HomeMy WebLinkAboutFood Est - Shunju - Inspection - 733 TURNPIKE STREET 7/9/2024 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:07/09/2024 Number of P and PF Violations O
Address: 733 Turnpike Street Time In/Out: 01:15 pm /01:33 pm (Items 1 though 29):
Phone: 978-681-1888 Permit No.: 52333 Number of Repeat P and PF O Email: Risk Category: 4 HACCP: Yes Violations(Items 1 though 29):
Owner: Jason Chen Type of Operation: Food Service, HACCP
Person-in-charge: Jason Chen Type of Inspection: Re-Inspection Previous Inspection Date: 06/12/2024
Inspector: T.Adell 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
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/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 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/
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: B�i Person In Charge:
Page 1 of 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Shunju Chinese&Japanese Cuisine@ Date: 07/09/2024 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
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 r
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 r Massachusetts Requirements
present M1 Anti-choking procedures in food In
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
Shunju Chinese &Japanese Cuisine@ Date: 07/09/2024 Page 3 of 5
Date Verified 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.
Verified 07/09/24 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.
**RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH CLEANSER.
6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Cleanser, Availability
Verified 07/09/24 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.
**RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH DRYING PROVISIONS .
6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Drying Provision
Verified 07/09/24 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.
**RE-INSPECTION** OBSERVED RAW ANIMAL FOODS PROPERLY STORED IN EQUIPMENT.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
Verified 07/09/24 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.
**RE-INSPECTION8** OBSERVED SUSHI RICE PH LOGS MAINTAINED IN COMPLIANCE.
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.
**RE-INSPECTION** OBSERVED WORKING CONTAINERS OF SPICES AND SAUCES ON
CHEF'S LINE WITHOUT LABELS. REVIEWED COMPLIANCE RESPONSIBILITIES WITH
PIC.
3-302 .12 REGULATION: Item 37 Food properly labeled : original container -- Bulk
Containers, Food Labels
Repeat 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. \
**RE-INSPECTION** OBSERVED WHAT APPEARED TO BE A LIGHT ACCUMULATION OF
DROPPINGS THAT LOOKED CONSISTENT WITH MICE ON FLOOR ADJACENT TO DOUGH
MIXER. PIC TO CLEAN AND SANITIZE AFFECTED AREAS AND CONTINUE TO WORK WITH
PEST CONTROL COMPANY.
6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests
Free of
Shunju Chinese &Japanese Cuisine@ Date: 07/09/2024 Page 4 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 07/09/24 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
preparation, storage and display -- Storage, Food-Preventing Contamination
from the Premises
Verified 07/09/24 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 135°F or above.
**RE-INSPECTION** OBSERVED IN-USE UTENSILS STORED IN COMPLIANCE.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Verified 07/09/24 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.
**RE-INSPECTION** OBSERVED PREPARED FOODS STORED IN COMPLIANT CONTAINERS.
4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly
stored and used -- Single-Service and Single-Use Articles-Use Limitations
Verified 07/09/24 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.
**RE-INSPECTION** OBSERVED NONFOOD-CONTACT SURFACES OF EQUIPMENT IN CLEAN
CONDITION.
4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact
Surfaces
Verified 07/09/24 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.
**RE-INSPECTION** OBSERVED PHYSICAL FACILITIES MAINTAINED IN CLEAN
CONDITION.
6-501 .12 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Cleaning Frequency, Restrictions
Repeat 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.
**RE-INSPECTION** OBSERVED SCREEN DOOR IN REAR OF ESTABLISHMENT REPLACED,
BUT GAPS STILL PRESENT ON BOTTOM AND SIDES OF DOOR. 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
Verified 07/09/24 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.
Shunju Chinese &Japanese Cuisine@ Date: 07/09/2024 Page 5 of 5
Date Verified 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.
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.