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Home My WebLink About2016 Food Establishment Inspection ReportTOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name Date Type of Operation(s) Type of Inspection Food Service Routine PIC's SPJnatuu e, - -, n�" Print,",� of. ._ Pages Page f/ Address`� 1 U Retail J Residential Kitchen U Re -inspection Previous Inspection t Telephone/j(, _7 QQ3 - -7� O a U Mobile U Temporary Date: U Pre-operation ownerHACCP Y/N U Caterer U Bed 8 Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other___ Person in Charge (PIC) Time In: Out: Inspector Y " Each violation checkfd 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 ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 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 ❑ 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) Q 30. Other ::Zt-t j ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIMEITEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 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 Orderfor 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 atthe above address within 10 days of receipt of this order. DATE OF RE -INSPECTION:/, �, I 5 Inspector's Siature ( Print -► _ Code Reference n ,f G PIC's SPJnatuu e, - -, n�" Print,",� of. ._ Pages Page f/ r; � 1 �5 Item No. Code Reference C -Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION R -Red Item PLEASE PRINT CLEARLY Date Verified A=a 42 1 t I� 0 Other / C:ep -07 -_ j r < 4,04 4 r �- i CA cLt Discussion with Person in Charge: Correction Action Required: Cl No C1 Yes � � q � `• 1, ❑ Voluntary Compliance ❑ Employee Restrts iction / Exclusion O Re -inspection Scheduled U Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary as� v � Disposal 0 Other TOWN OF YARMOUTH BOARD of HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT -SOUTH YARMOUTH, MA 0266a Name i1, „ r �, . G,. Date Type of OReration(sl Type of Inspection g Food Service U Routine .4111U Address �� Retail U Residential Kitchen U Mobile U Temporary Re inspection Previous Inspection Date:V/Z.J j(rj U Pre-operation Telephone � J Owner �,.1�rr HACCPY/N ��; U Caterer U Bed & Breakfast U Suspect Illness U General Complaint' J HACCP Person in Charge (PIC) �/j t , '--n _ Time In: Inspector / �� / Out: Permit No. U Other__`___. ,1 Each violation checl(ed requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodbonne Illness Interventions and Risk Factors (Red Items) Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) J 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. Separabon/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)(590.006) 29. Special Requirements (590.009) 30. Other ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially HazardousFoods) ❑ 16. Cooking Temperatures E117. 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 Cl 22. Posting of Consumer Advisories Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22)5 Official Orderfor 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: Insp o f Si at rel l Print _ (/1 PIC Si natpre Print / �/7 ,/� f Page _L of _ tPages Item Code C -Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R - Red Item PLEASE PRINT CLEARLY Verified e,�{+r �atz 3 ► t I 1 Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes ❑ Voluntary Compliance L1Employee Restriction / IY Exclusion. ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal [:1 Other