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Miscellaneous - 757 TURNPIKE STREET 4/30/2018 (5)
1 .N3 COMMONWEALTH OF MASSACHUSETTS North Andover BOARD OF HEALTH Stop & Shop - Store #92 NAME 757 TURNPIKE STREET NUMBER BHP -2017-0278 FEE $60.00 DATE ISSUED March 01, 2017 ADDRESS IS HEREBY GRANTED A Dumpster Permit Dumpster PERMIT This permit is granted in conformity with the Statutes and ordinances relating thereto, and expires February 28, 2018 unless sooner suspended or revoked. RESTRICTIONS: Waste Management; 770.330.8706 as needed------------------------------------------------------------ BOARD OF ------------- HEALTH I' I ____________________________________________________________ _________________________________________________. BOARD OF HEALTH CHAIRMAN COMMONWEALTH OF MASSACHUSETTS North Andover BOARD OF HEALTH Stop & Shop - Store #92 NAME NUMBER BHP -2017-0277 FEE $530.00 DATE ISSUED March 01, 2017 757 TURNPIKE STREET ---------------------------------- ------ ------ ------ ------------------- ADDRESS s IS HEREBY GRANTED A Food Est. - Superstore Permit Food Establishment - Superstore PERMIT This permit is granted in conformity with the Statutes and ordinances relating thereto, and expires February 28, 2018 unless sooner suspended or revoked. RESTRICTIONS: Retail:45,531 square feet; 54 food employees ------------------------------------------------------------ BOARD OF ----------------- ----------------- ------------ HEALTH NOTES: Contact: Dom Mondi; store manager 978.683.9666 �.------- ------------- ' 3_ d -------- -- - --� -- n — HOURS ACTIVE: Sun. 7 a.m. - 9 p.m.; Mon. -Sat. - 6 a.m. - 10 -------- p.m. BOARD OF HEALTH CHAIRMAN ............ * ................................. * ......................................................... " ................................................ " .......... 757 TURNPIKE STREET Reference No: BHF-2002-000112 ................................... Permit No: BHP-2017-0278 Department: ................................... North Andover BOARD OF HEALTH ......................................................................................... Account No: 1001001.1.5.0510.00 Fee Type: .................................... Dumpster PERMIT Receipt No: REC-2017-001064 .................................... ......................................................................................... Paid By: Paid in Full On: Mon Jan 30,2017 The Stop & Shop Supermarket Company, LLC .................................... ......................................................................................... Check No: 0007486121 Received By: .................................... Toni Wolfenden ............... .......................................................................... DEPARTMENT'S COPY $60.00 Amount: ........................... L ............................................................................................................................... .................................... .............................. ......... ........� 757 TURNPIKE STREET Department: North Andover BOARD OF HEALTH .---.....----------------------------------------------------- Fee Type: Food Est. - Superstore .---------------------------------------------------------------------------------------- Paid By: The Stop & Shop Supermarket Company, LLC .------------------------------------------------------- Received By: Toni Wolfenden ......................................................................................... DEPARTMENT'S COPY L....................................................................................................... ........................................... ......................... , Reference No: BHF -2002-000112 ----------------------------------- Permit No: BHP -2017-0277 Account No: 2031207.1.5.0510.00 .................................... Receipt No: REC-2017-001063 .................................... ; Paid in Full On: Mon Jan 30,2017 ..................... ........ Check No: 0007486121 Amount: $530.00 -------------------------------------------------------------------- --------------------------- The Stop & Shop Supermarket Company LLC Compliance Department WIF:: Ahold USA Retail 1385 Hancock St,+w Quincy, Mass 021 j'7:,'(;r Date: OF ty�MIA All r , Dear Agency Representative, My name is Ashlye Brennan, I am the Licensing Manager for The Stop & Shop Supermarket Company LLC. The purpose of this letter is to submit a renewal (s) to your agency for our store location. We ask that all future communications regarding licensing/permitting for our store location(s) be addressed to my attention at the address below. Should you have any questions now or in the future, please feel free to contact me at 617-770- 8708 or ashlye.brennan(a,ahold.com. I appreciate your help with this transition. Sincerely, Ashlye Brennan Manager, Licensing The Stop & Shop Supermarket Company LLC 1385 Hancock St. Quincy, MA 02169 617-770-8708 617-689-4061 fax 617-770-6980 fax ashlye.brennan@ahold.com ED` of NORTH 4ti 0 SSACHUS� -YP- a/ � e Commonwealth of Massachusetts BOARD OF HEALTH North Andover 120 Main Street NORTH ANDOVER, MA 01845 DATE PRINTED 12/19/2016 ESTABLISHMENT NAME: Stop & Shop Supermarket Co. Stop & Shop - Store #92 1385 Hancock St. File Number: BHF -2002-000112 Attn: Ashlye Brennan, Licensing Manager QUINCY MA 02169 LOCATED AT: 757 TURNPIKE STREET ,Corninonwealth of Massachusetts OWNER: The Stop & Shop Supermarket Compan PHONE: (978) 689-6666 PERMIT TYPE FEE Dumpster Permit $60.00 RESTRICTIONS: Waste Management; 770.330.8706 as needed Food Est. - Superstore Permit $530.00 Hours Active: Sun. 7 a.m. - 9 p.m.; Mon. -Sat. - 6 a.m. - 10 p.m. Total Fees: $590.00 �pplication MUST be submitted with fee in order to be processed' �L - — Applications can be found at Www.northandoverma.gov i `c RFEIVED JAN `3 0 2017 TOWN OF NORTH ANDOVER TOWN OF N�RiH ANDOVER btu°asp , Community and Economic Development HEALTH DEPARTMENT 120 Main St. NORTH ANDOVER, MASSACHUSETTS 01845 Phone: 978.688.9540 Fax: 978.688.9543 E-mail: healthdeptoa_northandoverma.gov FOOD ESTABLISHMENT PERMIT APPLICATION (If new establishment, application mist be submitted at least 30 days before the planned opening date) FEE: Depends on tvpe of food establishment — Refer to Tour current permit or call the Health Department for fee amount 1. Establishment Name: S--hp+s'AaP 4q_ 0 a Date: /� l� 2. Establishment AddressSyZ7vr n��lzec5'� N4 �}vt oat92c/' 3. Establishment Mailing Address (if different)oc%5 f' (3) Jr ,-) cYl ry1.1 pa /(py etc -1 4. Establishment Telephone #: � 7 g _ (o P3 _ 7('66 5. Applicant Name & Title: rJ Vl I ee Ali r! 6. Applicant Address: J36 `i) c�r� /yl�j ©o2�Lo y 7. Applicant Telephone No.:^$):6g24-Hour Emergency No.: 8. Owner Name & Title (if different form applicant); S t��p�LU e/'C a, L -Z - C 9. Owner Address (if different from applicant): 14. Establishment Owned By: 7 An Association; 0 A Corporation; El An individual El A partnershipjQblher legal entity 11. If a corporation or partnership, give name, title, and home address of the officers or partner: Name Title Home Address 12. Person Directly Responsible for Daily Operations (Owner, Person to Charge, Supervisor, anager, . c. Name &Title:90 � No C� f le- /V* Address:j���u Telephone No.: 97S—�0 p2^' l `� Fax No.: 17Y—kS3 3l qD E-mail- Emergency - tel- CJ O 101rJ /1 J�D1i'o O6�fa!, Emergency Telephone No.: �� _$ %3 s-3 �3 h O l� . C 0 13. District or Regional Supervisor (if applicable) Name & Title: C,F) Address: Telephone No.:9-7-8�-23-D ba Fax No.: 14. Water Source: 70iJ DEP Public Water Supply No.: (if applicable) 16. Days and Hours of Operation: -5,017- 771- gyp Page t of 3 '01k /�_ c'k it N4- 019atf E-mail: _V1119- 15. Sewage Disposal: 17. No. of Food Employees NAME OF ESTABLISHMENT: 18. Name of Person in Charge – Certified in Food Protection Management (required as of 101112001 in accordance. ivith 105 CMR 594.003 (A) please attach cape of cerdricate): p M e h ! G n h i, 'J/,. 19. Person Trained in Anti -Choking Procedures (if 25 seats or more: ❑Yes DNo) n f NAME: V 6 20. Location: (check one) .Nlermanent Structure ❑ Mobile 21. Length of Permit: (check one) kAnnual L Seasonal/Dates: 0 Temporary/Dates/The: 22. Establishment Type (check all that apply): ,�ErRetail`i✓r( , S31 square feet) ❑ Food Ser lice – (— seats) ❑ Food Service – Takeout ❑ Food Service – Institution ( Meals per day) ❑ Caterer ❑ Food Delivery ❑ Residential Kitchen for Retail Sale ❑ Residential Kitchen for Bed and Breakfast Home ❑ Residential Kitchen for Tied and Breakfast Establishments ❑ Frozen Dessert Manufacturer ❑ Other (Describe) 23. Food Operations (check all that apply) – DEFIN.ITIONS: ➢ PHF– potential hazardous food (time/temperature controls required); ➢ Non-PHFs – non -potentially hazardous food (no time/temperature controls required); ➢ RTE – ready -to -eat foods (Ex. -sandwiches, salads, muffins, which need no further processing CiK Sale of Commercially Pre -Packaged Non-PHF's ❑ PHF Cooked to Order ❑ Hot PHF Cooked and Cooled or Hot Held for More than a Single Meal Service A�_r Sale of Commercially Pre -Packaged PHFs ❑ Preparation of PHFs for Hot and Cold Holding for Single Meal Service ❑ PHF and RTE Foods Prepared for Highly Susceptible Population Facility -V' Delivery of Packaged PHFs ❑ Sale of Raw .Animal Foods Intended to be prepared by Consumer ❑ Vacuum Packaging/Cook Chill Af Reheating of Commercially Processed Foods for Service within 4 hours Or Customer Self -Service ❑ Use of Process Requiring a Variance And./Or HACCP Plan (including bare hand contact alternative, time as a public health control) ❑ Customer Self -Service of Non P14F and Non -Perishable Foods Only ❑ Ice Manufactured and Packaged for Retail Sale ❑ Offers Raw or Undercooked Food of Animal Origin W Preparation of Non-PHFs ❑ Juice Manufactured and Packaged for Retail Sale ❑ Prepares Food/Single Meals for Catered Events of Institutional Food Service er Offers RTE PHF in Bulk Quantities Af Retail Sale of Salvage, Out -of -Date or Reconditioned Food 0 Other (Describe): NAME OF ESTABLISHMENT: �I f �J�J �'f Y, f �a **IF YOU DO NOT RENEW BY FEBRUARY 28TEr, THE FEE WILL DOUBLE** J Please include copies of current Serve SafelAllergen Training/Choke Saver Certifications I, the undersigned, attest to the accuracy of the information provided in this application and I affirm that the food establishment operation will comply with 105 CM.R 590.000 and Article X of the State Sanitary Code, and all other applicable taw. I have been instructed by the Board of Health on how to obtain copies of t 1.05 CMR 590.000 and the Federal Food Code. 24. Signature of Applicant: Signature Name Pias:rant to MGL Ch. 62C, sec. 49A,1 cert under the penalties of peljany that I, to my best knowledge and belief, have filled all state tax returns and paid state taxes required under the law. 25. Signature of Individual or Corporate Name: C Signature Print Naine Page 3 of 3 "0 Tie Sfc R &Shap S€ permarket Company LLC Officers and managers TITLE Name Division President,. Stop &.Shop New England Mark McGowan - J Division President, Stop & Shop NY Metro Donald Sussman Chief Real Estate Development Officer James J. Sylvia [S�eniorce President, Real Estate Timothy Mahoney Treasurer, Stop & Shop NY Metro Christopher Asmis Assistant Secretary Steven F, Rowell Assistant Secretary Gail Goolkasian Assistant Secretary Caroline Woodward - n� General Counsel and Secretary Thomas A. Hippler a IV] cal Idycl s ul I ne Lop 6� Shop Supermarket Company LLC have the following business address: Stop & Shop Supermarket Company 1385 Hancock Street Quincy, MA 02169 617-770-8708 Z /Z 06TEES98L6 NA" x`10 ft9,*WRY OP FOOD' SAPVrY P**PU8*I*NALZ9 .A� DOMENM A MONN q: A "AID SUCtUSFULLY SAVOMem) *rHz:ftisQdvftKMvWm Volt Titin FOOD SAP IETY MAKAGMR CONFERRNCZ FOR-PbOD PRMOMON STANDARDS Phown. Q - LmmmiHicit I Lymcm. CAE ISSUE MATZ FXBRUARY 17, 2014S Exptswio" '-bMVWk8lRUARY f 71,2021 see doqS pup doqS pqd ZT:ZT LT0Z-CT-uPf TOWN OF NORTH ANDOVER Community & Economic Development HEALTH DEPARTMENT .120 Main St. NORTH ANDOVER, MASSACHUSETTS 01845 Phone: 978.688.9540 Fax: 978.688.9542 E-mail: healthdept�nortliandovenna.eov APPLICATION FOR DUMPSTER PERMIT P URSUANT TO SECTION 31A AND 31 B OF CHAPTER III OF THE GENERAL LA lh'S, AND R ULES AND REGULATIONS OF THE NORTHANDOVER.BOARD OF HEALTH Application is hereby made for a permit to .maintain a dumpster(s) on property located at in accordance with the rules and regulations of the Board of Health. JAN "Al N11 j�W"R 6f NORTH AWOVER Applicant:1i•}o4 + ��IoO �vo e4 Orli i -Property Owner:-k_540f >&10 C Name of Contact: Dbm 6 f Owners Address: 138-5- ilifee ' Address: Z(7 -T rnaix _ TeIephone#: Dumpster Company: e Telephone#: Pick -Up Schedule: 1-7 n Owners Phone #: C, —96� Email address: On the back of this form, please sketch an outline of property, showing the proposed location of the dumpster(s). Give distance from dumpster to other buildings and lot lines or boundaries. Annual Dumpster Permit Fee: $60.00 per establishment Payable to: Town of North Andover. LATE FEE AFTER FEBRUARY 28' BE DOUBLED - $120.00 *Please note that all contact information and the associated fee is required upon application submittal. Page t of t DelleChiaie, Pamela From: mwong@cafuamanagement.com Sent: Wednesday, February 03, 2010 3:06 PM To: DelleChiaie, Pamela Subject: Re: Dumpster Application - 2010 It was also a pleasure meeting you. I will print out an application tonight. Thank you Melvin Sent from my Verizon Wireless BlackBerry From: "DelleChiaie, Pamela" <pdellech@townofnorthandover.com> Date: Wed, 3 Feb 2010 13:50:48 -0500 To: Melvin Wong<mwong@cafuamanagement.com> Subject: Dumpster Application - 2010 Hi Melvin, Nice to meet you yesterday. I received a check for the dumpster renewal back on December 23, 2009. Some submissions were set aside for missing information. As I am going through paperwork to update our database, I noticed that this check was held aside as it did not have an application submitted with it. Please go to our website: www.townofnorthandover.com — departments — Health Dept. — Permits/Applications — print out a dumpster application and fax it to me at my attention: 978.688.8476. Be sure to include the sketch of the location as well. Call with any questions at 978.688.9540. I will issue your permit as soon as I receive your application. Thank you. "We can never see the path of our life if we are too busy focusing on the pebbles under our feet. "--Anonymous Health Department Assistant TOWN OF NORTH ANDOVER Health Department 1600 Osgood Street Building 20; Suite 2-36 North Andover, MA 01845 978.688.9540 - Phone 978.688.8476 - Fax pdellechiaie@townofnorthandover.com - E-mail http://www.townofnorthandover.com/Pajzes/index - Website xl Nnrec- If copied to BOH Members - Reference Copy Only - no response requested at thus time PUBLIC HEALTH DEPARTMENT Community Development Division May 19, 2009 Jay Kim 2 Glen Road Ardsley, NY 10502 Re: Approval of HACCP to prepare and serve Sushi Dear Mr. Kim: The North Andover Health Department has received your request to prepare and serve Sushi at "Sushi by Jay" located within the Stop and Shop Market. The Hazard Analysis Critical Control Plan has been reviewed for compliance to the standards of the Food Code, section FC 8-201.14. The Health Department is approving the implementation of this plan and variance as provided for in FC 3-502.11. This office is also approving the application for a food permit, separate from the Stop and Shop permit. This permit must be renewed annually as it expires each December 31 st This office is appreciative of the attention to the inherent problem of language issues and the translation of the Sushi Plan should assist in compliance to the regulations. Please be sure that all Sushi Chefs, as well as supervisors, are well informed and trained in the terms set in the HACCP Plan. Future inspections will require full compliance to the approved plan. Thank you for your cooperation in maintaining the safety standards set by the board of health. n Sawye , S/RS� is Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnorthandover.com NORTH O 4.t% -IE O , e.. L 0 ti *y -%-W-rIAM-- � yy T n 4y T OB cac..MWKM ArIED 0' SSAC Hu55��y PUBLIC HEALTH DEPARTMENT Community Development Division May 19, 2009 Jay Kim 2 Glen Road Ardsley, NY 10502 Re: Approval of HACCP to prepare and serve Sushi Dear Mr. Kim: The North Andover Health Department has received your request to prepare and serve Sushi at "Sushi by Jay" located within the Stop and Shop Market. The Hazard Analysis Critical Control Plan has been reviewed for compliance to the standards of the Food Code, section FC 8-201.14. The Health Department is approving the implementation of this plan and variance as provided for in FC 3-502.11. This office is also approving the application for a food permit, separate from the Stop and Shop permit. This permit must be renewed annually as it expires each December 31 st This office is appreciative of the attention to the inherent problem of language issues and the translation of the Sushi Plan should assist in compliance to the regulations. Please be sure that all Sushi Chefs, as well as supervisors, are well informed and trained in the terms set in the HACCP Plan. Future inspections will require full compliance to the approved plan. Thank you for your cooperation in maintaining the safety standards set by the board of health. -z n Sawy. S/RS is Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnorthandover.com PUBLIC HEALTH DEPARTMENT (ommunity Development Division May 19, 2009 Jay Kim 2 Glen Road Ardsley, NY 10502 Re: Approval of HACCP to prepare and serve Sushi Dear Mr. Kim: The North Andover Health Department has received your request to prepare and serve Sushi at "Sushi by Jay" located within the Stop and Shop Market. The Hazard Analysis Critical Control Plan has been reviewed for compliance to the standards of the Food Code, section FC 8-201.14. The Health Department is approving the implementation of this plan and variance as provided for in FC 3-502.11. This office is also approving the application for a food permit, separate from the Stop and Shop permit. This permit must be renewed annually as it expires each December 31St This office is appreciative of the attention to the inherent problem of language issues and the translation of the Sushi Plan should assist in compliance to the regulations. Please be sure that all Sushi Chefs, as well as supervisors, are well informed and trained in the terms set in the HACCP Plan. Future inspections will require full compliance to the approved plan. Thank you for your cooperation in maintaining the safety standards set by the board of health. n Sawyex, S/R� is Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com NORT1l L � ti T C, eb T O ♦/_ �Q_ toc«�t«e wnc« , �• PUBLIC HEALTH DEPARTMENT fommunity Development Division May 19, 2009 Jay Kim 2 Glen Road Ardsley, NY 10502 Re: Approval of HACCP to prepare and serve Sushi Dear Mr. Kim: The North Andover Health Department has received your request to prepare and serve Sushi at "Sushi by Jay" located within the Stop and Shop Market. The Hazard Analysis Critical Control Plan has been reviewed for compliance to the standards of the Food Code, section FC 8-201.14. The Health Department is approving the implementation of this plan and variance as provided for in FC 3-502.11. This office is also approving the application for a food permit, separate from the Stop and Shop permit. This permit must be renewed annually as it expires each December 31 st This office is appreciative of the attention to the inherent problem of language issues and the translation of the Sushi Plan should assist in compliance to the regulations. Please be sure that all Sushi Chefs, as well as supervisors, are well informed and trained in the terms set in the HACCP Plan. Future inspections will require full compliance to the approved plan. Thank you for your cooperation in maintaining the safety standards set by the board of health. n Sawyer, (SIRS,� is Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com NORTH O�t 16g1'O O 10 PUBLIC HEALTH DEPARTMENT fommunity Development Division Hana Market/ Sushi by Jay/ Ellico Inc. North Andover, MA 01845 May 18, 2009 Re: Approval of HACCP to prepare and serve Sushi Dear Jay J. Kim, The North Andover Health Department has received your request to prepare and serve Sushi at "Sushi by Jay" located within the Stop and Shop Market. The Hazard Analysis Critical Control Plan has been reviewed for compliance to the standards of the Food Code, section FC 8-201.14. The Health Department is approving the implementation of this plan and variance as provided for in FC 3-502.11. This office is appreciative of the attention to the inherent problem of language issues and the translation of the Sushi Plan should assist in compliance to the regulations. Please be sure that all Sushi Chefs, as well as supervisors, are well informed and trained in the terms set in the HACCP Plan. Future inspections will require full compliance to the approved plan. Thank you for your cooperation in maintaining the safety standards set by the board of health. Sincerely, Susan Sawyer, REHS/RS Public Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Food issue update DelleChiaie, Pamela From: David Greenbaum [DGreenbaum@Salem.com] Sent: Monday, October 22, 2007 11:43 AM To: Sawyer, Susan; DelleChiaie, Pamela Cc: Grant, Michele Subject: RE: Food issue update Hi Susan, Page 1 of 3 The indication I got from the store manager at Stop & Shop was that this was a process that was in the store from the beginning. There was a mention of sushi preparation in one of Allen Gromkos reports. I am going back for re -inspection on Friday. I did discuss the complaint with the manager. He was a bit taken aback by the issue. He led me to believe that this was part of the Stop & Shop store but the preparation was being done by the company Sushi by Jay. I did not see there HACCP plan. Just an FYI the store was very clean and well maintained from what I saw. I have not gone to J & M yet. Let me know if there is any other information you need. Dave David J. Greenbaum, Sanitarian City of Salem Board of Health 120 Washington Street, 4th Floor Salem, MA 01970 Phone 978-741-1800 Fax 978-745-0434 From: Sawyer, Susan[mailto:ssawyer@townofnorthandover.com] Sent: Monday, October 22, 2007 10:33 AM To: DelleChiaie, Pamela Cc: Grant, Michele; David Greenbaum Subject: Food issue update In regard to Butcher Boy selling vacuum packed meat to J&M. (David did you do J& M yet?) I spoke with the state licensing. Butcher Boy filed for a permit to sell wholesale on Oct. 15th. I guess the word got around to him that he needed it. So at least he is on the right track. We should check back at some point. It may take a month or so they said. Other whole sale possibilities Nothing on record for DeFusco or Middlesex St. with state licensing. Of course I don't actually know if either of them is actually doing wholesale. Just "rumor". Michele or I will follow up. Also, the person who runs the sushi at Stop and Shop will be calling probably today. While I was away on vacation his calls were put into my voice mail and so were yours. So he did try to get in touch, but did not get to speak to Michele. I finally spoke with him last week, but he didn't have a lot of time to talk as he was getting on a 10/22/2007 Food issue update Page 2 of 3 plane. I checked the original file, there was no mention of sushi nor in any of the inspections was sushi preparation observed. The operation is run out of the fish section a couple of hours a day. The proprietor says they have been there since the opening. He says they are not a separate business, yet he has never met any BOH representatives in NA. They apparently take a cut in profits. I guess we will have to speak about that with the manager of Stop and Shop to see if that is true. Whether they need a separate permit or not should be determined. David, are you going back for a reinsp? Or we could simply call them. Did you discuss the complaint with the manager? Either way, I have told him they need to submit their HACCP Plan to our office immediately. He says there is one on site. David, did you see one? Michele or I will let you know of any other updates. Thanks Susan From: DelleChiaie, Pamela Sent: Monday, October 22, 2007 9:37 AM To: Sawyer, Susan Subject: Wholesale Licensing Hi Susan, Just a reminder from when we talked on Friday -- check into wholesale licensing for: . Butcher Boy . Defusco . Middlesex Street Perhaps we can get a list of licenses from the state of everyone who is licensed in North Andover. I don't want to duplicate efforts -- did you want me to call, or did you already leave a message? j&W R¢#a,-ds, Pa/R.00.0 D¢AZO40./iaie Health Department Assistant Town of North Andover 1600 Osgood Street Building 20, Suite 2-36 North Andover, MA o1845 2978.688.9540 - Phone A 978.688.8476 - Fax http://",w.townofhorthandover.com 10/22/2007 DelleChiaie, Pamela From: Sawyer, Susan Sent: Monday, October 22, 2007 10:33 AM To: DelleChiaie, Pamela Cc: Grant, Michele; David Greenbaum Subject: Food issue update In regard to Butcher Boy selling vacuum packed meat to J&M. (David did you do J& M yet?) I spoke with the state licensing. Butcher Boy filed for a permit to sell wholesale on Oct. 15th. I guess the word got around to him that he needed it. So at least he is on the right track. We should check back at some point. It may take a month or so they said. Other whole sale possibilities Nothing on record for DeFusco or Middlesex St. with state licensing. Of course I don't actually know if either of them is actually doing wholesale. Just "rumor". Michele or I will follow up. Also, the person who runs the sushi at Stop and Shop will be calling probably today. While I was away on vacation his calls were put into my voice mail and so were yours. So he did try to get in touch, but did not get to speak to Michele. I finally spoke with him last week, but he didn't have a lot of time to talk as he was getting on a plane. I checked the original file, there was no mention of sushi nor in any of the inspections was sushi preparation observed. The operation is run out of the fish section a couple of hours a day. The proprietor says they have been there since the opening. He says they are not a separate business, yet he has never met any BOH representatives in NA. They apparently take a cut in profits. I guess we will have to speak about that with the manager of Stop and Shop to see if that is true. Whether they need a separate permit or not should be determined. David, are you going back for a reinsp? Or we could simply call them. Did you discuss the complaint with the manager? Either way, I have told him they need to submit their HACCP Plan to our office immediately. He says there is one on site. David, did you see one? Michele or I will let you know of any other updates. Thanks Susan From: DelleChiaie, Pamela Sent: Monday, October 22, 2007 9:37 AM To: Sawyer, Susan Subject: Wholesale Licensing Hi Susan, Just a reminder from when we talked on Friday -- check into wholesale licensing for: • Butcher Boy • Defusco • Middlesex Street Perhaps we can get a list of licenses from the state of everyone who is licensed in North Andover. I don't want to duplicate efforts -- did you want me to call, or did you already leave a message? 88s1 Ragwvds, Aalwgea n00000r110110 Health Department Assistant Town of North Andover 1600 Osgood Street Building 20, Suite 2-36 North Andover, MA o1845 2978.688.9540 - Phone A 978.688.8476 - Fax http://www.townofnorthandover.com healthdept@townofnorthandover.com Page 1 of 1 DelleChiaie, Pamela From: Sawyer, Susan Sent: Monday, November 26, 2007 3:42 PM To: DelleChiaie, Pamela Subject: sushi by Jay Pleas don't let me forget to review the HACCP for this new application. The state was out there today and I need to let him know when they are approved. Save this name for me. Thanks Eric Hickey fax 617 983-6770 Phone 617 983-6774 Susan Sawyer, REHS/RS Public Health Director 978 688-9540 11/26/2007 ■ lCoinc. Jay J. Kim 914-438-2921 L ent f: 914-693-7659usa@aol.com 1 A 7", 04-761141 MAY 13 2009 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT Sushi by Jay/Ellico SUSHI HACCP PLAN I r T-1 rT- I * Location r jM ,,,: STOP & SHOP SUSHI HACCP PLAN PLAN ADMINISTRATION This plan is a living document that will be updated when personnel, ingredients, preparation, training or the HACCP plan are modified. Personnel training will be documented and kept on file as part of the plan. The plan will be available for review during operating hours and changes will be submitted to regulatory authorities on request. The plan administrator will be: Bruce Steinberg c/o Stop & Shop Supermarket Company PO Box 1942, Boston MA 02105. Telephone #617.770.8898 *Chef for Ellico (Sushi by Jay) will be utilizing Stop and Shop Company's HACCP Plan, approved by Stop and Shop Company and the Local Health Department RECEIVING Hazards • Parasites • Microbial growth • Contamination Preventive Measures • All seafood used for sushi will be purchased from sushi approved, certified suppliers. Record of certification of parasite destruction will be maintained at the sushi bar. • All seafood received at store will be checked for proper temperature. • All seafood received at store will be visually examined for signs of contamination. • List of seafood items to be sold will be on site. i Critical Limit • No seafood will be accepted if not from certified supplier and accompanied by proper paperwork. • No product will be accepted if internal temperature exceeds 38°F. • No product will be accepted if contamination is evident. Monitoring Procedure • Sushi Chef/designee will receive all seafood used in sushi operation and examine all paperwork before allowing product in building. • Sushi Chef/designee will use a sanitized, thermometer to record internal temperatures of incoming product. Thermometer will be calibrated weekly, in accordance with SOP instructions. • Sushi Chef/designee will visually observe all product on arrival for signs of contamination. • Sushi chef/designee will check receipts against approved list and only approved seafood will be accepted. Corrective Action • If product examined by Sushi Chef/designee does not have proper paperwork or is not from certified sushi supplier, that product will not be received or accepted into building. • If product examined by Sushi chef/designee shows any visible contamination, this product will be rejected and entry made in NUOCA Log. • If Sushi Chef/designee finds any seafood not on list of approved species, it will be rejected. Records • Receiving Log • NUOCA Log • Approved Species List 2 STORAGE Hazards Microbial growth Preventive Measures All sushi products will be stored in cooler at 38°F or lower and coded with day of receipt. Critical Limit If cooler temperature exceeds 38°F, sushi product will be moved to a cooler which will maintain a temperature of 38°F Monitoring Procedure • A properly calibrated thermometer will be placed inside cooler at warmest point. This thermometer will be viewed every 4 hours during operation by Sushi Chef/designee. Sushi Chef/designee will record temperature in Daily Temperature Log. Corrective Action If the temperature of cooler exceeds 38°F when taken by Sushi Chef/designee: • Any product exceeding a temperature of 38°F for less than 4 hours will be relocated to a cooler which can maintain a temperature of 38°F. • Any product over 4 hours at temperatures exceeding 411F will be destroyed. • Any action taken will be recorded in NUOCA Log Records • Daily Temperature Log • NUOCA Log PRIOR TO SUSHI PREPARATION Hazards Microbial growth P Contamination Preventive Measures All food contact surfaces and equipment properly washed, rinsed and sanitized before preparation will begin. Sushi chef will thoroughly wash hands and wear disposable gloves during all preparation of ready -to -eat foods. Bamboo mat will be properly covered and replaced every 4 hours or as necessary Monitoring Procedure Sushi Chef/designee is responsible for ensuring that all equipment is operating condition and that all surfaces are cleaned and sanitized before sushi production begins. Corrective Action • If Sushi Chef/designee is observed having an open sore or illness, that person will report the condition immediately to the Store Manager and a note will be made in the NUOCA Log. • If Sushi Chef/designee is observed by member of store management not observing operating procedures as outlined in this plan, they will ensure corrective action is taken and record in NUOCA Log. Records • NUOCA Log 4 i SUSHI PRE -PREPARATION SOPs All equipment and work surfaces must be cleaned and sanitized before production. Calibrate pH meter according to manufacturer's instructions and enter into Calibration Log. Calibration to be performed by production chef only. Assemble all ingredients and equipment. The work table must be cleaned every four hours and kept in a sanitary condition. Cutting boards and knives should be washed and sanitized a minimum of every four hours to avoid contamination. SUSHI PREPARATION Hazards • Microbial growth (Bacillus cereus) • Contamination Preventive Measures All rice used in sushi will be cooked on site by Sushi a chef/designee according to the attached recipe. Only ingredients from approved sources will be used. Supplier letter certifying parasite destruction will be available. P All product will be refrigerated or remain frozen prior to use. Frozen product will be slacked off under refrigeration. Control of microbial growth in rice can be assured by adding appropriate amount of vinegar to acidify the rice P Replace plastic wrap on sushi roller every 2 hours .5 Sushi Rice HACCP Pre -preparation 0 Rice is cooked in small batches for immediate use. All utensils must be cleaned and sanitized. a Assemble all ingredients according to recipe. Preparation: 0 Place drained rice in rice cooker. Cover and bring to a boil. Reduce heat to simmering. Continue to cook until rice is done. A Rice sits in unplugged rice cooker for 30 minutes before it is removed from pot. CRITICAL CONTROL POINT i Rice, now at 166° F, is mixed with pre -measured amount of vinegar. Run spatula through rice using left and right slicing motions to separate rice grains. The vinegar mixture reduces the pH of the rice less than 4.6. At pH of less than 4.6 pathogen growth is controlled. This is the Critical Limit. Critical Limit P I The pH of the rice mixture will not exceed 4.6. A log of test results for each batch must be maintained on site. Monitoring procedure I The pH of the mixture will be checked using a properly calibrated pH meter (or test strip as a backup only). Results will be entered in pH Log. 1 Corrective Action Should the pH exceed 4.6 the following steps must be taken: P Discard rice if NOT made within the hour. P If rice was made within the hour, add additional vinegar and re- test pH. P Enter results in pH and NUOCA log. P Verify the use of correct recipe and procedures. P Verify calibration and proper use of pH meter. Hold mixture in a plastic tub. Rice will be prepared daily. Sushi rice will not be stored, since the texture of rice is not acceptable after refrigeration. P Rice mixture is not considered potentially hazardous and may be held at the proper temperature for product assembly. P Finished sushi product is placed under refrigeration until it reaches 410 F or lower. P Packages are removed from cooler and placed in display case that is maintained at 410 F or lower All sushi produced on site will have a one day expiration code and disclosure if raw product is used. Critical Control Using a Calibrated thermometer, check temperature at the center of product. If temperatures are 41 degrees or less, packages may be remove from cooler and placed in display case that is maintained at 41 F or lower. Corrective Action If temperature is greater than 41 degrees, return to cooler. Repeat temperature check at appropriate interval All sushi produced on site will have a one day expiration code and disclosure if raw product is used. Records Time/Temperature Log pH Log NUOCA Log I Sushi Rice HACCP Flow Chart Pre - Production Preparation Critical Control Point - Acidification of Rice PH Test Critical Limit Less than 4.6 (See page 6) IM Add additional vinegar or discard per HACCP Return to step 4 Cool to "working" temperature in Shallow Plastic Container Calibrate pH meter & record All equipment clean & sanitized Assemble equipment & ingredients -Mix rice according to recipe -Cook as directed CCP Rice is acidified according to recipe rendering it non -potentially hazardous Controls outgrowth of B. Cereus Monitoring Step Enter results in Sushi Rice pH log Corrective Action Enter in NUOCA log Storage Rice will be prepared daily 8 Personal Hygiene 1. All sushi chefs must wear gloves when handling any food products. 2. Before putting on and changing gloves, all sushi chefs are required to thoroughly wash their hands, above the wrist to the elbow, using soap and hot water. 3. Sushi chefs must rub their hands together for 20 seconds, thoroughly cleaning their hands. 4. Hands should be washed every time the sushi chef returns to working at the cutting board, and prior to putting on new gloves. 5. Wash your hands every time you touch an unsanitary surface, including: a. After using the restroom — wash your hands first in the restroom, and then again in the hand sink provided at the sushi bar. b. Just before starting work. c. After eating, drinking, or smoking (to remove saliva from your hands). d. Touching your face, body, nose, mouth, ears, eyes or hair. e. Sneezing, coughing, or blowing your nose. 6. Handling garbage, dirty dishes, dirty tubs, trash cans or bins. 7. Touching drains, disposals, mops, or other unsanitary cleaning tools. 8. Immediately after handling raw foods. 9. Touching any other unsanitary surface which may contaminate your hands. If a sushi chef is ill or has an open sore, that person cannot work until the wound is healed or illness has passed. Sushi chefs will maintain good personal hygiene and clean clothing at all times. 0 N.U.O.C.A. Notification of Unusual Occurrences and Corrective Action Date and Description of Person Corrective Action Person in Time Problem Notified Charge 10 RECEIVING LOU Week of [ending]: Date Supplier Temp Supplier Temp Time Taken Initials Product exceeding 41 OF will not be accepted. RECEIVING LOG Week of Date Supplier Temp Supplier Temp Time Initials Taken I I SUSHI TEMPERATURE LOG Time of Day Seafood Cooler Display Case True Unit Date Cooler Temp Temp Temp Tem 12 SUSHI RICE RECIPES Stop & Shop sushi chefs are trained and supplied by various agencies depending upon location. Each uses a sole supplier for ingredients and has slightly varied recipe protocol. Vendor: Ellico Inc. (Sushi by Jay) Ingredients: • Rice 6 cups (16 oz) • Water 7 cups (16 oz) • Rice vinegar 1 cup (16 oz) 1-1 • , b I Rice Vinegar Specification PRODUCT: Ellico Sushi Seasoning ("JAEMIN") MARUKAN CODE NUMBER: 02080 INGREDIENTS: Sugar, Grain Vinegar, Salt, PACKAGE DESCRIPTION: Packaged in 5.28 gallon cube, gross weight of product = 59 lbs. PHYSICAL DESCRIPTION: Sushi-su is clear, transparent, and light yellow in color. The odor and flavor are characteristic of sushi vinegar. CHEMICAL PROPERTIES RANGES Acidity acetic acid % 3.1-3.2 Sugar % 29.0-33.0 Salt % 22.2-22.8 Approximate pH 2.26-2.28 tit pH values in vinegar are only given as a guideline and are not guaranteed a limit. SHELF LIFE: Unopened: 12 months (Discoloration or sedimentation may occur.) Opened: 2 months STORAGE CONDITIONS: Minimum temperature 41 OF (50C)* Maximum temperature 86°F (300C)* *keep in a cool, dark place 14 PH meter Calibration Calibration is necessary and should be done everyday that the tester is used. 1. Turn on the tester on by pressing the ON/OFF switch. 2. Dip % to 1" of the electrode into pH 4.0 buffer if your tests will be in acidic solution. 3. Press the CAL button to enter the Calibrate (CA) mode. A'CA' will flash on the display and then a pH value will flash repeatedly. 4. After at least 30 seconds (about 30 flashes) press HOLD/CON button to confirm the calibration. 5. This display will show 'CON' and switch back to a pH reading of the buffer. Rinse the electrode with de -ionized water or tap water. 6. The most common problem is failing to press the HOLD/CON button to enter the measuring mode but will not enter the calibration. 7. Another problem is failing to allow the tester to sample the pH buffer for at least 30 seconds prior to pressing the HOLD/CON button confirming the calibration. 8. The last common problem is a failure to re -hydrate the electrode after it has dried out and before attempting a calibration. 9. Discard the pH buffer solution after calibration. How to use the PH meter 1. Put one ounce of seasoned sushi rice into a small cup (about 5- oz size). 2. Pour one fluid ounce of distilled water into the cup. 3. Stir the mixture solution slowly. Carefully crush rice water mixture until well blended. 4. Remove cap from electrode assembly and press ON/OFF button to turn the tester on. 5. Dip the electrode '/Z to 1" into the test solution. Stir once and let the reading stabilize. 6. Note the pH or press HOLD/CON button to freeze the reading. Press HOLD/CON again to release the reading. 7. Press ON/OFF to turn off Tester. 8. Rinse the electrode with de -ionized or tap water after each measurement to extend its useful life. 9. Log results in pH log. 15 ON .. • W W O N 0 N M N V N O N U7 N .A N W N N N O — 0 — W — V — O — 0 % A -� W -► N� p Cfl OD V (71 (Jt A W N -► v 3 e� '0 CD o N I W 2 A ic (D A01 Q' �1 O O !11 U! co O a 0 a E O 3 'I� d CD 00 COD CD 0 O CD CD 4 ., • .9 C ° o ►+i �""� N �.+ � � �+ �•-�-+ �--• �•.-F--+ i•••+ �p 00 J O\ t!i � W N r-+ fir. G. � �(O�oO0�l�lA-4.WN --0 Cr Ol< p ()� ()� xbbbz� nC�N O�n CDS c O CSD ' �y a N O C o a O" O �... W p° 0 CSD O �. O .0 C p -0 -0 n CD o p Uq (A � a. ►�, Gam* c �'' O `s �� O O �+ �• 6'.O O cD �+ Q. dOq UQ ` S O UQO O n cn -tt o O �' O O N .b (D c p ... O°moo n a N�cycaoo�aaa.a�.cn�cow x�° r* z'o° ° oma' o�C°moo°° D ° a ��.o CD CL CL CD 0 p. n� � n oa CD CDcr ... c .. O UQ CM O ,� -+�'Ls .y (D o 0 O o �' O a CL (p y O cs rL O L UQ CD �n o - n PJ`o �. n UQ '_' NCD.t O Q UQ ¢•CD O O C n v a CL UQ O .. .... 0 CD CD 0 � �' ..•. ,y O•' v� CD CL O G. CD CD CD Iz. aQ- °� a.o°o CD 0 pe O A. O O v' C3 CD ° CCD o a Q• CD CD 0 to O CD UOQ �' c CD o fv O O �n n n K. O '< UQ ��0 "d n Q.� CD CL y o N 0 • cnu o UQ °aq C 0o o Q. W. CL (D o O a �. CD VI vQ CO 0 CD o CD C. CD o o UQ a r. J Table of Contents H �,, k PLAN ADMINISTRATIONz RECEIVING STORAGE f igTT- PREPARATION *-Zr SUSHI RICE HACCP HACCP FLOW CHART b *A*Nin, HACCP HACCP NL V- N PERSONAL HYGEINE -/[`)\,T I NUOCA NUOCA -L A RECEIVING LOGiE� Shipping/Receiving Temperature Log f V, �t & V Aft 6k Chef Locations -t , Satellite Locations W)A it A, PRE-SHIP/PRODUCT TEMPERATURE LOG L', V AJJ 1 a Aft i�A SUSHI RICE RECIPE USE OF pH meter *A*Www Annual HACCP Plan Review �fft HACCP ittj HFV)� RICE ACIDIFICATION & pH CALIBRATION LOG * W 0, & k f pH &'*ibik RECORD OF AMENDMENTS '(► i� TRAINING DOCUMENTATION STORE/VENDOR SPECIFIC INFORMATION Va A PRODUCT/INGREDIENT LABELS a /�� f'�`•r SUPPLIER CERTIFICATIONS fA-�R A if - 1 PLAN ADMINISTRATION ' # %91it t This plan is a living document that will be updated when personnel, ingredients, preparation, training or the HACCP plan are modified. Personnel training will be documented and kept on file as part of the plan. The plan will be available for review during operating hours and changes will be submitted to regulatory authorities on request. The plan will be reviewed annually. �z �� ►1� I I J, 4MA-05, NUM, *%W, fp V1__w1 HACCP %-f-t14A-T1'F�►'1IBJ �� � „ tr, jjf7��t' The plan administrator will be & Rii+tf f VA: Sushi By Jay/Lllico Jay Kim — President,�'. A' Phone *J& (914) 438-2921 Email Address MIM: J_aV (r tf► ii;iii * ELLICO INC. (SUSHI BY JAY) 1VV44 STOP & SHOP SUPERMARKET COMPANY n HACCP ittl, E_TJM STOP & SHOP COMPANY fn�t).r T ll inr]n,W- 2 DECEIVING Hazards &A; • Parasites -W t • Microbial growth r�tItt • Contamination Preventive Measures A P� 1A A .All seafood used for sushi will be purchased from sushi approved, certified suppliers. Record of certification of parasite destruction will be maintained at the sushi bar. • All seafood received at store will be checked for proper temperature. )W;qA AJ& A & M, *9R 9 44 & --_NP ftitW a 3L- • All seafood received at store will be visually examined for signs of contamination. • List of seafood items to be sold will be on site. Critical Limit )�W n &$q • No seafood will be accepted if not from certified supplier and accompanied by proper paperwork. • No product will be accepted if internal temperature exceeds 4IT. �pT PT9-iP),:p%AftjW A- 41OFI �RVj1 TSE x- • No product will be accepted if contamination is evident. 3 Monitoring Procedure""YNY/T • Sushi Chef/designee will receive all seafood used in sushi operation and examine all paperwork before allowing product in building. JX - Sushi Chef/designee will use a sanitized, thermometer to record internal temperatures of incoming product. Thermometer will be calibrated weekly, in accordance with SOP instructions. SOPS a {� Sushi Chef/designee will visually observe all products on arrival for signs of contamination. NA J100 9T/fN`if A44HAIW9JA 1WA;N �ft� M, AAE Sushi chef/designee will check receipts against approved list and only approved seafood will be accepted. zAL �o Corrective Action &HEIT42 If product examined by Sushi Chef/designee does not have proper paperwork or is not from certified sushi supplier, that product will not be received or accepted into building. &PZAA A. • If product examined by Sushi chef/designee shows any visible contamination, this product will be rejected and entry made in NUOCA Log. A NUOCA iEAM':' o If Sushi Chef/designee finds any seafood not on list of approved species, it will be rejected. IMPIR Records • Receiving Log &Aiz *ft • NUOCA Log NUOCA EA* • Approved Species List 2 STORAGEMV Hazards Microbial growth rl-Att I t Preventive Measures BQWM All sushi products will be stored in cooler at 41°F or lower and coded with day of receipt. PrT;h �4, A7�`A 14, JiAtT-rl- 41°F Al 41°F !:�-FWJ� WI, # 1HA& QM Critical Limit AV M WN If cooler temperature exceeds 41 °F, sushi product will be moved to a cooler which will maintain a temperature of 41°F. �NA{ CnAftkffil 41°fir A7j5--A 14,R& J[kT 41°F M���'�� Monitoring Procedure A properly calibrated thermometer will be placed inside cooler at warmest point. This thermometer will be viewed every 4 hours during operation by Sushi Chef/designee. Sushi Chef/designee will record temperature in Daily Temperature Log. tl * �Ri J W. 4- krO �'1 �f , -fir pJ Vq)�/Ta rA- � 4 ,] , „ --& A AM, aiz11* 4. Corrective Action &VT If the temperature of the cooler exceeds 41°F when taken by Sushi Chef/designee: Any product exceeding a temperature of 41°F for less than 4 hours will be relocated to a cooler which can maintain a temperature of 41°F. F f J'1nftP—M1 41017, JR- 4 ,,J,,R CVJ, Any product over 4 hours at temperatures exceeding 41°F will be destroyed. • Any action taken will be recorded in NUOCA Log. K1kW'JPrTIf rT NUOCA�k4r-P Records is • Daily Temperature Log 4HPMEAA • NUOCA Log NUOCA iz1* PRIOR TO SUSHI PREPARATION * n9M** Hazards fy',jj Microbial growth ®W t VAt Contamination 'f Preventive Measures AWIR • All food contact surfaces and equipment properly washed, rinsed and sanitized before preparation will begin. P��q 11 ft ttnAffpA*?�-:H�Ij—M**-fl,"T a 11Aft&i-I&. �+btfnM 440 Sushi chef will thoroughly wash hands and wear disposable gloves during all preparation of ready -to -eat foods. Bamboo mat will be properly covered and replaced every 4 hours or as Necessary. Monitoring Procedure M�f� Sushi Chef/designee is responsible for ensuring that all equipment is operating condition and that all surfaces are cleaned and sanitized before sushi production begins. AtM�k-M'12:Mr, M, f 0 M A M*n0 Corrective Action WEf7'J • If Sushi Chef/designee is observed having an open sore or illness, that person will report the condition immediately to the Store Manager and a note will be made in the NUOCA Log. NUOCA ;P, + 0 • If Sushi CheVdesignee is observed by member of store management not observing operating procedures as outlined in this plan, they will ensure corrective action is taken and record in NUOCA Log. 9, # EVE NUOCA ,�MrP Records i • NUOCA Log NUOCA iE�,R�K4 2 SUSHI PRE -PREPARATION SQPs *A 01 MMS- S®Ps All equipment (and work surfaces must bee cleaned - anpd�sanitized before pro-,ductiion. ,�,/, ,itt Ain, pJ o Calibrate pH meter according to manufacturer's instructions and enter into Calibration Log. Calibration to be performed by production chef only. & 49 F*nfRl-�*HA-1� W9 PH it, di �� )+TWji4#', MTiEA PH iEA�k 4� Assemble all ingredients and equipment. Mg 9k i�t *, M*M13. o The work table must be cleaned every four hours and kept in a sanitary condition. TJ,�a V 4 /JN�t9,AA91—(A#QT+, ����ATM A*' '�o Cutting boards and knives should be washed and sanitized a minimum of every four hours to avoid contamination. 7 SUSHI PREPARATION A * Hazards Microbial growth (Bacillus cereus) Contamination 'h7 Preventive Measures fjQ Phrhk • All rice used in sushi will be cooked on site by Sushi chef/designee . according to the attached recipe. • Only ingredients. from approved sources will be used. • Supplier letter certifying parasite destruction will be available. fit-��A*0AA�q1Aft-*,Y6Ap-c1-1�o • All product will be refrigerated or remain frozen prior to use. PfT�ftPTV`jl�-A its0►1�/,NAf94�±-�A� kN_4VxCN • Frozen product will be slacked off under refrigeration. *� �* p �0-/A4 t± k N'N1-97-AT41 • Control of microbial growth in rice can be assured by adding appropriate .amount of vinegar to acidify the rice `` rr {fir � gJP, 1*1W&M NUOh Aft� i Jul'` t 11 a • Replace plastic wrap on sushi roller every 2 hours 2 d NH -4%J �, A-A±n f4t A PA. Sushi Rice HACCP IN *W M HACCP Pre -preparation * • Rice is cooked in small batches for immediate use. tAM� ISA, f*:11/1Nt, 344" MkI -, • All utensils must be cleaned and sanitized. PfrIf� 9 4 4 V,"06,jZ� AraW'Jt A �'7 • Assemble all ingredients according to recipe. rAMMMAP$11 R. Preparation ** • Place drained rice in rice cooker. Cover and bring to a boil. • Reduce heat to simmering. Continue to cook until rice is done. MHAAA UI N, KfJ*W MALL. • Rice sits in unplugged rice cooker for 30 minutes before it is removed from pot. CRITICAL. CONTROL POINT �tWPM • Rice, now at 166° F, is mixed with pre -measured amount of vinegar. *tAJ1nLrTt T 166°F, )f MM a • Run spatula through rice using left and right slicing motions to separate rice grains. The vinegar mixture reduces the pH of the rice less than 4.6. At pH of less than 4.6 pathogen growth is controlled. This is the Critical Limit. 4i)jTT �c M �JgArAF'4 * W M pH 19Y114.6 �—F, il Wj jfAz$�1RrN 9 MJ# t, k A Ai)�IW o Critical Limit AN M ERM The pH of the rice mixture will not exceed 4.6. A log of test results for each batch must be maintained on site. )KtAM1 pHfft A —M.-, BE LI 4.6, V4 Wj PH'h414iZItl pH iEI, *4 Monitoring_ procedure MMOWY- The pH of the mixture will be checked using a properly calibrated pH meter (or test strip as a backup only). Results will be entered in pH Log.Ttf� 140"Vf 'i 0 pH i-HJNM Q O pH j (pH iMR)7*M) 0 Corrective Action &iEjjiJJ Should the pH exceed 4.6 the following steps must be taken: �nM **tX pH'hjM—Al 4.6, jJ%:fi3KYaT#�J�A: • Discard rice if NOT made within the hour. • If rice was made within the hour, add additional vinegar and re -test pH. • Enter results in 'pH and NUOCA log. �4 pH IMT iZ�,RA NUOCA idA�k 4 �P • Verify the use of correct recipe and procedures. MfgIanM)�fafyrMf�- • Verify calibration and proper use of pH meter. 4f9 pH �t &kt*A • Hold mixture in a plastic tub. Rice will be prepared daily. Sushi rice will not be stored, since the texture of rice is not acceptable after refrigeration. • Rice mixture is not considered potentially hazardous and may be held at the proper temperature for product assembly. • Finished sushi product is placed under refrigeration until it reaches 41 °F or lower. • Packages are removed from cooler and placed in display case that is maintained at 41 ° F or lower. ,a �TWj ��, n Fj C- 4 Lh, )A1`R��F, 'i-9 4, r± 41OF --Q;I -FAlft • All sushi produced on site will have a one day expiration code and disclosure if raw product is used. Critical Control ) J „ Using a Calibrated thermometer, check temperature at the center of product. PP If temperatures are 41 decrees or less, packages may be remove from cooler and placed in display case that is maintained at 41 ° F or lower. 0 AM&M 41°F Rj 1%4-F, t�T M, 4,, —PT #iffii*�C, aAATC, J�1` 11, A A AE t± 41OF-151 ��Ta 10 Corrective Action &IEI M If temperature is greater than 41 degrees, return to cooler. Repeat temperature check at appropriate interval. �UAM&- j` 410F., )AM� , I� M -5v- Records i Time/Temperature Log RIf W, I MI a pH Log pH IiZ,,* NUOCA Log NUOCA Z,�K 11 1, Sushi Rice HACCP Flow Chart * IP )K% HACCP NUMN Pre -Preparation NMI � Priparation 41-14 Control Point - Acidification of Rice )� W r,$�1A- *Mok pH Test Critical Limit Less than 4.6 N Calibrate pH meter & record All equipment clean & sanitized Assemble equipment & ingredients -Mix rice according to recipe -Cook as directed CCP Rice is acidified according to recipe Rendering it non -potentially hazardous Controls outgrowth of B. Cereus CCPl�i 14�iu Monitoring Step Enter results in Sushi Rice pH log Add additional i1negar or discard per HACCP Return to step �gACCP� Y)OFM, Corrective Action %IgD9 Enter in NUOCA log jErrj&-EANUOCAiWj*4 Cool to "working" temperature in Shallow Plastic Container tRM, 9 4 4 9N 72flYJ "VV' ftx Storage Rice will be prepared daily 12 Personal Hygiene All sushi chefs must wear gloves when handling any food products. Pfr4� R )fiA 4 At11f4ftAa RIt N �21,kl 9 T- 2. Before putting on and changing gloves, all sushi chefs are required to thoroughly wash their hands, above the wrist to the elbow, using soap and hot water. A91 3. Sushi chefs must rub their hands together for 20 seconds, thoroughly cleaning their hands. 4. Hands should be washed every time the sushi chef returns to working at the cutting board, and prior to putting on new gloves. 5. Wash your hands every time you touch an unsanitary surface, including: a. After using the restroom — wash your hands first in the restroom, and then again in the hand sink provided at the sushi bar. b. Just before starting work. M11 N11)fAp z 41� c. After eating, drinking, or smoking (to remove saliva from your hands). V3*1 VZ*A, PA M A-A�rr (AT--LA-±-14A) d. Touching your face, body, nose, mouth, ears, eyes or hair. e. Sneezing, coughing, or blowing your nose. TA Rte, 19 A M �f f. Handling garbage, dirty dishes, dirty tubs, trash cans or bins. g. Touching drains, disposals, mops, or other unsanitary cleaning tools. Ai -F71< -. 7j��ft, h. Immediately after handling raw foods. 'IFt-ft *06 R Av-Ra&T i. Touching any other unsanitary surface which may contaminate your hands. A 4 Atit- 1Affi*DAi� -Pf 4H 112, AT -M, 4 6. If a sushi chef is ill or has an open sore, that person cannot work until the wound is healed or illness has passed. AYIJA-AgFf� 41 7. Sushi chefs will maintain good personal hygiene and clean clothing at all times. 13 N.U.O.C.A. Notification of Unusual Occurrences and Corrective Action 114PIAM IMS Date and Description of Person Notified Corrective Action Person in Time Problem gg lrn Charge Fi Min Rt w, ip7 w- 49 it A A A 14 CHEF LOCATION: PRODUCT RECEIVING LOG Week of [ending] M* Fj : Dga{{��tppe H M Produ�jctts, Name /app -t f/J, Temp MIX S}(upplier l" A Time Taken HIM Initials Product exceeding 41T will not be accepted. i r"I"MAtiWA 41°F If *T\%Raqk. 15 Shipping/Receiving Temperature Log for Chef Locations t wA .. &I -Va1 ie5k SHIPPING LOG I-ViP,3k Week of [ending] M * H E : Date Q M Supplier IRM, J Temp 191 Shipping Store a -A Tr -q# Receiving Store AX Time Taken Initials V -t RECEIVING LOG &ME- c Week of [ending] A * S M: Date k A Supplier A R A Temp A'A-0 Shipping Store OI90 Receivm g Store q�P IATr # Time Taken gffl Initials -9 16 Shipping/Receiving Temperature Log for Satellite Locations NSA A &A2K-iE3,k SHIPPING LOG 't i Week of [ending] A* Q M: Date F1 M Supplier fMA Temp Aft Shipping Store a -0r# Receiving Store 4k IrM# Time Taken qll Initials RECEIVING LOG i c Week of [ending] JA9,--P Q : Date Q Supplier ARA Temp A:6 A Shipping Store Ar# Receiving Store 4 tb' A1rq# Time Taken BI1 Initials 17 SUSHI TEMPERATURE LOG Date Time of Day Seafood Freezer Temp Display Case True Unit Temp H IV "f7 Cooler Temp '„ j Temp 3� 18 SUSHI RICE RECIPES k A *WW Stop & Shop sushi chefs are trained and supplied by various agencies depending upon location. Each uses a sole supplier for ingredients and has slightly varied recipe protocol. tl STOP& SHOP �1 rA1NfttTIPitC0it31AV:�nM' Io Pffh),Q 9T441-fIM5v- fits rna AVt 1 M3. � T1;:'u170A/INn' in" o Vendor: HANA Sushi/Sushi by Jay/Ellico Afjt)�: HAMA Sushi / Sushi By Jay/Ellico White Rice Recipe 0*&& : Short grain white rice WAV 0 Sushi Vinegar A' A ffp : Jaemin 7 cups water to 6 cups of white rice 6 fT, n * h H 7 fT,71� Then 1 cup (16oz) of Vinegar is added to cooked Rice. (Acid 3.1% - 3.2%) r44 1 *r, (16oz.) MAAAfM, )Ktk (&-ft 3.1 - 3.2%) Brown Rice Recipe ]MC) : Short grain brown rice1 Sushi Vinegar �4. 0: Jaemin 9 cups of water is added to 6 cups of Brown Rice. 61T�*hp 9+T7K. Then 1 cup (16oz) of Vinegar is added to cooked Rice. (Acid 3.1% - 3.2%) ��4 1 +T, (16oz. ) AA )7HAA,, AfWJ*W. (alt 3.1 - 3.2%) Vinegar contains: Acidity 3.1% - 3.2% Sugar 29% - 33% Salt 22.2% - 22.8% Approximate pH 2.26 - 2.28 HJT: 3.1 - 3.2% 29% - 33% 22.2% - 22.8% pH Wt 2.26 -2.28 19 PIS meter pH ' Calibration Calibration is necessary and should be done everyday that the tester is used. {'$t/� -�2,-VM, I - )�#,1i4zA,JU42N-AA&Z*- 1. Turn on the tester on by pressing the ON/OFF switch. 44WK 0 ON/OFF RA ON M , ft -W 2. Dip 1/2 to 1" of the electrode into pH 4.0 buffer if your tests will be in acidic solution. 0T%!A&-A '1i5�, ' , *49MA pH )� 4.01 M *,A ' ' 0.5 911 A� o 3. Press the CAL button to enter the Calibrate (CA) mode. A `CA' will flash on the display and then a pH value will flash repeatedly. rAT CAL SAA � CA l�7 , � pH' V -V 4. After at least 30 seconds (about 30 flashes) press HOLD/CON button to confirm the calibration. 30 # Fh (it N 30 Zk) , Rk HOLD/CON ETCAR0 . 5. This display will show `CON' and switch back to a pH reading of the buffer. Rinse the electrode with de -ionized water or tap water. 6. The most common problem is failing to press the HOLD/CON button to enter the measuring mode but will not enter the calibration. AT rn, h] HOLD/CON ifilA)NI t, t 14*AA�'4. 7. Another problem is failing to allow the tester to sample the pH buffer for at least 30 seconds prior to pressing the HOLD/CON button confirming the calibration. M—�Ip7)&M�& HOLD/CON 9AiArQ�f RrJT4� 30 io 8. The last common problem is a failure to re -hydrate the electrode after it has dried out and before attempting a calibration. AF—'i A S n rolaA *1&TF4-4Vz* *7k -Al- 9. Discard the pH buffer solution after calibration. {apHA' 20 How to use the pH meterW7'[jfl pH 1. Put one ounce of seasoned sushi rice into a small cup (about 5- oz size). 441 A P1 9 -8` �jM)Ktl)kA---/JN+r, F -P (i��, 5. P 2. Pour one fluid ounce of distilled water into the cup. X 4 1 A nM I*IMA91+ 3. Stir the mixture solution slowly. Carefully crush rice water mixture until well blended. 4. Remove cap from electrode assembly and press ON/OFF button to turn the tester on. ON/OFF r►J ONj'L1a 5. Dip the electrode 1/2 to V into the test solution. Stir once and let the reading stabilize. 44* N1a 6. Note the pH or press HOLD/CON button to freeze the reading. Press HOLD/CON again to release the reading. pH -n % HOLD/CON rAiff�'c M 0 , W -mac- HOLD/CON rAQt „ iM 7. Press ON/OFF to turn off Tester. *R,* W,j ON/OFFY�J OFF WJRl -T 8. Rinse the electrode with de -ionized or tap water after each measurement to extend its useful life. 9. Log results in pH log. ANi4MT EI, t pH iEI � 21 Annual HACCP Plan Review *ft HACCP itlllMJ& REVIEWER *Name/Position Date Changes — Y/N Comments_ *Reviewer must be a QA/QC representative of the Sushi vendor. IAOMk*M MX QA/'QC R,3K ON I SUSHI PH LOG * a7 pH ib -,R Sushi Rice pH Log Month I] *- Date Meter Calibration pHl Time PH2 Time PH3 Time HM pHiM of fill afi7 HIM Corrections Made rzI Initials 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 23 I • I v RECORD OF AMENDMENTS �Iiii Ak DATE Q jlc REVISION OVE PAGE NUMBERS �v SIGNATURE 24 NEW EMPLOYEE TRAINING RECORD Iff91-:11,StpVllidA I hereby acknowledge that I have been taught the following information on how to perform my food safety assurance responsibilities. I understand the policies, procedures, and standards for performing my responsibilities. Topics IBJ � : 1. Company policies, procedures, and standards. � In n, AJ-11iNt,1 fyTT--f0UT 2. Foodborne illnesses. l'tRIA- 3. What it takes to make people in. f t % Ift a aT-9-1RA#tr 4. Hazards: microorganisms; chemicals; hazardous foreign objects. fL-: t0tt, tl�t' ** y 5. Microbiological hazard control principles; vegetative cells vs. spores; growth temperatures and rates; pasteurization; holding; cooling; leftovers. 6. Personal hygiene: illness; dress; gloves. %Alt: trA; Vlw; T -It Fingertip and hand washing; washing after handling 8. Cleaning and sanitizing; food contact surfaces; equipment; floors; walls; ceilings. f aJayllt;tVAAffti; tt-*; ift; M ; xr& 9. Checking and storing incoming raw food; hazardous foreign objects. PTP -0, tAffn4t; 10. Labeling and dating food; food turnover. -ktM, QMfn411�; *fit MM 11.Not combining old and new food. 1E 1W IH -ft 0i�9 a 12.Proper Use of pH meter. pH i- NITAIM 25 t 13. Corrective Actions. �q 1414- 14.Monitoring procedure for rice acidification. *tQ"M'AVVrT 15.Proper storage: dry food; refrigerated food; frozen food. 1444:TP-;`R;� •P_ 16.Pre-preparation: measuring temperature; thawing food; washing food; cutting up -food; avoiding cross -contamination. 17.Preparation: cooking for pasteurization; salads; food cooling. 18.Holding and display: hot food; cold food. '(9-TTWRI : At; Ott 19. Serving; hot food slicing; touching with hands; customer contamination; take-out food. 20.Catering: transporting food; serving in a remote location. %J'NAM L: -ME-W 3)_�V'__0ACMM* 21.Leftovers: cooling, storage, discarding. I�1,.t:MR, 941AM 22.Chemicals: use and storage measuring. talon : 4�I M4M) M 23.Food additives, toms, and allergic reactions I believe that I can do each task to the desired standard. I will manage myself to attain zero errors in performance. I will keep my supervisor fully informed of any suggestions I have to make food safety more certain. I will ask for help if I have any doubt about the prevention -assured way to perform a task. Signature of employee �, Date Signature of trainer * VII _"J"' Date H M OR