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Home My WebLink AboutThyme - Food Est Insp Report - Inspection - 97 TURNPIKE STREET 11/18/2020 R-10 \onhAado%rrIlvalthlkpt. �✓ IntlMmoSirmt FOO �2STABLISHMENT INSPECTION REPORT \onhAmkncr.MA0181.i 46P 4 Inspection Number Date me In/Out Ins ection T e Client Type Inspector Thyme Restaurant 6FBF7 11/18/20 9:40 AM Routine Retail M.Baldwin 97 Turnpike Street 10:58 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Jenny 0 0 3 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow F777,r v•'fit] BfV151On IN OUT NA NO COS Protection from Contamination Coned IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected 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 J Timefremperature Control for Safety IN OUT NA NO CO; 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding Good Hygienic Practices IN oUrpgeNfk 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NftOS'' 23.Proper date marking and disposition `/ 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records I/ 9. No bare hand contact with RTE food or a pre-approved Consumer Advisory _ IN our 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 NANO COE 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 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN our NA No COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ••• Retail Practices Safe food and Water IN OUft IA NO.COSi Proper Use of Utensils IN OUT NA NO cos 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. V Utensils,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 36. Thermometers provided&accurate Physical Facilities :IN OUT NA NO Cos Food Identification IN OUT NA NO COS' ( 1 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 ._i 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 1 ' 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness LJ 55.Physical facilities installed,maintained&clean 2 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 1 42.Washing fruits&vegetables 0 00 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 ZZL2 - ` Follow Up Required: ®Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Thyme Restaurant Inspection Number Date Time In/Out Inspector 97 Turnpike Street 6FBF7 11/18/20 9:40 AM M.Baldwin North Andover, MA 01845 10:58 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 88 -One Hibachi table currently open. PIC states chef to spa "i M ail customer distance is between 5&6 ft. Not measured at time � ` _ of inspection.Current covid guidance states distance MUST be at least 6 ft between working staff and customers. Provide 6 ft social distancing or add plexiglass between staff and customers. One suggestion is to seat at one table and cook at a different table. - 88 - - Dept of Public Heath official advised us that Hibachi would generally follow the bar guidance on covid which includes the following. Please contact us before installing any plexiglass to ensure it meets the needs of the operation. Covid bar guidance: Bar seating is permitted provided that either: -There are no active work areas or working staff behind the bar at least 6 ft away; or -There is a physical barrier(e.g. Plexi-glass)separating customers from the bar space that is at least 30 in-hoc hinh nnii n nnn/nnnninn nt fho hnffnm of fhn hnrrinr is nIlnxaori fnr fnnrl nnrl rlrinlr coniinn no Innn no Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Thyme Restaurant Inspection Number Date Time In/Out Inspector 97 Turnpike Street 6FBF7 11/18/20 9:40 AM M.Baldwin North Andover, MA 01845 10:58 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Front entrance mask signage-good. - 98 - - Sanitizer at front vestibule - I z 3 f .,. Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Thyme Restaurant Inspection Number Date Time In/Out Inspector 97 Turnpike Street North Andover, MA 01845 6FBF7 11/18/20 9:40 AM M.Baldwin 10:58 AM Inspection Report • • Repeat Violations Highlighted in Yellow 98 -Pickup area - 98 - - Sushi rice pH log is up to date KIVWIeNIM.�t� 7[Y� LG �t + i RAE wM 4f iR r � , Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT PsageNumber 5 Thyme Restaurant Inspection Number Date Time In/Out 97 Turnpike Street Inspector North Andover, MA 01845 6FBF7 11/18/20 9: AM M.Baldwin 10:5:58 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Allergen advisory posted- , Fasd dltKr9ien i 98 - - Sanitizer test strips available. - � � r r� 1 t i►` ,i s a Physical Facilities Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Thyme Restaurant Inspection Number Date Time In/Out 97 Turnpike Street Inspector North Andover, MA 01845 6FBF7 11/18/20 9:40 AM M.Baldwin 10:58 AM Inspection • •rt (Continued) ations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Flour on floor in dry storage. Clean floor. 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 s' during periods when the least amount of food is exposed such as after closing. 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Door to freezer has build up. Clean door. 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 g during periods when the least amount of food is exposed I. ; such as after closing. s e l Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 7 Thyme Restaurant Inspection Number Date Time In/Out Inspector 97 Turnpike Street p North Andover, MA 01845 6FBF7 11/18/20 9:40 AM M.Baldwin 10:58 AM Inspection • •rt (Continued Repeat Violations Highlighted in Yellow 56 6-501.14 Clean.Vent. Sys. Prev. Discharge - Kitchen - C Hood last cleaned on 2/2020, was due in May. Clean hood within the next 30 days. Code: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. wy 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 Ventilation hood inspection sticker up to date? OUT Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 8 Thyme Restaurant Inspection Number Date Time In/Out Inspector 97 Turnpike Street 6FBF7 11/18/20 9:40 AM M.Baldwin North Andover, MA 01845 10:58 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Notes Temps 7Sushi Master built Ambient 37 OF G Sushi M3 cooler Ambient 38 OF Kitchen Rice 156 OF I Kitchen Walk in Ambient 41 OF Kitchen M3 fridge Ambient 40 OF Kitchen M3 three door fridge Ambient 43°F Kitchen Rice cooker Rice 152 OF __FKitchen Bar fridge Ambient 38°F Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Pre-Inspection Interview completed with Jenny on 11110120. Discussion included- Thyme is open for indoor dining and take out. Tables are six feet apart and some tables are closed to allow for distancing. Take out table is available. Staff take their temperature daily when they come into work. They disinfect tables and door knobs regularly. Sanitizer is available for customers at front entrance. One Hibachi table open at dinner time. No seating at the sushi area. On site inspection completed on Friday 10/13 at 10:15 AM. Inspection findings- Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number s Thyme Restaurant 97 Turnpike Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 6FBF7 11/18/20 9: AM M.Baldwin 10:5:58 AM Inspection • •rt (Continued) iiiiiiiiiiiiiiiRepeat Violations -11M.an.1TM.11in Yellowillllllllllll Staff all wearing masks. Good mask signage and take out guidance. No seating observed at sushi bar. For follow up please- - Adjust the three door fridge across from cooking area to ensure it is maintained at 41 deg F or less (address immediately). - Clean flour in dry storage - Hibachi chef must be a full six feet from customers or install plexiglass. Suggest cooking on one table and seating at another. Do not operate Hibachi if under 6 ft between chef and customers due to covid risk. Contact health dept before adding plexiglass just to confirm that height is correct for Hibachi area. - schedule hood cleaning - clean freezer door Re-inspection on Friday December 4. Please call with any questions. Town of North Andover-Health Department