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Home My WebLink About1999 - Summer Health Intern MemosTOWN OF YARMOUTH I Ito ROt-FE 28 SOt TH YAR.N10t7l-1 bG\SSACHt`SETTS 02064--4451 T(:ie)h()t1e (�,08) .,08-2231. Ext. 41 — Fax (508) 398-2365 BOARD OF HEALTH TO: Sven Tilly FROM: Kate Philla, Health Intern DATE: August 31, 1999 RE: Dishwasher Compliance Checks Dear Mr. Tilly, Enclosed are records sheets for both temperature and chlorine checks. The temperature record sheet may be used with the maximizing thermometer while the chlorine sheet may be used to record the amount of chlorine used to sanitize dishes. Please be advised that you must always sanitize guest dishes whether you employ your dishwasher or choose manual sanitation through chlorine (bleach). Whichever method you choose, records of sanitation must be kept daily. Please also keep these accessible for Health Inspections. When you are ready, please contact the Health Office for a sanitation inspection. Kelda Welsh will be the appropriate agent to contact. If you should have any further questions or concerns, please contact the Health Office, Monday through Friday from 8:30 am until 4:30 pm. Thank you again for your cooperation and effort. Sincerely, Kate Philla /KQP cc:file enc. Printed on Recycled �. Paper TO: FROM DATE: RE: TOWN OF YARMOUTH I 1 Eh RO[ Tl: 28 SOC-TH YARMOUTH NIASSACI IUSETTS 0200 I Teitphunc' (�)08) 398-2231, Est. 2+1 — Fax (508) 398-236�) BOARD OF HEALTH Establishments requiring Maximizing Thermometers or Heat Labels Kate Philla, Health Intern August 25, 1999 Equipment Performance and Sources As the end of the summer rapidly approaches, I would like to give you all an update on the our progress with Compliance Checks for Maximizing Thermometers or Heat Labels. First, I would like to thank each and every one of you for your effort and regard in complying with this regulation. The .response has been impressive and your concern for the health and safety of our guests is wonderful. For those of you who expressed concern about the numbers wearing off of the Taylor Maximizing Thermometer, I would like to report that I have issued a formal complaint with Bailey's Test Strips and Thermometer Company. I informed them of our dissatisfaction and they will be contacting the Taylor Company to report this issue. For the meantime, Bailey's suggests writing over the numbers with a permanent marker. However, I will continue to express our concern to Bailey's. Also, I was informed of another contact for maximum register thermometers. A local establishment, Dennisport Culinary sells maximizing thermometers. Enclosed is a list of contact sources for many of your equipment needs. Again, please know that your assistance and cooperation is appreciated. If you have further concerns or questions, please feel free to contact me in the Health Office, Monday through Friday from 8:30 am until 4:30 pm. I hope this summer has been healthy and fruitful for all. Sincerely, Kate Philla /KQP g Printed on Re r Recycled 1 Paper cc: enclosure Agape Anchorage Belvedere Bed & Breakfast Captain Isaiah's House The Inn at Cape Cod Olde Captain's Inn on the Cape Summer House Wedgewood Inn Liberty Hill Inn Bayview Inn Beachberry Inn Blueberry Manor Colonial Acres Resort Manor House Strawberry Lane B&B Crook Jaw Inn Captain Farris House One Centre Street Inn August House A THERMOMETER AND TEST KIT SOURCES DENNISPORT CULINARY 16 TELEGRAPH ROAD DENNISPORT, MA 02639 394-3953 -MAXIMUM REGISTER THERMOMETERS BAILEY'S THERMOMETER AND TEST KITS P.O. Box 19 1 LODI, N.J. 1-888-685 TEST -MAXIMUM REGISTER THERMOMETERS -FOOD TESTING THERMOMETERS -CHLORINE TEST STRIPS PAPER THERMOMETER COMPANY P.O. Box 129 GREENFIELD, N.H. (603) 547-2034 -HEAT LABELS BROOKLYN THERMOMETER COMPANY FARMINGDALE, N.Y. (5 1 6) 694-76 1 0 -MAXIMUM REGISTER THERMOMETERS TOWN OF YARMOUTH 1146 ROUTE 28 SOUTH YARNIOUTH MASSACHUSETT'S 0206,}-4ti5T Telephone (508) 398-2231. Est. 2-11 — Fax (508) 398-2365 BOARD OF HEALTH MAXIMIZING THERMOMETER OR HEAT LABEL COMPLIANCE CHECK Establishment Name: 4166 C'R,0le S -4-7.17 Date: Z Address: �� ✓rvi,��rf Owner's Name: S!✓t�-i T�%t� Person in Charge: Inspector: Kate Philla Maximizing Thermometer or Heat Labels present in working condition Comments: Records of Temperature Checks on file for 30 days Comments: Dishwasher Temperature of at least 150°F achieved during cycles Comments: Discussion: `a a azz �C- Inspected by: Received by: Printed on Recycled Paper TOWN OF YARMOUTH 1146 ROUTE 28 SOUTH YARMOUTH MASSACHUSETTS 02664-4451 Telephone (508) 398-2231, Ext. 241 — Fax (508) 398-2365 BOARD OF HEALTH TO: Sven Tilly FROM: Kate Philla, Health Intern DATE: August 30, 1999 RE: Proper Equipment Sanitation Procedures Dear Mr. Tilly, In response to the phone conversation we engaged in on August 27, 1999, I have found another means of sanitizing your dishes and utensils used for guests. As you reported, washing dishes by hand and then putting them in the dishwasher for glisten is not a proper means of sanitizing dishes and utensils. Under MA Food Service Regulation 105 CMR:590.013, Sections A through F, utensils and food -contact surfaces must be cleaned and sanitized. The current procedure that you are employing does not properly sanitize equipment. Two feasible means to sanitize in an establishment such as yours are through your dishwasher or manual sanitation. Previously, I suggested using your dishwasher, which would require you to use a maximizing thermometer daily. As you expressed in our phone conversation, you do not want to use this device, other means must be employed. Enclosed is a copy of MA Food Service Regulation 105 CMR:590.013, Section C8, dishes may be sanitized by immersion. I have highlighted the procedure that may work best for your establishment. Immersion in.a Chlorine solution of 50 to 200 parts per million (ppm) for at least 30 seconds will sufficiently sanitize dishes and utensils. You will also have to test the amount of chlorine in the immersion solution. A daily log must be kept to ensure proper procedures. Enclosed are two information sheets providing you with information about where to purchase chlorine test strips and a sample daily log sheet to help you keep records. All other establishments have complied with this regulation and it is essential that you do the same. Proper sanitation of dishes is absolutely necessary. There will be a re -inspection of your establishment following this letter to inquire about your sanitation procedures. You may choose which procedure will work best for your establishment, however this must acted upon immediately. Printed on SRecycled ,Paper If you should have any questions or concerns, please call the Health Office, Monday through Friday from 8:30 am until 4:30 pm. Again, a follow-up inspection will occur in order to ensure compliance with the sanitation regulation referred to above. Thank you for your cooperation. Sincerely, Kd- - Kate Philla /KQP cc:file enc. TOWN OF YARMOUTH 1116 ROtIT 35 SOUTH YAR,MOt"I'lI NIASSACIIUSETTS 0100( i-•i i51 Teiephonc (505) 398-3231. Ext. _' 41 — Fax (508) 398-2305 B O A R D O F HEALTH TO: Establishments Requiring Maximizing Thermometers or Heat Labels FROM: Kate Philla, Health Intern DATE: July 29, 1999 RE: Re -Inspection pertaining to MA. State Regulation 105CMR:590.028, Section 9 Mid -summer greetings to you all. This letter is to inform you that re -inspections of dishwashing facilities will occur in the very near future. You were previously notified of MA Regulation 105CMR: 590.028, Section 9 and its requirements in a letter sent out June 23, 1999. Now a month later, compliance checks will begin. During these inspections, I will be looking for: 1. Maximizing Thermometer or Heat Labels in working condition 2. Written Records of Temperature Checks when guest dishes have been washed 3. Dishwasher temperatures of at least 150OF Please make every effort to be prepared for these inspections. If you encountered any problems obtaining a maximizing thermometer or heat labels, please contact me at the Health Office. In helping other establishments locate supplies, I came across another distributor of Maximum Register Thermometers. I have a copy of their catalogue in the Health Office. Please feel free to come by and look at it. Brooklyn Thermometer Company Farmingdale, N.Y. (516) 694-7610 LTTPrinted on Recycled Paper Again, I must emphasize how important cooperation and participation by every establishment is crucial. If you have any remaining concerns, please contact me at the Health Office, Monday through Friday from 8:30 am until 4:30 pm. Thank you and I look forward to visiting you all. Sincerely, K6-1- Kate Philla /KQP cc:file TOWN OF YARMOUTH l l-+6 ROUTE 28 SOUTH YAfN0 I MASSACHUSETTS 02664--+-451 Telephone (508) 398- 2 231. Ext 2 f I — Fax (508) 398-2365 BOARD OF HEALTH TO: Establishments Requiring Maximizing Thermometers or Heat Labels FROM: Kate Philla, Health Intern DATE: June 23, 1999 RE: Enforcement of MA State Regulation 105CMR: 590.028, Section 9 At this point in time, all establishments requiring Maximum Register Thermometers - (Maximizing Thermometers) or Heat Labels have been inspected and notified of this regulation. One of these devices is necessary in establishments utilizing homestyle dishwashers. In order to guarantee sufficient sanitation of utensils and dishware, the internal temperature of the dishwasher must be checked regularly using a maximizing thermometer or heat label. The Massachusetts Food Service State Regulation pertaining to this matter reads as follows: MA 105 CMR: 590.028, Section 9: Mechanical Cleaning and Sanitizing (B) A domestic or homestyle dishwasher may be used provided the following performance criteria are met: 1. The dishwasher must effectively remove physical soil from all surfaces of dishes. 2. The operator shall provide and use daily a maximizing registering thermometer or a heat label to determine that the dishwasher's internal temperature is a minimum of 150 �F after the final rinse and drying cycle. Records of this testing shall be kept on file for 30 days. 3. The dishwasher must be installed and operated according to manufacturer's instructions for the highest level of sanitation possible when sanitizing residential kitchen facilities' utensils and tableware; a copy of the instructions must be available on the premises at all times. Again, all establishments relevant to this regulation have been notified and inspected. In order to provide fair and effective regulation, all establishments will be re -inspected. I will specifically look for a Maximizing Thermometer or Heat Label and written records of internal temperature checks. The intention of this compliance check is only to ensure the safety and integrity of establishment facilities. Cooperation and participation by ALL is crucial. Printed on Recycled Paper N If you still need equipment contacts, these are the companies the health department is aware of for these devices: MAXEVRJM REGISTER THERMOMETERS: Bailey's Thermometer and Test Kits P.O. Box 191 Lodi, N.J. 07644 1-888-685-TEST HEAT LABELS: Paper Thermometer Company P.O. Box 129 Greenfield, N.H. 03047 (603) 547-2034 If you should have any questions or concerns about regulation, temperatures, test kit sources, or need any help at all, please feel free to contact me at the Health Office, Monday through Friday, from 8:30 am until 4:30 pm. I will be glad to address any concerns that you may have. Please let us work together to. ensure a safe and healthy season for all. Thank you for your cooperation and efforts. Sincerely, Kate Philla /KQP cc: Agape B&B Anchorage B&B Beach Berry Inn Belvedere B&B Blueberry Manor Captain Isaiah's Colonial Acres Resort Inn at Cape Cod Manor House Bayview Inn Olde Captain's Inn on the Cape Olde School House B&B Strawberry Lane B&B Summer House Crook Jaw Inn Wedgewood Inn Captain Farris House Liberty Hill Inn One Center Street Inn