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Home My WebLink AboutFood Establishment Inspection ReportsTOWN OF i ARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 NameDate 's S nature Type of Operation(s) Type of Inspection b <Food Service U Routine N. \ j Print Ll :� :2 Address R Yj YY U Retail LJ Kitchen >4 Re -inspection Previous Inspection Telephone 1t 1(3 Ll ❑ Mobile ❑Temporary Date: ❑ Pre-operation p Owner r HACCP Y/N ❑ Caterer ❑Bed &Breakfast Permit No. U Suspect Illness U General Complaint P U HACCP U Other Person in Charge (PIC) Time In. Out: Inspector t Each violation checked requi%es an explanation on the narrative page(s) and a citation of specific provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non-compliance with: Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) ❑ 590.009 (F) ❑ corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION ❑ 8. Separation/Segregation/Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue Items) Critical (C)violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) I 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/ federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to fines per Yarmouth Board of Health. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspe 's S nature C -Critical Item R - Red Item Print d I PIC's tignat e: j Print Ll :� :2 Page -A-of _J Pages - w Item No. Code Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified Disposal ❑ .Other ti Gl.��- ^�56 6Lr, 1L 3 sr-, k U, _S Prn S r r - \ Discussion with Person in Charge:. Correction Action Required: ❑ No ❑Yes ❑ Voluntary Compliance ElEmployee Restriction/ Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary V Disposal ❑ .Other TOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non-compliance with: Anti -Choking Tobacco Date Type of Operation(s) Type of Inspection tN Food Service 'J=Routine _ �� ❑ 13. Handwash Facilities EMPLOYEE HEALTH AddressJ ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14. Approved Food or Color Additives J3 Li Retail ❑ Residential Kitchen U Re -inspection Previous Inspection TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) O Telephone {G 4.'>' �?C 0 ❑ 17. Reheating U Mobile U Temporary Date: U Pre-operation Owner HACCPY/N PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) U Caterer ❑Bed &Breakfast Permit No. U Suspect Illness Complaint u HACCP U General Com p U Other Person in Charge (PIC) n�2 ye+ �d In. Time Out: Inspector 6? - �j� n0�� 3� a 0 Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non-compliance with: Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) ❑ 590.009 (F) U corrective action as determined by the Board of Health. (j FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands v �� ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14. Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) O ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures 5. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling GI! ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ot ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11. Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must becorrected immediately Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factors (Red Items 1-22): Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. Official Order for Correction: Based on an inspection today, C N C iT�% the items checked indicate violations of 105 CMR 590.000/ federal Food Code. This report, when signed below by a 23. Management and Personnel (FC -2)(590.003) Board of Health member or its agent constitutes an order of 12, 24. Food and Food Protection (FC -3)(590.004) the Board of Health. Violations not corrected are subject to %j 25. Equipment and Utensils (FC -4)(590.005) fines per Yarmouth Board of Health. If aggrieved by this 26. Water, Plumbing and Waste (FC -5)(590.006) order, you have a right to a hearing. Your request must be 27. Physical Facility (FC -6)(590.007) in writing and submitted to the Board of Health at the above 28. Poisonous or Toxic Materials (FC -7)(590.008) address within 10 days of receipt of this order. 29. Special Requirements (590.009) DATE OF RE -INSPECTION: r "t 30. 9ther Ins p 's ignature ` Print " Code Reference WO t[/f / ' / Date Verified PIC's Signat re Print Page ! of i Pages Discussion with Person in Charge: Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified Voluntary Compliance Re -inspection Scheduled Embargo Voluntary Disposal ❑ ExcPus%n Restriction / ❑ Emergency Suspension ❑ Emergency Closure ❑ Other Olt- rc/ /PC G n C!Lan s 2i22f1 S C iT�% yrs 12, G 1 crF L -l0 G S17e /�- a l C CJ If 6,4, ,t- SH t dt a - -t, lr ;7 5 F- - ` /VC +r' 1�JGr I 1 S -! i Te ,V(-- V. t (a olid !( ( Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes ❑ ❑ ❑ ❑ Voluntary Compliance Re -inspection Scheduled Embargo Voluntary Disposal ❑ ExcPus%n Restriction / ❑ Emergency Suspension ❑ Emergency Closure ❑ Other TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 Name w o IiA _ _ Ca I Date _ Type of Operation(s) Type of Inspection At Food Service t4_Routine Address 1319 RT 1e U Retail U Residential Kitchen U Re -inspection Previous Inspection Telephone, Tele P d `% "-�Owb ❑ Mobile U Temporary Date: U Pre-operation Owner HACCPY/N U Caterer ❑Bed &Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other Person in PIC Charge 9 (PIC) Time In. Inspector n %0h 45; Out: Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non-compliance with: Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) U 590.009 (F) ❑ corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT U 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accu racy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION U 8. Separation/Segregation/Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004; 25. Equipment and Utensils (FC -4)(590.005; 26. Water, Plumbing and Waste (FC -5)(590.006; 27. Physical Facility (FC -6)(590.007; 28. Poisonous or Toxic Materials (FC -7)(590.008; 29. Special Requirements (590.009) 30. Other ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities PROTECTION FROM CHEMICALS U 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/ federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to fines per Yarmouth Board of Health. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspect 1g.r15' ngture Print / 4-, PIC's Signature,/Print 1 Page of 1 Pages Item Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R - Red Item PLEASE PRINT CLEARLY Verified c+P�CAf ( �� Or 1 P r + vC o� �- sz,2r�c✓ � 17, Y�r <4 C C-, t_ G I Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes d , ❑ Voluntary Compliance El Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other