HomeMy WebLinkAboutBollywood Food Inspection Report - Inspection - 350 WINTHROP AVENUE 1/6/2025 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: Bollywood Grill@ Inspection Date:01/06/2025 Number of P and PF Violations O
Address: 350 Winthrop Ave Time In/Out: 02:40 pm /03:07 pm (Items 1 though 29):
Phone: 978-689-7800 Permit No.: 81163 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29):
Owner: Malkiat Gill Type of Operation: Food Service
Person-in-charge: Kuldip Manjat Type of Inspection: Re-Inspection Previous Inspection Date: 12/16/2024
Inspector: T.Adell Date of Re-Inspection:
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
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 In
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 CMR590.015(B).
Inspector: � Person In Charge:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Bollywood Grill@ Date: 01/06/2025 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, 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 In
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 Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Bollywood Grill@ Date: 01/06/2025 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed current food permit posted in compliance, but permit
number appears to be illegible, inspector unable to verify.
**RE-INSPECTION** OBSERVED PERMIT NUMBER LEGIBLE ON CURRENT FOOD PERMIT.
Discussion Observed hand sink adjacent to dish machine with posted
signage worn off. Discussed with PIC to supply new handwashing signage.
**RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH LEGIBLE SIGNAGE.
Verified 01/06/25 OBSERVATION: Observed employee pause making samosas to run dish machine
and grab sanitizer test strips, then resume preparing samosas with same
single-use gloves. PIC to ensure single-use gloves are used for only one
task and used for no other purpose, and discarded when damaged or soiled,
or when interruptions occur in the operation. PIC to re-train staff.
**RE-INSPECTION** NO EMPLOYEES OBSERVED PREPARING FOOD AND USING
SINGLE-USE GLOVES. PIC EXPLAINED WHERE A CHANGE OF GLOVES IS REQUIRED AND
STATES RE-TRAINING STAFF.
3-304 .15-P REGULATION: Item 15 Food separated and protected -- Gloves, Use Limitation
Verified 01/06/25 OBSERVATION: Observed prepared foods in cabinets of in line refrigerators
and in walk in refrigerator without date marking that PIC identified as
held for over 24 hours. PIC to ensure 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. PIC to re-train staff.
**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 01/06/25 OBSERVATION: PIC unable to provide food thermometer during the inspection.
PIC to supply and ensure a food thermometer is readily accessible for
monitoring internal temperatures of food.
4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature
Measuring Devices
OBSERVATION: Observed working containers of spices and sauces 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 EASILY MISTAKABLE SAUCES AND SPICES IN WORKING
CONTAINERS REQUIRING LABELING. REVIEWED COMPLIANCE RESPONSIBILITIES WITH
PIC.
3-302 .12 REGULATION: Item 37 Food properly labeled : original container -- Food
Storage Containers Identified with Common Name of Food
Verified 01/06/25 OBSERVATION: Observed what appeared to be a few droppings that looked
consistent with mice on cardboard boxes in upstairs dry storage area. PIC
unable to provide most recent pest control reports. PIC to clean and
sanitize affected areas and discard contaminated cardboard. PIC to
continue to work with pest control company to prevent and eliminate
evidence of pest activity. PIC to ensure most recent copies of the pest
control reports are maintained on site for future inspections.
**RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED.
6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests
Free of
Bollywood Grill@ Date: 01/06/2025 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed rear door leading outdoors in poor repair with gaps
in bottom of door. Reviewed with PIC that gaps in door could be potential
entry point for pests. PIC to repair using approved methods and
materials .
**RE-INSPECTION** OBSERVED REAR DOOR LEADING OUTDOORS IN SAME STATE OF
REPAIR. 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 01/06/25 OBSERVATION: PIC unable to verify an employee on site that is trained in
choke-saving procedures. PIC to ensure there is at least one employee
that is trained in choke-saving procedures 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 10/l/2024, in compliance.
In Compliance Observed low temperature dish machine dispense sanitizer at
100 ppm via PIC's test strips. Observed kadai chicken in warmer at buffet
station at 158°F; rice in warming pot at 1660F; sliced tomatoes at buffet
station at 41°F; cooked chicken in cabinet of in line refrigerator across
from fryers at 370F; chicken curry in top rail of in line refrigerator
across from stove at 390F; rice pudding in glass display refrigerator at
390F; cooked mixed vegetables in walk in refrigerator at 37°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.