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Home My WebLink AboutThyme Rest - Food Est Inspection Report - Inspection - 97 TURNPIKE STREET 11/21/2019 R-10 `°n'„�rkhr��r"`�''''"'err FOOD ESTABLIS ENT INSPECTION REPORT 40 120\lain Stn•cr \onh An,lk wr.%IA0I8 t.i Inspection Number Date V Time Inspection Type Client Type Inspector Thyme Restaurant FE8F7 11/21/19 12:11 PM Routine Retail M.Baldwin 97 Turnpike Street Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 0 0 4 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applirable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination(Cont'd) IN OUT NA NO COf 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting V Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrhea)events V 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V21.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 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved Consumer Advisory IN OUT NA NO CO£ 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature V Food/Color Additives and TOXIC Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite V 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted In Yellow 29.Compliance with variance/specialized process/HACCP •.. Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO£ 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 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. VUtensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used,test 49. Non-food contact surfaces clean 1 J 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 1 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 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 2 V 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 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 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,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). LJ4 Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT BageNumber 2 Thyme Restaurant 97 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 FE8F7 11/21/19 12:11 PM M.Baldwin Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow Food Identification Food properly labeled; original container 37 3-302.12 Food Storage Containers Identified/Common Name-Kitchen - C Add label to rice and flour container. "FLOUR"for example. Code:Except for containers holding food that can be readily and unmistakably recognized such as dry gg pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. /BAN Prevention of Food Contamination Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Thyme Restaurant 97 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 FE8F7 11/21/19 12:11 PM M.Baldwin Inspection • •rt (Continued) llllllllllllRepeat Violations Highlighted in Yellow Cont. prevented during food prep., storage & display 39 3-305.11 Food Storage -Kitchen - C Store onions up off the floor. Code:Food shall be protected from contamination by storing food: in a clean dry location, where it is not exposed to splash, dust, or other contamination;and at least 6 inches off the floor. ►- r fir:. A 39 3-305.11 Food Storage- Kitchen - C Store food 6 in up off floor. Code.Food shall be protected from contamination by storing food: in a clean dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches off the floor. f J Utensils, Equipment and Vending Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT 1�geNumber 4 Thyme Restaurant 97 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 FE8F7 11/21/19 12:11 PM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - Bar- COS C Drip cup under soda gun needs cleaning. Code: Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Notes Notes 88 Notes -Front lobby - N Current certificates. -General Notes. s.•rs�• i r Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p-ageNumber 5 Thyme Restaurant 97 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 FE8F7 11/21/19 12:11 PM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes -Sushi - N Ph log updated great. -General Notes. err aft ww '1 P� io w �e 'lC n _ s s c 88 Notes -Hibachi - N Hibachi chef wearing hat-great. -General Notes. 88 Notes -Kitchen - N Hood cleaning due this month per sticker. Filters appear clean today. Contact North Andover Fire Protection officer to answer any questions on required frequency. Health Dept requires hood and filters be clean. -General Notes. - s r� Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Thyme Restaurant 97 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 FE8F7 11/21/19 12:11 PM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Positive Notes Proper Food Safety Practices 98 98 Proper Food Safety Practices- - N Proper consumer and allergen advisories-good. - Excellent. ANNA& )A4 loft Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Temperatures Area Equipment Product Temps Kitchen I I Chicken 141 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 7 Thyme Restaurant 97 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 FE81`7 11/21/19 12:11 PM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow Chef states chicken cooked to at least 165 deg F, great. Facility food contact surfaces appear clean. All hand sinks have soap paper towels and hand wash signage. Town of North Andover- Health Department