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HomeMy WebLinkAboutOCEAN STREET INN - FOOD (2) 131 0004 �2-�- 1- -- t Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli, M.D. a�nN%?rxuce4 F.P.(Thomas)Lee t \� \ MASS. + Daniel Luczkow,M.D. Alt. 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 387 Issue Date: 01/01/2022 DBA: OCEAN STREET INN OWNER: 131 OCEAN STREET LLC Location of Establishment: 131 OCEAN STREET HYANNIS MA 02601 Type of Business Permit: CONTINENTAL BREAKFAST Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 202 2 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 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: Continental Breakfast Only! f � r Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. nAn.NSTABM F.P.(Thomas)Lee 16 200 Main Street Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. �A ►�3�. a. , Y , 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: 387 Issue Date: 01/01/2022 DBA: OCEAN STREET INN OWNER: 131 OCEAN STREET LLC Location of Establishment: 131 OCEAN STREET HYANNIS MA 02601 Type of Business Permit: CONTINENTAL BREAKFAST Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: $30.00 MOBILE-FOOD: MOBILE -ICE CREAM: Q� FROZEN!DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Continental Breakfast Only! �pIKE For Office Initials: ' Town of Barnstable Inspectional ServicesMAM D�t�pry"II e> tJ�I — Public Health. Divisio7n � Thomas McKean,Director 200 Main Street,Hyannis,MA 02601, - Office: 508-862-4644 Fax: 508-790-630.4 APPLICATION I<OR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11/30/21 NEW OWNERSHIP RENEWAL X` NAME OF FOOD ESTABLISHMENT: OCEAN STREET INN ADDRESS OF FOOD ESTABLISHMENT: 131 Ocean Street Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 28 Jacame Way Middletown, RI 02842 E-1VIAILADDRESSc dmGcall@newporthatelgroupcom -vv TELEPHONE NUMBER OF FOOD ESTABLISHMENT: C O) 775 _1639 TOTAL NUMBER OF BATHROOMS: � WELL WATER: YES NO X ... (ANNUAL WATER ANALYSIS.REQUIRED) ANNUAL: SEASONAL:; X DATES OF OPERATION: 5 / 6 /22 TO 10 /15 /22. NUMBER-O`F SEATS: INSIDE: 12 OUTSIDE: 0 TOTAL: 12 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM:LICENSING DIV. **'*OUTSIDE.DINING REMINDER.*** OUTSIDE DINING MUST. BE APPROVED BY THE HEALTH DI.V.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. I IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N/A 1S AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DO OR(S)" N/A TYPE OF ESTABLISHMENT (PLEASE,CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required forTCS.foods'(foatls requiring refrigeration/freezer) BED& BREAKFAST x CONTINENTAL BREAKFAST 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). *** SEASONAL MOBILE& NEW FOOD ONLY*** RE UIRED TO CALL:HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT_ BEING ISSUED PLEASE CALL 508-862.4644 QAApphcation FormsTOODAPP 2020.doc ,4 OWNER INFO11MATI:ON: FULL NAME OF APPLICANT Donald McCall r SOLE OWNER: YES NO D.O.B. 1/29/56 OWNER PHONE#401-662-2540 ADI)RF,SS 28 Jacome Way Middletown, RI 02842 CORPORATE OWNER: Harborview Hotel Investors CORI'012ATE ADDRESS: 28 Jacome Way Middletown, RI 02842 PERSON IN CHARGE OF DAILY OPERATIONS: Velma Francis, GM List(2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff AII.FOOD ESTABLISHMENTS mast;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 1Vlanalzers Expiration Date Allergen Awareness Expiration Date 1, N/A C / 1. N/A 2. J,ZZ/ / _1�30f2021 SIGNATURE OF P:PLICANT DATE ***FOOD POLICY.INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments.including mobile trucks:must be inspected b the Health Div. prior to oneninrr!! Please.cal Health Div.at 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZtNV 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., CAT'ERING'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 littp://�vww.toivnofbarnstai)ie.iis/henithdivision/ap _0lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display or any food product by.a:food establishment is prohibited.. NOTICE: Permits run annually from January 1st to.Dec.3la each calendar year. IT IS YOUR RESPONSIBI.LITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC lst. Q;\ApplicaUon Forms\FOODAPP RE:V3-201.9.doe 4 11 OCEAN STREET INN J 7 _ea ast Buffets Condnet tal Divide Bu ffet Assorted Pastries of Chef Choiee'Fresh Baked Muffins,Bagels and Breads Accompanied with Jams,Jellies,Cmeam Cheese;Peanut Butter and Butter Assorted Flavored Yogurts with.House Made Granola Assorted Cold Cereal Selections with Whole and SkimMilk sit pp THE TOWN OF BARNSTABLE..;,. .HEALTH INSPECTOR's Establishment Name: �'H\JY'� �rY\ Date: ��.),a.e: of W OFFICE HOURS d PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M6 v: �0� HYANNIS, MA 02601 M-8 -46FRI4 No Reference. R-Red Item PLEASE PRINT CLEARLY 'gyp , soa-asz-asaa 'FDN1P� FOOD ESTABLISHMENT INSPECTION REPORT Name ©C , Date UP e o Tyne of Inspection Routine Address Q�!`C 1 �, Risk Food SeqX Re-inspection Level Previous Inspection" Telephone Residential Kitchen Date: Mobile re- io Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCPQ In: Other Inspector Out: 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) Anti-Choking 590.009(E) ❑ 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 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 TIME/TEMPERATURE 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 ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 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) Total Number of Critical Violations \/0 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 in pection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 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) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-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 C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,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 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violati -critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspe for i I 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign atut Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N {���w Dumpster Screen? Y N (J .._.�_ _-�_..,,z. -�-.,ter.-, �.� ���.+-:..-�,.,.,,. :R:T.._...-.. ._..�- v r :. � -�-,. .:.`.w,�. .r ._-••- --.. --� .,'..e. s ...... _ �....,r � ..- ---,__.- --•.-...---*- �_�. -L _ -.. .r --•- -.r--� � Y # i. �S �" Violations related to Foodborne 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) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.1](A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* P 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated 3-306.14(A)(B)Returned Food and Re or of Food*Contaminated 7-204.12 Chemicals for Washing �Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP ted or ) 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 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P- 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 18 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* -W-n-iiinooi 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)(1)(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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tern or and residential Sources 1 p Proper,Adequate Handwashing g' P 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 es should violations relating to good retail 3-201.17 Game Animals* Ell Good Hygienic Practices 7 7 Reheating for Hot Holding practices should be debited under#29-Special 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* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E). Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification g 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products r6-301.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003. 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* 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 FC-6 .007 7 Conformance with Approved Procedures/ Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *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.