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HomeMy WebLinkAboutThyme - Food - Inspection - 97 TURNPIKE STREET 6/20/2023 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: twolfenden@northandoverma.gov Name: Thyme Restaurant@ Inspection Date:06/20/2023 Number of P and PF Violations O Address: 97 Turnpike Street Time In/Out: 12:15 pm /12:54 pm (Items 1 though 29): Phone: 978-686-5888 Permit No.: 52691 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): Owner: Danny Lin Type of Operation: Food Service, HACCP Person-in-charge: Irene Li Type of Inspection: Re-Inspection Previous Inspection Date: 06/05/2023 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 n/o 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/ In 8 Hands clean and properly washed In under cooked food FF 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 In Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ In 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: CJ Person In Charge: -�c� Page 1 of 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Thyme Restaurant@ Date: 06/20/2023 Page 2 of 5 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 In 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 Out 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 Thyme Restaurant@ Date: 06/20/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 06/20/23 OBSERVATION: No handwashing signage available at handwashing sink behind sushi counter. PIC to provide handwashing signage at sink. **RE-INSPECTION** HANDWASHING SIGNAGE AVAILABLE AT HANDWASHING SINK BEHIND SUSHI COUNTER AT TIME OF RE-INSPECTION. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage Verified 06/20/23 OBSERVATION: Observed handwashing sink next to walk-in refrigerator with pans and other articles being stored directly inside of it. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible at all times. **RE-INSPECTION** OBSERVED CONDENSER HOSE FROM WALK-IN REFRIGERATOR INSIDE OF HANDWASHING SINK UPON ARRIVAL TO INSPECTION. EMPLOYEE RELOCATED HOSE DURING TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 06/20/23 OBSERVATION: No parasite destruction letter available on site from seafood supplier stating salmon and tuna used for sushi have been previously treated for parasites or are farm-raised. PIC to obtain letter and keep on file in establishment for review. **RE-INSPECTION** PARASITE DESCRUCTION LETTER AVAILABLE AT TIME OF RE-INSPECTION. 3-402 .12 REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Parasite Destruction Records, Creation, & Retention Verified 06/20/23 OBSERVATION: Observed dumplings sitting out of temperature control near prep table at 58°F. PIC to ensure TCS foods are refrigerated in between uses. Discussed cold holding requirements with PIC. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 06/20/23 OBSERVATION: Observed maraschino cherries, soybean paste, salad dressing that employee states was made at 10:00am this morning, and raw, packaged beef that employee states was delivered to establishment this morning at 46°F, 47°F, 46°F, and 45°F respectively. Employee started voluntarily discarding TCS foods that had remained for more than 4 hours in refrigerator during time of inspection. PIC will monitor temperatures in unit and send status update or repair slip to health office within 24 hours. **RE-INSPECTION** OBSERVED NOODLES, SOYBEAN PASTE, AND DUMPLINGS ALL IN WALK-IN REFRIGERATOR AT 41'F AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 06/20/23 OBSERVATION: Observed container of sanitizer near sushi bar not labeled with common name of chemical it contains. PIC to ensure working containers and spray bottles filled with chemicals are labeled with their common name. **RE-INSPECTION** OBSERVED LABELED CONTAINER OF SANITIZER AT SUSHI BAR AT TIME OF RE-INSPECTION. 7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used -- Common Name-Working Containers Thyme Restaurant@ Date: 06/20/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 06/20/23 OBSERVATION: Observed what appear to be mouse droppings on top of warewashing machine in kitchen area. Observed latest pest control report from Pest End dated 5/11/23 stating no activity was observed at time of service. PIC to clean and sanitize affected area and continue inspecting area for activity. **RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED AT TIME OF RE-INSPECTION. OBSERVED TOP OF WAREWASHING MACHINE TO BE CLEAN AT TIME OF RE-INSPECTION. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of OBSERVATION: Observed buckets and containers of foods being stored directly on floor of walk-in refrigerator and freezer. PIC to ensure foods are stored at least 6 inches off of floor to prevent potential contamination. **RE-INSPECTION** OBSERVED BOXES AND CONTAINERS OF FOODS BEING STORED ON FLOOR OF WALK-IN FREEZER AT TIME OF RE-INSPECTION. PIC TO ENSURE FOODS ARE STORED AT LEAST 6 INCHES OFF OF FLOOR TO PREVENT POTENTIAL CONTAMINATION. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises Verified 06/20/23 OBSERVATION: Observed several dish racks with accumulation of soil residues . Discussed with PIC to deep clean racks or replace if found to be necessary. **RE-INSPECTION** OBSERVED NEW DISH RACKS AT TIME OF RE-INSPECTION. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Verified 06/20/23 OBSERVATION: Observed interior of three door low-boy refrigerator and wall in walk-in refrigerator specifically toward front of unit with accumulation of soil residues and dust respectively. PIC to ensure specified areas are cleaned at a frequency necessary to decrease such accumulations. **RE-INSPECTION** OBSERVED LOCATIONS MENTIONED ABOVE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces In Compliance Observed CFPM and allergen certificates posted in public view. Observed salads with sliced tomatoes in "Dasani" branded two door refrigerator at 41°F. Observed sliced sweet potatoes and raw shrimp both in three door low-boy refrigerator at 41°F. Observed cooked chicken and mixed vegetables both in top section of in-line refrigerator at 41°F. Observed hard-boiled eggs and noodles both in cabinet section of unit at 40°F. Observed crab sticks in both glass case refrigerators at sushi bar at 41°F. Observed raw salmon in two door low-boy refrigerator at sushi bar at 41°F. Observed white rice in thermal rice pot at 160°F. Observed misc soup in hot holding table at 162°F. Observed quaternary sanitizer in three bay sink at 200ppm via available testing strips. Observed low-temperature warewashing machine dispensing between 50-100ppm of bleach sanitizer. Observed final pH of tested sushi rice at 3. 9. Discussion Observed hood sticker in compliance, next service due later this month. Thyme Restaurant@ Date: 06/20/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code 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.