Loading...
HomeMy WebLinkAboutLots of Eats Inspection Report - Inspection - 1211 OSGOOD STREET 12/10/2024 North Andover Health Department 120 Main Street, North Andover MA 01845 Food EstablishmentInspectionReport _ _ Tel. (978) 688 9540 Fax (978) 688 9542 Email: twolfenden@northandoverma.gov Name: Lots of Eats@ Inspection Date: 12/10/2024 Number of P and PF Violations Address: 1211 Osgood Street Time In/Out: 01:50 pm /02:16 pm (Items 1 though 29): 2 Phone: 978_682-8888 Permit No.: 58180 Number of Repeat P and PF Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 2 Owner: Apichat Chuenprapa Type of Operation: Food Service Person-in-charge: Sita Hong Type of Inspection: Re-inspection Previous Inspection Date: 11/20/2024 Inspector: T.Adell Date of Re-Inspection: 12/20/2024 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-I n-Charge present, In 15 Food separated and protected Out r demonstrates knowledge, and 16 Food contact surface; cleaned 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 Out r 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 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 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 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: S I l � Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Lots of Eats@ Date: 12/10/2024 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 Out 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original Out r 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 preparation,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 M 10 Leased Commercial Kitchen 46 Gloves used properly M 11 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: 12/10/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/10/24 OBSERVATION: Observed water pitcher stored in basin of hand sink in kitchen and sanitizer bucket stored in basin of hand sink behind bar. PIC removed items during the inspection. PIC to ensure hand sinks are maintained accessible at all times and are used for handwashing only. **RE-INSPECTION** OBSERVED ALL HAND SINKS MAINTAINED ACCESSIBLE. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Repeat OBSERVATION: Observed raw chicken and raw shrimp stored above ready to eat (RTE) foods in the cabinet of the in line refrigerator across from the fryers. Observed raw chicken stored above raw shrimp in the walk in refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. **RE-INSPECTION** OBSERVED RAW CHICKEN STORED ABOVE RTE FOODS IN THE INSIDE MULTIPLE REFRIGERATORS. REVIEWED COMPLIANCE RESPONSIBILITIES WITH PIC. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Verified 12/10/24 OBSERVATION: Observed ice machine 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 ICE MACHINE IN CLEAN CONDITION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Verified 12/10/24 OBSERVATION: Observed rehydrated noodles sitting in water at 59°F. Reviewed cold holding methods with PIC. PIC to rehydrate noodles in refrigeration or with ice water to ensure TCS foods are maintained at 41OF or below. PIC to re-train staff. **RE-INSPECTION** SOAKING NOODLES NOT OBSERVED DURING THE INSPECTION. PIC STATES THEY ARE NOW REHYDRATING NOODLES INSIDE THE WALK IN REFRIGERATOR. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed container of sticky rice at 40OF on the bottom at 51OF on the top in the top rail of the small in line refrigerator. Top portions of sticky rice observed above the fill line of the container. PIC to ensure TCS foods are not stored above the container's fill line, ensuring TCS foods are maintained at 41OF or below. PIC to re-train staff. **RE-INSPECTION** OBSERVED CONTAINERS OF STICKY RICE AT 45-49OF IN TOP REAR PORTION OF SMALL IN LINE REFRIGERATOR. REVIEWED COLD HOLDING REQUIREMENTS WITH PIC. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed thawed raw ROP (reduced oxygen packaged) salmon in top rail of in line refrigerator across from fryers bearing label indicating that the salmon is to be removed from its ROP prior to thawing. PIC to re-train staff on compliant thawing methods. **RE-INSPECTION** OBSERVED RAW THAWED ROP SALMON IN TOP RAIL OF IN LINE REFRIGERATOR ACROSS FROM FRYERS WITH LABEL STATING SALMON IS TO BE REMOVED FROM ITS ROP PRIOR TO THAWING. DISCUSSED COMPLIANT THAWING METHODS WITH PIC. PIC TO RE-TRAIN STAFF. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Thawing Frozen Foods Lots of Eats@ Date: 12/10/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/10/24 OBSERVATION: PIC unable to provide food thermometer during the inspection. PIC to provide and ensure food thermometers are readily accessible for monitoring internal temperatures of food. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices Repeat OBSERVATION: Observed multiple containers of sauces and spices without labels. 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. **RE-INSPECTION** OBSERVED TWO WORKING CONTAINERS HOLDING WHAT APPEARS TO BE FLOUR WITHOUT LABELS. PIC TO ENSURE ALL WORKING CONTAINERS HOLDING EASILY MISTAKABLE FOODS ARE LABELED WITH THE COMMON NAME OF THE FOOD. 3-302 .12 REGULATION: Item 37 Food properly labeled original container -- Bulk Containers, Food Labels Verified 12/10/24 OBSERVATION: Observed employee wearing bracelet on their wrist while preparing foods. Reviewed with PIC that the only compliant jewelry to be worn while preparing food is a plain banded ring. PIC to ensure employees do not wear jewelry on their arms or hands while preparing food. 2-303.11 REGULATION: Item 40 Personal cleanliness -- Jewelry Discussion Hood sticker dates 11/4/2024, in compliance. In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 166.2°F via PIC's dish plate thermometer. Observed purple rice in warming pot at 161°F; cooked chicken in top rail of in line refrigerator across from wok station at 40°F; raw shrimp in cabinet of in line refrigerator across from fryers at 39°F; cooked pork in low swinging refrigerator at 41°F; sticky rice properly stored in top rail of small in line refrigerator at 380F; fried chicken in walk in refrigerator at 39°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.