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Home My WebLink AboutFood Establishment Inspection Reports OF YARMOUTH 1 - • TOWNBOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Code C -Criticalttem DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date Item Name 4WEN<A,. U (NI ocsics, Date Type of Operation(s) Type of Inspection No. Reference R -Red Item PLEASE PRINT CLEARLY Verified U F: 1seMceAddress /d ` ' " ak R ,�EQ'Re-inspection4, cJt�'�' 1�`l ! e `. �,,''� ` + 1 . 0 Residential Kitchen Previous Inspection - 7-6104C C.Co 5/3"/) srpe &S11? ,-. 6(Ind ' • TelephonelilDate: ❑ : ora Owner HACCP Y/N ry U Pre-operation -94lr'1S r, / i .1e.-- ': ...! 0474kt-7125490c ❑ Caterer U Suspect Illness Person in Charge PICTime U General Complaintlue �� g ( ) A r Dos f I ❑ Bed & Breakfast In: U HACCP - Inspector 494 j "Rje, (01 Out: Permit No. LI Other Each violation chec d requires an explanation on the narrativepage(s) and a citation of specific rovision s violated. �'�' -� e - P P O d to Foodborne Non-compliance with: SI �. -.�� t 4a,,, --- 0 QC- Violations Related opdbo ne Illness Interventions and Risk Factors (Red Items) 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. e --M?C C �-. 0 C FOOD PROTECTION MANAGEMENT 0 12. Prevention of Contamination from Hands ❑ 1. : PIC Assigned / Knowledgeable / Duties 0 13. Handwash Facilities - etly EMPLOYEE HEALTH PROTECTION FROM CHEMICALS gZ �'e O 2. Reporting of Diseases by Food Employee and PIC 0 14. Approved Food or Color Additives Lck Kj 'J ❑ 3. Personnel with Infeelions Restricted/Excluded 0 15. Toxic Chemicals 1 6D i ink �� FOOD FROM APPROVEDSOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source 0 16. Cooking Temperatures ,�Q �,,, C 0 5. Receiving/Condition / ` re)zi4," V/ iC g/ ❑ 17. Reheating � Li 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling L sot- , O' 0 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) O 9. Food Contact Surfaces Cleaning and Sanitizing 0 21 . Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY U 11 . Good Hygienic Practices 0 22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Items) Number of Violated Provisions Related to Critical(C)violation. ,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 Order for Correction: Based on an inspection today, C N 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) • 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)(590.007) in writing and submitted to the Board ofHealth at the above Discussion with Person in Charge: Correction Action Required: CI No ❑ Yes 28. Poisonous or Toxic Materials (Fc-7)(590.o08) address within 10 days of receipt of this order. O Compliance ❑ Employee Restriction / 29. Special Requirements (590.009) DATE OF RE-INSPECTION: Voluntary p Exclusion 30. Other 0 Re-inspection Scheduled O Emergency Suspension Inspe 's 1'r �natute • Print �1 Ott‘ O Embargo ❑ Emergency Closure PIC' Lc 14 PeroJ Signature P ' Pageof Pages ❑ Voluntary Disposal ❑ Other r 9 TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 NameG ! S Date Type of Operation(s) Type of Inspection U Food Service Routine t �d`a1 Address Dyfful Retail Residential Kitchen U Re -inspection Previous Inspection Telephone Mobile LlCaterer ❑Bed &Breakfast Permit No. Date: ❑ Pre-operation P U Suspect Illness U General Complaint ❑ HACCP 77,6666 Other (: «K Owner t-+Ll.Temporary HACCPYIN Person in Charge (PIC) � Time In: Out: �. Inspector P 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 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) ❑ 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 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 ❑ 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) 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 .. A TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) Cl 16. Cooking Temperatures I ❑ No ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding 1120. Time as a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) O 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: \ W cry Inspec Printr- "t � I ❑ No PIC's Signature IPrint Page �_ of _� Pages a Item Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference - R - Red Item PLEASE PRINT CLEARLY Verified -62 CZ At <::- 12Q Discussion with Person in Charge: Correction Action Required: I ❑ No 1 ❑ Yes Compliance ❑ Employee Restriction ❑ Voluntary/ Com P Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal 0 Other