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HomeMy WebLinkAboutBoston Chowda Food Inspection Report - 2-11-2025 - Inspection - 109 MAIN STREET 2/11/2025 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: Boston Chowda Company Inspection Date:02/11/2025 Number of P and PF Violations Address: 109 Main Street Time In/Out: 03:45 pm /04:59 pm (Items 1 though 29): 3 Phone: 978-685-9610 Permit No.: 57883 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): II Owner: Kitchens of the Baystate Type of Operation: Food Service Person-in-charge: Tiffany Chasse Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 02/21/2025 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 In demonstrates knowledge, and 16 Food contact surface; cleaned Out cos 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 Out 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 r 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 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 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Boston Chowda Company Date: 02/11/2025 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, 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 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 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 Boston Chowda Company Date: 02/11/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Inspector unable to verify if food employees are trained on their responsibility to report focdborne illness symptoms and other medical diagnoses to the PIC. Reviewed compliance responsibilities with PIC. Provided PIC with employee illness agreement document during the inspection. 2-201 .11-Pf REGULATION: Item 03 Management, food employee and conditional employee -- PIC Responsibility, Conditional Employee Correct On Site OBSERVATION: Observed a few knives stored in the wall mounted rack with what appeared to be accumulation of food debris on the blades. PIC removed knives from storage to be cleaned and sanitized during the inspection. PIC to ensure knives are cleaned and sanitized prior to storage. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness cf FCS and Non-FCS Repeat COS OBSERVATION: Observed top rail of "Melt" in line refrigerator with elevated temperatures, corned beef at 47`F; roast beef at 45°F; pulled pork at 44°F; tuna salad at 46°F; sliced ham at 47°F; sauerkraut at 47°F. Upon reviewing cold holding requirements, PIC relocated foods to walk in refrigerator to rapidly cool. PIC to determine source of elevated temperatures and ensure TCS foods are maintained at 41°F or below in cold holding. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: PIC unable to verify an employee on site that is trained in choke-saving procedures. 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 Observed spare fryer baskets and soup ladles stored on shelving in mechanical room. Discussed with PIC to not store clean and sanitized equipment, utensils, laundered linens, and single-service and single-use articles in mechanical rooms, locker rooms, toilet rooms, garbage rooms, below sewer lines that are not shielded to intercept potential drips, under leaking water lines, or under open stairwells. Discussion Hood stickers indicate past due. PIC to correct immediately and contact the fire department for compliance responsibilities. 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. Boston Chowda Company Date: 02/11/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed QAC sanitizes in the three compartment sink measure 150 ppm approximately via inspector's test strips. Observed broccoli cheddar soup in soup well at point of sale at 159°F; mac and cheese pie in hot holding at point of sale at 140°F; mac and cheese pie in standing warmer at 1470F; sliced tomatoes in the top rail of the sandwich in line refrigerator at 38°F; Greek dressing in the cabinet of the "Melt" in line refrigerator at 41°F; corn chowder in the open face retail refrigerator at 39°F; scallops in the cabinet of the fryer refrigerator at 340F; shepherd's pie in the walk in refrigerator at 39°F.