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HomeMy WebLinkAboutFood Est - Pita Thyme - Inspection - 550 TURNPIKE STREET 1/22/2024 North Andover Health Department Food Establishment Inspection Report 120 Malin Street, North Andover, MA 0 1845 TeL (978) 688-9540 Fax (978) 688-9542 Email: twolferi(Jen@iiorthandoverryia.gov ................. ........... .............. Name: Pita Thyme Inspection Date:0 1/22/2024 Number of P and PF Violations ..................... .......... AddreA5s: 550 Turnpike Street firne InIOUt' 04:30ru 05:35 pm (Iterns 1 though 29): ....................................... ------ Ph(�lne: 978-655-1990 Pernift No,: 56425 NUrnber of Repeat P and FIF ........................ ErnaH: Risk Category 0 HACCP� No Violations(Itenis 1 though 29)� .................. Elias Lounia Kh oury Type of Operation: Food Service ........... Person.-in-crarge: Sarninny Omar T"yr)e of lnspect�on: ROUtir"IE) ViOUS Inspection Date: ­­­ ....�­11_­­­­_­__­1­ ­­..... .- . .. ­_......_._..._. ­.­ -1 — I.,-....--.--- 1�­­ ­_.­1­_1­_­_­1 ........... lrispector: C.Lachendro Date of Redrispection: 02/01/2024 or After ............. FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ........................ .......... In = in compWrice Out out cornrflianGe n/o =riot observed n/a not applicable cos =corrected can site r =,rcaapeat violation ................ .............__...... ........... -------- —----------- ......................... i �4 A N 6 05 S_R Compliance Status WA WO COS R Compliance Status .1.. .-— . _,_ I I_ ................................. ............ ............ Supervision Protection front 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 ............ ...... Ernployee Health previously served, reconditioned Management, food employee and In. and Unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature 'n10 ............ 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 In .......... ................_._....... ...................... .......... Good_Hygienic Practices 21 Proper hot holding temperature In .................. ........... 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out .............. ------ tobacco use 23 Proper date marking and disposition ........... ........... ........... 7 No discharges froln eyes, nose and In I C. ............ ............... ­ ­ !E .-. _24 Tirne as a Public Health Control Mouth Adv isory viso ry Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/ .................. . ..............8 properly washed 1!i� under cooked food ................. 9 No bare hand contact with RTE food In e ilrements for Hi lily Susceptble Po ulations ................. 10 Adequate handwashlng sinks properly In 26 Pasteurized foods used-, prohibited n/a supplied and accessible foods not offered ....................... A proved Source Food/Color Additives and Toxic Substances ........... 11 Food obtained from source In 27 Food additivesk approved and n/a ........ .......... . 12 Food received at proper,terriperature n/o PrOpedy Used I—­­­.,­­_.­...­............... .................. 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 66 nfor"'m-a-n­c e..........with Ap—proved Procedures ........... ta(s, parasite destruction 29 Cori i pliance with variance/ /a g r ­_I........... .......... OFFICIAL ORDER FOR CORRECTIW Based on an inspection specialized I)rocess/HAC( plan today,the itenis marked"OUr"iriftated v�olations to 105 CMF?590.000 and applicaNe secfioris of 2013 FDA Food Code, 'rhis report,when siqned below by a Board of Health mernber or its agent consfitutesan order of the Board of Health Failure to r.,,orrect vio0aflons cited in this report may result in suspension or,revocation of:the food estabfishinent pernift and cessation of food establishment operations, If you are subject to a notice Of SUSPonSi0n, or non-tenGwal pursuant to 105 CMIR 590.000 you may request a hearing before the boat(I of health in accordance with 105 CMR 5WO15(B)� Cha r ..................................... ......... Page 1 of 3 Food Establishment Inspection Report MoJiN SOlUti(XIS,11.(' ....................... Estatflishtne.rit! Pita Thyme Date: 01/22/2024 Page 2 of 3 .................. ................... ............ ---------------- G1_0.,0P­R,ETAlL'PRACTICES- A'N"'D"MASSACHUISIETTS-ONLY SlHCTJ­0N­S­____. Irl in cornplalnce out (�ma cornpiiance No not observed n/a nor applicable COS =corrected on-site r repeat violation ........... ........ ....................... --------- ............. ................. Compliance Status IN our. N/A N10 COS R Compliance Status IN OUT N/A N/0 COS R I ...--L. ____ .......... ................ . ..................... —---__-- ..................... Safe food and Water 48 Warewashing facilities: installed, ........where maintained, and used, test strips 0 Pasteurized eggs used wl n/a ................ ............ I....... required 49 Nora-food contact surfaces clean ........... --------------- ........ 31 Water and ice from approved source Physical Facilities ................. ......... ....................--- 32 Variance obtained for specialized n/a 50 Hot arid cold water available-, processing methods adequate pressure Food temperature control 51 Plumbing installed; proper i'Y' Proper'­cool�ng­rTt_e'th`ods used; In backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed ------------ ...................... 34 Plant food properly cooked for hot ri/o 53 Toilet features; properly, holding constructed supplied,and cleaned ­11-11"',��__�....................................... ..........__1111111­�-­ -_..�............ 35 Approved thawing methods used 54 Garbage and refuse properly 36 Therinorneter provided and accurate disposed; facilities maintained .. .............. , _J L. I I ............... Food Identification 55 Physical facilities installed, maintained, and clean -—- ­­­­-­- ------ -- container 56" Adequate ventilation and lighting; al 37 Food properly labeled: origin Prevention of Food Contamination designated areas used 38 Insects, rodents, and aninials not Massachusetts Re quirern irern nts' .......... ............ present M1 Anti-choking procedures in food ................ ...................... ........................--­------------39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In display M3 Caterer ............. 40 Personal cleanliness M4 Mol.�)ile 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 Uteris-ils, Breakfast Operation......."- .......... 43 In-Use utensils,properly stored M8 Residential Kitchem Cottage Food 44 Utensils, equipment and linens: Operation ------ properly stored,dried, an(] handled M9 School Kitchen; USDA Nutrition 4,5 Single-use/single servic.:r articles: Program .......... ....... ... ...... properly stored and used M10 Leased Commercial Kitchen .......... 46 Gloves used properly M1 1 Innovation Operation ............. .................. Utensils E t and Vending M12 Frozen Desert � ...���imqrj_'. ........... __ I------------- �47i'Food and non-food contact surfaces Local Re yirenients ................ ... ...cleanable, properly designed, Ll Local law or regulation constructed and used 1'2' C_ L3 Reserved ....................­.. ................ .. ........... .. . ................... . ....... ... ....................... Pita Thyme Data: 01122/2024 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code 1 v.i .,l .'e ATI ON: (eta„e.r vev-1 t:,,tlPre;aaa l e°, ql.a mo a, cheese, ,,and _ l i cwd radlshrN all W t.op Eo•e:"t jon of it-Ann .xt.:f'l„i°pnL to h nd'w a.I ng sink be`,I11.1kd. fronL counter at. 440F, between Q e80F, 400 F, and 46OF respectively.ive's:l.y. Upon ail i.se usn 1 on of cold holding r:arqu +_romeera't s, k'-I C area l�aalat,.or i l y discarded ".('I,":Ik food It":.EICs I'onv IC;rned ahove during 1 1mv of 1.'I`bprec.t lean. PIC° 1.:n C"S' sure te';mpo ra'l res .are 1'uwLinrly mcnilcwer.' al in nri' . PI.0 no ca _ for repair an a"t'nd a 7 . at us update or I e tta��!1 T W ip to hpa :vh off ico if found to l`o, Klr,CSMION: Ilem 22 Proper cold holding ' vaatlmrat..uie: .._- Holding "lCH l''c:od, 7 c.r 1-of n Compliance a.� rva �I :` .aamr, t allf::)ou �.4e, and sliced t."m a,.C-us ..a l l :�1..n J„7::G a'�t'1 <'r ell. adelWonal in- 1 Inu re rigeral or behind front- cealrs ror botwe,eaerr 39-400. (.')bse r ave d salad in caab i_r'rr C sect-ion of unit at 4:1 "d, . observed eggp l aw and sliced l uma- Lue_s both n wnl k-- W ref riger.i�er,_ at_ 40"F. Obner ve r.l open -face a (1"... 1 "cjersP,c.t 'Jr e e'w lr I n i nq p a::::k..,t]od IaCYC'"."I1is '+tii('_'',. ah i "1q at 4 M, Ah at'r vved raw hee.f on sM:r;wee.r g in '.wrW', drawer 1"f,",'f 1 iger?;C`at cer' laPe..ow grill at 1 "F. f ibs l:v¢(kd MAN ,. rice, ,t r�i e:t 1 rx a a t; a N ,, <�a' .l in t_s ti ��d l I� t_e.a'k�r l�a �-t t:. 1 a rl 'P': , IMF, s�e r a<4� :1760_ respectively. Observed ka'r h low-- Lem}>e,ral lane, wela°owa hi.nq machines dispensing bleach sani.trzQr: botwee, 50-1 lllpt.m via readily, .y available Lusting str pn. (>r,,.ac..'e,aad e` uat.4 I >',niy saniKxur in three bay sink at 40C &. qrl via readily available f:.e at'Lmg rt�A l,r,;;. rlhn rved Weds ds in I rnezer,.. unity to lvc,:e. frozen r:en solid. 0h er-.-'Vud hood Writer isr"er in e`oml. . 1 r}ar{.e. nextservicer due.. 'L C': M., aainr7 �.,uCa;," 1e^ct-. P :OKf.Y K "'.m and f' r CY` ' `y N°eil, n k :9lon f €I, "I °v?._o,��at [.t;nn _7TIYIo ,�a.t €'„l.y; _, Core l f;e m V L.l(.:r,WL C't` s w I_ l r i..a"X 10 days . Corrorn all. 1' l r i_;2a f .e%C V r': in t''.I l l I ' u t y and Irl0ni ,.a a_n . Train and :clap erar i me rsl.rafl . Fa:r , au n In c;:r„'ar r reM all_ violanions and maintain crpl':G'_vc aYkl"a.`1 nay ret'uA ir r"S,ll'l'Cinist.'rat M action and or. fines. The Won n this re�al,,.,r l K an °tnofl e ial version of tree,. sLa:Ft e* CE,`aslr l Wit, etI.1,,m. W l.7_f a a.. 'we I' "i nn of An s ra! e regulations may hn found att. www.mass .c,ov/_ph/Epp or by cwntae:L:in ! 1:.he St at u fl.r:use.r Book St.:,a,leee. �_._.___._..._. _.. ....