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HomeMy WebLinkAboutFood Est - China Blossom - Inspection - 946 OSGOOD STREET 4/23/2024 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: China Blossom Inspection Date:04/23/2024 Number of P and PF Violations Address: 946 Osgood Street Time In/Out: 11:50 am /01:06 pm (Items 1 though 29): Phone: 978-682-2242 Permit No.: 70998 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): 1 Owner: Richard Yee Type of Operation: Food Service Person-in-charge: Alyson Clark Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 05/03/2024 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 Out 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 Out cos r 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition In 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 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly Out cos r 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: N4& ✓W Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: China Blossom Date: 04/23/2024 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, 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 Out 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 cos 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: 04/23/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat COS OBSERVATION: Observed hand sink between dish area and chef's line without drying provisions. PIC to ensure all hand sinks are supplied with drying provisions. Employee provided paper towels during the inspection. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Repeat OBSERVATION: Observed hand sink between chef' s line and walk in refrigerator with wooden brush and steel wool stored in basin. PIC to ensure hand sinks are maintained accessible at all times and are only used for handwashing. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Correct On Site OBSERVATION: Observed employee rinse their single-use gloves in hand sink then resume preparing chicken fingers on chef's line. Reviewed with PIC that single-use gloves are to be used for only one task and discarded when they become damaged, soiled, or interruptions occur in the operation. PIC coached employee and employee discarded gloves. 3-304 .15-P REGULATION: Item 15 Food separated and protected -- Gloves, Use Limitation Correct On Site OBSERVATION: Observed raw animal foods stored above RTE foods in small walk in refrigerator, in cabinet of left in line refrgierator on chef's line, and on "True" two door refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. Employees 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 OBSERVATION: Observed deli slicer with accumulation of food debris on blade. PIC to ensure slicer is cleaned and sanitzed after each use. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS Repeat COS OBSERVATION: Observed egg rolls below heat lamp on chef's line at 122°F and chicken fingers on buffet table at 108-116°F. Reviewed hot holding requirements with PIC. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 135°F or above in hot holding. PIC instructed employees to reheat foods during the inspection. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot OBSERVATION: Observed multiple containers of food stored directly on floor of walk in freezer. PIC to ensure foods are stored at least 6 inches above the floor. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises Repeat OBSERVATION: Observed multiple in-use utensils stored in still water at 59-80°F in kitchen. PIC to ensure if in-use utensils are stored in water between uses that the water is maintaind at 135°F or above. 3-301 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage China Blossom Date: 04/23/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed cardboard box previously containing raw chicken being reused to hold egg rolls in "True" two door refrigerator. Reviewed increased risk of cross contamination and that single-use articles are not to be reused. PIC to supply NSF approved containers. Employee placed egg rolls in compliant container during inspection. 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations Discussion Hood sticker dates 4/7/2024, 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 low temperature dish machine dispense sanitizer at 50 ppm via inspector's test strips; high temperature dish machine achieve a utensil surface temperature of 160OF via PIC's sensor stickers. Observed beef and broccoli in buffet table at 1460F; sweet and sour soup in hot holding at 165°F; white rice in warming pot at 161°F; fried shrimp in small walk in refrgierator at 41°F; cooked chicken in large walk in refrigerator at 40°F; scallops in cabinet of left in line refrigerator at 350F; cooked pork in top rail of right in line refrigerator at 41°F; fried shrimp in "True" two door refrigerator at 390F; crab legs in three door refrigerator at 370F; tofu in low swinging refrigerator at 40°F.