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Home My WebLink AboutFood Establishment Inspection Reports Report - Town of Yarmouth Yarmouth Board of Health Food Establishment Inspection P 1146 Route.28,South Yarmouth,MA 02664 Establishment: �/0(4',,-^p! -4-16 rl ��Date: � /#01. z. Page 1 of Address: .=3.7Ip pe'" s C,' S si. Time in: Time out: JI Telephone: I 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: r?'1 / f _) and Interventions(Items 1 through 29): Type of Operation )- Type of Inspection: Other Information: ❑ Food Service Establishment 0 Routine ❑ Retail Food Store 0 Re-inspection ❑ Residential:Cottage Foods 0 Pre-operational O Residential;Bed& 0 Illness investigation Breakfast 0 General complaint ❑ Mobile/Pushcart 0 HACCP 0 Temporary Food Estab. ❑ Other `....� ❑ Other I FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS 5 POINTS f 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/AI N/OI COS R Supervision Protection from Contamination 1 Person-in-charge present, demonstrates / 15 Food separated and protected v knowledge, and performs duties Pr _ 16 Food-contact surfaces; cleaned & / 4 2 Certified Food Protection Manager ,/' sanitized Employee Health Proper disposition of returned, Management, food employee and , 17 previously served, reconditioned & ,7 tV 3 conditional employee; knowledge, / unsafe food responsibilities and reporting TimeTTemperature Control for Safety 4 Proper use of restriction and exclusion V 18 Proper cooking time&temperatures 7 5 Procedures for responding to vomiting + / 19 Proper reheating procedures for hot 1°/ and diarrhea) events v holding � Good Hygienic Practices 20 Proper cooling time and temperature ✓ Proper eating, tasting, drinking, or 21 Proper hot holding temperature 6 tobacco use 22 Proper cold holding temperature 7 No discharge from eyes, nose, and , 23 Proper date marking and disposition mouth 24 Time as a Public Health Control Preventing Contamination by Hands . Consumer Advisory 8 Hands clean & properly washed ✓ i II bare hand contact with ready-to-eat / 25 Consumer advisory provided for raw/ 9 undercooked food food ✓ Highly Susceptible Populations Adequate handwashing sinks properly 10 supplied and accessible 26 Pasteurized foods used; prohibited foods - not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from approved source 12 Food received at proper temperaturejpi___ 27 Food additives: approved & properly used Food received in good condition, safe28Toxic substances properly identified, 13 unadulterated stored & used Required records available: shellstock Conformance with Approved Procedures 14 tags, parasite destruction .- 29 Compliance with variance I 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 IN I OUT l N/A I N/O I COS l R Compliance Status IN OUT N/A N/O cos R Safe Food and Water 48 IWarewashing facilities: installed, 30 Pasteurized eggs used where maintained, & used; test strips required if 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 iii 33 adequate equipment for ! 52 Sewage&waste water properly temperature control disposed 34 Plant food properly cooked for hot Toilet features: properly 114 ' holding 53 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 .111111111- 1_ p.dequate ventilation & lighting; container Prevention of Food Contamination 56 designated areas used Insects, rodents, & animals not Additional Requirements listed in 105IH R 590.011 38 present M1 Anti-choking procedures in food Contamination prevented during service establishment 39 food preparation, storage and M2 Food allergy awareness Vt display Review of Retail Operations listed In 105 CMR 590.010 40 Personal cleanliness M3 Caterer Wiping cloths: properly used & M4 Mobile Food Operation i 41 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: MS Residential Kitchen: Cottage Food properly stored, dried, & handled Operation 45 Single-use/single-service articles: M9 School Kitchen; USDA Nutrition properly stored & used Program 1 46 Gloves used properly Ii! M10 Leased Commercial Kitchen P P Y t Utensils,Equipment and Vending M11 Innovative Operation Food & non-food contact surfaces Local Requirements 47 cleanable, properly designed, I0. L1 Local law or regulation I constructed & used L2 Other 1 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 Reinspsction: Discussion with Person-in-Charge: • Signature of Pe n- a s: r.iG �y Date: Signature of In t `.? - MDPH report form-t0/5/5/'I ion Y 7 �/" ( / �a / /... .. Food Establishment Inspection Report - Town of Yarmouth Establishment: ,k-J iie-^�,- i4 6.,5.07 ,C L{ Date: /6/j ai Page f Temperature Observations 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 Ci) Ale CO"— C , � CD criAS G cx1� 77- [.32_ Cam -- 0 l.0 C�r Z, GOB G i c 3".1 1 _COCA C ArD'\ Q r-cc GO C, ) S Gc�w , rI A pa- f�G•S �c�cam= No LA c Signature of Person-in-Charge:f . <1RA0( %c • Date: Signature of Inspector: Date: MDPH report form-10/5/18 version //