HomeMy WebLinkAboutMiscellaneous - 733 TURNPIKE STREET 4/30/2018 (8)i
Food Service Solutions
---S-erv�Foo3/5er-vsa-ie Al o17HACCP-Plans7fnspecfio—n-s7EmployeeTraining 18 Shipley Circle Westford, MA 01886
Phone/Fax (978) 692-1096
ShunJu
733 Turnpike St. N. Andover
03/27/2014
/;;- 012014
TOwra OF X.R H A,%Z C)VER
HEALTH DEPAR', ".TNT
The following pages provide important information and require immediate attention.
Critical Violations
Cridical violations are indicated with the letter "C". These violations may be directly related.
to food borne illness
Critical violations are to be corrected immediately.
Non Critical Violations
Non critical violations are indicated with the letters "NC". These violations are to be
corrected within 7 days.
* When making corrections identify the source of the violation. Correct the violation at
its source. Follow up corrections with employyee training and follow-up supervision.
* Use a calibrated food thermometer to monitor the temperature of food through out all
steps within the Flow of Food in your organization.
* Its the responsibility of the Person In Charge to monitor food temperatures and take
corrective action when necessary.
Each food establishment should have copies of the codes followed in Massachusetts.
* 1999 Federal Food Code
* 105CMR 590.000
* Local Regulations
Information in obtaining the above codes can be found at www.mass.gov/foodprotection
program or by contacting the State House book store at 617-727-2834.
Total Criticals: 12
Prepared by: PIC:
Page 1 of 4 Pages
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Food Service Solutions
—Tervsa ee FoodlServsa e c�AI o�WCCP-PFa—n s/rti`specfio—n s7E_mptoye675i-ing 18 Shipley Circle Westford, MA 01886
Phone/Fax (978) 692-1096
ShunJu j
733 Turnpike St. N. Andover
I� 03/27/2014
L�
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12014
I I��ti�3wGi'..l..ti\I('IAA.._.�•v�:ll
R hEA:.rP i 49EPF F" v4T
The following pages provide important information and require immediate attention.
Critical Violations
Cridical violations are indicated with the letter "C". These violations may be directly related.
to food borne illness
Critical violations are to be corrected immediately.
Non Critical Violations
Non critical violations are indicated with -the letters "NC". These violations are to be
corrected within 7 days.
* When making corrections identify the source of the violation. Correct the violation at
its source. Follow up corrections with employyee training and follow-up supervision.
* Use a calibrated food thermometer to monitor the temperature of food through out all
steps within the Flow of Food in your organization.
* Its the responsibility of the Person In Charge to monitor food temperatures and take
corrective action when necessary.
Each food establishment should have copies of the codes followed in Massachusetts.
* 1999 Federal Food Code
* 105CMR 590.000
* Local Regulations
Information in obtaining the above codes can be found at www.mass.gov/foodprotection
program or by contacting the State House book store at 617-727-2834.
Total Criticals: 12
Prepared by: PIC:
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Grant, Michele,
From:
maureen.lee@foodservicesolution.com
Sent:
Wednesday, March 26, 2014 8:58 AM
To:
Sawyer, Susan
Cc:
Grant, Michele
Subject:
Shunju Fine Chinese Restaurnat
Attachments:
Safe Handling Training 3-20-14.doc
Susan,
Food Safety training was completed on Mach 20, 2014. Documentation attached.
A copy's, including training materials and signage, have been provided to the establishment.
The written assessment will be completed and sent to you today. In addition weekly audits will begin this
week.
Jin and I will be on vacation next week. We will resume weekly audits the week of April 6th.
Should you have any questions I can be reached at 978.621.2616.
Thank you, Maureen
Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records. For more
information please refer to: http://www.sec.state.ma.us/pre/preidx.htm.
Please consider the environment before printing this email.
Safe Food Training
The following information was presented to staff at Shunju Fine Chinese and Japanese
Cuisine located at 733 Turnpike Street, North Andover, MA.
Date: March 20, 2014
Time: 2PM — 5PM
Attendance:
Yong Yan Chen (Jason) Owner/Manager
He Subee
Fry Cook
Shi Shuo Hai
Cook
Dorjee Dawa
Kitchen Staff
Zhon Xue Xiang
Cook
Information presented in Chinese. Signage and Training Materials provided in
Chinese and English
✓ Safe Food Handling Practices - Food Safety for Food Workers
✓ Employee Reporting of Illnesses
✓ How to wash hands
✓ Cooking, Cooling, Reheating and Hot/Cold Holding
Flow of Food / Standards
Purchasing
• Purchase from approved suppliers / especially fish and shellfish.
• Escolar is not White Tuna. If escolar is purchased it is to be listed on the menu as escolar.
• Corrective Action — reject food when not purchased form an approved supplier.
Receiving
• Receive cold food 41F or below -except shelled eggs, shellfish and crustaceans —they maybe
45F maximum.
• Fish used for sashimi / Salmon and snapper are to be free of parasites and in accordance with the
Parasite Destruction criteria (farm raised) provided by your supplier and approved by the N.
Andover Health Department.
Salmon and snapper received without parasite destruction (wild) is to be fully cooked.
• Packaging in good condition.
• Corrective Action — reject food above 41F and in packaging that has been compromised, food
past best if used by/expiration date.
Storing
• All food stored 6 inches off the floor (all equipment also 6 inches off the floor). This includes the
walk-in refrigeration and freezer units. Please note: inverted milk crates, bread racks and soda
racks are not acceptable to raise food off the floor. Commercial grade shelving and/or dunnage
racks are to be used.
• Prepared PHF's may be kept at 41F or below for 7 days.
• Shellstock tags must stay on product while in storage; once the entire lot is used, save tag for 90
days from date of purchase. Recommend using a file box to maintain tags in chronological order.
• Food may not be stored in opened cans. Once a can is opened transfer the remaining food into a
food grade container and discard the can.
• Food or packages of food may not be stored in re -used boxes to prevent possible cross
contamination. Boxes are to be discarded; they may not be kept in the establishment and reused
for any reason.
Preparation
• Food preparation sink is limited to washing produce, cooling foods in ice bath, meat preparation.
The food preparation sink is to be cleaned and sanitized between each food item to prevent
possible cross contamination.
• Ready to eat foods may not be handled with bare hands.
• Cook and cool ingredients the day before — such as rice for fried rice. Use thermometer to
monitor.
• Don't cross contaminate
Trash is "dirty" food is "clean". Don't use trash cans as counter space for food
preparation.
Don't Stack pans on top of each other in the in-line refrigeration units or
any other refrigeration.
• 3 bay sinks can be used of food preparation only when not needed for washing and
sanitizing equipment. ***Sinks must be washed, rinsed and sanitized before using for
food preparation.
• ****Never use a hand sink or mop sink for food or for food contact equipment.
• Sanitizing solution in labeled buckets are to be in all prep areas. Clean wet cloths are to
remain in sanitization solution. Use to wipe counters and have a bucket available for
knives and cutting boards.
• Do not re -use cans or boxes to store food in. This includes all cans in all locations and chicken
and meat delivery boxes.
• Prep in batches. Small quantities in short time. Plan prep work at a time when interruptions and
minimized. When interrupted place the product back into the walk-in to prevent time temperature
abuse.
• Sushi rice and related procedures are to be completed daily in accordance with the HACCP plan
for acidified rice approved by the North Andover Health Department.
Cooking
• Review all cooking temperatures. Chinese establishment — cook all menu items to 165F minimum.
Use a calibrated probe style food thermometer to monitor all cooking temperatures.
Cooling
• Cool from 140F to 70F within 2 hours — than — from 70F to 41F within 4 hours.
• Methods/ ice bath for soups, and like foods. Reduced volume for all others. Spread onto sheet
pans, single layer, cut into pieces for foods such as general's chicken, rice and eggrolls.
• Corrective Action (1) if not cooled to 70F within 2 hours reheat to 165F /15 seconds within 2
hours. (2) if not cooled to 41F within 4 hours than discard.
• Dedicate an area in refrigeration unit for cooling of foods.
Reheating
• Reheat to 165F /15 seconds within 2 hours.
• Reheat on cooking equipment — not in a steam table.
• Corrective Action — food not reheated to 165F/15 seconds within two hours is to be discarded.
Holding
• Cold holding 41F or below Hot holding 140F or above.
• Corrective Action — Food above 41 F for 2 or more hours is to be discarded. Food below 140F for
4 or more hours is to be discarded.
Serving
• In use serving utensils may not be stored in water, such as the rice paddle. Suggest using crock
pot/ water at 140F or above.
• Ready to eat foods may not be handles with bare hands. This includes plating food and garnishes.
• Corrective Action — food handled with bare hands is to be discarded.
M
Food Service Solutions
e� nrsaTe FooO-6rvsa a co o ans nspecti5m--p o ey a raining 18 Shipley Circle Westford, MA 01886
Phone/Fax (978) 692-1096
'1
ShunJu
733 Turnpike St. N. Andover
03/27/2014
The following pages provide important information and require immediate attention.
Critical Violations
Cridical violations are indicated with the letter "C". These violations may be directly related.
to food borne illness
Critical violations are to be corrected immediately.
Non Critical Violations
Non critical violations are indicated with -the letters "NC". These violations are to be
corrected within 7 days.
* When making corrections identify the source of the violation. Correct the violation at
its source. Follow up corrections with employyee training and follow-up supervision.
* Use a calibrated food thermometer to monitor the temperature of food through out all
steps within the Flow of Food in your organization.
* Its the responsibility of the Person In Charge to monitor food temperatures and take
corrective action when necessary.
Each food establishment should have copies of the codes followed in Massachusetts.
* 1999 Federal Food Code
* 105CMR 590.000
* Local Regulations
Information in obtaining the above codes can be found at www.mass.gov/foodprotection
program or by contacting the State House book store at 617-727-2834.
Total Criticals: 12
Prepared by: PIC: Page 1 of 4 Pages
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Standard Corrective Monitor Consultant Verification
Cleaning
10 clean and i Provide cl( observation
contact surfaces in clean
condition. Develop, t observation
walls, floor cleaning schedule. Train staff on correct methods.
Declutter i observation
11 cleaning, s Develop, t observation
maintainin cleaning schedule. Train staff on correct methods.
Equipment
& Facilities
12 Provide se Purchase s Observation/Checklist
in all hot and cold holding units.
13 Hand sink, Contact lic Observation
operating condition
14 Storage an Replace bL Observation
Provide ad install lighting. Licensed electrician required.
Food
Handling
15 Use food @ Purchase P observation
contact wi Identify and eliminate cut containers, reused boxes
and egg crates.
16 In use foo( Provide m, Observation
(rice paddl on clean dry sanitized surface.
method.
17 Kitchen, st Purchase c Observation
refrigeratii milk crates and similar surfaces.
6" off the i Adjust inventory levels.
grade dunnage racks.
18 Establishrr Develop, t Documented training.
compliano and closing checklist specific to the operation.
PIC to corr 30 day records
,, ttq_y _
�V��tl.lC 16'6NO\
1.O• v
'Qq COMIC IWKM `y
��SSACHUS���y
PUBLIC HEALTH DEPARTMENT
Community Development Division
March 13, 2014
Shunju Fine Chinese
733 Turnpike Street
Jason Chen
North Andover, MA 01845
Re: Administrative Hearing — Shunju Fine Chinese
Dear Mr. Chen,
bp- �
Aaw,L✓1,I"pl,
This letter serves as official documentation to the Administrative Hearing conducted on
Thursday, March 13, 2014. This meeting was attended by you, Hector Yu, Ms. Michele Grant,
and myself. The meeting was held in response to conditions noted in your restaurant during
routine inspections.
The Administrative Hearing process is an informal meeting where we sit down and discuss the
problems identified during an inspection, and work together to come up with a solution to them.
The hearing is held when conditions are such that the health and safety of the public are
endangered, or when violations are of a repetitive nature; this hearing is the result of both
reasons. This hearing is the last stop before future violations are brought directly to the Board of
Health.
Items noted below are from the past 3 years and focus on critical and repeat violations.
1. General cleanliness and condition of structural elements.
a. Full scrub down has been needed on more than one occasion
b. Dirty walls, dirty floors, food build-up on equipment
c. Grease buildup under and around Wok area
d. Non use of hand sinks by employees
e. Misuse of all sinks; prep, hand and three bay
f. Broken hand sink — Unusable
g. Hand Sinks not properly stocked with paper towels and soap
h. No cleaning schedules. Cleaning schedules were to be implemented in 2013
The review also identified conditions and concerns of health and safety.
1. Knowledge of Food Safety basics are not demonstrated by staff.
1600 Osgood Street, North Andover, Massachusetts 01845
Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com
2. No Sanitizing being achieved on any level
3. Dirty rags on counters
4. Bare hand contact with RTE foods after touching contaminants
5. Personal food items improperly stored; iced coffee in refrigerator, beer in ice.
6. Filthy cutting boards
7. Cross contamination
a. Ice scoops
b. Bottles stored in RTE ice
During our discussion, you agreed with the Health Department that:
1. Immediate and total scrub down
2. Immediate and Total scrub down
3. Within 48 hours a Food Safety Consultant will be contacted to provide consulting
services and education
4. Within 14 days consultant:
a. must perform initial assessment of establishment
b. must determine gaps in training, equipment needs and premises condition.
c. must determine a plan of action to fully comply with the Food Code
d. determine a training plan, including oversight of the employees post training.
(Details of hours needed to be recommended by consultant)
e. submit plan of action for Health Department review
f. consultant must visit the following at least once a week for the first 2 months
5. Within 30 days consultant must visit the establishment at conduct training and
implement plan
6. Consultant must submit a summary finding in writing to the Health Department
following each visit. As a part of the above plan; Daily, Weekly, Monthly cleaning
schedules must be instituted. It is requested that at minimum all records be kept for 30
days on site. If necessary, consultant must apply all documentation in English as well
as Chinese.
7. The consultant must determine if future intervention is needed to verify
implementation of plan and submit recommendation to the Health Department.
Thank you for your effort and cooperation. Your establishment will continue to be monitored
and inspected twice annually in compliance with the MA Food Code. The Health Department
appreciates your recommitment to the Town of North Andover and to the great responsibility of
serving safe food to the public.
Sincer y,
S san Sa er, HS/RS
Cc: Dr. Thomas Trowbridge, Board of Health Chairman
1600 Osgood Street, North Andover, Massachusetts 01845
Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com
Food Consultants List
Lisa Berger, MPH
PO Box 180446
Boston, MA 02118
Tel: 617-445-1647
Fax: 617-859-2943
lisamberger@yahoo.com
Instructional Languages: English
Maureen Lee
18 Shipley Circle
Westford, MA 01886
Tel: 978-621-2616
Fax: 978-692-1096
foodservicesolutions@yahoo.com
Instructional Languages: English, Chinese
Pamela Ross -Kung, MS, RS
73 South Ave.
Revere, MA 02151
Tel: 781-706-0999
Fax: 781-485-0301
prosskung@rkm.us
Instructional Languages: English, Chinese
Cindy Alemian Rice, RS, MSPH, CEHT
70 Christina Dr.
Braintree, MA 02184
Tel: 781-356-1467
Fax: 781-356-3960
cindy@easternmassfoodsafety.com
Instructional Languages: English
John Morrell, Ph.D, RS, CHO
PO Box 268
Marshfield, MA 02050-0268
Tel: 781-837-1395
Fax: 781-837-4820
Instructional Languages: English
The North Andover Health Department does not recommend or endorse any particular Food
Consultant or Trainer.
For additional Food Consultants and Trainers, please review the following website:
httn://www.mass.gov/Eeohhs2/docs/dnh/environmental/foodsafet_v/food safety exams trainers.pd
As of March 3, 2014
A
03/14/2014 11:55 9787940342
SO=IONS
�MAOrr 111ACC'P Pr.o. t Inepf"iana / k:mpttyae Training
Shunju 1`ine Chinese
Mr. Jason Chen
733 'Turnpike Street
North Andover. MA. 01845
Dear Mr, Chen.
THE LPS STORE
11 JMptey cirric, wa twd, M.t. 019Ad
97&6_ J :ku
March 13, 2014
'1'hsnk you for your interest in Food Service Solutions as a provider of Food Safety Training and
in�Pections, listed below you will find the information requested, in accordance with the letter dated
March 13, 2014 from the North Andover 1-lealth Department. Please don't hesitate to contact me with any
yucstions you may have.
Assessment
A review of pact hoard of health inspections will be completed. Reviewing the past reports will provide
informadon relating to the food handling practices of employees. An or, site asessmnet will be completed
within 7 days from the date of this agreement.
A written assessment and plan of action will be provided to the North Andover Health Department and
your organization.
The assessment will identify;
Identify training gaps, equipment needs and facility conditions.
r)cvclop a plan ofaction to fully comply with 1 o5CMR 590.00 State Sanitary Code and the 1999
Federal food Code.
Develop a training plan including the oversight Of employees post training.
t~rxid Safety Training and Materials
All materials will be provided in English and Chinese, unless otherwise requested.
'training will be presented in English and Mandarin.
Training will include personal hygiene, cross contamination preventative measures, time tempereture
reOuirements and sanitation and issues specific to the establishment such as labeling.
'training will include explanation; demonstration and having employee's demonstrate information hack.
Providing a "hands on" approach to training has proven to be most e5wive. During the demonstration
component of training is where employees feel comfortable to ask questions.
?raining will be scheduled at the convenience of the establishment at a time all employees can be
available. Please note all employees must attend the entire training program.
PAGE 01
03/14/2014 11:55 9787940342 THE UPS STORE
PAGE 02
Audit
Unannounced audits are an excellent tool to evaluate the employee's ability to put the informatitm they
have learned into practice. In addition, as a follow-up to training it provides the oppo, unity reinforce
approved practices.
All audits are documented with the observation, the code statement and the code numerical reference.
As required by the North Andover health Department weekly audits will ne completed during the first two
months (R weeks).
Audit reports will be provided to the North Andover Health Department within 24 hours and a copy
provided to the Person in Charge.
Cleaning Schedules/Procedures
Daily, weekly and monthly cleaning schedules will be developed and implemented. Schedules will be
written in Einglish and Chinese.
I'rovicedures will he developed and written as an outcome of the assessment and weekly audit.
As required in the by the North Andover Health Dcpartrncnt, should staff not be able to demonstrate
knowledge learned during the training session and weekly audits additional audits or training sessions may
he recommended.
in addition, please be aware it Is the responsibility of Food Service Solutions staff to report any condition
considered to be an imminent health risk to the North Andover Health Department immediately. This
includes refrigeration that is not maintaining temperature.
For my files to be complete, your signature is required as acceptance of these terms and conditions.
03/14/2014 11;55 9787940342
'Perms as statcd agreed to:
Name:
THE UPS STORE
Maureen l..ee
Foo Smice Solutlgns
Date;
,, ' �
PAGE 04