HomeMy WebLinkAboutFood Establishment Inspection Reports r __ _ _ __
a � o
.$ y Q m m
: �� � � � �
¢m tn U I
�' �
U Z v�.o- m v
w
O er m m d
� Z ww w w b
� � r � o � o 0
U
W � � � g
� q
� _
$ 4 ' � - � �^ � W � �
o � � E �
a c°� � c
g� br � € � o � q
< < � � �
_� ' a ' � > ¢ � >
G� � � �� ' ci � o 0 0
>� '
� v
LL a ►
0
° ' Ir "� /l
d � -
¢
' o ( f � '�
( � � � . �4.. o
y h * "
�
�
� 8, �.
� .
�� i � �
�� �
°r `
• a°
� � § �
� � 3
�
� � 4 ° c �
a
a
�
�
�$ . � � o .
F N t�0 C , Y .'C. l y 6 T� W `p Q�i�a � p
J W b � . . N W i.r C O �
Qh0 . 4 ui � W � � g S 9 a Y
= pg =� cmo � o � $m : a c�i �O `o �TEW `.
u ¢ a � A = u ' -^ �8 � o o"' � �� �,
�p � m a= m � - a � a,ao� � � Q � W w ,. �
�. p a F � c � o �m (VQJ m �e 0 ~ w J �Jt Np V a y y m jCm W m �
. a ' O Q Q � � 4f� C7S0 j CO p�1 � � p �¢ = 0 OI!' � Ol` � p . �
m Q H 71 � 7 � �1 J 7 O Z L W = � 6 1 «g � ^'� a " ° 9 x m �.� .,.. „
a $ '� — m 'y m ° i 10O oGzOoc u
$ o . r «
r = arF
a � � � � � a a m � ¢ � uo 0
� � �^ 'u eq � � � � w '� w �° 3ooqc�..
p .i Y � g ` 3'i t p � � O m W � W�2 W m o
N t m 2� m p G F � � 'i t?� o, w e`oii o
i� m m o¢ m m � � W � _ � QQ�� > � Q � O `C O 9 W O�r �2
$ $ � E m a. O = U �� J � Y � p`�^(� t��Le� p q «y O
LL Q2 � !% U Nm E � G7 E W � � � P. lV 9Fa.._ O « T f
» , » > a 3 $ SigR � ¢ axRy � _•- yc �0� >mO1�£ w
3 y L•G D v
� q � « LL LLS Q r � a o LL > � �! �� •9 E � � a 3 o a
� 'o m Z 2 U O vi Q g � tYiGJ « E > ^ � �-,
. a a � '_ O 6 g� tl R c � r'� •- m t c «
� q � � � �� S ��aQ g � � � W � s V O S O� � .�, \\•
. . � G �1 S F 5 O � a E � /�- W �+ 1 F ? LL y e � E W O W a a.C� LL
O 6 � � � � � � � (G ^ m Oi O Z N a & 9 m0 p :.
Q /V W N 0 <V � • o� 00 � � 39 3
�� W > m OOa00 � O � 000xOG02 a �..m £:t `o� mG
I L C 0 ay T m ' ^ _ ^ m \�
� 0 r �O� � W ffi- � L S g g 8 g 8 �
U o �_ °. c V � z �i= 9= 8 S�. $ � $� $ $ a` n`
' o
��', � W o W S � � a � ' E y E o LL u LL LL " LL �
� a �' WeC tW a � � �a � m � W .�� - - - -
I Z � a C m � m �m y 0 m LL m LL �
w1 m � � g . � e .m �
� �"' ll � \ ° E •L�.• � � u� � � � O 10 � �£ `o r $ � h 3 m
OW I� � � E � W � � � w $ �� a g� ��� T � y cg � =
C � ` Cq'gW LLf� ? � $ _ � � �mr9 Dajm XE .
C
g = �. ` � � 050 n� p 4 V � E� � c m acDF°. m
� fA v r � • E < H F $$ .y � E'E `c � ma -G o3 � \ ;�.
$` p �� z � y � d a � E m c
� m C r v u E� � � � � O � � � V � m � E y o v � c � � J °c m �
$Rm E
� f%a a ;. t 9 ' U � a + a �� �� cWo �' � _ � T % u �
\ (\ l` E� � c �y W � < � � a ; � ¢ 8 �,? m � LL w 3 � a° m'� o
Z W C C a � O � W �� O �y € � � �O?9 N a N N N N N C 1 � •
3c .� o � o � � �, � , e � � � �� ��
O m n : ` > o� a � o ¢ a a LL ¢ � c� v �i � a � �� « c
p e � m � S �, -;, mo . � o � g��5 = g
�' IOL. � a � o u e fw' o `o O � f N � 00 v vi �u � ¢ ae oi o .: . _ ; 0 3 U N c�
W > � a O w 0 0 u 0 0 0 0 a OQOO > ci `ozo a
TOWN OF YARMOUTH
FOOD ESTABLISHMENT INSPECTION REPORT
BOARD OF HEALTH>l
1146 ROUTE 28:
SOUTH YARMOUTH, MA 02664
Name
Date
Type of Operation(s)
Type of Inspection
J$ Food Service
10outine
Disposal
U Other
-
Address 72
1191
19
U Retail
U Re -inspection
r 4-63
i r+
/)1D
U Residential Kitchen
Previous Inspection
Telephone
U Mobile
U Temporary
Date:
U Pre-operation
Owner
HACCP Y/N
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 �t -
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 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) J
corrective action as determined by the Board of Health.
FOOD PROTECTION MANAGEMENT
❑ 1. PIC Assigned / Knowledgeable / Duties
EMPLOYEE HEALTH
❑ 2. Reporting of Diseases by Food Employee and PIC
❑ 3. Personnel with Infections RestrictedlExcluded
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.
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)1590.0061
29. Special Requirements (590.009)
30.
❑ 12. Prevention of Contamination from Hands
❑ 13. Handwash Facilities
PROTECTION FROM CHEMICALS
❑ 14. Approved Food or Color Additives
O 15. Toxic Chemicals
TIMEITEMPERATU RE CONTROLS (Potentially Hazardous Foods)
❑ 16. Cooking Temperatures
❑ 17. Reheating
❑ 18. Cooling
0 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:
Ins t ,S Si nature
Print
C - Critical Item
R - Red Item
PIC's §ign�t a
Print
Page I of A.. Pages
Item
No.
Code
Reference
C - Critical Item
R - Red Item
DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date
PLEASE PRINT CLEARLY Verified
Disposal
U Other
.mss ...'
ST` -As rvecrr r°. L.li,
aQ�nQA-ES 3(��
C � -. ,cam• "�--
IAA elC CA e c --h 0 (<
_r(24 65
• ,tn S �a 6
l6Q.1) CbAkA
( psr
Discussion with Person in Charge:
Correction Action Required:
❑ No
❑Yes
i
Volunta Com liance O Employee RestrLl iction /
N P Exclusion
❑ Re -inspection Scheduled U Emergency Suspension
Q Embargo ❑ Emergency Closure
G Voluntary
Disposal
U Other