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Home My WebLink AboutFood Est - China Blossom - Inspection - 946 OSGOOD STREET 12/23/2020 R-10 ®"°"'' 1241%IinSi"lll,lh,". FOOD ESTABLISHMENT INSPECTION REPORT 1211 Hain titnrt Nonh AmWvr.NIA 01 R ki Inspection Number Date Time In/Out Inspection_ Type Client Type Inspector China Blossom 4B11B 12/23/20 9:54AM Routine Retail M.Baldwin 946 Osgood Street 10:49 AM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 0 0 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(Corl IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties ./ 15.Food separated and protected V 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized 3. Management,food employee and conditional employee n 1111111111111111INj rjj IT NA NO COS 17.Proper disposition of returned,previously served, J knowledge,responsibilities and reporting Ti mefremperaturp.Control for Safety IN OUT NA NO CO£ 4. Proper use of restriction and exclusion s 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding �/ t_ll J Good H idK1C`Practice8 IN 061 NA NO COS 20.Proper cooling time and temperature A❑❑❑ 6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures A❑❑❑ 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures �/ ❑®❑ Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition ❑❑❑ 8. Hands clean&properly washed �/ 24.Time as a Public Health Control;procedures&records "?��❑ 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NQ. 10.Adequate handwashing sinks supplied and accessible ./ 25.Consumer advisory provided for raw/undercooked food V Approved Source OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO,' 11.Food obtained from approved source 26.Pasteurized foods used,prohibited foods not offered V 12.Food received at proper temperature/ Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with A proved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP .•. Retail Practices Safe Food and Water w our rvA No cos w 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 i. 32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly r7 33.Proper cooling methods used;adequate equip.for temp. �/ Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 2 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 our NA NO cos FOOd Identification 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 U 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 ❑ F ❑ El56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables ❑ �' 571❑❑❑❑ • Follow Up Required: Y Follow Up Date: M.Beldwin Warren and Emily -Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT Page Number , 2 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 4B11B 12/23/20 9:54 AM M.Baldwin North Andover, MA 01845 10:49 AM Inspection ' • •rt (Continued) EnRepeat Violations Highlighted in Yellow 98 - - Front entrance. China Blossom is open for take out only. Dining, buffet, bar, function room and all seating are closed with no specific re-open date. - y �uuuoir�- �P f i Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 China Blossom 946 Osgood Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 46116 12/23/20 9: 4 AM M.Baldwin 10:49 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Social distancing guide at front entrance- 74 98 - - Social distancing guidance at back ramp Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 4B11B 12/23/20 9:54AM M.Baldwin North Andover, MA 01845 10:49 AM Inspection Report • • Repeat Violations Highlighted in Yellow 98 - - Take out station at front entrance. Pens sanitized between use. - a x t 98 - - Permits posted - r . Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT page Number 5 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 4B11B 12/23/20 9:54 AM M.Baldwin North Andover, MA 01845 10:49 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Hood cleaning receipt provided by Warren from 7 Stars indicates hood was cleaned 9/26/20. Stars- • 60 King Street, Provi Bdl To:China B`ossorr; [)a r� Address 94 Oscecd StrL t.North Andove Invoice For:Fxhaust Systems and Hood CI Work (brier- flood &Ventitation S -�- ...,,,,,�� ystern C7caning Utensils, Equipment and Vending Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 China Blossom Inspection Number Date Time In/Out 946 Osgood Street Inspector North Andover, MA 01845 4611E 12/23/20 9: 4 AM M.Baldwin 10:49 AM Inspection - • •rt (Continued) ghlighted ro Yellow All contact surfaces cleanable, properly designed, constructed & used 47 4-501.11 Good Repair and Proper Adjustment-Kitchen - C Frost build up in walk in. Defrost and check for leaks. Maintain free of frost build up. Code:Equipment shall be maintained in a state of repair and condition that meets FDA requirements. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. 47 4-502.11 (A)(C)Good Repair and Calibration - Kitchen - C Icicles coming off the fan unit in walk in. Repair and maintain as designed. Code: Utensils shall be maintained u in a state of repair or condition or shall be discarded. � n Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. n Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 7 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 4611B 12/23/20 9:54 AM M.Baldwin North Andover, MA 01845 10:49 AM 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? Certified Food Protection Managers Certificate posted? Staff wearing face coverings? Tables six feet apart? Employees covid screened on each shift? Frequently touched surfaces regularly disinfected? Social distancing measures in place throughout establishment? Temperatures Area Equipment Product Notes Temps Kitchen Low three door fridge Ambient 33 OF Kitchen Tru Freezer Ambient 10 OF Kitchen Beverage Air Ambient 37 OF Kitchen Tru 2 door Ambient 37 OF Kitchen Three door Ambient 40 OF Kitchen Hartford fridge Ambient 39 OF Kitchen Walk in Fridge Ambient 39 OF Bar Everest 2 door Ambient 39 OF Bar Everest unit Ambient 32 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Due to covid policies inspection was in two parts- 1) pre-inspection interview completed on phone with Warren on 12/10/20, followed by on site inspection on 12/12/20 at 10:40 AM. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Eag.N�_smbe 8 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 4B11B 12/23/20 9:54 AM M.Baldwin North Andover, MA 01845 10:49 AM Inspection Report (Continued) Repeat Violations Highlighted in Yellow Pre inspection interview revealed- China Blossom dining area is closed by choice at this time, and only open for take out at front entrance. Bar area is closed, however there is plexiglass up all around bar and at service areas. Tables are six feet apart by means of using every other booth- but again all dining is presently closed. Staff who arrive in a van are temped and answer screening questions daily before getting in the van. Screening is translated into Chinese. Hand sanitizer available throughout. Sushi is open for take out. On site inspection reveals that plexiglass is the proper height around bar. Table spacing appears six feet for when China Blossom decides to reopen for indoor dining. Town of North Andover-Health Department