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HomeMy WebLinkAboutFood Establishment Inspection ReportsTOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name( f� �( �+ ;t/ 1) (/7,�' Date Type of Operation(sl Type of Inspection Food ServiceRoutine Page __ of _------ Pages ii ) Address �j!+ e i 1 ((((( � � U Retail U Residential Kitchen a He -inspection Previous Inspection p Telephone Chip U Mobile U Temporary Date: U Pre-operation Owner HACCP Y/N U Caterer U Bed & Breakfast Permit No. U Suspect Illness ,J HACCP General Complaint J U Other___ _ Person in Charge (PIC) Time Out: / Inspector i f i i i Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne 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) J 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 L) 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) Number of Violated Provisions Related to Critical (C) violations marked must becorrected immediatelyFoodborne 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 OrderforCorrection: Based on an inspection today, C 'N the items checked indicate violations of 105 CMR 590.000/ 23. Management and Personnel (FC -2)(590.003) federal Food Code. This report, when signed below by a 24. Food and Food Protection (FC -3)(590.004) Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to 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)(590.000 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: 30. Other Inspector's Signatures' ✓" n .-' �S - Print F bC Je C - Critical Item R - Red Item PIC's Signature , / / � Print _� Page __ of _------ Pages Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified Disposal U) Ct � - /'11 re v - u s Chip ( 2V f ►'� e ,Q rn 5CQ20 cv 'd Cf `7/ , (,© Do V )r ll 5,115f _ ,'fir" dirt? �Q V,)q I r `]/I (Z�O��t� IVC �GO l 00e &I L n 1 -1 C0 !,e--- vry edrt�rt✓f� /` j K)C 4 W115LI-4t1e. i ( i 1i1,1..1.)C G rimr7 Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes ❑ Voluntary Compliance ❑ E= RestrCo iction / Cl Re -inspection Scheduled U Emergency Suspension O Embargo ❑ Emergency Closure U Voluntary 00 Disposal ❑ Other TOWN OF i ARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name ( c J. Date Tvae of 0 eration(s) Type of Inspection 0 Food Service Routine 4 Y l +0 U AddressJ�' rt 1 /gyp U Retail U Residential Kitchen U Re -inspection Previous Inspection Telephone I s -�s P aDate: U Mobile Tempora U Pre-operation Owner HACCP YIN v. ` �,-~ ✓1G'P TL,? C 1,ot . Lt r U Caterer U Bed &Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other_ Person in Charge (PIC) Time In: Out: Inspector ��rt ; T Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) woiatea. Non-compliance with: Violations Related to Foodborne 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) corrective action as determined by the Board of Health. FOOD PROTE TION 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 6� 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) Number of Violated Provisions Related to Critical (C) violations marked must be corrected immediately 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 Orderfor Correction: Based on an inspection today, C N the items checked indicate violations of 105 CMR 590.000) 23. Management and Personnel (FC -2)(590.003) federal Food Code. This report, when signed below by a 24. Food and Food Protection (FC -3)(590.004) Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to kf 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: ` (- / 30. {9ti3er a_ �1'�� --c\ Ga Ins ecto 3 ' rn�\ ret\-(�] t\ P Print C - Critical Item R - Red Item PIC's Signature Print Page �_ of _�-, Pages Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified fr, i 4 Y l +0 U l`1'1vS�`- p -7n u PC,- �" N G v. ` �,-~ ✓1G'P TL,? C 1,ot . 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