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Home My WebLink AboutFood Establishment Inspection ReportsTOWN OF YARMOUTH FOOD FSTARLISHMFNT INSPECTION REPORT r BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 t Name Print ✓� .,-) /" i �►1 F► Date Type of Operation(s) Type of Inspection Food Service 'Routine FOOD PROTECTION MANAGEMENT / Y' 7j i Address 3 f)vI'e )t t t !� u Retail U Residential Kitchen UJFte-inspection Previous Inspection ❑ 15. Toxic Chemicals Telephone TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures U Mobile U Temporary Date: U Pre-operation Owner HACCP Y/N ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control U Caterer U Bed & Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other____.__ Person in Charge (PIC) Time In: } I Inspector I G (� fit Out: Each violation checked requires an eT lanation on the narrative page(s) and a citation of specific provision(s) violated. Print ✓� .,-) /" Non-compliance with: Violations Related to Foodbome Illness Interventions and Risk Factors (Red Items) Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) U 590.009 (F) U 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 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) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures ❑ 5. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ❑ 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 ❑ 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 be corrected immediately or within 10 days as determined by the Board of Health. Nor? 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) ?4. 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 Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Rams 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: Inspector's Signature e ` �/' J 1 , - lPrint Print ✓� .,-) /" C -Critical Item R - Red Item PIC's Signature VPage __ of _------ Pages Item No. Code Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified Disposal ❑ Other 0 fpYP1 4LAXrct - a IA G G' `Gv t1 r ix_ e e � Gv P � � r • � -- Lc, L,2. 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