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Home My WebLink AboutFood Est - Shunju - Inspection - 733 TURNPIKE STREET 12/4/2020 R-10 J11MNmhAuiImvrIItAthlk�t. 120M.m.Sirm FOOD TABLISHMENT INSPECTION REPORT honh An�knrr.N:101rifi Inspection Number Date 'me In/Out Inspection Type . Client Type Inspector Shunju Chinese &Japanese Cuisine A1605 12/4/20 8:34 AM Routine Retail M.Baldwin 733 Turnpike Street 10:44 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Jason- 0 0 5 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow millogivemr rYISIon IN OUT NA NO_COS Protection from Contamination ConYd} - IN OUT NA`NOCOE 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected x/ 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA NO CO; 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures ./ 5. Procedures for responding to vomiting and diarrheal events 1/ 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition ✓ 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved - Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food / Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated A u 27.Food additives:approved&properly used V 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used nformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V .. Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required I/ 43.In-use utensils:properly stored i 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly F 33.Proper cooling methods used;adequate equip.for temp. J Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used 49. Non-food contact surfaces clean 1 �/ 36. Thermometers provided&accurate Physical Facilities IN OUT_NA Nn cos Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display El 54.Garbage&refuse properly disposed;facilities maintained El 40.Personal cleanliness El F 55.Physical facilities installed,maintained&clean 4 41.Wiping cloths;properly used&stored El 1:1 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations R1❑❑ ]D Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code. This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result in suspension or revocation off the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal A e Follow Up Required: ❑Y Follow Up Date: Inspector PIC Town of North Andover-Health Department R-10 page Number , FOOD SAFETY INSPECTION REPORT 2 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street North Andover, MA 01845 A1605 12/4/20 8:34 AM M.Baldwin 10:44 AM Inspection ' • •rt (Continued) Highlighted in Yellow 98 - - Mask signage clearly posted. - ` saa a� i 98 - - Plastic barrier at host stand. - is Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street A1605 12/4/20 8:34 AM M.Baldwin North Andover, MA 01845 10:44 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Tables with settings are`open"and are more than 6 ft apart. - s .s 98 - - High top tables are at the bar with a chair between tables and bar to add space. Seated customers are at least six feet from active work area. I. Town of North Andover-Health Department R-10 page Number ' FOOD SAFETY INSPECTION REPORT 4 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street A1605 12/4/20 8:34 AM M.Baldwin North Andover, MA 01845 10:44 AM Inspection ' • •rt (Continued) hted in Yellow 98 - - Hood was cleaned Nov 4, 2020- 6rlDYR t)r'STATl./7Rt tlRSl l: E°!?1Cftf%ATl6�t Oy►fgyy)f/Riii�i! xwmeu..r.rrada..usecc<.r•1•�•.nr.ec:t�..�. tel�>Fea-coot M o.n.rnn•n•tt,t..,1-11xa; .. .• �a.rry>*rc,..rn . +atu wotLen.Vu. n c�Ca;,t 98 - - Dish washer sanitizer is 50 ppm far Utensils, Equipment and Vending Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street North Andover, MA 01845 A1605 12/4/20 8:34 AM M.Baldwin 10:44 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - - C Can opener blade has debris. Clean blade. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Pipes in center of kitchen ceiling have dust build up. Clean pipes. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Build up on floor in center of wok area under center faucet. Clean floor. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Large bulk bins have debris build up on outside including salt bin. Clean bins. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Wire shelving in back over bulk bins has buildup. Clean shelving. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street p North Andover, MA 01845 A1605 12/4/20 8:34 AM M.Baldwin 10:44 AM Inspection • •rt (Continued) ations Highlighted in Yellow Check List IN= In Compliance OUT =Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Certified Food Protection Managers Certificate posted? IN ' Allergen Certificate Posted? IN Staff wearing face coverings? IN Tables six feet apart? IN Employees covid screened on each shift? IN Frequently touched surfaces regularly disinfected? IN Social distancing measures in place throughout establishment? IN Temperatures Area Equipment Product Notes Temps Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 7 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street p North Andover, MA 01845 A1605 12/4/20 108::4 AM M.Baldwin :44 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Bar Beer cooler Ambient 32°F Sushi Sushi refrigerator Ambient 35 OF Kitchen Three door Ambient 36 OF Kitchen Bison 3 door Ambient 40 OF Kitchen Atonal 2 door Ambient 35 OF Kitchen One door refrigerator Ambient 38 OF Kitchen Walk in fridge Ambient 33 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Pre-Inspection Interview completed on phone with Jason. Discussed bar set up, sushi prep and social distancing policies. Routine inspection completed on 12/4 at 8:00 am with Jason revealed- All seating in dining area and bar appears six feet apart. Temp measuring device and masks and gloves available for staff. Social distancing markers are visible on the floor. Bar has high tops against counter. Town of North Andover-Health Department