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HomeMy WebLinkAbout2023 Food Establishment Inspection Reports Food Establishment ec Ins tion Report - Town of Yarmouth Yarmouth Board of Health p p 1146 Route.28,South Yarmouth,MA 02664 Establishment: TC„ iPs zi (J'T bcrCK •.. Date: '/ i i/iti a? Page 1 of <:. Address: 16/ 41c: + ' 6 A, +'{> 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 /': to Foodborne Illness Risk Factors Inspector: -'i •,t C, t�(°'r1 R V(� and Interventions(Items 1 through 29): Type of Operation(s): Type of Inspection: Other Information: C7ii=ood Service Establishment Routine O Retail Food Store O Re-inspection 0 Residential:Cottage Foods O Pre-operational 0 Residential: Bed& 0 Illness investigation Breakfast k}J-:General complaint O Mobile/Pushcart O HACCP O Temporary Food Estab. O Other / CI Other l� 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 & 2 Certified Food Protection Manager sanitized Employee Health Proper disposition of returned, Management, food employee and 17 previously served, reconditioned & ,' 3 conditional employee; knowledge, unsafe food responsibilities and reporting Time/Temperature Control for Safety_ 4 Proper use of restriction and exclusion ' 18 Proper cooking time&temperatures 5 Procedures for responding to vomiting 19 Proper reheating procedures for hot and diarrhea)events holding "' Good Hygienic Practices 20 Proper cooling time and temperature ' Proper eating, tasting, drinking, or 21 Proper hot holding temperature V. , 6 tobacco use 22 Proper cold holding temperature 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 No bare hand contact with ready-to-eat 25 Consumer advisory provided for raw/ . 9 food undercooked food • Adequate handwashing sinks properly v r Highly Susceptible Populations 10 supplied and accessible 26 Pasteurized foods used; prohibited foods Approved Source not offered / Food/Color Additives and Toxic Substances 11 Food obtained from approved source 12 Food received at proper temperature ,,/ Food additives: approved & properly 27 used _ Food received in good condition, safe, & f 28 Toxic substances properly identified, ., .F 13 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 I N/O ICOSI R Compliance Status IN OUT N/A N/O COS R Safe Food and Water / 48 Warewashing facilities: installed, ' Pasteurized eggs used where 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 `, 50 Hot&cold water available; processing methods adequate pressure Food Temperature Control 51 Plumbing installed; proper backflow Proper cooling methods used; ii. devices 33 adequate equipment for52 Sewage &waste water properly temperature control disposed Plant food properly cooked for hot 53 Toilet features: properly 34 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, I-t Food properly labeled; original maintained, & clean 37 container II Adequate ventilation & lighting; Prevention of Food Contamination designated areas used Insects, rodents, & animals not 38 Additional Requirements listed in 105 ClVOR 590.011 Anti-choking procedures in food present Mi service establishment / Contamination prevented during i 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 Wiping cloths: properly used & M4 Mobile Food Operation 41 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: 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 I 46 Gloves used properly M10 Leased Commercial Kitchen Utensils,Equipment and Vending M11 Innovative Operation 1 Food & non-food contact surfaces \ Local Requirements ' 47 cleanable, properly designed, I L1 Local law or regulation constructed & used � L2 Oilier Official Order for Correction: Based on an inspection today,the items marked"OUT" indicated of Health member violations of 05o Cs `age9t��.0o00 and applicable sections of the 2013 FDA Food Code. This report,when signed below by ut 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-Charge: Date: ~�,, Signature-oftf�spector: `- MDPH report form-10/5/14 version Food Establishment Inspection Report - Town of Yarmouth Establishment: 3-6 cKs c'sf,fib{ ^1C Date: Page ;-J.r_of eg. 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 4-10 r Si1�C .,-i- C'(4o C_, u C J-I Oro t 2C CLc— rJ Q 4,. 1 c F c � 5-/ -__,lam' :lei if:10 Di 5t-•• wc•t÷ & ('�1 p-rl, - �4-. C1-42-7/< Q T!C)M i..)-oC"'"E 4c F Si S v 3 �� s/ 7 . . :f C-I C• . (Z -/ -eA'S, R r?5_ e: CiT/Cf . L.C x A)c)Ci r C G^.-, C s z� Rom► - - -S c \ f /©� — f c cx)Ci GL., S rY Tza r /- 7 4; fir- "-r-7217 1"k" / i teZ Signature of Person-in-Charge: Date: �-'. Signature of Inspector: , 1 I , Date: at /Jfj /1 �' MDPH report form—10/5/18 version !