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HomeMy WebLinkAboutShunju Restaurant - Inspection - 733 TURNPIKE STREET 5/26/2026 "F(iwii of North A.ndover Board of fiealth FOOD ESTABLISHMENT INSPECTION REPORT R-10 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Shunju Chinese Japanese Cuisine A4182 6/10/25 11:40 AM Routine Restaurant S.Pierce 733 TURNPIKE STREET 1:27 PM NORTH ANDOVER, MA 01845 Permit Number Risk Variance 2stab.Type 52333 4 Restaurant IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO COS 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee reconditioned&unsafe foods knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO COS 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23 Proper date marking and disposition 1 8. Hands clean&properly washed � 24.Time as a Public Health Control;procedures&records � 9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed Consumer Advisory IN OUT NA NO COS 10.Adequate hanwas ing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO COS 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO cos 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used 14.Required records available-shellstock tags parasite J 28.Toxic substances properly identified,stored&used destruction, Conformance with Approved Procedures IN OUT NA NO COS Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COS 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 2 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. Utensils, Equipment and Vending IN OUT NA NO COS control 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding constructed,&used 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used strips 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 4 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 1 �/ �/ 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,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). Priority Pf Core Risk Factor Repeat Risk Factor -I 71�� 2 8 9 7 0 S.Pierce Yong Chen-Expires Certificate#: Follow Up Required: Y Follow Up Date: FOOD SAFETY INSPECTION REPORT Page Number 2 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow Employee Health Management, food employee and conditional employee; knowledge, 3 2-102.11 (C)(2), (3)(17) Demonstration -Establishment- Pf No food employee reporting agreement form available during inspection. Code:A PIC shall demonstrate knowledge by requiring a food employee to report to the person in charge:a diagnoses of any disease transmissible through food;symptoms associated with any disease transmissible through food;exposure to any disease transmissible through food;and past illness of any disease transmissible through food. In accordance with Section 8-405.11 this violation must be corrected within 10 days Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 5-205.11 Using a Handwashing Sink- Kitchen - os Sanitizer bucket observed stored in handwashing sink on right Pf side of cook line. PIC removed. Code:A handwashing facility shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than „ handwashing. An automatic handwashing facility shall be used in ,hr/ accordance with manufacturer's instructions. ' In accordance with Section 8-405.11 this violation must be corrected within 10 days 10 6-301.11 Hand Cleanser Available - Kitchen - Cos Soap observed on floor under handwashing sink on right side of cook line. PIC placed on handwashing sink. Pf Code:Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. In accordance with Section 8-405.11 this violation must be corrected within 10 days Approved Source North.Andover Board of Health* 120 Ma*n Street, North Andover, MA o1845, 978 688 954 FOOD SAFETY INSPECTION REPORT Page Number 3 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow Required records available: shellstock tags, parasite destruction 14 3-203.12(C) Shellstock, Maintaining Identification - Establishment- Pf Must keep all shellfish tags for 90 days. In conversation with PIC, not all tags are being kept. Tags that were observed have last date of sale. Code: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph B of this section, by. (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under paragraph B of this section;and(2) If shellstock are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and(b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates;or different growing areas as identified on the tag or label before being ordered by the consumer. In accordance with Section 8-405.11 this violation must be corrected within 10 days Protection From Contamination Food Separated and protected 15 - Kitchen - ' S Chicken observed behind beef in flip top unit. Chef rearranged items to reduce the potential of the raw Pr chicken contaminating the raw beef. Code: Foods shall be protected from cross contamination by:Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or(b)Arranging each type of food in equipment so that cross contamination of one type with another is prevented and(c)preparing each type of food at different times or in separate areas. In accordance with Section 8-405.11 this violation must be corrected within 72 hours 15 - Kitchen - os Raw chicken observed over cooked chicken in walk in cooler. PIC rearranged. Code:Foods shall be Pr protected from cross contamination by.Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, Iamb, pork and poultry during storage, preparation, holding, and display by. (a) Using separate equipment for each type, or(b)Arranging each type of food in equipment so that cross contamination of one type with another is prevented and(c)preparing each type of food at different times or in separate areas. In accordance with Section 8-405.11 this violation must be corrected within 72 hours Time / Temperature Control for Safety North.Andover Board of Health: 120 Main Street, North Andover, MA o1845 97 688 954 FOOD SAFETY INSPECTION REPORT Page Number 4 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow Date marking and disposition 23 3-501.17 (A)(C) Date Marking RTE Foods -On Premises Prep -Kitchen - Pf No date marking observed on food items throughout establishment. Code:Refrigerated, RTE/TCS food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, sold or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A refrigerated, RTE/TCS food ingredient or a portion of a refrigerated, RTE/TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. In accordance with Section 8-405.11 this violation must be corrected within 10 days Prevention of Food Contamination Insect, rodents & animals not present 38 6-501.111 (C) Controlling Pests - Establishment- Pf Rodent droppings observed on deli slicer stored on rack in ware washing area. PIC placed slicer in ware washing to wash with hot soapy water, rinse, then sanitize. Code: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control, such as pesticides, must be used according to law and manufacture's instructions. In accordance with Section 8-405.11 this violation must be corrected within 10 days 38 6-202.15(A) Outer Openings, Protected - Kitchen - (1,11011 0 S Rear entry door observed propped open and screen door also observed open, allowing for the potential C entry/travel of rodents. PIC closed door. Code: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings;closed, tight-fitting windows;and solid, self-closing, tight fitting doors. In accordance with Section 8-405.11 this violation must be corrected within 90 days 38 6-501.111 (C) Controlling Pests - Kitchen - Cos Rodent droppings observed on tinfoil cover shelving unit containing clean equipment and utensils adjacent Pf to flip top unit on cook line. All equipment and utensils were removed and placed in ware washing area for cleaning and sanitizing. Shelving unit was observed removed from the facility. Code: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control, such as pesticides, must be used according to law and manufacture's instructions. In accordance with Section 8-405.11 this violation must be corrected within 10 days North.Andover Board of Health: 120 ain Street, North Andover, MA o1845 917 688 9514 FOOD SAFETY INSPECTION REPORT Page Number 5 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow 38 6-501.111 (C) Controlling Pests - Kitchen - s Two rodent droppings observed adjacent to clean dishes. PIC removed dishes for cleaning and sanitizing. Pf Employee washed and sanitized area. Code: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control, such as pesticides, must be used according to law and manufacture's instructions. In accordance with Section 8-405.11 this violation must be corrected within 10 days 41 3-304.14(A)-(E)Wiping Cloths, Use Limitation - Kitchen - COS Sanitizer bucket observed on floor. PIC placed on shelf in ware washing area. Code: Cloths in-use for C wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution and laundered daily. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Containers of chemical sanitizing solutions shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. In accordance with Section 8-405.11 this violation must be corrected within 90 days Proper Use of Utensils In-use utensils; properly stored 43 3-304.12 In-Use Utensils/Between-Use Storage- Kitchen - C Rice scoops observed stored in water at room temperature. Code:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container;in food that is not TCS food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours;in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes, in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not TCS food,or in a container of water if the water is maintained at a temperature of at least 1350F and the container is cleaned at at least every 24 hours. In accordance with Section 8-405.11 this violation must be corrected within 90 days North.Andover Board of Health* 120 Main Street, North Andover, MA o1845 97 688 954 FOOD SAFETY INSPECTION REPORT Page Number 6 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow 43 3-304.12 In-Use Utensils/Between-Use Storage- Kitchen - C Multiple cups observed stored inside food containers to act as scoops. Code:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container;in food that is not TCS food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours;in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes, in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not TCS food;or in a container of water if the water is maintained at a temperature of at least 1350E and the container is cleaned at at least every 24 hours. In accordance with Section 8-405.11 this violation must be corrected within 90 days Physical Facilities Toilet facilities: properly constructed; supplies & cleaned 53 6-501.18 Cleaning of Plumbing Fixtures - Kitchen - C Debris observed on the surfaces of all three hand washing sinks. Code:Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. In accordance with Section 8-405.11 this violation must be corrected within 90 days 55 6-501.12 Cleaning. Frequency/Restrictions - Kitchen - C Hood filters observed with accumulation of debris. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. In accordance with Section 8-405.11 this violation must be corrected within 90 days 55 6-501.12 Cleaning. Frequency/Restrictions -Warewashing - C Debris observed on walls in ware washing and adjacent food prep area. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. In accordance with Section 8-405.11 this violation must be corrected within 90 days 55 6-501.12 Cleaning. Frequency/Restrictions - Kitchen - C Accumulation of debris observed on wall surfaces of walk in cooler. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. In accordance with Section 8-405.11 this violation must be corrected within 90 days North Andover Board of Health* 120 a*n Street, North Andover MA o1845 97 688 954 FOOD SAFETY INSPECTION REPORT Page Number 7 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (C)(1) Food Allergy Awareness Requirements -Poster- Establishment- C No allergen poster observed during inspection. Code:Food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall prominently display in the employee work area a poster approved by the Department, no smaller than 8.5 by 11 inches, relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy;and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. In accordance with Section 8-405.11 this violation must be corrected within 90 days Notes Notes 88 Notes - Establishment- N Hood sticker indicates last service occurred on April 20, 2025 and is next due in 90 days. - General Notes. oww 4 I. x , 1 1 / iij Uh d�ft 3 "im e r "1 u o 6 k b F ri %9G r/ri r i r jt— %r f uw�fi"n i r, 88 Notes -Sushi - N Flowchart and other pages within on site HACCP plan references parameters of less than 4.3 and 4.6 for pH. Please update to reflect pH parameters of less than/equal to 4.1 as stated later in HACCP plan. Sushi rice was not ready to be tested during this inspection. Therefore, testing acidified rice was not observed. Sushi area appeared to have all required supplies for testing sushi rice. PH logs observed complete. - General Notes. North.Andover Board of Health: 120 Main Street, North Andover, MA o1845, 9178 688 9514 FOOD SAFETY INSPECTION REPORT Page Number 8 Shunju Chinese Japanese Cuisine 733 TURNPIKE STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER MA 01845 A4182 6/10/25 11:40 AM S.Pierce ' 1:27 PM Repeat Violations Highlighted inWROMELINAl Yellow Area Equipment Product Notes Temps Establishment Misc. Cooked chicken Holding 36 OF Establishment Flip Top Cooked beef Holding 38 OF Establishment Flip Top Bean sprouts Holding 40 OF OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Shunjuna@gmail.com North.Andover Board of Health: 120 Main Street, North Andover, MA o1845, 9178 688 9514