HomeMy WebLinkAboutFood Est Inspection - Inspection - 129 MAIN STREET 6/18/2022 yol ?P v f�
FOOD ESTABLISHMENT INSPECTION REPORT R-10
120 Hain suers
\,xth Arakncr.11:\UI&i:i
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
China Wok Restaurant F1D1C 6/18/22 3:32 PM Routine Retail M.Baldwin
129-C Main Street 3:47 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 1
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 �� Protection from Contamination(Coi IN
1 PIC present,demonstrates knowledge,and performs duties 0❑ ❑ 15.Food separated and protected �/ ❑❑❑
2. Certified Food Protection Manager �®❑ ❑ 16.Food-contact surfaces;cleaned&sanitized ❑ ❑
Employee Health 17.Proper disposition of returned,previously served, J -1
3. Management,food employee and conditional employee 1,71 r --
knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA' O COt
4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 1 19.Proper reheating procedures for hot holding 100❑
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature „]❑❑❑
6.Proper eating,tasting,drinking,or tobacco use AL 1 ❑I 21.Proper hot holding temperatures x/ =❑❑
7. No discharge from eyes,nose,and mouth 7/-7"7] ❑® ❑❑El22.Proper cold holding temperatures ,/
Preventing Contamination by Hands IN 23.Proper date marking and disposition x/ ❑❑❑
8. Hands clean&properly washed �� ❑❑
24.Time as a Public Health Control;procedures&records I r-7-7
9. No bare hand contact with RTE food or a pre-approved v A❑❑❑
onsumer Advisory _ IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible RI❑ 25.Consumer advisory provided for raw/undercooked food
P` Approved Source W6 >'A NoCOS r° ,'! tgflly Susceptible Populations IN OUT NA No co:
11.Food obtained from approved source j 26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature ,/ ❑❑ _ ; ..�.;.Food/Color Additives and Toxic:Substances IN OUT ..NO COS
13.Food in good condition,safe&unadulterated h 27.Food additives:approved&properly used ./ I❑
14.Required records available:shellstock tags,parasite �i❑E71 28 Toxic substances properly identified,stored&used ❑ i 3
J .t Conformance with Approved Procedures AMU
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP �I ❑❑❑
... Retail Practices
Safe Food and Water IN our NA No cos Proper Use of Utensils IN OUT NA NO CQ
30.Pasteurized eggs used where required V 43.In-use utensils:properly stored LJLj
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 Contra IN 0 o cos 46.Gloves used properly ❑ ❑
33.Proper cooling methods used;adequate equip.for temp. ❑❑� Utensils,Equipment and Vert
47.All contact surfaces cleanable,properly designed, ❑ ❑
34.Plant food properly cooked for hot holding ❑❑❑❑
❑❑❑❑ 48. Warewashinq facilities:installed,maintained&used;test ❑ ❑
35. Approved thawing methods used _
�49. Non food contact surfaces clean 1 ,� r
36. Thermometers provided&accurate
.� Physical Fa` IN OUT ri co
.'.Food Identif b - 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 52.Sewage&waste water property disposed ❑ ❑
38.Insects,rodents&animals not present i_ ❑ 53.Toilet facilities:properly constructed,supplied,&cleaned ❑ ❑
39.Contamination prevented in prep,storage&display ❑ ❑ 54.Garbage&refuse properly disposed;facilities maintained ❑ ❑
40.Personal cleanliness ❑ El ❑ ❑
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored ❑ ❑ El El56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables El
1771'J Follow Up Required: ,, Y Follow Up Date:
M.Baldwin Tina-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
China Wok Restaurant
129-C Main Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 F1D1C 6/18/22 3:32 PM M.Baldwin
3:47 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
88 - -
April 2022 hood cleaned -
98 - -
Sanitizer is 50 ppm -
f
Town of North Andover-Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
China Wok Restaurant Inspection Number Date Time In/Out
129-C Main Street p Inspector
North Andover, MA 01845 F1D1C 6/18/22 3:32 PM M.Baldwin
3:47 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
98 - -
Allergen advisory posted-good-
t�
. A-• =;
Y
rt 21N`«i
ERelaventmployee Health
Procedures for Responding to vomiting and diarrheal events
5 2-501.11 Clean-up Vomiting & Diarrheal Events -Establishment -
Pf Provide a plan and kit to clean up vomit and diarrhea in facility if there were ever an incident. 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.
Utensils, Equipment and Vending
Nonfood contact surfaces clean
49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - -
C Grease build up on hood filters. PIC states they clean them monthly. Code:Nonfood contact surfaces of
equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
IN= In Compliance OUT= Out of Compliance NA= Not Applicable NO= Not Observed
PPrnnit i in to rinta nrid nn.fimd? Eft
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
China Wok Restaurant Inspection Number Date Time In/Out
129-C Main Street Inspector
North Andover, MA 01845 F1D1C 6/18/22 3: PM M.Baldwin
3:47 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Permit up to date and posted? IN
Certified Food Protection Managers Certificate posted? '
Written menus/signs present (allergen)? t
Allergen Certificate Posted?
Temperatures
Area Equipment Product Notes Temps
i
Establishment Rice cooker Brown rice 140 OF
Establishment Supera 2 door Shrimp 32 OF
Establishment Traulsen fridge Ambient 39 OF
Establishment Walk in refrigerator 40 OF
Establishment Rice cooker White rice 150 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Routine Inspection completed today.
Town of North Andover- Health Department