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Home My WebLink AboutFood Establishment Inspection ReportTOWN OF YARMOUTH BOARD OF HEALTH FOOD ESTABLISHMENT INSPECTION RFPORTv w 1146 ROUTE 28 Cn1 ITLJ n11��11 ru Name Violations Related to Foodborne Illness Interventions and -TC Date 0� Type of Operationfsl Type of Inspection V� Address a 7 y�k'b A Food Service U Retail 'y- Routine U Re -inspection ❑ 13. Handwash Facilities Telephone PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14. Approved Food or Color Additives U Residential Kitchen Previous Inspection FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures U Mobile U Temporary U Caterer Date: U Pre-operation U Suspect Illness U General Complaint Owner a {� HACCP Y/N Person in Charge (PIC) Time PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection In: Out: U Bed & Breakfast Permit No. U HACCP U Other___ j` Inspector: t - -n Ca L01 I V V14.LfV11 %;ImuKeu requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items Non-compliance with: ( ) 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. v e_ - (a 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 ❑ 14. Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures ❑ 5. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY Ll 11. Good Hygienic Practices ❑ 22. Posting of Consumer Advisories 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) ?4. 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. 164her )C!U�� 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: sp to( i nature Print (�\ to C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified v e_ - (a CIgnature - I �,L Print Page _� of l... Pages Disposal ^ r r te. !cc.« S ,i Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified v e_ - (a N G- Disposal O Other te. !cc.« S c P Ott. 1415 - T'Z-' ' P aav - PepkCLCQ- C-0'- e, w - f2r5 SC,' ?? �! ' c rvr1 t _ r .� -vi CA .- L - ^ t..t.n <i 4 Discussion with Person in Charge: Correction Action Required: ❑ No El Yes S (}'� t ❑ Employee Restriction / LJ Voluntary Compliance Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo U Emergency Closure C.1 Voluntary U-)\' - r - ,�L RC1 /1 (21 WP ( ` t ' J ) AY (J' Disposal O Other TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664;' Name Date- Type of Operationfsl Type of Inspection iorAy Page __ of-, Pages ). Food Service Routine Address /,/A/u r 16 Retail iU Residential Kitchen u e -inspection Previous Inspection Telephone U Mobile ,U Temporary U Caterer Dale: U Pre-operation a Suspect Illness Owner HACCP Y/N Person in PIC Charge 9 (PIC) Time In: Out: U Bed &Breakfast Permit No. U General Complaint U HACCP U Other___._ Inspector I f �� Each violation chteckeb requires"an eWlanation 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 ❑ 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 ❑ 14. Approved Food or Color Additives ❑ 3. Personnel with Infections RestrictedlExcluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures ❑ 5. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY 0 14. Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Items) Number of Violated Provisions Related to Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factors (Red items 1-22): Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. Off icial Order for Correction: Based on an inspection today, C N the items checked indicate violations of 105 CMR 590.000/ 23. Management and Personnel (FC -2)(590.003) federal Food Code. This report, when signed below by a 24. Food and Food Protection (FC -3)(590.004) Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to 25. Equipment and Utensils (FC -4)(590.005) fines per Yarmouth Board of Health. If aggrieved by this 26. Water, Plumbing and Waste (FC -5)(590.006) order, you have a right to a hearing. Your request must be 27. Physical Facility (FC -6)(590.007) in writing and submitted to the Board of Health at the above 28. Poisonous or Toxic Materials (FC -7)(590.008) address within 10 days of receipt of this order. 29. Special Requirements (590.009) DATE OF RE -INSPECTION: 30. Other Inspector's Signature Print „, %, /)+ I C - Critical Item R - Red Item PIC's SignaturePrint � Page __ of-, Pages Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified Disposal to GfG11- 1-� e 0 jl �o C) &�?P,td .- � e ll 4-ey"P5�- hce L% �I y�4 I �GSh 5 i r � DI ''CtPz 5 4( ! lit' I-�i�i✓ Of I II� ,, r- OU i �r v xf 1 e P, & f , <t{ - 1) f h tow? Discussion with Person in Charge: Correction Action Required: D No ❑Yes ❑ Volunta Com liance ❑ Employee Restriction/ ry P Exclusion D Re -inspection Scheduled U Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other