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HomeMy WebLinkAboutFood Est - Inspection - 550 TURNPIKE STREET 4/24/2023 (2) North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: Name: Pita Thyme@ Inspection Date:04/24/2023 Number of P and PF Violations O Address: 550 Turnpike Street Time In/Out: 02:05 pm /02:29 pm (Items 1 though 29): Phone: 978-655-1990 Permit No.: 56425 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29): Owner: Elias & Louma Khoury Type of Operation: Food Service Person-in-charge: Louma Khoury Type of Inspection: Re-Inspection Previous Inspection Date: 04/12/2023 Inspector: C.Lachendr0 Date of Re-Inspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature n/o 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 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, 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). Inspector: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Pita Thyme@ Date: 04/24/2023 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/o backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness In display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Pita Thyme@ Date: 04/24/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 04/24/23 OBSERVATION: Observed container of falafel in steam table at 126°F. Upon discussion of proper hot holding temperatures, PIC voluntarily discarded falafel. **RE-INSPECTION** OBSERVED CONTAINER OF FALAFEL IN STEAM TABLE AT 140OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 04/24/23 OBSERVATION: Observed packaged baba ghanouj and chickpea salad both in open-face refrigerator at 50°F and 45°F respectively. Foods that have remained in unit for more than 4 hours were voluntarily discarded during time of inspection. Ambient thermometer in unit reading 43°F. Discussed cold holding requirements with PIC. Discussed with PIC that air curtain attached to unit may aid in maintaining proper temperatures. **RE-INSPECTION** OBSERVED TABBOULEH IN OPEN-FACE REFRIGERATOR AT 41OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 04/24/23 OBSERVATION: Observed digital food thermometer appearing to have dead batteries at time of inspection. PIC states intention to obtain new thermometer. **RE-INSPECTION** FOOD THERMOMETERS READILY AVAILABLE AT TIME OF RE-INSPECTION. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices Verified 04/24/23 OBSERVATION: Observed packaged food items including cookies, baklava, and assorted salads missing labeling components. Discussed labeling requirements with PIC. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor. **RE-INSPECTION** PACKAGED FOODS PROPERLY LABELED AT TIME OF RE-INSPECTION. 3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food Labels Verified 04/24/23 OBSERVATION: Observed utensils being stored in room temperature water in between uses. Discussed proper storage methods with PIC. **RE-INSPECTION** OBSERVED UTENTILS BEING STORED IN DRY, CLEAN CONTAINER IN BETWEEN USES AT TIME OF RE-INSPECTION. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Pita Thyme@ Date: 04/24/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed CFPM and allergen certificates posted in public view. Observed tabboule, quinoa, and sliced tomatoes all in cold holding table at 41°F. Observed hommus in cabinet section of unit at 41°F. Observed falafel and lentil soup both in walk-in refrigerator at 41°F. Observed lentil soup, potatoes, and chicken all in steam table at 154°F, 136°F, and 180°F respectively. Observed both low-temperature warewashing machines operating in compliance via readily available testing strips. Observed quaternary sanitizer in three bay sink in compliance. Testing strips available. Observed foods in freezer units to be frozen solid. Observed clean knives on magnetic knife strip. Observed dry storage in compliance. Observed handwashing sinks in compliance. No pest activity observed. Discussion Observed hood sticker in compliance, next service due in June 2023. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.