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HomeMy WebLinkAboutFood - China Blossom - Inspection - 946 OSGOOD STREET 11/14/2023 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: 11/14/2023 Number of P and PF Violations O Address: 946 Osgood Street Time In/Out: 01:35 pm /02:20 pm (Items 1 though 29): 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: Alyson Clark Type of Inspection: Re-Inspection Previous Inspection Date: 10/30/2023 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 T 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 °1�055 CMR 590.015(B). Inspector: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: China Blossom@ Date: 11/14/2023 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; 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 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: 11/14/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 11/14/23 OBSERVATION: No disposable paper towels available at handwashing sink behind bar upon arrival to inspection. Employee supplied handwashing sink with paper towels during time of inspection. PIC to ensure handwashing sinks are supplied with paper towels at all times for proper hand drying. **RE-INSPECTION** PAPER TOWELS AVAILABLE AT HANDWASHING SINK BEHIND BAR AT TIME OF RE-INSPECTION. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Verified 11/14/23 OBSERVATION: Observed plastic container lids being stored directly inside of handwashing sink in warewashing area. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible for use at all times . **RE-INSPECTION** HANDWASHING SINKS EMPTY AND ACCESSIBLE FOR USE AT TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 11/14/23 OBSERVATION: Observed chicken wings in fryer basket above fryer at 120°F. Instructed employees to reheat chicken wings to 165°F. Discussed proper hot holding requirements with PIC. **RE-INSPECTION** NO FOODS BEING HOT HELD IN FRYER BASKETS AT TIME OF RE-INSPECTION. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 11/14/23 OBSERVATION: Observed container of cooked chicken wrapped with plastic wrap in the process of cooling in walk-in refrigerator closest to cook's line. Discussed proper cooling methods with PIC and employees. **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 11/14/23 OBSERVATION: Observed ice machine closest to dry storage rack containing boxes of soda cans with slight accumulation of what appears to be mold around chute area. PIC to ensure machine is emptied, cleaned, and sanitized. **RE-INSPECTION** OBSERVED ICE MACHINE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency Verified 11/14/23 OBSERVATION: Observed utensils stored in water in between uses at 79°F. Discussed proper in-use utensil storage methods with PIC. **RE-INSPECTION** OBSERVED UTENSILS BEING STORED IN ROOM TEMPERATURE WATER AT TIME OF RE-INSPECTION. UPON REVIEW OF PROPER IN-USE UTENSIL STORAGE METHODS WITH EMPLOYEE, EMPLOYEE STORED UTENSILS IN DRY CONTAINER. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage China Blossom@ Date: 11/14/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion Walk-in freezer not in operating order at time of inspection. Unit observed to be empty. Freezer trailer on side of building observed with foods frozen solid. PIC states trailer has been on site for approximately one week. PIC states new part is needed to be installed in walk-in freezer. PIC to send repair/installation slip to health office once obtained. **RE-INSPECTION** PIC STATES NEW PART FOR WALK-IN FREEZER COMPRESSOR HAS NOT BEEN INSTALLED YET. PIC TO SEND INSTALLATION SLIP TO HEALTH OFFICE UPON RECEIPT. In Compliance Observed cooked chicken fingers and spring rolls both in "True" branded two door refrigerator at 41°F. Observed cooked chicken, cooked pork, and raw shrimp all in top section of in-line refrigerator on cook's line at 40°F. Observed cooked chicken and pork in cabinet section of unit at 41°F. Observed noodles and bean sprouts both in top section of additional in-line refrigerator on cook's line at 41'F. Observed cooked pork in cabinet section of unit at 41'F. Observed noodles, cooked ribs, and raw shrimp all in walk-in refrigerator adjacent to ice machines at 41°F. Observed pork and dumplings both in heated drawer on cook's line at 160°F. Observed egg drop soup in hot holding table at 157°F. Observed chicken fingers under heat lamp at 147°F. Observed high-temperature warewashing machine operating at 160°F via temperature strips. Observed quaternary sanitizer in labeled bucket at 200ppm. Testing strips available. Observed foods in freezer trailer to be frozen solid. Discussion Observed hood sticker in compliance, next service due in December 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.