HomeMy WebLinkAboutFood Establishment Inspection ReportsTOWN OF YARMOUTH
FOOD ESTABLISHMENT INSPECTION_ REPORT
BOARD, OF HEALTH..,
1146 ROUTE 2
SOUTH YARMOUTH; MA 02664
Namet�
Date
Type of Operation(s)
Tyne of Inspection
Food Service
A<Routine
,) 0-%-
�f
Address.
l )
U Retail
U -Re-inspection
4ilepljone
f�U
Residential Kitchen
Previous Inspection
08" 3,11-3,7518U
Mobile
U Temporary -
Date: -
U Pre-operation
Owner -^
HACCP Y/N
2 ) '
U Caterer
U Suspect Illness
Person in Charge (PIC)
9 )•
Time
=)
Outer`
r
U Bed &Breakfast
Permi{No.
U General Complaint
J HACCP
U Other____
Inspector n, 1 ,.
Each violation checked r quires an explanation on the nar40jv page(s)`aud'a citation of specific provision(s) violated:
f Non-compliance with:
Violations Related to Foodbome Illness Interventions and f6k-Fact pf ed Items
Anti -Choking TobacCC4
Violations marked may pose an imminent health hazard and require immediate 590.009 (E) U boos F J
corrective action as determined by the Board of Health.
FOOD PROTECTION MANAGEMENT 0 12. Prevention of Contaheti n from Hands
0 1. PIC `Assigned / Knowledgeable / Duties 0 13. Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑ 2. Reporting of Diseases by Food Employee and PIC : 0 14. Approved Food or Color Additives
0 3. Personnel with Infections Restricted/Excluded 0 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE
❑ 4. Food and Water from Approved Source
0 5. Receiving/Condition
0 6. Tags/Records/Accuracy of Ingredient Statements
0 7. Conformance with Approved Procedures/HACCP Plans
PROTECTION FROM CONTAMINATION
❑ 8. Separation/Segregation/Protectlon
❑ 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)(59Qy0Q4J
25. Equipment and Utensils 3,'(FC-4)(590.0
26. Water, Plumbing and Waste (FC -5)(590o
r)
27. Physical Facility i (FC -6)(590.007)
28. Poisonous or Toxic Materials (FC -7)(590.006)
29. Special Requirements (590.009)
30. Other
TIME/TEMPERATUR E CONTROLS (Potentially Hazardous Foods)
0 16. Cooking Temperatures
0 17. Reheating
0 18. Cooling
O 19. Hot and Cold Holding
0 20. Time as a Public Health Control
REOUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP)
❑ 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 forCorrectioh: Based on an inspection today,
the items checked iridicate'violations of 105 CMR 590.000/
f 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".
Inspect Si ature
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