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HomeMy WebLinkAboutFood Est - Thyme - Inspection - 97 TURNPIKE STREET 1/2/2024 (3) 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:01/02/2024 Number of P and PF Violations O Address: 97 Turnpike Street Time In/Out: 01:30 pm /02:25 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: Ferdlan Irawan Type of Inspection: Re-Inspection Previous Inspection Date: 12/20/2023 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 In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 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 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: C� Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Thyme Restaurant@ Date: 01/02/2024 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 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 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: 01/02/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/02/24 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. **RE-INSPECTION** OBSERVED HANDWASHING SINK MENTIONED ABOVE TO BE ACCESSIBLE FOR USE AT TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 01/02/24 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. **RE-INSPECTION** OBSERVED ICE MACHINE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency Verified 01/02/24 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. **RE-INSPECTION** OBSERVED QUATERNARY SANITIZER IN THREE BAY SINK WITH CONCENTRATION IN COMPLIANCE VIA READILY AVAILABLE TESTING STRIPS AT TIME OF RE-INSPECTION. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Verified 01/02/24 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. **RE-INSPECTION** NO RICE NOODLES IN THE PROCESS OF RE-HYDRATING AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 01/02/24 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. **RE-INSPECTION** OBSERVED UTENSILS KEPT IN DRY CONTAINER NEXT TO THERMAL RICE POT AT TIME OF RE-INSPECTION. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Verified 01/02/24 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. **RE-INSPECTION** OBSERVED BUCKETS AND BOXES STORED PROPERLY IN WALK-IN FREEZER AT TIME OF RE-INSPECTION. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparaticn, storage and display -- Storage, Food-Preventing Contamination from the Premises Thyme Restaurant@ Date: 01/02/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/02/24 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. **RE-INSPECTION** OBSERVED SHELVES AND FAN IN WALK-IN REFRIGERATOR 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 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 cocked broccoli and cocked 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 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.