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HomeMy WebLinkAboutLots of Eats - Food - Inspection - 1211 OSGOOD STREET 6/29/2023 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: twolfenden@northandoverma.gov Name: Lots of Eats Inspection Date:06/29/2023 Number of P and PF Violations Address: 1211 Osgood Street Time In/Out: 11:45 am /01:09 pm (Items 1 though 29): 3 Phone: 978-682-8888 Permit No.: 58180 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Apichat Chuenprapa Type of Operation: Food Service Person-in-charge: Nlttaya Sonkosa Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 07/09/2023 or After 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 Out performs duties and sanitized 2 Certified Food Protection Manager Out 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 Out holding and diarrheal events 20 Proper cooling time and temperature In Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out tobacco use 23 Proper date marking and disposition n/o 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 FF 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered 17 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: n V Person In Charge: c-i Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Lots of Eats Date: 06/29/2023 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, Out 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; Out 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 Out 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 Out 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 Lots of Eats Date: 06/29/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed owner's CFPM certificate with an expiration date of 5/28/2022 posted in public view. PIC to ensure a valid certificate is posted in public view adjacent to food permit. 2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food Protection Manager OBSERVATION: No written procedure or kit available at time of inspection for responding to vomiting and diarrheal events. Provided PIC with written procedure for how to respond to bodily spills at time of inspection. 2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal events -- Clean-up of Vomiting and Diarrheal Events OBSERVATION: No handwashing signage available at handwashing sink behind bar. PIC to provide handwashing signage at sink. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage OBSERVATION: No irreversible registering temperature indicator available to test high-temperature warewashing machine at time of inspection. Discussed options of temperatures indicators with PIC such as 160°F temperature strips/stickers, dish plate thermometer, etc. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods OBSERVATION: Observed quaternary sanitizer concentration at three bay sink behind bar and in bucket in kitchen not registering on testing strips at time of inspection. Observed quaternary sanitizer bottle attached to dispenser at three bay sink to be empty. PIC to replace empty sanitizer bottle at three bay sink and ensure use of testing strips to maintain proper concentration levels. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration OBSERVATION: Observed raw chicken wings sitting out of temperature control on wire rack adjacent to fryers at 61°F that PIC states was taken out to be fried for an order. PIC returned chicken wings to refrigerator during time of inspection. PIC to ensure foods are refrigerated in between uses to avoid temperature abuse. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed buckets of rice noodles in the process of re-hydrating sitting out of temperature control. PIC to ensure once rice noodles are placed in water to re-hydrate that they are stored in refrigeration at 41°F or below. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observe multiple bowls of fried chicken near fryers that PIC states are in the process of cooling. Discussed with PIC to place smaller portions of chicken in containers and place in walk-in refrigerator to continue cooling process. 3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods Lots of Eats Date: 06/29/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed in-use scoops and spoons being stored in containers of room temperature water in between uses next to rice pots near entrance to kitchen. Discussed proper in-use utensil storage with PIC. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observe multiple boxes and buckets of foods being stored on floor of both walk-in refrigerator and freezer. PIC to ensure foods are stored at least 6 inches off of floor to prevent potential contamination. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises OBSERVATION: Observed expired quaternary sanitizer testing strips at time of inspection. PIC to obtain new testing strips to accurately test concentration of sanitizer. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices In Compliance Observed allergen certificate posted in public view. Observed rice in top section of in-line refrigerator at 41°F. Observed pickled onions in cabinet section of unit at 41°F. Observed fried tofu, cooked potatoes with vegetables, and cooked chicken all in walk-in refrigerator at 41°F, 38°F, and 41°F respectively. Observed cooked chicken and fried tofu both in top section of in-line refrigerator across from wok station at 41°F. Observed to-mein noodles in cabinet section of unit at 41°F. Observed rice in thermal rice pot at 152°F. Observed high-temperature warewashing machine operating at 171°F. Observed foods in walk-in freezer to be frozen solid. Discussion Observed hood sticker in compliance, next service due July 2023. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. 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.