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Home My WebLink AboutFood Establishment Inspection ReportOF HEALTH TOWN OF YARMOUTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name �� Date n Type of Operation(s) Tvae of Inspection Food Service U Routine U Other Address iJ -t fS ) r r- - U Retail U Residential Kitchen U Mobile U Temporary �+,( Re -inspection Previous Inspecti n Date: ') U Pre- er tion Telephone Owner HACCP Y/N U Caterer U Bed &-Breakfast i Permit No. U Suspect Illness U General Complaint U HACCP U Other___ \ Person in Charge (PIC) , tn;� Time In. Out: Inspector ✓i1t� ��j�;,,� 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 Foodbome 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 O 2. Reporting of Diseases by Food Employee and PIC 0 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE 0 4. Food and Water from Approved Source O S. Receiving/Condition 0 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 ❑ 12: Prevention of Contamination from Hands L313. Handwash Facilities PROTECTION FROM CHEMICALS . 0 14. Approved Food or Color Additives 0 15. Toxic Chemicals TIM E/TEMPERATU RE 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) 0 21. Food and Food Preparation for HSP CONSUMER ADVISORY O 22. Posting of Consumer Advisories Number of Violated Provisions Related to Foodbome 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 above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspector' i at 1, ; } ( �, ! Print /f C-\ C -Critical Item R - Red Item PIC's Signa ure �% Print '. % ,L= Page of Pages f Item No. Code Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified 10, Ll rn 'Fes Disposal U Other e--1 Q kALK i�er 1 7j3" S e lAh � t Discussion with Person in Charge: Correction Action Required: ❑ No C3 Yes O Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled U Emergency Suspension Cl Embargo �❑ Emergency Closure ❑ Voluntary n f � ` Y / Disposal U Other TOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name�� Print U? , Date <" /(�,, "��( " u Type of Operation(s) Type of Inspection �4 Food Service U Retail U Residential Kitchen U Routine U Re -inspection Previous Inspection Address Telephone. ryel 0 G U Mobile U Temporary Date: U Pre-operation Owner_ / HACCP Y/N U Caterer U Bed & Breakfast Permit No. Suspect Illness U General Complaint U HACCP U Other_____ Person in Charge (PIC) Time In: Out: i Inspector ` R „� vr� 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) J corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT O 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 O 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTIONSFROM CONTAMINATION ❑ 8. Separa&i/Segregation/Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing O 10. Proper Adequate Handwashing O 11. Good Hygienic Practices Violatid'ht 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)(590.0061 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.0081 29. Special Requirements (590.009) (� 30. Oth'e`r )91 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 ❑ 17. Reheating O 18. Cooling O 19. Hot and Cold Holding ❑ 20. 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 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: W CFV - Inspe or' `S• natur la Print C -Critical Item R - Red Item PIC's Sign re I Print _ Page I_ of �_..__ Pages Item No. Code Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified Disposal R 376 -Ulc ryel 0 G C - G d Sb ttr O a 7 r l (-R- _y 42 _ S - 5 1 D L c, \� I` 41,9 oii6xf: C.� �r 97 i'r-ca NC_ i,I • Discussion with Person in Charge: Correction Action Required: ❑ No Ll Yes L) Voluntary Compliance L1 Employee Restriction/ P Exclusion ❑ Re -inspection Scheduled U Emergency Suspension U Embargo ❑ Emergency Closure U Voluntary Disposal ❑ Other TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 Name - Date ?X� j� Type of Ooeration(s) Type of Inspection A Food Service U Retail U Residential Kitchen U Mobile ,J Temporary U Caterer U Bed & Breakfast Permit No. U Routine U Re -inspection PreviDate: Inspection `1d Pre-operation U Suspect Illness U General Complaint U HACCP U Other_ Address ,tom, ? Telephone z.> j-. Ou - C'r -) Owner HACCP Y/N Person in Charge (PIC) Time In: Out: Inspector�V!F 1 L 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) 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 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) f 24. Food and Food Protection (FC -3)(590.004) ' 25. Equipment and Utensils (FC -4)(590.0051 26. Water, Plumbing and Waste (FC -5)(590.006) r% 27. Physical Facility (FC -6)(590.000 28. Poisonous or Toxic Materials (FCa)t590.006 29. Special Requirements (590.009) i 30. Ober _�`eqS ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIMElTEMPERATU RE 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 anorder 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 s ignatIre.0 Print C -Critical Item R - Red Item PIC'sSignetnr __- Print - `` Page t-_ ofi ___ Pages Item • No. Code Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION,/ PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified 05 Disposal ❑ Other 1 L 05 - Ce C`.. r IPA/ F c- h?c G)- 4k,. . T --c-_ ..- to Nii,., -t l 7 - 22 F G f t - 1 Gt 11 _I C Discussion with Person in Charge: Correction Action Required: ❑ No El Yes Ll Voluntary Compliance C3 Employee Restriction / Exclusion ❑ Re -inspection Scheduled U Emergency Suspension ❑ Embargo ❑ Emergency Closure Ca Voluntary Disposal ❑ Other