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Home My WebLink AboutFood Est Re-inspection - Inspection - 946 OSGOOD STREET 8/5/2021 R-10 &orthAmlowr II`althDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT \ono Andokcr,k1A 0 18 15 Inspection Number Date Time In/Out Inspection Type Client Type Inspector China Blossom 5847B 8/5/21 12:26 PM Re-inspection Retail M.Baldwin 946 Osgood Street 4:33 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 1 0 1 MR, , 1 ! 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 Protection from Contamination(Cont'd) IN OUT NA NO CO: 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 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 diarrheal events J 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 J 21.Proper hot holding temperatures J 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures 1 ./ Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records J 9. No bare hand contact with RTE food or a pre-approved ,� Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food J 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 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: 29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p J ......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea................................... .............................. .. ... 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 ,t 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. ,� 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 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 J Follow Up Required: Y Follow Up Date: M.Baldwin Warren-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT 1�9eNumber 2 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 5847B 8/5/21 12:26 PM M.Baldwin North Andover, MA 01845 4:33 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 88 - - Freezer was defrosted since last inspection. Roof had a6 puddle and may have been related. Interior freezer corner seams appear to be separated. Investigate whether there may be a crack in the seal allowing warm air to come in ? , � and condense and freeze in the corner. Provide operational freezer free of excess frost. - �i ,9 %% G-11 ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 88 - - Shelves have not been resurfaced, however paint is on site. Shelving must be smooth, cleanable and washable and free of rust. - ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 5847B 8/5/21 12:26 PM M.Baldwin North Andover, MA 01845 4:33 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 88 - - Hood filter cleaned. Interior hood is being scheduled with a 1 '� new company. i i ffI� �a tl Ii ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Time / Temperature Control for Safety Cold Holding Temperature 22 -5 1.16 (A)(2) ( ) Proper Cold Holding Temps. -Sushi - Pr Refrigerated Sushi display case- Freon was recharged since last inspection. Fish is 38°F internal temp at time of inspection. Fridge thermometer says 48°F. Fridge was stocked 30 min ago. Monitor temp to confirm that it drops to 41°F or less. If fish internal temperature is not maintained at 41°F or less throughout the service period discontinue use of refrigerator case until repaired. Code:Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (8) and in paragraph (C) of this section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Physical Facilities Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 5847B 8/5/21 12:26 PM M.Baldwin North Andover, MA 01845 4:33 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing -Basement- C Basement water- plumber came and repaired a pipe with a minor leak. Puddles of clear water in two corners again today with no obvious source. No foul odor. Continue investigating source of water and maintain free of standing water. (Note it is raining hard today). Code: The physical facilities shall be maintained in good repair. I Il ji :'IV Area Equipment Product Notes Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Continue to work to address - Sushi display fridge must be maintained at 41°F or less Maintain basement free of standing water Maintain freezer free of excess frost Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 5 China Blossom Inspection Number Date Time In/Out Inspector 946 Osgood Street 5847B 8/5/21 12:26 PM M.Baldwin North Andover, MA 01845 4:33 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow Town of North Andover- Health Department