HomeMy WebLinkAboutJoe Fish Inspection Report - Inspection - 1120 OSGOOD STREET 12/10/2024 North Andover Health Department
120 Main Street, North Andover MA 01845
Food EstablishmentInspectionReport
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Tel. (978) 688 9540 Fax (978) 688 9542
Email: twolfenden@northandoverma.gov
Name: Joe Fish Restaurant@ Inspection Date: 12/10/2024 Number of P and PF Violations
Address: 1120 Osgood Street Time In/Out: 11:35 am / 12:13 pm (Items 1 though 29):
Phone: 978-685-3663 Permit No.: 52320 Number of Repeat P and PF
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29):
Owner: Jim Dietz Type of Operation: Food Service
Person-in-charge: Bruce Brockway Type of Inspection: Re-inspection Previous Inspection Date: 11/19/2024
Inspector: T.Adell Date of Re-Inspection:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
in =in complaince Out =out compliance n/o =not observed n/a =not applicable COS =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-I n-Charge present, In 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock Out r Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ n/a
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT"indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed
below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: Person In Charge:
Page 1 of 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Joe Fish Restaurant@ Date: 12/10/2024 Page 2 of 5
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable COS =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed,
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized n/a 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; In backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/o 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M1 Anti-choking procedures in food In
39 Contamination prevented during service establishment
food preparation,storage and M2 Food allergen awareness In
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M 10 Leased Commercial Kitchen
46 Gloves used properly M 11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Joe Fish Restaurant@ Date: 12/10/2024 Page 3 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed posted food permit with an expiration date of
2/28/2024 . PIC provided digital copy of current food permit. PIC to
obtain physical copy of current food permit and display in public view
adjacent to the certified food protection manager (CFPM) certificate.
**RE-INSPECTION** OBSERVED CURRENT FOOD PERMIT POSTED IN COMPLIANCE.
Discussion Observed PIC's chlorine sanitizer test strips that expired in
2020. PIC states they rarely use chlorine sanitizer. Discussed with PIC
to supply chlorine sanitizer test strips.
**RE-INSPECTION** OBSERVED PIC'S CHLORINE SANITIZER TEST STRIPS WITH AN
EXPIRATION DAT OF 04/26.
Verified 12/10/24 OBSERVATION: Observed hand sink in kitchen only supplied with hand
sanitizer. PIC to ensure all handwashing sinks are provided with a supply
of hand cleaning liquid, powder, or bar soap.
**RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH HAND CLEANSER.
6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Cleanser, Availability
Repeat OBSERVATION: Observed shellstock identification tags inconsistently marked
with the date which the last shell from the container was sold. Reviewed
compliance responsibilities with PIC. PIC to re-train staff on shellstock
identification tag maintenance.
**RE-INSPECTION** OBSERVED A SHELLSTOCK IDENTIFICATION TAG NOT MAINTAINED
WITH THE DATE WHICH THE LAST SHELL FROM THE CONTAINER WAS SOLD. PIC TO
RE-TRAIN STAFF.
3-203.12-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite
destruction -- Shellstock, Maintaining Identification
Verified 12/10/24 OBSERVATION: Observed ice machine with accumulation of what appears to be
mold in the interior. PIC to fully empty ice machine and clean and
sanitize at a frequency specified by the manufacturer or as frequently
needed to preclude accumulation of soil or mold.
**RE-INSPECTION** OBSERVED ICE MACHINE IN CLEAN CONDITION.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice
Machine Cleaning Frequency
Verified 12/10/24 OBSERVATION: Observed hot dogs at 44°F and lobster salad at 46°F both in
cabinet of salad in line refrigerator. PIC to determine source of
elevated temperatures. Upon reviewing cold holding requirements, PIC
instructed employees to rapidly cool foods. PIC to routinely monitor
temperatures with their food thermometer ensuring TCS foods are
maintained at 41°F or below.
**RE-INSPECTION** OBSERVED PICO DE GALLO AT 380F AND LOBSTER SALAD AT 40OF
BOTH IN CABINET OF SALAD IN LINE REFRIGERATOR.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 12/10/24 OBSERVATION: Observed no ambient thermometers in in line refrigerators in
kitchen, PIC unable to verify. PIC to ensure all refrigeration is
provided with an ambient thermometer that is easily readable and
accurate. PIC to apply standard to all refrigeration.
**RE-INSPECTION** OBSERVED IN LINE REFRIGERATORS SUPPLIED WITH AMBIENT
THERMOMETERS.
4-203.12-Pf REGULATION: Item 36 Thermometer provided and accurate -- Temperature
Measuring Devices, Ambient Air and Water-Accuracy
Joe Fish Restaurant@ Date: 12/10/2024 Page 4 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 12/10/24 OBSERVATION: Observed what appeared to be moderate accumulation of roaches
on exterior handle of cambro, inside cambro, and on metal prep table
holding cambro in kitchen. PIC provided most recent pest control from
"Pest End" dating 9/5/2024. Report states observing heavy feeding at bait
stations, and treating for roaches. PIC to clean and sanitize affected
areas and continue to work with pest control company to prevent and
eliminate evidence of pest activity. PIC to ensure most recent copies of
the pest control reports are maintained on site for future inspections.
**RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED.
6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests
Free of
Discussion PIC to contact pest control company for treatment of roaches
within 24 hours. PIC to provide a copy of the pest control report to the
health office. Discussed with PIC to pull out equipment and refrigerators
away from walls and flooring to clean and sanitize. Discussed with PIC to
discard cardboard as it could be a potential entry point during shipments
or a harborage condition.
**RE-INSPECTION** PIC PROVIDED MOST RECENT PEST CONTROL REPORT FROM "PEST
END" DATING 11/20/24. REPORT STATES CAPTURING 1 MOUSE DURING SERVICE,
OBSERVING ROACH ACTIVITY IN BASEMENT PREP AREAS, AND REPLACING TRAPS AND
BAIT AS NEEDED. PIC TO CONTINUE TO WORK WITH PEST CONTROL COMPANY TO
PREVENT AND ELIMINATE EVIDENCE OF PEST ACTIVITY.
Verified 12/10/24 OBSERVATION: PIC unable to provide QAC sanitizer test strips. PIC to
supply.
**RE-INSPECTION** OBSERVED PIC'S QAC SANITIZER TEST STRIPS WITH AN
EXPIRATION DATE OF 01/26.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
Verified 12/10/24 OBSERVATION: Observed jambalaya at 43°F; sausage at 44°F and caesar
dressing at 43°F all in top rail of saute in line refrigerator. Observed
quinoa salad at 46°F and baked potatoes at 43°F in cabinet. PIC to
determine source of elevated temperatures. Upon reviewing cold holding
requirements, PIC instructed employees to rapidly cool foods. PIC to
routinely monitor temperatures with their food thermometer ensuring TCS
foods are maintained at 41°F or below.
**RE-INSPECTION** OBSERVED JAMBALAYA AT 390F; SAUSAGE AT 40°F; AND CAESAR
DRESSING AT 41OF ALL IN THE TOP RAIL OF THE SAUTE IN LINE REFRIGERATOR.
AMBIENT THERMOMETER READS 40°F.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Discussion Hood sticker indicates past due. PIC to correct immediately
and contact the fire department for compliance responsibilities.
**RE-INSPECTION** HOOD STICKER DATES 11/24/2024, IN COMPLIANCE.
Joe Fish Restaurant@ Date: 12/10/2024 Page 5 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed high temperature dish machine achieve a utensil
surface temperature of 168.5°F via PIC's water-proof maximum registering
thermometer; wiping cloths stored in labeled container of QAC sanitizer
measure 200 ppm via inspector's test strips. Observed mashed potatoes in
cambro at 140°F; white rice in steam table at 162°F; sliced tomatoes in
top rail of salad in line refrigerator at 41°F; mashed potatoes in
cabinet of saute in line refrigerator at 41°F; calamari in top rail of
small in line refrigerator at 39°F; diced tomatoes in drawer refrigerator
below grill at 40°F; caesar dressing in prepared foods walk in
refrigerator at 40°F; haddock in fish walk in refrigerator at 37°F.
Closing Violations marked "Verified" have been corrected. Violations not marked
"Verified" remain uncorrected. Uncorrected violations are to be corrected
immediately. Uncorrected violations may result in additional
Re-inspections and fees, fines and or administrative action including
possible suspension of permit. The text in this report is an unofficial
version of the state regulations. Official version of the state
regulations may be found at www.mass.gov/dph/fpp or by contacting the
State House Book Store.