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HomeMy WebLinkAboutFood Est - Boston Chowda - Inspection - 109 MAIN STREET 4/10/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 0 1845 Tel. (978)688-9540-8640 Fax (978) 688-9542 Email: Name: Boston Chowda Company Inspection Date:04/10/2023 Number of P and PF Violations Address: 109 Main Street Tirne In/Out: 11:55 am /12:58 pm (Items 1 though 29): 4 Phone: 978-685-9610 Permit No,: 57883 Number of Repeat P and PF Email: Risk Category: 2 HACCIP: No Violations(Items I though 29)- 0 owner: Kitchens of the Baystate Type of Operation' Food Service --------------------------------------------- Person-in-charge: Steve Dixon Type of Inspection: Routine E�, Date: ............. ------ Inspector: C.Lachendro Date of Re-Inspection: 04/20/2023 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in cornplaince out =Out compliance n/o = not observed n/a not applicable COS =corrected on-site r =repeat violation ......---------- Compliance Status _N/0 COsR_ Compliance Status IN OUT N/A N/O cos R Supervision Protection from Contamination and sanitized d In demonstrates knowledge, and T performs duties 1 Person-In-Charge present, In 15 Food separated and protected 16 Food contact surface; cleaned (jut 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 In/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 Practi s 21 Proper hot holding temperature In 6 Proper eating,tasting, drinking, or In 22 Proper cold holding temperature utl or tobacco use 23 Proper date marking and disposition In +n/a 7 No discharges from eyes, nose and In 24 Time as a Public Health Control LL mouth Consumer Advisory Preventing Contamination b Hands 25 Consumer advisory provided for raw/ �n/a 8 Hands clean and properly washed In under cooked food 9 Na bare hand contact with RTE food In Re_ J q!Leme�ts for HAIhly Susie tbie Po)u ations 10 Adequate handwashing sinks properly Out 26 Pasteurized foods used; prohibited supplied and accessible foods not offered T �M Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives- approved and /a 12 Food received at proper temperature n/a properly used 13 Food received in good condition, safe, Out 28 Toxic substances properly identified, (Jut and unadulterated stored and used J _J_ 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ OFFICIAL ORDER FOR CORRECTION: Based on an inspection L_specialized process/HACCP plan today,the items marked"OUT"indicated violations to 105 CMR 590,000 and applicable sections of 2013 Fb T; 'This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Flealth.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). ...............­­-.1......................... ....................­­­­­.......­___................ 1Ai (_harge: ------ Page I of 4 ------------------------ ------------__ 11 Food Establishment Inspection Report MoJitq Solutions,L.LC ........................................ ............ .............. EstaLi hstrnent: Boston Chowda Company Date. 04/10/2023 Page 2 of 4 -—_------- GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS ...................................................... Ira '-_: ir­i'c o'r_-r_p1'a'ince Out =out cornpllance n/o not observed 11/a -not applicable COS corrected on-site r =repeat violaUon .................. ......................... ................. ...... ...... .................. s _�U Compliance Status Compliance Statu ....................... LIN '1� NIA N10 COS R IN OU t N/A N/0 COS R . ............. ......... Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs, Used where n/a maintained, and used;test strips required 49 Nan-food contact surfaces clean . ..... ------........... 31 Water arid ice from approved source Physical Facilities ....................... ................. 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure fo�qq_terri tore control 51 Plumbing installed; proper Y. Prop r cooling methods used; n/o backflow devices adequate equipment for 52 Sewage and waste water properly temperature control -1 disposed ............ 34 Plant food properly cooked for hot �n/o 53 Toilet features; properly, Out holding constructed supplied,and cleaned ............................................. .. ................. ............ ........... ............... 35 Approved thawing methods used rn//—oo 54 Garbage and refuse properly ­­. ­.­.­­­­­.....................................---------- 36 Thermometer provided and accurate disposed; facilities maintained ..... Food Identification 55 .......Physical facilities installed, 37 Food properly labeled: original t Lit maintained, and clean .......... container 56 Adequate ventilation and lighting-, Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts ff_qqyiremonts ............. present Aniti-choking procedures in food ..........39 Contamination prevented during service establishment food p repa 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 Establish m ent ................-,""" stored M6 Public Market; Farmers Market ..................... ........ 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Pr Use of Utensils Breakfast Operation ...... ........ ...... - ----- 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensik, equipment and linens: Operation ...............­­___­'­'­'­­............ ...... properly storedsiried, and handled M9 School Kitchen; USDA Nutrition ..........................I............... 45 Single-use/single-service articles: Program . .......................................... properly stored and used M10 Leased Commercial Kitchen .......... ................................... 46 Gloves used properly M 11 Innovation Operation Utensils,_ qy!prqent and Vending... M12 Frozen Desert .......... I f 47 Food arid non-food contact surfaces Local Requirements cleanable, properly designed, Ll Local law or regulation ............. ............- constructed and used 1_2 COVID-19 . ............................................... ........... L3 Reserved . ......... .................... ....... - ----- Boston Chowda Company Date: 04/10/2023 Page 3 of 4 ._ DESCRIPTION OF VIOLATION Fail Code OBSFI'MA'.I°:ICN: No handwashincl si.cpn.age available at. handwasshincl :sank across from open-face cee refrigerator. PIC to provide h andwaa.shing sign at haandwaashinq sink. E, ;30 . 14 It,EGULaA'TTt"N: It.r:,m 70 Adequate hanra'wa..shi.nel sinks properly supplied and I3alandwa-sslr.a.rnr.p Ssi..gnaage <.,>a;lffRVA1'ION: Observed packaged soups, chowders, and pot pies packaged in a way that doers neat prot-.e-ac:t fcaocl from potential contamination and/or tampering. PIC to ensure foods are packaged in [.a way t.h,:t: the, i-nt:.e="cpri.t:y of f<°aod is protected d .from pole nt. -al contamination and t:amper-ing. --202.15--Pf REGULATION: Item :13 food r:cevr,e.lved in elerad condition, safe, and unadulterated __ Pac kacle= Integrity y OBSERVATION: Observed quaternary ,sanitizes concentration in three bay sink at a concentration above approved level per manufacturer's instructions on bottle. PIC: to ensure the use of te,stinq strips to ensure sa;anitr scar is, maintained at parerpe�r :level.rss. 4_.`.'l 01 .1 14-h REGULATION: Item r-:gym 1 6Foo d contact surface; cleaned and sanitized _.-- wareuwass111..ng f,pdr«'TI"11..cal `~aa.f111-:a.Ir••,#t:1..C„n-Te'CTCpk"„Y'"e"11;,ure, pH Concentration n OBSERVATION: Observed raw shrimp, cups of coleslaw, and cups of tartar sauce all in "True" � r ,t y refrigerator tur~�tarreleec. 't rr.ee°, cle"k�:>r: l.r„�w-'{rea r•e,t r a.cpetr,;uf„acrr_ between 46-48'F. PIC states r'e Frifle:.rat:«r: was Mocked with fcrradss at 1l :flClaaaru this morning. PIC; voluntarily relocated foods to walk-in refrigerator during We of 3 nspec L i on and states intention to call.1. for :se n ice,. I°I C:; t:.c.x .we d status update or repair slip to health office within 24 hours. -e:01.1.6 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding `fl"CS Food, Cold OBSERVATION: Observed ice machine ine with slight ,.rr.:c umulat=iort of what appears two be mold a'rro and chute': area. PIC: to ensure machine is emptied, cleaned, and sanitized. izeed. 4 602. 11. REGULATION: T l.rem 16 Fero; contact ac;t; surface; cl.ean(ed and sanitized -- Equipment Meaning F'ti,S Frequency etqu.rer"rcy OBSERVATION: Observed d unlabeled spray Decor( l.e w i th c.hnetat:i_c a.l,. that 1-'°.IC identified as san tiseser. PIC; to ensure aal.l working containers and spray baPLles containing chemicals are l aimled wi'Lh their c;c'rmrion mares. 7 I0 substances properly identified, stored and used.11 --L''.f REGULATION:i aw'rra: Item i'£p Toxic r; l e rrrat:�.tiers nex:Common Name-Working OBSERVATION: No covered receptacle acle available in va<:men's toi_le:2t::, room for the proper disposal of sanitary napkins/products. PIC to to provider covered rc.c,ept.acie in toilet room. 5-501.. :1. 7 1"a.hCrt.LA'l.'l:ON: Item 53 'G''oile't features; properly const.ructt::e:.c1, suprpal.:ieed,aand cleaned -- Toilet Room Receptacle, Vlc.men s, Covered <.)1=I.-ERVAt"OON: Observed packaged past: pies missing labeling components. Discussed labeling re,lJU .s_eme.nt s with PIC. Label inf rarmaaLi-r;:n shall .ncl-u dee: (I) The common name of the MOD, or abtcsr-L <a <,.c3rrarrton name, an adequately dee;scripaf:;:r e ic3ent.if:.y si.,ateersu'PenL; (2) If made from two or more i-ngredi_enLS, a list, of ir'gredi-etuLs in deNcernding order of predominance by wei-ethL, including a deea;l-aaiaation oaf art i.fic-elal color or flavor and chemical preservatives, if contained in thn k"°(')ClI°); (3) An accurate declaration of the quantity cf contents; (4) The name and place of business of the manufacturer, parc ke5r , or di;s;st.rai.huat:nr. . 3-602.11 REGULATION: Remo :37 'pa"`r,ac..d properly labeled : original container __ l^"C:aod Labels Boston Chowda Company Date: 04/10/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Cade Observed C:;FPM and allergen cert r fi a aLe:s kxa,:ate.al in public Mew. Observed d packaged pat pies s and chowders in open-face re..P r lc4erart rrl at all "F. Otrs(^I""red hard-boiled eqqs and .Bared Cn°arfat. an; 001, in t.r::r,p section of: in-lino refrigerator al: 41 "F. Observed sliced r.aa'n and tuna salad in additional top section of a.tr...�I_ na:^ iefr7ger<aCa,,r at 40"F. C;alr.rerved tuna salad and seal la:g: s both in walk-in reErignratur at 41"F and 00 respectively. ,7bservod seafood chowder in heat holding t:al,la.a at 1510 Observed chicken pot pLee in same unit aL 1 11'",i"F. f:'Y),,,;(-i reeel focaet t-_hermC,-)nae'.tda.'er' in compL.i.ancve . C7l'rser'aaed fcrY::ads in freezer un:i_Ls Lo lrea frozen .,valid. Observed d r y s t o r aia q e in n compliance. No f„ ,t f.-, "i c t L v�i.t y o f;:r a e r v e;,a rl,. lcraru:r:rasaa;n Observed r . ad sticker in compliance, next service due :1_71 .t u I"1¢r, 2023 C.Uosi,.nq t'`orrect. Priorit.y Item and Priority Foundation 1t.rarrr vicl..at i.cans inuriedaa.af.aa:l.y; C:;eie Item violations within 10 days. Cor.rec.t:. all violations in a=en a.rret.y a and maintain. lra:lln and supervise st.<atf . Fak:Llura-: trr cor~ror-t. all violations rrl ra.artrarcorrections may result in aadn:in rative a_ ort and or fines. The UK in this report i_s rrrroM _°aa l. version Of t_kaE� state ;r'egul.sal ions. Official `J"ersia: n of the state r quL7eteon may W; found at saww.mass .rtov/r-1ph/fpp or by contacting the State lir,.,i.se f3<:aok :'l..e',re"Y.