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HomeMy WebLinkAboutfood - Inspection - 946 OSGOOD STREET 7/31/2023 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: China Blossom Inspection Date:07/31/2023 Number of P and PF Violations Address: 946 Osgood Street Time In/Out: 01:50 pm /03:26 pm (Items 1 though 29): 3 Phone: 978-682-2242 Permit No.: 70998 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Richard Yee Type of Operation: Food Service Person-in-charge: Warren Chu Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 08/10/2023 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 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 Out 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 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: 0 Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: China Blossom Date: 07/31/2023 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; 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 Out Massachusetts Requirements present M1 Anti-choking procedures in food In 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 China Blossom Date: 07/31/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: No handwashing signage available at handwashing sink near warewashing machine in kitchen, at bar, or closest to vegetable prep sink in kitchen. PIC to ensure all handwashing sinks are provided with handwashing signage. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage OBSERVATION: No handwashing soap available at handwashing sink behind bar. PIC to ensure handwashing soap is provided at handwashing sinks at all times. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability OBSERVATION: No disposable paper towels available at handwashing sink behind bar. PIC to ensure paper towels are supplied at handwashing sinks at all times. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision 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 both ice machines with accumulation of what appears to be mold around chute area. PIC to ensure machines are emptied, cleaned, and sanitized. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency OBSERVATION: Observed large container of raw chicken in batter sitting out of temperature control near two door refrigerator at 70°F upon arrival to inspection. Upon discussion of cold holding requirements, PIC instructed employee to discard chicken. PIC to ensure TCS foods are kept refrigerated until immediately ready to use/cook. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed container of chopped garlic in oil sitting out of temperature near wok station. Garlic in oil was discarded during time of inspection. PIC to ensure garlic in oil is kept refrigerated at 41°F in between uses. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed chicken fingers on sheet pans near cook's line at 97°F and 89°F respectively. PIC states chicken fingers were cooked approximately an hour and a half ago. Discussed proper cooling methods and requirements with PIC. 3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods China Blossom Date: 07/31/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed what appear to be phorid flies specifically in basement area. Observed latest pest control report from Yankee Pest Contol dated 7/13/2023 stating establishment is currently being treated for flies . PIC to ensure pest control operator continues to service establishment for small flies specifically in dry storage area in basement. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of Discussion Discussed with PIC to post CFPM certificate in public view adjacent to copy of food permit. In Compliance Observed valid copies of CFPM and allergen certificates. Observed crab rangoon filling in three door refrigerator at 41°F. Observed cooked crab rangoons, cooked pork, and cooked chicken fingers all in "True" branded two door refrigerator at 41'F. Observed fried shrimp and chicken fingers both in two door low-boy refrigerator at 41'F. Observed cooked chicken, cooked pork, and cooked shrimp all in top section of in-line refrigerator at 40°F. Observed cooked chicken in cabinet section of unit at 40°F. Observed cooked chicken fingers, cooked pork, and cooked noodles all in walk-in refrigerator at 41°F. Observed wonton soup and and gravy both in hot holding table at 185°F and 157°F respectively. Observed white rice in thermal rice pot at 179°F. Observed high-temperature warewashing machine operating at 160°F via inspector's water-proof probe thermometer. Observed low-temperature warewashing machine behind bar dispensing 50ppm of bleach sanitizer. Testing strips available. Observed quaternary sanitizer in labeled sanitizer bucket at 200ppm. Testing strips available. Discussion Observed hood sticker in compliance, next service due in September 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.