HomeMy WebLinkAboutChina Blossom - Routine - Food Est - Inspection - 946 OSGOOD STREET 7/22/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
China Blossom 8B71`0 7/22/21 1:16 PM Routine Retail M.Baldwin
946 Osgood Street 2:09 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 4
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 V
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
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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, 2 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
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 2 V1
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use 1 J
42.Washing fruits&vegetables
J
Follow Up Required: Y Follow Up Date:
M.Baldwin Warren-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
China Blossom Inspection Number Date Time In/Out Inspector
946 Osgood Street 8B71`0 7/22/21 1:16 PM M.Baldwin
North Andover, MA 01845 2:09 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
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Utensils, Equipment and Vending
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 8B71`0 7/22/21 1:16 PM M.Baldwin
North Andover, MA 01845 2:09 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
All contact surfaces cleanable, properly designed, constructed & used
47 4-202.11 Food-Contact Surfaces - Kitchen -
Pf Three door upright refrigerator in office and coffee area-
shelving has up rust/peeling paint. Code:Multi-use food
contact surfaces shall be smooth;free of breaks;open
seams, cracks, chips, inclusions, pits, and similar
imperfections;free of sharp internal angles, corners, and
crevices;finished to have smooth welds and joints;and
a
accessible for cleaning and inspection by one of the
following methods: without being disassembled, by
disassembling without the use of tools, by easy
disassembling with the use of handheld tools commonly
available to maintenance and cleaning personnel such as
screwdrivers, pliers, open-end wrenches, and Allen r
wrenches.
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47 4-501.11 Good Repair and Proper Adjustment-Kitchen -
C Freezer has heavy frost build up. Maintain free of frost.
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.
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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 8B71`0 7/22/21 1:16 PM M.Baldwin
North Andover, MA 01845 2:09 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing - -
C Basement has water pooling. It may be coming down the back stairs from washing out back. Investigate
cause and maintain basement floor clean and dry. Code: The physical facilities shall be maintained in
good repair.
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55 6-501.12 Cleaning. Frequency/Restrictions - Kitchen -
C Clean ice machine sill Code: The physical facilities shall be cleaned as often as necessary to keep them
clean. Cleaning shall be done during periods when the least amount of food is exposed such as after
closing. This does not apply to cleaning that is necessary due to a spill or other accident.
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56 6-501.14 Clean.Vent. Sys. Prev. Discharge- Kitchen -
C Hood was cleaned 2/2021 -today filters appear to have
grease build up. Clean hood. Code:Intake and exhaust
air ducts shall be cleaned and filters changed so they are
not a source of contamination by dust, dirt, and other
materials. If vented to the outside, ventilation systems may
not create a public health hazard or nuisance or unlawful
discharge. G
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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 8B71`0 7/22/21 1:16 PM M.Baldwin
North Andover, MA 01845 2:09 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
•
Area Equipment Product Notes Temps
Bar Everest unit 38 OF
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Bar Sushi display case Salmon 44 OF
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Sushi Everest unit Ambient 37 OF
Kitchen Three door Ambient 41 OF
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Kitchen Beverage Air 36 F
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Kitchen Rice 154 OF
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Kitchen Walk in Fridge 40 OF
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Warren research Serve safe in Chinese
Choke saver in August
Re-inspection in two weeks.
Town of North Andover- Health Department