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PUBLIC HEALTH DEPARTMENT
Community Development Division
China Blossom,Inc.
Richard and Connie Yee
946 Osgood Street
North Andover,MA 01845
February 26,2009
Re. Approval of HACCP to prepare and serve Sushi
Dear Mr.and Mrs.Yee,
The North Andover Health Department has received your request to resume the preparation and service of Sushi at
the China Blossom Restaurant.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 at the China Blossom variance as provided for in FC 3-502.11.
This office is appreciative of the attention to the inherent problem of temperature issues on the buffet line.The
decision to allow only selected non-potentially hazardous types of sushi is a very good idea and will only further
protect the customers from accidental time and temperature problems.
Please be sure that all Sushi Chefs,as well as supervisors, are well informed and trained in the terms set in the
HACCP.Future inspections will expect full compliance to the approved plan.
Thank you for your cooperation in this very important matter of public health.
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Sincerely,
Susan Sawyer,REHS/R
Pusan
Health Director
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1600 Osgood Street,North Andover,Massachusetts 01845
Phone 978.688.9540 fox 478.688.8476 Wei
02/07/2018 04:50 FAX 11001
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CHINA BLOSSOM KESTAUR.A.NT
946 OSGOOD STREET
j NORTH ANDOVEK MA 01845
(978)682-2242
FAX(978)685-1268
I Richard Yeo -
I China Blossom
i 946 Osgood St.
North Andover, MA 01845
' hebruary 6, 2009
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iSusan Sawyer 11W ECEIVED
North Andover acalth Department � fur�/ a�1600 Osgood St, Z North Andover, MA 01845 EB 1-A a°�aaarrn�Nrc�
To whom this may concern.
We are requesting a variance so that we may hold sushi nice at room temperature.
According to 1,05CMR 590.000/1999 Food code,Chapter 8 Section 201 Paragraph 14, a
HACCP plan is required(and submitted)for the following reasons:
FC 3-502,1.1 Variance Requirement
FC 8-201.13 -When a HACCP Plan is Required,and
PC 8-201.14-Contents of HACCP plan
Please feel free to call me if you have any further questions at the above number.
Sincerely,
I
/Richard Yee
,
ooh S'�'F�;HACCP for Acidification of Sushi Rice
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B 1'9Er P.O. Box 180446 Boston, MA 02118 (617) 445-1647 FAX: 427-7890
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Signature Page
I have read and understand HACCP plan for sushi rice and pH testing and will monitor
and verify that the above is being followed by me and those employees involved. This
policy will be reviewed (and modified if necessary) and employees will be re-trained on
an annual basis,,/%
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