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Home My WebLink About0275 OCEAN STREET - Health — �: 275 OCEAN STREETIT D TIDEWATER INNEiM o i r. 1 1 I o �I HEALTH INSPECTOR'S l �.►+e rq � � j S PRp TOWN OF BARNSTABLE OFFICE HOURS: Establishment Name: ( tea �� Date //-2D'G 2- Page: of S PUBLIC HEALTH DIVISION 8:00-9:30A.M 1:00-2:00 P.M. 367 MAIN STREET"B'$ HYANNIS,MA 02601 M 62-446644RI � ' C r tc l el C E� PT N 11"It71 t RAN R E "'� `..;.. ...:a'•..`� :. „>: FOOD ESTABLISHMENT INSPECTION REPORT Name wQ _ -t�lh Date I/-2p-p Type of Operation(s) ape of Inspection I ba Risk ❑ Food Service El Routine Address 2�� 5 /ill(S ❑ Retail ❑ Re-inspection �1 Telephone Level ❑ Residential Kitchen Previous Inspection a� CA 1 r ❑ Mobile Date: TI Owner HACCP YIN ❑ Temporary ❑ Suspect Illness Pre-operation _ ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) Time Bed 8 Breakfast ❑ General Complaint I In: ❑ HACCP t Inspector W[Nn Out: Permit No. ❑ Other Each violation checked requires an explanation on the narrative pages)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 r t Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F)❑ J - CODA, 0 /1dZ 11 kyq, Action as determined by the Board of Health. /KOrWd FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13. Handwash Facilities tp --y" Nn C 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 VWX FOOD FROM APPROVED SOURCE () ❑4.Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 5.Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling ..�- PROTECTION FROM CONTAMINATION ❑ 19. Hot and Cold Holding ❑ 8.Separation/Segregation/Protection ❑ 20. Time As a Public Health Control t 1ls �Zl° lh ❑ 9.Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 10.Proper Adequate Handwashing ❑ 21. Food and Food Preparation for HSP ❑ 11.Good Hygienic Practices CONSUMER ADVISORY e Violations Related to Good Retail Practices(Blue Items) ❑ 22. Posting of Consumer Advisories - Critical(C)violations marked must be corrected immediately. Number of Violated Provisions Related Non-critical(N)violations must be corrected immediately or To Foodborne Illnesses Interventions within 90 days as determined by the Board of Health. and Risk Factors(Red Items 1-22): Official Order for Correction: Based on an inspection today, oel 23. Management and Personnel (FG2)(590.003) the items checked indicate violations of 105 CMR 590.Omfederal 24. Food and Food Protection (FG3)(590.004) Food Code.This report,when signed below by a Board of Health 25. Equipment and Utensils (FG4)(590.005) member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in sus r , 26. Water,Plumbing and Waste (FG5)(590.006) pension or revocation of the food establishment permit and ceS '� z ` h z a 27. Physical Facility (FG6)(590.007) _ ..... . .... .a�. Y tY sation of food establishment operations. If aggrieved by this or- "' 28. Poisonous or Toxic Materials (FG7)(590.008) der,you have a right to a hearing. Your request must be in writ- ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension 29. Special Requirements (590.009) ing and submitted to the Board of Health at the above address 30. Other within 10 days of receipt of this order. ❑ Embargo ❑ E rgency Closure ❑ Voluntary Disposal ❑ Other: DATE OF RE-INSPECTION: Inspector's Signatu Print: ue' Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered? Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatu Print: w a 1, Self Service - Wait Service Provided Grease Trap Size Variance Letter Posted ,Y N C� " Violations Related to Foodbome Illness 3-501.14(C) PHFs Received at Temperatures Interventions and Risk Factors(Red Items 1-22) Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to PROTECTION FROM CONTAMINATION Factors(Red Items 1-22) (Cont.) 41°F/45°F Within 4 Hours. FOOD PROTECTION MANAGEMENT 8 Cross-contamination 3-50I.15 Cooling Methods for PHFs 1 I 590.003 A Assignment of Responsibility- 3-302.11(AX1) Raw Animal Foods Separated from PROTECTION FROM CHEMICALS 590.003 B Demonstration of Knowledge* Cooked and RTE Foods* 14 Food or Color Additives 19 PHF Hot and Cold Holding 2-]03.1 I Person in charge-duties Contamination from Raw Ingredients 3-202.12 Additives* 3-501.16(B) Cold PHFs Maintained at or below 3-302.11(A)(2) Raw Animal Foods Separated from Each 3-302.14 Protection from Unapproved Additives* 590.004(F) 41°/45°F* EMPLOYEE HEALTH Other* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above Contamination from the Environment 7-101.11 Identifying Information-Original 140°F.* 2 590.003(C) Responsibility of the person in charge to fY g g require reporting by food employees and 3-302.11 A Food Protection* Containers* 3-501.16(A) Roasts Held at or above 130°F. applicants* 3-302.15 Washing Fruits and Vegetables 7-102.1 1 Common Name-Working Containers* F20 I Time as a Public Health Control 590.003(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contact with Equipment and 7-201.1 1 Separation-Storage* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Utensils* 7-202.11 Restriction-Presence and Use* I 590.004(H) Variance Requirement Charge* Contamination from the Consumer 7-202.12 Conditions of Use* 590.003 G R rtin b Person in Charge* 3-306.14 A B Returned Food and Reservice of Food* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 3 590.003D Exclusions and Restrictions* DispositionofAdu/te rated orContanrnated 7-204.II Sanitizers,Criteria-Chemicals* POPULATIONS(HSP) 590.00 Removal of Exclusions and Restrictions 21 Food 7-204.12 Chemicals for Washing Produce,Criteria* 3-801 A I(A) Unpasteurized Pre-packaged Juices and 3-701.11 Discarding or Reconditioning Unsafe 7-204.14 Drying Agents,Criteria* Beverages with Warning Labels* FOOD FROM APPROVED SOURCE Fes* 7-205.1 1 Incidental Food Contact,Lubricants* 3-801.1 1(B) Use of Pasteurized Eggs* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.1 1 Restricted Use Pesticides,Criteria* 3-801 A I(D) Raw or Partially Cooked Animal Food and 590. A-B Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7-206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served.* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-served. 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* CONSUMER ADVISORY 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, TIMEITEMPERATURE CONTROLS 22 3-603.1 1 Consumer Advisory Posted for Consumption of concentration and hardness.* Animal Foods That are Raw,Undercooked or 3-202.16 Ice Made From Potable Water* 16 Proper Cooking Temperatures for 4-601.11(A) Equipment Food Contact Surfaces and PHFs Not Otherwise Processed to Eliminate 5-101.11 Water from an Approved System* Utensils Clean* 3-401.1 1 A(1)(2) Eggs- 155°F 15 Sec. Pathogens.* 590. A Bottled Drinking Water* 4-602.11 Cleaning Frequency of Equipment Food- * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* 590.0 Water Meets Standards in 310 CMR 22.0• * Eggs-Immediate Service 145°F I Ssec Contact ,urfaces and Utensils 3-401.1 1 A 2 Comminuted Fish,Meats&Game Shellsh and Fish From an Approved Source ¢702.11 Frequency of Sanitization of Utensils and ( )( ) � y Animals-I55°F 15 sec.* SPECIAL REQUIREMENTS 3201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in Shellfish* 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* 4-703.11 Methods of Sanitization-Hot Water and catering,mobile food,temporary and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec. Sources* s residential kitchen operations should be Game and Md Mushrooms Approved b 10 Proper,Adequate Handwashirg Y 2-301.11 Clean Condition-Hands and Arms` 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, debited under the appropriate sections R ula Idea above if related to foodbome illness 3-202.18 Shellstock Identification Present* r2-401.11 1.12 CI Procedure* Stuffing Containing Fish,Meat, s 1.14 When to Wash* Poultry or Ratites-165°F IS sec.s interventions and risk factors. Other 590. C Wild Mushrooms 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices * 145°F s practices should be debited under#29- 5 ReceivinglCondltion Ea' or U' Tobacco3-202.11 PHFs Received at Pr Tem lures* 1.12 Discharges From the Eyes,Nose and 3-401.12 Raw Animal Foods Cooked in a Special Requirements. Mouth* Microwave 165°F* 3-202.15 Package Integrity* s VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-101.11 Food Safe and Unadulterated 3-301.12 Preventing' Contamination When T * 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec. (BlueIt 23-30 6 Tags/Records:Shellstock 12 .: PrevenUon of Contamnation from Hands 17 Reheating for Hot Holding ems ) 590.004(E) Preventing Contamination from 3-403.11(A)&(D) PHFs 165°F 15 sec.* Critical and non-critical violations,which do not relate to the 3-202.18 Shellstock Identification* joodborne illness interventions and risk factors listed above,can be Employees* 3-403.11(B) Microwave-165°F 2 Minute Standing 3-203.12 Shellstock Identification Maintained* 13 µand�vash Facilities Time* found in the following sections ojthe Food Code and 105 CMR Tags/Records:Fish Products 590.000. Conveniently Located and Accessible 3-403.11(C) Commercially Processed RTE Food- 3-402.11 Parasite Destruction` Item Good Retail Practices FC 590.000 3402.12 Records,Creation and Retention9 5-203.11 Numbers and Capacities- 140oF* 23. Management and Personnel FC-2 .003 590.004 J Labeling of Ingredients* 5-204.11 Location and Placement* 3-403.11(E) g 24 Remaining Unsliced Portions of Beef . Food and Food Protection FC-3 .004 Conformance with Approved Procedures 5-205.11 A-bility,Operation and Maintenance Roasts* 25. Equipment and Utensils FC-4 .005 IHACCP Plans Suppled with Soap and Wand Dtyitrg 18 Proper Cooling of PHFs 26. Water,Plumbing and Waste FC-5 .006 * Devices 27. Physical Facility FC-6 .007 3-502.11 Specialized Pr Methods 3-501.14(A) Cooling Cooked PHFs from 140°F to 6-301.11 Handwas ' Cleanser,Availabili 28. Poisonous or Toxic Materials FC-7 .008 3-502.12 Reduced oxygen ,criteria` 6-301.12 Hand Provision 70°F Within 2 Hours and From 70°F 29. Special Requirements 009 8-103.12 Conformance with Approved Procedures` to 411F/451F Within 4 Hours.* 33 Other 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/451F Within 4 Hours* *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ro C�/ 7 TOWN OF BAiN TABLE � 4/0eaa rs„r,� BOARD OF HEALTH 410 1".P.41Z.3 ARTICLE II:MINIMUM STANDARDS FOR HUMAN HABITATION Date ��!/a �i l+ /yl ti��/'.--��J� Tenant Owner � Address 2!.67 � -/11 .y�— Address Complionce Remarks or Regulation$ Yes No Recommendations 2. Kitchen Facilities 3. Bathroom Facilities �� 4. Water Supply p 5. Hot Water Facilities 6. Heating Facilities 7. Lighting and Electrical Facilities 8. Ventilation 9. Installation and Maintenance of Facilities 10. Curtailment of Service 11. Space and Use ✓! 12. Exits 13. Installation and Maintenance of St,rucfural 10 Elements V 14. Insects and Rodents f �• �� 15. Garbage and Rubbish Storage and Disposal 16. Sewage Disposal 17. Temporary Housing PART 11 f��O 9k1A-X 44 4�' 37. Plocarding of Condemned Dwelling; i.k � �•�L �� Removal of Occupants; Demolition .r. Person(s)Interviewed Inspect If Public Building such as Store or Hotel/Motel specify here i HOBBS$WARREN.INC. TOWN OF BARNSTABLE BOARD OF HEALTH ARTICLE I1:MINIMUM STANDARDS FOR HUMAN HABITATION Date / if/ 3 Owner "'(v �'��- Tenant , p �� Address 4-7!:� C) �,� Q Ajk nib Address Compliance Remarks or Regulation# Yes No Recommendations 2. Kitchen Facilities AVA 3. Bathroom Facilities 4. Water Supply 5. Hot Water Facilities 6. Heating Facilities `- 7. Lighting and Electrical Facilities 1~ B. Ventilation U �' 9. Installation and Maintenance of Facilities 10. Curtailment of Service 11. Space and Use 12. Exits 13. Installation and Maintenance of Structural Elements 14. Insects and Rodents 15. Garbage and Rubbish Storage and Disposal ; h� 16. Sewage Disposal V ` 17. Temporary Housing PART li 37. Placarding of Condemned Dwelling; Removal of Occupants; Demolition Person(s)Interviewed ` 'rF� Inspector If Public Building such as Store or Hotel/Motel specify here TOWN OF BARNSTABLE `^ S BOARD OF HEALTH f- (#du� ,1 ARTICLE II:MINIMUM STANDARDS FOR HUMAN HABITATION Date z/f Owner �� ` "iLA Tenant 1, �r!/ Address S �� S`�, y k,01- Address Compllance Remarks or Regulation# Yes No Recommendations 2. Kitchen Facilities 3. Bathroom Facilities ` 4. Water Supply ✓ �W� ?s 5. Hot Water Facilities ✓ 6. Heating Facilities 7. Lighting and Electrical Facilities ✓ �^ `� 8. Ventilation -z- 9. Installation and Maintenance of Facilities S'&-4w- y V t k4t Z rd J C3 10. Curtailment of Service 11. Space and Use ,/ 12. Exits ✓ �f (�✓ ►�t«D�U' �h �Q Z yam! 13. Installation and Maintenance of Structural Elements 14. Insects and Rodents I " � d , 15. Garbage and Rubbish Storage and Disposal �/ I .v G 16. Sewage Disposal La-Z 17. Temporary Housing PART II 37. Plocording of Condemned Dwelling; Removal of Occupants; Demolition gq�,' 2J Person(s)Interviewed tN �`�- Inspector If Public Building such as Store or Hotel/Motel specify here HOBBB&WARREN.INC. vvo v TOWN OF BARNSTABLE toJ51kj BOARD OF HEALTH U ARTICLE 11:MINIMUM STANDARDS FOR HUMAN HABITATION Date I Z v (Lj d Owner f 6-v e Q,✓ Tenant s 6 bk` r'r Address Address Compliance Remarks or Regulation# Yes No Recommendations pp 2. Kitchen Facilities ✓ /(/C) 3. Bathroom Facilities ✓ ^^d`" -e-&EA& "%.9 44 v-U^f- 04 A. Water Supply Tdx v,.^ 5. Hot Water Facilities ,✓ l (-t F (5-6 6. Heating Facilities ✓ �C 5 r-OA d' V,L t,.'0S4-a.. -' 7. Lighting and Electrical Facilities 8. Ventilation 9. Installation and Maintenance of Facilities ✓ ' v ua �`� " 10. Curtailment of Service 11. Space and Use 12. Exits ✓ 13. Installation and Maintenance of Structural J S Elements 14. Insects and Rodents /�� '��' '�'' Ste" �" v(dIG✓+.cc . 15. Garbage and Rubbish Storage and Disposal � ' `` bvoCC,-(Y C.--vt-- Aae, 1 16. Sewage Disposal i✓ �' .�„ 17. Temporary Housing PART II 37. Placarding of Condemned Dwelling; Removal of Occupants; Demolition Person(s)Interviewed P / g-'L_ Inspector e&&d, �A w%�4 If Public Building such as Store or Hotel/Motel specify here ''i 1 HOBBS&WARREN,INC.