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Home My WebLink AboutShunju - Food Est - Inspection - Inspection - 733 TURNPIKE STREET 6/18/2022 33 FOOD ESTABLISHMENT INSPECTION REPORT R-10 120%fain sucrt Nurth:Vult,wr.MA 01815 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Shunju Chinese &Japanese Cuisine 4A84A 6/18/22 2:50 PM Routine Retail M.Baldwin 733 Turnpike Street 3:10 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 1 1 1 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 Ion IN NA NO COS 1 1. Protection from Contamination(Contd) IN OUT NA NO CO£ 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 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 V 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding V ]❑❑❑ Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 1171111-71 6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures ,/ Preventing Contamination by Hands IN OUT NA NO COS; 23.Proper date marking and disposition V 8. Hands clean&properly washed 11 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO CO£ 10.Adequate handwashing sinks supplied and accessible 1 V 25.Consumer advisory provided for raw/undercooked food V 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 FoodlColor Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated ✓ 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite ✓ 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: 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 1N our 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,deed&handled L._J 32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used 171 Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 71 33.Proper cooling methods used;adequate equip.for temp. V 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 ❑❑❑7 49. Non-food contact surfaces clean 36. Thermometers provided&accurate ❑ Physical Faciliti �: IN our NA NO cos Food Identification 300001V 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, ❑ i'~-ul 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 ❑ 171 40.Personal cleanliness ❑ ❑ 55.Physical facilities installed,maintained&clean 1 ❑ ❑ 41.Wiping cloths;properly used&stored ❑ El ❑ ❑ ❑ ❑ 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables lo❑❑❑❑ Follow Up Required: Y Follow Up Date: M.Baldwin Jason-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street 4A84A 6/18/22 2:50 PM M.Baldwin North Andover, MA 01845 3:10 PM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Hood cleaned recently - ri1 98 - - Sushi HACCP log is updated to date-great- v ' s r. a X toi, Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street 4A84A 6/18/22 2:50 PM M.Baldwin North Andover, MA 01845 3:10 PM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 5-205.11 Using a Handwashing Sink -Kitchen - Pf Make bathroom sink accessible. Clutter around sink. Code:A handwashing facility shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-501.114(A)-(C) Chem.San. Temp./pH/Concentr./Hard. -Kitchen - Pr Dish rinse is 0 ppm. Provide 50 ppm. Use three bay sink until concentration is correct. Code:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows:A chlorine solution shall have a temperature of 55°F-120T, depending on water hardness, and concentration range of 25ppm to 100ppm. An iodine solution shall have a minimum temperature of 680F with a concentration range of 12.5ppm to 25ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75T, have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - - C Clean under wok area Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other accident. IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? Certified Food Protection Managers Certificate posted? �' �+ r Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Shunju Chinese &Japanese Cuisine Inspection Number Date Time In/Out Inspector 733 Turnpike Street 4A84A 6/18/22 2:50 PM M.Baldwin North Andover, MA 01845 3:10 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Written menus/signs present (allergen)? ,4 Allergen Certificate Posted? ...`... Temperatures Area Equipment Product Notes Temps Kitchen Egg drop soup 140 OF Kitchen Bison 3 door 38 OF Kitchen Bison 3 door 40 OF Kitchen Atonal 2 door Ambient 39 OF Kitchen Rice 155 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Routine Inspection completed today. Use three bay sink until dishwasher sanitizer is fixed. Email details of repair when dishwasher is adjusted. Town of North Andover-Health Department