HomeMy WebLinkAbout2023 Licensing Report - Town of Yarmouth Yarmouth Board of Health
Food Establishment Inspection
P 1146 Route.28,South Yarmouth,MA 02664
Establishment: C f-t., gocj5-4S" Date: Sij/ 73 Page 1 of I
Address: `-j; P� gf 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
,Q to Foodborne Illness Risk Factors
Inspector: p„ 1-j ,,p T. (\C-N j and Interventions(Items 1 through 29):
pe of Operationi(s): vpe of Inspection: Other Information:
Food Service Establishment '� Routine
o 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 ��
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 N/A IN/OI COS R
Supervision Protection from Contamination J
1 Person-in-charge present, demonstrates V/,/ 15 Food separated and protected V
knowledge, and performs duties f/ 16 Food-contact surfaces; cleaned &
2 Certified Food Protection Manager sanitized4
Employee Health Proper disposition of returned,
Management, food employee and / 17 previously served, reconditioned & I/
3 conditional employee; knowledge, unsafe food
responsibilities and reporting Time/Temperature Control for Safety/
4 Proper use of restriction and exclusion l� 18 Proper cooking time &temperatures
Procedures for responding to vomiting 19 Proper reheating procedures for hot
5 and diarrheal events holding
Good Hygienic Practices / 20 Proper cooling time and temperature
Proper eating, tasting, drinking, ory 21 Proper hot holding temperature /jj
6 tobacco use // 22 Proper cold holding temperature �•/�
7 No discharge from eyes, nose, and 23 Proper date marking and disposition r
mouth
P 24 Time as a Public Health Control
Preventing Contamination by Hands
8 Hands clean & properly washed Consumer
No bare hand contact with ready-to-eat 1 25 Consumer advisory provided for raw/ I
9 food undercooked food
F
Adequate handwashing sinks properly Highly Susceptible Populations
10 Pasteurized foods used; prohibited foods
supplied and accessible V 26
Approved Source not offered
11 Food obtained from approved source / Food/ColorAdditives and Toxic Substances
12 Food received at proper temperature it Food additives: approved & properly t
• used
13 Food received in good condition, safe, & 28 Toxic substances properly identified,
unadulterated stored & used
14 Required records available: shellstock Conformance with Approved Procedures
tags, parasite destruction
29 Compliance with variance /specialized .11
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 ICOSI R Compliance Status jOUTjN/AINOICOS R
Safe Food and Water 48 Warewashing facilities: installed,
Pasteurized eggs used where maintained, & used; test strips
30 required i 49 Non-food contact surfaces clean
31 Water & ice from approved source Physical Facilities
Variance obtained for specialized Hot&cold water available;
32 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 .
34 Plant food properly cooked for hot 53 Toilet features: properly
holding •
constructed, supplied, & cleaned 135 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 �� 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 Review of Retail Operations listed in 105 CMR 590.010
40 Personal cleanliness M3 Caterer f
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 • M7 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 properly stored & used M9 Program
46 Gloves used properly M10 Leased Commercial Kitchen
Utensils,Equipment and Vending M11 Innovative Operation
Food & non-food contact surfaces , ■ I 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/nay request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Date of Reinspection: Discussion wit�t Person(-in-Charge:
i '/W1✓r
Signature of Parson-in-Charge: Date:
Signature gfdnspect,Ior: `� Q a J 5/, l' :'-3 .
MDPH report forth'- O/5/1S oars; n
Food Establishment Inspection Report - Town of Yarmouth
Establishment: !}r•e_1-17 tRpcJ34L„....•,• ,3, 9 _R /S r- Date: j/i/ '- Page of
Temperature Observations
Item I Location Temp(°F) Item/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
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