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Home My WebLink AboutFood Establishment Inspection ReportsTOWN OF YARMOUTH FOOD ESTABLISHMENT INSPECTION REPORT BOARD OF HEALTH 1146 ROUTE 28 SOUTH YARMOUTH, Name Print, Non -comp Date Type of Operation(s) Type of In: .1rood Service Routine 71/I ;� Address 3 EMPLOYEE HEALTH / U Retail ❑ Residential Kitchen U Re-inspe Previous In Date: Telephone / i ,_�� ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE "7 ❑ 4. Food and Water from Approved Source ❑ Mobile U Temporary ❑ Caterer Ll &Breakfast Permit No. ❑ Pre-opei U Suspect U General U HACCP Owner C t HACCP YIN Charge Person in PIC (PIC) Time In: Inspector // PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control p,. IG Out: ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ Other_ Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s; Print, Non -comp Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti -Choking Toe Violations marked may pose an imminent health hazard and require immediate 590.009 (E) U 59( corrective action as determindd 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 Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIM E/TEM PERATU RE CONTROLS (Potentially Hazar ❑ 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 POPULAT ❑ 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 Order for Correction: Based on an inspect the items checked indicate violations of 105 CMI federal Food Code. This report, when signed b Board of Health member or its agent constitutes a the Board of Health. Violations not corrected are fines per Yarmouth Board of Health. If aggrieve order, you have a right to a hearing. Your reque; in writing and submitted to the Board of Health at address within 10 days of receipt of this order. DATE OF RE -INSPECTION: �- \„R'D v� C Inspec�.� ig re Print, P1tI's Signature P ' Page of TOWN OF YARMOUTH BOARD OF HEALTH 1146 ROUTE 28 FOOD ESTABLISHMENT INSPECTION REPORT SOUTH YARMOUTH, MA 02664 Name! Date 31 / /iq/I Type of Operation(s) Type of Inspection LYFood Service U Retail U Residential Kitchen U Mobile U Temporary U Caterer ❑ Bed & Breakfast Permit No. L)<Routine U Re -inspection Previous Inspection Date: U Pre-operation U Suspect Illness U General Complaint U HACCP U Other_ AddressG6�,A \�C Telephone Owner HACCP Y/N Person in Charge (PIC)Time In; Out: Inspector `%i % N (ai"� Each violation checked requires 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 ❑ 1. PIC Assigned / Knowledgeable / Duties 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 LJ 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 Ll 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities 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 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: � V,-VJ �AL. Inspector's �igri,Ature s..t Print DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY PIC's Sign ture U Pht . /!�. Page _ of _Pages Item No. Code C - Critical Item Reference R -Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified p t^ 7 C_ P S C.ci �4 Al C ?I( > , t c !L1,6e rf� (L& fa C c IAPP, Discussion with Person in Charge: Correction Action Required: ❑ No ❑ Yes 2 G ❑ VoluntarY Com liance ❑ Employee Restriction/ P Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other