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Home My WebLink About1999 Jun-Aug - Memos Re: Maximizing Thermometers or Heat Labels . _ ,: Qti �Y�� .,_- .� � o � N oF YAl� M4UTI-� , `,.o , g�(W�"1��:� `C ��,_ , � ��r��-�a , C� ��^- 11 i(, K(.)[ '�I�: ?t; tiOI TH `,�:AK�fl)l��(}{ \1:��>.1CF{l�'�E:'T'I'� �i_ut�-}--a�t�I �r'� "JA1.i_ ��'" � " \�MATTACMEESE/�� . � 7)� �'1\"��<o,r �,/� �[�ri�j�h<>nc i;(r;� ;vti _�1, t�.�t. _'�l — Fu� �50�) i9;;-3jb� �, �'�°� ;��' �f�, BO ,ARD OF HEALTH TO: Establishments requiring Maximizing Thermometers or Heat Labels FROM: Kate Philla, Health Intern DATE: August 25, 1999 � ' RE: Equipment Performance and Sources As the end of the summer rapidly approaches, I would like to give you a11 an update on the our progress with Compliance Checks for Maximizing Thermometers or Heat Labels. First, I would like to thank each and every one of you for your effort and regard in complying with this regulation. The response has been impressive and your concern for the health and safety of our � guests is wonderful. For those of you who expressed concern about the numbers wearing off of the Taylor Maximizing Thermometer, I would like to report that I have issued a formal complaint with Bailey's Test Strips and Thermometer Company. I informed them of our dissatisfaction and they will be contacting the Taylor Company to report this issue. For the meantime, Bailey's suggests writing over the numbers with a permanent marker. However, I will continue to express our concern to Bailey's. Also, I was informed of another contact for maximum register thermometers. A local establishment, Dennisport Culinary sells maximizing thermometers. Enclosed is a list of contact sources for many of your equipment needs. Again, please know that your assistance and cooperation is appreciated. If you have further concerns or questions, please feel free to contact me in the Health Office, Monday through Friday from 8:30 am unti14:30 pm. I hope this summer has been healthy and fruitful for all. Sincerely, �1 �� '� � � ��r i ''`" `-` i � Kate Philla /KQP �� Printed ou � � 2en-cied ��_. :'aoe- cc: Agape Anchorage Beachberry Inn Belvedere Bed &Breakfast Blueberry Manor Captain Isaiah's House Colonial Acres Resort The Inn at Cape Cod Manor House Oide Captain's Inn on the Cape Strawberry Lane B&B Summer House Crook Jaw Inn Wedgewood Inn Captain Farris House Liberty Fi�ill Inn One Centre Street Inn Bayview Inn August House enclosure THERMOMETER AND TEST KIT SOURCES DENNISPORT CULINARY I 6 TELEGRAPH ROAD DENNtSPORT, MA 02639 394-3953 - . -MAXIMUM REGISTER THERMOMETERS BAILEY'S THERMOMETER AND TEST KITS P.O. Box 1 9 I Loot, N.J. I -888-685 TEST -MAXIMUM REGISTER THERMOMEi'ERS -FOOD TESTING THERMOMETERS -CHLORINE TEST 5TRIPS " . PAPER THERMOMETER COMPANY P.O. Box I 29 GREENFIELD, N.H. (603) 547-2034 -HEAT LABELS �ROOKLYN THERMOMETER COMPANY FARMINGDALE, N.Y. (5 I 6) 694-76 I O -MAXIMUM REGISTER THERMOMETERS ., `, ��.yq�� . � TOWN OF YARMOUTH � � �`3 L1�+6 ROIITE 2S SO[�TH �'9RJIOC'TH M1tASS��CfiL�>ETT;S 036G-t-+=�;]� � MATTACMEES � � � n�'�,,0 6�+� Telephone (�OHI 3y�;-3�3�1. E�L ?i] — Fux (��)�3) 3�)h-?36; oe.,tio` B O A R D O F H E A L T H MAXIMIZING THERMOMETER OR HEAT LABEL COMPLIANCE CHECK Estabtishment Name: ��lorCdtir"� /��t�Y Date: � /`� �� Address: 7✓�8 r�'� 6� 7�,�i'/"�U�I4/1�" Owner's Name: �C��Q �('�� Person in Charge: �R�� i-� � �L�LYia- `s��h Inspector: Kate Philla Mazimizing Thermometer or Heat Labels present in working condition Comments: � Records of Temper ture Checks on file for 30 days Comments: �r��C! �Dishwasher Tem erature of at least 150°F achieved durin c cles P g Y Comments: Discussion: �� i�t -� � Inspected by: Received by: � Printed on �, � Recycled Paper � o� Yq�� TOWN OF � ARM � UTI-� �� \�°c 0 ' "a H \ � 11 +(i ROl�"['F: _'ti �t.)( �!'i3 l�_�P�i<Jl"Tll \L�Sti:�Clll'�ETTS (i?li(,r-+3��1 " MATTACMEES � � � ��°aooerrto�e�� ./,��i' � I l'll'(��l(itll' i il)fi I i�)�ti-??i�_ ��Sl. �k� — }'11A l�Q�) �Q5_�j�)� j B O A R D O F H E A L T H TO: Victoria Schuh& Gerald Rosen FROM: Kate Philla, Health Intern DATE: August 19, 1999 RE: Dishwasher Compliance Checks Dear Ms Schuh&Mr. Rosen, In response to the compliance check held at your establishment on August 19, 1999, 1 would like to commend you for fulfilling the requirements of MA Food Service Regulation l OSCMR:590.028, Section 9. Enclosed is a copy of your compliance report. Please be sure to continue attending to the three sections listed on the report. Enclosed is a sample record sheet to help you log daily temperature checks. Please feel free to use this sheet in order to keep a running 30 day log of dishwasher temperatures. Again, I would like to thank you for your effort and cooperation in this matter. Every individual effort does make the difference. If you should have any questions or concerns, please feel free to contact me at the Health Office, Monday through Friday from 8:30 am unti14:30 pm. I wish you a pleasant remainder of the summer season. Sincerely, , r �� Kate Philla /KQP cc:file enc. - �� Printed o� �:� Recycied Paper �°� YA�� YAR OUTH � , a TOWN OF M ll�t6 i20C-T1: 38 SOi.-T'H 1'AR\iOl"TII �iAStiACIiL-SETTS 0'6(,��+-•+�t�l � M��rseM�qs�� Teiephot�e (i�2i1 39R ?_31 E:xt. 3-i1 — f ax(5(IR) 39H-_'3G� � ��OOIIAifO� � . � �U B O A R D O F H E A L T H TO: Esta.blishments Requiring Maximizing Thermometers or Heat Labels FROM: Kate Philla, Health Intern DATE: July 29, 1999 RE: Re-Inspection pertaining to MA State Regulation l OSCMR:590.028, Section 9 Mid-summer greetings to you all. This letter is to inform you that re-inspections of dishwashing facilities will occur in the very near future. You were previously notified of MA Regulation lOSCMR: 590.028, Section 9 and its requirements in a letter sent out June 23, 1999. Now a month later, compliance checks will begin. During these inspections, I will be looking for: 1. M�imizing Thermometer or Heat Labels in working condition 2. Written Records of Temperature Checks when guest dishes have been washed 3. Dishwasher temperatures of at least 150�F Please make every effort to be prepared for these inspections. If you encountered any problems obtaining a m�imizing thermometer or heat labels,please contact me at the Health Office. In helping other establishments locate supplies, I came across another distributor of M�imum Register Thermometers. I have a copy of their catalogue in the Health Office. Please feel free to come by and look at it. Brooklyn Thermometer Company Farmingdale,N.Y. (516) 694-7610 �� Printed on Recycled � Paper Again, I must emphasize how important cooperation and participation by every establishment is crucial. If you have any remaining concems,please contact me at the Health Office, Monday through Friday from 8:30 am unti14:30 pm. Thank you and I look forward to visiting you all. Sincerely, �� Kate Philla /KQP cc:file � o�,.y,�� $ ,�o TOWN OF YARMOUTH � l l+6 ROUTE 3h SQL"TI{ l:ARti10C'TI�1 ;�ir1SSACIjI"ti[iTTS 0?66-t-+y�l � MATTACMEE$ � �+�,q.o��,�obfl�� Teie�hc>ne(>0�) i9H-?�31. Ext. Z-�1 — F�� (508) 398-?36� B O A R D O F H E A L T H TO: Establishments Requiring Maximizing Thermometers or Heat Labels FROM: Kate Philla, Health Intern DATE: June 23, 1999 RE: Enforcement of MA State Regulation l OSCMR: 590.028, Section 9 At this point in time, all establishments requiring Maximum Register Thermometers • (Maximizing Thermometers)or Heat Labels have been inspected and notified of this regulation. . One of these devices is necessary in esta.blishments utilizing homestyle dishwashers. In order to guarantee sufficient sanitation of utensils and dishware,the intemal temperature of the dishwasher must be checked regularly using a maximizing thermometer or heat label. The Massachusetts Food Service State Regulation pertaining to this matter reads as follows: MA 105 CMR: 590.028, Section 9: Mechanical Cleaning and Sanitizing (B)A domestic or homestyle dishwasher may be used provided the fdllowing performance criteria are met: 1. The dishwasher must effectively remove physical soil from a11 surfaces of dishes. 2. The operator shall provide and use daily a mazimizing registering thermometer or a heat label to determine that the dishwasher's internal temperature is a minimum of 150�F after the final rinse and drying cycle. Records of this testing shall be kept on file for 30 days. 3. The dishwasher must be installed and operated according to manufacturer's instructions for the highest level of sanitation possible when sanitizing residential kitchen facilities' utensils and tableware; a copy of the instructions must be available on the premises at all times. Again, all establishments relevant to this regulation have been notified and inspected. In order to provide fair and effective regulation, all establishments will be re-inspected. I will specifically look for a Maximizing Thermometer or Heat Label and written records of internal � temperature checks. The intention of this compliance check is only to ensure the safety and integrity of establishment facilities. Cooperation and participation by ALL is crucial. . �� Printed'on � � Recycled Paper � If you still need equipment conta.cts,these aze the companies the health department is aware of for these devices: MA��][MUM REGISTER THERMOMETERS: Bailey's Thermometer and Test Kits P.O. Box 191 � Lodi,N.J. 07644 1-888-685-TEST HEAT LABELS: Paper Thermometer Company P.O. Box 129 Greenfield,N.H. 03047 (603) 547-2034 ' If you should have any questions or concerns about regulation,temperatures,test kit sources, or need a.ny help at all,please feel free to contact me at the Health Office,Monday through Friday, from 8:30 am unti14:30 pm. I will be glad to address any concerns that you may have. Please let us work together to ensure a safe and healthy season for all. Thank you for your cooperation � and efforts. Sincerely, �� f��i�____� Kate Philla /KQP cc: Agape B&B Olde Captain's Inn on the Cape Anchorage B&B Olde School House B&B Beach Berry Inn Strawberry Lane B&B Belvedere B&B Summer House Blueberry Manor Crook Jaw Inn Captain Isaiah's Wedgewood Inn Colonial Acres Resort Captain Farris House Inn at Cape Cod Liberty Hill Inn Manor House . One Center Street Inn Bayview Inn