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Y * r ,g , its�j ,Y�^Jf �ti.;e.�,..,,l ,r , . ,.^d �, `•..,q a ,f'• f sN� r S '�, n! k ti,��yr ''.M �`'i`t �' A 4 ?� � 7'w t.:r.c,�t •,.., .- g!.ti'�t.... `i,'rh,x .+�'7'. ..,tl f,= !_' .._.Y+„'=";,i"ti ','.re i `.. r "` ••L..rwa,� r� `. r 1 r + .'� %? E T TOWN OF BARNSTABLE P f OFFICE OF B�aa9rear BOARD OF HEALTH pp �63q. 00 �Fp y�Y►� 397 MAIN STREET ` HYANNIS• MASS. 02601 DATE •0 I certifY. that Name of boat . is clean and in a sanitary condition and the owner of the boat has been given a copy of the Town of Barnstable Regulations for th-e retail sale of fish and he .agrees to abide. by them. -a t121 Harbor Master' s Signature Boat Owner' s ign ture C, Town of Barnstable Dat �z Type Time Inspection Form for Food Handling Establishments =` Town of BARNSTABLE Name,/ . Wa& Addresssc&" .� Licensee Owner ©C2-.V'iy _S 1— s�1i�✓4 (�o�i Item Regulation Item Yes No Remarks 1 14 Floors—Construction,clean,good repair 3 2 15 Walls&Ceilings—Good repair,cleaning methods 3 3 14 Doors&Windows—Screened,self-closing 2 4 16 Lighting—Adequate,fixtures shielded 2 5 17 Ventilation—Adequate,systems maintained 3 6 8 Water source—Safe,hot&cold under pressure 6* 7 11 Toilet Facilities—Self-closing door, clean,good repair,waste cans 3 8 12 Lavatories—Hot&cold water,signs, soap,drying devise 3 9 6 Construction of utensils&equipment 2 10 7 Cleaning of equipment 4 11 7 Cleaning of utensils 4 12 7 Bactericidal treatment of utensils 6* 13 7 Storage&handling of utensils 4 14 13 Disposal of waste—Covered,adequate,vermin proof 5* OC D 15 3 Refrigeration—Temp.off floor,food covered 5* $O.(� ✓ y 15a 3 Thermometers present 2 �/�S�s- 6-71eGe � 16 2 Wholesomeness of food 6* 17 2 Wholesomeness of milk products 5* 18 2 Wholesomeness of shellfish 5* 19 3 Storage of food&drink 5* 20 3 Display/serving of food&drink 5* 21 14 Vermin control 4* 22 5 Cleanliness of employees 4* 23 3 Storage of toxic chemicals 4 24 Miscellaneous 5 Total out of possible 100 *Critical Items require immediate attention— Reasons for compliance on reverse Received by Inspector Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report AREAS OF CONTROL FOR FOODBORNE ILLNESS Reason numbers refer to item numbers. #16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly processed or handled food,the food service establishment must be concerned with the sources of food which are to be used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health. Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain food which may be potentially hazardous, is obtained from sources which have been approved or are considered satisfactory by the health authority. #15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food protection measures are designed to eliminate the contamination of food from any source within the establishment, and to prevent the growth of disease-,producing organisms,and the production of bacterial toxins,in the event that pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of good sanitation practices in the storage,preparation,display,and service of food; (4) adequate cooking of certain food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of operations. In addition, food must be protected against accidental contamination with any toxic substance. All food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin; unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead leakage;and any other source.Conveniently located refrigeration facilities,he t food storage and display facilities, and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be easily and readily observed for reading. b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen, except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of the cooking process; or by any other method satisfactory to the health authority. #22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other employees and customers through contaminated food and careless food-handling practices.Boils and sore throats are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of foodborne disease in the United States.It is the responsibility of both management and employees to see that no person who is affected with any disease in a communicable form works in any area of a food-service establishment where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food p rY preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat- ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is necessary not only before starting work and after visiting the toilet,but also at any other times when the hands have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of routine duties in and about the establishment. The use of tobacco while preparing food or serving food may contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of disease organisms present in the saliva to food or food-contact surfaces. #12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the accumulation of food residues which may decompose or support the rapid development of food-poisoning organ—isms,or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food. Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash, dust, and other contaminating material. #21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment creates a potential health hazard which can be guarded against only by effective control of such vermin. Since vermin require food, water, and shelter, control measures should be designed to deprive them of these require- ments. #23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish- ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or utensils, not to constitute other hazards to employees or customers. . 3 cc! e-di /eT Cs T J