Loading...
HomeMy WebLinkAboutSunju Chinese Food Est Inspection Report - 12.17.2024 - Inspection - 12/17/2024 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: 12/17/2024 Number of P and PF Violations Address: 733 Turnpike Street Time In/Out: 11:30 am / 12:47 pm (Items 1 though 29): Phone: 978-681-1888 Permit No.: 52333 Number of Repeat P and PF w Email: Risk Category: 4 HACCP: Yes Violations(Items 1 though 29): II 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: 12/27/2024 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 r 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 lout I I cosl under cooked food 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 Out 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Shunju Chinese&Japanese Cuisine Date: 12/17/2024 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 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 r 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 Out r 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 r 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: 12/17/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion PIC and inspector calibrated their food thermometers using the ice point method during the inspection. Both thermometers read 32°F. Correct On Site OBSERVATION: Observed food employee wash their hands for significantly less time than 20 seconds at hand sink in kitchen entrance. PIC coached employee to perform proper hand wash during the inspection. PIC to re-train staff on compliant cleaning procedures. 2-301 .12-P REGULATION: Item 08 Hands clean and properly washed -- Hands and armsCleaning Procedure OBSERVATION: PIC unable to provide shellstock identification tags for fresh mussels on site. Reviewed compliance responsibilities with PIC, including recording the date that the last shell from the container was sold on the tag and using an approved record keeping system that maintains the tags in chronological order for 90 days. PIC to re-train staff. 3-203.12-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Shellstock Record Keeping Repeat OBSERVATION: Observed raw chicken stored behind raw beef and raw shrimp stored behind vegetables in top rail of in line refrigerator on chef's line. Observed raw animal foods stored above ready to eat (RTE) foods in the walk in refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation 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 or mold. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency OBSERVATION: Observed prepared foods identified by PIC as held for over 24 hours without date marking. PIC to ensure all prepared foods held for over 24 hours are date marked with a preparation date as day 1, and include a discard date not exceeding 7 days. PIC to re-train staff. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, Repeat OBSERVATION: Observed working containers of sauces and spices on chef's line and on dry storage shelving 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 -- Food Storage Containers Identified with Common Name of Food Repeat OBSERVATION: Observed what appeared to be an accumulation of droppings that looked consistent with mice on the floor below alcohol shelving in kitchen. PIC provided most recent pest control report from "Waltham Pest Services" dating 12/4/2024. Report states inspecting devices and suggesting PIC repair and clean physical facilities. PIC to 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 Shunju Chinese &Japanese Cuisine Date: 12/17/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat OBSERVATION: Observed in-use utensils stored in still water at 63°F adjacent to rice warming pot. PIC to ensure if in-use utensils are stored in water, that the water is maintained at 1350F or above. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Repeat OBSERVATION: Observed cardboard boxes previously containing raw chicken being reused to hold prepared foods in the walk in refrigerator. PIC to discontinue reusing single-use articles and provide NSF approved containers. Reviewed increased risk of cross contamination with PIC. 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 accumulation of soil on walls and window sills in kitchen. 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 Discussion PIC states sushi rice not finished cooking, no sushi being served to customers observed. All other aspects of HACCP plan observed in compliance. pH of rice will be measured at re-inspection. Discussion Hood sticker dates 10/13/2024, 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. In Compliance Observed low temperature dish machine dispense sanitizer at 50 ppm via PIC' s test strips. Observed rice in warming pot at 1630F; egg drop soup in warmer at 1790F; salmon in low refrigerator in sushi station at 38°F; shredded lettuce in top rail of salad in line refrigerator at 38°F; raw chicken wings in "Atosa" refrigerator at 40°F; chicken fingers in low swinging refrigerator on chef's line at 37°F; cooked pork in top rail of in line refrigerator on chef's line at 41°F; cooked chicken in walk in refrigerator at 39°F.