HomeMy WebLinkAboutFood Inspection Report Food Establishment Inspection Report - Town of Yarmouth Yarmouth Board of Health
p p 1146 Route.28,South Yarmouth,MA 02664
Establishment: En Iewood ad.<ie.-,�j Date: 1 / ;_r 7 / ;S):...2.-A. Page 1 of
Address: 5-707 ".7"l.E'ai5 (J,, / C/O Time in: Time out:
Telephone: Permit No.: Number of Violated Provisions Related
to Foodborne Illness Risk Factors
Owner: and Interventions(Items 1 through 29):
Person-in-charge: Number of Repeat Violations Related`
to Foodborne Illness Risk Factors
Inspector: i ;_ I t4:21n and Interventions(Items 1 through 29):
Type of Operation(s): Type of Inspection: Other Information:
`Food Service Establishment Routine
O Retail Food Store 0 Re-inspection
0 Residential:Cottage Foods O Pre-operational
0 Residential:Bed& 0 Illness investigation
Breakfast O General complaint
O Mobile/Pushcart 0 HACCP ��
O Temporary Food Estab. O Other G r�./ S C-
0 Other
FOCADBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS 5 POINTS
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation
H
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination �/
1 Person-in-charge present, demonstrates 15 Food separated and protected
knowledge, and performs duties Food-contact surfaces; cleaned & VeLii
2 Certified Food Protection Manager f 16 sanitized
Employee Health
Proper disposition of returned,
Management, food employee and { 17 previously served, reconditioned &
3 conditional employee; knowledge, Vunsafe food
responsibilities and reporting / Timeffemperature Control for Safety,f"
4 Proper use of restriction and exclusion ✓ 18 Proper cooking time & temperatures
5 Procedures for responding to vomiting 19 Proper reheating procedures for hot y
and diarrhea! events holding ii/Good Hygienic Practices`' 20 Proper cooling time and temperature ✓
6 Proper eating, tasting, drinking, or 4� 21 Proper hot holding temperature
tobacco use / . 22 Proper cold holding temperature
7 No discharge from eyes, nose, and 23 Proper date marking and disposition �j
mouth ,/
24 Time as a Public Health Control
Preventing Contamination by Hands
Consumer Advisory
8 _Hands clean & properly washed
No bare hand contact with ready-to-eat / 25 Consumer advisory provided for raw/ II9 food undercooked food
Adequate handwashing sinks properly /
Highly Susceptible Populations
10 Pasteurized foods used; prohibited foods
supplied and accessible 26111
Approved Source not offered
11 Food obtained from approved source v/ - Food/Color Additives and Toxic Substances
12 Food received at proper temperature ✓ 27 Food additives: approved & properly
used
13 Food received in good condition, safe, & ,/ Toxic substances properly identified,
unadulterated / 28 stored & used
14 Required records available: shellstock �/ Conformance with Approved Procedures J
tags, parasite destruction
29 Compliance with variance/specialized Mil 1
process / HACCP Plan
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS 2 POINTS
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation
Compliance Status IN OUTITN/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe Food and Water48 Warewashing facilities: installed,
Pasteurized eggs used where maintained, & used; test strips
30 required 49 Non-food contact surfaces clean
31 Water& ice from approved source1/
Physical Facilities 4_ ,11
Variance obtained for specialized Hot& cold water available;
32 processing methods 50 adequate pressure
Food Temperature Control51 Plumbing installed; proper backflow
Proper cooling methods used; devices
33 adequate equipment for52 Sewage &waste water properly
temperature control disposed
34 Plant food properly cooked for hot 53 Toilet features: properly
holding constructed, supplied, &cleaned
35 Approved thawing methods used 54 Garbage & refuse properly
36 Thermometers provided & accurate i disposed; facilities maintained
Food Identification ' 55 Physical facilities installed,
Food properly labeled; original maintained, & clean
37 container 56 Adequate ventilation & lighting;
Prevention of Food Contamination designated areas used
Insects, rodents, & animals not Additional Requirements listed in 105 CM)A 590.011
38 present Ml Anti-choking procedures in food
Contamination prevented during service establishment 1
39 food preparation, storage and M2 Food allergy awareness '
display Review of Retail Operations listed in 105 CMR 590.010
40 Personal cleanliness M3 Caterer
41 Wiping cloths: properly used & M4 Mobile Food Operation
stored M5 Temporary Food Establishment
42 Washing fruits &vegetables M6 Public Market; Farmers Market
Proper Use of Utensils M7 Residential Kitchen; Bed-and-
43 IIn-use utensils Properly stored ® S I Breakfast Operation
Food Establishment Inspection Report - Town of Yarmouth
Establishment: J)P,wDate: ; / a�1�z : Page of
5 is F'csr,Q QF !�i/f- t
Temperature Observations
Item 1 Location Temp(°F) Item I Location Temp(°F) Item 1 Location Temp(°F)
Observations and/or Corrective Actions
Violations cited in this report must be corrected within the time frames stated below or in Section 8-405.11 of the Food Code
Item Section of Code Description of Violation Date to Correct By
Number
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