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Home My WebLink AboutFood Establishment Inspection ReportsTOWN OF r ARMOUTH - BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name /'v j, , f « p P sem' Date 6 //// Type of Opeerationfsl Type of Inspection K Food Service U Routine u Address I g%atto r� ��y U Retail U Residential Kitchen U Re -inspection Previous Inspection Telephone U Mobile ,J Temporary Date: U Pre-operation Owners HACCPY/N L fd U Caterer U Bed & Breakfast Permit No. Suspect Illness General Complaint U HACCP U Other __ Person in Charge (PIC) Time In: Out: Inspector jy S /��,/� 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 ❑ 12. Prevention of Contamination from Hands O 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 O 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) 0 9. Food Contact Surfaces Cleaning and Sanitizing O 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY 0 11. 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. Official Orderfor 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 ?4. 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)(590005).; , .fines per Yarmouth Board of Health. If aggrieved by this 26. Water, Plumbing and Waste (FC -5)(590 00. , 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 #ie above 28. Poisonous or Toxic Materials (FC -7)(590.00e) address within 10 days of receipt of this io .009�rd�er " 29. Special Requirements (590) DATE OF RE -INSPECTION: l 1A1, isl 30. 6threr Inspector'sat �r�=�'„ , !% Print C - Critical Hem R - Red Item PIC's Signature - r. / Print Page L of .._ Pages Item No. Code Reference C - Critical Hem R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified c / FL- (o Disposal re )K- rve to Z a 4 Or i fA V5+ b_ 0 ) Htoct } Q�?4A 1' Fe Y tic. 11 "! g- 91 F"C--(o Nc c G-, -F tcz Lam; -,G° b -le PL..L€ i�i�. cif- C �G.+ G1i "T�r 1I 1A RC r A71 . i Is nor -T Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes LJ Voluntary Com liance El Employee Restriction/ P Exclusion ❑ Re -inspection Scheduled U Emergency Suspension U Embargo U Emergency Closure ❑ Voluntary Disposal ❑ Other TOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH. MA 02664 Name�� , , £ Date Type of Operations) Type of Inspection X11 Food Service U Routine t (� 1 ❑ 1. PIC Assigned / Knowledgeable / Duties Address f jtv U Retail U Residential Kitchen Re -inspection Previous Inspection Telephone ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15. Toxic Chemicals U Mobile ,J Temporary U Caterer Date: �j �1,, U Pre -J do U Suspect" Illness Owner , HACCP Y/N ❑ 5. Receiving/Condition ❑ 17. Reheating Person in Charge (PIC) Time In: U Bed &Breakfast U General Complaint U HACCP PROTECTION FROM CONTAMINATION Inspector S 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. Violations Related to Foodbome Illness Interventions and Non-compliance with: 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. Page +_ of 1._. Pages 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 ❑ B. 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 ❑ 11. 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. Official 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 ?4. 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. 09-mT JZ f & k inspect or'iipi at ed "^' I Print , i - n , y ❑ No PIC's Signature Print ��!� �.- r Page +_ of 1._. Pages Item Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R - Red Item PLEASE PRINT CLEARLY Verified IF Az44, L_ > L f.Z CA F'� carX2 e,,,l E" c-..tt C:( �c�L? (�. � „� ;Q c'_. --c •-•rZ excp rI _ 0417 4r c4 Ci,1 C" Discussion with Person in Charge: Correction Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ ExcPus on Restriction! ❑ Re -inspection Scheduled U Emergency Suspension ❑ Embargo ❑ Emergency Closure U Voluntary Disposal ❑ Other