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Home My WebLink About2023 Licensing Yar Food Establishment Inspection Report - Town of Yarmouth no Board Health p p1146 Route.28,South Yarmouth,MA 02664 Establishment: ve/ 1 c -, Date: :�'/A IA a Page 1 of Address: &;/5X�� G / �! Time in: / Time out: Telephone: Permit No.: Number of Violated Provisions Related to Foodbome Illness Risk Factors Owner: _and Interventions(Items 1 through 29): Person-in-charge: Number of Repeat Violations Related • y to Foodborne Illness Risk Factors Inspector: ��,`�•,`� .,,y-;�pe- _fr' i and Interventions(Items 1 through 29): Tyke of Operation(f)• Ty pp of Insspec'�tion: Other Information: .Food Service Establishment outine O Retail Food Store ❑ Re-inspection ❑ Residential:Cottage Foods CI Pre-operational ❑ Residential;Bed& ❑ Illness investigation Breakfast O General complaint 1 ❑ Mobile/Pushcart o HACCP „! ❑ Temporary Food Estab. ❑ Other Cr9rQ, L_ ❑ 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/A N/O COS R Compliance Status I IN IOUTI N/A IN/0 I cos R Supervision Protection from Contamination I 1 Person-in-charge present, demonstrates y/ / 15 Food separated and protected knowledge, and performs duties 16 Food-contact surfaces; cleaned & 2 Certified Food Protection Manager If sanitized Employee Health Proper disposition of returned, Management, food employee and / 17 previously served, reconditioned & „ A 3 conditional employee; knowledge, l/ 1111 unsafe food responsibilities and reporting Time/Temperature Control for Safety/ 4 Proper use of restriction and exclusion 14 18 Proper cooking time &temperatures Procedures for responding to vomiting ,/ 19 Proper reheating procedures for hot 5 and diarrhea)events holding " / Good Hygienic Practices 20 Proper cooling time and temperature ✓ Proper eating, tasting, drinking, or 21 Proper hot holding temperature 6 tobacco use ✓/ I _ 22 Proper cold holding temperature jt 7 No discharge from eyes, nose, and 23 Proper date marking and disposition mouth Preventing Contamination by Hands 24 Time as a Public Health Control 8 Hands clean & properly washed Consumer Advisory 9 No bare hand contact with ready-to-eat ` 25 Consumer advisory provided for raw/ . undercooked food food 1/ Adequate handwashing sinks properly Highly Susceptible Populations 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 temperature ti/ 27 Food additives: approved & properly used Food received in good condition, safe, & 13 Toxic substances properly identified,28 unadulterated stored & used Required records available: shellstock Conformance with Approved Procedures 14 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 N/o I COS l R Compliance Status IN OUT N/A N/O cos R Safe Food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where /J'/ maintained, & used; test strips 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 Plant food properly cooked for hot Toilet features: properly 34 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, 37 !Food properly labeled; original maintained, &clean container I 56 Adequate ventilation & lighting; Prevention of Food Contamination designated areas used Insects, rodents, & animals not Additional Requirements listed in 105 CMR 590.011 38 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 I 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 In-use utensils properly stored Breakfast Operation • Utensils, equipment& linens: Residential Kitchen: Cottage Food 44 properly stored, dried, & handled ,{J M8 Operation 45 Single-use/single-service articles 1' M9 School Kitchen; USDA Nutrition properly stored & used {: Program 46 Gloves used properly p" M10 Leased Commercial Kitchen I Utensils,Equipment and Vending M11 Innovative Operation Food & non-food contact surfaces Local Requirements 47 cleanable, properly designed, a . L1 Local law or regulation constructed & used L2 Other I Official Order for Correotion: 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: t / / j Date: Signature of Inspector: / ///�..) _ j ._ _ MDPH report form-10/5/18 w*V t � `�--� ~ -�/ �/� Food Establishment Inspection Report - Town of Yarmouth Establishment: /t'"v f f� /�i'.�A hijr Ar,��, Date: ;),/c/ 3 Page of Temperature Observations Item I 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 HOocl Fs / r5./ S Ce-=�-moo 7r- d�� c F 1 c f�',o X 3 ci 1 1 cr-1- z, Gcxn L.,►c_ -Q / c -- 450<-?-' --. -- 1 — S crs r ..c - /1h��f- c7r.Ac7 L t I', Wc. - C1&-'7y(' r)(1-3 c3 r yr Pr- c -or- -- 4-7 tP, c lip ) Ad1/4e.0"0 S -}� fee C 1.0 cf-,0KX e:1;- rl lC S b Gt,p p a I fre. 2� - -t 1/6 C LP of� • s, /l/ 'q+ Cal�cz-1 � S a0-D ffe 'e> 0 — c9 zi Signature of Person-in-Charge: '? o . /% / Date: Signature of Inspector: r ' ✓ Date: MDPH report form—10/5/18 version J