HomeMy WebLinkAboutFood Est - Thyme - Inspection - 97 TURNPIKE STREET 12/20/2023 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: Thyme Restaurant Inspection Date: 12/20/2023 Number of P and PF Violations Address: 97 Turnpike Street Time In/Out: 02:00 pm /03:37 pm (Items 1 though 29): 3
Phone: 978-686-5888 Permit No.: 52691 Number of Repeat P and PF ^
Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): 1
Owner: Danny Lin Type of Operation: Food Service, HACCP
Person-in-charge: Jenny Chen Type of Inspection: Routine Previous Inspection Date:
Inspector: C.Lachendro Date of Re-Inspection: 12/30/2023 or After
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 Out cos
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 Out cos r
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 In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly Out r 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
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 CAM'R 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: Thyme Restaurant Date: 12/20/2023 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 Out r
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 r 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 Out 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: 12/20/2023 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Repeat OBSERVATION: Observed handwashing sink on end of cook's line blocked by
stack of buckets. Condenser hose from walk-in refrigerator stored inside
of handwashing sink. PIC to ensure handwashing sink is used for no other
purpose other than handwashing and remains empty and accessible for use
at all times.
5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sink-Operation and Maintenance
OBSERVATION: Observed ice machine with slight accumulation of what appears
to be mold on corners of plastic chute guard. PIC to ensure machine is
emptied, cleaned, and sanitized.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
Correct On Site OBSERVATION: Observed quaternary sanitizer in three bay sink and in
sanitizer containers throughout establishment with concentration at
400ppm. Per manufacturer's instructions, sanitizer is to be maintained at
200ppm. PIC was able to correct sanitizer' s concentration during time of
inspection. PIC to use testing strips to ensure sanitizer is maintained
at proper concentration level.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
Repeat COS OBSERVATION: Observed container of rice noodles in the process of
re-hydrating sitting out of temperature control. Upon discussion of
storing rice noodles in refrigeration while in the process of
re-hydrating, PIC placed rice noodles in walk-in refrigerator.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed utensils in container of water stored next to
thermal rice pot in kitchen area at 68°F. Discussed proper in-use utensil
storage methods with PIC.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Repeat OBSERVATION: Observed buckets and boxes of foods stored on floor of
walk-in freezer. 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
preparaticn, storage and display -- Storage, Food-Preventing Contamination
from the Premises
Repeat OBSERVATION: Observed shelves and fan in walk-in refrigerator with
accumulation of food particles and dust respectively. PIC to ensure both
surfaces are cleaned at a frequency necessary to decrease such
accumulations.
4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact
Surfaces
Thyme Restaurant Date: 12/20/2023 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed raw salmon and raw tuna both in glass display
refrigerator at sushi bar and in two door low-boy refrigerator at sushi
bar between 40-41°F. Observed crab sticks in additional glass display
refrigerator at sushi bar at 40°F. Observed salads in "Dasani" branded
single-door refrigerator at 39°F. Observed raw shrimp and raw chicken
both in three door low-boy refrigerator at 41°F. Observed cooked broccoli
and cooked chicken both in top section of in-line refrigerator at 41°F.
Observed noodles and crab sticks both in cabinet section unit at 41°F.
Observed miso soup and beef broth both in hot holding table at 154°F and
158°F respectively. Observed pH of sushi rice at 3.54. Observed
low-temperature warewashing machine dispensing 50ppm of bleach sanitizer
via readily available testing strips. Observed foods in freezer units to
be frozen solid.
Discussion Observed hood sticker in compliance, next service due in
February 2024 .
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. 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.