Loading...
HomeMy WebLinkAboutChina Blossom Food Inspection Report - 11.18.2024 - Inspection - 946 OSGOOD STREET 11/18/2024 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: 11/18/2024 Number of P and PF Violations O Address: 946 Osgood Street Time In/Out: 02:05 pm /02:51 pm (Items 1 though 29): Phone: 978-682-2242 Permit No.: 70998 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Richard Yee Type of Operation: Food Service Person-in-charge: Warren Chu Type of Inspection: Re-Inspection Previous Inspection Date: 11/05/2024 Inspector: T.Adell Date of Re-Inspection: 11/28/2024 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, 15 Food separated and protected 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 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature tobacco use 23 Proper date marking and disposition 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 Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 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 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 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: China Blossom@ Date: 11/18/2024 Page 2 of 5 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, Out 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 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 Out Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved China Blossom@ Date: 11/18/2024 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 11/18/24 OBSERVATION: Employees unable to verify an assigned person in charge (PIC) during the inspection. Permit holder to ensure there is an assigned PIC on site at all times and ensures they are performing their duties specified under PC 2-103.11. **RE-INSPECTION** ASSIGNED PIC ON SITE DURING THE INSPECTION. 2-101 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- Assignment PIC Verified 11/18/24 OBSERVATION: Observed raw animal foods stored above ready to eat (RTE) foods in large walk in refrigerator. Permit holder to ensure raw animal foods are properly stored in equipment to prevent cross contamination. **RE-INSPECTION** OBSERVED RAW ANIMAL FOODS PROPERLY STORED IN EQUIPMENT. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Verified 11/18/24 OBSERVATION: After running multiple cycles, observed high temperature dish machine achieve a utensil surface temperature of 151.5-157.0°F via inspector's dish plate thermometer. Utensil surface temperature appeared to fluctuate after each finished cycle. Permit holder to call a repair service if needed and provide the health office with a status or repair slip within 24 hours. Permit holder to use three compartment sink for sanitizing until high temperature dish machine is in good repair and achieving a utensil surface temperature of 160OF or above. **RE-INSPECTION** OBSERVED HIGH TEMPERATURE DISH MACHINE ACHIEVE A UTENSIL SURFACE TEMPERATURE OF 160OF VIA PIC'S SENSOR STICKERS. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Verified 11/18/24 OBSERVATION: Observed wiping cloths stored in labeled bucket of QAC sanitizer measure less than 150 ppm via permit holders and inspector's test strips. Permit holder to determine source of low sanitizer concentrations. Permit holder to call repair service for QAC sanitizer dispenser if needed and provide health office with status or repair slip within 24 hours. Permit holder to manually mix sanitizer until dispenser is in good repair and dispensing QAC sanitizer at 150-400 ppm. **RE-INSPECTION** OBSERVED LABELED BUCKET OF QAC SANITIZER MEASURE 200 PPM VIA INSPECTOR'S TEST STRIPS. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Verified 11/18/24 OBSERVATION: Observed low temperature dish machine at bar dispense sanitizer at 0 ppm approximately via permir holders and inspector's test strips. Container of chlorine sanitizer attached to dish machine appeared to be empty. Employee provided new sanitizer during the inspection. Permit holder to ensure chlorine sanitizer is dispensed between 50-200 ppm via applicable test strips. **RE-INSPECTION** OBSERVED LOW TEMPERATURE DISH MACHINE AT THE BAR DISPENSE SANITIZER AT 50 PPM VIA PIC'S TEST STRIPS. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Verified 11/18/24 OBSERVATION: Observed pork egg foc young in buffet table at 109°F. Reviewed hot holding requirements with employee. Permit holder to rapidly reheat foods and routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 135°F or above in hot holding. **RE-INSPECTION** OBSERVED NO FOODS IN BUFFET TABLE DURING THE INSPECTION. PIC TO ENSURE TCS FOODS ARE MAINTAINED AT 135OF OR ABOVE. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot China Blossom@ Date: 11/18/2024 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 11/18/24 OBSERVATION: Observed left in line refrigerator with elevated temperatures, pooled eggs at 550F; cooked noodles at 44°F; bean sprouts at 51°F all in the top rail. Observed cooked noodles at 54°F; cooked beef at 760F; and pooled eggs at 460F all in the cabinet. The ambient thermometer reads 40°F. Employee states all foods have been held for less than 4 hours. PIC to determine source of elevated temperatures and call repair service if needed. PIC to provide health office with status or repair slip within 24 hours. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. **RE-INSPECTION** OBSERVED LEFT IN LINE REFRIGERATOR NOT IN USE. PIC STATES CALLING A REPAIR SERVICE AND IS ANTICIPATING REPAIRS BEING COMPLETED TOMORROW (11/19) . PIC TO PROVIDE THE HEALTH OFFICE WITH A REPAIR SLIP ONCE COMPLETED. PIC TO ENSURE TCS FOODS ARE MAINTAINED AT 41OF OR BELOW. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 11/18/24 OBSERVATION: Observed raw beef date marked with "8/29" and fried shrimp date marked with "10/16" in low swinging refrigerator on chef's line. Employee states date marking is old and not accurate. Permit holder to ensure old date marking is removed when containers are cleaned and sanitized, and all prepared foods held for over 24 hours are date marked with a preparation date as day 1, and include a discard date not exceeding 7 days. **RE-INSPECTION** OBSERVED PREPARED FOODS DATE MARKED IN COMPLIANCE. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, Verified 11/18/24 OBSERVATION: Employees unable to provide irreversible temperature measuring device for high temperature dish machine. Reviewed examples with employee, including water-proof maximum registering thermometers, dish plate thermometers, and 160OF sensor stickers. Permit holder to supply and routinely monitor utensil surface temperatures. **RE-INSPECTION** OBSERVED PIC'S SENSOR STICKERS READILY AVAILABLE. 4-302 .13-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing OBSERVATION: Observed gaskets in cabinets of in line refrigerator in poor repair. Permit holder to ensure equipment is maintained in good state of repair using approved methods and materials. **RE-INSPECTION** OBSERVED GASKETS IN CABINETS OF IN LINE REFRIGERATORS IN SAME STATE OF REPAIR. PIC STATES THEY HAVE ORDERED NEW GASKETS SINCE ROUTINE INSPECTION. 4-501 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- Good Repair and Proper Adjustment-Equipment OBSERVATION: Observed accumulation of soil on floor below equipment of chef's line. Permit holder to ensure physical facilities are cleaned as often as necessary to keep them clean. **RE-INSPECTION** OBSERVED FOORING BELOW EQUIPMENT ON CHEF'S LINE IN SAME STATE OF CLEANLINESS. PIC TO CLEAN. 6-501 .12 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Cleaning Frequency, Restrictions China Blossom@ Date: 11/18/2024 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed portions of flooring on chef's line in poor repair with what appeared to be un-finished wood exposed. Permit holder to ensure flooring is smooth, easily cleanable, and nonabsorbent. **RE-INSPECTION** OBSERVED FLOORING IN SAME STATE OF REPAIR. PIC INQUIRED ABOUT AN EXTENSION FOR REPAIRING FLOOR, PIC TO CONTACT THE HEALTH OFFICE REGARDING EXTENSIONS. 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 Verified 11/18/24 OBSERVATION: Employees unable to verify an employee on site that is trained in choke-saving procedures. Permit holder to ensure there is at least one choke-safe certified employee on site at all times during the hours food is being served. **RE-INSPECTION** OBSERVED PIC'S CHOKE-SAFE CERTIFICATE. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment OBSERVATION: Observed ice machines with accumulation of what appears to be mold in the interior. PIC to fully empty ice machine and clean and sanitize at a frequency specified by the manufacturer or as frequently needed to preclude accumulation of soil or mold. **RE-INSPECTION** OBSERVED INTERIOR OF ICE MACHINE WITH ACCUMULATION OF WHAT APPEARS TO BE SOIL. PIC TO CLEAN AND SANITIZE. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Verified 11/18/24 OBSERVATION: Due to the number and nature of the violations, it appears the persons in charge are not performing their duties. **RE-INSPECTION** IT APPEARS THE PERSON IN CHARGE IS PERFORMING THEIR DUTIES. 2-103.11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- Person-In-Charge-Duties Discussion Hood sticker dates 10/13/2024, in compliance. In Compliance Observed egg drop soup in buffet area at 139°F; dumplings in buffet table at 142°F; pork ribs in drawer warmer on chef's line at 150°F; white rice in warming pot at 152°F; cooked chicken in top rail of right in line refrigerator at 38°F; egg rolls in "True" two door refrigerator at 39°F; cooked noodles in small walk in refrigerator at 40°F; dumplings in large walk in refrigerator at 41°F. 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.