HomeMy WebLinkAboutLots of Eats - Food - Inspection - 1211 OSGOOD STREET 7/11/2023 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:07/11/2023 Number of P and PF Violations w
Address: 1211 Osgood Street Time In/Out: 11:45 am /12:26 pm (Items 1 though 29): 'I
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: Re-Inspection Previous Inspection Date: 06/29/2023
Inspector: C.Lachendr0 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 Out
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 In
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 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 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: Person In Charge:�r
Page 1 of 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Lots of Eats@ Date: 07/11/2023 Page 2 of 5
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; In 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
Lots of Eats@ Date: 07/11/2023 Page 3 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 07/11/23 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.
**RE-INSPECTION** OBSERVED VALID CFPM CERTIFICATE POSTED IN PUBLIC VIEW
AT TIME OF RE-INSPECTION.
2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food
Protection Manager
Verified 07/11/23 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.
**RE-INSPECTION** BODILY FLUID KIT AVAILABLE AT TIME OF RE-INSPECTION.
2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal
events -- Clean-up of Vomiting and Diarrheal Events
Verified 07/11/23 OBSERVATION: No handwashing signage available at handwashing sink behind
bar. PIC to provide handwashing signage at sink.
**RE-INSPECTION** HANDWASHING SIGNAGE AVAILABLE AT HANDWASHING SINK
BEHIND BAR AT TIME OF RE-INSPECTION.
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.
**RE-INSPECTION** PIC STATES THEY HAVE ORDERED TESTING INDICATOR THROUGH
WAREWASHING MACHINE COMPANY. PIC TO SEND INVOICE OR RECEIPT FOR INDICATOR
TO HEALTH OFFICE ONCE OBTAINED.
4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Sanitizing Hot Water and Chemical-Methods
Verified 07/11/23 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.
**RE-INSPECTION** OBSERVED QUATERNARY SANITIZER IN THREE BAY SINK IN
KITCHEN AREA AT 20OPPM VIA TESTING STRIPS AT TIME OF RE-INSPECTION.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
Verified 07/11/23 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.
**RE-INSPECTION** NO TCS FOODS SITTING OUT OF TEMPERATURE CONTROL AT TIME
OF RE-INSPECTION.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Lots of Eats@ Date: 07/11/2023 Page 4 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 07/11/23 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.
**RE-INSPECTION** NO RICE NOODLES BEING REHYDRATED AT TIME OF
RE-INSPECTION.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 07/11/23 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.
**RE-INSPECTION** NO FOODS IN THE PROCESS OF COOLING AT TIME OF
RE-INSPECTION.
3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for --
Cooling Methods
Verified 07/11/23 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.
**RE-INSPECTION** OBSERVED IN-USE SCOOPS BEING STORED IN DRY CONTAINER
NEAR THERMAL RICE POT AT TIME OF RE-INSPECTION.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Verified 07/11/23 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.
**RE-INSPECTION** OBSERVED FOODS STORED PROPERLY IN WALK-IN REFRIGERATOR
AND FREEZER AT TIME OF RE-INSPECTION.
3-305.11 REGULATION: Item 39 Contamination prevented during food
preparation, storage and display -- Storage, Food-Preventing Contamination
from the Premises
Verified 07/11/23 OBSERVATION: Observed expired quaternary sanitizer testing strips at time
of inspection. PIC to obtain new testing strips to accurately test
concentration of sanitizer.
**RE-INSPECTION** OBSERVED NEW QUATERNARY SANITIZER TESTING STRIPS AT
TIME OF RE-INSPECTION.
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.
Lots of Eats@ Date: 07/11/2023 Page 5 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed hood sticker in compliance, next service due July
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.