HomeMy WebLinkAboutBoston Chowda - Routine - Food Est - Inspection - 109 MAIN STREET 11/12/2022 ..57883
"r`''" iii 120MainStrmt''"`' FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Boston Chowda Company C9105 11/12/22 11:47 AM Routine Retail M.Baldwin
109 Main Street 12:03 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
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 NA NO COS Protection from Contamination(ConVd) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties / 15.Food separated and protected ✓
2. Certified Food Protection Manager �/ 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 ✓
knowledge,responsibilities and reporting � Time/Temperature 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 diarrheal events �/ 19.Proper reheating procedures for hot holding ✓
Good Hygienic Practices IN OUT NA No COS 20.Proper cooling time and temperature ✓
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 V
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 ✓
9. No bare hand contact with RTE food or apre-approved ✓
Consumer Advisory IN OUT NA NO COS
10.Adequate handwashing sinks supplied and accessible ✓ 25.Consumer advisory provided for raw/undercooked food V
Approved Source IN OUT NA NO COS Highly 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 ✓
14.Required records available:shellstock tags,parasite ✓ 28.Toxic substances properly identified,stored&used ✓
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ✓
... Retail Practices
Safe Food and Water IN NA NO COS I Proper Use of Utensils N 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 V 45.Single-use/single-service articles:properly stored&used El 11
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Food Temperature Control IN OUT NA NO COS 46.Gloves used properly tts
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,
34.Plant food properly cooked for hot holding
35. Approved thawing methods used
48. Warewashinq facilities:installed,maintained&used;test
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36. Thermometers provided&accurate 9. Non-food contact surfaces clean
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 Ll
Prevention of Food Contamination IN OUT NA NO COS 38.Insects,rodents&animals not present 52.Sewage&waste water properly disposed r""1
53.Toilet facilities:properly constructed,supplied,&cleaned
40.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained t 9
.Personal cleanliness i
41.Wiping cloths;properly used&stored 55.Physical facilities installed,maintained&clean El D_
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42.Washing fruits&vegetables 56.Adequate ventilation&lighting;designated areas use o 11
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aj:' Lt Follow Up Required: i Y Follow Up Date:
M.Baldwin Tiffany -Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
3
Boston Chowda Company Inspection Number Date Time In/Out
109 Main Street Inspector
North Andover, MA 01845 C9105 11/12/22 11:47 AM M.Baldwin
12:03 PM
Repeat Violations Highlighted in Yellow
98
Labels include ingredients and sell by date as well as
allergen info -
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98
Allergen certificate is current
CERTIFIzi cx
ALLERGEN AWAREN I:`5 i1:,\Initii,
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Boston Chowda Company Inspection Number Date Time In/Out Inspector
109 Main Street p
North Andover, MA 01845 C9105 11/12/22 11: AM M.Baldwin
12:03 PM
Inspection Report (Continued) Repeat Violations Highlighted in Yellow
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
Ventilation hood inspection sticker up to date? IN
Temperatures
Area Equipment Product Note_ s Temps
Front display Chowder 145°F
Front display Chicken soup 150°F
Front display Salad sandwich case 41 °F
Kitchen Sandwich cooler 40°F
Kitchen Tru 35°F
Kitchen Freezer -4 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
New Turbo Air natural refrigerant case. Provide Health Dept with specs if you have not already
done so. Used for display of cold chowders and soups, similar to the last case.
Restrooms appear clean
All equipment and food contact surfaces appear clean.
Sanitizer available at work stations and at sink
Town of North Andover-Health Department