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Home My WebLink About2023 Licensing Food Establishment Inspection Report - Town of Yarmouth Yarmouth Board of Health P P 1146 Route.28,South Yarmouth,MA 02664 Establishment: j'(� -f-=c)S Date: Page 1 of "- ;l Address: r N th MGii ,C I S.t' 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 to Foodborne Illness Risk Factors Inspector: pi,;I i r:, F nc _ and Interventions(Items 1 through 29): Type of Operation(s): Type of Inspection: Other Information: .'Food Service Establishment allirRoutine ❑ Retail Food Store 0 Re-inspection ❑ Residential:Cottage Foods 0 Pre-operational ❑ Residential;Bed& O Illness investigation Breakfast 0 General complaint 0 Mobile/Pushcart O HACCP 0 Temporary Food Estab. 0 Other �'� 0 Other (�J,/.}'t.J'� 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 OUT N/A WO COS R Supervision ? Protection from Contamination 1 Person-in-charge present, demonstrates 15 Food separated and protected I/ knowledge, and performs duties pi 16 Food-contact surfaces: cleaned & 2 Certified Food Protection Manager / sanitized YY 1 Employee Health Proper disposition of returned, y/J Management,food employee and 17 previously served, reconditioned & 3 conditional employee; knowledge, I unsafe food responsibilities and reporting Time/Temperature Control for Safety/ Proper use of restriction and exclusion / 18 Proper cooking time& temperatures �/ Procedures for responding to vomiting ,/ Proper reheating procedures for hot 5 and diarrhea)events Y 19 holding Good Hygienic Practices 20 Proper cooling time and temperature Proper eating, tasting, drinking, or I/J 21 Proper hot holding temperature l 6 tobacco use I 22 Proper cold holding temperature ✓ 7 No discharge from eyes, nose, and 23 Proper date marking and disposition �j mouth 24 Time as a Public Health Control ✓l Preventing Contamination by Hands Consumer Advisory 8 Hands clean & properly washed V 9 No bare hand contact with ready-to-eat 25 Consumer advisory provided for raw/ v II food undercooked food Highly Susceptible Populations Adequate handwashing sinks properly 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 / Food additives: approved & properly 12 Food received at proper temperature ✓ 27 used as 13 Food received in good condition, safe, & l 28 Toxic substances properly identified, J unadulterated V stored & used Required records available: shellstock Conformance with Approved Procedures 14 tags, parasite destruction 29 Compliance with variance/specialized process/HACCP Plan s, 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 i Compliance Status I IN I OUT N/A I N/O IcoSI R Compliance Status IN OUT N/A WO COS R Safe Food and Water 48 arewashing 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 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 Food Identification 55 Physical facilities installed, Food properly labeled; original IImaintained, &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 4 M1 Anti-choking procedures in food Contamination prevented during i 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 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 Residential Kitchen; Bed-and- 43 In-use utensils properly stored ' 1, ` M7 Breakfast Operation Utensils, equipment& linens: M8 Residential Kitchen: Cottage Food 44 properly stored, dried, & handled b Operation 45 Single-use/single-service articles: M9 School Kitchen; USDA Nutrition 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 AM constructed & used L2 Aihef --c-}y._I lDi Offi cial Order for Correction: Based on an inspection today,the items marked"OUT"indica ed violations of 105 CMR'G9G'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 accordaannccewith 105 CMR 590.015(B). Date of Reinspection: Discussion with Person-in-Charge: fi/' G/ �,(. '777 7 e U -1 LrIe--4SP / !!ter/'-- �.qt1 1 Cerr rz74 rr ��f��0c �- / Date. Signature of Person-in-Charg Signature of Inspect r:"'� �n/^ // 7�-73 MOPH report form-10/ / �+�"r f1 1 Food Establishment Inspection Report - Town of Yarmouth Establishment: (20 r rUCCs'n'r f/ kbtE' 'l, Date: ? i Page of Temperature Observations Item 1 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 v"3 Foco St-c,51�`.�I.vn;r-- tA)AS ov1_ bLi rr Div c: 15, ozs Iti1 tf5} S C.�. C'''C hf we o 9-5 Fc- 'T>c,S r-t, k- i CI Q-�- tl w Mk s 14 I ie„_p Sc--i-k- `�S'� _ �t, ✓j we I • Rc 43 t" TP.-)-y, L 1O c4 Rc-1\ * mac, a HO)-Ps i -- -P / a-rJ at, c z z_ i b c.c --- hrr 4- '�'�� ' • - C? pc.--. /Y7 S,,.r Gf 42 /;/ FP- e o°-F- rz2 Ifo+ 1-4,0 -- l62a-r— a'tr. IQE'_ -rya.cf 6 c'-Ps * -� c-P01Q - S4 -- C Mcve-e �/ /-e-S Sd •te- ,. wa S ue ?.. r'C I/ -T Pc +CY( ( b, ,r_ 1) 1—ct\ C _ . . ram.. C 9 / I/ / cl {� frbec:;twc SL-.. a ss &ec. ,� 9 f ps Cry Signature of Person-in-Charge: Date: Signature of Inspector: Date: /MDPH report form—4/18 verswn