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Home My WebLink AboutFood Est - Family Sushi - Inspection - 350 WINTHROP AVENUE 1/4/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Family Sushi Inspection Date:01/04/2024 Number of P and PF Violations ^ Address: 350 Winthrop Ave Time In/Out: 10:50 am / 11:59 am (Items 1 though 29): 1 Phone: 603-320-6857 Permit No.: 52602 Number of Repeat P and PF w Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): II Owner: August Htoo Type of Operation: Food Service, HACCP Person-in-charge: Lugyl No Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 01/14/2024 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, Out 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/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 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/ In 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 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: Person In Charge: CX V I\ Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Family Sushi Date: 01/04/2024 Page 2 of 3 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 Out 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: 01/04/2024 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Designated PIC lacking knowledge about sushi rice testing procedures is suggestive of poor managerial control, it appears PIC is not performing their duties. PIC on site is to be knowledgeable and be able to demonstrate such knowledge about reducing risk of foodborne disease prevention. 2-102 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- PIC Demonstration Repeat OBSERVATION: Observed pH meter not operating properly as evidenced by incorrect read of pH of sushi rice at time of inspection. PIC to cease and desist production of sushi rice until an approved method to test pH of sushi rice is made available. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures Repeat OBSERVATION: Observed prepared white sushi rice that PIC states was made today with pH level not recorded on pH log on site. Last entry on sushi rice pH log was week of 12/4. 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 -- Conformance with Approved Procedures OBSERVATION: Observed thawed tuna filets in ROP bearing label indicating to remove filets from ROP prior to thawing. PIC to discard tuna filets. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing In Compliance Observed packaged pickled ginger in open-face refrigerator at 40°F. Observed cream cheese and cooked shrimp both in two door low-boy refrigerator at 41°F. Observed container of sliced cucumber on designated shelf in walk-in refrigerator at 40°F. Observed quaternary sanitizer and testing strips available. Observed pH of tested sushi rice at 4.3 via inspector' s testing strips at time of inspection. 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.