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Home My WebLink AboutFood Establishment Inspection Reports f I 1 TOWN OF YOu HARM T BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Item Code C Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date Name � Date Type of Operation(s) Type of Inspection No. Reference R Red Item y " PLEASE PRINT CLEARLY Verified � �r�� Food Service Routine Address (,�1 / 7) C ' c rj>) d5J c p c z e y_ 576 e U Retail U Re-inspection �C ❑ Residential Kitchen gbousrevInspection ke Telephoneate: i ' ' /1.4.,1 I C /PCS C rc ��7 --j' C) 6508) 2. o I Ll Mobile . Owner HACCP YIN CI Temporary ❑ Pre-operation ❑ Caterer U Suspect Illness Person in Char a PICvi ,2\:stisiski., Time kA-CiN - SCX:Li) U General Com laintV-VA.�S s, F� g ( ) s _0 Bed & Breakfast p In: U HACCP ‘°.-1-jeCe"' - 51) .5' CD11 Inspector r J'"/?i � • f � Out: Permit No.- U Other Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s).violated. i N on-compliance with: Ve c � C` '"7 0 t- ..,...- c,:7470e:41 Violations Related to Foodborne Illness Interventions and Risk FactorsRed Items)) Anti- hbkin Tobacco 1 Violations marked may pose an imminent health hazard and require immediate 590.009 (E) 0 490. 009 (F) ❑ ' -"` corrective action as determined by the Board of Health. . FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands 3 , f 53. j Li1. PIC Assigned / Knowledgeable / Duties 0 13. Handwash Facilities �, *�... "r. '444'8.'' ''"'' Lii,44c-41 ) 9. cvst? k ....,-‘ k-k-N-7,...0 G ccA> EMPLOYEE HEALTH PROTECTION FROM CHEMIC LS ` ^ �z ❑ 2. Reporting of Diseases by Food Employee and PIC 0 14. Approved Food of Color Additives • k 0 3. Personnel with Infections Restricted/Excluded ❑ 15. Toxic Chemicals �t-i 4>• FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) GI 4. Food and,Water from Approved Source ❑ 16. Cooking Temperatures , ❑ 5. Receiving/Condition N4 t«,,' e,.-+�- i� t�`, . C"..�r•a - C�62,�,..\ 9/ ❑ 17. Reheating ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 18. Cooling ,C ".a 1 ❑ 7. Conformance with Approved Procedures/HACCP.Plans ❑ 19. tlot and Cold Holding • "` 1 PROTECTION FROM CONTAMINATIONoff, ❑ 20. =Time as a Public Health C rol . CI8.8. Separation/Segregation/Protection , REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) Lc ' Cr ❑ 9. Food Contact Surfaces Cleaninc3,:afid Sanitizing 0 21 . Food and Food Preparation for HSP _ El10. Proper Adequate Handwashirrg CONSUMER ADVISORY 4,,'; ❑ 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 4 4't 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/ W . 23. Management and Personnel (Fc-2)(590.003) federal Food Code. This report, when signed below by a 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 Discussion with Person in Charge: Correction Action Required: 0 No GI Yes 28. Poisonous or Toxic Materials (FC-7)(590.008) address within 10 days of receipt of this order. 29. Special Requirements (590.009) DATE OF RE-INSPECTION: o Voluntary Compliance ❑ Employee Restriction / Exclusion 30. Other " O Re-inspection Scheduled 0 Emergency Suspension Inspect• • i • ure a Print f O Embargo' ❑ Emergency Closure !1f :. ._.1', _ ,, , 4 - 4. • i AO/ i , , PIC' *gnP0 Priy,s Page L of , Pages 0 Voluntary Disposal O Other /�d4..._3"-- i TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 Name % Date F Type of Operation(s) Type of Inspection Food Service XRoutine: Address cj� !' 'y U Retail ❑ Residential Kitchen U Re -inspection Previous Inspection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) Telephone ❑ Mobile ❑ Temporary Date: U Pre-operation Owner HACCPY/N Number of Violated Provisions Related to ❑ Caterer EI Bed &Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other Person in Charge (PIC) f %�� ` Time In: Out: Inspector �^? Each violation checked Mquires 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. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands O 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 Restricted/Excluded ❑ 15. Toxic Chemicals 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 (FC -5)(590.006) 27. Physicai Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ No ❑ 17. Reheating Pr r�t�� F% f I / P' D ,0- L ❑ 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 Consum8r Advisories Number of Violated Provisions Related to Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for 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: Inspe nature �. � �L��„C,c✓ Print �`"�?J �/ . J�-t-tel Ci ❑ No Pl�s SIg t _.,�.t` j Pr r�t�� F% f I / P' D ,0- L Page / of,� Pages J Item Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R - Red Item PLEASE PRINT CLEARLY Verified Discussion with Person in Charge: Correction Action Required: ❑ No : ❑ Yes Compliance ❑ Employee Restriction ❑ Voluntary/ Com P 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 y ti Date J // Type of Operation(sl Type of Inspection Food Service U Retail U Residential Kitchen U Mobile U Temporary U Caterer ❑ Bed & Breakfast Permit No. Routine U Re -inspection Previous Inspection Date: U Pre-operation U Suspect Illness U General Complaint U HACCP U Other_ ._ Addressfj� /_ Telephone9b 8 6 2 5'6 Owner HACCP Y/N Person in Charge (PIC) Time In: Out: Inspector(" Each violation checktd 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) U 590.009 (F) ❑ corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands Ll 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC J 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 Ll 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 (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 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 J 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: Inspectoi Siginatur Print e. PIC's Signature l `_ ' Print Page _ of Pages Item Code C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R - Red Item PLEASE PRINT CLEARLY Verified L � �'. r 41Z c Discussion with Person in Charge: Correction Action Required: ❑ No ❑Yes L3 Voluntary Compliance ❑ Employee Restriction! Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other TOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, MA 02664 NameDate Print (7 �� _ C - Critical Item R -Red Item PIC'sSig�tur Type of Operation(s) Type of Inspection -a Food Service Jlr;Routine Address V `!) I I lq U Retail U Residential Kitchen U Re -inspection Previous Inspection Telephone Tele P 56 ID og - U%U U Mobile U Temporary Date: J Pre-operation Owner HACCPY/N U Caterer ❑ Bed & Breakfast Permit No. U Suspect Illness U General Complaint U HACCP U Other Person in Charge (PIC) Time In: Out: Inspector C'� •I `^LcA 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. 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 (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 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 Order for 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 suhject 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: Ins e�tor's I natu a P . �g �'� Print (7 �� _ C - Critical Item R -Red Item PIC'sSig�tur Print �( � y: c. Page of Pages v Item No. Code Reference C - Critical Item R -Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified Disposal ❑ Other C,c - L -ac) S U0od Discussion with Person in Charge: Correction Action Required -.TU No ❑Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled U Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other