HomeMy WebLinkAbout2023 Licensing Food Establishment ec Ins tion Report - Town of Yarmouth Yarmouth Board of Health
p p 1146 Route.28,South Yarmouth,MA 02664
Establishment: jG S S (-.men f'CC,1.) ' Date: ( !c312 3 Page 1 of .—r
Address: Ca O g(' y e_. G Pc , irP, 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
{l to Foodborne Illness Risk Factors
Inspector: P► L.:: f� t` �� y. and Interventions(Items 1 through 29):
Type of Operation(s): Type of Inspection: Other Information:
Food Service Establishment Routine
0 Retail Food Store 0 Re-inspection
O Residential:Cottage Foods O Pre-operational
0 Residential;Bed& O Illness investigation
Breakfast 0 General complaint
0 Mobile/Pushcart 0 HACCP 6 Q -'
O Temporary Food Estab. 0 Other re-4„(
0 Other
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/AIN/o cos R Compliance Status I IN IouTI N/A IN/0ICOS R
Supervision Protection from Contamination / •
Person-in-charge present, demonstrates •
15 Food separated and protected
1 knowledge, and performs duties 16 Food-contact surfaces; cleaned & �/
2 Certified Food Protection Manager sanitized
Employee Health Proper disposition of returned, , /
Management, food employee and / 17 previously served, reconditioned & V
/ unsafe food
3 conditional employee; knowledge,
responsibilities and reporting / Time/Temperature Control for Safety
4 Proper use of restriction and exclusion V 18 Proper cooking time&temperatures
Procedures for responding to vomiting ,, / Proper reheating procedures for hot
5 and diarrhea)events V 19 holding
Good Hygienic Practices 20 Proper cooling time and temperature .�jf
6 Proper eating, tasting, drinking, or f 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 tom/
,mouth V
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 provided for raw/ j� I
9 food undercooked food
Adequate handwashing sinks properly ✓ Highly Susceptible Populations
10 supplied and accessible 26 Pasteurized foods used; prohibited foods
Approved Source l not offered
11 Food obtained from approved source �// Food/Color Additives and Toxic Substances
12 Food received at proper temperature V/ IIII 27 Food additives: approved & properly
V/ used
Food received in good condition, safe, & 28 Toxic substances properly identified, t f
13 unadulterated stored & used
Required records available: shellstock ,
14 1 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 IN I OUT I N/A I N/O Icosl R Compliance Status jOUTI_N/A N/O cos R
Safe Food and Water 48 Warewashing facilities: installed,
Pasteurized eggs used where4 maintained, & used; test strips
30 required 49 Non-food contact surfaces clean
31 Water& ice from approved source Physical Facilities
32 Variance obtained for specialized Hot&cold water available;
processing methods 50 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 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,
maintained, &clean
Food properly labeled; original
37 ■container Aesignated areas useddequate ventilation & lighting;
5 d
Prevention of Food Contamination .
Insects, rodents, & animals not Additional Requirements listed In 105 CMS 590.011
38 M1 Anti-choking procedures in food
present
service establishment
Contamination prevented during
39 food preparation, storage and M2 Food allergy awareness
display iiii Review of Retail Operations listed In 105 CMR 590.010
40 Personal cleanliness M3 Caterer
Wiping cloths: properly used & ill
M4 Mobile Food Operation
41 stored M5 Temporary Food Establishment
42 Washing fruits & vegetables itatid I; _ M6 Public Market; Farmers Market
Proper Use of Utensils M7 Residential Kitchen; Bed-and-
43 In-use utensils properly stored 'a Breakfast Operation
Utensils, equipment& linens: • M8 Residential Kitchen: Cottage Food
44 properly stored, dried, & handled Operation
Single-use/single-service articles: M9 School Kitchen; USDA Nutrition
45 properly stored & used Program
46 Gloves used properly M10 Leased Commercial Kitchen
Utensils,Equipment and Vending M11 Innovative Operation
Lal Requirements
Jood
& non-food contact surfaces I I I I I
leanable, properly designed, L1 Local law or regulationoc IIonstructed & used Jr 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:
Date:
Signature of Person-In-Char ,/+ / 1� +�3
Signature of Inspector: ., ..')� / '
MDPH report form-O/5/18 version
1 ______-- --_.. _ __
Food Establishment Inspection Report - Town of Yarmouth
Establishment: c36,S, "Rt«_,Q� RC.)c) (sx.�l ; ,s:21) PG t,A_J Date: i 2„312.-s Page of
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Temperature Observations
Item 1 Location Temp(°F) Item 1 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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Signature of Person-in-Charge: Date:
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Signature of Inspector: - Date: //
MDPH report form—10/5/18 version //