HomeMy WebLinkAboutShunju - Food - Inspection - 733 TURNPIKE STREET 5/30/2023 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: Shunju Chinese&Japanese Cuisine Inspection Date:05/30/2023 Number of P and PF Violations
Address: 733 Turnpike Street Time In/Out: 12:50 pm /02:50 pm (Items 1 though 29):
Phone: 978-681-1888 Permit No.: 52333 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29):
Owner: Jason Chen Type of Operation: Food Service, HACCP
Person-in-charge: Jason Chen Type of Inspection: Routine Previous Inspection Date:
Inspector: C.Lachendro Date of Re-Inspection: 06/09/2023 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 Outi cos
demonstrates knowledge, and 16 Food contact surface; cleaned Out
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/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
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 In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos
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/
8 Hands clean and properly washed In under cooked food FF
9 No bare hand contact with RTE food Tout
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly cos 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
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: Shunju Chinese&Japanese Cuisine Date: 05/30/2023 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,
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean Out
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/o 53 Toilet features; properly, Out
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate 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 In
39 Contamination prevented during Out 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 Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Shunju Chinese &Japanese Cuisine Date: 05/30/2023 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Correct On Site OBSERVATION: Observed handwashing sinks in kitchen area with sponges and
other articles being stored directly inside of them. PIC removed sponges
and other items from both handwashing sinks during time of inspection.
PIC to ensure handwashing sinks are used for handwashing only and remain
empty at all times.
5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sink-Operation and Maintenance
Correct On Site OBSERVATION: Observed container of raw shrimp stored behind container of
sliced carrots in top section of in-line refrigerator across from wok
station. Upon discussion of food storage hierarchy, PIC voluntarily
relocated container of sliced carrots to be in front of raw shrimp.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
OBSERVATION: Observed ice machine with slight accumulation of what appears
to mold on left side of chute. PIC to ensure machine is emptied, cleaned,
and sanitized.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
Correct On Site OBSERVATION: Observed large pot of raw, marinated beef sitting out of
temperature control at 57°F. PIC states beef has been sitting out for 45
minutes. Upon discussion of cold holding requirements, PIC voluntarily
returned raw beef to walk-in refrigerator to continue marinating.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: PIC was unable to obtain copy of sushi rice lab testing
results at time of inspection. PIC to ensure sushi rice test results are
readily available to view during inspections.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Variance Conformance with Approved Procedures
OBSERVATION: According to HACCP plan, establishment needs 7.0 buffer
solution to properly calibrate pH meter used, however 7.0 buffer solution
not available on site. PIC to obtain solution to properly calibrate pH
meter.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Variance Conformance with Approved Procedures
OBSERVATION: Upon initiating testing sushi rice at time of inspection, PIC
did not slurry sushi rice properly with rice to water ratio per HACCP
plan. PIC to ensure written testing procedures in HACCP plan are followed
when testing sushi rice.
8-103.12-P REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Variance Conformance with Approved Procedures
OBSERVATION: Observed boxes and containers being stored directly on floor
of walk-in freezer. PIC to ensure foods are stored at least 6 inches off
of floor to prevent potential contamination.
3-305.11 REGULATION: Item 39 Contamination prevented during food
preparation, storage and display -- Storage, Food-Preventing Contamination
from the Premises
Shunju Chinese &Japanese Cuisine Date: 05/30/2023 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: No covered receptacle available in employee unisex toilet
room for proper disposal of sanitary napkins/products. PIC to obtain
covered receptacle in toilet room.
6-202 .14 REGULATION: Item 53 Toilet features; properly constructed, supplied,and
cleaned -- Toilet Rooms, Enclosed
Discussion Observed consumer advisory in compliance on menus and paper
menus but consumer advisory missing from daily specials menu. PIC to add
consumer advisory on menu.
OBSERVATION: Observed multiple non-food contact surfaces including but not
limited to walls, interiors of refrigerators, and exterior of rice pots
with soil and/or dust accumulation. PIC to ensure surfaces are cleaned at
a frequency necessary to decrease such accumulations.
4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact
Surfaces
In Compliance Observed CFPM and allergen certificates in public view.
Observed duck sauce in "Atosa" branded two door refrigerator at 41°F.
Observed egg rolls, cooked pork, and raw beef teriyaki all in low-boy
three door refrigerator at 41°F. Observed raw chicken and raw shrimp both
in top section of in-line refrigerator across from wok station at 41°F.
Observed cooked chicken, cooked pork, and cooked shrimp all in additional
top section of in-line refrigerator at 41°F. Observed tofu in cabinet
section of unit at 39°F. Observed noodles and cooked chicken both in
walk-in refrigerator at 41°F. Observed raw salmon and raw tuna both in
glass display refrigerator at sushi bar at 40°F. Observed fried rice and
white rice both in rice pots at 145°F and 148°F respectively. Observed
wonton soup in hot holding table at 179°F. Observed low-temperature
warewashing machine dispensing 100ppm of bleach sanitizer via readily
available testing strips. Observed sushi rice tested during time of
inspection with a final pH of 4.0.
Discussion Observed hood sticker in compliance, next service due in July
2023.
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.