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Home My WebLink About2022 Food Establishment Inspection Report oard of Health Food Establishment Inspection Report - Town of Yarmouth 1146 R ute 28,South Yarmouth,MA 02664 Establishment: Vim-,•P7 (a?ti e r'n Date: .7/ /v&i:i..L..)._ Page 1 of `�' Address: 9/7 Af•-'lwa.T .g, .0 y-. Time in: / Time out: `I 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 _J to Foodborne Illness Risk Factors Inspector: c) ,,e-, e e,..—l.�'�- and Interventions (Items 1 through 29): Type of Operation(s): Type of Inspection: Other Information: ,MA Food Service Establishment rW Routine D Retail Food Store O Re-inspection D Residential:Cottage Foods 0 Pre-operational O Residential;Bed& D Illness investigation Breakfast D General complaint D Mobile/Pushcart D HACCP D Temporary Food Estab. D Other G1)n/" - D Other i�F-�+„/�, FOODBORNE 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 Compliance Status IN OUT N/A N/O COS R Compliance Status I IN OUT N/A N/O COS R Supervision f Protection from Contamination f 1 Person-in-charge present, demonstrates V 15 Food separated and protected Y knowledge, and performs duties / 16 Food-contact surfaces; cleaned & 2 Certified Food Protection Manager V sanitized I/. Employee Health Proper disposition of returned, Management, food employee and / 17 previously served, reconditioned & 3 conditional employee; knowledge, V unsafe food responsibilities and reporting f Time/Temperature Control for Safety / 4 Proper use of restriction and exclusion VI 181Proper cooking time & temperatures V Procedures for responding to vomiting 19 Proper reheating procedures for hot 5 and diarrheal events holding ,i../// Good Hygienic Practices > 20 Proper cooling time and temperature Proper eating, tasting, drinking, or 1.,' 21 Proper hot holding temperature 6 tobacco useV j 22 Proper cold holding temperature rf 7 No discharge from eyes, nose, and 7 23 Proper date marking and disposition mouth — •/ Preventing Contamination by Hands/ ' 24 Time as a Public Health Control 8 Hands clean & properly washed Consumer Advhory / iNo bare hand contact with ready-to-eat v 25 Consumer advisory provided for raw/ I' . 9 food undercooked food Adequate handwashing sinks properly (/ _ Highly Susceptible Populations 10 Pasteurized foods used prohibited foods supplied and accessible 26 Approved Source — not offered I/ Food/Color Additives and Toxic Substances 11 Food obtained from approved source -- 12 Food received at proper temperature `�/ 27 Food additives: approved & properly used I v 13 Food received in good condition, safe, & b/ 28 Toxic substances properly identified, unadulterated stored & used 14 Required records available: shellstock F ' Conformance with Approved Procedures tags, parasite destruction — 29 Compliance with variance/specialized 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 I a IOUT I N/A N/O COSI R Compliance Status IN OUT N/A N/O COS R Safe Food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where maintained, & used; test strips required 49 Non-food contact surfaces clean 31 Water& ice from approved source Physical Facilities 32 Variance obtained for specialized 50 Hot& cold water available; processing methods adequate pressure Food Temperature Control 51 Plumbing installed; proper backflow Proper cooling methods used; devices 33 adequate equipment for 52 Sewage &waste water properly temperature controldisposed 34 Plant food properly cooked for hot 63 Toilet features: properly holding constructed, supplied, &cleaned 35 Approved thawing methods used 54 Garbage & refuse properly 36 Thermometers provided & accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, Food properly labeled; original maintained, & clean 37II container ® 56 Adequate ventilation & lighting; Prevention of Food Contamination designated areas used Insects, rodents, & animals not Additional Requirements listed In 105 CMR 590.01, 38 present Ml Anti-choking procedures in food Contamination prevented during service establishment °J 39 food preparation, storage and M2 Food allergy awareness display Review of Retail Op-srations`It8t • , e , 410 40 Personal cleanliness M3 Caterer 41 Wiping cloths: properly used & M4 Mobile Food Operation _stored M5 Temporary Food Establishment 42 Washing fruits &vegetables T J M6 Public Market; Farmers Market Proper Use of Utensils M7 Residential Kitchen; Bed-and- 43 In-use utensils properly stored Breakfast Operatior 44 Utensils, equipment & linens: M8 Residential Kitchen: Cottage Food properly stored, dried, & handled Operation 45 Single-use/single-service articles: M9 School Kitchen; USDA Nutrition properly stored & used Program 46 Gloves used properly M10 Leased Commercial Kitchen Utensils,Equipment and Vending M11 Innovative Operation Food & non-food contact surfaces Local Requirements t r 47 cleanable, properly designed, L1 Local law or regulation constructed & used L2 Other Official Order for Correction: Based on an inspection today,the items marked"OUT" indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code. This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, revocation, or non- renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Date of Reinspection: Discussion with Person-in-Charge: Signature of Person-in-Charge ,, ' DPS / C ( Signature o/ (/f r l �/ � //� ,,,, �...t ///�( /�2 MDPH report f rtn—10/5/18 versi Food Establishment Inspection Report - Town of Yarmouth Establishment: Date: ../ 'I: Pa U c, �y Csrv�n� `t I P f?ov., .,k! s`'� c� 9e of Temperature Observations Item 1 Location Temp(°F) Item 1 Location Temp(°F) Item I 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 Er4.-.I"I ie s -G- - s r. p Ga., -tom s Alec:d-- CI-.C:.)? cG-o -,...., cru CA p,--1-1 re is 4 --i / t--e_...... ,ret- .-e -- 7 Of I d ' -r oc, 6 a ccbt5Z. 3 gC- e-124x-+ C.ert,e-tiocam!C....7\-___" pu. - 5'cCs- GL! — tA)ak\< T ir€-c.Z--- - .UC4 t ►(.. • 21:-.,,,- „ - Re Cr,4+r_r- - retie, 3 E -cpski--+ t":0-- '-cry C,,. ` ie). ,�--+eo Gt., - VI' c)(1. S Sf cam. -- S O c�.ra T7 c{fiC:4 - - S H=.1 c 1 576X) 6;c3 cYz›- - 3 T3Q-j SnK WAS 0 / (Z-t,‘.0 ) s - - -T s4- s 1-rQu . M 6 i' '5'lit'. c sC )Q, 3 - f ' 't c 1--c-c4.-. or5c-;iZt- 6erc' ✓\-!U-,c2 -7 2 -'z Date:.j 2 L Signature of Person-in-Charge ' ' ate• Signature of Inspector: ' - -- -z`._ t ..,,u” �� J 25 MDPH report form—10/5/18 version` k d '-t