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HomeMy WebLinkAboutFood Est - Thyme - Inspection - 97 TURNPIKE STREET 6/7/2024 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:06/07/2024 Number of P and PF Violations w Address: 97 Turnpike Street Time In/Out: 12:45 pm /02:02 pm (Items 1 though 29): 'I Phone: 978-686-5888 Permit No.: 52691 Number of Repeat P and PF w Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): II Owner: Danny Lin Type of Operation: Food Service, HACCP Person-in-charge: Danny Lin Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 06/17/2024 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 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 Out 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 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Thyme Restaurant Date: 06/07/2024 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, Out 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 n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; In 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, Out 37 Food properly labeled: original Out 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 Out 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness Out 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: Out 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: 06/07/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: No handwashing signage observed in men and female toilet rooms. PIC to ensure all hand sinks are supplied with handwashing signage. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage Repeat OBSERVATION: Observed top portion of sushi in line refrigerator with elevated temperatures, smoked salmon at 51°F; shrimp at 48°F; salmon at 50°F; escolar at 46°F; imitation crab at 50°F. Ambient thermometer reads 48°F. PIC to determine source of elevated temperatures. PIC to rapidly cool foods and routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed shumai in top rail of in line refrigerator at 51OF on top at 390F on bottom. Container of shumai observed to be over-filled. PIC to ensure employees do not over-fill containers to ensure TCS foods are maintained in temperature control. PIC to ensure TCS foods are maintained at 41°F or below. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed spices and sauces placed into working containers on chef's line without labels. PIC to ensure all easily mistakable foods taken from bulk supplies and placed into working containers are labeled with the common name of the food. 3-302 .12 REGULATION: Item 37 Food properly labeled : original container -- Bulk Containers, Food Labels OBSERVATION: Observed prepared foods stored directly inside single-use plastic grocery bags. PIC to discontinue reusing single-use articles and provide NSF approved containers. 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations OBSERVATION: Observed PIC's chlorine sanitizer test strips with an expiration date of 02/2023. PIC to obtain un-expired test strips. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: Observed rear door leading to outdoor refuse area with gaps / holes in bottom. Reviewed with PIC that holes / gaps could be potential entry point for pests. PIC to repair using approved methods and materials . 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods OBSERVATION: PIC unable to verify any employee on site that is choke-safe certified. PIC to ensure there is at least one choke-safe certified employee on site at all times during the hours food is being served. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment OBSERVATION: No allergen statement observed on take-out menus. PIC to include statement on all menus as follows : "Before placing your order, please inform your server if a person in your party has a food allergy" . PIC to ensure statement is easily visible to consumers. 590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement Thyme Restaurant Date: 06/07/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion Hood sticker indicates past due. PIC to correct immediately and contact fire department for compliance responsibilities. 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. In Compliance Observed miso soup in hot holding well at 199°F; rice in warming pot at 168°F; salmon in cabinet of sushi in line refrigerator a 40°F; imitation crab in cabinet of in line refrigerator on chef's line at 39°F; raw chicken in low swinging refrigeraor on chef's line at 36°F; shumai in walk in refrigerator at 40°F; sliced tomato in "Dasani" refrigerator at 37°F. Observed PIC measure pH of sushi rice with a result of 3. 65 via pH meter. Observed QAC sanitizer in three compartment sink measure 200 ppm via PIC's test strips; low temperature dish machine dispense sanitizer at 50 ppm via inspector's test strips.