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Home My WebLink AboutShunju - Routine - Food Est - Inspection - 733 TURNPIKE STREET 7/27/2021 R-10 &orthAmlowr II`althDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT \ono Andokcr,k1A 0 18 15 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Shunju Chinese &Japanese Cuisine B2158 7/27/21 11:25 AM Routine Retail M.Baldwin 733 Turnpike Street 11:56 AM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 2 0 7 ... ! 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 Supervision IN OUT NA NO COS Protection from Contamination(Cont'd) IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected V 2. Certified Food Protection Manager 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 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures 1 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 � 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 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 V26.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 V27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite V28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: 29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p ......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea................................... .............................. .. ... Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO: 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods ,t 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. ,� Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO 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 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 6 J 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 1 ./ 42.Washing fruits&vegetables J Follow Up Required: Y Follow Up Date: M.Baldwin Jason-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street B2158 7/27/21 11:25 AM M.Baldwin North Andover, MA 01845 11:56 AM • ' • • • • ' • Repeat Violations Highlighted in Yellow 88 - - Dish rinse 0 ppm. Provide 50 ppm. - ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Time / Temperature Control for Safety Cold Holding Temperature 22 -501.16 ( )(2) ( ) Proper Cold Holding Temps. -Kitchen - Pr The temperature of the One door refrigerator was 45 degrees. Code:All cold TCS foods shall be held at 41°F or below. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Conformance with Approved Procedures Conformance with variance/specialized process/HACCP 29 8-103.12 (A) Confirmation with Approved Procedures/ ACCP -Sushi - Pr Update pH log for sushi rice. Code:If the RA grants a variance as specified in section 8-103.10, or a HACCP plan is otherwise required as specified under section 8-201.13, the permit holder shall comply with the HACCP plans and procedures that are submitted as specified under section 8-201.14 and approved as a basis for the modification or waiver. JJ rFx/1J7 �51 p " ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Physical Facilities Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street B2158 7/27/21 11:25 AM M.Baldwin North Andover, MA 01845 11:56 AM • ' • • • • ' • Repeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing -Kitchen - C Wall behind wok area has gap at bottom. Repair gap in conformance with fire code. Code: The physical facilities �liilII� shall be maintained in good repair. �i 5 n p 55 6-501.12 Cleaning. Frequency/Restrictions - - C Build upon 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. ] ,r Nn Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street B2158 7/27/21 11:25 AM M.Baldwin North Andover, MA 01845 11:56 AM • ' • • • • ' • Repeat Violations Highlighted in Yellow 55 6-501.12 Cleaning. Frequency/Restrictions - - C Floor under stainless shelves has build up. Clean walk in 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 - - C Fan has dust buildup. Clean fan. 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 6-501.11 Repairing -Outside- C Dumpster lid broken. Repair lid. Code: The physical facilities shall be maintained in good repair. � k* i I „rig;c!li'i�%G ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 55 6-501.12 Cleaning. Frequency/Restrictions - - C Chemical storage case has food debris. Clean interior. 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 P�9eNumber 5 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street B2158 7/27/21 11:25 AM M.Baldwin North Andover, MA 01845 11:56 AM • ' • • • • ' • Repeat Violations Highlighted in Yellow 56 6-501.14 Clean.Vent. Sys. Prev. Discharge- Kitchen - C Hood was due for cleaning June 2021. PIC states hood cleaning is scheduled. Code:Intake and exhaust air ��„ ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Area Equipment Product Notes Temps Sushi Two door cooler Ambient 38 OF Kitchen One door refrigerator 38 OF .......................................................................................................................................................................................................................................................................................... Kitchen Bison 3 door 41 OF .......................................................................................................................................................................................................................................................................................... Kitchen One door refrigerator 4 OF ................................................................................................................................................................................................................................................................................................ Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Please clean walk in, chemical storage case. Adjust one door fridge down to 41° F. Maintain pH Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 6 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street B2158 7/27/21 11:25 AM M.Baldwin North Andover, MA 01845 11:56 AM • ' • • • • ' • I i I IN IN i Repeat Violations Highlighted in Yellow logs daily. Begin repairs on wall behind woks. Re-inspection in two weeks. Town of North Andover- Health Department