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Home My WebLink AboutBollywood - Food Est Inspection Report - Inspection - 350 WINTHROP AVENUE 12/9/2019 Ill jz -7 6-7 4,,�o R-10 FOOD ESTABLISH ME INSPECTION REPORT 120%hin Simi \onh An.h ner.>I:\01 H 1.) Inspection Number Date Time Inspection Type Client Type Inspector Bollywood 2610E 12/9/19 11:45 AM Routine Retail M.Baldwin 350 Winthrop Avenue Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 0 1 2 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 Cont'd IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 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 J Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J 5. Procedures for responding to vomiting and diarrhea)events 1 J 19.Proper reheating procedures for hot holding V 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 CO: 10.Adequate handwashing sinks supplied and accessible J 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 J 26.Pasteurized foods used;prohibited foods not offered J 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 CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO: 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 V 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. V Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 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 36. Thermometers provided&accurate 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 1 J 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 1 J 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). Follow Up Required: Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Bollywood 350 Winthrop Avenue Inspection Number Date Time Inspector North Andover, MA 01845 2610E 12/9/19 11:45 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Employee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting & Diarrheal Events- - Pf Provide vomit and diarrhea spill kit and cleanup plan. Code:A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Food Identification Food properly labeled; original container 37 3-302.12 Food Storage Containers Identified/Common Name - Kitchen - C Rice and sugar bin snot labeled. Provide label. Code:Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing -Kitchen - C Ceiling light covers cracked. Replace. Code: The physical facilities shall be maintained in good repair. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Bollywood 350 Winthrop Avenue Inspection Number Date Time Inspector North Andover, MA 01845 2610E 12/9/19 11:45 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Notes 88 Notes - - N Current serve safe, allergen and Choke Saver-great. - General Notes. Check List 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 Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Staff trained in choke saver for every shift? IN Ventilation hood inspection sticker up to date? IN Procedures for vomit/diarrhea event available? Temperatures Area Equipment Product Temps Ili�nhnn I rinli i.nif tnn I I Al Town of North Andover- Health Department i R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Bol lywood 350 Winthrop Avenue Inspection Number Date Time Inspector North Andover, MA 01845 2610E 12/9/19 11:45AM M.Baldwin Inspection • •rt (Continued) ghted in Yellow Kitchen I Deli unit top I Cheese cubes 141 Kitchen I Rice cooker I Rice ( 150 Buffet I Sterno hot holding I Samosa Chat 125 deg F in front 1125 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Hood cleaned 10/2019 No evidence of pests. Floors and facilities appear very clean. Sanitizer available at all prep areas. Staff wearing effective hair restraints. Town of North Andover- Health Department