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HomeMy WebLinkAboutFood Est - Shunju - Inspection - 733 TURNPIKE STREET 6/12/2024 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: Shunju Chinese&Japanese Cuisine Inspection Date:06/12/2024 Number of P and PF Violations Address: 733 Turnpike Street Time In/Out: 11:45 am /12:54 pm (Items 1 though 29): 3 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: T.Adell Date of Re-Inspection: 06/22/2024 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, In 15 Food separated and protected Outi cos 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 In 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 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 In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly Out 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 n/o 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: A_ Person In Charge: --Z Page 1 of 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Shunju Chinese&Japanese Cuisine Date: 06/12/2024 Page 2 of 5 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 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; In 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, Out 37 Food properly labeled: original Out maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Out 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 Out 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: Out 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: 06/12/2024 Page 3 of 5 DESCRIPTION OF VIOLATION Fail Code Discussion PIC states sushi rice just began cooking prior to beginning of inspection and not ready towards end of inspection. pH of rice not observed. Correct On Site OBSERVATION: Observed hand sink closest to dough mixer without cleanser. PIC to ensure all hand sinks are supplied with cleanser. PIC provided liquid soap during the inspection. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Correct On Site OBSERVATION: Observed hand sink on chef's line without drying provisions . PIC to ensure all hand sinks are supplied with drying provisions. PIC supplied paper towels during the inspection. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Correct On Site OBSERVATION: Observed raw animal foods stored above ready to eat (RTE) foods in walk in refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. PIC relocated raw animal foods during the inspection. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation OBSERVATION: Observed sushi rice pH log last recorded on "6/6" . PIC to re-train employees on HACCP compliance responsibilities and ensure pH log is recorded daily. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content OBSERVATION: Observed working containers of spices and sauces on chef's line without labels. PIC to ensure all easily mistakable foods taken from bulk supplies and placed into working containers are labeled with the common name of the food. 3-302 .12 REGULATION: Item 37 Food properly labeled : original container -- Bulk Containers, Food Labels OBSERVATION: Observed accumulation of what appeared to be droppings consistent with mice on floor behind ice machine and on floor behind dough mixer. PIC provided most recent pest control report from "Waltham Pest Services" dating 6/5/2024. Report states capturing 1 mouse in kitchen and 1 in dry storage area, suggesting PIC repair hole near ice machine, and maintaining physical facilities in clean condition. PIC to clean and sanitize affected areas and continue to work with pest control company to prevent and eliminate evidence of pest activity. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of Repeat OBSERVATION: Observed multiple containers of food stored directly on floor of walk in freezer. PIC to ensure foods are stored at least 6 inches above the floor. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparaticn, storage and display -- Storage, Food-Preventing Contamination from the Premises Shunju Chinese &Japanese Cuisine Date: 06/12/2024 Page 4 of 5 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed in-use utensils stored in containers of still water at 73-75°F. PIC to ensure if in-use utensils are stored in water, that the water is maintained at 135OF or above. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed containers previously containing tofu being reused to hold prepared foods throughout establishment. PIC to discontinue reusing single-use articles and provide NSF approved containers. 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations Repeat OBSERVATION: Observed interior of hood system and exteriors of broilers and refrigeration with accumulation of soil. PIC to ensure nonfood-contact surfaces of equipment are cleaned at a frequency necessary to preclude accumulation of soil residues. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces OBSERVATION: Observed flooring and walls throughout establishment with accumulation of soil. PIC to ensure physical facilities are cleaned as often as necessary to keep them clean. 6-501 .12 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Cleaning Frequency, Restrictions OBSERVATION: Observed screen door in rear of establishment in poor repair, with holes in screen and gaps on sides. Reviewed with PIC that holes could be potential entry point for pests. PIC to repair using approved methods and materials. 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods Repeat OBSERVATION: Observed ice machine with accumulation of what appears to be mold in the interior. PIC to fully empty ice machine and clean and sanitize at a frequency specified by the manufacturer or as frequently needed to preclude accumulation of soil residues. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Discussion Hood sticker dates 3/30/2024, in compliance. 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. Shunju Chinese &Japanese Cuisine Date: 06/12/2024 Page 5 of 5 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed egg drop soup in steam table at 190°F; rice in warming pot at 162°F; salmon in top rail of sushi in line refrigerator at 40°F; egg rolls in low swinging refrigerator at 40°F; sliced tomato in top rail of salad in line refrigerator at 40°F; cooked noodles in cabinet of wok in line refrigerator at 39°F; cooked noodles in walk in refrigerator at 38°F. Observed low temperature dish machine dispense sanitizer at 100 ppm via PIC's test strips.