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Home My WebLink AboutFood Est - Inspection - Inspection - 350 WINTHROP AVENUE 6/18/2022 ambAttdmer'I`-AIthM-1 . FOOD ESTABLISHMENT INSPECTION REPORT R-10 120%fain Sure' \onh,4nMI1L101tk{:i Inspection Number Date Time In/Out Inspection Type Client Type Inspector Bollywood BC618 6/18/22 12:25 PM Routine Retail F.Garcia 350 Winthrop Avenue 1:19 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 1 1 3 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 OU. A'it ibC'S .fotectlon 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 1 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 TimelTem erature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrhea)events 1 V 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 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 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 ,/ 25.Consumer advisory provided for raw/undercooked food V Approved Source IN Q ahly Susceptible Populations IN OUT NA No co: 11.Food obtained from approved source ❑ 26.Pasteurized foods used;prohibited foods not offered 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 V 14.Required records available:shellstock tags,parasite l❑❑® 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 ... 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 iJ 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V45.Single-use/single-service articles:properly stored&used Food Temperature Control _ IN ou - Cos 46.Gloves used properly'? f 33.Proper cooling methods used;adequate equip.for temp. �/ ❑� Utensils,Equipment and Vending IN OUT NA NO CO 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 2 V 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 IN OUT NA NO Go$ 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 1 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&storedEl EI 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables Follow Up Required: Y Follow Up Date: F.Garcia Malkiat-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Bollywood Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue BC618 6/18/22 12:25 PM F.Garcia North Andover, MA 01845 1:19 PM Inspection - • •rt (Continued) MRepeat Violations Highlighted in Yellow ERelaventmployee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting &Diarrheal Events -Kitchen - Pf Bodily fluids kit and procedure needed. 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. Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-501.114(A)-(C) Chem.San.Temp./pH/Concentr./Hard. -Kitchen - Pr Dishwasher sanitizer concentration at Oppm Code:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows:A chlorine solution shall have a temperature of 55°F-120T, depending on water hardness, and concentration range of 25ppm to 100ppm. An iodine solution shall have a minimum temperature of 68T with a concentration range of 12.5ppm to 25ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75T, have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Prevention of Food Contamination Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Bollywood Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue BC618 6/18/22 12:25 PM F.Garcia North Andover, MA 01845 1:19 PM Inspection Report • - • Repeat Violations Highlighted in Yellow Insect, rodents & animals not present 38 6-501.111 (A)(B)(D) Controlling Pests -Kitchen - C Mouse droppings on bathroom floor, shelves. Please } provide pest control service orders and email to Megan. Code: The premises shall be maintained free of insects,_ rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by.routinely inspecting incoming shipments of food and supplies;routinely --• =. inspecting the premises for evidence of pests; and eliminating harborage conditions. Utensils, Equipment and Vending Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Bollywood Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue North Andover, MA 01845 BC618 6/18/22 172:25 PM F.Garcia 1:19 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean -Kitchen - C Hood Filters have built up grease. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean -Kitchen - C Residue on containers. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. y Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Edge Number 5 B011ywood Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue BC618 6/18/22 12:25 PM F.Garcia North Andover, MA 01845 1:19 PM Ins • ' • • • (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? Written menus/signs present (allergen)? Allergen Certificate Posted? Procedures for vomit/diarrhea event available? Staff trained in choke saver for every shift? Ventilation hood inspection sticker up to date? Temperatures Area Equipment Product Notes Temps Kitchen Two door fridge at Ambient 37 OF Kitchen Tru 2 Door Ambient 37 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Routine inspection with Megan. Please monitor pest control issues and provide service orders to Megan. Use the 3 bay sink to sanitize food contact surfaces until dish washer sanitized at proper concentration. Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 6 Bollywood Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue BC618 6/18/22 12:25 PM F.Garcia North Andover, MA 01845 1:19 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Town of North Andover- Health Department