This feature on Northborough Patch lists the latest health inspections conducted by the town's Health Agent Jamie Terry. Inspections are conducted regularly, and are unannounced visits.
It is important to note that Terry has often stressed that it is very rare for an establishment to always receive a perfect inspection score.
Patch is able to obtain the inspection information only after it is shared with the Board of Health, after which we share the latest with our readers.
The hot water was too hot. That's what earned Special Teas' one critical violation during its inspection on Feb. 13. But otherwise, the tea and sandwich shop garnered positive marks, including appropriate labeling, bulk items well-dated, the barrels were closed and clean, and all lunch items were on ice.
Terry inspected Algonquin Regional High School on Feb. 13 as well, and noted three critical violations during the visit, including raw meat that was stored above ready-to-eat products (in this case, it was hamburgers above mozzarella cheese), sauce that was thawing at room temperature, and hand washing hot water that was inadequate. Otherwise, comments included the refrigeration at the right temperature, extremely clean ice machines, milk well dated, and employees wearing hats and gloves.
A grease trap overflowed into the ground if too much water filled a sink at St. Gobain/Sodexho during an inspection on Feb. 13. That earned St. Gobain one critical mark. But the home fries and eggs were at the correct temperature, everyone wore hats and hairnets, the sandwich bar was fresh and well stocked, and the cereal was dated appropriately.
Yoong Tong Thai received an inspection on Feb. 19, the first of what would be two inspections, as it got three critical marks during this visit. Rags were not kept in sanitizing solution, there was discharge from a slow draining sink, and sanitizer strength was too strong. Other violations included raw chicken that was not put in the refrigerator immediately after using. "Good" marks included refrigerators kept at the right temperature, available test strips, and a well-maintained sushi log.
On a return visit to Yoong Tong on April 2, the restaurant again had critical violations; this time, four. These included bulk food stored on top of a grease trap under the sink, a hand sink that was blocked and rice left out at room temperature. Terry also saw an employee scratch her nose, and then failed to wash her hands and change gloves after this. Other violations included a dirty floor under the bulk storage and undated food products in the walk-in. On a good note, employees all had hats on, the raw food was stored properly, the scoops were stored and cleaned properly, and the dish machine was working top-notch.
It takes several days to complete a full inspection of Wegmans. In February, Terry visited the supermarket twice. During the first day, on Feb. 20, she found three criticals: a blocked hand sink, inadequate sanitizer strength, and crab rangoon that was kept at the wrong temperature. Other noncritical violations included ovens that needed cleaning and a drain behind the pie oven that needed cleaning. However, overall the inspection earned many "good" marks, including meat stored at the correct temperature, the pizza bar at the right temperature, a well-kept olive bar and well dated meat and fish.
Day two, Feb. 25, brought a lone critical violation for Wegmans: an expired round of atlantic salmon. Otherwise, the inspection earned "good" marks for foods being kept at the proper temperatures, seafood well-dated and general cleanliness.
Three critical marks landed on the inspection of Mandarin Pan on Feb. 19. These included rags not kept in sanitizing solution, chicken that was being thawed at room temperature and raw food that was stored above cooked food. A "majority of the time this is done properly, but there was one error," wrote Terry on the report. "Good" and "great" comments included food that was separated properly, employees wore hairnets, the owner is "very knowledgeable about food handling" and covers over the crab rangoon. "Excellent food handling practices," wrote Terry.
Continuing with inspections on Feb. 19, Terry visited the Steakloft, which had two critical violations, which involved garlic and oil kept at the wrong temperature and rags not kept in sanitizing solution. Otherwise, it was a good inspection, with a roast at the right temperature and well-stored food.
Vings Pizza got two critical marks during an inspection on Feb. 19: the pizza was not kept at 140F or higher, and rags were not in sanitizing solution. Terry also noted that the freezer eeded repair and the slicer needed a cleaning. The dressings, however, were well dated, food items were stored properly, and the walk-in cooler maintained the correct temperature.
Finally, Freshway Pizza, also inspected on Feb. 19, received four critical violations during Terry's visit. The bleach solution the restaurant used was "inadequate," the hand sink was not accessible, pizza sat at 97 F and should be at 140 F or higher, and the dip well needed cleaning and sanitizing. "General cleanliness needs improvement," wrote Terry in the report. Freshway had installed new hoods, the chips were well dated and the walk-in cooler was maintained at the proper temperature.