HomeMy WebLinkAboutFood Establishment Inspection ReportsTOWN OF YARMOUTH
FOOD ESTABLISHMENT INSPECTION REPORT
BOARD OF HEALTH
1146 ROUTE 28
SOUTH YARMOUTH, MA 02664
Name ( , i
Date
!ype of Operations)
Tyne of Inspection
*Food Service
Routine
,
7,�
Address A- c _
/ V)�
U Retail
U Residential Kitchen
U Re -inspection
Previous Inspection
Telephone.
U Mobile
U Temporary
U Pre-operation
Owner^
HACCPY/N
"
U Caterer
U Bed & Breakfast
U Suspect Illness
U General Complaint
U HACCP
Person in Charge (PIC)
Time
In:
Inspector G_ Rr�
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) J
corrective action as determined by the Board of Health.
FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands
❑ 1. PIC Assigned / Knowledgeable / Duties
EMPLOYEE HEALTH
❑ 2. Reporting of Diseases by F","..Erfiployee 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)
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
❑ 13. Handwash Facilities
PROTECTION FROM CHEMICALS
❑ 14. Approved Food or Color Additives
❑ 15. Toxic Chemicals
TIMEITEM PERATUR E CONTROLS (Potentially Hazardous Foods)
❑ 1 "ooking Temperatures
❑ 17'. _tehgating
L) 18. Coofing--
❑ 19. iiot and. Cold Holding
❑`20.-' -'rime as a Public Health Control
REOUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP)
❑ 21. 'Food and Food Preparation for HSP
CONSUMER -ADVISORY
C3i2 fosLng of:CctnsumerAdvisories__ _
Numb&,,,ot Violated Provlsionsf Related oto
Foodborne,lllne' Interventions and Risk -
Factors (Red Items 1-22):
Official Orderfor Correction: Based on an inspection,today,
the items checked indicate violations.of 105 CMR 596'.00b/--
federal
90:000/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:
Inspec s Sig ture 10
Z42Z
rint t
PIC's Signature / fY
i
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