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Home My WebLink About2022 Inspection Report - Town of Yarmouth Yarmouth Board of Health Food Establishment Inspection p 1146 Route.28,South Yarmouth,MA 02664 Establishment: l(> i�G y,% Date: �y t e:,;=;;y Page 1 of /► Address: /BF i. L1 r ,.,. . ,y, Time in: Time out: Telephone: 0 - „ �. -_YAk r-ermit No.: Number of Violated Provisions Related to Foodborne Illness Risk Factors Owner: E1,1'2 ht /1/k4/�� ( and Interventions(Items 1 through 29): Person-in-charge: L'► Number of Repeat Violations Related to Foodborne Illness Risk Factors Inspector: ,J - , ., . and Interventions(Items 1 through 29): Type of Operation(s): Type of Inspection: Other Information: E�.Food Service Establishment ,fRoutine /� O Retail Food Store 0 Re-inspection O Residential:Cottage Foods 0 Pre-operational - O Residential; Bed& 0 Illness investigation Breakfast 0 General complaint 0 Mobile/Pushcart O HACCP O Temporary Food Estab. O Other O Other 1Q/4; , 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 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 ' 16 Food-contact surfaces; cleaned & j A 2 Certified Food Protection Manager V sanitized Employee Health Proper disposition of returned, Management, food employee and 17 previously served, reconditioned & 3 conditional employee; knowledge, V unsafe food responsibilities and reporting / Time/Temperature Control for Safety` 4 Proper use of restriction and exclusion V 18 Proper cooking time&temperatures 5 Procedures for responding to vomiting ✓ 19 Proper reheating procedures for hot L. and diarrheal events holding Good Hygienic Practices 20 Proper cooling time and temperature , Proper eating, tasting, drinking, or 21 Proper hot holding temperature r-- 6 tobacco use 22 Proper cold holding temperature 7 No discharge from eyes, nose, and 23 Proper date marking and disposition G mouth Preventing Contamination by Hands 24 Time as a Public Health Control 8 Hands clean & properly washed _ Consumer Advisory No bare hand contact with ready-to-eat 25 Consumer advisory provII ided for raw/ 9 food undercooked food Adequate handwashing sinks properly Highly Susceptible Populations 10 Pasteurized foods used; prohibited foods supplied and accessible 261111 not offered Approved Source / Food/Color Additives and Toxic Substances , 11 Food obtained from approved source V , 12 Food received at proper temperature ✓ 27 Food additives: approved & properly Food received in good condition, safe, & used 13 unadulterated 28 Toxic substances properly identified, Required records available: shellstock stored & used 14tags, parasite destruction ✓ Conformance with Approved Procedures 29 Compliance with variance/specialized I I I` -II/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 IN IOUT I N/A l N/O COSI R Compliance Status IN OUT N/A N/O cos R Safe Food and Water48 Warewashing facilities: installed, 30 Pasteurized eggs used where N maintained, & used; test strips required 49 Non-food contact surfaces clean 31 Water& ice from approved source l,. -Plf & oa1FacHHIIles 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 Sewage &waste water properly temperature control 52 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 disposed; facilities maintained Food Identification 55 Physical facilities installed, Food properly labeled; original maintained, &clean 37 container II56 Adequate ventilation & lighting; Prevention of Food Contamination' designated areas used 38 Insects, rodents, & animals not Additional Requirements listed in 105 CMR 590.01,1 present M1 Anti-choking procedures in food , Contamination prevented during service establishment 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 Residential Kitchen; Bed-and- 43 In-use utensils properly stored M7 Breakfast Operation 44 Utensils, equipment & linens: Residential Kitchen: Cottage Food properly stored, dried, & handled M8 Operation 45 Single-use/single-service articles: School Kitchen; USDA Nutrition properly stored & used M9 Program 46 Gloves used properly M10 Leased Commercial Kitchen Utensils,Equipment and Vending M11 Innovative Operation Food & non-food contact surfaces Local Requirements 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: Signaturesno h@ 1A7s`,ih/./j�Qy..., 4 /pa I-'1 122. Signature or -10/ nq lin I 7//�'/ w�� J`_ / J� MO PH report form—1 O//$/��1'j8 / ,-,•��_S � ( �J Y Food Establishment Inspection Report - Town of Yarmouth Establishment: 4.'11 J �7 7 Date: ,9/7/:;;). ,� Page �> ofQ J 7 Lf.�/ TernperatureObservations Item I Location Temp(°F) Item I 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 pl Sr 1 cy � �oG r\ho c)rGC>c>j b ° ve:l c�J „iC lceres7 R e Soc� tilvst (.ucj /-) 0)(5- Se ' . 61-e. N6)c►-}- Coo cam, cv-r}44.) – c 0 car, ti'10 Sri 1C - Ca , 30 U C SAS Gcscj 122\e — C6rLfiLQ cG { ( c_"--) z--0 a -IS c.—q 1-ctA, cel / Signature of Person-in-Ch � ►-��`� � �V�i Date: -4 -A. Signature of Inspect Date: L MDPH report form—10/5/18 version / / / /