HomeMy WebLinkAboutFood Est - Bollywood - Inspection - 350 WINTHROP AVENUE 9/15/2023 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: Bollywood Grill@ Inspection Date:09/15/2023 Number of P and PF Violations O
Address: 350 Winthrop Ave Time In/Out: 01:30 pm /01:53 pm (Items 1 though 29):
Phone: 978-689-7800 Permit No.: 52767 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Malkiat Gill Type of Operation: Food Service
Person-in-charge: Malklat GIII Type of Inspection: Re-Inspection Previous Inspection Date: 09/01/2023
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 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 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: n/
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Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Bollywood Grill@ Date: 09/15/2023 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; 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 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 Out
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
Bollywood Grill@ Date: 09/15/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 09/15/23 OBSERVATION: Observed multiple containers of chicken in the process of
cooling in walk-in refrigerator covered with plastic wrap. Discussed
proper cooling methods with PIC.
**RE-INSPECTION** NO FOODS IN THE PROCESS OF COOLING AT TIME OF
RE-INSPECTION.
3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for --
Cooling Methods
Verified 09/15/23 OBSERVATION: Observed raw lamb and raw shrimp that PIC states are both in
the process of thawing both in containers of standing water in prep sink.
Discussed proper thawing methods with PIC.
**RE-INSPECTION** OBSERVED RAW LAMB THAWING UNDER RUNNING WATER IN PREP
SINK AT TIME OF RE-INSPECTION.
3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing
OBSERVATION: No choke-safe certified person on site at time of inspection.
PIC to ensure that there is at least one choke-safe (CPR) certified
employee on site at all times during the hours food is being served.
**RE-INSPECTION** NO CHOKE-SAFE CERTIFIED PERSON ON SITE AT TIME OF
RE-INSPECTION. WILL VERIFY COMPLIANCE AT NEXT ROUTINE INSPECTION.
590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures
in food service establishment
Verified 09/15/23 OBSERVATION: Observed chutney being stored inside of container originally
containing peeled garlic. PIC to ensure foods are only stored inside of
approved food pans and containers that can withstand repeated
warewashing.
**RE-INSPECTION** OBSERVED CHUTNEY BEING STORED IN APPROVED FOOD
CONTAINER AT TIME OF RE-INSPECTION.
4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces
cleanable,properly designed, constructed and used -- FCS
Characteristics-Materials for Construction and Repair
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** PIC OBTAINED pH TESTING STRIPS INSTEAD OF QUATERNARY
SANITIZER TESTING STRIPS. PIC STATES INTENTION TO PURCHASE CORRECT
TESTING STRIPS. PIC TO SEND RECEIPT/INVOICE FOR TESTING STRIPS TO HEALTH
OFFICE ONCE OBTAINED.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
In Compliance Observed cooked potatoes and shredded cheese both in top
section of in-line refrigerator adjacent to bar at 41°F. Observed cooked
samosas and cooked chicken both in cabinet section of unit at 41°F.
Observed cooked chicken, cooked lamb, lentils, and chickpeas all in top
section of in-line refrigerator adjacent to stove at 41°F. Observed
cooked chicken and eggplant both in cabinet section of unit at 37°F.
Observed paneer in three door refrigerator at 41°F. Observed ground
ginger and garlic in walk-in refrigerator at 41°F. Observed rice in
thermal rice pot at 153°F. Observed low-temperature warewashing machine
dispensing 100ppm of bleach sanitizer via readily available testing
strips. Observed foods in freezer to be frozen solid.
Bollywood Grill@ Date: 09/15/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
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.