Loading...
HomeMy WebLinkAboutFood Est - Pita Thyme - Inspection - 550 TURNPIKE STREET 4/12/2023 North Andover Health Department 120 Main Street, North Andover MA 01845 Food Establishment Inspection Report Tel. (978)688-9540-8640 Fax (978) 688-9542 Ernail: -------------- ............... Narne: Pita Thyme Inspection Date:04/12/2023 Numb er of P and far Violations ........­­111­­ ...... ------ Address: 550 Turnpike Street 111110 IrVOLA: 01:30 pat /02:37 p rn (Iteins 1 though 29): 2 ......... ............... . ............................ ..........­­.......... Plhone� 978-655-1990 Perrnit No,� 56425 Number of Repeat P and FIF Email: Risk Category� 2 HACCP� No ViOW6011S(IternS 1 thow9h 29): 0 ........... ­­­­­�....... wner: Elias & Lourna Khoury Type of Operation: Food Service .................. Per start-un-charge: Elias Khoury Type of inspecflorr: Routine ­­­­­.­­­ ­..........­ . ­......... ......... ............... ............. Inspector: C,Lachendro Date of Ro­lrrsnectiow 04/22/2023 or-After .................... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In in cor"Plaince Out =out compliance ij/0 not observed n/a not applicable COS corrected on-site r =repeat violakm .. .......... ....... .......... ........ .......... Compliance Status Compliance Status .......... ...... ......J— Supervision Protection from Contamination I 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 _fMpl9yee...Health previously served, reconditioned employee and In and unsafe food Conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 0 Ing 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 q,q0d Hyqueniq,Practices 21 Proper hot holding teMperatUre Out COS 6 Proper eating, tasting, drinking, or In 22..Proper cold holding temperature Out Cos ........................ tobacco use 23 Proper date marking and disposition I I ............. ......�­�­I——- 1.­....... 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth 'Porisy.t.Tier-Adyl,sciry nq -by Hands'- raw �C­1:4`ands­c­-le—an and properly washed In under cooked food Prevent! ontamination 25 Consurner advisory provided for r 9 No bare hand contact with RTE food In Re rements for H hl Suis ce It le Po ulations ............. 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited supplied arid accessible foods not offered .......... ................ oved 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 property used ­­­ —''. ........... . ..........­­------..............­­­.­­.--......... ............. 13 Food received in good condition, safe, In 28 Toxic SUbstances properly identified, In and unadulterated stored and used ........... r,m-a, n q,'e"',-w" -—­-­-- 14 Required records available, shellstock r ..Appfqy�d., rocedures tags, parasite destruction 29 Compliance with variance/ .................. OFFICIAL ORDER FOR CORRECTION� Based on an inspection _specialized process/HACCP plan today, the items maiked"OUT'indicated vio afions to 105 CIAR 590,000 and a pplica 61—eserftiof i's of 26 1"3,'F"-5"A',T" oo"n"6 o'd,e'.,,f-h--is,-,r eport,when siflned below try Board of Health rnernber or its agent constitutes an order of tire Board of I iealth,Failuro to correct vOlations cited in fts report may result in suspension or revocation of the food estabkshnnent permit and cessation of food establishrnent operations.If YOU are GLA)*t to a nofice of susi.tension, or non renewal I)Ursuant to 105 CMR 590,000 YOU rniiy request a hearing before If to board of health in accordance with 105 CMR 590,015(B), 7­ . ..... 72 .................... Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions,LLC ...... . .......................... .............. . . . ...... ........ ............ —------ Establishrnent. Pita I'hyrne Date: 04/12/2023 Page 2 of 4 ---—--------- GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS ................. ........ .......... In =: in corriplaince Out =out compliance 11/0 not observed n/a not applicable cos corrected on.,site r = repeat violation ........... ............ ................... ................... . ......... ............... -------- Compliance Status IN OLYF NIA N/0 COS R Compliance Status IN OUT N/A N/0 COS R ........... ­............ J_____ ...........___...... ............... ... ............... .............. Safe food and Water 48 Warewashing facilities: installed, _36 P'a'---s-t-eu-_r i­ze d___e" s'....u's—ed w`16­e­r_e-----...........................nia 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 availabl�e, processing methods adequate pressure Food le 'control 51 Plumbing installed; proper 33 Proper cooling methods used, n10 backflow devices ...... ...... adequate equipment for 52 Sewage and waste water properly temperature control disposed — -__............. ....... .............. .......... 34 Plant food properly cooked for hot n/0 53 Toilet features; properly, holding constructed suppliedand cleaned .......—-----------­-­-- ........ ...........' _ - ­ ­...._­___..._..________ -.1 35 Approved thawing methods used n/o 54 Garbage and refuse properly ...........36 Thermometer provided and accurate Out disposed; facilities maintained ......—-----­ �­­_111.111111­­,_._.________ _L__1_ .......... Food Identification 55 Physical facilities installed, 37 Food properly labeled: original Out maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination w. designated areas used ............ 38 Insects, rodents, and animals riot Massachusea. nts resent I M1 Anti-choking procedures in food 39 Contarnination prevented during service establishl-nent.......... food prepa ration,storage and M2.1....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- Breakfast Operation ........ __P§f�,of-Uterisil's_'43 In-use utensils properly stored Out M8 Residential Kitchen: Cottage Food ........... _ww 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 Kitch�en ................................. 46 Gloves used properly M11 Innovation Operation 1­1------------------- __ Utensils_g ippent and Ven M12 Frozen Desert i qp: .......... 47 Food and non-food contact Surfaces Local Re uirements cleanable, properly designed, L1 Locallqw or regulation constructed and used L3 Reserved .......................... ...................... .......- .............---—----------- -------...... ....... Plta Thyme Date: 04/12/2023 Page 3 cif 4 DESCRIPTION OF VIOLATION Fall Cade torreec°t 0 Sate:a OBSERVATION: Observed container of fal.afei in . t..+a::ram table at 1260 . Upon discussion of proper hot l"...l i " d _ 1v 'Y l 1C >, PIC voluroarklq, d0marded falafel . f- ".,01. . ' 6(A) (1) P Fkt^,C;t. LATl.c:;c'N: Tte:m 21 Proper hot hol.etin4�,�t tvmpreaar�aature ----� 1'ioldi_nq 1CS Food, Hot Cor r ec; On Site:*, OBSERVATION: 4,k,:aer,ved packaged baba cph atrr i,o and M r 1, wa naiad k,rc,r' h W ci}'. .r. f.,aye^ refrigerator at 500 and 45 'F resp>e .. taveLy. Foods al,r.atr have!', rrraaatreer.d in unit:: for more than 4 hours were voluntarily cic..;r,:rrardeed duri_Ilq time ofinspM,e.e inspec tion. Ambient thermometeri.�r � n unit reading 430. Discu ssed uss cold holclrnq requirements with PIC,. N)r.aarusseecd with PIC that air curtain attached to unLt may aid in maintaining dr.c.per t.emperr<atutes. 3 r.a01 . p 6 (A) (2) (R) - Nr Rt�°.�r.rltC,M;jN: p cart 22 Proper cold i'r<._Ids q temperature ... tto I r_d.d ng TC S Food, Ccs1.d OBSERVATION: Cala.:a:rrred digital fexr,>a:d thermometer appearing t-.a have dead l.bt'1t.Y.erii..es at tlfel.e of inspection. 'stC st:.ate` i Ir-Vf+"mulmi to Main new � 4-302. 12 REGULATION: Item ;36 Thermometer yeiovide.-ed ,and k`€:at:aed Te`,Tupei at.ure PaEea.,rrrrinq Dc rr c.,-,a OBSERVATION: observed packaged food a t eiems nc iu,rrl:` ng cookies.es. baklava, and asserted salads missing labeling r ,mp:on.r t.. . Ddr..ar ,.se d fa hVI tng re.cprri °�a!^r��e.r�at : w. t:ia PIC. Label information shall i nrw•.,d-u de: (:I ) The common name of We d,"t.XY, arr e5t'.t,>,"Irafdk a common name, an D dEi'i'-aq➢.1`lt e l t dt..:av, r 1 pt:MI+'.`.' identity `r"t a,t e'tYr('n t; (2) if. made from two or more ingredients, a 10t: t af: :Lr'r,pk.e,:ewdla.`r"lt tit 1.:a. CdE .:rR.`+.°rarS.a.C'Eep ordw of predominance by weight , :Wr°1aading a declaration of artificial,. color at flavor :and chemical pl]"Q":iery a1"a,1/es, if contained in the 1"�(.fOD (:i) An accurate declaration l_�'a:rat�i.r:yn of 't:hre, quantity. of c arrt ..,r.L s; (4) The name and place of k.,saa"ine s of: the Manufacturer, p,ack.c„er, ,ar,. 602 , 11 Er,ECl';LCC"i' Se"N: Item 31 de°rar,,:d properly lal;el,er,:d : C,rigitt-at c,,,;tsntatt'rer __ l°`e.",wad t.a<aa k a o I ass Cl t.tt^",RV fTON: Observed utensils being ,st`:r,a°ed in r canm t r_`mp eraLur.e water in between n rr.a+.-s. Discussed proper storage ageb Wt-re,ar,ds w:ft.re PIC, 3,..304 . 12 REe.ttC,ATtON'd: I t nm 43 in use utr nsilss pr a ,e.err1y st:,y,sr~pd 1"I4e 11t e_ sN_1s, It,e�t we*crrr CI ;raa ,;t c,r�acdea>. In Compliance C)d'cser.°veec.d ( F PM o nd aL1e'crge>n certificates posted in prrablic: view. C"al.r.,erverd tap7fJoulea quirr<1a, and sliced fc.avtrrre'acs, & ? W cold }roldinq tableat 41"ti . ObserveddrP:1mmus incab1.nv" P` sectionof unit. -at: 420f'. Obseraed f<alaate l and 1 :`nt. i N_ soup both :in walk—in refrigerator at a1 N 0F. Observed lentil soup, p ntat oe s, and chicken all in rteeram t o'blee at MAW', 1 3pi"K and :d.E 0"P respectively. Observed laertdi 1 rrw...t.a_siafwe atisre %e arev aishi_ng CCrca<.'l'11 Caen operating in compliance via readily available testing strips. Observed a:pr.rat er na�r.y sanAizer in three bay sink in compliance. Testing ng strips atvai l.akd otv. tYt.r,.,e:r love"t t`_r'rmis in freezer units, :e7 lic fro:( r) a`o l °k.d 1' s � ��agnewt i c:: knife e�,e repr. Observed ve��<d dry storage :a.r�r 1fa,,a�v C L`h,.°r': clean esoa7, knives Carl 1'rVe y, e:.ompliancn. <Yl,sprved handwanprine:p sinks in compliance. No pesk antivr ' y c`>'b,e r c p d. N'a ,.causn.tevn C„bsavr /aid l;trod .rtickei in compliance, next. service due in J'iwar.c, 2023. Pita Thyme Date: 0411212023 Page 4 of 4 --—-------- DESC MPTION 0 LATION Fail Code C I os j nq Correct PACKLy Item and PricriLy Foundat ion v",Loljt immediately; Core Item violations within 10 days. Correct W ! violations in entirety and maintain. Train and supervise staff. Failure to correct all. violations and maintain correcrions may result in administrative acrion and or fines. The text in this repoU is an unafticial version W the state rr.gulat ions. Official vernior, of the state regulations may W, RUnd at www.mass.gov/dph/fpp or by conLacAng Lire SLaLe House Book Store. .......... .......... . .........