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HomeMy WebLinkAboutFood Est - Family Sushi - Inspection - 350 WINTHROP AVENUE 5/17/2023 (3) 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:05/17/2023 Number of P and PF Violations w Address: 350 Winthrop Ave Time In/Out: 11:50 am /12:08 pm (Items 1 though 29): 'I 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: August Htoo Type of Inspection: Re-Inspection Previous Inspection Date: 05/01/2023 Inspector: C.Lachendr0 Date of Re-Inspection: 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 In 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/ In 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: Cq Person In Charge: c _ Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Family Sushi@ Date: 05/17/2023 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 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 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 Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Family Sushi@ Date: 05/17/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 05/17/23 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. **RE-INSPECTION** OBSERVED PACKAGED SUSHI ROLLS TOWARD FRONT OF OPEN-FACE REFRIGERATOR AT 50°F. PIC STATES ROLLS WERE MADE APPROXIMATELY AN HOUR AND A HALF AGO. UPON DISCUSSION OF COLD HOLDING REQUIREMENTS, PIC VOLUNTARILY RE-LOCATED DOUBLE STACKED PACKAGES OF SUSHI FROM REFRIGERATOR. DISCUSSED WITH PIC TO STORE LESS PACKAGED SUSHI IN REFRIGERATOR AND REFILL AS NEEDED TO AVOID TEMPERATURE ABUSE. 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. " **RE-INSPECTION** PIC STATES CONSUMER ADVISORY ON PAPER MENUS ARE IN THE PROCESS OF BEING EDITED. WILL VERIFY AT NEXT ROUTINE INSPECTION. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Verified 05/17/23 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. **RE-INSPECTION** OBSERVED pH OF WHITE SUSHI RICE MADE TODAY WRITTEN ON LOG AT TIME OF RE-INSPECTION. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Variance Conformance with Approved Procedures Verified 05/17/23 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. **RE-INSPECTION** NO TCS FOODS SITTING OUT OF TEMPERATURE CONTROL AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 05/17/23 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. **RE-INSPECTION** OBSERVED FOODS STORED IN APPROVED FOOD CONTAINERS AT TIME OF RE-INSPECTION. 4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- FCS Characteristics-Materials for Construction and Repair Verified 05/17/23 OBSERVATION: Observed expired quaternary sanitizer testing strips. PIC to obtain new testing strips to accurately test concentration of sanitizer. **RE-INSPECTION** NEW QUATERNARY SANITIZER TESTING STRIPS AVAILABLE AT TIME OF RE-INSPECTION. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Family Sushi@ Date: 05/17/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 05/17/23 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. "RE-INSPECTION" FOOD THERMOMETER READILY AVAILABLE AT TIME OF RE-INSPECTION. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices 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 Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.