HomeMy WebLinkAboutFood Est - Thyme 12.04.2020 - Inspection - 97 TURNPIKE STREET 12/4/2020 \unh 1udm(i licalihl)r'pt_ ��
R-10 ,.�,,,, ,,,. Fa ESTABLISHMENT INSPECTION REPORT
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Inspection Number Dime In/Out Inspection Type Client Type Inspector
Thyme Restaurant 331329 12/4/20 11:31 AM Re-inspection Retail M.Baldwin
97 Turnpike Street 11:37 AM
North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core
Sushi Chef 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
Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO CO,
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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
6:Health IN out NA�LQ 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting 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 diarrheal events J 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 V 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 NO COS 23.Proper date marking and disposition V
8. Hands clean&properly washed V
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 COE
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 26.Pasteurized foods used,prohibited foods not offered V
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 V27.Food additives:approved&properly used V
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 I
Safe Food and Water IN OUT NA NO Cos Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required ,/ 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 �/ 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 LJ
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 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 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display ® 54.Garbage&refuse properly disposed;facilities maintained
4 .Personal cleanliness 55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use11 El
42.Washing fruits&vegetables ® 9 ®FI®D
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
izi/ 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
North Andover, MA 01845 33629 12/4/20 11:31 AM M.Baldwin
11:37 AM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
98 - -
Dry storage area appears clean. -
Check List
IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed
Staff wearing face coverings? `�
Tables six feet apart? b �
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber
3
Thyme Restaurant Inspection Number Date Time In/Out Inspector
97 Turnpike Street 33B29 12/4/20 11:31 AM M.Baldwin
North Andover, MA 01845 11:37 AM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
-Temperatures
Area Equipment Product Notes Temps
Kitchen l M3 three door fridge I Ambient I I 39°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Re-Inspection conducted 12/4 at 11:30 AM. Jenny not In today so Sushi Chef was person In
charge.
All items from previous routine inspection have been corrected including-
Sushi chef advises that the Hibachi is being cooked at the back table while customers sit at the
front table. These areas are more than 6 ft apart so this is compliant with current covid guidance.
Refrigerator across from the woks is now 39 deg F.
Floor in dry storage area is clean.
Freezer door is clean.
Town of North Andover- Health Department