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Home My WebLink AboutChina Blossom - Food Est Inspection Report - Inspection - 946 OSGOOD STREET 12/12/2019 R-10 `°n'Ir`ndn,crllcalthlkpt. FOOD ESTABLISHMENT INSPECTIO- F)EPORT 120\lam Strcci 10 \unli Amb,cr.%IA 018 6i Inspection Number Date Time Inspection Type Client Type Inspector China Blossom 613BO 12/12/19 11:37 AM Routine Retail M.Baldwin 946 Osgood Street Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 0 0 3 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination(ConYd) IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected -1 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized J Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting V Time/Temperature Control for Safety IN OUT NA NO CO; 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding J Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition V 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO; 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered V 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used J 14.Required records available.shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods J 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. J Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 1 J 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 1 J J 36. Thermometers provided&accurate 1 J Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations J Official Order for Correction: Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,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). i „' Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 2 China Blossom 946 Osgood Street Inspection Number Date Time Inspector North Andover, MA 01845 613BO 12/12/19 11:37 AM M.Baldwin Inspection • •rt (Continued) -Repeat Violations Highlighted in Yellow Food Temperature Control Thermometers provided & accurate 36 4-204.112 (A)(B)(D)Temperature Measuring Devices -Sushi - C Sushi fish salmon 47 deg F. PIC voluntarily discarding salmon. Maintain 41 or less. Put thermometer in prominent location in refrigerwt d unit. Code: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Cold or hot holding equipment used for TCS foods shall include at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display. The device shall be designed to be easily readable. Utensils, Equipment and Vending Food & Nonfood contact surfaces cleanable, properly designed, constructed 47 4-101.19 Nonfood-Contact Surfaces-Kitchen - C Grease buildup between equipment on wok line. Code:Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - Kitchen - COS C Light debris on interior of end refrigerator. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 China Blossom 946 Osgood Street Inspection Number Date Time Inspector North Andover, MA 01845 613BO 12/12/19 11:37 AM M.Baldwin -inspection • •rt (Continued) hted in Yellow Notes 88 Notes -Sushi - N PH log updated -General Notes. v G'W 9 a'rt }t � 4 f •l • t vy G A"T t 88 Notes - Kitchen - N Hoods appear clean. - General Notes. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�geNumber 4 China Blossom 946 Osgood Street Inspection Number Date Time Inspector North Andover, MA 01845 613BO 12/12/19 11:37 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Written menus/signs present (allergen)? IN Certified Food Protection Managers Certificate posted? IN Procedures for vomit/diarrhea event available? IN Temperatures Area Equipment Product Temps Buffet I I Chicken wing 1155 Buffet I I Chicken 1156 Sushi I I Eel 144 Sushi I I Salmon 147 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. No evidence of pests. Staff wearing hair restraints. Dish rinse 170 internal max reg thermometer- good. Final Rinse exterior states 170. Ensure rinse reaches 180. Submit report of repairs. Town of North Andover- Health Department