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TOWN OF YARMOUTH BOARD OF HEALTH
1146 ROUTE 28
FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664
Name
Date
Type of Operation(s)
TTyRe of Inspection
W Food Service
Routine
/.�",sl � 01.. i
0 12. Prevention of Contamination from Hands
❑ 1. PIC Assigned / Knowledgeable / Duties
Address ,
, !
U Retail
U Residential Kitchen
U Re -inspection
Previous Inspection
Telephone
❑ 3. Personnel with Infections Restricted/Excluded
❑ Mobile
U Temporary
Date:
U Pre-operation
Owner
HACCPY/N
O 5. Receiving/Condition
❑ 17. Reheating
U Caterer
U Bed &Breakfast
U Suspect Illness
u General Complaint
❑ HACCP
Person in Charge PIC
9 (PIC)
Time
In:
PROTECTION FROM CONTAMINATION
Inspector ) a �.. ,
Out:
Permit No.
Other __
Each violation checkell requires an explanation on the narrative page(s) and a citation of specific provision(s) violated.
Violations Related to Foodbome Illness Interventions and
Non-compliance with:
Risk Factors (Red Items) 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.
Print.
FOOD PROTECTION MANAGEMENT
0 12. Prevention of Contamination from Hands
❑ 1. PIC Assigned / Knowledgeable / Duties
O 13. Handwash Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
❑ 2. Reporting of Diseases by Food Employee and PIC
0 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
O 5. Receiving/Condition
❑ 17. Reheating
O 6. Tags/Records/Accuracy of Ingredient Statements
❑ 18. Cooling
O 7. Conform�me with Approved Procedures/HACCP Plans
0 19. Hot and Cold Holding
PROTECTION FROM CONTAMINATION
❑ 20. Time as a Public Health Control
0 8. Separation/Segregation/Protection
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP)
❑ 9. Food Contact Surfaces Cleaning and Sanitizing
❑ 21. Food and Food Preparation for HSP
O 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.
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)(590:000
28. Poisonous or Toxic Materials (FC -0(590.008)
29. Special Requirements (590.009)
30. Other
Number of Violated Provisions Related to
Foodborne Illnesses Interventions and Risk
Factors (Red Items 11 -22). -
Off icial
-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 ofrreceipt of this order.
DATE OF RE -INSPECTION:
Insp to ' S' nature, n
Print n f
PIC's iylnature
Print.
Page A_ of J_ Pages
Item Code C -Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date
No. Reference R - Red Item PLEASE PRINT CLEARLY Verif led
J
6 C e comet.12G :4 ► I S
Ne P-10 Pt
�..>,
Discussion with Person in Charge: Correction Action Required: ❑ No El Yes
❑ Voluntary Compliance ❑ ExcpiisYon Restriction/
a � , ❑ Re -inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
�� -"- ❑ Voluntary
Disposal
❑ Other
TOWN OF YARMOUTH
FOOD ESTABLISHMENT INSPECTION REPORT
BOARD OF HEALTH
1146 ROUTE 28
SOUTH YARMOUTH, MA 02664
Namejti ii,pr � 5� ���-�
Date
J 1;�
lib
Type of Operation(s)
Type of Inspection
Food Service
(J Retail
U Residential Kitchen
U Mobile
U Temporary
U Caterer
U Bed & Breakfast
Permit No.
U Routine
Re -inspection
Previous Inspection
Date: )L, 2A is
U Pre-operation
U Suspect Illness
U General Complaint
U HACCP
U Other__ _
�j�/){
Address ILUii `
Telephone
Owner
HACCP Y/N
Person in Charge PIC '1
9 ( ) [�?n•�1/\G 3
Time
In:
Out:
Inspector i cif/ Ii a J . �' Cw
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 O 12. Prevention of Contamination from Hands
0 1. PIC Assigned / Knowledgeable / Duties O 13. Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑ 2. Reporting of Diseases by Food Employee and PIC
0 3. Personnel with Infections Restricted/Excluded
FOOD FROM APPROVED SOURCE
❑ 4. Food and Water from Approved Source
O 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.
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
❑ 14. Approved Food or Color Additives
❑ 15. Toxic Chemicals
TIMElrEMPER ATUR E CONTROLS (Potentially Hazardous Foods)
O 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:
N fa`"1(- 'rvI- C' rx\�
Inspeitt ,r,r Si _ ature I
Print n f
PIC's Signatures- "'/ ���� .-'"
Print
Page of �__ Pages