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Home My WebLink AboutFood Est - Inspection - Inspection - 946 OSGOOD STREET 4/9/2022 ell ""''A"`'""r"`a'f'"`' 120 A{uin StnYt FOOD ESTABLISHMENT INSPECTION REPORT R-10 tiunh An<kncr.M1LA01845 Inspection Number Date Time In/Out Inspection Type Client Type Inspector China Blossom 1BFD8 4/9/22 2:19 PM Routine Retail F.Garcia 946 Osgood Street 4:22 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 3 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 IN OUT NANO COS;` CflteCtIOR COIn Contamination Cont'd IN OUT NA NO COS 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 Employee Health IN OUT A. 0 COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee reconditioned&unsafe foods knowledge,responsibilities and reporting `� -.j Time/Temperature Control for:Safety IN OUT NA NO cos 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures J 5. Procedures for responding to vomiting and diarrhea]events J 19.Proper reheating procedures for hot holding J "' OtSd f C Ce 20.Proper cooling time and temperature J 6.Proper eating,tasting,drinking,or tobacco use ❑❑ �� ./ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V ��reventno Contamination by Hands IN o;. 23.Proper date marking and disposition 1 J 8. Hands clean&properly washed J ' " " 24.Time as a Public Health Control;procedures&records 9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed Consumer Advisory IN OUT NA No Cos 10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food V _ roved Source- OUT NA NO COS Highly Susceptible Populations IN OUT NA NO COS 11.Food obtained from approved source LJ 26.Pasteurized foods used;prohibited foods not offered � 12.Food received at proper temperature �L__.!L J Food/Color Additives and Toxic Substances IN OUT NA No cos 13.Food in good condition,safe&unadulterated QQ 27.Food additives:approved&properly used Toxic substances properly identified,stored&used 14.Required records available:shellstock tags,parasite 28. J destruction, Conformance with Approved Procedures IN OUT NA NO COS Repeat Violations HighlightedYlw 29.Compliance with variance/specialized process/HACCP J '� e aan � IN o'uT'NA nid`dos `" " �`P�er Use_of utensils- rr�uT"rrA rid d° 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 J 45.Single-use/single-service articles:properly stored&used ❑ IF Food Temperature Control IN OUT NA NO COS 46.Gloves used properly - - 33.Proper cooling methods used;adequate equip.for temp. Utensils,Equipment and VendingIN ouT NA NO COS control 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding constructed,&used 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used strips El 49. Non-food contact surfaces clean r- r_'1' 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 U 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 ❑ 171 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned El 171 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&stored 56.Adequate ventilation&lighting;designated areas use � 42.Washing fruits&vegetables nLJ❑❑❑ d14- Follow Up Required: [ 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 1BFD8 4/9/22 2: PM F.Garcia 4:22 PM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 5-202.12 (A) Handwashing Sink, Installation - Kitchen - Pf Hand wash sink near the 3 bay sink must meet minimum standard of 100 degrees Code:A handwashing lavatory shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Time / Temperature Control for Safety Date marking and disposition 23 3-501.17 (A)(C) Date Marking RTE Foods -On Premises Prep -Kitchen - Pf No date marking for refrigerated food products in walk-in refrigerator Code:Refrigerated, RTE/TCS food prepared and held refrigerated for more than 24 hours in a food establishment e t be clearly preparation onto indicate ate the dateby which t which the food shall be consumed, sold or discarded when held at a temperature of 41°F or less fora maximum of 7 days. The day of preparation shall be counted as Day 1. A refrigerated, RTE/TCS food ingredient or a portion of a refrigerated, RTE/TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. 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 16FD8 4/9/22 2: PM F.Garcia 4:2222 PM Inspection - • •rt (Continued) Highlighted in Yellow Utensils, Equipment and Vending Warewashing facilities: installed, maintained & used; test strips 48 4-301.12 (A)(B)Warewashing, Sink Requirements - Kitchen - Pf Three bay compartment must meet minimum standards of 115' Code:A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Compartments shall be large aril enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. Physical Facilities Adequate ventilation & lighting 56 4-204.11 Ventilation Hoods Drip Prevention -Kitchen - C Exhaust system inspection and cleaning cleaning sticker was expired. must call company for service Code: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto .:.._--,........•- .. - food, equipment, utensils, linens, and single-service and single-use articles. p. Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 China Blossom 946 Osgood Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 1BFD8 4/9/22 2: PM F.Garcia 4:2222 PM Inspection Report • - • Repeat Violations Highlighted in Yellow IN= In Compliance OUT= Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN 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 3 bay sink 104 OF Sushi Reach-In Cooler 35 OF Sushi Sushi display case 41 OF Kitchen Hand sink Handsink near 3 bay 100°F Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Disgusting person in charge Emily on all the crack of actions are needed and she will work on that ASAP. Other utility sinks have hot water provided just those two sinks need maintenance. Town of North Andover- Health Department