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Home My WebLink AboutFood Establishment InspectionsTOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 Name .�f_ e C✓�.� Date j I 1)5 Type of O eration(s) P Toe of Inspection � P -SLP -y Food Service U Retail U Residential Kitchen U Mobile U Temporary U Caterer U Bed &Breakfast Permit No. S/1 Routine a Re -inspection Previous Inspection Date: U Pre-operation a Suspect Illness u General Complaint U HACCP. U Other_____ Address Tele hone 7 5 a'I TE P (?� -7 - Owner HACCPY/N Person in PIC Char a .-. �7 9 (PIC) ! C -�1� C . Time In: Out: Inspector p y •r ��-yV� Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodbome Illness Interventions and Risk Factors (Red Items) Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) a 590.009 (F) J corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14. Approved Food or Color Additives ❑ 3. Personnel with Infections RestrictedlExcluded ❑ 15. Toxic Chemicals ` FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures ❑ S. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11. Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Orderfor Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/ federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to fines per Yarmouth Board of Health. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of: receipt of this order. DATE OF RE -INSPECTION: Inspec or S i toe t Print t N N �h rMCj PIC's}��y��natLf; r Print CiG y Page of Pages f It Code C - Critical Item DESCRIPTION F VIOLATION / PLAN OF CORRECTION Date o. Reference R - Red Item / j PLEASE PRINT CLEARLY Verified -_-_��_� - - �f � MAI■ / C) lam} t r4 T��-E 'S jj '4"7T�1� ! l i 4J-7 1 f -_ 6Y'� c P �� (-�C, trwy% c�� C3 it4� at' J2 C -A Discussion with Person in Charge: Correction Action Required: ❑ No ❑ Yes N �h rMCj FJ Voluntary Compliance U Employee Restriction / P Exclusion ❑ Re -inspection Scheduled U Emergency Suspension FJ Embargo ❑ Emergency Closure U Voluntary Disposal U Other It 0 CiG G4 TOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name ! ! L2- ( t L ,- Date Type of Operation(sl Type of Inspection J.J--Food Service U Routine _. , FOOD PROTECTION MANAGEMENT LILI_ Address 7 ! ❑ 13. Handwash FacilitiesQK U Retail ❑ Residential Kitchen U Re -inspection Previous Inspection ❑ 2. Reporting of Diseases by Food Employee and PIC Telephone ❑ 3. Personnel with Infections Restricted/Excluded U Mobile U Temporary Date: 4 -Pr -e -operation TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) HACCPY/N Owner ❑ 5. Receiving/Condition U Caterer U Bed &Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other Person in Charge (PIC) Time In. Out: Inspector j U<_- v t Each violation checked requires an explaotion on the narrative page(s) and a citation of specific provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non-compliance with: Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) ❑ 590.009 (F) U corrective action as determined by the Board of Health. Disposal FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash FacilitiesQK EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14. Approved Food or Color Additiv f ❑ 3. Personnel with Infections Restricted/Excluded LJ 15. Toxic Chemicals ,'�V , J - � e L t FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source" JOQJ tJ ❑ 16. Cooking Temperatures ❑ 5. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11. Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005; 26. Water, Plumbing and Waste (FC -5)(590.006; 27. Physical Facility (FC -6)(590.007, 28. Poisonous or Toxic Materials (FC -7)(590.008; 29. Special Requirements (590.009) 30. Other - Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Orderfor Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/ federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to fines per Yarmouth Board of Health. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspector's Signature "at Print j (, J f� �' C - Critical Item R - Red Item PIC's Signature Print �C f, c, ' Page of Pages Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified Disposal ❑ Other Sat cem r r,:5 / a✓ ✓ V,0 wX .e- N4.t Wa S - C> S- 0 9 ^ /V Discussion with Person in Charge: Correction Action Required: ❑ No 11 Yes Li Employee Restriction / LI Voluntary Compliance Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other TowN1 OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 NameOu r r ((� ,, Date Type of Operation(s) Type of Inspection W' Food Service W Routine Z 14 (; `� i EMPLOYEE HEALTH Address vo Z ❑ 3. Personnel with Infections Restricted/Excluded U Retail ❑ Residential Kitchen U Re -inspection Previous Inspection TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) Telephone P ❑ 16. Cooking Temperatures ❑ 5. Receiving/Condition ❑ 17. Reheating ❑ Mobile U Temporary ❑ Caterer ❑ Bed & Breakfast Permit No. Date: ❑ Pre-operation U Suspect Illness U General L) HACCP Complaint U Other Owner HACCPY/N Person in Charge (PIC) Time In: `s �5 Out: Inspector �_ Ok Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) ❑ 590.009 (F) ❑ corrective action as determined by the Board of Health. Page ! of _Pages FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC Cl 14. Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 4. Food and Water from Approved Source ❑ 16. Cooking Temperatures ❑ 5. Receiving/Condition ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) Cl 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11. Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Items) Number of Violated Provisions Related to Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factors (Red Items 1-22): Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. Official Order for Correction: Based on an inspection today, C N the items checked indicate violations of 105 CMR 590.000/ 23. Management and Personnel (FC -2)(590.003) federal Food Code. This report, when signed below by a (4100)5 Board of Health member or its agent constitutes an order of 24. Food and Food Protection (FC -3)(590.004) the Board of Health. Violations not corrected are subject to 25. Equipment and Utensils (FC -4)(590.005) fines per Yarmouth Board of Health. If aggrieved by this 26. Water, Plumbing and Waste (FC -5)(590.006) order, you have a right to a hearing. Your request must be 27. Physical Facility (FC -6)(590.007) in writing and submitted to the Board of Health at the above 28. Poisonous or Toxic Materials (FC -7)(590;008) address within 10 days of receipt of this order. 29. Special equiee6ents (590.009) DATE OF RE -INSPECTION: 30. Other 6 Inspector's Signature_ �I Print rCU I C - Critical Item DESCRIPTION OF VIOLATION/ PLAN OF CORRECTION Date R - Red Item PLEASE PRINT CLEARLY Verified PIC's Signature ' Print' ;- / r Page ! of _Pages Item No. Code Reference C - Critical Item DESCRIPTION OF VIOLATION/ PLAN OF CORRECTION Date R - Red Item PLEASE PRINT CLEARLY Verified 1- n Disposal ❑ Other �'9C �P;o [120 a t (ADM (4100)5 i �. r C(9c,z,- v fl do r w.� �J S Pc, Discussion with Person in Charge: Correction Action Requited: LJNo EI Yes Voluntary Compliance O Employee Restriction/ Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other TOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name � ` DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified / _ Date/ /�^�Jr/ Type of Operation(s) Type of Inspection la Food Service U Retail U Residential Kitchen U Mobile U Temporary U Caterer ❑ Bed & Breakfast Permit No. W Routine U Re -inspection Previous Inspection Prev ! I Pre-operation U Suspect Illness U General Complaint U HACCP U Other__ Address ��Q Telephone J� Owner HACCPY/N Person in Charge (PIC) Time In: Out: Inspector /!, ",,, 1" � / Each violation checkeWrequires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non-compliance with: Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate 590.009 (E) ❑ 590.009 (F) U corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION ❑ 8. Separation/Segregation/Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue Items) Critical (C)violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004; 25. Equipment and Utensils (FC -4)(590.005; 26. Water, Plumbing and Waste (1`0-5)(590.006; 27. Physical Facility (FC -6)(590.007; 28. Poisonous or Toxic Materials (FC -7)(590.008; 29. Special Requirements (590.009) 30. Other PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Orderfor Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/ federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Violations not corrected are subject to fines per Yarmouth Board of Health. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: InspectOx igirtature Print DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified PIC's,'ignature `, PH Page �t_ of _ Pages Item Code No. Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date PLEASE PRINT CLEARLY Verified - �} {� S CA- -. ❑ ❑ ❑ Compliancy Re -inspection Scheduled Embargo Voluntary Disposal Exclusion ❑ Emergency Suspension ❑ Emergency Closure ❑ Other C'� "re, 'OF O'-- Z217'Zio cp L/t- --,-5 A_'�Q,,- 'r- 12'vll ci � G� lov A c.r ' Q.-tom Ci U C ->U + cit,01 01 Discussion with Person in Charge: Correction Action Required: ❑ No Ll Yes ❑ Employee Restriction/ Li voluntary - ❑ ❑ ❑ Compliancy Re -inspection Scheduled Embargo Voluntary Disposal Exclusion ❑ Emergency Suspension ❑ Emergency Closure ❑ Other C'�