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Home My WebLink AboutFood - Bollywood Grill - Inspection - 350 WINTHROP AVENUE 1/25/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenderi@riorthan(loverrTia.gov ........... "''.......... Narne: Bollywood Grill Inspection Fate 01/25/2024 Number of P and PF Viola,lions Address: 350 Winthrop Ave Time IWOLA� 03:00 pm 04�09 pm (Iterns I though 29)� ................. -------- ........... ........... Ph(,-�rne� 978-689-7800 Permit No 1:52767 Number of Repeat h Email: Risk Category: 0 HACCP: No Violations(Iterns I ough 29): ---------------- .......... wnera Malkiat Gill Type of Operatiow Food Service .................. .................... ------------------ Person-in-charge: PLineet Kurnar 'rype of inspecfion: Routine PreViOU%Insp e0ion Date� ............ ----------------------- ................... Inspector: C.Lachendro Date of Re.-Inspection: 02/04/2024 or After ............- ............ ......... ............. FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............ .......---- .......... In in complaince ()Llt =out cornpliance n/o riot observed n/a not apfftable COS --=corrected on-site r repeat violation .......... .............................. .............. ........ ............. .................. ....... JIN-.6-6 N/0 COS R ....... ]IN756-T—NIA Nib c0S R' Compliance Status Compliance Status Supervision Protection from Contamination ............................ .............I.............. 1 Person-In-Charge present, In 15 Food separated arid protected In ................. ............ demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized ---------- ......--. ............. n 17 Proper dispos,ition of retU 2 Certified Food Protection Manager Irned, In .............. Employee Health previously served, reconditioned .. ........ ------3 Management, food employee and In and unsafe food ................ ................. conditional employee; Knowledge, TimerFemperature Control for Safety -—-------------- ---------....... .......... responsibilities, and reporting 18 Proper cooking time &ternperature n/o ......... . .............. ........... ............. -........ 4 Proper Use of restriction arid exclusion In 19 Proper reheating procedUres for hot n/o .. .......... 5 Procedures for responding to vorniting In holding and diarrheal events 20 Proper Cooling time arid temperature In ............... ...... ......... ................----...............--- ---- ............. Good Hy ienic Practices 21 Proper hot holding temperature In ................... 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature out cos tobacco use 213 Proper date marking and disposition n/o ---............. ...... ............... 7 No discharges front eyes, nose and In 24 Time as a Public Health Control .. ............ mouti-I Consumer Advisory n/a .......... ............... ............... 8 Hands clean and properly washed In under cooked food ............-............--- �� I -- I.- "1-1—-1-1-111 Preventing Contamination by Hands 25 Consumer advisory provided for raw/ 9 No bare hand contact with RTE food In e................... ce-p-t, le" o S' ns .q_ re.ments-for,High �� Sus ulatio ty pt 10 Adequate handwashing sinks properly In 26 Pasteurized foods used prohibited n/a 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 tern I)e ratUre n/o properly used ................ ............... ........... —--------- 28 Toxic substarices properly identified, I'ri 13 Food received in good condition, safe, In and used unadulterated stored arid ........... .............. 14 Required records available, shellstock n/a Conformance with Approved Procedures n�/a ... OFFICIAL ORDER FOR CORRECTION: Based ori an inspection specialized process/HACCP I tags, parasite destruction 29 Compliance with variance/ p an today, the items niarked,,ou'r,,in6caled violations to 105 CMR 590 000 and applicable sectrons,(if 2013 FDA Food Code.This report,when signed below by a Board of 11eafth member or its agent consfitutes an ordw of the Board of Health. Failure to correct violations cited in this report RMY reSUlt ial suspension or revocation of t1tw food esUA)lishtnent perrnit and cessation of food ostablishment opalrations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 GIOR 590,000 you may request a healing t)efore the board of health in accordanc.e with 105 CMR 59M15(B). . ........... Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC .......... Establish"Ient: BoIllywood Grill Date: 01/25/2024 Page 2 of 3 ............... .......... .........._,_................ .................. GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS I in complaince OLA CUt CorIlIllianco 1,a/o = not observed n/a not applicable (;os corrected on-site r repeat violation .............. ........... .......... .............. Compliance Status N (XTr �";A INVO COS R Compliance Status IN OUT NIA 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 frorn approved source Physical Facilities ............ 1....... . ............... 32 Variance obtained for specialized n/a 50 I-lot and cold water,available; processing methods adeqUate pressure ............ ................. Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used;. Lit COS backflow devices ................. adequate equipment for 52 Sewage and waste water properly ternperature control disposed .................. ..........__ ......... _........... 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holdiric g constructed supplied,and cleaned ................ 35 Approved thawing rnethodS Used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained ................ --—--__---——__--- .... ......... Food Identification 55 Physical facilities installed, I maintained, arid Clean container 56 Adequate ventilation and lighting; 37 Food properly labeled: origina Prevention of Food Contamination designated areas used ... ... ....... 38 Insects, rodents, and anirinals not Massachusetts Reguirern nts ........................ -- - ------------ present M1 Anti choking procedures in food 39 Contamination prevented during service esta blish merit food preparation,storage and M2 Food allergen awareness �In ................ .. .... ............ display M3 Caterer ........ .... ...... . ......... 40 Personal cleanliness Out M4 Mobile Food Operation .................. ....... .. 41 Wiping cloths: properly used and M5 Temporary Food Establishment . .............. stored M6 Public Market; Farriners Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- ..............._ - Proper Use of Utensils Breakfast Operatiort ....................... ........... ................ 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food ..................... .. .._I.._-1 -- — _ -,_ -___ 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition .......... 45 Single-use/single-service articles: f."rograrn .................... properly stored and used M10 Leased Commercial Kitchen ......... M'1"1Ir'in'o'v'ation'O'per'at'l,orl'", .......... Utensils J��y�mq!�and Ven in M12 Frozen Desert .............. 47 Food and non-food contact surfaces . ...... L,oG"aI Req-4re-ments ........... cleanable, properly designed, L 1 Local law or.r lation ............ ............ constructed and Used L2 COVID-19 L.3 R esery e d Bollywood Grill Dater 01/25/2024 Page 3 of 3 _.... _.._ _.......... ..........._...._...._._. _._._— .._. ... .. ___... _ ....._....... _.. ......... .._......... DESCRIPTION OF VIOLATION Fail Code Correct On S "i ` o OBSERVATION: Oh served d polzalfo patties sitting out of tr.e mper at inn control on prep table near warewashalncg machine between 70-150 that Erlt.. states are in the process of cooling. Upon discussion of using rapid cooling equipment to properly cool foods, employee placed pe,1wsr Lo pa-'r t f r rrs in walk-in refrigeral-or to continue cooling. -501 . 1..5 PF EtTi°GUIAT?C:r'Cri: Itersn 33 Proper cooling methods used; adequate. c!quipmenL Cor ..... Cooling Methods dsa Correct On Site OBSERVATION: C),aserv<.e€'l cooked potato samosas and cooked cauliflower sitting out of temperature control on speed rack adjacent to fryers bet:_weer^.n 65-66e,l,. P C:: states fc.:ods have been sitting i-'ng out of temperature control - for an hareaY . Upon discussion of cold holding requirements, PIC placed eepeod r~rack with fonds in wa:al k- it rexfr::igerr_aLor:. 3....501. . 1.6 (A) (2) (tll) - P BEC;C.JI ,"a'f'l(;N: Item 22 Proper e,.a..ld holding Loml:er'aafar, e -- Holding `C°CS Food, Cold OBSERVATION: Observed '1( cacWirc krrrr cc ': wearing rg a hair rc t: rr rt:. Discussed with PIC that when conducting open-food hrartdl i ncg, an approved hair res L:9.aint, such as al hat or hair not must be worn . . 2-402 , 1.1 F'EGUTATIt"N: fLem 40 Personal c.leanlrn+-':as1:., -- Hair Rest,rainLs in Compliance Observed cooked potatoes and sliced t::r,;,r;r<-ak.c'r both in Lolp soc,t.i nn of irr- 1 i stew refrigerator adjacent t to Fryers atu W.F. Observed kra.Lh cooked and raw chicken in cabinet net; section of unit at 41 "F. Observed rved cooked chicken, cooked 1<rr'ab, chickpeas, and, rrarrreer all in top section of in-linerefrigerator g� w �,h, elr�rza.tr�r� ��:aralrae..er�¢[. �C.',e:� :,t.�.,�rrr;�, ,.at. f4el . <,)laserrscsd Yorlaart:. ;r.ra cabinet.; a,ecLion of unit, at: 380. Werrverd raw shrimp and raw salmon bot_h. n three door refrigerator or- at 37e?1 . Observed pane ey and cooked c:harc•lcf_n ka,o fr in walk— in refrigerator irgerator aat WE and 40'F , e spe ct:.ivcrly. 01,seerved. wh:ite-, ricer in Lhermal ricn lustn at 1400E, . Observed low-t,umperarl_uic=, w,arr w<aski Lnr„g mac„hi.ne, disci r. y irag 'I(10pl:°,rra of bleach sanitize^r r e ra re.asd i 1_y, available test _nq strips. Observed quaternary sarrat_r ::eer and testing strips aavai L.<abm. Observed feres.is in freezer un! Ln t cry be Frozen solid. U s, cuss i.car'a Observed hood .. f..,:r.ccke:r :i n compLiance, next service due in February 2024 . Closing Correct Priority a_t_em and Priority Foundation : Lem v.i.<;r„i.Mons :l.mmerel:hal el.y; Core lLe,�m va.n 1.ask i,on,a wit. days. all violations ns in entirety r�et.y C.e"� � lain 1 ris Ctr,rrre,r;rt a ]. v�<>l_aat. ae.� and maintain. Tca.i_n and supervise staff . Failure to correct a'a1_l. violations and maintain corr.+.cti_ons may rns�aIf. in radmitrar;WaaLivear actionn� and or fines. The Le xt: in Lhi<s report is an rrnof f 9 c,i ar l vnrs i on of the ssLa,t e r €s:=cgul_rat s a ass . official version of Lrre:a 4stal.e rergcalaat,i.ons} may be fount at www.mans .gov/r,1g::h/fhela or by tarn Facti.ng 4he Stan House EiCaok Store.