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HomeMy WebLinkAboutFood - Shunju - Inspection - 733 TURNPIKE STREET 11/6/2023 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: 11/06/2023 Number of P and PF Violations Address: 733 Turnpike Street Time In/Out: 11:40 am /12:55 pm (Items 1 though 29): Phone: 978-681-1888 Permit No.: 52333 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): 1 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: 11/16/2023 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 Out r 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 In tobacco use 23 Proper date marking and disposition Out 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/ In 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly cos r 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 r 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: rr Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Shunju Chinese&Japanese Cuisine Date: 11/06/2023 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 Out r 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 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, 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 r 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: 11/06/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat COS OBSERVATION: Observed plastic lids being stored directly inside of handwashing sink adjacent to cook's line. PIC removed lids in sink during time of inspection. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible for use at all times. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance OBSERVATION: Observed low-temperature warewashing machine not dispensing a detectable amount of bleach sanitizer at time of inspection. Observed bleach sanitizer bottle connected to machine to be empty. PIC states intention to obtain more sanitizer for machine. Discussed with PIC to use three bay sink to wash, rinse, and sanitize dishes and wares until more sanitizer is obtained for machine and machine is operating in compliance. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Repeat OBSERVATION: Observed ice machine with slight accumulation of what appears to be mold around chute area. 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 OBSERVATION: Observed chicken fingers and egg rolls that PIC states have remained in refrigerator for more than 24 hours without date marking. Discussed date marking requirements with PIC. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, Repeat OBSERVATION: No sushi rice lab testing results available at time of inspection. Discussed requirement with PIC. PIC to contact health office for assistance if needed. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Variance Conformance with Approved Procedures Repeat OBSERVATION: Observed boxes and buckets of foods being stored directly on floor of both walk-in refrigerator and 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 OBSERVATION: Observed expired bleach and quaternary sanitizer testing strips at time of inspection. PIC to obtain new testing strips to accurately test concentration of both sanitizers. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Shunju Chinese &Japanese Cuisine Date: 11/06/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed sushi rice pH log inconsistently filled out at time of inspection. PIC to ensure pH level of sushi rice is recorded on log each time a new batch of sushi rice is made and tested. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content Repeat OBSERVATION: Observed door frames on both cabinet sections of in-line refrigerators with accumulation of soil residues. PIC to ensure exteriors of units 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 chicken fingers, egg rolls, and cooked pork all in three door low-boy refrigerator at 40°F. Observed raw chicken, cooked pork, and bean sprouts all in top section of in-line refrigerator adjacent to wok station at 40°F. Observed noodles in cabinet section of unit at 39'F. Observed chicken fingers and noodles both in walk-in refrigerator at 41'F. Observed crab sticks and raw salmon both in glass display refrigerator at sushi bar at 39°F. Observed raw salmon and raw tuna both in two door refrigerator at sushi counter at 40°F. Observed hot and sour soup and egg drop soup both in hot holding table at 170°F. Observed quaternary sanitizer available at three bay sink. Observed foods in freezer units to be frozen solid. Discussion Observed hood sticker in compliance, next service due in February 2024 . 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.