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Home My WebLink About2023 Food Establishment Inspetion Reports Food Establishment Inspection Report - Town of Yarmouth Yarmouth Board of Health p p 1146 Route.28,South Yarmouth,MA 02664 Establishment: Date: Page 1 of Address: Time in: Time out: Telephone: —1 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: and Interventions(Items 1 through 29): Type of Operation(s): Type of Inspection: Other Information: 0'Food Service Establishment 0 Routine 0 Retail Food Store O Re-inspection O Residential: Cottage Foods 0 Pre-operational . . 0 Residential:Bed& 0 Illness investigation Breakfast O General complaint O Mobile/Pushcart O HACCP O Temporary Food Estab. 0 Other 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/A N/O cos R Compliance Status IN OUT NIA'N/O COS R Supervision Protection from Contamination 1 Person-in-charge present, demonstrates a 15 Food separated and protected knowledge, and performs duties Food-contact surfaces; cleaned & 2 Certified Food Protection Manager , 16 sanitized + Employee Health Proper disposition of returned, katt Management, food employee and ''+f 17 previously served, reconditioned & 3 conditional employee; knowledge, .; unsafe food a.) }a= responsibilities and reporting Time/Temperature Control for Safety• 4 Proper use of restriction and exclusion '=i'"' ' 18 Proper cooking time &temperatures 5 Procedures for responding to vomiting 19 Proper reheating procedures for hot and diarrhea)events „yg ,:> 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 • 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 Highly Susceptible Populations 10 Adequate ha accessible sinks properly Pasteurized foods used; prohibited foods .-0. supplied and_ accessible _ _ _ 26 not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from approved source 12 Food received at proper temperature 27 Food additives: approved & property �, used Food received in good condition, safe, & 28 Toxic substances properly identified, a 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 fN OUT N/A N/n cos R Compliance Status IN OUT NIA N/O cos R Safe Food and Water 48 Warewashing facilities: installed, r Pasteurized eggs used where • maintained, & used; test strips 30 required 49 Non-food contact surfaces clean 31 Water& ice from approved source f/' Physical Facilities 0 32 Variance obtained for specialized Hot& cold water available; ., processing methods 5adequate 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 _ disposed; facilities maintained ,_.18 Food Identification 55 Physical facilities installed, .71Food properly labeled; original I I maintained, & clean container L__I_._1-__ 56 Adequate ventilation & lighting; Prevention of Food Contamination designated areas used Insects, rodents, & animals not Additional Requirements listed in 105 CMR 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 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: Residential Kitchen: Cottage Food 44 properly stored, dried, & handled M8 Operation Single-use/single-service articles: School Kitchen; USDA Nutrition 45 properly stored & used M9 Program 46 Gloves used properly M10 Leased Commercial Kitchen Utensils,Equipment and Vending M11 Innovative Operation I I Local Requirements Food & non-food contact surfaces I 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 andonstitutes applicable sections of the 2013 FDA Food Code. This report,when signed below by a Board of Health member or its agentfood c an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of 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: I Signature of Person-in-Charge:\___ Date: Signature of Inspector: MDPH report form-10/5/18 version Food Establishment Inspection Report - Town of Yarmouth Establishment: Date: Page of Temperature Observations Item I Location Temp(°F) Item I 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 Signature of Person-in-Charge: Date: Signature of Inspector: Date: MDPH report form—10/5/18 version Food Establishment Inspection Report - Town of Yarmouth Yarmouth Board Health h P 1146 Route.28,South Yarmouth,MA 02664 Establishment: '. 4,-1 .„..?-re.,,4,-1 .„..?-re.,, �^ ) Date: j//4 .�- 2 Page 1 of Address: ,,,cam/� froa / 4,� Time in: Time out: Telephone: Fjermit 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 J� to Foodborne Illness Risk Factors / Inspector: 47 / rF-��,L- , �,p and Interventions(Items 1 through 29):R Ty a of Operrsattiion /Ty 3 of Inspection: Other Information: Food Service EstablishmentRoutine Retail Food Store 0 Re-inspection O Residential:Cottage Foods O Pre-operational 0 Residential;Bed& 0 Illness investigation Breakfast O General complaint O Mobile/Pushcart 0 HACCP O Temporary Food Estab. 0 Other / O 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 IN..4/OICOS I R Compliance Status IN OUT N/AIN/O cost R Supervision / ll Protection from Contamination „.0 1 Person-in-charge present, demonstrates 15 Food separated and protected V knowledge, and performs duties Food-contact surfaces; cleaned & / 2 Certified Food Protection Manager f 16 sanitized v Employee Health f Proper disposition of returned, j Management, food employee and i 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 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 F,/ 1 6 Proper eating, tasting, drinking, or / 21 Proper hot holding temperature �/'f 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 L 1 8 Hands clean & properly washed L' ConsumerAdvlsory f No bare hand contact with ready-to-eat ,�/ 25 Consumer advisory provided for raw/ . 9 food {/ undercooked food - Highly Susceptible Populations Adequate handwashing sinks properly . 10 IC Pasteurized foods used; prohibited foods supplied and accessible 26 Approved Source , not offered 11 Food obtained from approved source (�/' Food/Color Additives and Toxic Substances 12 Food received at proper temperature 27 Food additives: approved & properly f II/ used __F__ Food received in good condition, safe, & vi - 13 unadulterated 28 Toxic substances properly identified, stored & used 14 Required records available: shellstock Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ specialized II 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 C- i Compliance Status I IN I OUT N/A I N/O ICOS I R Compliance Status jOUTIN/AINIOlCOs R Safe Food and Water 7 48 IWarewashing facilities: installed, 30 Pasteurized eggs used where i (maintained, & used; test strips 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 I i i' 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 disposed; facilities maintained Food identification 55 Physical facilities installed, 37 (Food properly labeled; original maintained, &clean containerIII_ EMU_ 56 Adequate ventilation & lighting; Prevention of Food Contamination designated areas used , Insects, rodents, & animals not Additional Requirements listed in 105 CM- 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 y 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 M7 Residential Kitchen; Bed-and- 43 In-use utensils properly stored 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 r 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 Reinspeetion: Discussion with Person-in-Charge: SIg,ature of Person-In-Charge: Date: Signature of Inspector: +✓ / ! �""" _ M DPH report form—10/5/18 vbrsion Food Establishment Inspection Report - Town of Yarmouth Establishment: 1-lJ'o /��z(O .` ,k' Date: 5/, Page of a' 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 ?z�5 )aaQ / c' /0 /J �O c11�Ll , i 3y° F'' Lx S , Icy G--. Ger. c" e. Gcx-r- /24 "PaG`f- C /P 0Zi S YAP �-- C_1 61e C'( 1- - LcZ,-&-r5- cEo,C - -z Fc°' = Cam• Gti�r`'S c c cfi�eA H -fe.00 S 7-eof"17 C,1 — S CDC-0 Wit`? -,.7 64:— C APc„ c' % /PP s741re s 'S C( " S A - L"NC 4 c"/ ' - e4,/, (/ re-5 Signature of Person-in-Charge: Date: Signature of Inspector: ate; MDPH report form—10/5/18 version