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HomeMy WebLinkAboutFood Establishment Inspection Report - 553 RT28 8.20.2026Town of Yarmouth Health Department 1146 Route 28 Yarmouth, MA 02664 FOOD ESTABLISHMENT INSPECTION REPORT Dirty Birdie 553 Route 28 West Yarmouth, MA 02673 Permit #: Permit Holder: Parth Patel Inspection #: 804AF209 Date: 8/20/26 1:26 PM Closed: 8/20/26 1:56 PM Type: Routine Inspector: Philip Renaud Category: Full Service Restaurant Phone: (774) 254-4642 Risk Level: PIC: Parth Patel Foodborne Illness Risk Factors and Public Health Interventions IN = in compliance, OUT = out of compliance, N/O = not observed, N/A = not applicable, COS = corrected on-site during inspection Repeat Violations in Yellow Supervision 1-2 #V IN OUTNA NOCOS 1. PIC present, demonstrates knowledge, andperforms duties 2. Certified Food Protection Manager Employee Health 3-5 #V IN OUTNA NOCOS 3. Management, food employee andconditional employee knowledge,responsibilities and reporting 4. Proper use of restriction and exclusion 5. Procedures for responding to vomiting anddiarrheal events Good Hygienic Practices 6-7 #V IN OUTNA NOCOS 6. Proper eating, tasting, drinking, or tobaccouse 7. No discharge from eyes, nose, and mouth Preventing Contamination by Hands 8-10 #V IN OUTNA NOCOS 8. Hands clean & properly washed 9. No bare hand contact with RTE food or apre-approved alternative procedure properlyallowed 10. Adequate handwashing sinks suppliedand accessible Approved Source 11-14 #V IN OUTNA NOCOS 11. Food obtained from approved source 12. Food received at proper temperature 13. Food in good condition, safe &unadulterated 14. Required records available: shellstocktags, parasite destruction, Protection From Contamination 15-17 #V INOUTNA NOCOS 15. Food separated and protected 16. Food-contact surfaces; cleaned & sanitized 17. Proper disposition of returned, previouslyserved, reconditioned & unsafe foods Time/Temperature Control for Safety 18-24 #V INOUTNA NOCOS 18. Proper cooking time & temperatures 19. Proper reheating procedures for hot holding 20. Proper cooling time and temperature 21. Proper hot holding temperatures 22. Proper cold holding temperatures 23. Proper date marking and disposition 24. Time as a Public Health Control; procedures& records Consumer Advisory 25 #V INOUTNA NOCOS 25. Consumer advisory provided forraw/undercooked food Highly Susceptable Populations 26 #V INOUTNA NOCOS 26. Pasteurized foods used; prohibited foodsnot offered Food/Color Additives and Toxic Substances 27-28 #V INOUTNA NOCOS 27. Food additives: approved & properly used 28. Toxic substances properly identified, stored& used Conformance with Approved Procedures 29 #V INOUTNA NOCOS 29. Compliance with variance/specializedprocess/HACCP Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Dirty Birdie 553 Route 28 Date: 08/20/2026 Page 1 of 5 Good Retail Practices Inspector Signature PIC Signature Priority Priority f Core Total Score 0 0 0 0 100 No Re-Inspection Required Safe Food and Water 30-32 #V INOUTNA NOCOS 30. Pasteurized eggs used where required 31. Water & ice from approved source 32. Variance obtained for specializedprocessing methods Food Temperature Control 33-36 #V INOUTNA NOCOS 33. Proper cooling methods used; adequateequip. for temp. control 34. Plant food properly cooked for hot holding 35. Approved thawing methods used 36. Thermometers provided & accurate Food Identification 37 #V INOUTNA NOCOS 37. Food properly labeled; original container Prevention of Food Contamination 38-42 #V INOUTNA NOCOS 38. Insects, rodents & animals not present 39. Contamination prevented in prep, storage& display 40. Personal cleanliness 41. Wiping cloths; properly used & stored 42. Washing fruits & vegetables Proper Use of Utensils 43-46 #V INOUTNA NOCOS 43. In-use utensils: properly stored 44. Utensils, equip. & linens: property stored,dried & handled 45. Single-use/single-service articles: properlystored & used 46. Gloves used properly Utensils, Equipment and Vending 47-49 #V INOUTNA NOCOS 47. All contact surfaces cleanable, properlydesigned, constructed, & used 48. Warewashinq facilities: installed,maintained & used; test strips 49. Non-food contact surfaces clean Physical Facilities 50-56 #V INOUTNA NOCOS 50. Hot & cold water available; adequatepressure 51. Plumbing installed; proper backflowdevices 52. Sewage & waste water properly disposed 53. Toilet facilities: properly constructed,supplied, & cleaned 54. Garbage & refuse properly disposed;facilities maintained 55. Physical facilities installed, maintained &clean 56. Adequate ventilation & lighting;designated areas use State/Local Regulations #V INOUTNA NOCOS State / Local regulation violation Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Dirty Birdie 553 Route 28 Date: 08/20/2026 Page 2 of 5 Violations Cited No Violations Cited Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Dirty Birdie 553 Route 28 Date: 08/20/2026 Page 3 of 5 Temperatures Area Equipment Product Process Temp (f) Cite? food truck refrigerator 37 food truck freezer -6 food truck refrigerator 36 Notes patio Menu: flatbread pizzas and drinks. Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Dirty Birdie 553 Route 28 Date: 08/20/2026 Page 4 of 5 food truck Hand wash sink - soap, paper towels good 3 bay sink - wash / rinse / sanitize- test strips ok Bar area neat, clean ok Turbo chef neat, clean ok Employee wearing gloves while preparing food washing hands good Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Dirty Birdie 553 Route 28 Date: 08/20/2026 Page 5 of 5