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Home My WebLink About2023 Inspections Food Establishment Inspection Report - Town of Yarmouth Yarmouth te 2s s South Yarmouth,MA 02664 I Establishment: LP! le4 +4 ny Date: // M�I 3 Page 1 of I Address: ';7 a tQg i 1-,..1.t 6- ati 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: 77/�^— and Interventions(Items 1 through 29): Type of Operation(s): ,Tic,.pe of Inspection: Other Information: ood Service Establishmentoutine Retail Food Store 0 Re-inspection 0 Residential:Cottage Foods 0 Pre-operational 0 Residential;Bed& 0 Illness investigation Breakfast 0 General complaint 0 Mobile/Pushcart 0 HACCP 0 Temporary Food Estab. 0 Other /"4+,'�f 0 Others' ` 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 I IN OUT N/A IN/OI COS R Compliance Status I IN OUT N/A N/OI COS R Supervision / Protection from Contamination f 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 I, sanitized 16 sanitized Employee Health Proper disposition of returned, / A Management, food employee and �' 17 previously served, reconditioned & 3 conditional employee; knowledge, illr 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 1 Good Hygienic Practices 20 Proper cooling time and temperature / 6 Proper eating, tasting, drinking, or ; / 21 Proper hot holding temperature j tobacco use V 2 22 Proper cold holding temperature No discharge from eyes, nose, and /111 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 ji 25 Consumer advisory provided for raw/ . 9 food undercooked food Adequate handwashing sinks properly — Highly Susceptible Populations ' 10 supplied and accessible 26 Pasteurized foods used; prohibited foods ii Approved Source / Food/Color Additives and Toxic Substances not offered 11 Food obtained from approved source ✓ . 12 Food received at proper temperature 27 Food additives: approved & properly used 13 Food received in good condition, safe, & L/ F 28 Toxic substances properly identified, unadulterated stored & used Required records available: shelistock Conformance with Approved pproved 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 IN/O I COS I R Compliance Status IN OUT N/A WO COS R Safe Food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where 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 Plumbing installed; proper backflow 51 devices Proper cooling methods used; 33 adequate equipment for 52 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 -1 36 Thermometers provided &accurate disposed; facilities maintained , Food Identification 55 Physical facilities installed, l Food properly labeled; original maintained, &clean 37 container ■ 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 ili - Review of Retail Operations listed in 105 CMR 590.010 40 Personal cleanliness F 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: $, M8 Residential Kitchen: Cottage Food properly stored, dried, & handled Operation Single-use/single-service articles: `' School Kitchen; USDA Nutrition 45 M9 properly stored & used Program 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 i 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). I Date of R.inspsction: Discussion with Person-in-Charge: • SI fit` \` r �- a Date:i ' s._ . . `ttA t/C,.. AAA 2..3 SIgnaturl of Iks r: / -1 / ✓ // Pte:) torn- MOPH report to -10/5/18 version 'G' Food Establishment Inspection Report - Town of Yarmouth Establishment: SO Date: Page of Temperature Observations Item I 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 e S`z' r r on --:Nt 12 cc}ASti 142."Q I c ,7? S - sct Lye Ctr t 211° ' - G rYl e-�- Ocf = 4uh S ✓L -fi' Gr--,e7e C/1 Gc Signf Person-in-Charge: l \�\a1 !I Ae12-E Signature of Inspector: ✓J / G / DatJ/ 23 MDPH report form—10/5/18 version