HomeMy WebLinkAboutFood Est - Inspection - 350 WINTHROP AVENUE 5/1/2023 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540-8640 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: Family Sushi Inspection Date:05/01/2023 Number of P and PF Violations Address: 350 Winthrop Ave Time In/Out: 02:40 pm /03:48 pm (Items 1 though 29): 3
Phone: 603-320-6857 Permit No.: 52602 Number of Repeat P and PF O
Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29):
Owner: August Htoo Type of Operation: Food Service, HACCP
Person-in-charge: Su Meh Type of Inspection: Routine Previous Inspection Date:
Inspector: C.Lachendro Date of Re-Inspection: 05/11/2023 or After
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-In-Charge present, In 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned In
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/a
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/a
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature n/a
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out
tobacco use 23 Proper date marking and disposition n/o
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ Out
8 Hands clean and properly washed In under cooked food FF
9 No bare hand contact with RTE food Tn
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a
17
supplied and accessible foods not offered
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock In Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ Out
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 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 of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: Person In Charge:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Family Sushi Date: 05/01/2023 Page 2 of 4
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed, Out
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized In 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; n/o backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/a 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate Out disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M1 Anti-choking procedures in food
39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness In
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Out Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Family Sushi Date: 05/01/2023 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed packaged sushi rolls specifically toward front of
open-face refrigerator between 44-45°F. Upon discussion of cold holding
requirements, PIC voluntarily removed packaged sushi rolls that have
remained in unit for more than 4 hours. PIC to monitor temperatures in
unit and send status update or repair slip to health office within 24
hours if found to be necessary.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed incomplete consumer advisory on paper menus. PIC to
add footnote stating "these items are served raw or undercooked, or
contain (or may contain) raw or undercooked ingredients. "
3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food
-- Consumer Advisory
OBSERVATION: Observed prepared white sushi rice that PIC states was made
today with pH level not recorded on pH log on site. PIC to ensure sushi
rice is tested and pH is recorded on logs on a daily basis or whenever
new batch of sushi rice is made.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Variance Conformance with Approved Procedures
OBSERVATION: Observed container of crab sticks and container of tempura
shrimp both sitting out of temperature control upon arrival to
inspection. PIC states both items have been out of temperature control
for approximately thirty minutes. Upon discussion of cold holding
requirements, PIC placed both items back in refrigeration. PIC to ensure
TCS foods return to refrigeration immediately after use to avoid
temperature abuse.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed crab sticks and tempura shrimp being stored in
containers originally containing seaweed salad. PIC to ensure foods are
only stored in approved food containers and pans.
4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces
cleanable,prcperly designed, constructed and used -- FCS
Characteristics-Materials for Construction and Repair
OBSERVATION: Observed expired quaternary sanitizer testing strips. PIC to
obtain new testing strips to accurately test concentration of sanitizer.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
OBSERVATION: No food thermometer available on site at time of inspection.
PIC to ensure a food thermometer is readily available to take accurate
temperatures of both hot and cold food items.
4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature
Measuring Devices
Family Sushi Date: 05/01/2023 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed CFPM and allergen certificates posted in public
view. Observed salmon and fish roe both in two door refrigerator at 41°F
and 40°F respectively. Observed raw tuna and crab sticks both in
dedicated section of walk-in refrigerator at 41°F. Observed foods in
freezer unit to be frozen solid. Observed quaternary sanitizer available
at shared three bay sink. Observed sushi rice lab testing from Advanced
Food Labs Inc. dated March 15, 2023. HACCP plan available on site.
Observed parasite destruction letter available. PIC tested sushi rice
with a final pH of 3. 9. Observed dry storage in compliance. Observed
handwashing sink in compliance. No pest activity observed.
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. The text in this report is an unofficial version of the
state regulations. Official version of the state regulations may be found
at www.mass.gov/dph/fpp or by contacting the State House Book Store.