HomeMy WebLinkAboutBoston Chowda - Inspection - 109 MAIN STREET 7/14/2026 �`'•Town of North Andover
Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10
Boston Chowda - Stevies on Main Inspection Number Date Time In/Out Inspection Type Client Type Inspector
109 MAIN STREET CE04C 7/14/26 1:24 PM Routine Restaurant C.DeCosta
NORTH AN DOVER/ MA 01845 3:07 PM
Permit Number Risk Variance Estab.Type
Permit Holder: Same 57883 2 Restaurant
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IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow
Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties �/ 15.Food separated and protected
2. Certified Food Protection Manager �/ Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee reconditioned&unsafe foods
knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or a pre-approved
alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible �/ 25.Consumer advisory provided for raw/undercooked food
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used
destruction,
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. Utensils,Equipment and Vending IN OUT NA NO COS
control 47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding constructed, used
48. Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used strips
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
®Food properly labeled; container
51.Plumbing installed;proper backflow devices
Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60.105 CMR 590 violations/local regulations
Official Order for Correction:Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,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).
Priority Pf Core Risk Factor Repeat Risk Factor
LLL '1� !�l 1 1 2 2 0
C.DeCosta Steve Dixon-Expires
Certificate#: Follow Up Required: Y Follow Up Date:
FOOD SAFETY INSPECTION REPORT Page Number
2
Boston Chowda - Stevies on Main
109 MAIN STREET Inspection Number Date Time In/Out Inspector
NORTH ANDOVER, MA 01845 CE04C 7/14/26 1:24 PM C.DeCosta
Permit Holder: Same 3:07 PM
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Repeat Violations Highl.............................................................................................................................................................I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1ighted in Yellow
11,11
Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 4-601.11 (A) Equip, Food-Contact Surfaces - Prep -
Pf Observed build up of food debris on slicer. All food contact ,f
lyy
equipment should be clean to sight and touch. Code:Equipment
food-contact surfaces and utensils shall be clean to sight and
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touch.
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In accordance with Section 8-405.11 this violation must be corrected within 10 days
Time / Temperature Control for Safety
Cold Holding Temperature
22 ® - Kitchen -
f411i'/Allr /,/y ,,of
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Roast beef, turkey, corned beef had temps low 50 s. PIC to call
P r � y� p
HVAC company and will ice bath all food in the mean time.
Code:Except during preparation, cooking, or cooling, or when
time is used as the public health control as specified under section
p p
3-501.19 and except as specified underparagraph B and in
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i,r; Urilrhi; Ali
9 Jyf"lallld�jJrrr/ I
paragraph (C) of this section, TCS food shall be maintained at
41°F or less. Eggs that have not been treated to destroy all viable
Salmonellae shall be stored in refrigerated equipment that , o,
maintains an ambient air temperature of 45°F or less. ;l
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In accordance with Section 8-405.11 this violation must be corrected within 72 hours
North Andover Beard of Health: 120 Main Street, North Andover, MA o18457 - 4C
FOOD SAFETY INSPECTION REPORT Page Number
3
Boston Chowda - Stevies on Main
109 MAIN STREET Inspection Number Date Time In/Out Inspector
NORTH ANDOVER, MA 01845 CE04C 7/14/26 1:24 PM C.DeCosta
Permit Holder: Same 3:07 PM
iuM
Repeat Violations Highl.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1ighted in Yellow
11,11
Food Identification
Food properly labeled; original container
37 3-602.11 (B)(6) Food Labels - Kitchen -
C All pre-packaged food are required to have nutritional information
as well as allergen info.
Code:Food packaged in the food establishment shall have ;r
nutritional labeling as specified in 21 CFR 101 Food Labeling and
9 CFR 317 Subpart B Nutrition Labeling except as exempted in
the Federal Food, Drug, and Cosmetic Act nutrition labeling.
I III
�I II IIIII/�,;i'✓ u r i
In accordance with Section 8-405.11 this violation must be corrected within 90 days
Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-501.12 Cutting Surfaces - Kitchen -
C Cutting board has deep scores from knife use. Cutting board can
no longer be properly cleaned. Replace cutting board. Code:
Surfaces such as cutting blocks and boards that are subject to
scratching and scoring shall be resurfaced if they can no longer be
effectivelycleaned and sanitized, or discarded if the are not
y /
capable of being resurfaced.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
North Andover Beard of Health: 120 Main Street, North Andover, MA o18457 8- 4C
FOOD SAFETY INSPECTION REPORT Page Number
4
Boston Chowda - Stevies on Main
109 MAIN STREET Inspection Number Date Time In/Out Inspector
NORTH ANDOVER, MA 01845 CE04C 7/14/26 1:24 PM C.DeCosta
Permit Holder: Same 3:07 PM
iuM
Repeat Violations Highl.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1ighted in Yellow
11,11
Area Equipment Product Notes Temps
Walk-in Misc. Chicken 37.6 OF
Kitchen Chicken 200 OF
Prep Shrimp 35.3 OF
Front of House Misc. Beef stew 175 OF
Kitchen Roast beef 52 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
North Andover Board ofHealth: 120 Main Street, North Andover, MA o1 4. 7 - 4C