HomeMy WebLinkAboutTobacco Sales CheckTOWN OF YARMOUTH
FOOD ESTABLISHMENT INSPECTION REPORT
BOARD OF HEALTH
. 1146 ROUTE 28
SOUTH YARMOUTH, M
Name
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Date
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Type of Inso
U Food Service
A Routine
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Address
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Retail
U Re -inspect
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U Residential Kitchen
Previous Insp
Telephone
U Mobile
U Temporary
Date:
U Pre-operal
Owner
HACCP Y/N
U Caterer
U Bed 8 Breakfast
U Suspect III
U General C,
U HACCP
Person in Charge PIC
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Time
In:
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Inspector
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Permit No.
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Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) 1
Non-complia
Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti -Choking Tobg
Violations marked may pose an imminent health hazard and require immediate 590.009 (E) u 590.1
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
❑ 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 within10 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=8)
29. Special Requirements (590.009)
30. Other
❑ 14. Approved Food or Color Additives
❑ 15. Toxic Chemicals
TIME/TEMPERATURE CONTROLS (Potentially Hazardc
❑ 16. Cooking Temperatures
❑ 17. Reheating
❑ 18. Cooling
❑ 19. Hot and Cold Holding
U 20. Time as a Public Health Control
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIC
❑ 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: Basedonaninspectic
the items checked indicate violations of 105 CMR
federal Food Code. This report, when signed bel
Board of Health member or its agent constitutes an
the Board of Health. Violations not corrected are si
fines per Yarmouth Board of Health. If aggrieves
order, you have a right to a hearing. Your request
in writing and submitted to the Board of Health at tt
address within 10 days of receipt of this order.
DATE OF RE -INSPECTION:
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Inspector's Signature,/-,,-
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P1C's Signature
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