HomeMy WebLinkAboutFood Est - Inspection - 109 MAIN STREET 4/24/2023 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540-8640 Fax (978) 688-9542
Email:
Name: Boston Chowda Company@ Inspection Date:04/24/2023 Number of P and PF Violations O Address: 109 Main Street Time In/Out: 03:45 pm /04:07 pm (Items 1 though 29):
Phone: 978-685-9610 Permit No.: 57883 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29):
Owner: Kitchens of the Baystate Type of Operation: Food Service
Person-in-charge: Jimmy Lupien Type of Inspection: Re-Inspection Previous Inspection Date: 04/10/2023
Inspector: C.Lachendro Date of Re-Inspection:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-In-Charge present, In 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned In
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food Tn
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a
17
supplied and accessible foods not offered
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock n/a Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ n/a
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed
below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: 0 V Person In Charge:G�G� �
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Boston Chowda Company@ Date: 04/24/2023 Page 2 of 4
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed,
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized n/a 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; n/o backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/o 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M1 Anti-choking procedures in food
39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness In
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Boston Chowda Company@ Date: 04/24/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 04/24/23 OBSERVATION: No handwashing signage available at handwashing sink across
from open-face refrigerator. PIC to provide handwashing sign at
handwashing sink.
**RE-INSPECTION** HANDWASHING SIGNAGE AVAILABLE AT HANDWASHING SINK
ACROSS FROM OPEN-FACE REFRIGERATOR AT TIME OF RE-INSPECTION.
6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Signage
Verified 04/24/23 OBSERVATION: Observed packaged soups, chowders, and pot pies packaged in a
way that does not protect food from potential contamination and/or
tampering. PIC to ensure foods are packaged in a way that the integrity
of food is protected from potential contamination and tampering.
**RE-INSPECTION** OBSERVED FOODS TO BE PROPERLY PACKAGED AT TIME OF
RE-INSPECTION WITH TAMPER PROOF STICKERS.
3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and
unadulterated -- Package Integrity
Verified 04/24/23 OBSERVATION: Observed quaternary sanitizer concentration in three bay sink
at a concentration above approved level per manufacturer's instructions
on bottle. PIC to ensure the use of testing strips to ensure sanitizer is
maintained at proper levels.
**RE-INSPECTION** OBSERVED QUATERNARY SANITIZER IN THREE BAY SINK AT A
CONCENTRATION ABOVE APPROVED THRESHOLD LEVEL UPON ARRIVAL TO
RE-INSPECTION. PIC WAS ABLE TO CORRECT SOLUTION DURING TIME OF
RE-INSPECTION. REVIEWED PROPER QUATERNARY SANITIZER CONCENTRATIONS WITH
PIC.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
Verified 04/24/23 OBSERVATION: Observed raw shrimp, cups of coleslaw, and cups of tartar
sauce all in "True" branded three door low-boy refrigerator between
46-48°F. PIC states refrigerator was stocked with foods at 11:00am this
morning. PIC voluntarily relocated foods to walk-in refrigerator during
time of inspection and states intention to call for service. PIC to send
status update or repair slip to health office within 24 hours.
**RE-INSPECTION** OBSERVED CUPS OF COLESLAW, RAW SCALLOPS, AND RAW
CHICKEN ALL IN REFRIGERATOR UNIT MENTIONED ABOVE BETWEEN 39-40OF AT TIME
OF RE-INSPECTION.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 04/24/23 OBSERVATION: Observed ice machine with slight accumulation of what appears
to be mold around chute area. PIC to ensure machine is emptied, cleaned,
and sanitized.
**RE-INSPECTION** OBSERVED ICE MACHINE TO BE CLEAN AT TIME OF
RE-INSPECTION.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
Verified 04/24/23 OBSERVATION: Observed unlabeled spray bottle with chemical that PIC
identified as sanitizer. PIC to ensure all working containers and spray
bottles containing chemicals are labeled with their common name.
**RE-INSPECTION** OBSERVED SANITIZER SPRAY BOTTLE TO BE LABELED AT TIME
OF RE-INSPECTION.
7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used
-- Common Name-Working Containers
Boston Chowda Company@ Date: 04/24/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 04/24/23 OBSERVATION: No covered receptacle available in women's toilet room for
the proper disposal of sanitary napkins/products. PIC to to provide
covered receptacle in toilet room.
"RE-INSPECTION" OBSERVED COVERED RECEPTACLE AVAILABLE IN WOMEN'S TOILET
ROOM AT TIME OF RE-INSPECTION.
5-501 .17 REGULATION: Item 53 Toilet features; properly constructed, supplied,and
cleaned -- Toilet Room Receptacle, Womens, Covered
Verified 04/24/23 OBSERVATION: Observed packaged pot pies missing labeling components.
Discussed labeling requirements with PIC.
Label information shall include: (1) The common name of the FOOD, or
absent a common name, an adequately descriptive identity statement; (2)
If made from two or more ingredients, a list of ingredients in descending
order of predominance by weight, including a declaration of artificial
color or flavor and chemical preservatives, if contained in the FOOD; (3)
An accurate declaration of the quantity of contents; (4) The name and
place of business of the manufacturer, packer, or distributor.
3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food
Labels
In Compliance Observed CFPM and allergen certificates posted in public
view. Observed packaged pot pies and chowders in open-face refrigerator
at 41°F. Observed hard-boiled eggs and sliced tomatoes both in top
section of in-line refrigerator at 41°F. Observed sliced ham and tuna
salad in additional top section of in-line refrigerator at 40°F. Observed
tuna salad and scallops both in walk-in refrigerator at 41°F and 35°F
respectively. Observed seafood chowder in hot holding table at 151°F.
Observed chicken pot pie in same unit at 135°F. Observed food thermometer
in compliance. Observed foods in freezer units to be frozen solid.
Observed dry storage in compliance. No pest activity observed.
Discussion Observed hood sticker in compliance, next service due in June
2023.
Closing Violations marked "Verified" have been corrected. Violations not marked
"Verified" remain uncorrected. Uncorrected violations are to be corrected
immediately. Uncorrected violations may result in additional
Re-inspections and fees, fines and or administrative action including
possible suspension of permit. The text in this report is an unofficial
version of the state regulations. Official version of the state
regulations may be found at www.mass.gov/dph/fpp or by contacting the
State House Book Store.