HomeMy WebLinkAboutPita Thyme - Routine - Food Est - Inspection - 550 TURNPIKE STREET 11/10/2021 R-10 & rthoA `low IIvalthDel 120%4iti Sr,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Pita Thyme 1 11/10/21 11:25 AM Routine Restaurant M.Baldwin
550 Turnpike St 11:46 AM
North Andover , MA Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 1
... ..
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(Corl IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected V
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, J
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 18.Proper cooking time&temperatures V
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 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 V
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 �
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 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 V26.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 V27.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 CO:
29.Compliance with variance/specialized ecialized rocess/HACCP
I ighlighted in Yellow p p p
......................Re.peat..V..�.�.at..�.n.S...H...................................... ..............................................
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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 ,� 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
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 1
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
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
J
-- Follow Up Required: Y Follow Up Date:
M.Baldwin Louma-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Pita Thyme Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA CD5A 11/10/21 11:25 AM M.Baldwin
11:46 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
98 -All packaged items have label
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Pita Thyme Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA CD5A 11/10/21 11:25 AM M.Baldwin
11:46 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
98 - -
Hood appears very clean
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.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
98 - -
Sanitizer is 200 ppm in three bay-
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Pita Thyme Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA CD5A 11/10/21 11:25 AM M.Baldwin
11:46 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
98 - -
,.
Certificates current and posted. Allergen will expire in a .,tl
couple weeks. - ,� k,
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Utensils, Equipment and Vending
Warewashing facilities: installed, maintained & used; test strips
48 4-204.118 Warewasher Flow Pressure Device -Back prep area -
C Pressure gauge shattered. Dish rinse 0 ppm. Provide 50 ppm. Utilize three bay sink to sanitize until
repaired. Please email when repaired. Code: Warewashing machines that provide afresh hot water
sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that
measures and displays the water pressure in the supply line immediately before entering the warewashing
machine;and if the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse
control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.
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Area Equipment Product Notes Temps
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Pita Thyme Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA CD5A 11/10/21 11:25 AM M.Baldwin
11:46 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Front prep area Cold display prep 38 OF
Front prep area Steam table 160 OF
Back prep area Walk in 38 OF
Front prep area OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
All staff wearing hair restraints.
Town of North Andover- Health Department