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HomeMy WebLinkAboutThyme Food Inspection Report - 1/31/25 - Inspection - 97 TURNPIKE STREET 1/31/2025 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:01/31/2025 Number of P and PF Violations O Address: 97 Turnpike Street Time In/Out: 12:15 pm / 12:39 pm (Items 1 though 29): Phone: 978-686-5888 Permit No.: 52691 Number of Repeat P and PF O Email: Risk Category: 4 HACCP: Yes Violations(Items 1 though 29): Owner: Danny Lin Type of Operation: Food Service, HACCP Person-in-charge: Irene Li Type of Inspection: Re-Inspection Previous Inspection Date: 01/13/2025 Inspector: T.Adell 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 demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, 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 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature 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/ 8 Hands clean and properly washed In under cooked food FF 9 No bare hand contact with RTE food T 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Thyme Restaurant@ Date: 01/31/2025 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 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, 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 In 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: 01/31/2025 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/31/25 OBSERVATION: Observed food employee cleaning pH meter in hand sink behind sushi bar. Reviewed with PIC that hand sinks are to be maintained accessible at all times and to be used for handwashing only. **RE-INSPECTION** OBSERVED ALL HAND SINKS MAINTAINED ACCESSIBLE. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 01/31/25 OBSERVATION: Observed container of raw shelled eggs stored behind produce in top rail of the in line refrigerator in the kitchen. Employee relocated foods during the inspection. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. **RE-INSPECTION** OBSERVED RAW ANIMAL FOODS PROPERLY STORED IN EQUIPMENT. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation OBSERVATION: Observed ice machine with accumulation of what appears to be mold in the interior. PIC to fully empty ice machine and clean and sanitize at a frequency specified by the manufacturer, or as frequently needed to preclude accumulation of soil or mold. **RE-INSPECTION** OBSERVED ICE MACHINE WITH ACCUMULATION OF WHAT APPEARS TO BE MOLD IN THE INTERIOR. PIC TO CLEAN AND SANITIZE. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Verified 01/31/25 OBSERVATION: Observed "white tuna" being offered on menu. When asked to show what type of fish is used for "white tuna", employee provided frozen escclar in walk in freezer. PIC to ensure all food items listing "white tuna" are labeled with its honestly presented name escolar. PIC to correct on all menus. **RE-INSPECTION** OBSERVED ESCOLAR LISTED ON MENU ITEMS PREVIOUSLY CALLED "WHITE TUNA" . 3-701 .11-P REGULATION: Item 17 Proper disposition of returned, previously served, reconditioned and unsafe food -- Disposition Reconditioning Unsafe, Adulterated, or Contaminated Food Verified 01/31/25 OBSERVATION: Observed fried shrimp held without temperature control on interior edge of fryer at 107°F. Per discussion with employee, they state they store fried shrimp without temperature control on interior edge of fryer during lunch hours then rapidly reheat to order. PIC to discontinue storing TCS foods without temperature control when not in use. PIC to ensure TCS foods are maintained at 135°F or below when not in use. **RE-INSPECTION** NO TCS FOODS STORED WITHOUT TEMPERATURE CONTROL OBSERVED DURING THE INSPECTION. PIC STATES EMPLOYEES HAVE BEEN TRAINED TO MAKE FRIED SHRIMP TO ORDER. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 01/31/25 OBSERVATION: Observed bowl of hard boiled eggs stored above cold holding rail of in line refrigerator at 52°F. Upon reviewing cold holding requirements, employees began to rapidly cool foods. PIC to discontinue storing TCS foods above the cold holding rail and ensure they are stored in a way that maintains them at 41°F or below. **RE-INSPECTION** NO TCS FOODS HELD ABOVE THE COLD HOLDING RAIL OBSERVED. OBSERVED COOKED CHICKEN AND SHUMAI BOTH AT 11OF IN THE TOP RAIL OF THE IN LINE REFRIGERATOR. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Thyme Restaurant@ Date: 01/31/2025 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/31/25 OBSERVATION: Observed incomplete consumer advisory on menus. IN ADDITION to pre-existing consumer advisory, PIC to include reminder statement, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" . PIC to include on all menus. **RE-INSPECTION** OBSERVED COMPLETE CONSUMER ADVISORY INCLUDED ON ALL MENUS. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Verified 01/31/25 OBSERVATION: Observed container holding what PIC identified as sanitizer without label. PIC to ensure all chemicals taken from bulk supplies and then placed into working containers are labeled with the common name of the chemical. 7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used -- Common Name-Working Containers Verified 01/31/25 OBSERVATION: Observed multiple frozen foods stored directly inside single-use plastic grocery bags. PIC to discontinue reusing single-use articles and provide NSF approved containers. **RE-INSPECTION** OBSERVED PREPARED FOODS STORED IN COMPLIANT CONTAINERS. 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations Discussion Hood stickers date 9/18/2024 and 12/12/2024 in compliance. In Compliance Observed QAC sanitizer in the three compartment sink measure 150 ppm and low temperature dish machine dispense sanitizer at 50 ppm both via PIC's test strips. Observed white rice in warming pots at 161-174°F; miso soup in hot holding at 154°F; tuna in top of sushi in line refrigerator at 40°F; tofu in single door refrigerator in sushi area at 41°F; raw beef in low multi-door refrigerator at 39°F; sliced tomatoes in "Dasani" refrigerator at 41°F; cooked chicken in top rail of kitchen in line refrigerator at 39°F; shumai in the walk in refrigerator at 38°F. Observed food employee measure pH of sushi rice with a result of 3.87 via available pH meter. 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.