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HomeMy WebLinkAbout0447 MAIN STREET (HYANNIS) - HOTELS/MOTELS (2) I+Ll-I-.Ma.>r) �s fi 3�8 b� o o 1 FOOD L t .. i I f rqw Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. = rAnwsrAUM Paul J.Canniff,D.M.D. MAM $ F.P.(Thomas)Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1105 Issue Date: 01/01/2021 DBA: CAPE COD INN OWNER: CAPE QUALITY TIME INC Location of Establishment: 447 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: CONTINENTAL BREAKFAST Annual: Seasonal: YES IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: Y YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: $30.00 - --- - -- — - --- - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ��► � Town of Barnstable BOARD OF HEALTH John T.Norman I Board of Health Donald A.Gaudagnoli,M.D. I�t c IUMAoLe. Pauli.Canniff,D.M.lt mate 0 . 39. +639• �� 200 Main Street, Hyannis, MA 02601 F.P. Thom s Lee A Phone:(508)862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L.Chapter 94 Sections 305A, 305B, 146, 189 and 189A;Chapter 111,Sections 5 and 127A,a permit is hereby granted to: Permit No: 1105 Issue Date: 01/01/2021 DBA: CAPE COD INN OWNER: CAPE QUALITY TIME INC Location of Establishment: 447 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: CONTINENTAL.BREAKFAST Annual: Seasonal: YES IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 202 1 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: $30.00 MOBILE-FOOD: MOBILE-ICE CREAM: Q FROZEN DESSERT: Thomas A. McKean, RS,CHO,Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I Bellaire, Dianna From: Bellaire, Dianna Sent: Tuesday, May 04, 2021 1:18 PM To: Soto, Kathryn Cc: Bellaire, Dianna Subject: FW: Good Afternoon,- Cape Cod Inn Kathryn, Please read email below,they are not going to have continental breakfast this year due to COVID. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission("e-mail"),including any, attachment(the"Inforrnatiori"),maybe confidential.or otherwise exempt from disclosure..It is for the addressee only."1"liis Information may be privileged and confidential work-product or a privileged and confidential commtuucation.The Information may also be deliberative and pre-decisional in nature..1.s such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town Mtorney's Office of the Town of Barnstable.If you have received this e-mail by mistake,please notify the sender and delete it from your.systern.Please do not copy or forward it.'l:h.ank you for.Tour.cooperation. From: Sandeep Patel [mailto:hyanniscapecodinn@amail.com] Sent: Tuesday, May 04, 2021 1:15 PM To: Bellaire, Dianna Subject: Good Afternoon, We are not going to do breakfast this year. Thank You! Sincerely Zee CAUTION:This email originated from outside of the Town of:Barnstablel Do not clicklinks, open attachments'.or reply, unless you recognize the sender's':email address and know'the content is safe!, 1 1 �SwFt Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. t BARNMOLL : Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1105 Issue Date: 01/01/2020 DBA: CAPE COD INN OWNER: CAPE QUALITY TIME INC Location of Establishment: 447 MAIN STREET HYANNIS, MA 02601 Type of Business'Permit: CONTINENTAL BREAKFAST Annual: Seasonal: YES IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: $30.00 MOBILE-FOOD: MOBILE-ICE CREAM: CQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. aumirA®Lv. Paul J.Canniff,D.M.D. p. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1105 Issue Date: 01/01/2020 DBA: CAPE COD INN OWNER: CAPE QUALITY TIME INC Location of Establishment: 447 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: CONTINENTAL BREAKFAST Annual: Seasonal: YES IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: $30.00 MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f T� 6D� =� 1(I Bellaire, Dianna From: Miorandi, Donna Sent: Tuesday,June 16, 20201:40 PM To: Bellaire, Dianna Cc: Tripp,Vanessa Subject: RE: Cape Cod Inn Hi Dianna no Sonny at Cape Cod inn is not doing continental I am trying to find a slot of time I can Inspect . Waiting to hear from Maggie if site plan on Thursday or not. If not I can't do until Tuesday if no site plan Thanks Donna Sent lram my V criron,Satnsung Galaxy smartphcsne -------- Original message -------- From: "Bellaire, Dianna" <Dianna.Bellairena,town.barnstable.ma.us> Date: 6/16/20 1:04 PM (GMT-05:00) To: "Tripp,Vanessa" <vanessa.tripp a,town.barnstable.ma.us>, "Miorandi, Donna" <Donna.Miorandigtown.barnstab l e.ma.us> Cc: "Bellaire, Dianna" <Dianna.Bellairegtown.barnstable.ma.us> Subject: RE: Cape Cod Inn Thanks Vanessa. Donna, let me know about the breakfast. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us the information contained itt this electronic transmission("e-mail"),including;any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only. This Information may be privileged and confidential work-product or a privileged and confidential cominu.n.ication."I'he Information may also be deliberative and.pre-decisional in.nature. As such.,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the. Town Attorney's Office of the Town of Barnstable.If you have received this e-mail by mistake,please notify the sander and delete it from your system.Please do riot copy or forward it."Thank),ou for your cooperation. From: Tripp,Vanessa Sent: Tuesday, June 16, 2020 12:38 PM i To: Miorandi, Donna Cc: Bellaire, Dianna Subject: RE: Cape Cod Inn Sonny from Cape Cod Inn called for a Motel Inspection. He did not apply online, on View Permit. I sent him the instructions again by email. He says he already had a Fire and Building inspection. He is looking to schedule with Health. Donna, his phone number is 508-775-3000. He did not provide a date he plans on opening. From: Miorandi, Donna Sent: Friday, June 12, 2020 10:35 AM To: Bellaire, Dianna Cc: Tripp,Vanessa Subject: RE: Cape Cod Inn No sorry I don't know. They have not called for a motel inspection so I would assume they are closed and therefore no continental Town of Barnstable Health Inspector Public Health Division 200 Main Street, Hyannis, MA 02601 The information contained in this electronic transmission ("e-mail"),including any attachment(the "Information"), may be confidential or otherwise exempt from disclosure. It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such, it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town Attorney's Office of the Town of Barnstable. If you have received this e-mail by mistake, please notify the sender and delete it from your system. Please do not copy or forward it.Thank you for your cooperation. From: Bellaire, Dianna Sent: Friday, June 12, 2020 10:10 AM To: Miorandi, Donna Cc: Bellaire, Dianna Subject: Cape Cod Inn Donna; This place had continental breakfast in the past, do you know if they are this year? I've gotten no response from them at all. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us 2 r { o�rtTa� Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. ¢hxsrxat = John T.Norman a200 Main Street, Hyannis, MA 02601 F.P.. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1105 Issue Date: 04/12/2019 DBA: CAPE COD INN OWNER: CAPE QUALITY TIME INC Location of Establishment: 447 MAIN STREET HYANNIS MA 02601 Type of Business Permit: Annual: Seasonal: YES IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: $30.00 - - w- -- - MOBILE-FOOD: MOBILE-ICE CREAM: CA . FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: I PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE ! Restrictions: F1 4 1ME Tp For Office Initials: o� Town of Barnstable U 4 Date Paid"► 9 Amt Pd$ 3y • 8ARMASS. E, Inspectional Services /i �_� � MASS. � 0 I (� $A 039• �� Check# ' 'EOMAy" Public Health Division Thomas McKean,Director M 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 c': APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE R NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT:' l ✓1✓� ADDRESS OF FOOD ESTABLISHMENT: L /� l m Dz� MAILING ADDRESS(1F DIFFERENT FROM ABOVE): E-MAIL ADDRESS: \i�V�V\ .(iG �l/>�+� �1�C1[ 1 i C(' TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (S( 7-6-- 300 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: I J /1 TO !v /./ I I; I I: I. NUMBER OF SEATS: INSIDE: OUTSIDE: _�TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? _ IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALI,THAT APPLY BELOW) I: FOOD SERVICE __RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST is CONTINENTAL BREAKFAST it COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...'(MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT SEE PAGE#2 ) is TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) j *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application Forms\1700DAPPREV2018.doe A TRANSMISSION VERIFICATION REPORT TIME 01/11/2017 07:09AM NAME FAX TEL SER.# U63887E6N500619 DATE,TIME 01/11 07:09AM FAX NO. /NAME 4018487704 DURATION . 00:00:00 PAGE(S) 00 RESULT BUSY MODE STANDARD BUSY: BUSYJNO RESPONSE a� E PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT 4L4U�C 1Q� I SOLE OWNER: GI NO D.O.B OWNER PHONE# 7 D 9 81 D G 3 0 ADDRESS q 7 A�m 1�464►i✓1 0 ' (D U CORPORATE OWNER: 1✓ EDERAL ID NO. : CORPORATE ADDRESS: ( 1 [ 1 VA Ck 1 1, 2 PERSON IN CHARGE OF DAILY OPERATIONS: sa�'�(�`e rL "lam►^ k it is List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 2. CM f: SIGNATURE OF PPLICANT DATE is ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/liealtlidivision/anplicatimis.asp. .OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. I i NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC l St. Q:1Application pormsTOODAPPREV2018.doc TRANSMISSION VERIFICATION REPORT TIME 01/18/2017 08:57PM NAME FAX TEL SER. # U63887EGN500619 DATEJIME 01118 08:57PM FAX NO./NAME 4842423140 DURATION 00:00:00 PAGE(S) 00 RESULT BUSY MODE STANDARD, BUSY: BUSYMO RESPONSE , f i f1. e� l . t c' 'IAPr' A) /4 °p IME ram, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Cj9D ,jjVDate: Page: of OFFICE HOURS A E PUBLIC MAINHEALSH DIVISION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. �p 639. HYANNIS, MA 02601 e0s-sz-4RI. No Reference R-Red Item PLEASE PRINT CLEARLY "' FOOD E TAB ISHMENT INS C ION REPORT Name r Date Type of Tyne of Inspection Operation(s) Routine Address Risk Food Service Re-inspection n Level Retail Previous Inspection Telephone Residential Kitchen Date: t Mobile Pre-operation P)54 Owner HACCP YIN Temporary Suspect Illness I/ Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP n Other Inspector O Each violation checked require f an explanation on the narrative g6 a citation of specific provision(s)violated. O Violations Related to Foodborne Illness Interventions and Ri k Factors(Red Items) Anti-Choking 590.009(E) ❑ Af'I ® / Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities `1 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE 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 - " ❑ P.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP J ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer.Advisories Violationg_Rgjajgjjo Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embar checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ go ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation- (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 6=One critical violation and less than 4nori-critical violations 9 ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of 27.Physical Facility- (FC-6)(590.007) aggrieved by this order,you have a right to.a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violations observed,7 to 8 n-criti al Violations. If 1 critical refrigeration. be in writing and submitted to the Board of Health at the above address <✓4� within 10 days of receipt of this order. violation,4 to 8rion-critical iolati s=C. 29.Special Requirements- � (590.009) ., 30.Other DATE OF RE-INSPECTION: cto 's Sign re , P 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #ISepts Observed Frozen Dessert Machines: Outside Dining Y N PllC 7S ignat Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted, Y N � Dumpster Screen? Y N ' rv._ -;.z.+,�.r-.__. -..,+.,-r-r_t..+�-..'--:t�w.;e .-,_+��, x�.. __._,.�.v-.. -.�.-,�,_^: s � .. - _ _ _. -�-f�..r..+ .._ ___ __ ___ _ _��. _ '/`" 7,y,°,.,,�•'V`.s..F�^+--%;;.'.Y Yi.�S.-:>`.... __. ,.r..-- __ ___._._.._._ __ _I _, Violations related to F,00dborne Illness - - - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) +Dem,nstration ssignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in--Charge Duties - - Cooked and RTE Foods.* * 19-._ PHF Hot.and Cold Holding _ g 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* -590.004(F) *-- - • - 2 590.003(C) Responsibility of the Person-in-Charge to -- - Other* 7-102.11 Common Name Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* - Applicants* - 3-302.11 7-201.11 Separation-Storage* Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ 3-501.19 Time as a Public Health Control* 3-302.15 - Washing Fruits and Vegetables Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* t 590.004(11) - Variance Requirements 590.003(G) Reporting by Person in Charge* - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003 D Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ , „ ,, _ , , , ( ) _ � REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* --4 Food and Water From Regulated Sources r 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.1 IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food ContactEggs Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E7/cti-11112001 4-602.11, Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell _ Shellfish and Fish From.an Approved Source . 3-401.11(B)(I)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS_ 3-201.15 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12- Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail practices should be debited under#29-Special 11 Good Hygienic Practices 17 Reheating for Hot Holding 3-201.17 Game Animals* yg g g Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the, 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) hem Good Retail Practices FC 590.000 3-203.12 ' Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility I FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision j 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 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