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HomeMy WebLinkAboutDecision - 315 TURNPIKE STREET LEb • • North Andover Health Department Community Development Division January 10, 2013 Sharon Wright, Compliance Officer AFC Sushi 19205 S. Laurel Park Rd Rancho Dominguez, CA 90220 Re: HACCP Plan - AFC Sushi(& Merrimack College,North Andover,MA 01845 Dear Ms. Wright; The Health Department has received your response and additions to the review of the application for a new food establishment to be known as AFC Sushi, which is to be located within the currently operating"Warriors Den" at Merrimack College. This application has been approved. In addition,the HACCP variance for the sushi rice has been approved. Thank you for your cooperation in this matter. You are requesting an inspection for January 14th. Please have the local AFC contact call the Health Department as I am unable approve that request at this time. It is important that the AFC representative be available and not only the Merrimack College management. As it is difficult to anticipate details at the time of this letter of approval,the next steps toward opening will be based on the specifics that exist at the time when Ms. Grant is able to conduct the first inspection. The Health Inspector will instruct you on the next step in the process and you will discuss together when you may begin bringing in food and when food preparation may begin. Just prior to issuing the Food Establishment Permit to Operate,the inspector expects to view _ food properly stored on shelves,proper sanitation practices, demonstration of knowledge of food safety etc. Each establishment opening is unique, feel free to contact the Health Department at any point in the process. **The annual fee for your establishment is $ 185.Note that a final inspection will not be scheduled until all permit fees are paid. They may be paid at any point in the process. ** Some common pitfalls that should be avoided that may or may not be of concern in this case. 1600 Osgood Street,Bldg 20 Unit 2035,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com All lighting over food prep, service and wash areas must be non-breakable. Glass bulbs, glass globes and glass pendants are not approvable over these areas. This includes hanging lights or pendants over the bar area.No unprotected glass can be over any food area. If exposed all light bulbs must be"shatterproof'. Also, any ceiling tiles over food or food prep areas must be washable. All coving in high wash areas; kitchen, service area, bathrooms at minimum must have a curved base coving. This is a unique situation that does not fit the Health Department's usual opening model. Please, do not move forward by bringing in food, until you have received approval to do so. Our inspector will also be checking with"the Den"manager/staff to ensure the inclusion of the sushi process does not interfere with the flow of their program of serving safe food. Thank you for your cooperation in this important matter of public health. Sincerely, usan . Sawyar, REFTORS Public Health Director Cc: Michele Grant,N. A. Health Inspector Michael Newmark, Sodexo File 1600 Osgood Street,Bldg 20 Unit 2035,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com AFCFRANCHISE CORP. 19205 South Laurel Park Road Rancho Dominguez,CA 90220 Phone: (310)604-3200 Fax: (310)604-6449 January 10, 2013 Ms. Susan Y. Sawyer, REHS/RS Public Health Director Town of North Andover Board of Health 1600 Osgood Street, Unit 2035 North Andover, MA 01845 RE: HACCP PLAN—AFC Sushi @ Merrimack College, North Andover, MA 01845 Dear Ms. Sawyer; Thank you for your prompt feedback of the food safety/HACCP material sent for the plan review of AFC's sushi bar opening at Merrimack College's Warriors Den, This letter is to address the inquiries and additional information requested for AFC's HACCP approval . For easy reference, I will address them in the same number format to correspond to your letter to AFC dated January 8, 2013. 1. HACCP Plan a. A Title page for our HACCP plan that specifies the details of town/establishment location, date of submittal and person in charge is attached for your reference. This Title page will be affixed to the SSOP manual that is kept on site at the sushi bar. b. In reference to the shared storage area,Sodexo personnel (not hired by AFC)will work in partnership and agreement with AFC to ensure deliveries are stored immediately and on the proper designated shelves. Mr. Michael Newmark, our main contact for Sodexo Education, has stated, "We have a full time Receiver that can receive the product[AFC's product]. He will just need to be trained by your group and or me with proper guildelines from you on the importance and special handling of needed products." AFC's sushi manager, Mr. Masahiro Ichikawa, will work with the leadership of Mr. Newmark in ensuring the Receiver is trained with the knowledge needed to receive AFC products. I will request for Mr. Newmark to document on our Training Log that his Receiver has been trained. The completed training log may be verified on site at the time of inspection, See attached Training Log sampled. 1 � 2. Linens—Answers for Page 16, #35—38 a. #35 -AFC will not be responsible for any linens cleaned on site. Uniforms are cleaned outside of the facility as per manufacturer's label requirements. Multi-use wiping cloths may be cleaned and/or replaced by Sodexo according to the ways stated on the plan review for Den's Permit. b. 436—(Not applicable.) Same as Den's Permit. c. #37—Not applicable. Same as Den's Permit. d. #38—Not applicable. Same as Den's Permit, 3. Attached is a copy of AFC's Training Log for your reference. A completed form will be available for your verification on site at the sushi bar at the time of inspection. 4. I'm sorry that the printed copy of the Letter of Guarantee from our seafood supplier, Rizhao Changhua of China, is too faded. We have tried for a better copy, but the attached is the best they can give us. I hope you will find that the attached electronic copy is much more legible. I can pursue an original letter for best legibility but mail from overseas will take some time to receive. If plan approval is met and Ms. Michele Grant's availability allows, may we please request for Monday, January 14, 2013 as the pre-opening inspection date? Both AFC and Sodexo have acknowledged your request to not move forward with bringing in food until we have received your approval to do so. Thank you for all of your timely help and communication with all parties related to this proposed opening, Please feel welcome in contacting me further for any additional questions or concerns. You may reach me at: Office- (310) 604-3200 Ext. 178 or Cell—(562) 665-6902 Pacific Standard Time. Sincerely, Sharonlea Wright AFC Compliance Department Cc: Johnny Velasco,AFC Food Safet y&Quality Assurance Michael Newmark,Sodexo-Education File 21 FOOD HANDLER HACCP TRAINING FORM All Food Handlers are required to receive HACCP training. This form is to acknowledge that he/she has received proper HACCP training adequate to the procedures conducted at this facility; Store (Name: Located at: Training includes but is not limited to identification of the processes that are critical control points, how these processes will be monitored and what corrective actions must be taken when critical controls are not within acceptable limits. In addition to completion of the HACCP training program, particular knowledge of the following topics is required; ✓ Standard operating procedures for consistent preparation of each batch of rice ✓ Monitoring through the use of a pH Meter ✓ Record keeping to include the pH, corrective action and meter calibration log ✓ Prevention of cross-contamination ✓ Frequent changing of the Makisu (bamboo mat) wrapping every 4 hours or as often as necessary • Proper food storage • Time-temperature control of food • Thermometer calibration • Proper temperature taking procedures • Function and maintenance of equipment • Usage/functions of different sinks ✓ Cleaning and sanitizing procedures ✓ Proper hand washing ✓ Health and personal hygiene ✓ Use of disposable containers ✓ Single-use glove usage I have read for had explained to me)and understand the requirements concerning my responsibilities and agree to comply with the requirements specified above. Employee's Name (print) Employee's Signature Date: I understand that I am responsible to provide adequate training so he/she understands and follows all AFC policies and procedures. Failure to comply with the terms of this agreement could lead to action by the food establishment or the regulatory authority that may jeopardize my employment and may involve legal action against me. Franchisee's Signature Date: / This form must be kept at the facility at all times. 122 12ky !V C Copyright©2012 Advanced Fresh Concepts Franchise Corporation North Andover Health Department Community Development Division January 8, 2013 Sharon Wright, Compliance Officer AFC Sushi 19205 S. Laurel Park Rd Rancho Dominguez, CA 90220 Re; HACCP Plan - AFC Sushi(& Merrimack Colletle, North Andover, MA 01845 Dear Ms. Wright; The Health Department has received your application for a new food establishment to be known as AFC Sushi, which is to be located within the currently operating "Warriors Den" at Merrimack College. Thank you for the well organized application. The Application and the HACCP plan have been reviewed, resulting in the following comments. Please review and submit additional information as requested. Listed below are the issues found upon review as well as the requested corrective actions. 1. The HACCP plan itself does not have any designation that this HACCP is specific to the location in North Andover. Please submit a Title page, which can be inserted of affixed to the manual. The town application or form does not act as the title page. If separated from the file in there is no way to determine who the HACCP is for. Please include details such as town and location of establishment, dates submitted, person in charge. There is also no indication that AFC has considered what possible site conditions may need to be addressed in the plan, such as sharing storage area with personnel not hired by AFC or being sure deliveries are stored immediately and on what designated shelves. For example; it is recommended that all employees who may have contact with ingredients used in the Sushi, be trained in the HACCP process and their training be documented on the training log. 2. Page 16, # 35 in the N. Andover Establishment Plan Review Guide. Notes that the linens are not cleaned on site. Follow-up questions left blank. Please complete#35, 36, 37 and 38. 3. No sheet for training documentation- Submit sample of the "Proof of training log"that shows names dates and signatures of all sushi chefs trained in the HACCP plan. 4. Letter of Guarantee from Rizhao Changhua of China, is too faded to be easily legible. Please submit a better copy, 1600 Osgood Street,Bldg 20 Unit 2035,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com The HACCP variance must be approved prior to opening the Sushi station. Once changes are submitted a second review will result in an approval. As this is an existing food establishment, an onsite inspection must be conducted by Health Department personnel once the areas have been cleaned and set up as shown in the application. This is to ensure that the proposed flow and storage needs are met. Please contact the North Andover Health Inspector, Michele Grant, as soon as you would like to request this inspection. Please note, a conversation was held with Michael Newmark of Sodexho, this afternoon. It is important that the onsite management be included in the permitting of AFC Sushi, as the establishment is utilizing common refrigeration, storage and ware wash areas. Mr. Newmark has been copied on this review letter to attempt to set up a smoother process towards opening. He has indicated that AFC will be looking to open as close to the reopening of school on January 21, 2013. To achieve this goal will take good communication and coordination with all parties; the Health Dept., Sodexo and AFC Sushi. Do not move forward by bringing in food, until you have received approval to do so. Our inspector will also be working with"the Den"manager/staff to ensure the inclusion of the sushi process does not interfere with the flow of their program of serving safe food. Thank you for your cooperation in this important matter of public health. Sincerely, Susan Y. Sawyer, REHY kS Public Health Director Cc: Michele Grant, N. A. Health Inspector Michael Newmark, Sodexo File 1600 Osgood Street,Bldg 20 Unit 2035,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com ,AF FRANCHISE CORP. 19205 South Laurel Park Road Rancho Dominguez,CA 90220 Phone:(310)604-3200 Fax:(310)604-6449 January 7, 2013 Ms. Michele Grant Town of North Andover Board of Health 1600 Osgood Street,Suite 2035 North Andover, MA 01845 978-688-95401 MGrant @TownofNorthAndover.com RE: ADVANCED FRESH CONCEPTS FRANCHISE CORPORATION RICE VARIANCE REQUEST FOR FOOD ESTABLISHMENT:AFC SUSHI @ MERRIMACK COLLEGE (WARRIORS DEN--315 TURNPIKE STREET,NORTH ANDOVER,MA 01845) Advanced Fresh Concepts Franchise Corporation requests a variance for our food establishment located within the Merrimack College, Warriors Den —315 Turnpike Street in North Andover to use food additives or added components such as vinegar as a method of food preservation, rather than flavor enhancement,for rendering a food so that it is not potentially hazardous. In the SSOP,manual provided, is the company's Hazard Analysis Critical Control Point (HACCP) plan for the acidification of cooked rice. It is the position of Advanced Fresh Concept Franchise Corporation that the cooked rice will not be potentially hazardous after cooking because it will be acidified with vinegar to a final product pH of 4.1 or less. This final pH of 4.1 or less will prevent the rapid and progressive growth of both Clostridlum Botulinum and Bacillus Cereus. Scientific data of this is supported and documented on Laboratory Certificates,included in the green tab of the SSOP. A pH log showing the pH for each batch of acidified rice will be maintained in the sushi production area. The acidified rice is then kept at room temperature and used to produce various sushi items made to order or packaged and displayed under refrigeration. Any products remaining in the refrigerated case on the morning following the day of production will be discarded. If you have any questions and/or need additional information, please feel welcome to contact me at(310)604- 3200, Ext. 178 or sharonlea(@afcsushi.com. Sincerely, Sharon Wright Compliance Department Note: SSOP Manual(Standard Sanitation Operation Procedures&Methods Manual) 1. AFC sushi Rice Recipes&pH Procedures(Green Tab) 2. Rice HACCP Plan for the acidification of cooked rice(Orange Tab) 3. pH log kept for each batch of acidified rice(Gray Tab)