HomeMy WebLinkAboutFood Est Inspection - Inspection - 946 OSGOOD STREET 4/9/2022 NonhAndn,crHcalthIR-pt. FOOD ESTABLISHMENT INSPECTION REPORT R-10
120 Main Stmvt
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
China Blossom C8035 4/9/22 1:03 PM General Retail F.Garcia
946 Osgood Street 2:17 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priofity Pf Core Repeat
Foodborne Illness Risk Factors and Public Health Interve ntions
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 Contd IN OUT NA NO COS
1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee reconditioned&unsafe foods
knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT IN NO COS
4. Proper use of restriction and exclusion ✓ 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events �/ 19.Proper reheating procedures for hot holding
Odd H ieiiC Practl IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use L-j 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth �7 V 22.Proper cold holding temperatures
N OUT NA NO COS 23.Prop
er date marking and disposition
8. Hands clean&properly washed ❑" `/ ---
9. No bare hand contact with RTE food or a preapproved �" r-..
24.Time as a Public Health Control;procedures&records !-?;
alternative procedure property allowed - Consumer Advisory IN OUT NA NO COS
10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V
WKWg8w, IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO COS
11.Food obtained from approved source V 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 ❑L__I 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite u 28.Toxic substances property identified,stored&used
destruction, ❑� --- -
Conformance with Approved Procedures IN o
Repeat Violations HighlightedYlw 29.Compliance with variance/specialized process/HACCP J❑❑El
... Retail Practices
1TV21"..F.111ft.`Water w our NA No cos N tensils IN our NA No
30.Pasteurized eggs used where required 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 45.Single-use/single-service articles:properly stored&used ❑ ❑
I F Food Temperature Control IN OUT NA NO COS 46.Gloves used properly t-1 ❑
6J
33.Proper cooling methods used;adequate equip.for temp. E ui meet and Vendin IN O
control LIIII��-
47.All contact surfaces cleanable,properly designed,
34.Plant food property cooked for hot holding ❑®) constructed,&used 0
48. Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used strips El El
E
49. Non-food contact surfaces clean
36. Thermometers provided&accurate -- --- _-_
Physical Facilities IN OUT 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 ❑
MMOPIRROMW 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 i"I ❑
40.Personal cleanliness ❑ 55.Physical facilities installed,maintained&dean i❑� ❑
41.Wiping cloths;properly used&stored ❑ Im
56.Adequate ventilation&lighting;designated areas use El ❑
42.Washing fruits&vegetables ❑
❑❑❑❑❑
' ,;--) Follow Up Required: E Y Follow Up Date:
F.Garcia Emily-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
China Blossom
946 Osgood Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 C8035 4/9/22 1: PM F.Garcia
2:1717 PM
Inspection - • •rt (Continued) SERepeat Violations Highlighted in Yellow
Came for general complaint inspection checked on the pork fried rice steam, Peking ravioli, egg rolls and
temperature logs and temps were at proper requirements Code:
IN= In Compliance OUT = Out of Compliance NA= Not Applicable NC= Not Observed
Permit u p to date and posted?osted IN
c
Certified Food Protection Managers Certificate posted? IN
Written menus/signs present (allergen)? IN
Allergen Certificate Posted? IN
Procedures for vomit/diarrhea event available? IN
Staff trained in choke saver for every shift? IN
Ventilation hood inspection sticker up to date? IN
Food Employee Reporting Agreement in place? IN
Temperatures
Area Equipment Product Notes Temps
Kitchen Reach-In Cooler Chicken 35 OF
Kitchen Low three door fridge Egg rolls 37 OF
Kitchen Rice hot holding Amok 151 OF
Kitchen Low boy hot holder Toastmaster hot holder 153 OF
Kitchen Reach-In Cooler Pork 41 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
China Blossom
946 Osgood Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 C8035 4/9/22 1:03 PM F.Garcia
2:17 PM
Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow
Took temperatures of mushi pork, pork fried rice, steamed Peking ravioli, eggrolls, and chicken with
cashew nuts checked the temperatures of the items and everything was hitting proper temps.
Town of North Andover- Health Department