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Home My WebLink AboutFood Establishment Inspection ReportsTOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT Name �%PGi v Da/tee ❑ No '7 Address Compliance O Employee Restriction ❑ Voluntary/ Com P Exclusion ❑ Re -inspection Scheduled U Emergency Suspension O Embargo ❑ Emergency Closure U Voluntary Disposal O Other Telephone � Page J_ of _k-, Pages HACCP YI Owner ' -Person in Charge (PIC) Time In: Inspector �J/_ / /� � Out: BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 Type of Operation(s) I Type of Inspection �IkFood Service U Retail U Residential Kitchen U Mobile J Temporary U Caterer U Bed 8 Breakfast Permit No. U Re -inspection Previous Inspection Date: J Pre-operation U Suspect Illness U General Complaint J HACCP U Other Each violation 'cheAIid 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) I corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT O 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH EI, .1 2. Reporting of Diseases by Food Employee and PIC O 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source O 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION 1A 8. Separation/Segregation/Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing O 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 * 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 Hazardous Foods) ❑ 16. Cooking Temperatures O 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 at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Insp t is i n tur; s Print 3r' (� r ❑ No ^ �_ ` Compliance O Employee Restriction ❑ Voluntary/ Com P Exclusion ❑ Re -inspection Scheduled U Emergency Suspension O Embargo ❑ Emergency Closure U Voluntary Disposal O Other PIC's Signat e 1 ) ) f �.�- _p -rpt Page J_ of _k-, Pages � Z", , . (_ Item`' Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No.: Reference R - Red Item I PLEASE PRINT CLEARLY I Verified t-� I F G I L 2) I�r- Ni.,,.//i,., _:_, r i -r /.r j/ `i 1 1 0 _2 7 1-1 .. !ia I AJ C-- N r Gi_ J A *.o _Z, V2.>`l 1 !�; 1 - � Y!'C' I- d L 7 Discussion with Person in Charge: Correction Action Required -1 ❑ No ❑ Yes Compliance O Employee Restriction ❑ Voluntary/ Com P Exclusion ❑ Re -inspection Scheduled U Emergency Suspension O Embargo ❑ Emergency Closure U Voluntary Disposal O Other \ _ TOWN OF YARMOUTH�g _ I BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT _ :-tom f- SOUTH YARMOUTH. A 0 664 Name Date Type of Ogeration(st Type of1nspection Date Verified f 9J. Food Service U Routine IJ Address 3 1,91 i(C U Retail U Residential Kitchen A Re -inspection Previous Inspection Telephone - U Mobile U Temporary U Caterer Date: 41-11110 U Pre er tion U Suspect Illness Owner HACCP Y/N Person in Charge PIC 9 (PIC) C Time In: U Bed 8 Breakfast U General Complaint U HACCP Inspector -�IF Out: Permit No. U Other 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) J corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT 0 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC 0 3. Personnel with Infections RestrictedlExcluded FOOD FROM APPROVED SOURCE 0 4. Food and Water from Approved Source O 5. Receiving/Condition 0 6. Tags/Records/Accuracy of Ingredient Statements 0 7. Conformance with Approved Procedures/HACCPPlans PROTECTION FROM CONTAMINATION 0 8. Separation/Segregation/Protection 0 9. Food Contact Surfaces Cleaning and Sanitizing 0 10. Proper Adequate Handwashing O 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 -8)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements ,. t --t (590.009) r ii r r 30. Other �� C' ❑ 12. Prevention of Contamination from Hands 0 13. Handwash Facilities PROTECTION FROM CHEMICALS O 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures 0 17. Reheating ❑ 18. Cooling 0 19. Hot and Cold Holding ❑ 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 0 21. Food and Food Preparation for HSP CONSUMER ADVISORY 0 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: Insp t Sj n tur + Print 11 Date Verified PIC's igr45tu e` u Print IJ Page A- of A. Pages Item No. Code Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified Other p -i ( �- rs rz. Discussion with Person in Charge: Correction Action Required: ❑ No El Yes L) Voluntary Compliance ❑ Employee Restriction / Exclusion Cl Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo U Emergency Closure U Voluntary Disposal 0 Other TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 Name s , Date Type of Operation(s) Tvoe of Inspection Food Service AAoutine Disposal Address �'1� �� U Retail U Residential Kitchen U Re -inspection Previous Inspection Telephone r .o � ? 9 � � U Mobile U Temporary Date: U Pre-operation Owner HACCP Y/N C�J U Caterer l l Bed &Breakfast U Suspect Illness U General Complaint J HACCP Person in Charge PIC 9 ( ) Time In: Inspector c- Out: Permit No. U Other___ _ 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) U 590.009 (F) U 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 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) i 25. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.000 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. G#w S0jf4j ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATUR E 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 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: /0 PA 15 Inspect ature f c(. tad✓ Print r+ "I i % C C -Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date R - Red Item PLEASE PRINT CLEARLY Verified PIC's SLgnatur Print Page _/ of e.e Pages Item No. Code Reference C -Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date R - Red Item PLEASE PRINT CLEARLY Verified Disposal ❑ Other 4% o7n eei 'S _5*&u - S C�J 7 eG^ ct c 0' � r g �. QK 1 GiW`� 3� CLQ CA - {G ;' X. � 'N-P�,, ""•\mac:. ,. UK, Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes Jik ❑ Voluntary Compliance C3ExcPusYon RRestriction / ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure U Voluntary Men V Disposal ❑ Other