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HomeMy WebLinkAboutLots of Eats - Food - Inspection - 1211 OSGOOD STREET 4/12/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Lots of Eats Inspection Date:04/12/2024 Number of P and PF Violations Address: 1211 Osgood Street Time In/Out: 12:45 pm /01:53 pm (Items 1 though 29): 3 Phone: 978-682-8888 Permit No.: 58150 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Apichat Chuenprapa Type of Operation: Food Service Person-in-charge: Sam Vongphachanh Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 04/22/2024 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 Outi cos 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 n/o Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos 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 In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly Out cos 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Lots of Eats Date: 04/12/2024 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 r 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, Out 37 Food properly labeled: original Out 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 Out r 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: Out 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 Lots of Eats Date: 04/12/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code In Compliance PIC and inspector calibrated their food thermometers during the inspection using the ice point method. Both thermometers read 32°F. Correct On Site OBSERVATION: Observed hand sink adjacent to ice machine with jug of water stored inside basin and hand sink behind bar with bucket of sanitizer stored in basin. PIC to ensure hand sinks are used for handwashing only and are maintained accessible at all times. PIC removed items during the inspection. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Correct On Site OBSERVATION: Observed raw animal foods stored above RTE foods in walk in refrigerator and in cabinet of entree in line refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. PIC relocated raw animal foods during the inspection. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Correct On Site OBSERVATION: Observed scallops at 47°F and cooked chicken at 44°F both in top rail of entree in line refrigerator. Reviewed cold holding requirements with PIC. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41°F or below. PIC instructed employee to relocate elevated foods to walk in refrigerator. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Correct On Site OBSERVATION: Observed bags of gyoza at 50°F; tofu at 520F; and vegetable curry at 71°F all in top rail of appetizer in line refrigerator. Elevated foods stored above cold holding rail. PIC to ensure containers of TCS foods are stored submerged in the top rail of in line refrigerators to ensure they are maintained in temperature control. PIC instructed employee to relocate foods to walk in refrigerator. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed multiple unlabeled working containers holding easily mistakable foods. PIC to ensure all easily mistakable foods taken from bulk supplies and placed into working containers are labeled with the common name of the food. 3-302 .12 REGULATION: Item 37 Food properly labeled : original container -- Bulk Containers, Food Labels Repeat OBSERVATION: Observed in-use utensils stored in still water on stove at 83°F. PIC to ensure if in-use utensils are stored in water, that the water is maintained at 1350F or above. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed single-use articles previously containing tofu being reused to hold prepared foods throughout establishment. PIC to discontinue reusing single-use articles and supply NSF approved containers. 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations Lots of Eats Date: 04/12/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat OBSERVATION: Observed QAC sanitizer test strips with an expiration date of 3/15/2024 . PIC to supply un-expired test strips. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: PIC's dish plate thermometer unable to turn on during inspection. PIC to repair using approved methods and materials and ensure an irreversible temperature measuring device is readily accessible for monitoring utensil surface temperatures . 4-302 .13-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing OBSERVATION: Observed door leading outdoors adjacent to toilet rooms with gap / hole in bottom of door. Reviewed with PIC that gap / hole could be potential entry point for pests. PIC to repair using approved methods and materials . 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods OBSERVATION: PIC unable to verify any employee on site that is choke-safe certified. PIC to ensure there is at least one choke-safe certified employee on site at all times during the hours food is being served. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment Discussion Hood sticker dates 2/11/2024, in compliance. 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. In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 164 .3°F via inspector' s dish plate thermometer. Observed rice in warming pot at 166°F; sticky rice in top rail of small in line refrigerator at 40°F; vegetable curry in walk in refrigerator at 37°F; fried tofu in top rail of entree in line refrigerator at 41°F; shrimp in cabinet of appetizer in line refrigerator at 390F; soy nuggets in low swinging refrigerator at 38°F.