HomeMy WebLinkAbout0314 OCEAN STREET - Health 314 OCEAN STREET, Y IS
A=325-052.002
I
Certified Mail#7006 2150 0002 1041 9204
/Fj w Town of Barnstable
1
f ( Regulatory Services
4 BAIUNsrau►.e, 1�
` 9a\ Ha55. /m Thomas F. Geiler, Director
�O 11639.
Public Health Division
Thomas McKean, Director
200 Main Street, Hyannis, MA 02601
Office: 508-862-4644 Fax: 508-790-6304
April 24, 2008
Homeless Not Hopeless Inc
490 Ocean Street
Hyannis, MA 02601
NOTICE TO ABATE VIOLATIONS OF 105 CMR 410.000, STATE SANITARY
CODE II — MINIMUM STANDARDS OF FITNESS FOR HUMAN HABITATION
AND THE TOWN OF BARNSTABLE CODE CHAPTER 170.
The property owned by you located at 314 Ocean Street, Hyannis, was inspected
on April 24, 2008 by Jaime Cabot, Health Inspector for the Town of Barnstable. This
inspection was conducted on the basis of the rental registration in accordance with
Chapter 170 of the Town of Barnstable Code.
The following violations of the State Sanitary Code were observed:
105 CMR 410.482—Smoke Detectors
Smoke detector was missing between rooms three and four.
You are directed to correct the violations listed above within twenty-four (24) hours
of your receipt of this notice by obtaining a smoke detector between rooms three
and four.
You may request a hearing before the Board of Health if written petition requesting same
is received within ten (10) days after the date the order is served.
Non-compliance will result in a fine of $100.00 per violation. Each day's failure to
comply with an order shall constitute a separate violation.
QAOrder letters\Housing violations\Rental ordinance\314 Ocean Street Hyannis.doc
{ 16
Should you have any questions regarding the above violations, please contact the Town
Health Division and ask o speak with the inspector who performed the inspection.
P THE B ARD OF HEALTH
Tho as$AMcKean, R.S., CHO
Director of Public Health
Town of Barnstable
Cc: Health Inspector
i
QAOrder letterMousing violations\Rental ordinance\314 Ocean Street Hyannis.doc
FORM 30 Caw HOBBSP"WARRENIM THE COMMONWEALTH OF MASSACHUSETTS
BOARD OF HEALTH
CITY/TOWN
DEPARTMENT
Cam M ca I ►.1 �'Z . y �i i-x t C_ � �-
ADDRESS
GSM 5v0y"ems - '
TELEPHONE
Address SI A Cc-€, J `&T • _ Occupant__ A N tA
Floor Apartment No. No. of Occupants lb
No:of Habitable Rooms No.Sleeping Rooms -ice-
No.dwelling or rooming units No.Stories
Name and address of owner 1_f "-/j l.t. _t at,'t�
A.�4 It4 5 Remarks Reg. Vio.
YARD Out Bld s.: Fences:
Garbage and Rubbish
Containers:
Drainage
Infestation Rats or other:
STRUCTURE EXT. Steps,Stairs, Porches:
Dual Egress:and Obst'n.:
❑ B ❑ F ❑ M Doors,Windows:
Roof
Gutters, Drains:
Walls:
Foundation:
Chimney:
BASEMENT Gen.Sanitation:
Dampness:
Stairs:
Li htin :
STRUCTURE INT. Hall,Stairway:
Obst'n.:
Hall, Floor,Wall,Ceiling: C tile` G11491 y Z
Hall Lighting: S"..
Hall Windows: 7 4
HEATING Chimneys:
Central ❑ Y ❑ N Equip. Repair
TYPE: Stacks, Flues,Vents:
PLUMBING: Supply Line:
❑ MS ❑ ST ❑ P Waste Line:
H.W.Tanks Safet and Vent s
ELECTRICAL Panels, Meters,Cir.:
❑ 110 ❑ 220 Fusing,Grnd.:
AMP: Gen.Cond..Distrib. Box:
Gen. Basement Wiring:
DWELLING UNIT
Ventil. L to . Outlets Walls Ceils. Wind. Doors Floors Locks
Kitchen
Bathroom
—.Pantry
Den 3 S6
—Living Roo 7 3 5 3 ,
Bedroom 1 1 �0'
Bedroom 2 2 -o
Bedroom 3 i
Bedroom 4Sd
Hot Water Facil. Sup.Ten.,Gas, Oil, Elect.:
$ cks, Flues,Vents,Safeties:
Kitchen Facilities Sil f O
Stove
Bathing,Toilet Facil. Vent., Plumb.,Sanit'n.:
Wash Basin,Shower or Tub.-
Infestation Rats, Mice, Roaches or Other:
Egress Dual and,Obst'n:
General Building Posted
Locks on Doors:
ONE OR MORE OF THE VIOLATIONS CHECKED ABOVE IS A CONDITION WHICH
MAY MATERIALLY IMPAIR THE HEALTH OR SAFETY AND WELL-BEING OF THE
OCCUPANT AS DETERMINED BY 105CMR 410.750 OF THE CODE OR THE
AUTHORIZED INSPECTOR. (See Over)
"THIS INSPECTION REPORT IS SIGNED AND CERTIFIED UNDER THE PAINS AND
PENALTIES PERJURY."
INSPECTOR TITLE I�yAL.7/1 . -
A.M
DATE �/ Z '` TIME / r X.
A.M.
THE NEXT SCHEDULED REINSPECTION �4 P.M.
Town of Barnstable
WAM . Regulatory Services
Thomas F. Geiler,Director
Public Health Division
Thomas McKean,Director
200 Main Street,Hyannis, MA 02601
Office: 508-862-4644 508-790-6304
June 1, 2004
Tom Brackett
314 Ocean St.
Hyannis, MA. 02601
NOTICE TO ABATE VIOLATIONS OF 105 CMR 410.000, STATE SANITARY
CODE II-MINIMUM STANDARDS OF FITNESS FOR HUMAN HABITATION
The property owned by you located at 310 Ocean Street, Hyannis, was inspected on April
23, 2004 by Donald Desmarais R.S., Health Inspector for the Town of Barnstable,
because of a complaint.
The following violations of the State Sanitary Code were observed:
105 CMR 410.500: Owner's Responsibility to Maintain Structural Elements.
Kitchen floor filthy and in bad repair.
105 CMR 410.351(A): Owner's Installation and Maintenance Responsibilities.
Bathtub has hole in it, with water going into basement.
105 CMR 410.500: Owner's Installation and Maintenance Responsibilities. Mold
observed in bathroom.
You are directed to correct the violations listed above within ten (10) days of your
receipt of this notice, repairing the bathroom tub. Replacing the kitchen floor and
eliminating the mold in the bathroom.
You may request a hearing before the Board of Health if written petition requesting same
is received within ten(10) days after the date the order is served.
Non-compliance could result in a fine of $100.00 per violation. Each day's failure to
comply with an order shall constitute a separate violation.
PER ORDER"O THE BOARD OF HEALTH
7omA. McKean, R.S.
Director of Public Health
Town of Barnstable
Q:Health/Order letters/Housing violations/288 Ocean Street.doc
�-
FEES
RETAIL FOOD STORE:
FOOD SERVICE ESTABLISHMENT 71
RESIDENTIAL KITCHEN FOR RETAIL SALE
SEATING: RESIDENTIAL KITCHEN FOR BED;BREAKFAST $45.00
MOBILE FOOD UNIT:
ANNUAL: YES
- TOBACCO SALES: -
SEASONAL:
CATERER:
TEMPORARY:
FROZEN DESSERT:
MILK:
TOWN QE-BARN.45, BLE
,BDJTI, HALT
PERM t TEtQPEI �1►„ C3gQSAf.tSHMENT
PERMIT NO: 458 r - JANUARY 1, 1997
19,
In accordancef Wit bregulations promulgated under auth rttX of Chapter 94
Section 39SA( nd<ffiapter 111, Seccsn�5 c #he General Laws,;a'permit is
hereby granted to:
PAUL BIANCO :;
D/B/A: PHYSIC POINT
Whose place of businessx s 314"OCEAN AS, MA 026 1. { ?
• Type of business-and any tri,ffi ins BEA&jRf#0 EST IfMENT
To operate a food establisht in a TOW O TABLES
' Permit expires December `°'t9240
, x
1 BOARD OF HEALTH
Susan G. Rask,R.S.,Chairperson
Brian R.Grady;R.S.
RESTRICTIONS IFJ ANY: Ralph A.Murphy,'M.D.
it
-. •�" >- .e — .+ i s..-."'� y ..s:.l' / _ .. try+- _ ,f'"5... '&.. `-c � xs ,., •y�
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•t .�:...t ...' .'- San r ..., t'� 4 .-k3 t -'.+� -. —�
Thomas A.McKean`,R.S ,GHO
1
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Director of PubI c�Health
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I
NUMBER FEE
THE COMMONWEALTH OF MASSACHUSETTS
I 14 $25.00
TOWN of BARNSTABLE
Board of Health of
PERMIT TO OPERATE A FOOD ESTABLISHMENT
Permit No. 14 FEBRUARY 12.19 96
In accordance with Regulations promulgated under authority of Chapter 94, Section 305A and Chapter 111,
Section 5 of the General Laws a Permit is hereby granted to:
PAUL BIANCO D/B/A PHYSIC POINT
Whose place of business is 314 OCEAN STREET, HYANNIS
Type of business and any restrictions CONTINENTAL BREAKFAST
To operate a food establishment in TOWN OF BARNSTABLE
(City or Town)
Permit Expires DECEMBER 31. 199
Copy Board
This Copy To Be Retained By Local of
Board of Health
Health
FORM 738 Re,1986 AGENT
6.m,. •-• ♦ ;s ..^..•'fx'. t': " :'�..ne �s.�ci ".ti ti �•Y`- rvr.,,�`t J..`�p:a+L4�°aF' '�;.- r+ �AL A i " 'a
TOWN OF BARNSTABLE
BOARD OF HEALTH
' ARTICLE II:MINIMUM STANDARDS FOR HUMAN HABITATION
Date d 1 ,) V✓�t ��C�f'lQ-c^
/SG. �- Tenant f/GdC��Owner f
Address y y� Address -3 f V
Compl!once Remarks or
Regulation# Yes No Recomm?ndations
2. Kitchen Facilities
3. Bathroom Facilities
i
� I i
4. Water Supply
5. Hot Water Facilitiesmin
i
6. Heating Facilities
7. Lighting and Electrical Facilities
8. Ventilation
G s
9. Installation and Maintenance of Facilities
10. Curtailment of ServiceLG,Oosu-e
11. Space and Use
12. Exits
i
13. Installation and Maintenance of Structural
Elements
14. Insects and Rodents
i
15. Garbage and Rubbish Storage and Disposal
16. Sewage Disposal
i
17. Temporary Housing
i
{
I PART II
37. Placarding of Condemned Dwelling;
Removal of Occupants; Demolition
Persons) InterviewedAfi-*EV44'4spector
If Public Building such as Store or Hotel/Motel specify here
Hoses&WARREN.INC.
s
L
OFFICE HOURS:
�� TOWN OF BARNSTABLE Item No. in the space below describe all violations checked page-of
8:15 - 9:30 A.M. I
SOFT
n�'
��;* BOARD OF HEALTH
[,� � 367 MAIN STREET
re0639- HYANNIS,;;IWA MASS. 02601 - 790-6265 EXT.265
E. INSPECTION REPORT
FOOD ESTABLISIoI( EN� 11\IS U
pEstablishment Name d Date o
� Tlme:y ut
3 �� �T e� Type of Establishment: purpose;
' Food Service Routine
owners Name f Retail Food - Follow-up `
Residential Kitchen Complaint -��
Person in Charge Mobile Unit
i * Temporary Food Service Investigation
I
Inspectors Name Caterer
r iLsv
provisions of 105 CMR 590.000. Each item is
Based on an inspection today,the items checked below indicate the violated
regulation. Non critical violations are marked under column"N"and
!t+^ licable section of the Massachusetts egu a
followed thea
f Ilowe PP
o y form. Each violation
>� critical violations are marked under column"C". Descriptions of each item appear on the back of this o 1. .�. _
checked requires an explanation on the narrative page(s). This report serves as official notice of violated provisions and /
official notice to correct said violations.
. Food N C Sanitary Facilities N C WT.
't 1. Food Supply .002R]4 29. Water Source 015 4
2. Food Containers C 1 IJ
30. Sewage 016 4
`. 31. Cross-Connections .017 4
Food Protection 32. Toilets/Handwashing .018 8 .019 4
t 3. PHF Temperatures .004 4 33. Insects/Rodents .021 2 1
.�
y 4.. Facilities, Hot 8 Cold Storage .004 2 2
34. Plumbing .017 1
5, PHF Re-service .006 35. Toilet Rooms .018 2
6. Spoiled/Damaged Foods .003 1 36. Handwashing Areas .019 2
'F 7. Food Protected .003 4 37. Garbage/Refuse .020 2
8. Food Thermometers .004 2 38. Outside Disposal .020 1
9. Cross Contamination 005 2 39. Outer Openings .021 2
10. PHF's thawed,cooked 8 cooled .005 2 40. Pesticide/Rodenticide Application 021 1
Food Handling .005 2
12. Dispensing Utensils .006 1 physical Facilities
41. Floors 022 2
Personnel 42. Walls, Ceiling 022 2
t} 13. Employee Infections .008 4 43. Lighting .023 1
14. Employee Hygiene 009 a'-" 4 024 2
44. Ventilation
15. Employee Clothing .010 1 45. Dressing Rooms .025 1
Equipment& Utensils Other
16. Equipment/Utensil Clean 8 Sanitized .013 2 46. Toxics 026 4
? ' 17. Food Contact Surfaces .013 1 47. Premises .027 1
"4 18. Non-food Contact Surfaces .013 1 027 1
48. Living Areas
19. Food Contact Surfaces Clean .013 2 49. Linen 027 1, Discussion with Management
20. Non-Food Contact Surfaces Clean .013 1 50. Pets 027 1
21, Wiping Cloths .013 1 51. Bulk Foods .031 1,
22 Dish/Warewashing Facilities .013 1 52. Salad Bars .032 1
<+ 23 Pre-Scraped, Soaked .013 1
24 Wash/Rinse Water Ot 3 1 No. of 13 Critical Items Violated _
25 Thermometers/Test Kits .013 1 These items require immediate attention. I
26, Equipment/Utensil Storage 014
27 Single Service Articles 014 1
28. Single Service Re-Use .012
Grease Trap:In Ground: In Line: Capacity: - - eceived by f '
SCORE Inspected by
-
Seating: Frozen Dessert Machines: Pumped: _
Y
13 CRITICAL FOOD HANDLING VIOLATIONS
Full 1Lem Deau,Iyilwns
1. Food from an unapproved or unknown source or food which is or may be Food•
adulterated, contaminated or otherwise unfit for human consumption Ci Food Source, approved, wholesome
is found in a food establishment. 2 Contsinera, properly labelled
Food !rotection
2. Potentially hazardous food that is held longer than necessary for c3 Potentially hazardous coo proper temperatures: 140oF or above, aSoF or below, 0°F;
rapid cooling of cooked foodss within a hours
preparation or service at a temperature which is greeter than 450 F Ca Facilities to maintain product temperature
(`=70 C) (in the case of cold food) or less than 1400 F (600C) (in C5 Unwrapped and potentially hazardous foods not re-served
C the 2!Fe r1f h nt. f--A 6 Damaged, spoiled, returned foods segregated
-••� ••/ • 7 Food protected during storage, preparation, display, dispensing, service, transportation
g Thermometers provided, conspicuous, accurate
9 No cross-contamination
3. The food establishment's facilities are insufficient to maintain 10 Potentially hazardous foods properly thawed, cooked, and cooled
product temperature. 11 Food handling minimized
12 Dispensing utensils stored
4. Potentially hazardous food or unwrapped food that has been served to Personnel
C13 Employees with Infections restricted
customers is re-served unless such re-service is allowed under Cla Hands washed and clean; good hygienic practices
section 105 CMR 590.006(G). 15 Clean clothes, heir restraints
Equipment g Utensils
5. A person infected with a communicable disease that can be C16 Equipment, utensils sanitized (automatic and manudl methods)
transmitted by food is working as a food handler in a food 17 Food contact surfaces: design, constructed, Installed, maintained, located
is Non-food contact surfacest design, constructed, installed, maintained, located
establishment. 19 Food contact surfaces clean, free of all cleansers
20 Non-food contact surfaces clean, free of all cleansers
21 Wiping cloths; clean, use restricted
6. A person not practicing strict standards of cleanliness and personal 22 Dish/Werpwashing facilities: designed, constructed, maintained, installed, located,
hygiene which may result in the potential transmission of illness opersted
through food is employed in a food establishment. 23 Pre-flushed, scraped, soaked
24 Wash/Rinse water clean, temperature
25 Accurate thermometers, chemical test kits provided; instructions posted
7. Equipment, utensils and food-contact surfaces are not cleaned and 26 Storage, ce ar of clean equipment/utensils
21 Single serrvvice articles, storage, dispensing
sanitized effectively and may contaminate food during preparation, 28 No re-use of Single service articles
storage or service.
Sanitary Facilities
C29 Water source; approved, hot&cold under pressure
8. Sewage or liquid waste, is not disposed of in an approved and C30 Sewage end waste water dlEoosal
C31 No cross-connections, back 31phonage, backflow
sanitary manner, or the sewage or liquid waste contaminates or may C32 Toilets g Handwashing: number, accessible, design, installed
contaminate any food areas used to store or prepare food, or any C33 No insects or rodents; harborage prevented
areas frequented by customers or employees. 35 Plumbing; Installed, maintained g good repair, clean, signs
4 35 Toilet rooms enclosed, self-cloain doors. fixtures
36 Handwashing areas supplied with soap and towel dispensers, proper waste receptacles
9. Toilets and facilities for washing hands are not provided, properly 37 Garbage and refuse: containers screwed, adequate number, insect/rodent raaistant, frequency,
clean
installed or designed, accessible or convenient. 36 Outside area: dumpster covered, construction, clean
39 Outer openings protected
40 Pesticides and rodentteides, proper application
10. The supply of water is not from an approved source or is not under
pressure and the food establishment does not. use single service ►bysleal Facilities
e1 Floors constructed, maintained, clean
articles and/or bottled water from an approved source. 42 Walls, tailing, attached equipment; constructed, maintained, clean
43 Lighting provided as required, fixtures shielded
11. A defect exists in the system supplyingotablt that a Rooms and equipment vented as required
y potable water may 45 Dressing, locker areas provided used, clean
result in the contamination of the water.
Other
12. Insects, rodents or other animals are present on the premises Cab Toles properly stored, labelled, Card
a7 Premises litter-free, unnecessarl articles, cleaning maintenance equipment properly .Cored.
(unless allowed by Section 105 CMR 590.027(F)(3)). Authorized personnel
48 Living/sleeping quarters and laundry separate
49 Linen properly stored
13. Toxic items are improperly labeled, stored or used. 50 No pets or other live animals except guide dogs
51 Bulk foods stored, labelled, d13prnsed
Note: In addition to the items listed above, any other violation of the 5i salad bar operations prepared, refrigerated, displayed, protected
Massachusetts Food Establishment Regulations determined by local health
officials to have the potential to seriously affect the public health shall
after written notice to the permit holder constitute a critical violation.
�t
t :.b
NUMBER FEE
THE COMMONWEALTH OF MASSACHUSETTS
;7 4r "'•(fin
of lltA Z)
Board of Health of
PERMIT TO OPERATE A FOOD ESTABLISHMENT
Permit No. JA"117A ' 1, 19 95
In accordance with Regulations promulgated under authority of Chapter 94,Section 305A and Chapter 111,
Section 5 of the General Laws a Permit is hereby granted to:
Whose place of business is 314
Type of business and any restrictions
r,r � n.;�rrr••
To operate a food establishment in
Permit Expires Ti"`-` `t ' i i 19 d;
(City or Town)
Copy Board
This Copy To Be Retained By Local of
Board of Health Health
FORM 738 Rev.1986
.10 TOWN OF BARNSTABLE
BOARD OF HEALTH
ARTICLE II:MINIMUM STANDARDS FOR HUMAN HABITATION
Date
Owner t f Tenant
I" Address C? 0 G� �� Address J �`/
Compliance Remarks or
Regulation# Yes No Recommendations
j 2. Kitchen Facilities
I; 3. Bathroom Facilities l_%' C.'0: "�
4. Water Supply V � fh
5. Hot Water Facilities
6. Heating Facilities
i
I
7. Lighting and Electrical Facilities
8. Ventilation
9. Installation and Maintenance of Facilities
10. Curtailment of Service
If 11. Space and Use
I
12. Exits
13. Installation and Maintenance of Structural
Elements
14. Insects and Rodents
15. Garbage and Rubbish Storage and Disposal
16. Sewage Disposal
17. Temporary Housing
i
PART II
37. Placarding of Condemned Dwelling;
Removal of Occupants; Demolition
Person(s) Interviewed !/ ad I c:!_ _ Inspector
If Public Building such as Store or Hotel/Motel specify here
HOBBs&WARREN.INC.
` TOWN OF BARN STABLE 1
OFFICE HOURS:
pei�ropti 8:15 - 9:30 A.M. Item No. In the space below describe all violations checked Page-of-
BOARD OF HEALTH 12:45 2:00 P.M.
a"x��"BE • !: // 367 MAIN STREET 4e
HYANNIS, MASS. 02601 790-6265 ExT.265; ( I
FOOD ESTABLISHMENT INSPECTION REPORT
{
Establishment Name - 1001,14 of ,6't44 Dated
Time: in Out
Address
Telephone Type of Establishment: Purpose:
Food Service
Owner's Name Retail Food Routine
�t./ �1
Residential Kitchen Follow-up
Person in Charge d Mobile Unit Complaint
i1C Temporary Food Service Investigation
Inspectors Name Caterer Other
Based on an inspection today,the items checked below indicate the violated provisions of 105 CMR 590.000. Each item is
followed by the applicable section of the Massachusetts regulation. Non-critical violations are marked under column"N"and
S critical violations are marked under column"C". Descriptions of each item appear on the back of this form. Each violation
checked requires an explanation on the narrative page(s). This report serves as official notice of violated provisions and
'r official notice to correct said violations.
Food N C �Sanitary Facilities N C N/T.,
,r 1. Food Supply 002 1 29. Water Source .015 ..• 4
R.
2 Food Containers .002 30. Sewage .016 4
31. Cross-Connections .017 4
Food Protection 32. Toilets/Handwashing .018 8 .019 4
3. PHF Temperatures 004 -H; 1 33. Insects/Rodents 021 2
4. Facilities, Hot 8 Cold Storage .004 2 34 Plumbing .017 1
5. PHF Re-service .006 35, Toilet Rooms .018 2
6. Spoiled/Damaged Foods .003 1 36. Handwashing Areas .019 2
7 Food Protected .003 4 37. Garbage/Refuse .020 2
8. Food Thermometers .004 - 38. Outside Disposal .020 1
9. Cross Contamination .005 2 39. Outer Openings .021 2
-,r 1:0. PHFs thawed,cooked 8 cooled .005 2 40. Pest icide/Rodent icide Application .021 1
11. Food Handling .005 2
12, Dispensing Utensils .006 1 Physical Facilities
41. Floors .022 2
Personnel .42. Walls. Ceiling .022 2
13. Employee Infections .008 4 43. Lighting .023 1
14- Employee Hygiene .009 4 44. Ventilation - - 024 2
15. Employee Clothing .010 1 45. Dressing Rooms .025 1
Equipment 8 Utensils Other
16. Equipment/Utensil Clean 8 Sanitized .013 LU 2 46. Toxics .026 4
a 17. Food Contact Surfaces .013 1 4.7. Premises .027 1
e 18. Non-Food Contact Surfaces .013 1 48. Living Areas .027 1
19. Food Contact Surfaces Clean .013 2 49. Linen e27 1 Discussion with Management
20. Non-Food Contact Surfaces Clean .013 1
50. Pets 027 1
-21. Wiping Cloths .013 1 .51. Bulk Foods .031 1
22. Dish/Warewashing Facilities .013 1 52. , Salad Bars .032 L1
23. Pre-Scraped, Soaked .013 1
Y 24 Wash/Rinse Water .013 1, No. of 13 Critical Items Violated _
25 Thermometers/Test Kits .013 1
26 Equipment/Utensil Storage 014 1 These items require immediate attention.
27 Single Service Articles 014
28 Single Service Re-Use .012 1' l ,,r
Grease Trap: In Ground: In Line: Capacity: �j� /�� �h
SCORE Inspected by �,• ,4 Received by t --
Seating: Frozen Dessert Machines: Pumped:
13 CRITICAL FOOD HANDLING VIOLATIONS +"
Full ]tea Descriptions
1. Food from an unapproved or unknown] source or food which is or may be Food-
adulterated, contaminated or otherwise unfit for human consumption c1 Food Source, approved, wholesome
is found in a food establishment. 2 Containers, properly labelled
Food Protection
2. Potentially hazardous food that is held longer than necessary for C3 Potentially hazardous foods proper temperatures: 140°F or ,Dora, 450F or below, 0°F;
rapid cooling of cooked foods within
hin n hours
preparation or service at a temperature which is greeter than 45° F Cn Facilities to maintain product temperature
0_*70 C) (in the case of cold food) or less than 1400 F (600C) (in CS Unwrapped and potentially hazardous roods not re-served
•
CeSe of hn+ f__A) 6 Damaged, spoiled, returned foods segregated
�/ • T Food protected during storage, preparation, display, dispensing, service, transportation
6 Thermometers provided, conspicuous, accurate
9 No cross-contamination
3. The food establishment's facilities are insufficient to maintain 10 Potentially hazardous roods properly thawed, cooked, and cooled
product temperature. 11 Food handling minimized
12 Dispensing utensils stored
4. Potentially hazardous food or unwrapped food that has been served to ►aroonael
C13 Employees with infections restricted
customers is re—served unless such re—service is allowed under C14 Hand, washed and clean; good hygienic practices
section 105 CMR 590.006(G). 15 Clean clothes, hair restraints
Equipment & Utensils
5. A person infected with a communicable disease that can be C16 Equipment, utensils sanitized (automatic and asnuil methods)
transmitted by food is working as a food handler in a food 17 Food contact surfaces: design, constructed, installed, maintained, located
1B Non-food contact surfaces: design, constructed, installed, maintained, located
establishment. 19 Food contact surfaces clean, free of all cleansers
20 Non-rood contact surfaces clean, free of all cleansers
21 wiping cloths; clean, use restricted
6. A person not practicing strict standards of cleanliness and personal 22 Dish/1larpwashing facilities: designed, constructed, maintained, installed, located,
hygiene which may result in the potential transmission of illness operated
through food is employed in a food establishment. 23 Pre-flushed, scraped, soaked
24 wean/rinse carter clean, temperature
25 Accurate thermometers, chemical test kits provided; instructions posted
7. Equipment, utensils and food—contact surfaces are not cleaned and 26 Storage, handling or clean equipment/utensils
27 Single service articles, storage, dispensing
sanitized effectively and may contaminate food during preparation, 26 No re-use of single service articles
storage or service.
Sanitary Facilities
C29 water source; approved, hoticold under pressure
8. Sewage or liquid waste is not disposed of in 3n approved and C30 Sewage .nd waste water diroosal
C31 No cross-connections, back sipnonage, backflow
sanitary manner, or the sewage or liquid waste contaminates or may C32 Toilets s Handweshings number, accessible, design, installed
contaminate any food areas used to store or prepare food, or any C33 NO Insects or rodents; harborage prevented
34
areas frequented by customers or employees. Toilet
Plumbing; installed, maintained
35 Toil rooms enclosed, self-closing doors, futures good repair, clean. signs
36 Handwashing areas supplied with soap and towel dispensers, proper waste receptacles
9. Toilets and facilities for washing hands are not provided, properly 37 Garbage and refuse: containers covered, adequate number, insect/rodent resistant. frequency,
8 P r P P Y clean
installed or designed, accessible or convenient. 3e Outatde area: dumpster covered, construction, clean
39 Outer openings protected
40 Pesticides and rodenticides. proper application
10. The supply of water is not from an approved source or is not under
pressure and the food establishment does not. use single service rbysic■1 Facilities
41 Floors constructed, maintained, clean
articles and/or bottled water from an approved source. 42 Veils, calling, attached equipment; constructed, maintained, clean
43 Lighting provided as required, fixtures shielded
11. A defect exists in the system supplyingotable water that may nn Drema and lockeequipr
fenced as required
Y p Y n5 Dressing. locker areas provided used, clean
result in the contamination of the water.
Other
ed
12. Insects, rodents or other animals are present on the premises cn7 Tories properly stored, labelled, ,art
unless allowed b Section 10 CMR rT Premises litter-tree, unnecesaarl articles, cleaning maintenance equipment properly stored.
( Y 5 590.027(F)(3)). Authorized personnel
48 Lining/sleeping quarters and laundry separate
49 Linen properly stored
13. Toxic items are improperly labeled, stored or used. 50 No pets or other lire animals except guide dogs
51 Bulk foods stored, labelled, dispensed
Note: In addition to the items listed above, any other violation of the sz Salad bar operations prepared, refrigerated, displayed, protected
Massachusetts Food Establishment Regulations determined by local health
officials to have the potential to seriously affect the public health shall
after written notice to the permit holder constitute a critical violation.