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HomeMy WebLinkAbout99 RESTAURANT - FOOD 99 RESTAURANT 1600 FALMOUTH RD, CENT. ____- --o7o9_a1L_L-. I OF Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. OMiNSTABM : F.P.(Thomas)Lee,. MA Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 IFOMa�°` 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: 761 Issue Date: 01/01/2022 DBA: NINETY NINE RESTAURANT#30088 OWNER: 99 RESTAURANTS HOLDINGS LLC. Location of Establishment: 1600 FALMOUTH ROAD SUITE# 22 CENTERVILLE„ MA 02632 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 146 OutdoorSeating: 26 Total Seating: 172 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 .B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - 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 i Restrictions: Town of Barnstable For Off Initials: Date Paid�D Amt Pd S Inspectional Services MABEL 639. Public Health Division Thomas McKean, Director 311 O ,4,' 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A/FOOD ESTABLISHMENT DATE I Z Z,1 NEW OWNERSHIP RENEWAL A/ NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: hc20Q � 'm �� ZZ �e,✓►1►1,(� M,� btlo32 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 303 g S 1&0 E-MAIL ADDRESS: rtc T r 7,� 1 Leg. Lom TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: _ 4 WELL WATER:YES NO V� ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_ SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE:144 OUTSIDE: 26 TOTAL: 1`12. 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? k4 t IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? � TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) y/FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST - 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*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QApplication FomisTOODAPP 2020.doc OWNER INFORMATION:FULL NAME OF APPLICANT —(Q�tq SOLE OWNER: YES/NO D.O.B. OWNER PHONE#�(�? � �y ADDRESS_ :�03q CORPORATE OWNER: D I✓Lt CORPORATE ADDRESS: �3 03 X S►ALD ({)r LIby� Al � j� 31?,Q`-+►' PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I 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 1.Ri c., " LkAAqyo, =b9 i o i i2vL3 I.Rjj� t4 av1r,1, 61 i 03 20zq 2'Te 24)Z(o I'D /�/Za 21 SIGNATURE F APPLICANT DATE ***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 htti)://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 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:\Application FornisTOODAPP REV3-2019.doc 1 ` F BOARD OF HEALTH Town of Barnstable John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BAOt3v3fA6LfS. : Paul J.Canniff,D.M.D. 'A&S F.P. Thomas Lee Alternate $ +4z� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems 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: 761 Issue Date: 01/01/2021 DBA: NINETY NINE RESTAURANT#30088 OWNER: 99 RESTAURANTS HOLDINGS LLC. Location of Establishment: 1600 FALMOUTH ROAD SUITE#22 CENTERVILLE, MA 02632 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 146 OutcloorSeating: 26 Total Seating: 172 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office U Initials: Town of Barnstable Date Paid I Amt Pd$Ly— BARNWABLE, : Inspectional Services Ass. 1639. ,0� Public Health Division ArFD MAC A Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 901 Resbu ram- $ Pub * 5MZ3 ADDRESS OF FOOD ESTABLISHMENT:► pM �tiA(Y1p[ Ah �. Cen MsT,,�1'�L�3Z. MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 3� `�j (A T2r. -ChA1%eT�_5-4� E-MAIL ADDRESS: +axe5(—&abrV)nIciina& .Cam TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 60TA99Q-g995 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NOL ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�� SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: LqLg__ OUTSIDE: Z(p TOTAL: I�2 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 ALL THAT APPLY BELOW) V FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST 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*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT qq ckQ�y p j Epp$$' SOLE OWNER: YES/NO D.O.B OWNER PHONE# (p 15 25(p— �CC ADDRESS�3g 5 i C�(' �1(►J� Q�1V I) P —LT IV j CORPORATE OWNER:99 �P1S}�O��J��Qr}�-t C�r� S05i n I LL C . CORPORATE ADDRESS: t 11.X�g 51ckn, Df we s yt11ti:nj _3n2DL4 PERSON IN CHARGE OF DAILY OPERATIONS: R j 'ch 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 1 � /202�Rhna & CIaxe R&Csorl - 11 D, Z Of ec p LL - -- it an l� D;-/Z020 S GNATURE OF APPLICANT DATE ***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/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc ■ AMERICAN ■SAFETY HEALTH M INSTITUTE A member of the HSI family of brands RECOGNITION OF COMPLETION Richard Cekanavich has successfully completed ASHI Online Training for: CPR and AED All Ages (G2015)-DC (Blended) Completion Date:07/19/2020 Blended learning consists of computer-based, online lessons combined with hands-on skill practice and performance evaluation. This document confirms that the above-named individual has completed the required online lessons and is now eligible for hands- on skill practice and performance evaluation by a current and properly authorized ASHI Instructor, Fie anha�ty PS.Iim I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAMWARM _ Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate 0" 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: 761 Issue Date: 12/10/2019 DBA: NINETY NINE RESTAURANT #30088 OWNER: ABRH LLC Location of Establishment: 1600 FALMOUTH ROAD SUITE#22 CENTERVILLE, MA 02632 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 146 OutdoorSeating: 26 Total Seating: 172 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Ga� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: THE For Office Use Only; Initials: Town of Barnstable Date Pala Amt Pd$ i — ' Inspectional Services .: sTAHtE. : p I3Da 0155Z 716 1 Public Health Division Check# QED MA't� . _. Thomas McKean,Director � 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE L�l ` NEW OWNERSHIP RENEWAL_ I NAME OF FOOD ESTABLISHMENT: Ll rel f* 7WC) O ADDRESS OF FOOD ESTABLISHMENT:`(o �WrtL4h RA.c'j'—22- CF-n-Ef\1!1ke-, A 021032 MAILING ADDRESS(IF DIFFERENT FROM ABOVE):3CM^tr�irim j)ri\Ie- 3nm E-MAIL ADDRESS: taxes@abrholdings-com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 6-M TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NOI ... (ANNUAL WATER ANALYSIS REQUIRED) , ANNUAL:V/ SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: 1f�U_ OUTSIDE: 1,[a_TOTAL: 1-+2 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?l IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)9 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST 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*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: p. FULL NAME OF APPLICANTgq Fie.4nI I f(n Qk 4 ?iI O p SOLE OWNER: YES/NO D.O.B OWNER PHONE ADDRESS 30?)g CORPORATE OWNER: cl 01 p,5ja l�ltr CAC, a_ ,E&n, LLC. CORPORATE ADDRESS: 51&n j ,lac PERSON IN CHARGE OF DAILY OPERATIONS: ; 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 1 _ ICI' we,6 CeK"V'VkJ) q / �' / 23 1 jC (�fl(� lxAen[ V(cb l I/ 3 /2. 4. o S GNAT RE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to ouenine!! 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 httu://www.townofbarnstable.us/healthdivision/analications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE. Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. LQAApplication FormsTOODAPP REV3-2019.doc tFGEr Town of Barnstable BOARD OF HEALTH Y Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. :> D+aiurAa = John T. Norman MA 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: 761 Issue Date: 12/20/18 DBA: NINETY NINE RESTAURANT #30088 OWNER: ABRH LLC Location of Establishment: 1600 FALMOUTH ROAD SUITE#22 CENTERVILLE MA 02632 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 146 OutdoorSeating: 26 Total Seating: 172 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE-FOOD: MOBILE-ICE CREAM: a� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: i i FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: fit► Toti, For Office Us ily- Initials: " Town of Barnstable c� Date Paid Amt Pd$ _ 9�AS Inspectional Services Check# b j 5. A" I l.l� Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 �� �(�A�P�PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: qq IZ qq aA1,fCln( 2 � PLLb �* 50pg,),b ADDRESS OF FOOD ESTABLISHMENT: i WOD �-'dL 10U+fin X& ,W as Qj\'WN)112, YYl/ar OD(-p3a MAILING ADDRESS(IF DIFFERENT FROM ABOVE):�3Qj SA c-0 Of• AJa%.\j'jj W 1 Ili `��aot4 E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: �90 TOTAL NUMBER OF BATHROOMS:—� WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: /_/ TO NUMBER OF SEATS: INSIDE: ly U OUTSIDE: a Cp TOTAL: 1' � 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? Ne_� IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezes) BED&BREAKFAST 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT CICI 4 QCA�lQ(1�- P�,h7 t SOLE OWNER: YES/NO D.O.AB OWNER PHONE #_ ADDRESS nt `)16 �• .)'�U 111�,i ���1 CORPORATE OWNER:U{1tArQffi C G� FEDERAL ID NO. : j�- 1,&A1tn,U,C CORPORATE ADDRESS: fm1b Sidco D( .PERSON IN CHARGE OF DAILY OPERATIONS: 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 2.5ag�nua '�1�.��C•Y1�rna�n�l o� �a Lf � ��I �ii o7pl SIG ATURE OF APPLICANT DATE ***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/healthdivision/applications.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. NOTICE: Permits run annually from January 1st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\AppGcation FormsTOODAPPREV2018.doc °p INF r, TOWN OF BARNS-TABLE .. .. HEALTH INSPECTORS Establishment Name: Date: - Page L of _ Y OFFICE HOURS P ° PUBLIC HEALTH DIVISION :- e.Ao 930A.M. BARE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MA55. $ MON.-FRI. 'gyp .6;9. �• - - HYANNIS, MA 02601 -. sos-662-464a No Reference R-.Red Item PLEASE PRINT CLEARLY, FOOD ESTABLISHMENT INSP CTION REPORT Name Date a of " TyneTyje ofInspection O. n 1 ram/ d�fcL r/l :l(1 D Address Risk ood Senil -inspecti n Level Retail Previous n c Ion `-l- "� h'l�t 7_ Telephone. . Residential Kitchen Dater ' f Mobile Pre-operation Owner HACCP Y/N Temporary Suspect.Illness Caterer -General Complaint Person in Charge(PIC) ', Time Bed&Breakfast HACCP In: VV1 OtherAA- Inspector Out:P ll , Kz,;v Cam . Each violation checked-requires an explanation on the narrative page(s)and a citation of specific proyision(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 haiard 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 to Violations Related to Good Retail-Practices(Blue Violations Related to (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 Order for Correction: Based-on an inspection today,.the items checked indicate violations of"105 CMR 590.000/Federal Food Code. F] Embargo' ❑ Emergency Closure Voluntary Disposal ❑ Other. - 23..Managementand Personnel (FC-2)(590.003) This report,when signed below b a Board of Health member or its agent _ 24.Food and Food Preparation (FC-3 590.004 y 9 A-Zero critical violations and no more than 3non-critical violations. F=3 or more critical violations:9 or more non-critical violations, )( ) constitutes an order of the Board of Health. Failure to correct violations 6=One critical violation and less than 4von-critical 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 if no critical violations observed,4 to 6von-critical violations=B. 26.Water,.Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 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,infestation of rodents or insects,or lack of 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 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8.non-critical violations=C: 30.Other DATE OF RE-INSPECTION: Inspector's Sign ure Print: .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 Signa4lre Print: Self Service Wait Service Provided Grease Trap.Size Variance Letter Posted, .Y N Dumpster Screen? Y N ..:� .r, e �..x.��✓;_.' ..�:�_.. ,�°- -, a"'�+::�-y_...-...,,.,,..-i .-.. � _... - .. �..... �. ^.tr;,•.--•-_ .�^...y, ._��+'..--yam. _�.---r-..�..- �. .. .�:tr��..c--r ..�++"-^+�..�. r.- ... _ -...--.__ti.'-� _ � ....-.p.+'� 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.-22y (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to t '590.003(A) Assignment of Responsibility* Q Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE.Foods* Additives* 19 PHF Hot and Cold Holding - 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 590.004(F) 7-102.11 Common Name-Working Containers*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* 2 590.003(C) Responsibility of the Person-in-Charge to Other!K,. 3-501.16(A) Hot PHFs Maintained At or>Above 140"F* 7-20.1.11 Separation-Storage* 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(A) Food Protection* 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(I1) 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 Disposition ofAdulterated or Contaminated g ) 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* q Food and Water From Regulated Sources g 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 Warewashing-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 Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 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* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 1133-401.11A(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 Utensil' Eggs and Food'Contact 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* Eg ctiw 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)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of Equipment* of Utensils and Food 3-401.1](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 :,a :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 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* foodborne 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g• g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2401.12 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) Commercial] Processed RTE Food-140°F* Blue Items 23.30) 3-202.15 Package Integrity y 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 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs 6 Tags/Records:Shellstock P 9 following sections of the Food.Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A): Cooling Cooked PHFs.from 140°17 to 70°F 9-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F hem Good Retail Practices Fc 590.000 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 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. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* - 8-103.12 1 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. P`pp THE Tp TOWN OF BARNSTABLE _ _ _ .HEALTH wSPECTOR's Establishment Name: - Date: ` Page: - Of.' _ OFFICE HOURS PUBLIC HEALTH DIVISION 800-9:30A.M. BARNSTABLE. • 200 MAIN STREET 330-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 639. �0� HYANNIS, MA 02601 - Marv.-FRI. No Reference R Item _ PLEASE PRINT CLEARLY �pTED MPS° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name N Date T e of Type of Inspection w5rt. At" Operation(s) Routine Address Risk I Food Service specti Level Retail Iftmaiwag7rispection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Sus ness r Caterer @Eneral Co Person in Charge(PIC) Tim Bed&Breakfast In:4 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 Critical C violations marked must be corrected immediately. ^� ❑( ) y (blue&red items) � Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance Com ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 B=One critical violation and less than 4npn-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 4 to 6vpn-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed, Seriously Critical Violation=F is scored automatically if: no hot 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,infestation of rodents or insects,or lack of 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 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view I . ftlwA, &5 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ,r..py_. - -.9---�.�.-.r-..,.:-.. .-,.•� -ri-r .....,T�..'., r ->. - - ♦ .:Y<.--r ti- - - -'}- •'Y'°e .. _ - - 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* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) JDe_.onstrationofKnowledge* 3-302.11(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-Charge 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 41 590.004(F) - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(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 * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.1.1 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 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 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAduIterated 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 g 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 Warewashing-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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Pe 7-206.13 Tracking Powders,Pest Control and 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 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 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery cnw inrzoor 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 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 Surf of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g, P aTY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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* foodborne 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 3-201.17 Game Animals* 11 Good Hygienic Practices 1 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 Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y 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 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 S 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 ( ) Item 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 Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* 5:590Formback6-2doc *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. `°F.HE ror TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of ' / 4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON� 63. `0$ HYANNIS, MA 02601 08-8 -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY i01F0 MPy° 58-862-0644 - - ' FOOD ESTABLISHMENT INSPECTION REPORT `�� '� l Name � Date 2 Tvne of Type of Inspection /. (� Routine Cif Address '� Yl -,� �_ L Risk "F�e� e-inspecfon °t�C�il.�° Level Retail Previous ns c ion Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness ce Caterer General Complaint Person in Charge(PIC) �� Time Bed&Breakfast HACCP cl,ralj .ecJ_ f In: �, ,^ Other Inspector f Q t� Out: )/" l I Ivl h ka,2 bee, Each violation/checked rd&Uires 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) L- ftZ4 �i Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ f J 1 (J n 9 �� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities Gr 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❑ 1/ ❑ 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 �K Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations !� Critical(C)violations marked must be corrected immediately. (blue&red items) �^� Cam' Corrective Action Required: ❑ No 11_A 1 � Z lk h e Non-critical(N)violations must be corrected immediately or Overall Rating 1d within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Sui n C N Official Order for Correction: Based,on an inspection today,the items Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. F] g ❑ 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 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 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,infestation of rodents or insects,or lack of 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 8 non-critical violations. If 1 critical refrigeration. F29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. -1 30.Other DATE OF RE-INSPECTION: Inspector's Signat Print: 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 Si atur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved 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* g3-501.16(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 * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) 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 3-302.15 Washing Fruits and Vegetables 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(1)) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) i Disposition ofAdulterated 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 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 4-501.1 i 1 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 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 1 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* 3-401.11A(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 Eggs Utensils and Food Contact 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* Effective 1/I12001 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* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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.ou violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under J129-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g. g g 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 Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity* ( ) y 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* ( ) 1= 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 ( ) Item 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*Creation an 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 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. °F=K�E r°,r TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: Date: Page: of 'OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. Er MON.-FRI. �p ,6}9.Aim HYANNIS, MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY rEo MPS 50B-8624644 FOOD ESTABLISHMENT INSPECTION REPORT C� r Name Da t T e o Type of Inspection Ti Address y '/'� ZZ Risk is Re-inspection Level Retail Previous InspectionTelephone Residential Kitchen Date: �- ,, .��_Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness r Caterer General Complaint Person in Charge(PIC) ,y Time Bed&Breakfast HACCP In: j�'✓�'� Other Inspector Out:' ` �s"" - w 1�7 Each violation checked re Tres 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) ❑ d=t cf 1 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ J FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 1 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS C b ,I:s ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives Cie/ ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) C�`�%�- ''� �f ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures � ' "( D ❑ 5.Receiving/Condition ❑ 17.Reheating 2�G ❑ 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 v 1f ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY /�-0�� "� ❑ 11.Good Hygienic Practices C]22.Posting of Consumer Advisories ` Violations Related to 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 Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ m 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 B=One critical violation and less than 4 non-critical 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 if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot C=2 critical violations and less than 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 violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. if 1 critical refrigeration. violation,4 to anon-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's n t e Pri 31.Dumpster scr ened from public view Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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.) i 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* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives -- Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved 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) 590.g03(C) Responsibility of the Person-in-Charge to 2 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 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 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals*. REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLEk POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions 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 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 * 4-501.111 Manual Wazewashing-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 Wazewashing-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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 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 5-101.11 Drinking Water from an Approved System* 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* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e1/cr-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)(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 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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* foodborne 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 _ ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23.30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 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* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback&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. TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: 2- of v '10 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNS7'ABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ay HYANNIS,MA 02601 508-862 asaa No Reference R-Red Item PLEASE PRINT CLEARLY rFD MA+� FOOD ESTABLISHMENT INSPECTION REPORT ' 11/ lk Gf & Name Date Type of T nspection AwfatigmW outine Address jC_2_Z Risk Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: A,,,rI Other - 1 / TI r'�l Inspector C Out. J Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. COY % � 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) ❑ i 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 r ❑ 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 J I ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories t Violations Related to 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 foYes 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 Suspens- n C N Official Order for Correction: Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ 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 4non-critical violations if no critical violations observed;4 to 6von-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 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,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' 1 Here Print: 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 Signat a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* F 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration 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 r 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 i 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-]02.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* 6 P g 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* Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) 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 3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or 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 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* * 3-80L11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 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* 3-401.11A(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 145F 15 see* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective tiuzooi 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 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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* foodborne illness interventions and risk factors. 2-30114 When to,Wash* * Other 590.009 violations relating to good retail . 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* Ell Good Hygienic Practices 17 Reheating for Hot Holding Requiremen- practices ts ld be debited under#29-Special 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 Commercial] Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity ( ) Y 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 TagsiRecords:Shellstock 590.004(E) Preventing Contamination from Employees* 16 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 3-203.18 Shellstock Identification ( ) Item 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 * 5-205.11 Accessibility,Operation and Maintenance * 3-402.12 Records,Creation and Retention 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/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 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. °114E r TOWN OF BARNSTABLE_ HEALTH INSPECTOR'S Establishment Name: - - Date: - Page: _of.' , � 4• PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,639. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �PrFD MP+° FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 �s Name qq Date Tyne of -TyneI s ection p outine ' Address Risk od Se Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP_ In: Other Inspector Out: �` J 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) ❑ ' f�C{ �� ' , ..�'i'f� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ /- �, � C FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands I d v✓ -_ '�. ❑ 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 14 ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals v 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 w ! c ❑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 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 within 90 days as determined by the Board of Health. Overall Rating Voluntary Compliance❑ ry ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items g Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Emergency Closure El 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 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility )( ) aggrieved y y g g q 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 y y (FC-6 590.007 a rieved b this order,you have a right to a hearing. Your request must violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation o 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Afnspec Sign ure Print: 4A"31.Dumpster screened from public viewPermit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N#Seats Observed Frozen Dessert Machines: Outside Dining Y N ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* $ Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(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-Charge 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 * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 7-102.11 Common Name-Working Containers* 590.003(C) Responsibility of the Person-in-Charge[0 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se aza[ion-Storage*Applicants* 3-302.11(A) 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 3-302.15 Washing Fruits and Vegetables 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 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions 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* q Food and Water From Regulated Sources g 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* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and * 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 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 AnimalConsu Foods Tat 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 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg atve riuzoot 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,tem or and residential Sources 10 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* foodborne 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[o good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsrho ld be debited under#29-Special 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* IONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* (BBluelue Ittems 23.30) 3-202.15 Package Integrity* 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* 1 g 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 ( ) Item 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 .005 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .00 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 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. �(ME r° �- TOWN OF BARNSTABLE _ .. - HEALTH INSPECTOR'S Establishment Name: Date: Page: of ` ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3. HYANNIS,MA 02601 sos-s2�saa No Reference R-Red Item PLEASE PRINT CLEARLY A,EDMP,e, FOOD ESTABLISHMENT INSPECTION REPORT Name Dat Tvoe of ns ec ion p Routine Address C/ *ZZ Risk ood e-mspectionzee Level Retail Previous Inspection Telephone Residential Kitchen Date: r6) ,1-4 Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: j�/� Other Inspector Out. ' l- 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 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 Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 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 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 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 violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 n ical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Sign ure Print: 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 Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N Violation 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* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(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-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients r 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 * 590.004(F) ( )O P - 7-101.11 Identifying Information-Original Containers * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) 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 3-302.15 Washing Fruits and Vegetables 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 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions 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 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 Warewashin 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EJf-d-1112001 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 rf cesSanitizationquof Utensils and Food 3-40 1.11(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 Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009 A - D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( ) Ratites-165°F 15 sec* in mobile food,tern and residential Sources* 10 Proper,Adequate Handwashing g' temporary 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* foodborne 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 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 Commercially Processed RTE Food-140°F* (Blue Items 2330) 3-202.15 Package Integrity ( ) y 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* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F K5. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 * 5-205.11 Accessibility,Operation and Maintenance * 3-402.12 Records,Creation and Retention Within 4 Hours Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying DevicesPhysical Facility -6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 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. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Nam Of e: / 1� -� Date: �b Z� Page: OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BAILNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FDN1"'p FOOD ESTABLISHMENT INSPECTION REPORT ame Date_//o Type of Type qf Inspection w s O s utine Address Risk ood Service = ction evel Previous I�nsppe on Telephone Residential Kitchen Date: �`7��'?X�i�/ Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) C�S� S HACCP Time Bed&Breakfast Other In: 'w,3b Other InspectorEA, !1 Sd Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. F; Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 1v Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) 'of, ,/� n Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands t/ ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities SS 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) f [/`C ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures J ❑ 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 HoldingdAu PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control Q� ❑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..ProperAdequate 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 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 within 90 days as determined b the Board of Health. Overall Rating Y Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,t e items o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 B=One critical violation and less than 4 non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 4 to 6nnn-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed, Seriously Critical Violation=F is scored automatically if: no hot 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,infestation of rodents or insects,or lack of 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 violation,4 to 8 non-critical Violations=C. 29.Special Requirements (590.009) Y p this order. 30.Other DATE OF RE-INSPECTION: Inspector's ure Print: 31.Dumpster screened from public view nx b Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N L.1 L/ #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat'urr/e/� Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge 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* g3-501.16(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 * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 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 Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 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 3-306.14(A)(B)Returned Food and Rated or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated 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 Warewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and * 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* Sanifization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.I1A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens 590.006(A) Bottled Drinking Water* 3-0Ol.11 A 2 Comminuted Fish,Meals&Game * Effective mrzoa 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 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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* foodborne 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 ( ) practices should be debited under 929-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-201.11 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 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 ( ) Item 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 Supplied with Soap and hand Drying Devices 590.004(J) Labeling of Ingredients* 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 1 Specialized Processing Methods* 130. 1 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. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: `o�� t-� Date: I Page: 2- of OFFICE HOURS BAR-NSTABLE. ) PUBLIC MAN STREEETSION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. 4ss. `0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY p 508-862-4644 '""`p FOOD ESTABLISHMENT INSPECTION REPORT Name Date3 Ib Pm Type of Toe-of Inspection rtQlr_ / O e s outine Address Risk e--ITI9Wction Level ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness (� Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP / In: Other ) � Inspector C�� Out: `( 1�'t / l S nLQ)`` 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) ❑ l 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) ❑ rVp a, FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ka Cam/ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives rI axiga_ !e_ ❑ 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 ►�,� '�,,..�� n�yy J ❑ 5.Receiving/Condition ❑ 17.Reheating tYV GtXit� ,Q,Q7 �� 7 s S ❑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.Tirne 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.ProperAdequate Handwashing CONSUMER ADVISORY All ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo g ❑ 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 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 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 violations observed,7 to 8ron-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Sig tur Print: 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 Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ^ Dumpster Screen? Y N IVD it ` 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* 3-302.11(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 7 5 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 * 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage 20 Time as a Public Health Control Applicants 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 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 Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Chazge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 590.003(E) Removal of Exclusions and Restrictions 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 g 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 Warewashin 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 Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155`F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*, 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef aive 1112001 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 Shelifish 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- Sources* Ratites-165`F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-30111 Clean Condition-Hands and Arms*.Regulatory Authority 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 3-201.17 ) Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165'F 15 sec* $ Receiving/Condition ( ) ( ) 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) Commercially Processed RTE Food-140'F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodbome 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 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 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 Supplied with Soap and hand Drying Devices 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 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. `gyp THE roh, T TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: !- ° '-"" Date: 3� Page: of P�~O OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified YC S. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �'rFo 39.° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name � Date 3 /D zi T e oIf T Ins ction 1 r s outi Address Risk Food Servi e-inspection Level Previous Inspection 01 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness f C Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other p C, a Inspector Out: _( Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. f 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) ❑ r Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ D / FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands C� ❑ 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 "fi S' + �i►rG�e� ❑ 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 Ct *y`zS ❑ 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 ControlI. ❑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 on ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories / / Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �) d I /", t f/L- Critical(C)violations marked must be`d6rrected 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. W ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 B=One critical violation and less than 4 non-critical 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 if no critical violations observed,4 to 6von-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 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 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's ig "ture Print: 31.Dumpster screened from public view IL Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si gna ure ,( Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N U Dumpster Screen? Y N 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 Accordiu�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* 3-302.11(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-Charge 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 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 Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 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 3-306.14(A)(B)Returned Food and Re or 7-204.12 Chemicals for Washing of Food* Produce,Criteria* SUSCEPTIBLE POPLATIONSHSP HIGHLY SUSCEPTU 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated ted or Contaminated g ( ) 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 g 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 Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-Inune is sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System*. 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg ceEvc mrzooi 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- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean on Conditi -Hands and Arms* Regulatory Authority 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. * 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 590.004(C) Wild Mushrooms ( )( )( ) practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'17 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 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* E 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 ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 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 Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 590.004(J) 9 9 Y� tY 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *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. F�E TOWN OF BARNSTABLE HEALTH.INSPECTOR,s Establishment Name: Date: Page:_V f OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARNSTABLE. MON.-FRI. 9 MASS. HYANNIS,MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY �p ,639.s e 508-862-4644 rFD MP'� FOOD ESTABLISHMENT INSPJEPTION REPORT C/ i ;1,115f :' ,_/ lJ Name Da a of Tvoe of Inspection O s Routine Address' Risk 7 od Sery Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary uspect Illness Caterer omp amt Time Bed&Breakfast HACCP Person in Charge(PIC) Other Lti In: Inspector Out: Dl 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) ❑ S . FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r ❑ 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 '' f FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ez(w ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling JV --�' ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding,. r PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) t f/L �^ ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP Z/J ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY G ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories16 Al- Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations - l Critical(C)violations marked must be corrected immediately. (blue 8�red items) V/ -IEft Corrective Action Required: IM No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating I I ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 4non-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- 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 anon-critical violations. If 1 criti I refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 S r Print: Self Service Wait Service Provided Grease Trap Size .Variance Letter Posted Y N Dumpster Screen? Y N 'I Violations related to'�oodborne 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* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Bglow 41'F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P20 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* 590.003(G) Reporting by Person in Charge* 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 Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)ResuRetumed Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions 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 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 * 4-501.111 Manual Wazewashing-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 I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 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* 3-401.11A(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* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effect-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 3AOI.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 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By ( )( ) P 11 Cl 301- . ean Condition-Hands and Arms* the appropriate Regulatory Authority 2 3-401.12 Raw Animal Foods Cooked in a Microwave PPriate sections above if related to P 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodborne 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 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* * (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 8 Tags/Records:Shellstock 590.004(E) 1 Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'17 to 70'F 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 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 3402.12 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8403.12 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. oFp1E r, TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: Date: "Page: of. OFFICE HOURS P °y PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARN ABLE. • 200 MAIN STREET 3.30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY , 03iq- �0 508-862-4644 �'ED1AP'' FOOD ESTABLISHMENT INSPE TION REPORT Name Dat vue of Type of Inspection O Routine AddressRis ood Servic Re-inspection Leve Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-0 Owner HACCP Y/N Temporary uspect Illn Caterer paint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: r'l ✓�Gt--d ��ft-. 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) ❑ L Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT . ❑ 12.Prevention of Contamination from Hands r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities (�G� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS L n ❑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) t ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating L ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling , ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding in 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 n ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ` ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories s Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: 9 ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 B=One critical violation and less than 4non-critical violations )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violat' ns=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 cr'Ical 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 8 non-critical violations. If 1 ritical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 S' re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y " N Dumpster Screen? Y N I - 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* tJ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients F 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* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-]02.11 Common Name-Working Containers a 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(A) Food Protection* P g 20 Time as a Public Health Control 7-201.11 Separation-Storage**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* Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) 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 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) 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* 4-501.111 Manual Warewashing-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 Warewashing-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. 1 g Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(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* Egg 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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* Ef 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)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces 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 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Arms* Condition-Hands and A * ( )( ) P Regulatory Authority 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* foodborne 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under lt29-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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained 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 FC-6 007 7 Conformanea-with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 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. Ufa r ' TOWN OF BARNSTABLE . HEALTH INSPECTOR's Establishment Name: Date: Pag - of OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. RARN51'ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A Mbsq:s�0� HYANNIS, MA 02601 8-8MON -FRI464 No Reference R-Red Item PLEASE PRINT CLEARLY. 506-862-4644 FOOD ESTABLISHMENT INSP CTION REPORT Name Dat of Type of Inspection r Routine Address Ris od Service Re-inspection Level Previous Inspection / . Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary c ness ---- Caterer C Person in Charge(PIC) Time Bed&Breakfast HACCP J 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) ❑ �r� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 41 ❑ 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 ❑ 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 0-1 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 within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure Voluntary p checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ry 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 4 non-critical violations 26.Water,Plumbing and Waste if no critical violations observed,4 to 6nnn-critical violations=B. usly Critical Violation=F is scored automatically if: no hot g (FC-5)(590,006) establishment permit and cessation of food establishment operations. If 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,infestation of rodents or insects,or lack of 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 8 non-critical violations. If 1 cr'' al refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 IC's i atu Print: Self Service Wait Service Provided Grease Trap Size .Variance Letter Posted Y N Dumpster Screen? Y N 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.) 1' 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* F tI Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(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-Charge 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * 7-102.11 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130 7-201.11 Separation-Storage* °F* Applicants* � 3-302.11(A) Food Protection* - P g 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* 1590.004(l]) 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) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or 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 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 Warewashin 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 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 I lMonitoring* 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-Immedia17 15te secte Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Clean Utensils and Food Contact Surfaces of Eggs-Imme Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Efgeaive 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 'i 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) Park 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 Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009 A - D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( ) ( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 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* foodborne 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 3-201.17 Game Animals* 11 a Good Hygienic Practices 17 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* 3-403.1l(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the g 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 A Handwashing Facilities 3-202.18 Shellstock Identification 3-501.14 Cooked PHFs from 140°F to 70°F ( ) Cooling 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129., 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 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. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS AR NSTAB;eo� PUBLIC 2 0 MAIN STREET SION 8:00-9:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MON.-FR. �P t639,a m HYANNIS,MA 02601 508-862-464a No Reference R-Red Item PLEASE PRINT CLEARLY rFD MPS FOOD ESTABLISHMENT INSPECTION REPORT ,�- �' L Name Dat a of n1pe of Inspection i' g Routin Address: - - RiskIry Service e-inspection Level ection Telephone Residential Kitchen Date: !- Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint I - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other 1-Y) ) Inspect Out: 9 ! J 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 ❑ 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) i ❑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 r 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 HSP1. ❑ 16 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 Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: VV ❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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. 6=One critical violation and less than 4non-critical violations 25.Equipment and Utensils (FC4)(590.005) 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. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t tion of rodents or insect F is scored automatically if:s,or lack of no hot 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 non-critical. If no critical ' water,sewage back-up,infesta 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 8 non critical violations. If 1 critical refrigeration. 29."Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 P 's gnature Print: Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y N Dumpster Screen? Y N 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* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Duties Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge 3-302.14 Protection from Unapproved 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* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers 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(A) Food Protection* 7-201.11 Separation-Storage* 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* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* F 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* 590.003(E) Removal of Exclusions and Restrictions 7-204.12 Chemicals for Washing Produce,Criteria HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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 g 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 Warewashing-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* 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16, Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(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 Eggs Utensils and Food Contact 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* I 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff cri e 1a/2001 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed s Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- Chemical ( ) ( ) ( ) ( ) Ratites-165°F 15 sec* Sources* 1 p 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* foodborne 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 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* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) • 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70'17 * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained 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 26.7. Physical Facility FC-6 5 .006 7 Conformance with roved Procedures/ 6-301.11 Handwashing Cleanser,Availability Approved 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 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. oF. TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of q q3 woe& OFFICE HOURS / P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. i BARNSTABLE. 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A MASS, `0$ HYANNIS,MA 02601 08-8MON -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY a 508-862-4644 'FD1% F OD ESTABLISHMENT lNSP4CT1O REPORT Name Date Type of T f Ins ec ion outin AddressI boa V1 Risk Foo Serer a Re- pe tion Level a `- Previo tiag Telephone Residential Kitchen Date: yJ Mobile Pre- r tion . Owner HACCP Y/N Temporary Suspect llness Caterer General Complaint Person in Charge(PIC) ® Time Bed&Breakfast HACCP Other4AA Inspector 1110 Jf Each violation checked requires an explanation on the narrative p ge(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 J n / ❑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 J / PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control 00 ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSPI - ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consume d Isor es / Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations (� t 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 within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction:Based on an inspection today,t checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo ❑ Emergency Closure El 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 B=One critical violation and less than 4 non-critical 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 if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 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. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non- ritical ,lolations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7j(590.008) 9 violation,4 to 8non-critical vio lion C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: I S tor's ignature V ' t: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN _ #Seats Observed Frozen Dessert Machines: Outside Dining Y N Signature/� r Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N EV',,,/ -Pe-y./J v4 Dumpster Screen? Y N �" (�Dy''V a 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 t PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(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.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 590.004(F) 7-102.11 Common Name-Working Containers 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or 7-204.12 Chemicals for Washing of Food* Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 1590.003(E) Removal of Exclusions and Restrictions 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 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 * 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 3-201.13 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* 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* 3-401.11A(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* * 8g Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff cri-tiuzoa 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 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceRequirements. rhos Id be debited under#29-Special 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 Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y 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 ( ) Item 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 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. qq jr F. r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date%10 Page: Of o °h1 OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. e RNSTAB,E. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,639 HYANNIS,MA 02601 08-8 -FRI. 5os as2 asaa No Reference R-Red Item PLEASE PRINT CLEAR Y FOOD ESTABLISRUENT INSPPCA10 N REPORT ca� Name Da Tyoe of Type of Inspection OOperation(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: a� Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: r Each violation checked requires a 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 t 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo 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 B=One critical violation and less than 4 non-critical 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 if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation ttion of rodents or insects,or lack of F is scored automatically if: no hot 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 non-critical. . If critical water,sewage back-up,infestation 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 anon-critical violations. 1 critical refrigeration. ( violation 4 to 8 n-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe r' Si u e Print: 31.Dumpster screened from public view P h Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Si nat a Prin Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients F 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* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer q590.003(E) 90.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Removal of Exclusions and Restrictions 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 g 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 4-501.111 Manual Warewashing-Hat Water 7.206.12 Roden[Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 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* TIMEITEMPERATURE CONTROLS 3-202.14 1 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* 3-401.11A(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 an Eggs d Food Contact 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* 4-602.11 Cleaning Frequency of Utensils and Food 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef ct-11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* Animals-155°F 15 sec* 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 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 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. * 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 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 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) Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) RemainingUnsliced 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* L18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashin Facilities 3-501.14 A g 3-202.18 Shellstock Identification* 9 ( ) Cooling Cooked PHFs from 140°F to 70°F Item 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 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention 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 1 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 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. m. t r _ µ °F.HE rok TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: " Page: ' of 0 q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00=9:30A.M. 3:30-4:30 P.M.BARNSTABLE, ` 200 MAIN STREET - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN CORRECTION Date Verified mAss MON.-FRI. - HYANNIS,MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY A .a3v a 0 508-862-46" 'fDM FOOD ESTABLISHMENT INSPECTION REPORT _ f� C' Name Date ype of Ins ection O e rRoutine Address Risk Inspection �` Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner / HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP A AA1 Ac In: Other ` n�, p , Z�i� L fh i I/ V Inspector Out: - C 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 C GYL/ ❑ 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 14Z2� T I 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) Aq I 4A 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �O❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to 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 toda , e items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 6=One critical violation and less than critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too,6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 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,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: - 31.Dumpster screened from public view jr Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC ture Print: Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted - Y N 1 Dumpster Screen? Y N 1 - 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* L6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(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.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding 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 1 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* 7-201.11 Separation-Storage* Applicants* -- 3-302.11(A) Food Protection* P g 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003 D Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* ( ) 3-306.14(A)(B)Returned Food and Reservice of Food* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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 g 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 Warewashing-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 Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* ISanitization Temperatures* TIME/TEMPERATURE 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* 3-401.11A(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 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef'i-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)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( ) ( ) Ratites-165°F 15 sec* Sources* 70 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 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 * (Blue Items 23-30) 3-202.15 Package Integrity (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* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 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 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* z Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-20$.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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 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 690.000. oF. r TOWN OF BARN.STABLE HEALTH INSPECTOR'S Establishment Name: Date: � Page:. � Of ` o O CE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mAss MON.-FRI. HYANNIS, MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY �A +e3v a 0 � � � 508-8624644 'EDN1P' FOOD ESTABLISHMENT INSPECTION REPORT Name Dat TY12e of jyjImf inspection Routine Address f Risk ood Se spection c Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ILI In: Other Inspecto Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. r 10 ti s 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) ❑ r4V �C 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 Orr ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals Z A FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) i _ , ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures vVL{2- Gam/ ❑ 5.Receiving/Condition ❑ 17.Reheating 4 ❑ 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 HygienicPractices ❑ 22.Posting of Consumer Advisories Violations Related to 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo ❑ 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 Orion-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 C=2 critical violations and less than9 rion-cr no a back-up,gitical. If critical water,sewage 27.Physical Facility (FG6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must p,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to Snon-critica l violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 Ig lure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* 3-302.11(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.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding 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* 2 590.003(C) - Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 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 3-304.11 Food Contact with Equipment and Utensils* 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* ( ) 3-306.14(A)(B)Returned Food and Reservice of Food* -•REQUIREMENTS FOR . 590.003(E) I Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIQNS(HSP) - 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* 4-501.111 Manual Warewashing-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 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(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 an Eggs d Food Contact 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* Ef c"°e 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)(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-I55°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 Molluscan.Shelifish from NSSP Listed Chemical* 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 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.1.1 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 * (Blue Items 23-30) a 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11 E) Remaining Unsliced Portions of Beef Roasts* ( g illness interventions and risk factors listed above,can be found in the 8 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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained % 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 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. 1 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. yoFTHE Ta� TOWN OF BARNSTABLE OFFICE OF • HARnTAn : BOARD OF HEALTH � MMd A aos,'b3q' \e0 367 MAIN STREET 'FO MAY k' HYANNIS, MASS.02601 May 14, 1992 Felix D'Olimpio Cape Deli Foods, Inc. d/b/a Kerrigans Tavern 1600 Route 28 Bell Tower Mall Centerville, MA. 02632 Dear Mr. D'Olimpio, You are granted a conditional variance from Regulation 14, of the Town of Barnstable Health Regulations, to have outside dining at Kerrigans Tavern, 1600 Route 28, Centerville, MA. , with the following conditions: ( 1) You must meet all of the criteria contained in paragraphs. A through 0 of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside dining privileges. (2) You must install air doors and screen doors on all doors and apetures used in serving food or drink. (See Paragraph E of the criteria for variances. ) (3) The seating capacity outdoors cannot exceed sixteen ( 16) seats. (4 ) You must receive approval of the Town of Barnstable Licensing Authority. The Board reserves the right to terminate your outside dining privileges should any unsanitary conditions be observed. A copy of the criteria for granting variances for outside dining is enclosed. Strict compliance with this criteria is required. Very truly yours, J eph C. Snow, M.D. C airman oard of Health Town of Barnstable �oF roe TOWN OF BARNSTABLE INC OFFICE OF 31SDa9T1HL i BOARD OF HEALTH .� MIUL Oj °°ems 1639. 367 MAIN STREET CEO MA-4 k` HYANNIS,MASS.02601 June 15, 1990 Robert Keston Tugboats Too, Inc. 1600 Route 28 Bell Tower Mall Centerville, Ma 02632 Dear Mr. Keston: You are granted a conditional variance f rom Regulation 14, of the Town of Barnstable Health regulations, to have outside dining at Tugboats Too Restaurant, 1600 Route 28, Centerville, Ma., with the following conditions: (1) You must meet all of the criteria contained in paragraphs A through O, of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside dining privilege. (2) You must install air doors and screen doors on all doors and apertures used in serving food or drink. (See Paragraph $ of the criteria for variances.) (3) The seating capacity outdoors cannot exceed sixteen (16) seats. (4) You must receive approval of the Town of Barnstable Licensing Authority. The Board reserves the right to terminate your outside dining should any unsanitary conditions be observed. A copy of the criteria for granting variances for outside dining is enclosed. Strict compliance with this criteria is required. Very truly yours, Grover C. M. Farrish, M.D. Chairman BOARD OF HEALTH TOWN OF BARNSTABLE GF/bs Enclosure 99 .restaurant Centerville,Ma. 20 stool bar 26. 26. IF- 13. i - - - - - - - 12. 11. 1. 15, 14. 14. 13. 10. 11. 11 9 9 +2� 4. Ell ®2. 1. 2 7"x54"sfs i . 60 perlick bar back rqft. 12. pop coma w1 s/s stuff 2. 18"Hand sink T. register 13. 24"mug,toster 3. 12" trash.barrel S. phone 14. 48"bottle cooler 4. 25"giasswasher 9. Blender station 15. 48"mag jIlmoster 5. 36" s/s glass cabinet 10. 82"x 34"ice seroice stations 16. 8 Faacet beer tap 11. soda station i c 99 Restaurant Centerville Ma. Cook Line 8" New Mood Em isting Mood A � A A A Boa A g a A � � a � 10. 11. 2.8 3. e e e . . . . . . . . . . 6 W V" V W V K ?. 96" $ejNg. Draw writ 2• 30" Gbnveotion over S. 54" Czar broiler 3. 12" Griddle P. 36" 6 Barner range 4. 14"Breading table 10. POasta,protrto S. 36"hers 11. 39' cbAvectaicona oven 6. 14"Meat Lamp 99 Restaurant Centerville Ma. Cook Line Service E � 4. 2. 3. 5. LLjr 5. e ee e ee e o0 ® 6. T. V. I. Microwave 6. 62" Lowboy Eqfrig 2. meat Lamp 7. 60" Steam Table 3. .'aerrvice widow -S. 62" Lowboy Rqftig. 4. Zbaster 9. Warming draw 5. Ninter Service area Socha Coffee fee mach. Registers Sink CO CO Trash E:l 3�ena box 8 ice 07 25" 60" _ 42" 2" 99 Restaurant .dessert Galley Station 1. .W, 3. s 4. 7. - ee e e ee U U V VDU 1. 6ta"s/s Watt shed'' 5. SW' low boy Freezer 2. Microwave w/24"sW 6. 57'Lowboy RejWgerator 3. Hand Wash. s-tatiAm 7. Dipper well 4. Cbanter Warmer S. Paper sapplies 99 Restaurant Dessert Galley Station 1. 2. 3. 4. ve a e ee U U DID I. 60" s/s Wall 5. 54"low boy Freezer 2. Microwave w/24"~ 6. 57' Lowboy Relkigrerator 3. Hayed Wash station T. Flipper well 4. Cbar n er Wanner 8. Paper supplies 99 Restaurant Glass Wash Station 3. a 1. 18"Hand Wasis Station 8. 2S' Giass Was Aw 2. Paper Ibwels 6. 24" S/S Landing Ibble 3. Soap T. 4' SJS Repack Ibbte 4. 12" ash S. 4' SJS Over stye f 99 Restaurant Salad Station 1. 2. 0 0 0 0 3 e e o ' I. W'Re gerntor 2. 60"Lowboy Re"erator 3. 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LEHEL _ SOLLOtt'S DEVELOPMENT g' C0RP0RATI0\,INC. - ssz c.0 Iv ou Havre Is.e.r_.sr,s-w oxev SECOND FLOOR PLAN �6Al, t do I Its�S I Ulo t. 1 1 I I � to fir:t a/co v I IT Ft N; •�1 J�:!' i':E tr.::T f;e_ ( T F� 1 wIT F SL-�° 1 �t•:- 1ur::* F!� I :T ;2 !:IT `♦ I rli�T �c I '�•:IT Ft N 1 ,G 7MJ_. -L I I i ZWlAl I _ I 1 1 � I � �/.G /G�7 •, I ., lam. �R II:�_s--r---=---_-L;._a \✓./ •� '`. \ v FIRST FLOOR PLAT CIJ I e s tNinety ) Nine Restaurant-Pubs Food Quality Assurance Program 1 14inety 14ine Restaurant & Pub FOOD QUALITY ASSURANCE PROGRAM Revised April 2000 Introduction 4 Preface 5 Glossary 6 Chapter One-An introduction to HACCP Defining HACCP 11 The seven HACCP principles 11 Conducting a hazard analysis 11 Identifying critical control points 12 Establishing critical limits 12 Monitoring critical control points 12 Establishing corrective actions when deviations occur 15 Establishing effective record keeping procedures 15 Establishing verification procedures 16 Chapter Two- The Role of Microorganisms in Food What you can't see might hurt you 17 Food Spoilage 18 Foodborne Illnesses 18 Common food poisoning and infections 19 Foodborne fungi, molds and parasites 24 Controlling the growth of microorganisms 26 Aw...or Water Activity 28 Ph levels of foods 28 .-i Microbial destruction 29 Food contamination sources 30 Chapter Three- Health And Personal Hygiene Respiratory and other illnesses 35 . The human body as a contamination source 35 Proper hand washing procedures 39 Employee responsibilities 40 "tell yr2 Appearance 40 x Grooming 41 Uniform Policies for Kitchen Managers and Line Cooks 42 Chapter Four-Thermometers Using thermometers properly 42 Storage, holding and preparation equipment 42 Checking the temperature of hot and cold foods 43 ' Calibrating thermometers 44 Regulations 44 Equipment up-keep and maintenance 44 I 1 Chapter Five- Pest Control Cockroaches 46 Flies 47 Rodents 47 Pesticides 48 Preparing the facilities for pest control services 49 Specific areas 49 After every service 49 Chapter Six- The Regulatory Agencies s Federal agencies 50 State & local agencies .51 Inspections 52 During an inspection 53 Board of health visits- steps to follow 54 After the inspector has left 54 a Chapter Seven- Tracing the flow of food through our operations Food flow chart 56 Top ten leading causes of food borne illnesses 57 Menu development 58 A Identification of Potentially Hazardous Foods 58 Understanding code dates 60 . Deliveries 61 ; Receiving 61 Storage 62 Freezer storage facilities and requirements 63 Walk-in cooler storage facilities and requirement 64 Produce storage requirements 65 7h1 Seafood storage requirements 66 _ Egg and dairy storage requirements 67 qe Cultured product storage requirements 68 Dry goods storage requirements 68 Defrosting foods pulled from the freezer 69 Thawing procedures for all classifications of foods 70 Cryovac products: Raw foods 70 Non- Cryovac products: Raw foods that weep 70 Cryovac foods: Fully cooked or blanched 71 Non- Cryovac foods: Fully cooked foods 71 Alternative Thawing Method 72 Prep area production of potentially hazardous foods 73 Produce prep 74 2 Chapter Seven-Tracing the flow of food through our operations4Cont) Potentially hazardous foods prep 75 Cooling Potentially Hazardous Foods 77 Cooling of Boiled steam kettle cooked foods 77 Heating and holding cooked foods 80 Reconstituted foods heating methods 80 Fresh frozen products heating methods 81 Holding of refrigerated foods for service 82 Cross contamination concerns on the cooking line 83 Food Quality Assurance line checks 86 Expediting requirements 88 Service to the guests 89 Clearing and cleaning the tables and bar tops 91 Cleaning and sanitizing principles and policies 92 Separation of soil from a contact surface 92 The cleaning process 93 Cleaning compounds 93 Cleaning considerations 94 Cleaning of food contact surfaces 94 Manual cleaning and sanitizing 96 Mechanical cleaning and sanitizing 96 Storing cleaning compounds 97 Employee safety 98 Dealing with accidents 98 Sanitizers used at the Ninety- Nine 99 Testing sanitizer strengths 100 Waste management 101 Regulations of solid waste containers 102 Dumpsters and containers 103 Using containers properly 103 Recycling 104 Grease traps 104 Laundry storage 104 Appendix A- Workers Compensation and Liability Claims Appendix B- FQA Signage required in your units State Board of Health Inspection Forms 3 INTRODUCTION The Ninety-Nine Restaurant Pubs is committed to providing its guests with properly prepared, wholesome and safe food. With that goal in mind, this training manual has been developed to provide our employees with the latest information on food sanitation, safe food handling procedures and good personal hygiene practices. Revised April 2000 4 PREFACE The word sanitation is derived from the Latin word sanitas, which means health. When applied to the Ninety Nine Restaurant-Pubs this program provides information on the steps that must be taken to protect the health of guests and employees through the use of good sanitation principles, proper food handling policies and impeccable personal hygiene practices. The success of our Food Quality Assurance and Sanitation Program is based on the cooperative efforts of every employee that is involved in cleaning and sanitizing and in the purchasing, processing, storage, distribution, preparation and serving of food. The program can only be as strong as its weakest link and can be easily compromised by a single employee who has not followed established sanitation and safe food handling procedures. The role of this program is to provide our employees with the information needed to prevent food from becoming contaminated with biological, chemical or physical elements that can cause harm or illness to our customers and employees. 5 Glossary Acid: a substance with a pH of less than 7.0. Foods with a pH range from 4.6-7.0 are called potentially hazardous foods. Alkaline: a substance with a pH of more than 7.0. Most foods are not } alkaline. Aerobic microorganisms: microorganisms that grow only when oxygen is present. Air Gap: a device to prevent water backflow to a potable water supply (for example, a faucet)from any potentially contaminated source, such as water in a sink or a drain pipe. Anaerobic microorganisms: microorganisms that reproduce best in the absence of oxygen; they do not require oxygen to grow. Autolysis: the chemical breakdown of food products cause by substances within the food. Bacteria: the most common food borne microbial contaminant. They are living, single-celled microorganisms that can cause food spoilage and illness. Some form spores, which can survive freezing and very high temperatures. Bacteria that cause disease are pathogenic. Bacteria that produce toxins are called toxigenic. Backflow: a type of cross-connection that can occur in a potable water system. Backflow is the unwanted reverse flow of contaminated water through a cross-connection into a potable water system. It can occur whenever the pressure in the potable water supply drops below the pressure of the contaminated supply. (See air gap). Bactericide: a substance that is lethal to bacteria. Bacteriostat: a substance that inhibits bacterial growth without killing the organism. Binary Fission: an asexual reproductive process whereby one cell splits into two identical independent daughter cells. Code: a collection'of regulations. Contamination: the unintended presence of harmful substances not originally present in the food. (Biological, chemical, physical hazards.) Critical Control Point: the last step where you can intervene to prevent, control, or eliminate the growth of microorganisms in food. 6 Glossary Critical Limit: at a CCP, a maximum or minimum value that must be met (usually time, temperature, water activity, pH, or oxygen) to prevent, eliminate, or reduce a hazard to an acceptable limit. Critical Violation: any step in a process, which, if not properly corrected, may cause harm or illness. Cross-Contamination: the transfer of microorganisms from one food to another through a nonfood surface such as human hands, equipment or utensils. Deep-chill Storage: units that hold food at near-freezing temperatures, between 20-32°F for short periods of time. These units extend the shelf life without damaging the quality of the products (usually poultry, meats and sous-vide products). Disinfectant: a chemical or physical treatment to remove or kill microorganisms on inanimate surfaces. Electrocutor Trap (zapper): a mechanical device that attracts flying insects to a light. Insects flying inside are then killed by electricity. Endotoxins: substances derived from the cell walls of certain microorganisms that have toxic or fever-causing effects when introduced into living beings. Exotoxin: a toxin excreted by a microorganism into a surrounding medium. Foodborne Illness a disease that is carried or transmitted to people by food. They are classified as infections, intoxications, or toxin-mediated infections. Foodborne Illness an incident in which two or more people experience the same Outbreak: illness after eating food from a common source. Foodborne Infection: a foodborne illness that results when live, disease-causing bacteria in ingested food grow in the intestines. Symptoms typically do not appear immediately. Foodborne Intoxication: an illness caused by eating foods containing toxins produced by disease-causing bacteria. A person does not need to ingest live microorganisms to become ill, just the toxins, many of which are not destroyed by cooking. Symptoms of foodborne illness intoxication typically appear within a few hours. 7 Glossary Food Code, The: a science-based reference for retail restaurants and establishments on how to prevent foodborne illness. (Also referred to as the FDA Model Food Code.) HACCP (Hazard Analysis a dynamic system that uses a combination of proper food Critical Control Point): handling procedures, monitoring techniques, and record keeping helping ensure the consistent safety of food. Hazard Analysis: determining where hazards may occur in the flow of food if care is not taken to prevent or control them. Hazards: biological, chemical, or physical agents that may cause illness or injury if not reduced, controlled, or prevented. Hepatitis A: a disease that causes inflammation of the liver and is transmitted to food by poor personal hygiene or contact with contaminated water. Host: the particular animal, plant or organism that harbors another form of life as a parasite. Imminent Health Hazard: a circumstance such as an extended power outage or loss of water supply that may pose an imminent public health hazard. Individually Quick Frozen: a process whereby each piece of food is individually frozen, and separate from other similar items in the same package, as in IQF shrimp or peas. Infection: a condition caused by the invasion of the tissues of a host by living pathogenic microorganisms. Modified Atmosphere a sealed package in which the oxygen has been removed or Packaging (MAP): replaced with other gases. This type of packaging extends the shelf life of the product and reduces or prevents the growth of Aerobic microorganisms. Vacuum packaging and sous vide foods are forms of MAP products (see Sous vide). Material Safety Data information sheets listing the hazards, handling instructions, Sheet: (MSDS) emergency procedures and other relevant data on potentially hazardous chemicals or materials. National Sanitation an independent, non-profit organization that, among Foundation (NSF): other services, evaluates and sets sanitation standards for equipment and materials. 8 Glossary Parasite: an organism that needs to live in or on a host organism to survive. Pasteurization: The process of heating foods under controlled conditions of time and temperature in order to kill pathogenic microorganisms. Pathogenic: capable of producing disease. PH: the term used to indicate the hydrogen ion concentration, which reflects the relative acidity or alkalinity of a solution. Potable: suitable and safe for drinking as in "potable water". Potentially hazardous a food that is natural or synthetic and that require temperature Foods (PHF): control because it is in a form capable of supporting the growth of infectious or toxigenic microorganisms. Examples of PHFs include: a food of animal origin that is raw or heat-treated, a food of plant origin that is heat-treated or consists or raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth. Sanitizing: treatment by heat or chemicals to reduce the number of microorganisms on a surface to safe levels. Scombroid Poisoning: a foodborne illness caused by histamine, a biological toxin. When scombroid fish, such as tuna, mackerel, bluefish, skipjack and bonito, are time-temperature abused, the bacteria associated with them produce the toxin histamine, which causes scombroid intoxication. Shelf Life: the period of time that a food remains safe for human consumption. Single Service Items: food items or utensils packaged or designed for one-time use. Sous Vide: food processed in individual vacuum-packaged pouches, partially or fully cooked, and then chilled. These foods are often heated for service in the establishment. Therefore, manufacturer's instructions for storage and heating must be carefully followed. Spoilage: the breakdown of the edible quality of a food product by microorganisms that typically do not cause foodborne illness. 9 Glossary Sterile: free from all living organisms. Substantive Regulations: required by law. Tableware: reusable eating and drinking utensils. Temperature danger zone: the temperature range between 40OF and 140°F within which most foodborne microorganisms rapidly grow and reproduce. PHFs must not be left in the danger zone for more than four hours total. (Temperature danger zones vary slightly between states and local health departments.) Time/Temperature Abuse: allowing potentially hazardous foods to remain long enough in the temperature danger zone (TDZ) to encourage the growth of spoilage or pathogenic microorganisms. Toxin: a chemical produced by living microorganisms poisonous to humans and animals. Toxin-mediated Infection: a foodborne illness that results when a microorganism from ingested food grows in the intestinal tract and then produces toxins that cause illness. Utensils: any implement used in the storage, preparation, transportation or service of food. Virus: smallest of the microbial contaminants. Viruses are not complete cells and are not considered to be living organisms. They rely on a living host and do not reproduce in food. They contaminate food via poor personal hygiene and contaminated food and water supplies. Ware washing: the cleaning and sanitizing of food contact surfaces of equipment and utensils. Water Activity (aw): the amount of moisture in food available for the growth of microorganisms. Potentially hazardous foods have water- activity values of 0.85 or above. 10 Fresh Success Produce Storage Temperatures ITEM RECOMMENDED TEMPERATURES Butternut squash 33° Broccoli florets 32-35° Red cabbage 32-34° Carrots, layer pack 32° Carrots, processed shred 32° Mushrooms 32-340 Lettuce, iceberg 320 Oranges 32-45° Spinach 32-34° Summer squash 35-40° Zucchini squash 35-400 Celery 32° Strawberries 32-350 Cauliflower 32-400 Lettuce, romaine 32-35° Brussel sprouts 32-350 Corn on the cob 32° Scallions 32° Asparagus 32-36° Snow peas 32-350 Parsley, curly 32° Cucumbers 45-50° Eggplant 45-50° Lemons 55-60° Potatoes 45-50° Red onions 40-50° Spanish onions 40-50° Tomatoes 55-60° Limes 58-60° Pineapple 45-50° Cherry tomatoes 50-55° Green beans 40-45° All products will be removed from original shipping cartons and stored in approved lexan containers. 11 i Chapter One: Defininq HACCP 1 I I I ! FFINtNG HACCP j HAC'-'D is the acronym for Wn7nrri An=IVSie 1 rltical Control Dnin� which is n rnreycnticln_ I I i based food safety system:. HACCP systems are designed to prevent the occurrence o* j 1 potential IvvU safety problems. 1 1 is IS achieved by assessing the inherent risks i i attributable to a product or process and then determining the necessary steps that will j I ' control identified risks. I j I l THE SEVEN HACCP PRING-1P1 ES ! i I I The National advisory Committee on Microbiological Criteria for roods o vanLrvlLr j I has j I developed seven widely accepted HACCP principles that explain this process in great j detail. To prep •e al� effective :-AC:P plat. these principles must be followed. Further. I i - comprehensive review of a HACCP plan must include consideration of these principles. When the seven HACCP principles are applied to a food establishment environment, the I I yslC i• lC .erprCVelaati,ap� Jes " a . Jeg et ltom. tod y a. . . l I iCLIV.C.. I measure yet devised. These HACCP principles are discussed below. I i CONDUCT A HAZARD ANALYSIS. The first step in the development of a HACCP plan ;IS identification of t'uZardS associated with t"'Q product. 1 t o Foo'4 and Dr.,, I Administration (FDA) identifies a hazard as a biological, chemical or physical property that may cause as unacceptable consumer risk. Biological hazards inrllude Miry nnrg1anicmc such as mold. bacteria. Vi.r.l..I,ces; and parasites. Chemical i hazards may be those naturally found in food or added to food during processing. i I Physical hazards are foreign substance's found in food and may include such items I i a.Ci gi 1 a^^�� arm me+o'If r�gmnn+e Thn hazarr+ analysic +rornss +hn flow of food I aSS SIVI Il/�3 Iv 11IV lG it G I II\rI IIJ. 1 11V 11 L 1 V 1 IGI 10 al GVV the 1 i i through the operation until it is seriied or discarded, and determines the point .s Ij l the flow where all serious hazards are apt to occur. Analyze the likelihood that the j I hazard v�,hll nrnl it anri frig cw�igrity If it Yit1AC Q(:rI ft i i r i i i I /'\ I r CRITICAL /\ 1 1 T A (CC 1 /i A L. IDENTIFY THE CRITICAL CONTROL POiN i S i�,CPs) IN THE PRDCFaS i i Q.c a result of +he ha-aryl anollrc�ie o nI lmhnr of ant,lal or potential rick �arill 1 1C1 1�Ills i J l VI ll IV 1 L IV analysis,J, U 11u1I IA/VI VI UV lA 1 V \/1111 1 I IJ \J YY 11 �.IJ%A'JAf1Y I i I I I I I Chapter One: Definina HACGP I I j be found. Some of these risks must be under constant or periodic control to assure i food safety. A CCP is a point; step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable 4 . , c I levels. Food production areas that may be Cap's include receiving, cooking, chilling, reheating, specific sanitation procedures, product formulation control. I ' prevention of cross contamination and eiliplvyee h ygiene. ' i I 4�/. C.Ci TARi-ICnL CDITiCA I I VfTS C D Da ,FVF LTATIVE MEASURES Critical limits can be thought of as boundaries of safety for each CCP and may be j set for preventive measures such as temperature, time, physical dimensions, aw, pH, contact time and available chlorine. Each CCP will have one or more j preventive measures that must be properly controlled to ensure prevention; I elimination, or reduction of hazards to acceptable levels. A critical limit is an I i established point; vvhich must not be eX.ceeded if a hazard is to be controlled at a r- � i � i � i �'- � .�:. `��rarrl"lers tiAi(iiuld be meal ;erlod !units, Lemperature, c�n;7 cc-heat' lrlg I guidelines. l 4. FSTARI ISH CCP MONITORING PROCFD1JRFS. Monitoring is a i planned sequence of observations or measurements to assess whether a CCP is i under control and to nmriuca an accurate record for use in f�,iti irc �rarifiCalinn I procedures. There are three main purposes for monitoring- i I j Via) It tracks t ie systems operation so that a trend toward a loss of control can j be recognized and corrective actions can be taken to bring the process back into control before a deviation occurs; (b) It indicates when loss of control and a deviation have actually occurred, and f corrective action must be taken: and II. provides Vyl ILL uv^Cl7i1lei itQii�ir3 for use i11 Ver iIic_Lion if the '}-IACC�' piQ^i E i It is essential in the HACCP approach to select or devise preventive or control measures and to put them into effect at each selected critical control point. {Once in i l I effect, procedures are used to monitor these measures and ensure that they are being l l i l i j I i %-,i ra�JL one; l vlii iii iu`. iii-EeNCP i.i,t' I I I I j effectively applied- Monitoring can be done in a variety of ways depending on the hazard involved and the tools that are available for monitoring. I I I If cooking is designated as a critical control point, the internal temperature of the { I I conventionally cooked foods should be monitored at the time they are removed from I I ti ie cooking mediumor during 'the post cooking temt+eratLare ris:; tii{Se. if iV:;set? fan<od-s i are served immediately, no further monitoring may be necessary. However, if the foods I are to be held hot, further monitoring of time and temperature is necessary. Hot foods I held in hot holding devices should be monitored for internal and at or near surface I temperatures to insure that the equipment is working properly, occasional stir rin lg of I i foods in hot-holding units is also essential and should be monitored by observatio j I If foods that are capable of promoting microbial arowth are to be cooled; this becomes i a critical control point and must be monitored. There are several �r✓a,✓s of safely cooling I cooked foods that can be slice essfuliy monitorea. Cooked foods that must be reheated I j must be monitored as described for foods during and after cooking. Monitoring fooias I I at this stage is more critical that monitoring foods after i I j cooking because, if the food products have been improperly stored, large numbers of j microorganisms must be killed during the re-heating process. i Foods that are handled after cooking can be monitored in a variety of ways. Some j examples of this type of monitoring may include seeing whether cross-contamination: I occurs from workers hands to the foods, from raw foods to equipment, or from wiping I , cloths used when cleaning spills. observations can also be made to determine if I cooked foods are touched, or whether improperly cleaned and sanitized equipment is used to handle or hold the food product. i i j j j { I I i I i I I , j I i Chanter One: Defini;!o HACCP ! r-S T A :' USH THE CORRECTIVE ACTION TO BE TAKEN ! Because of variations in CCPs for different foods specific corrective actions must i I `tie developed for each CCP. The actions must demonstrate that the CCP has been brought under control. Some corrective actions at the Ninety Nine are meal period I I I i expirations, temperatures. and food quality standards. Corrective action procedures must be docume It'd ! i i VVI rG��.+tive actions are U211ned as procedures to be ItAlVY�eU IeVI 4en a JG11%j Uor 1 %IiI aLQ! i deficiency is assessed or when a deviation or failure to meet a critical limit occurs. When critical limits are exceeded at a CCP, corrective actions must be taken to j I ! eliminate the hazard created by the deviation. These actions must also assure proper j the p� involved h function performed. p it of Ick r f r!} i I disposition �T c�ie product �nvoo v..d or the Is�nc�Eon As r..v Evud; state. i corrective action procedures must be documented. ! t-rl-`i, 9 !V` RECORD KFFPIING3 ST:� 1 FIVIII5. � i The requirement to record events at critical control points on a regular basis ensures that preventative monitoring is occurring in a systematic way. Proper jrecords are the cornerstones of the Ninety Nine Restaurants Food Safety Plan. The record keeping system used at the Ninety Nine Restaurants includes a centralized j ! I files containing, applicable Inne, charts, a��Olitg and Other mnr�ItOrinO inform atiOn Thic " � centralized file will contain past and current records for up to a three-month period I � j of time. Developing a strict record keeping system that demonstrates control over ! critical control points will: i I i *Advise management and regulatory agencies of the performance of a food ! I establishment's plan on a day-to-day basis. i I ! I ! I i *Provide evidence of a proper and safe operation. j I i I i I j � r I I i I j i 1 ; I Chapter One-, Defininq HACCP I *Serve as a mechanism for Indicating potentially serious problems and assisting the j responsible individuals in determining proper corrective actions. I I ®Provide early detection of areas of ccncern. j I i i i I ®rDevelop trends in areas 'that migh it require more super isio 1 � i I fi I I I 7. ESTABLISH PROCEDURES S TO VERIFY THAT THE HAC' y SYSTEM IS i WORKING PROPFRI Y i i After the i AUCCiP system is developed, a periodic review is necessary to verily !r,_lnfirm) that it works, that the CCPs and critical limits are correct, and that workers j are following procedures. To check how well our controls and procedures are 'v✓owing �1V �j thhe 1110 : ' ! / tntis :m,e with each control in piace. Eittie I 1 •e retrace lily IIVVV of ISio4+!.�1 `}IIJ ll!!:4 tlV141 41 VI 1 111 pi ace- I I review records (line checks and FOA Impiementation Evaluations) of time/temperature errors and corrective actions taken in order to evaluate our i I i program. These records are critical to ensure that the Ninety- Nine Food Safety i Plan is being correctly followed. I i I i I I I i i I I I j I I I I I I I I I I I I I I I I 16 I i i I Chapter Two; The Role of Microorganisms in Food i I The principal purpose of this program is to make Ninety Nine Restaurant- Pubs employees aware of the steps that must be taken to eliminate or minimize the contamination of food from biological Hazards. I I WHAT YO I CAN'T SEE MAY HURT YO e I Microbiology is the science of microscopic forms of life. Since the control of microorganisms is an integral part 0f our food quality assurance and sanitation program, a basic kraAlledge of I , the microorganisms that cause food to Spoil and penpla to gat ill is Important to employees of the Ninety Nine Restaurant-Pubs operations. I The word microorganism is of Greek origin and means small and living beings. !) Microorganisms (also called microbes) are found on all non-sterilized matter that can be decomposed. Microorganisms most common to food are Bacteria and Fungi (Molds and Yeasts). Bacteria produce pigments that cause food discoloration and others cause by sl;—p evrv - ion. npvr u i+:: :r ::::a :: vomc ca vve o:F v i:n_h r:rvru a wa..tcra r:rUUUUu a : n::: � c toxins that cause foodborne illness. Molds are multi-cellular microorganisms that are I characterized by their fuzzy, cotton-like appearance and by their display of different colors. Yeasts are usually unicellular and are generally moist or slimy in appearance and a creamy wi iite. Individual microorganisms cannot be seen writh the raked eye and can only be observed through a microscope_ There are numerous species and sub species of microorganisms each having distinctive shapes and characteristics. I In many respects microorganisms metabolize much like humans; they take nourishment, discharge waste and reproduce. Most microorganisms multiply by binary fission, that is, they simply split in half. Each half has the same genetic material found in the parent cell. Under I ideal conditions, microorganisms can double their numbers about every twenty minutes. Because they are living organisms, microorganisms require food wvater and favorable I temperatures for growth and energy. Their nutrient sources must have certain characteristics to support the growth of microorganisms. in addition to the availability of sufficient moisture (expressed as Aw), microorganisms need oxygen (except for anaerobic microbes), a 17 I ; I Chapter Two; The Role of Microorganisms in Food I j i I I j suitable pH level and an optimum oxidation-reduction potential_ Any changes in these i i requirements, above or below certain levels, will restrict the growth of microorganisi s or i eliminate them altQgethor. MirrQQrganlemS cannot get around by themselves. The are i u carried by water, air, and by animals and humans. Fn n SP II AGE I When it comes to evaluating specific items of food, it is often difficult to tell the difference j between spoilage and contamination. Spo.ia^Q is damage to the edible quality of food, v.hich i is observed by appearance, odor, or texture changes. Contamination, is the unintended presence of harmful substances in food or v:<ater, which may not be visible or detected through i a� 'a the sale aide, a I r-c a� :i S i.3 SiC on !^Jlien in 7•/ 11 ith w it nu I i j Generally speaking, spoilage is caused by the decomposition of Toed by the i actions of bacteria, moids, and yeasts and by enzymes in food that alter its nhnmical r•nmpncifion. Mir•rnbial Spoilage 1 ici.lally r�cc�l llfc iri nhycical rrhnnrim in i +ae eve ee vvi v..ria v e ewe v ve v env e e..0 ev a are ..re wee ale et.Qe e v e. color, body, thickening, odor or flavor of the affected food. I rood spoilage need not be associated with food-borne illness_ There are certain indications j of spoilage, which makes flood unpalatable but not hazardous to health. These are the rancid i odor and off flavor of Dais caused by oxidation l��e slime o�;; the�e su?face of meat and 1 le I I fermentation of fruit Juices due to yeast grmk4h_ Oxidation iC A rhZmical proress in ;ithirh I i oxygen combines with food constituents is and results in the production of undesirable flavor and I j color. Most microorganisms are not harmful to humans. T he activities of some ; microorganisms are actually beneficial and necessary for the production of certain food products. Cheese and oAne are examples of food products resulting from microbial i i i i fermentation. I , i i E00E oOR NF ILLNESSES- Of health concern is the number of microorganisms that are capable of causing foodbome I I illnesses. Food-borne illness is generally associated with gastrointestinal distress such as I I diarrhea, vomiting and cramps, sometimes followed by disease in other parts of the body. The I i I � i I i Chapter Two; The Role of Microorganisms in Food i I severity of a food-borne illness is often determined by the affected individual's age or general physical condition. The very young with undeveloped immune systems, the elderly and the I physically impaired are more susceptible to the damaging effects of foodborne illnesses. Foodborne illness is considered an illness caused by the ingestion of food` containing microbial toxins or chemicals. i ® Foodborne illness caused by toxins produced by microorganisms is called i foodborne intoxication. I I � Foodborne infections differ since they are caused by the ingestion of living i microorganisms that can gro��� and produce harmful changes in human I tissue. I Toxin-mediated infections are illnesses caused by a combination of i foodborne intoxification and foodborne infection. � � I j Foodborne illness caused by chemicals that have accidentally gotten into food is cC 11ed 41 emica1 povil .VI III1g. I I COMMON EOOD POISONING Nn I FF .T nly.1; Staphylococcal intoxication Bacteria involved: Staphylococcus aureus Time before symptoms occur: 1-6 hours Average duration of illness: 1-1 days Symptoms: Severity of symptoms will depend on the amount of j enterotoxin ingested. Symptoms include abdominal I cramps, chills, bluish skin coloration, diarrhea, headache, nausea and vomiting. Foods commonly implicated: Reheated foods; ham and other meats; poultry; egg ; products and other protein foods; potato saiads; custards; cream-filled pastries; salad dressings Prevention: Avoid the handling of food by employees with infected cuts or boils; maintaining good personal hygiene practices: ~roper covering and refrigeration of all foods, j rapidly cool prepared foods. I jNote: Staphylococcus aureus is a facultative, non-spore forming bacterium. The organism is j j easily destroyed at normal cooking temperatures but the enterotoxin can survive extremely I high temperatures—higher than normal cooking temperatures. I i i I i i i ! Chapter Two: The Role of Microorganisms in Food i i I ! Clostridium perfringens Toxin-Mediated Infection j j Bacteria involved: Clostridium perfringens Time before symptoms occur: 8-24 hours Average duration of illness: 24 hours Cym _ _�ntrJrns; Abdominal Hain, diarrhea Vomiting nausea. ! Foods commonly implicated: Meats (roaster breasts, Prime Rib, chicken tenderloins; I stews, gravy' that have been cooked, allowed to cool slowly, and held for along period of time before serving. i Prevention: Rapidly cool cooked and reheated processed foods. I Note- Clostridium perfringens is an anaerobic, spore-forming bacterium that produces a variety of toxins as vvell as gas during its growth. Large numbers of the active bacteria must be ingested for food poisoning to occur. I Botulism Intoxication I I ! i Bac tend iitivolved: Clostridium botulinium I 1 Time before symptoms occur: 12-48 hours Average duration of illness: Variable from several days to a year. ! Symptoms: Impaired swanowin.o respiration; dizziness: double I vision. Foods commonly ;Implica ed: Canned 'low acid foods (including Luna fish and lobster), j vacuum packaged (cryovac) foods and minced garlic j packed in oil (Great Garlic). Prevention: Avoid time temperature abuse of vacuum packaged I foods; do not use food from swollen cans. I Note: Clostridium botulinium is an anaerobic spore-for►ninq nas-forminn hnMarium that I i affects the nervous system of the victim. Death, when� it does occur, is usually from respiratory failure. j Bacillus Cereus Intoxication i Bacteria involved: Bacillus cereus Time before symptoms occur- Qiarrheic type 8-12 hours Emetic (vomiting) type 1-5 hours Average duration of illness: uiarrheic type 12 hours j Emetic type 6-24 hours Symptoms.- Abdominal cramps, diarrhea, nausea and j vomiting. Foods commonly implicated: Cooked rice, warmed over mashed potatoes, sauces and vegetable wishes I Prevention: Avoid time/temperature abuse of starchy foods; cool cooked foods quickly; maintain hot foods at 150OF and refrigerated below 40°F, reheat leftovers to 1650F or j higher. j Note: Bacillus cereus is a facultative, spore-forming obligate bacterium. The emetic form is more Severe than the diarrheic type. f `v ! I Chapter Two; The Role of Microorganisms in Food i , i j E. coii 0157: H7 Enterohemorrhagic (EHEQ Toxin-Mediated Infection Bacteria Involved: Esc her ichia coli Time before symptoms occur: 12-72 hours Average duration of illness: 1-3 days i Symptoms: Abdominal pains; nausea, vomiting, bloody diarrhea, � diarrhea and fever. Foods commonly implicated: Raw or undercooked beef - particularly ground beef. Apples and unpasteurized cider i Prevention: Ground beef must be thoroughly cooked to be absolutely safe. (*The FDA and most regulatory agencies ron rv+rv�onr� internal cool in er r of i aa�::�:us :�_o,:,::,�:,u an ,,:«,:,a, C00 cooking LempG,atu,e �, 155'i= for 15 seconds.) Rare beef can be cooked to the � jcustomer's specifications because when steaks or j roasts are cooked, surface bacteria is lolled and contamination is minimized. Cross-contamination must j be avoided and food handlers (Whist practice good i per 3oi lal hygiene. I j dote: *New regulations will require food establishments to disclose to patrons if there is j are any raw or undercooked foods on the menu. Once advised; patrons will be allowed to determine how they want ground beef cooked. (They do not recommend serving undercooked ground beef or other products to member of high-risk populations.; SaLmonellosis Infection j Bacteria involved: Saimonella (any one of a numerous species) j Time before symptoms occur: 6-24 hours i j Average duration of illness: 2-3 days I Symr)toms- Nausea, vomitinn and diarrhea Foods commonly implicated: insufficiently cooked or warmed over meat and poultry; i j particularly when left in the danger zone for long periods j oI lime. I i � ' I Pre,;ention: Good personal hygiene practices by food handlers, l avoid cross contamination', avoid time/temperature j abuse of foods. I Dote: Salmonella are facultative, non-spore forming bacteria. Large numbers of active bacteria must be ingested for an infection to occur. j i l i i I i Chapter Two; The Role of Microorganisms in Food I Canapyiobacteriosis infection i Bacteria involved: Campylobacter enteritis Time before symptoms occur: 3-5 days Average duration of illness: 2-7 days ; Symptoms: Mild cases - no visible signs of illness; severe cases - i muscle ;pain, dizziness, headache, vomiting and abdominal pain. i Foods commonly implicated: Raw vegetables, poultry, beef, and lamb, unpasteurized milk and dairy products. Prevention: Foods must be thoroughly cooked; cross contamination j rv�I n4 ^;,4 rl• r.r ri personal ni hygiene r.rnn �� : ust be cr'ivLAM U; gvod per sonal hygiene practices by rood handlers. I I Listeriosis infection j Bacteria involved: Listeria monocytogenes Time before cv_ mrtoms occur: 1-21 days I Average duration, of illness: Indefinite j j j Symptoms: May occur as a mild illness with influenza like sympt.- j and fever may lead io menin.4 k. 'I I� j i men ingouncephalitis. j Foods commoniv implicated: Un-pasteurized milk and cheese products, ice cream; frozen yogurt, raw vegetables, meats, poultry; seafood; I prepared and chilled ready-to-ea= foods ti.e. soft III UCIi foods, `ate . j Prevention.: Use only pasteurized milk and dairy products; avoid cross j contamination; cook foods to recommended temperatures; j I and keep facilities clean and dry. i I Notes:Listeria monoc,/tocenes will corltinue to qr0;^.r at refrigerated temperatures and will survive freezing temperatures. This IIS organism is destroyed ai a temper at;ure of For j higher. i I � i I i j i i i j I I I i j i jChapter Two; T he Role of Microorganisms in Food i i Yersiniosis infection Bacteria involved: Yersinia enterocoiitica I Time before symptoms occur: 2-7 days ' Average d;°ration of illness: 2-3 days (rfiarnc�a a�'dG`minal pain 1_2 ��rGek�? � -y r., �, .. .. p r Symptoms: Abdominal pain, diarrhea, dehydration, nausea; l vomiting, jaundice Foods cGmmon! f implicated: Raw or rare red meats and poultry, dairy products (milk. j cream, cheese curd), seafood's and fresh vegetables. Prevention: 'roper sanitation during handling, processing. storage I and preparation of implicated foods. i Motes:Yeiscl;fia enterocoiitica will continue to grow at refrigerated temperatures but siovver than at room temperature. This microorganism can be destroyed at i 4uo F. ShigeHosis Toxin-Mediated Infection i Bacteria involved: Shigella Time before symptoms occur: i-7 days Average duration of ilin less: tiariable depending on treatment S,vnin+-& Fever, chills, dehydration; weariness. Foods commonly implicated: Salads such as tuna and seafood. I Prevention, k?oOd pest control particularly flies, stress -good personal, hygiene practices by food handlers, avoid ! l.Gl lldl I Ili IQIiGI; 1;V;I I fecal 1 f laltCl. I Vibrio Infections Bacteria involved: ibrio parahaemolyticus and vuinificus Time before symptoms occur: 4-96 hours j Averarra rrii iiratiGn of illncgg: \/aricg ' Symptoms: Abdominal cramps, nausea, watery diarrhea, dehydration. Foods commonly implicated: Raw seafood's - particularly shellfish. j Prevention: Cook foods at high enough temperatures to kill vibrio s present, protect against contamination after cooking and i avoid time/temperature abuse. l I I ' I I I I I � I I i I I I ' I i i Chapter Two.- The Role of Microorwanisms Food Hepatitis A Virus Agent in:<elved: i-iepatitis A virus orIepatnvir�=L. Time before symptoms occur- 10-50 days Average duration of illness: 1-2 weeks; severe cases may last several months. i i Symptoms- Mild or no illness; then sudden; onset of fever, general i i discomf0rt, fatiaue, headache; nausea, loss of ppetite, vomiting, abdominal pain, and jaundice after several days Foods commonly implicated- Water, ice; raw shellfish; salads; cold cuts and sandwiches, fruits and fruit juices; and foods that will not I cnune:i V U fu:rtner he2t i re at:m:: 1:i:. i Prevention 3: Obtain shellfish from approved sources; prevent cross- contamination from hands; ensure food handlers i practice good personal hygiene; clean and sanitize food i contact surfaces; use sanitary water sources. i ! i iNorwalk Virus i Agent involved- Norwaik and Norwalk---like viral age;IL j ime before sympto:°iis occur: 1 days (usually 10-5i7 hours) I Average duration of illness: 1-3 days j Symptoms: Nausea, vomiting, diarrhea_, abdominal cramps, I headache and mild fever. j Foods commonly implicated: Water; raw shellfish, fresh fr;i'stS and salads- rave' vegetables, water contaminated with human feces. j Prevention- Obtain shellfish from approved sources; prevent cross- j contamination from hands, ensure food handlers practice good personal hygiene- clean and sanitize food contact surfaces- use sanitary water sources i I ' @ra Tide" The illness associated with the red tide is caused by the ingestion of toxins produced by dinoflaaallates (microscopic algae) that flourish when water conditions are favorable. ! i Molluscan shellfish feeding on toxic dinoflagwil t.eS ingests the toxin. Humans are affected , :Then they consume the contaminated shellfish. The toxin can cause paralysis and death to l h ail is is. When 1 the "red tide" is resent, shellfish [is vesti(i l j p g areas are closed until the problem has passed and the affected shellfish has purged itself of the toxin. All shellfish used ! by the Ninety Nine Restaurant-Pubs is harvested from approved and monitored sources, l I I � ! I i ' I Chapter Two- The Role of hAie--mri sanisms n Food Gha�.. . l.o; o. . i. V I i i I i I ! j Seafood a oxiins I ' T�No illnesses that,, are linked to seafood are aq atora (from ci u to in,; anal scombroid- intoxication ; (from histamine poisoning). j ! ,, a l Ciguatoxinl collects ii 1 predatory, marine reef fish such as red snapper, grouper: a!i 1berjack that j have eaten smaller reef fish that have eaten toxic algae. Ciguatera causes vomiting, severe I � itching; nausea, dizziness; hot and coil fiashes, temporary blindness, and sometimes j hallucinations. recovery often takes weeks or months. Cooking cant destroy this toxin, so it is very important to pUrcriase this type of fist 11 from approved suppliers of 1!y_ i Scombroid poisoning, 'also referred to as histamine poisoning) is one of the more common jforms of illness caused by fish toxin in the US today. it occurs when scombroid species of fish i such as tuna, mackerel, bluefish, swordfish and skipjack are time-temperature abused. Under these conditions, the bacteria associated with the fish produce the toxin, histamine. This j odorless, tasteless chemical causes scombroid intoxication when it is consumed. Symptoms of j I the illness inclucde flushing, sweating, and a burning peppery taste in the mouth, dizziness, I nausea; and headache. Sometimes a facia! rash, hives; edema, diarrhea; and abdominal pain will follow. Cooking or freezing does not destroy this histamine toxin. Since time-temperature i j abuse during the harvesting process may cause fish to become unsafe, it is important to I purchase fish from reputable suppliers that practice good time-temperature controls. It is also ! 1. ll V_exmely important that these species of fish be received and maintained at temperatures I tre below 40°F. Frozen product must be thawed under refrigeration or the approved alternate l method and immediately refrigerated. j I , I i i I I I t ; I I 1 I ' I i I I I � i Chapter Two; The Role of Microorganisms in Food 1 i I MOLDS i Molds are highly adaptable and can grow in almost any environment. Mostly, they cause I spoilage in many foods. However. some nnolds can also produce myvoto ins (e.g. aflatoxin) in I i i i foods. These toxin-prodUCing strains grow on cereal grains Peanuts and various tree nuts. f The toxin cannot be destroyed by normal cooking methods.Methods. Therefore, to avoid illnesses 1 j caused by mold old toxins, foods with molds that are not a natural part of the product should always be thrown away. i i PARASITES..... A Anisakis is a roundworm that lives primarily in the vital organs or lnfish. 'in humans, it causes the disease anisakiasis. Symptoms inciude abdominai pain and vomiting if the worms attach themselves in the stomach and coughing if they attach to the throat. When they attach in the intestines, the symptoms are similar to appendicitis - sharp abdominal pain and fever. mods j most commonly associated with anisakiasis are raw fish items, including herring, sushi and j sashimi, ceviche, salmon and light-cooked filets. These worms can survive in high acid products (such as marinades) but are easily killed`0th proper^.:,okin^ !1 TAG �t 1 I Tsichino§i§, another foodborne infection, is caused by the parasite Trichinella spiralis. A j person who eats undercooked pork or wild game meat that is infested with the larvae of t'ris parasite will become a host, then become ill when the larvae develops. The incidence of trichinosis is declining because people have been better informed about destroying the parasite by cooking pork products to an internal temperatures of 155G F or higher. It is also important to avoid crass-contamination by following proper cleaning and sanitizing procedures l after working With raw I3::::.. I i i j CONTROLLING IN THE GROWTH OF MICROORGANISMS... ROORGANISMS_... The principal purpose of our food quality assurance and sanitation program is to inform our i employees about steps that must be taken to minimize the contamination of food by spoilage i j ar':d pathogenic microorganisms, and to handle and maintain i� 'those foods under conditioi Is � I that will retard or stop microbial growth. j I I LJ I i i � I ! Chapter Two- The Role of Microorganisms in Food I l ; Pvlicroorganisms grow over a wide range of temperatures. Knowing the temperature growth i j ranges for organisms such as those capable of causing spoilage and disease is important to selecting the proper temperature for the storage and cooking of different foods. f't i f j I temperatures above 140OF most microorganisms will die: below 40°F bacterial growth is inhibited. Methods of inhibiting the growth of microorganisms -are* • Ref 1 iger atiol l� at temperatures beioVti AU-F. I ® Chemicals, such as salt or nitrates 'that increase osmotic pressure. I I e Dehydration, which reduces the amount of available water. I (Rehydration of any kind, even condensation in an open can, can add sufficient moisture to a dehydrated product to allow dormant microbes to begin their growth I • Fermentation, which reduces the pig levels below 4.6. (Most microorganisms will not grow at a pH level below 4.6). i i I eModified atmosphere packaging where spoilage by aerobic microorganisms can be I rrc cr oed by placing lanlrg food in ®r;n; 'fygenr free atmosphere. Removing the product from an oxygen free environment allows the microorganisms to again flourish. i t i I I i PHI Levels Bn roods. i i We have determined that the growth of microorganisms is retarded at temperatures below I 4&,F In addition _ although some microorganisms are 'trilled at free.er tempnra+Uroc rr}any �� t �I t addition, although t some i i t t i V I t t l l Ili killed 1 VVLVI t.Vt t VI l VJ, 11 any survive. The colder food is kept the longer it will keep because spoilage organisms cannot i multiply rapidly in a cold environment. Therefore; food that is stored for short periods should it t � � - 1 - t �_._ i be refrigerated at temperature-s beraw 1tOcF, but above freezing, and food that is stored! or ! longer periods should be frozen. I i i ! I Microbial growth can also be retarded by using chemicals that increase osmotic pressure with I a reduced A,r, below the level that permits the growth of most bacteria. These chemicals; t{nown as barterioctatc include salt, sugar and nitrates Qalt and sugar bind water, thereby i I i lowering the available water to nourish microorganisms. Sodium nitrite, for eXample, is I I f � 1 I I i I I 1 Chapter Two; The Role of Microorganisms in Food i j added to most cured meats to inhibit bacterial growth and enhance color by inhibiting j oxidation. It is also said that it prevents the growth of spores of Clostridium botulinium, Disease-cauSing bacteria. i i i Aw.•. .or Water Activity j I i i j Microbial growth can also be retarded by dehydration. Microorganisms grow best in moist j foods. The amount of moisture in a food IS Called its 4v4ater activity Water activity IS i measured on a scale from 0-1.0. Most microorganisms that cause foodborne illness growl best In foods with water activities between .65 and .97. Potentially hazardous foods have an raw. I i g-e-dLvi'-- than .�'r- - ail ough Tile minimum value necessary for grow( `varies with the � j microorganism. The approximate A. value of fresh meat; poultry or fish is .96 - .99; fresh fruits and vegetables .97 - 99; most cheeses .95 - .99, dried whole milk .20, sugar High relative humidity can cause condensation to form on dehydrated food, which is j conducive to renewed microbial growth. This :Trust be cog isidere� vJhen -hoosinq an area for storing GENdehydrate-4.OMOI 10n0 i i i Microorganisms t icaily do not row in foods that are highly acidic with a low,oH value). j 9 yp g j PH is a logarithmic measurement of acidity and alkalinity. The pH scale ranges from 0-14. Al £n �•a+ tsn. :_ considered r nir7.^ f with 1-Q dui 7 n 4 i i ood oith a pH between L 7 is consider ed acidic. A rood wits i a p� 1 beiv,,,Cen 7 .0 a::d :4 is considered alkaline. A pH of 7.0 is considered neutral. The optimal growth level for most � I i microorganisms is in food products with a pH between 4.6 and 7.5. Each microorganism I i j has a minimum; maximum and optimum level at which it will grove. The lowest pi value Gt which a pathogenic microorganism will reproduce is 4.0, however, pathogens reproduce l slowly at a pH below 4.6. The pH level of foods can be lowered by fermentation or by the j direct addition of certain acids (preservatives). i i i j I I i i i Chapter Two; The Role of Microorganisms ir. Food i i i PC approx+lelat8 f:sH values of some foods found at Ninety mine Restaurant-Pubs are: i i Beets 4.0 - 5.0 Bread .5.3 -5.7 Broccoli 6.5 Cabbage 5.2 -6.3 j Carrots 4.✓ -6.3 Celery 5.7 -6.0 j C,neese-cnedaar 4.% 01 r Lemon Juice 2.2 -2.4 Lettuce 6.0 -6.4 Milk 6.3 -6.8 Potatoes 5.3 -6.3 j i Onions 5.3 -5.8 Tomatoes 3.7 -4.9 Vinegar 2.4-�.4 Wines _.8 -3.8 11Anntq fie. �` _ 7 (1 (`�n��d �hrirv�r+ 7 4 7 I In addition to water, oxygen (aerobic microorganisms only), and pH, microorganisms have other growth .requirements. They need outside sources of j nutrients (in the form of carbohydrates, proteins or fats) to support their growth. T hey: grow best in foods with nd sources of protein, Such as meat, poultry, dairy products, seafood, pork, tofu, etc. i I MICROBIAL ROBIAL DESTRUCTION.... Microorganisms are considered dead when they can no longer multiply. Methods used to j control the growth of microorganisms (such as refrigeration) do not ordinarily kill them; they only retard ♦loin growth, Therefore, it is important to know that vfien FIGGd is remGJed Idr G an j 1 1.'►.:.^^ilil II„I,�.Ix ts) oratmosph atmosphere such as refrigeration, an oxv en-free environment (MAP prnd_e a- a dried product, microbial growth is immediately resumed. Heat is the most widely used I j j method to kill spoilage and pathogenic microorganisms. The principal reason for coor;i,lg i potentially hazardous food is to kill pathogenic microorganisms that may be present. Heat, when applied to surfaces at sustained temperature levels, is also an effective sanitizing I medium. A i i Man- of the chemicals that can destroy microorganisms are not appropriate for foods because i of their toxic effects on humans. Those chemicals are usually used as sanitizing agents. When properly applied to food contact surfaces at recommended concentrations, these j sanitizers will not contaminate foods placed on these sanitized surfaces. i j Radiation effectively kills microorganisms in food, but its present use is limited because of I i I l I Chapter Two,- The Role of Microorganisms in Food i j public concern over its safety. he FDA has approved the use of radiation as a means of i i contr i3iling Salmonella in poultry. Its use, however, Wil be limited based on consumer acceptance of irradiated po--lltr;/ rather than, ,s = safety concern I , FOOD si j1 P-3s7 E"! CONTAMINATION 7 1U1\l I I I j Food contamination occurs when an affected carrier transmits harmful microorganisms to - I j fooa. Contamination sources include the rood itself, people who handle food, equipment and utensils that contact food, insects, rodents and en lwir;on;mental factors such as air and water. j I Food can also be contaminated by toxic chemicals -such as pesticides and pollutants that may I be present in;� the air and by water that comes in contact with the food. I I i i Extremely large numbers of microorganisms are present in the intestinal tracts of animals, I i I poultry and seafood. As producrtion rates increase at meat, poultry and seafood processing j plants, safe food handling procedures are often compromised. Muscle meats are relatively I free of micrccrgarisms when an animal is alive and healthy. Meats often become nn 4 , mle%l �, I nn p1�j,,nhiQr vbe n nin al'o p nm nh nr hlnrl rJor in "�nnirlon�alty i+,h nnon l"VnlamI cat A 4U,is,�A J,QU�,,.G: VV,,Gn a,, a,,,,,,CA,J JtV,,,aV,, V, ►:lCd�.!\AG, ,J ClLVIIIG1,IQ:I V V`-'S V,O.eS-.r: i i and the contents spill onto the carcass. Other contamination can occur when the carcass i j comes in contact with the hide, hair and feet of an animal or with dirt that may be present. As meats are further processed into smaller cuts, larger surfaces are exposed to contamination: l from unclean hands and equipment. Ground meat is particularly susceptible to contamination I ; since it requires more handling during processina and is often comprised of meat from several animals. j , I I l Poultry are vulnerable to contamination by Salmonella during processing. Knives used for I � jI ev i.-s ce- d,o;, and de-f;-e-at2h. i g enq ip eit can transmit aritrfu;; microorganisms from bird ♦w. bird. IiI Unclean wash water is another cross-contamination source. It is widelv accepted that i much of the poultry available for sale is contaminated with Salmonella. I , i l Seafood is very susceptible to contamination because it is handled extensively duri ng i I han%estinc, processing distribution and marketing. Some species of shellfish are capable of � Vu I i I I i I i Chapter Two; The Role of Microorganisms in Food � i I absorbing and storing harmful toxins in their digestive systems without becoming ill themselves. The cause is often referred to as the "red tide". I ' Most dairy products are processed from pasteurized milk. Pasteurization will kill most pathnnen.-, transmitted to milk during milking and handling. However, follovOng the pasteurization process, dairy products are still vulnerable to cross-contamination by other jingredients that have not been pasteurized. i I Many harmful or potentially harmful microorganisms are carried in spices that are used to I flavor a wide variety of food products and are often overlooked as a food contamination source. Fruits and vegetables can become contaminated from microorganisms in the soil and air and from +:rater used for 1rr 1gat,Gn and UrGceasi^g, Microorganisms on fruits and vegetables may remain inactive on the surface until protective skins are broken during harvesting or processing. i j Refrigeration is a principal means of controlling the effects of contamination on potentially h a'LardGu fGGuS thrGUgl IGllt ti le fGGd dPStr but�Gl I System. T;me/temperature abuse of potentially hazardous foods at any point in the distribution system W11 seriously affect the quality and safety of the food coming into the Ninety- Nine Restaurant-Pubs. Employees ®f the Ninety-Nine Restaurant must not assume that all i faod's in the system are free of contaminants. PFOPI E AS A CONTAMINATION SOtJRCF_ Of all the means of exposing microorganisms to food, people are the largest contamination source. Contamination often occurs when ill employees handle food (respiratory illness, gastrointestinal illness (leading to diarrhea), or infected cuts or boils). Contamination often -Occurs when employees do not properly wash their hands after using the bathroom, smoking, handling money or touching other contaminated materials. Precautions against contamination by employees will be covered in the health and personal hygiene segment of this program. 31 i j Chapter Two; The Role of Microorganisms in Food I ' EQUIPEdENT AS A CON T AMINABON SQ RQE--- i Food contamination occurs vv'he�i equipment and utensils used in� ;Oar preparation have not been properly cleaned and Sanitize( . Knives and cutting boards are, typical cross ! i j contamination vehicles. An example of cross contamination is when a knife and cutting board j used to cut contaminated poultry is used again to cut vegetables without being proper ly i washed and sanitized. Microorganisms present in the poultry are transferred to the knife and ! cutting board and in turn transferred to the vegetables. NSF Approved equipment and utensils used in food preparation are designed to be free of cracks and crevices and made j from nc,^ absorbent material that do not support the growth of microorganisms. They can, hnanrpa n} ie carriers �j rl ncfQr }inner+ ae Qn fh ar nn� nrnn rlar m j of n4r!1 !!R i,,,--✓er, act as disease car!iers an,' \ra sf, sta lit Vi s MYI,eI, U!e1 are !!Vl N!Vne�!Y !! ai!!laid!�.rd I cleaned, and/or sanitized. ! INSECTS ARID RODENTS AS A GONTAMINAMN SOURCE... l insects and rodents contaminate ood through their discharge of ydaste and as carriers of l microorganisms from Contaminated areas via their feet mouth and other body Darts that j contact filth. Flies, for example, have no mouthparts. Flies regurgitate stomach acids to ii;uefy t„eir food. Flies are born in filth and carry this filth to foods as they make their rounds. ! AIR ARID WATER AS A CONTAMINATION SQ iRGF j Microorganisms are often carried to food through unfiltered air associated with. unclean I heating and ventilating systems. The greatest challenge to water safety, however, comes from I cross-connections - physical links through which contaminants from drains; sewers, or j i ! i wastewater can enter a potable water supply. A faucet located below the rim of the sink, or a { I hose in a mop bucket, are examples of a cross-connectizns. I i The only sure way to prevent this type of cross-connection from happening is to provide an ak . An air gap is a space that is used to separate a water supply outlet from any potentially rnOt�rr�naterl sO:lrro TF�c sir space �,ic}iyeCsn the f�i!rot and Oho flnnrl rim of Oho cin is �n l a,a.r ! aa! i ! ed !vv, The e air v et v !! a!! IHluce, !,d a! AZ na•vaa rim ei ! a !v o ! ! l I i i I C1hapt2r TYC; The Role Of Min r0J0J nan nisms in Food I I ' i example of an air gap. At no time should a cross-connection exist that would allow non- j potable water to come into contact with the potable water supply. In addition, only potable :°:afar (water deemed suitable for human consumption) should be used as an ingredient added .. in the formulation of foods, as a source for ice makers and as the cleaning medium in i I sanitation oCerations. I CHEMICALS AS A CONTAMINATION SOURCE � I I Foods are often contaminated in the field from pesticides and other pollutants and in food ' facilities when cleaning compounds or pest control chemicals are allowed to spill or be sprayed on uncovered foods. At Ninety Nine Restaurant the risk of chemical contamination n hc, r fiv redo if u n 1hle food re nr-Peprly washed " pr f ct d r• m'r I Van !../V gl eallY reduced � sl,scept IIJIV 1VVVS al V NJ VI./C.i1�Y YVGJI IIrW an" F. �Le Vle�.l; chef� ical containers are properiv labeled and stored, and food products are not exposed during pest I I control service periods. j i j CONTAMINATION AND ILLNESS... I We have determined that contamination is rdefined as the unintended presence of harmfli d substances not originally present in the food. Three types of contaminants are biological, chemical and physical hazards. Because pathogenic microorganisms cannot move about on their own. a carrier must carry them to the host. Carriers can be the food, people, equipment I and utensils, air, water, insects and rodents and other environmental factors. Before an i i illness can occur, the causative agents must be present in sufficient numbers or quantities and j under suitable conditions that will allow them to grow or function to the point that illness will ! occur. The series Cf related events %J faCtCrs that must be present before an illness 4"liI{ CCCu' is known as the chain of infection. The following factors are necessary for the transmission of I j a bacterial foodborne illness: ! The direct transmission of the causative agent to the food from the environment, in which the food is produced, processed or prepared. j 4 Transmission of the causative agent to a host who then acts as a carrier to the food. 9 Available conditions through the host or food that has been contaminated which allow the microorganisms to grow. I I I ( I i Chapter Two; The Role of Microorqanisms in Food ' I i I Foods can be protected from contamination by maintaining a clean and sanitary environment, maintaining good personal hygiene practices and by following sound food handling principles. ' PRO T FC T ION FROM CQNTAMINANT—q AT TI-IF NINFT--.`-NINF.... I I Employee should have minimal bare-hand contact with foods before and after cooking. At times when such contact is necessary, employees should thoroughly wash their hands before; during and a ier food procducts have been handled. This is particularly important because cross-contamination can occur. When handling raw, uncooked foods that will not be cooked immediately, employees must wear disposable gloves. Gloves must be replaced after handling potentially hazardous foods or any other soiled items. Prep cooks are constantly in this environment. I 1i Processed or prepared foods not in their original packages, either in storage or waiting to be cooked, must be covered vOth plastic.� ap or kept in a clean I container vvid i a light fitting cover. Appropriate utensils that have been cleaned and sanitized between uses must be used to l reduce direct contact by an employee's fingers or hands. Food failing on the floor or coming in contact with an unclean surface should be discarded if washing is not suitable. A suitable scoop must be used to fill popcorn bowls and ice bins. l Wait staff must not touch the surfaces of dishes, glasses and silverware that will come in contact with food or the consumer's mouth. Storage facilities should be of sufficien it size with adequate control and protection against dust, insects, rodents and other contaminant materials. bitter and garbage must not be allowed to build up on the line; at prep areas and at receiving areas. All refuse containers must be fitted with plastic barrel liners. Cleaning compounds and toxic chemicals must never be stored near food. These chemicals must also be properly labeled and containers must be suitably discarded when empty and must never be used to store food products. I i I Chapter Three; Health and Personal Hygiene ,I Humans are the principal source of food contamination. Their hands, hair, breath j and perspiration can contaminate food, as well as unguarded coughs and sneezes, which can transmit harmful microorganisms capable of causing illness. A serious ha-zard is tho francfer of human or animal ebrreta +�":=^`=� to �� food supply. art aeuc. w ,v wav ,v , v, , ■i,■ c w a u3 Ems. the o , a employee's health and cleanliness plays an important part in the Ninety Nine Restaurant-rubs Food Quality Assurance and Sanitation Program. Employees that ! are ill must notify management of their illness before punching in. ! RFSPIRATORY AND nTHFR ILLNFS.SFq_- -- I I Er nployee illnesses that can be transmitted through food are diseases of the respiratory tract such as the common cold, sore throat, pneumonia, scarlet fever, tuberculosis and trench mouth and intestinal disorders such as dysentery, typhoid fever and infectious hepatitis. Of special concern is the number of illnesses where harmful microorganisms may remain with the j employee even after the 'illness has passed. When an employee is ill, bacterial counts I inrreaSe dramatically. Sta!Dhybrrn�ri are normally found in and around boils arna I 1-c. j carbuncles and infected cuts, eyes and ears. Employees car i be aware of impending illness i vfien they experience sore throats, nagging coughs or otner relative symptoms. C:ther i symptoms are gastrointestinal ailments such as diarrhea or upset stomach. An employee must assume the responsibility of making management aware of such illnesses. The manager i i wrill decide if it is necessary to re-assign the employee to other functions, or if the employee I I must leave and not work that shift. ' THE HUMAN BODY AS A CONTAMINATION SOURCE---- i i j in order for employees to understand the importance of good personal hygiene practices, they jmust first recognize the different parts of the body as potential sources of bacterial j contamination. ! I i ! j The skin is a living organ, which provides protection, sensation, heat regulation and elimination. Protection is an important function in terms of personal hygiene. Therefore, the j skin functions as a working organ through constant disposition of perspiration, oils, and dead cells on the outer surface. When these materials mix with environmental substances such as i I dirt, grease and dust, they form an ideal environment for bacterial growth. Thus, the skin i I I i Chapter Three; Health and Personal Hygiene I i i becomes a potential source of bacterial contamination. As the secretions build up and the i bacteria continue to grow, the skin may become irritated. The person may scratch and rub the array and transfer bacteria- t ood lhir hastens spoilage n oad t0 co taminat o n then t ns er ba riG o food. �,o,„h s.,,, ---r can I n l n i and, possibly, food borne illness. This is the primary reason that the Ninety-Nine Restaurants I require that all food handlers wear protective latex or vinyl gloves when handling all food i : products. If a„. employee has allergic reactions to i he latex or vinyl gloves, documentation from i a doctor is required for that employee to be allowed to handle food without the use of gloves. I i i I Food borne illness can occur if the food handier carries Stapnyiococcus aureus, one of the i i predominant bacteria species found on the skin and in mucous membranes. These j I � microorganisms are also found on the hair follicles and ducts of sweat glands. They are l n causing sin n o n. boils. Poor n F. anddisorder i capable of VG�J��,g abscesses and bo;,s. , o.., care .,f'the skin a�,u skin ,s may cause bacterial infections such as boils and impetigo. Boils are severe local infections that result I j i ,when microorganisms penetrate the hair follicles and skin -lard, after the epidermis has been I bro n. A boil snoui a never be squeezed. 1€ It iIJ squeezed, 'the may spread to other i l areas causing other boils. i Employees with boils should exercise caution when they handle food since the boil harbors j I pathogenic staphylococci. An employee who touches a boil should immediately wash hi'sl'her I hands %nnth a disinfectant. Clean skin and clean clothes are lmnortart in the rJro;ie!-;tinn Of l y � boils and other skin disorders. management reserves the right to have the boil covered in an i effective manner to reduce or eliminate the possibility of contamination, or to restrict the j i employee from working until the condition has improved. I i i Fingers may pick up bacteria when they touch dirty equipment or service ware, contaminated j i I food. clothing, other areas of the body and other items such as money; doorknobs; telephones and bathroom fixtures. Employees often overlook the fact that latex and vinyl gloves are also: i I capable of becoming contaminated. Gloves are not a replacement for good personal hygiene j practices. Employees must wash their hands before putting on gloves. Line cooks must j i change their gloves often during a shift, and whenever they are changing from raw to ready- 36 j i i i I _. L TI_.. Health 1 1. i ! Uilap"el : - ee, Health ally Personal Hygiene I I t I { I I to- eat fflfld products or Service wares. The gloved hands must be dipped in a sanitizing solution when moving from raw potentially hazardous food products to ready to eat food j products. i I I i I I Fingernails must always be kept neatly trimmed and clean since the underside can easily i iivl a i Vdhin , aL: LeU l il 11Ci er L Lions.r1nI klaJ are aC iflCaa -1aK P i t _ i Idrh,-r „ id ina IVaiiu When washing hands, use the nailbrush with soap and water, rinse, then repeat without using j i I ! the nailbrush. j i I I i neaal'i_ 1 ar bo_s microorganisms, especialI staphylococci., ♦G^hylococci, and must be wa- ed I regularly. I I i Emninvaes \Film scratch their heads should wash their hands %AAth a sanitizina S. OjUtinn before ! j Iiar Idling food. Because hair sheds Continually, precautions must be taken to ::over the hair I With suitable restraints. For esthetic reasons, the wait staff is not required to wear bouffant j i style hair restraints. However; for waits staff employees with long hair; it is required that the hair be neatly tied back and restrained in a suitable manner to minimize the possibility of hair j falling into a customer's food. Hair must not hang down or swing freely. Hair that is capable of reaching the shoulders will be restrained back using scrunches, barrettes or other suitable hair re.stn:i i nt(z i I i i I Eyes re normally fro of h rmfi Ii bacteria However, bacterial i infections may occur. �cc r By j I F C OT a14 I. I!lolly I,a VI I. m1_1 bacteria- ! IV..e.b!, N.,. l ! 1n14Ckl41 1V !I I.e,Y �d 4Cl!! rubbing infected eye areas, contamination of the hands is possible. Employees that appear to i i have an infection of the eye are strongly advised to seek medical attention. I I I The m-uth harbors many types of microorganisms. During a sneeze these microbes can be � I i easily spread to the hands and to food and equipment in the immediate area. Even when ! i sneezes are blocked, some microbes still manage to pass through. Smoking and eating are I i other gays that contaminants lets car I be carried from the mouth. When lI employees smoke or eat, i i i their fingers come in contact with their mouths. Employees that smoke or eat are required to i I i wash their hands after such actions before .returning to work. Spitting is not allowed since it is another mode of spreading contaminants. Bacterial plaque builds up on teeth and can be I 3 7i I i I II F— Chapter Three; Health and Personal Hygiene transmitted to an employee's hands from saliva. Daily brushing of teeth will minimize the possibility of contamination from this source. The common cold is one of the most prevalent of the infectious diseases. Employees with colds -gin easily transmit bacteria lust by scratching their noses. Employees With colds should I :hush their harsrjc using, prner�,er hand :ti��Sh!n2; prCCar�lrircc after h{n\n4n�v tl-!e!r noses or after blocking a sneeze with their hands. Empi.oyees with a nasal discharge (runny nose) should not handle food. A sore throat is often caused by one species of streptococci. Strep, or sore throat; laryngitis, and bronchitis are spread by the mucous discharge of carriers. Most of these ailments are highl%/ contagious. EmrnloyeinG Xnnth any of these ailments should not be permitted to work; they are not only a danger to food products, they can also infect other employees. I 'snfeSt1 dis%icrog—s are a prime source of bacteria! contaimi 1iiiat!01 . VVI1=1 eiiipluyees vis!t the bathroom; some of these bacteria may be picked up on the hands. If the hands are not washed properly, these bacteria can be easily transferred to food, work surfaces, utensils or any other area the contaminated hands may contact. The number one cause of food borne illness is employees not properly washing 9leir hands. Employees must always wash their hands frequently ' during the course of a shut and especially after: I S . i g .Pnfinn 4 Restocking s inn!iec� T yr�rvkrn T a_awar� Restocking r� vaa NR+rr.s +Removing trash Vvipirig lap a spill +Using the bathroom +Touching their face or hair*Touching PHFs *Touching any soiled items ♦Using the phone +Handling raw products +Changing from raw to ready-to-eat products *Cleaning equipment with chemicals { ( 1 Chapter Three; Health and Personal Hvgielne I PROPER HAND WASHING PROCFDuRPS � All hand-mashing facilities at Ninet�i-Nine Restaurants are equinped With the fall^:%t/iny: oA lavatory with hot and cold running potable water *Hand cleansing soap from a dispensing unit 9 Disposable paper towels and/or a hot air drying device *Nailbrush kits for all kitchen hand washing stations. Hands must be pre-moistened %,pith comfortably hot water before the soap is applied. if bie .J/ i... should h .J T"e t h thoroughly i 1 d . '-- i^iisssiulc, a;"iilgs aiiiuri'ir jell:/el:y sl;uu; L" rel iuVeU ;I lc Soap mils: U- a ioroiighly Vvur rCeu iris.+,: the hands, between the fingers and under the nails for at least 20 seconds (using a nailbrush). A thorough rinsina must follow using comfortably hot water. If hands are excessively soiled, the process should be repeated again. Hands must be dried with disposable paper to:A/els or II under a !hot air dWyil g device. a iese. Care should b taken not to 1--contaminate hands by touching I soiled faucet controls. A hand towel can be used to turn off the faucet controls. Bar soaps should never be used for hand washing because they can harbor co ntaminants left by a previoius user. For the same reason, reusable cloth towels and aprons must riot be used for drying hands. Soiled latex gloves must always be removed before washing hands and a replaced with clean ones before food i is� handled. doves must never be washes in lieu of i clean gloves. Remember, simply running soiled fingers under running water is not an acceptable hand washing method. ,o I i tr, i 2r b 3r Lr °7"F i j a 1 3 1/ ! d t `1 A ?Jf rJ if�'f: I � 4 lY N i� P f 1 � I Ii f I Chapter Three; Health and Personal Hvaiene ! I I j EMPLOYEE YEE RFSPONSIHi ITI S i Employees should strive to maintain a healthy condition, to reduce incidents of j I respiratory or gastrointestinal ailments and other disorders. i i +Any injuries including cuts, burns and skin disorders must be reported to managers, including off-premise it ijuries. i i *Conditions such as colds; sinus infections and intestinal disorders must be repo, eel to managers. l :rPr'rersonal cleanliness should could inclu— flail;' 3athif�g, 1'aSllirig hair at mast t4cive a ' 1 j week, changing undergarments daily and maintaining clean, well trimmed ' ! fingernails. j ♦Employees should notify supervisors when soap or towels in washroom must be replenished. i Fmnlnuoec should not scratch their heads- nr nthor hnriv nartc and their nnce anri ; mouth should be covered when sneezing or coughing. i _ I i i Employees must wash their hands after visiting the toilet, blowing their noses or l I coughing; smoking, eating, stocking supplies, t,ash removal, handling money using tig phone, cleaning eq,fin ent, or handling an; other s ilad materials. I *Hands should be kept out of food. If it is necessary to sample foods, a suitable utensil must be used and not fingers or hands. That utensil must not come in l LQI Il ll^.,t..l YVil1 I i IG 1 VIQ,tJ aUail 1 u Hess it t as been washed fll! and sanitized I *Smoking and eating are only allowed in designated areas and at designated i j times. Absolutely no smoking or eating is allowed in food preparation or serving j i areas. I APPFAPANCE__ j As employees of the Ninety-Nine restaurants you are part of the backbone of our success i and the image you project to oiur, valued customers is very i6 i 1 ul tant. How you dre ss and i ovS y y ..P.pA yA ; ,you look must be representative of the image that the Ninety Nine Restaurant wan; to convey i to their customers; that is a clean, well managed operation, serving fine food in a pleasant � i ambiance. i ,r ! I I � I ------—------ Chapter Three: Health and Personal Hygnipne GROOMING.... 11aL Hair must be suitably trimmed or properly groomed, and hairstyles must he in good +ninn 1 non koirMiiS+ ker, ,, r der eSfr iin_4 . Ch^ ,ained ii-i a ma ni­tpr that%A�l I no- allo.%vv;+I to sW f eel-. !�ll u L L.P L It I � I!I Ili lilil-I Lit L Mll ot I S ou length or longer hair must be pulled off the face and shoulders neatly and secured ,With any r combination of the following - barrettes, covered elastic, scrunches o I bobby p i n s. if I o ng, hair is unmanageable, the use of an invisible type hair net is required. Employees required to wear a chef hat or Ninety Nine ball call must kn-er% their hair trimmed to a length that will keep L it neativ tucked under the hat or car). If the hair cannot be restrained under a chef hat or Ninety-Nine ball caps, employees will be required to wear a bouffant, style hat. and or a hair Facial hair: Employees must always be clean-shaven. if mustaches or beards are worn, they must always be neatly trimmed. New mustaches or beards cannot be grown during working periods, as they appear unsightly during the initial growth period. Those employees v0shing to arow a mustache or beard must do so di rinn thimir%Iinrntinn narind. FingiAmaii1c.- Employee fingernails must akuays be neatly trimmed and clean. Nail, polish! it sworn, should be of a neutral or subtle color and neatly applied for all servers. door servers bar staff, and kitchen employees. Chipped nail polish is a chemical hazard as most nail polishes contain lead, which is absorbed into the human body and builds up over time. Employees having chipped nail polish should be instructed to cover the chipped nail With a bandage and to repair the chip as soon as possibly. Ae cv-wpo jewelry should not be excessive and should be of a style that will not allow it to fall into food or get caught in equipment and cause injury. See the Ninety-Nine Restaurant's Employee Handbook for current Jevvslry policies. iChapter i hr ee; Health i and Persona! Hvgiene ' ate Employee clothing must be laundered and neatly pressed. Clothing should be properly sized t:; a'noid a dishe.eled appearance. Mana -Hient res �=s i`ie rinnht to IFSfort'. servers and bar staff when uniforms are faded and unacceptable and needed to be replaced. i Aii PootbVIE-A ` M11 1UUL*wear sf ioiald coi consist of Only the currently approved safe work s1 IoeJ required for all employees. These shoes are to be removed from the building nightly so they may be taken home and cleaned; and as to not harbor the potential for growth of pests and insects in the restaurants. UNIFORM POLICIES FOR KITCHEN EMPl OYF S.... Kitchen Managers and fine Cooks are required to wear the selected and approved uniform. v v ILI i u c exception� v 01 I%J ; the i 9i�iety-ITV in 1 UestaU!Ca Its vV1111 p1 Cvidle ai11 ui cif yr mr13. 1-i i jaw change of uniform is required at the beginning of each shift. Aprons should only be tied from ! the back. (Clot hi nu should be properly sized. Dents that are too long can cause falls. Sleeves that are too Iona or clothina that is to loose; can lead to injuries if they contact hot liquids or get caught in equipment. Work shoes are to be cleaned daily by all employees. i If I �L 9a 1 icL.�SSalr'y thalIt h E i t S I C0d-IS a€nd lovet; oe wol- wi eiie conducting food audits, during food preparation and when doing other quality chec�s. I I I A, i Chapter Four: Thermometers and Equipment I i I 1 USING TH MROMETERS PROPERLY... I Thermometers used at Ninety-Nine Restaurant-Pubs basically serve two functions; (11 �lnni+nr nnr! control the temperatures of hot and cold holding eq,lipmen+ cooking Ivt ii\VI UI las VVI l l III lu . is i� iw ut �.. , cooking equipment; ice makers and HVAC equipment and (2) Used to check and monitor the temperature of hot and cold food. i I STORAGE HOLDING AND PREPARATION EOHIPIi FNI--- False readings are very common when thermometers are not properly used. For many types of refrigeration or hot holding equipment, sensors are usually a bulbous piece at the end of a flexible wire like coil extending from the readable portion of the thermometer. The reading will be �� .�.v�hi�r.i �. �'1^ r.i� r� r7r.i n, fh n� nr�r ��rm�w+nir.rn n.�r. 'r.. n��7 ZI!G C11!IVIGI t mrGratl itG ImmeU�QlelV .BurlOUndlna the JGn OVI. I Gl7I J 1 UG used to verity the actual temperatures at various locations in walk-in freezers, coolers and ready-in i equipment. For this reason, thermometers should be placed at the back and front of the unit. i The front of the unlit is usually the warmest part and the back is usually the coldest. This method can be used to detect hot or cold spots in equipment. Leaks from damaged dour seals can also cause temperatures to vary greatly and the problem may not be attributed to a faulty compressor. j CHECKING THE TEMPERATURES OF HOT AND COLD FOODS, Important: Thermometer sterns must be cleaned and sanitized before and after each use to avoid cross- contaminations. The metal stem thermometer is useful in determining whether foods have been thoroughly and properly cooked, cooled or maintained. In order to get an accurate reading; it is now i recommended that the temperature be taken in more than one place. The first temperature should be taken by inserting the thermometer into the thickest part of the food and as close to the center as possible. Direct contact with bone should be avoided. False readings occur when the probe is inserted too shallow or so deep that it is close to penetrating the opposite 1 �J I Chapter Four; Thermometers and "Equipment j side of the food product. Remember that food has been properly heated or cooled when the core reaches and maintains the proper temperature for at least 15 seconds. I i Metal stem thermometers must be used to check the internal temperature of line foods as well as cold and hot holding equipment. The respective temperatures must be checked I periodically ically and entered it I our quality guarantee log. I I CALIBRATING TN RMOMETERS The ice point method is the best method for checking the accuracy of most thermometers. Fill a wide mouth container (insulated if possible) with a slurry of crushed ice and water. There I should be sufficient ice to maintain the water temperature at 32-F. After several minutes, I insert the thermometer into the slurry to the appropriate depth. Do not allow the thermometer to touch the wails and bottom of the container. The reading should be adjusted to 32FJF 2°F) . j REGULATIONS--- Each mechanically refrigerated facility storing potentially hazardous food shall be provided j with a numerically scaled indicating thermometer accurate to plus or minus 3u F, located ii� � j two places, to measure the air temperature in the warmest and coldest part of the facility and located to be easily readable. I I ' IPM NT FO ' 1P-K P AND C' ANING — I The equipment used at the Ninety-Nine Restaurant Pubs plays a very important role in the i Food Quality Assurance programs. The condition to which the equipment is maintained is i idirectly related to its performance capabilities. Thorough, daily-cleaning procedures (using a I Master Cleaning Schedule) must be followed to ensure ail equipment performs at peak j efficiency. Weekly equipment breakdown and cleaning must not be overlooked. Poorly performing equipment generally causes the food to be improperly cooked for service, and j decreases product quality to our guest. � i Chapter Four; Thermometers and Equipment Each unit must have daily and weekly cleaning schedules posted for all pieces of equipment. Management is directly responsible for the completion of these scheduled cleanings. Calibration and daily temperature readings are vital steps in maintaining optimum i performance. regularly scheduled service calls by a professional are recommended. I �'�✓��'�'� .n�'n'� .. .+rj `u4"her ' uI I .t OJ. �i All t� e "a ............ , I t QF 1 L i Chapter Five; Pest Control Pests are principal carriers of pathogenic microorganisms that are responsible for causing foodborne illnesses. Many steps must be taken to eliminate or control their presence in our operations in order to avoid the contamination of food and food contact surfaces. The first step is to develop and implement an integrated pest management (IPM) program. IPM is a system that combines preventive tactics and control methods to reduce pest infestations. The IPM approach involves both the foodservice manager and a licensed pest control operator (PCO) working together. These professionals use safe, current, methods to effectively prevent and control pests. Prevention is critical in pest control. If you wait until there is evidence of pests in your operation, you may already have a major infestation. IPM goes hand-in-hand with good sanitation and food safety practices. Three basic rules of IPM are to deny pests access to the facility; deny pests food, water and a hiding or nesting place; and work with a licensed PCO to eliminate pests that do enter the facility. Access should be denied using as many mechanical means as possible (screens, door sweeps, air curtains, electrocutor devices (zappers), glue boards, sealing cracks and holes, proper landscaping, etc.). In the best IPM programs, pesticides are most often used as a last resort. I I Pests most commonly found in food establishments are cockroaches, flies and rodents. COCKROA H S- German Cockroaches are the most populous and widespread of the cockroaches found in food establishments. They have a life span of about nine months, and during its life span, a female cockroach will produce approximately 130 offspring. They require food, water and heat to survive and they generally prefer to inhabit dark crevices near a heat source. They are often found under shelf linings and in or around motorized equipment. They will eat almost anything. Cockroaches enter food establishments live or as eggs. They generally piggyback on cartons, bags, raw food products, and other supplies. Ninety-Nine Restaurant- Pubs employees should inspect all incoming materials for evidence of roaches. 46 C:hnntar Five- PPgt rnntrnl s i Good housekeeping practices are art of a good pest control program. Uncovered rubbish p 9 p p 9 p p �J must not be allowed to accumulate and shipping cartons should be discarded immediately after their contents have been unpacked and stored. Food preparation and storage areas should be free of cracks and crevices. All equipment covers and panels should be tightly secured to stop cockroaches from entering. Cockroaches become inactive at temperatures below 40°F. When present, they are most often found in kitchens and bathrooms, and to a lesser extent, in dining rooms. FLIES... The most common of the seasonal insects found in food establishments is the housefly. The housefly is a greater health menace than the cockroach. Flies transmit disease because they feed on animal and human waste and collect pathogens on their feet, mouth, wings and gut. Pathogens are deposited when they crawl on food or food contact surfaces, and by their excrement. Flies have no teeth, and must "spit' on the food to dissolve their nourishment. This "spit" is loaded with bacteria that can contaminate food and food contact surfaces. Like cockroaches, flies are affected by extremes in temperature. It is difficult to control the size of fly populations since flies often breed away from food establishments where their food supply may exist. The moat effective methnd of fig nnntml is to stnp th _m from entering the premic_es, All windows must be self-closing and fitted with a fine mesh screen. Entrance and exit doors must be equipped with floor sweeps and air curtains where possible. Openings or cracks in walls or ceilings should be sealed, particularly where wiring or pipes come into the building. Rubbish and food waste must be completely covered after removal from production areas. RODENTS... Rodents such as mice and rats have highly developed senses of hearing, touch and smell which they can use to protect themselves from changes in their environment. Rats and mice are dangerous, destructive and difficult to control. Like rats, mice are filthy rodents and have 47 i (�hantPr Five- PPSt (:nntrnl many similar traits_ They are able to enter through tiny openings and are even capable of swimming distances through drain lines. They transmit disease from their direct contact with food and food contact surfaces and through their droppings. Rats and mice are very prolific, they become fertile within eight weeks of birth and can produce about eight per litter per month if conditions are right. Because rats and mice are nocturnal, they may not be easy to spot. They are suspicious of any changes in their environment. They often will avoid traps, not because they are aware of the danger, but because the placing of the trap is a change to their environment. Rats and mice do not move about if a constant source of food is readily available. They are equipped with rapidly growing front teeth. In order to control the growth of these teeth, they will constantly gnaw objects. Clues of their existence include droppings and gnaw holes in wood, cloth or paper food containers. As with other pests, good housekeeping practices and properly sealed facilities will help reduce rodent populations. Crowded storage rooms will create good hiding places and non-containerized garbage or dry products will provide a good food source. P STI .ID S____ 1 Chemical control is often needed to supplement good housekeeping and building ' maintenance in eliminating or reducing insects and rodents. Pesticides are generally classified as either general or restricted use. Dealers selling pesticides must be licensed and must sell restricted use pesticides to certified applicators only. Professional exterminators must be licensed to use general use pesticides or certified to use restricted use pesticides. Only pesticides approved and registered by the State Pesticide Bureau can be used in food establishments. Certified professional exterminators provide all pest control and pest elimination services at the Ninety Nine Restaurant-Pubs. Pesticides are available in different forms and formulations. Examples include aerosols (contact, residual and repellent sprays), baits, dusts, fumigants, granules and high and low concentration liquids. M,Pest control substances such as "Fly Bait" and aerosol sprays are banned from use in all Ninety Nine Restaurants. Only professionally installed glue board or violet light fly units are approved for use. 48 rhantPr Five- Pest rontmi PREPARING FOR PEST TREAMENT SERVICE_.. Pest control is an integral part of the Ninety-Nine Restaurant-Pubs Food Quality Assurance and Sanitation Program. Specific preparation steps must be taken to insure the effectiveness of the service, and to ensure that pesticide residues do not contaminate consumers, employee's foods and food contact surfaces. The Ninety Nine Restaurant-Pubs have a service contract with a licensed Pest Control Company. Environmental Protection Agency (EPA) regulations require that restaurant employees perform proper advance preparation procedures before pest elimination services can be provided. The Pest control company will inform us when facilities require preparation prior to the use of pesticides. ALL AR AS TO BF S RVI .ED_ Should pesticide application be required, all areas must be thoroughly cleaned prior to each scheduled service. Waste receptacles must be emptied and cleaned. Sufficient lighting must be available to allow areas to be effectively treated. All ventilation systems must be turned off. All areas must be easily accessible to the service personnel. AFTER EVERY SERVICE_._ Employees must not return to the serviced areas any sooner than 30 minutes after ventilation systems are turned back on. Pest elimination procedures may cause chemical residues to settle on work surfaces. All food contact surfaces such as kitchen and bar equipment, prep and dining tables, all service ware, phones, doors and handles, food prep sinks, pot washing sinks and hand washing sinks must be washed and sanitized after every service. This also includes table tops, booth seats, bar stools, bar tops, computer registers screens and key boards, ice machine exteriors, soda system guns and stations, employee area tables and chairs. 49 rhantPr RiY- FPrlPral RtntP & I nrnl AiAhnritiPR FEDERAL AGENCIES---- The Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS) and the Centers for Disease Control and Prevention (CDC) are empowered to enforce the Food Code. The Food Code is a science-based reference for retail restaurants and establishments on how to prevent foodborne illness. (Also referred to as the FDA Model Food Code.) It is neither federal law nor federal regulation and is not preemptive, but may be adopted and used by agencies at all levels of government that have responsibility for managing foods safety risks. The Food and Drug Administration also administers the Center For Food Safety And Applied Nutrition, which generates policies covering the safety, composition, and quality and labeling of foods and food additives. The United States Centers For Disease Control And Prevention investigate outbreaks of foodborne illnesses, analyze the data and publish the results of their investigations and analysis. The United States Department of Agriculture (USDA) has jurisdiction over three areas of food processing encompassing the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act. The Food Safety and Inspection Service (FSIS) provide the inspectional services. With some exceptions, plants processing food products under USDA regulations require on-site federal inspectors to be present during the processing of meat and poultry products. Plants under USDA inspection programs must meet extremely stringent facility construction, equipment and sanitation standards. At the present time, the USDA uses an outmoded organoleptic form of inspection, which cannot detect the presence of pathogenic microorganisms. The inspection system is being redesigned to include more science-based procedures. Our Quality Control Center is inspected twice a day. 50 C:hnntar Six- Federal State R I nral AiAhnritiPs' The Occupational Health And Safety Administration (OSHA) is charged with developing and monitoring regulations and standards relating to workplace safety and health. They perform inspections of food facilities, investigate accidents and illnesses and may issue citations and fines for non-compliance. Under the OSHA Hazard Communication Standard and state "Riaht To Know" laws, workers are entitled to receive information about toxic substances used and stored in workplaces. This information is available in the form of Material Safety Data Sheets. STATE AND i0GAL AGENCIES State public health agencies oversee matters of public health in the communities within their respective states. States publish documents that list the rules and regulations by which food establishments must operate to meet the minimum sanitation requirements. These documents are periodically upgraded to reflect current regulatory changes. In Massachusetts, for example, this document is called: The Commonwealth of Massachusetts 105 CMR 590.000 Minimum Sanitation Standards for Food Establishments, State Sanitary Code Chapter X. In New Hampshire, the rules and regulations are listed in the publication: New Hampshire Rules For The Sanitary Production And Distribution Of Food, He-P 2300. In most cases, state regulations are based on federal standards, with special provisions reflecting a state's personal view or interpretation of the law. In most states, local health departments are responsible for the administration and enforcement of a state's sanitary code. Local health departments generally issue permits and do physical inspections of food establishments. Before a food establishment can be allowed to operate, it must obtain a permit from the local health department. The facilities must also meet all applicable building codes and zoning regulations, which can vary among communities. To most employees of the Ninety Nine Restaurant-Pubs, an inspector from the local health department is the only representative of a food regulatory agency they are apt to see. They always show up unannounced. Law requires them, to conduct two inspections per year. Their 51 i C:hnntPr Six• FPriPraJ State R 1 oral AiAhnritiPc function is to ensure that food establishments meet the sanitary rules and regulations as determined by the State Departments of Public Health. In most cases, state regulations are based on federal standards, with special provisions reflecting a state's personal view or interpretation of the law. Because many of the substantive regulations are vulnerable to personal interpretation, what constitutes a violation can vary among health inspectors. Ninety- Nine Restaurant-Pubs operations are located in various communities in Massachusetts, New Hampshire, Connecticut, Rhode Island and Maine, Vermont and New York. Each operation is subject to the zoning regulations, building codes, fire codes and health codes of the community in which they are located. In some cases, local regulations may even determine a restaurant's hours of operation. Most states, including those in which we currently operate, require that food handlers be trained in food safety practices and regulations. INSPECTIONS- In order to properly carry out their responsibilities, the board of health or authorized agent is authorized to enter, examine or survey food establishments at any reasonable time. The board of health shall cause an inspection to be made of every food establishment at least every six months and as often as necessary for the enforcement of regulations. Agents of the board of health, after identifying themselves, may enter any food establishment at any reasonable time for the purpose of making an inspection to ascertain whether the establishment is in compliance with current health regulations. They may examine the records of the establishment to obtain information pertaining to food and supplies purchased, received or used. If entry to an agent of the board of health is refused, the board of health may take steps to revoke the permit of the food establishment. Whenever an inspection of a food establishment is made, the findings are recorded on a printed inspection report form, which will summarize the requirements of the regulations. The inspection report form shall include, but need not be limited to: ♦ The name of the inspector ♦ The date and time of the inspection ♦ The name and location of the food establishment inspected ♦ The date and time of any scheduled follow- up inspection ♦ A listing of the specific provisions of the regulations that have been violated 52 (:hanter Six• FPrieral State R I oral Authorities, i ♦A determination by the inspector whether any of the violations create an imminent health hazard ♦ The time within which corrections must be made ♦ The signature of the inspector *The signature of the person in charge of the food establishment at the time of the inspection Inspection forms are divided into two sections.... critical and non-critical violations. A critical violation is any step in a process, which if not properly corrected, may cause harm or illness. Critical violations cover items such as the food supply, temperatures of potentially hazardous food (PHF), re-service of potentially hazardous foods, hot and cold storage facilities, employee illnesses and personal hygiene, water sources, sewage systems, insects and rodents, toilets and hand washing facilities, cross-connected water systems, equipment, cleaning/sanitizing and toxics. NH has 14 communities that are self-regulating in the licensing and monitoring of the food establishments in their communities. Some communities charge for re-inspe .ts ions DURING AN INSPFCTION--- ig An authorized employee must accompany the inspector during the entire inspection. A visit by the health inspector must not be viewed by employees as an intrusion, an interruption or an irritation. The authorized employee (a member .of management) who accompanies the health inspector must be courteous, helpful and not argumentative. Other employees should continue with their work and should not conduct any conversation with the inspector unless specifically asked a question. When the inspection has been completed, the inspector will fill out the inspection form listing any violations that have been discovered. In cases when an imminent health hazard is found to exist, inspectors have the right to immediately suspend operations. When violations are minor, a reasonable period of time is allowed to eliminate the violations. If unsatisfactory conditions continue to exist, a permit to operate can be revoked. 53 I I i f F- C:hantPr Six• FPriPral State fit I ncal AijthnritiPS BOARD OF HFAI TH VISITS STFPS TO E01 1 OW 1. Offer the inspector some coffee or a soda while you get some paper and pen. 2. While you are getting your notepad, let the Kitchen Manager know you will be with the health inspector and to immediately review the operations for any potential critical violations, and to correct them immediately. 3. If there are two managers on duty, let the other manager know that you will stay with the inspector and they will run the shift. 4. Tell the staff no interruptions!! 5. Do not let hourly employees answer any questions because they may not be fully qualified to do so. 6. Be polite, ask questions and take notes. 7. Make eye contact and listen carefully. Never argue a point with them because it will only hurt your rating. 8. If any violations can be fixed immediately, you will fix them right away. This may help prevent a second visit. 9. You must notify your operations director immediately to set up an action plan from the inspector's findings. The faster you get back to them with dates and progress may avoid a second visit, and will demonstrate our willingness to work with them on these matters. AFTER THE INSPFCTOR HAS I FFT- After the inspector has left, the member of management that accompanied the health inspector on their inspection will immediately contact their OD and Supervisory Chef for review of the inspection. A copy of the inspection report will be forwarded and any violations, if any, will be immediately communicated and corrected. If the violation is food related, as in spoiled or adulterated food products, the items in question must be segregated, marked inedible and held until a determination has been made as to the cause the of the problem. Some violations may relate to an employee who is not 54 i C:hnntPr Rix- FPriaral I;tatP P. I nc,al AiithnritiP.-, i knowledgeable of proper procedures. That employee must be immediately made award of the violation and instructed on the proper procedures. Some violations may be caused by equipment failures such as inadequate refrigeration temperatures or broken temperature gauges. Management must immediately be made aware of the problem. Other violations may be the cause of construction deficiencies such as broken windows and doors or leaking pipes. These situations must be communicated to the Operations Director as soon as possible. 55 Chapter Seven; Tracing The Flow Of Foods Through Our Environment { Waste Trash inside restaurant covered at all times. Management Dumpster areas clean and lids closed. Ware Washing Water changed every two hours or sooner. Svctpm Chemicals full and test charts maintained. Table Maintenance Food soil is removed. Tables sanitized. Service To Guests 50/50 rule used properly. Utensils are clean. Scoops, Ladles, Tongs used properly. Preparation & Time, Temperatures, Line Checks. Ramiro Kitrhan Scoops, Ladles, Tongs used properly. Raw vs. RTE. Green board, Red Knife. Freezer Pull & pa-levels, cooked above raw, day dots Thawinn drip pans, temperatures. Storaae Cardboard, temperature, rotation, integrity. -W Trucks clean, temperatures, Receiving Area Receiving Delivery Time, Quality, Energy Curtains, Weights Research & Development, Inventory, Usage, Menu Development Shelf Life, Labor, Time/Temp Concerns, Quality, 56 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Ten Ten Lea in2 Causes of Foodborne Illness Incorrect Cooling of Hot Foods Lapse of 12 hours between Preparation and Service Infected Employees Incorrectly Handling Food Contamination of Ready To Eat Foods (R.T.E.) Inadequate Cooking Inadequate Re-heating Incorrect Hot Holding of Foods Foods Obtained from Unsafe Sources Cross-Contamination (Chemical, Physical, Biological) Improperly Cleaned and Sanitized Equipment and Utensils + 57 Chapter Seven; Tracing The Flow Of Foods Through Our Environment WHFRF IT ALL B INS _MFNj 1 D V OPM NT The path that food travels in a foodservice operation is known as the flow of food. It begins with the company's first decision to include an item on the menu. During this decision process, we evaluate a variety of factors such as product source, distribution, quality, and shelf life. After the decision is made to include a new menu item, the flow of food continues with the development of the recipe, delivery of products, storage, preparation, holding or display, service, cooling and storing leftovers for use the next day. This process may take months and is the foundation on which all-new items or revisions are based. IDENTIFICATION OF POTENTIALLY HAZARDOUS FOODS Consideration must be given to identifying the hazard potential of the various food groups in order to determine safe distribution, handling, storage, and preparation policies and procedures. POTENTIALLY HAZARDOUS FOODS (PHF) means any food or ingredient, natural or synthetic, in a form capable of supporting: ♦ The rapid and progressive growth of infectious or toxigenic microorganisms ♦ The slower growth of Clostridium botulinium. Included are any foods of animal origin, either raw or heat-treated, and any foods of plant origin, which have been heat-treated, any raw seed sprouts, cut melons and garlic-in-oil mixtures. Excluded are: *Air-dried, hard-boiled eggs with shells intact ♦Foods with water activity(Aw) value of.85 or less ♦Foods with a hydrogen ion concentration (pH) level of 4.6 or below ♦Foods in unopened hermetically sealed containers, which have been commercially processed to achieve and maintain commercial sterility under conditions of non- refrigerated storage and distribution. 58 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Foods for which laboratory evidence (acceptable to the Department of Public Health) demonstrates that rapid and progressive growth of infectious and toxigenic and microorganisms or the lower growth of C. botulinium cannot occur. The principle potentially hazardous foods at the Ninety-Nine Restaurants-Pubs are meat, poultry, raw shellfish, seafood, and dairy products. However, canned and dehydrated foods may become potentially hazardous foods when cans are opened and dry food products are re- hydrated. Commercial mayonnaise for example is not in itself a potentially hazardous food since it has relatively low pH. However mayonnaise containing chicken or tuna for example, is considered potentially hazardous since the added ingredients have elevated the pH level. The Quality Control Center(QCC) is the heart of the Ninety-Nine Restaurant-Pubs operations. The majority of all meat and poultry items are processed here. The QCC also prepares items such as chili, onion soup, and a seafood chowder base. The QCC also distributes various bases, dressings, sauces, desserts, cheeses, condiments, mixes,.frozen seafood and sundry items used in the restaurants. The QCC is federally inspected twice a day to insure that quality standards are maintained during the processing of meat, poultry and other perishable food products. QCC employees are responsible for the following: *Purchase only fresh and wholesome food products from company authorized vendors. ♦Process these food products, in a manner consistent with safe food handling principles. ♦Be consistent in portion, sizing, packaging integrity and product coding. ♦Keep refrigeration units in good working order and maintain food products at consistent optimum temperatures. ♦Maintain product rotation policies, (first in-first out) at every stage of food handling from delivery through processing. *Maintain good personal hygiene practices and dress codes. ♦Maintain a clean and sanitary environment. 59 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Understanding Code Dates: Product codes are used to identify process dates, lot numbers, plant locations and, with federally inspected meat and poultry products and a plant number. Lot numbers are assigned codes to relate to production records. Lot numbers identify suspect products in the event of a product recall. The Ninety-Nine QCC uses a six-digit code system to identify the process date; for example, 010299. The first two numbers 01 (January, the first month of the year) 02 (the second day of the month) 99 (the year the product was produced). This code system aids in the rotation of the product. There are two primary forms of expiration dates used on perishable foods. "Sell-By" dates indicate the last date the food can be sold to the end user. The sell-by-date allows for a reasonable period of time to store the product until it is used. Examples of products with sell- by-dates at the Ninety-Nine are milk, light cream, lemon aide, grapefruit juice, and orange juice. The product is safe to use for 7 days after the sell-by-date. "Use-by dates" indicate the last date the product can be consumed with an assurance that it will be of good quality and safe to eat. Examples of Use by dates at the Ninety-Nine are bread pudding and seafood bread crumbs. w It is important to note that expiration dates are only viable if the product has been maintained at recommended temperatures and has been handled according to processor recommendations. 60 Chapter Seven; Tracing The Flow Of Foods Through Our Environment IT CONTINUES---DELIVERIES Products from the Quality Control Center and all our vendor partners are delivered to the restaurants via refrigerated trucks. Delivery employees are responsible for the following: ♦Maintain clean trucks with properly operating refrigeration units. To perform daily temperature tests to determine if the refrigeration is running at optimum temperatures. To pre-cool refrigerated trucks prior to loading refrigerated products. To keep refrigeration units running while refrigerated products are in the truck or during a delivery. ♦Loading trucks in a timely and organized manner. Keeping rear door closed when possible to avoid rapid temperature changes or entry by pests. ♦Driving in a cautious manner so as to avoid load shifts and subsequent product damage. ♦Maintaining strict delivery schedules to avoid time/temperature abuse of food products. ♦Unloading food products at restaurant sites in an organized and timely manner to allow for quick disposition into storage facilities. ♦Maintaining good personal hygiene practices and dress codes. IT CONTINUES___RECEIVING Products are delivered to the restaurants from the QCC and from other vendors including but not limited to beef, poultry, seafood, dry goods, produce, dairy items, and bakery items. The kitchen manager. sets personnel schedules, orders and receives products, organizes the stock, products training, supervises inventory taking, reviews food costs, oversees sanitation, oversees safety in the work place and assists in food preparation and service. The kitchen manager is also responsible for overseeing the following: ♦Maintaining a clean, sanitary and unobstructed receiving area, making sure the air curtain is turned on or the energy curtain is in place and not tied to the side while receiving products. 61 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Checking the general condition of the delivery vehicle. ♦Checking the temperatures of refrigerated are not received above 40oF (except that whole shell eggs and produce may be received at 45°F.) Frozen foods may not be received above +10°F. The refrigeration units on all delivery vehicles are to remain running while making The delivery. If food products are not within proper temperature ranges they will be rejected at the time of delivery. *Checking the general condition of products for broken or damaged containers. Inspect cartons for signs of roaches or rodents and contact the vendor if signs are present. ♦Checking for signs of spoilage or deterioration. Verifying code dates. Contact the vendor if signs of mis-rotation or unacceptable product life exist. ♦Placing perishable products under refrigeration immediately upon receiving. Two level units will receive products down a delivery ramp directly into a clean and organized delivery area. Verify items received and immediately transfer product to refrigeration. *Maintaining Ninety-Nine personal hygiene practices and dress codes. *Maintaining strict receiving schedules when possible. No deliveries are to be received before 7.30 am, between 11:00 am and 1.30 pm, and after 5:00pm, except for the Ninety-Nine QCC trucks. ♦Remove all cardboard shipping containers from the building to a covered cardboard dumpster immediately. E"'On the rare occasions that the Ninety-Nine receives raw shellfish, visual inspection must be made to ensure that shell-stock ID tags are present. ID tags must be filed in chronological order and kept on file for at least 90 days. IT CONTINUES STORAGE Storage facilities must be maintained in a clean and sanitary manner. All food products and non-food products are to be stored 2" away from all walls and at least 6" above the floors. These areas are to be clear of exposed pipes or unfinished ceilings. Any existing 62 Chapter Seven; Tracing The Flow Of Foods Through Our Environment pipes must be wrapped with foam insulation. Any area with an unfinished ceiling must not be used as a food storage facility. Food or paper products are not to be stored with chemical products. The list of potentially hazardous foods always includes foods that are of animal and plant origin, and particularly those that have not been altered by the addition of preservatives, dehydration, fermentation, or vacuum packaging. These foods such as meat, poultry, eggs, seafood and dairy products are best protected by being held refrigerated for shorter periods between 330F -40OF and frozen for longer periods of time at 0°F or lower. FREEZER STORAGF FACILITIES Freezers will not maintain suitable storage temperatures if doors are left open for extended periods of time or if the door seals are damaged. All freezers must have operating temperature gauges at both the front and back of the unit. These temperature gauges must be checked for variables in operating temperatures. Products placed in freezers should be placed in a manner to allow air to circulate freely around the products. Remember that the function of refrigeration is to remove heat from the food products to the extent that the core of the food reaches and maintains the desired temperatures. .Over-crowding or stacking food products lessens the efficiency of the refrigeration and may cause premature spoilage. Foods will be stored on approved dunnage racks or shelving (not milk crates). All foods must remain covered, and no service utensils are to be left inside any food products in storage. Freezer Storage R�irement�: ♦Must maintain temperatures between 0°F to -10OF ♦Remove items from master shipping containers when possible, (scallops, frozen cod, shrimp, breads, drink bases, dessert items, etc.). ♦Rotate all food products and store with shipping labels visible. 63 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦AII frozen products will be stored 2" away from all walls and ceilings, and 6" off the floor on approved dunnage or shelving units. ♦AII open boxes of product will have a current piece count written on the box to aid in ordering and daily inventory. ♦AII products are to remain in a sealed state at all times. Twisting and securing the packaging insures the product will avoid rapid freezer burn. If necessary utilize plastic wrap. All products, with evidence of freezer burn, are to be removed from inventory, discarded and logged to the Discovery Log immediately. WALK-IN COOLER STORAGE FACILITIES- Walk-in coolers will not maintain proper storage temperatures if doors are left open for extended periods of time or if the door seals are damaged. All walk-in coolers must have operating temperature gauges at both the front and back of the unit and must be checked daily for variables in operating temperatures. Products placed in walk-in coolers should be placed in a manner to allow air to circulate freely around the products. Remember that the function of refrigeration is to remove heat from the food products to the extent that the core of the food reaches and maintains the desired temperatures. Overcrowding or stacking food products lessen the efficiency of the refrigeration and may cause premature spoilage. Foods will be stored on approved dunnage racks (not milk crates.) All foods must remain covered, and no service utensils are to be left inside any food products in storage. Plastic bags containing thawed or thawing raw meat, poultry or seafood, must not be allowed to hang over the edge of the pans as the bags can easily puncture and allow accumulated juices to drip onto the foods below. All raw meat, poultry and seafood must be stored below ready-to-eat items. 64 ---]Chapter Seven; Tracing The Flow Of Foods Through Our Environment Walk-in Storage Requirements: ♦Must maintain temperatures between 33°F-40°F. ♦AII products will be stored 2" away from all walls and ceilings, and 6" off the floor on approved dunnage or shelving units. ♦Remove all items from master shipping containers with the exception of those portion control items listed below. . Sour Cream Cups . Promise Margarine Cups • Bar Cheese Dip . Half and Half Creamers . Milk Creamers . Butter Chips ♦AII stock must be properly rotated and marked with either day dots or a marking of the date received, ♦AII prepared sauces, salads, salad dressings, mayonnaise, and canned tuna fish must be stored with product labels facing forward and must be pre-chilled prior to service. ♦Items that are prepared in-house, such as Soup Dujour, Chicken Pot Pie, and seafood are to be identified using a shelf life label and a day dot. Other easily identifiable items such as chopped tomatoes, jalapenos, etc will be wrapped with plastic wrap and day dotted. Produce Storage: ♦Fresh produce items packaged inside a vacuum plastic bag may be stored directly on the wire shelving if space or quantity permits. If excessive quantity causes the product to be in danger of falling off the shelving the alternative storage method will be inside a 6" full size lexan container or a 9" '/2 sized lexan container. (broccoli, precut produce items, etc.) Each individual vacuum packaged product will be day dotted and properly rotated. ♦AII produce will be stored 2" away from all walls and ceilings, and 6" off the floor on approved dunnage or shelving units. 65 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Fresh produce items shipped in bulk inside a master-shipping container (lettuce, tomatoes, potatoes,etc.) will be culled and stored in an approved covered lexan container. See produce storage guidelines for proper container sizes and use. ♦AII produce items will be day dotted and rotated. ♦Items like unprocessed potatoes, tomatoes, and onions should not be refrigerated. Placing them inside coolers increases deterioration and retards ripening. These items will be stored in a sealed lexan container at room temperatures of 66°F-70°F. However in units where room temperatures exceed the recommended storage range, tomatoes may be stored in the warmest part of the walk-in cooler. ♦Fresh fruit and produce must not be subjected to freezing temperatures. ♦Fresh produce items are to be washed before service, and it is not recommended they be washed upon delivery unless excessively dirty. Washing vegetables upon delivery may remove some protective coatings that prolong quality, causing the potential for premature spoilage. Seafood Storage ♦AII seafood items in the walk-in coolers are to be placed inside a 2:perforated stainless steel hotel pan inside a 4" solid stainless steel hotel pan. This includes items thawing and items that are prepared awaiting service. ♦Remove all products from any cardboard packaging and day dot each plastic bag immediately upon pulling the item from the freezer. *All seafood item drip pans will be changed daily. ♦AII seafood items are to be covered in ice at all times once the seafood is prepared for service or has thawed and is awaiting service. Please ensure all seafood items are tightly covered with plastic wrap prior to icing so the melting ice is not allowed to absorb into the product causing rapid deterioration of the flesh. ♦Fresh specialty fish must be received below 36°F, inspected for quality and immediately iced for preparation later that day, or immediately prepared and stored in a 2" perforated, stainless steel hotel pan inside a 4" solid stainless steel hotel pan. 66 Chapter Seven; Tracing The Flow Of Foods Through Our Environment *Tightly wrapped with plastic wrap, day-dot each portion and ice heavily. ♦AII seafood products will be stored 2" away from all walls and ceilings, and 6" off the floor on approved dunnage racks or shelving units. Faa and DairTProducts Storages ♦AII dairy products will be stored 2" away from all walls and ceilings, and 6" off the floor on approved dunnage racks or shelving units. ♦Fresh milk and cream are perishable and must be refrigerated at 40oF or below. Pour only what is needed and refrigerate the balance. The container must be re-sealed to prevent the absorption of other flavors. Milk must be stored in its original container to protect it from strong light, which can lead to the development of off flavors. Remove quart or half-gallon containers from the milk crates and store product on the walk-in shelving if possible. Remove empty milk crates to storage areas immediately. Y ♦Cheese must be refrigerated at temperatures between 350E-40oF in their original wrapper or containers. Prepared cheese products are to be stored in plastic wrap or plastic bags. ♦Butter must be kept covered and refrigerated at temperatures between 35°F- 40OF in their original foil or wax paper wrapper. The butter is to be stored on aluminum or plastic sheet pans and not directly on the wire shelving. Butter may be frozen in its original wrapper for several months. ♦Cream must be refrigerated in a closed container at temperatures below 40OF or lower. It should be used within one week of purchase. At the Ninety-Nine Restaurants we use ultra pasteurized cream, which if left unopened will last several weeks. 67 Chapter Seven; Tracing The Flow Of Foods Through Our Environment However, once opened, it must be treated as regular pasteurized cream and used within one week. ♦Ice cream must be stored tightly covered at 0°F or below. The ice cream freezer should be tempered to +10°F. To avoid crystallization and volume loss; scoop ice cream as level as possible and the surface of the ice cream should be covered with plastic wrap or its original covering before re-closing the lid. Cultured Prod , .ts Storage - ♦Cottage cheese must be tightly covered and refrigerated at temperatures between 350E-400F. Freezing is not recommended since separation will occur. ♦Sour cream must be stored in its sealed container at 40oF or less. Peak flavor of sour cream is achieved at 40°F. The shelf life of properly handled sour cream is about four weeks. If separation should occur gently stir the liquid back into the product. Sour cream is to be removed from its original shipping container. For line service sour cream will be transferred to a stainless steel insert, wrapped with plastic wrap and day dotted for service. nods Storaap: ♦Dry storage areas must maintain temperature ranges between 60oF-70°F and ideally the relative humidity should range between 50-60%. ♦Remove all items from their original shipping container except for the following products: .Sweet and Sour Cups .Oyster Crackers .Sugar/Equal Packets .Wheat Wafers .Condiment to go pc's .Coffee Packs Due to the volume of Ketchup bottles, and the glass packaging, it is acceptable to leave them inside their shipping cartons to guard against breakage. 68 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Rotate all food products and store with the label front, forward or upward if possible. You have the option to write the date the product was received in a visible location on the packaging if desired. This practice aids in proper rotation, determining age of the product and can assist with usage of dry goods products. ♦Once opened, bulk food products such as bags of popcorn, breading, and flour type items are to be transferred to a plastic bag, twisted to close, and placed inside a sealed lexan container. These products must be clearly labeled as to content and date opened. This is particularly critical in humid conditions to prevent the products from caking. IT CONTINUES DEFROSTING FOODS PULLED FROM FREEZER Frozen food must not be thawed at room temperature because the outer edges of the food will reach the Temperature Danger Zone (TDZ) before the core has fully thawed. The safest and correct method of thawing food is under refrigeration. Actual thawing time will vary depending on the size and density of the item being thawed and the actual temperature of the refrigeration unit. Although most frozen foods used by Ninety-Nine Restaurant-Pubs will safely thaw under refrigeration within a 24-hour period, prime rib, chicken tenderloins, and random chickens require a 48-hour defrost time under refrigeration. It is difficult to predict what food items customers will order on any given day. Pulling insufficient product will result in unwanted shortages; pulling too-much product will increase the risk of spoilage, waste or loss of quality. A freezer pull model cannot be created for all the operations since a unit's size and location will generate different numbers. The Kitchen Manager must set a benchmark based on sales figures and review these figures on a daily basis to adjust the freezer pull chart to reflect more accurate needs. Maintaining records of chronically short items or excessive throwaway items on the Discovery log will aid in setting more accurate pull charts. 69 Chapter Seven; Tracing The Flow Of Foods Through Our Environment &Managers must communicate all occasions of"quick thawing" product so adjustments can be made to par levels as to eliminate the need to quick thaw in the future. THAWING PROCFnt JRFS FOR ALL CLASSIFICATIONS OF FOODS Modified Atmosphere Packaged Products: (Vacuum Package/Sous vide) Raw Foods Individually vacuum packaged products, including prime rib, are to be removed from the cardboard box and placed directly onto a clean and sanitized aluminum or plastic sheet pan, individually day dotted and properly rotated. They are to be stored away from ready to eat foods, and stored below previously cooked foods of the same food group. Items in this food group are all Ninety Nine QCC produced meat and poultry items, vacuum packaged seafood items like swordfish, salmon, and tuna steaks. Non-Vacuum-Packaged Products: Raw Foods....Foods that Weep The contents of these types of products may have been removed from their original shipping containers during the receiving and storage of these products (i.e., frozen blocks of shrimp, cod, scallops, chicken tenders and random roaster breasts). These items are to be placed inside a perforated 2" stainless steel hotel pan that is inside a 4" stainless steel hotel pan to catch the purge as the product thaws. For larger quantity of product, use a perforated lexan container inside a solid lexan container. These lexans can be placed on a wheeled dolly that holds the product at least 6" above the floor and may be roiled under the bottom section of shelving in the walk-in. These products are to be day dotted and stored away from ready to eat foods, and stored below previously cooked foods of the same food group, and below raw but portioned foods of the same food groups. These drip pans are to be changed daily. Any thawed product not prepared that day will be treated as a highly perishable food product and must be heavily iced 70 Chapter Seven; Tracing The Flow Of Foods Through Our Environment at all times. Each pan of product will have a shelf life label identifying the product, the day it began thawing and an the last remaining day that it may be prepared for service under the company meal periods standards. For instance, a 51b block of shrimp that was pulled from the freezer on Monday would be labeled as followed: ITEM: 36-46 Shrimp TE\4E: 9-30 AM DATE- 1/13/60 SHELF Pulled Monday ® DAYS LIFE Sold by Thursday PM HRS N9 � — �..�� EMPLOYEE' Toes Modified Atmosphere Packa.a _d Products- Fully Cooked or Blanched Foods in this category include fully cooked turkey, deli meats, pork ribs, etc. These products are to be stored on a clean and sanitized aluminum or plastic sheet pan, individually day dotted and properly rotated. Other items include prepared soups and sauces such as Onion Soup and Seafood Chowder. These items are best thawed, uncovered, in a 6" lexan container. Each bag is to be individually day dotted and rotated. The lexan containers are to be changed daily as part of the freezer pull. Fully prepared mashed potatoes are considered a daily usage item and should be pulled from the freezer no more than 24 prior to use. Bags of mashed potatoes can be stored on a clean and sanitized aluminum or plastic sheet tray, or stored in a lexan container away from all raw food products. Non-Modified Atmosphere Packaged Pmdu s: .onked Foods The foods in this food group include fresh frozen pasta, bread sticks, peas, breads and dessert items. These items are to be thawed on clean and sanitized aluminum or plastic sheet pans, individually day dotted and properly rotated. They are to be stored away from 71 Chapter Seven; Tracing The Flow Of Foods Through Our Environment any raw food items. The shelf life of the items in this food group varies from 1-5 meal periods. See updated Freezer Pull Charts for established meal period standards for each particular item. Bread products such as potato rolls and sub rolls are to be pulled in quantities for usage in one meal period. It is acceptable to use the forecasted quantity remaining from the one meal period to the next, but under no circumstances can they be used after 24 hours. 01,Thawing food at room temperature, or in hot water, must not be allowed under any circumstances. ALTERNATIVF THAWING METHOD There are times when sales of a particular item exceed projections. Replenishing the supply using the refrigerated thawing method would mean there would be no product for 24 hours. In these cases, an alternate thawing procedure is allowable. Frozen packaged raw or marinated meats and poultry and raw frozen fish and shellfish can be safely thawed in the following manner: 1) Food to be thawed should be in a watertight package. Most meats, poultry, and prepared foods processed by the QCC are vacuum packed in a barrier film. However, the seal may not always be perfect. As a safety precaution, the packages should be placed in a plastic bag then sealed and tied. Bulk packaged individually quick frozen (IQF) items such as raw chicken breasts and block frozen items such as scallops and shrimp must also be placed in a plastic bag and sealed. 2) Place the items to be thawed in a clean, raw food preparation sink under the water outlet. Open the cold-water faucet to a moderate flow over the product. The maximum temperature of the cold water used to quick thaw product is 70°F. Change the position of the product occasionally until the degree of thawing has been achieved. The water must be constantly draining and must not be allowed to build up in the sink. If the product is not going to be used immediately, it must be placed under refrigeration until it is needed. 72 Chapter Seven; Tracing The Flow Of Foods Through Our Environment MThis alternate thawing method should be used for emergency purposes only when the standard method is not practical. This alternate method is limited to the food items mentioned. It cannot be used to thaw bakery products or items where moisture will damage the product. PREPARATION AREA PRODUCTION OF POTENTIALLY HAZARDOUS FOOD___. All food contact surfaces, including utensils and equipment must be cleaned and sanitized prior to any food preparation. Potentially hazardous foods are highly susceptible to contamination during storage, thawing, and prep functions if proper temperatures are not maintained and proper sanitation procedures are not followed. Knives, utensils, equipment and work surfaces used in preparation functions must be thoroughly cleaned and sanitized before and after each food type has been processed to avoid cross-contamination of products. Preparation employees must wear proper hair restraints and latex or vinyl gloves must he changed wh .n they become soiled or when changing food product types. Potentially hazardous foods must not be exposed to room temperature for more than one hour during preparation procedures and immediately returned to refrigeration when preparation procedures have been completed. The practice of "Batch Preparation and Cookery' mandates that only the quantity of product capable of being produced in one hour or less be exposed to room temperatures. This process applies to several of our production items such as salad mix and topping production, and chicken tenderloin production. If the preparation for the total quantity of product required will take longer than one hour to prepare, only remove from refrigeration as much product as can be safety prepared in the allotted one hour time period. Leave the remaining quantity under refrigeration. 73 Chapter Seven; Tracing The Flow Of Foods Through Our Environment PRODUCE PREPARATION- Preparation and line cooks should prepare produce items specified in quantities sufficient to properly stock the kitchen line and maintain par levels in the walk-ins. They must be familiar with all standard recipe and portion controls. Preparation cooks may also be responsible for assisting with deliveries and should be trained on all receiving policies and guidelines, and all storage policies and guidelines. Designated produce items include any raw fruit or vegetable, such as lettuce mix, romaine prep, salad toppings, peppers, onions, mushrooms, celery, carrots, scallions, tomatoes, lemons, limes, oranges and fresh vegetable of the day. These items are to be: ♦Washed prior to preparation for 2 minutes under cold running tap water ♦Processed while wearing latex or vinyl gloves, and a cutting glove when making repetitive options. The cutting glove will be worn over and under latex or vinyl gloves. ♦Processed using mechanical means such as a sanitized slicer, dicer, or wedger. ♦Processed using manual means such as a sanitized white or black handled French knife used for ready to eat foods only. ♦Processed on a clean and sanitized white ready-to-eat foods only cutting board. ♦Prepared in quantity that eliminate Time/Temperature abuse possibilities (1 hr max.). ♦Portioned and stored in covered, clean and sanitized lexan containers, individually wrapped service ware or plastic food prep bags and individually day dotted. ♦Properly rotated and stored above and away from any raw potentially hazardous foods. *Quantity prepared will be marked on production sheets for assistance with par level management. 74 Chapter Seven; Tracing The Flow Of Foods Through Our Environment All of the previously listed standards are to be maintained while also maintaining the following: ♦ Maintaining work areas and work surfaces in an organized, clean and sanitary manner. ♦ Keeping equipment in good working order and clean/sanitized. ♦ Conducting daily refrigeration temperature checks and immediately notifying the manager of any problems. ♦ Working only one production item at a time to eliminate time/temperature abuse of food products. Keeping perishable foods properly covered and refrigerated. ♦ Use of white cutting boards for ready-to-eat foods. Properly cleaned/sanitized after each item is processed and/or before it is used. ♦ Inspecting food products for signs of spoilage, deterioration, and expired dates. Notifying the manager if food is thought to be unsuitable for production. ♦ Adhering to strict product rotation and storage policies. ♦ Wearing latex or vinyl gloves during preparation functions and changing them when completed with that task, or when your hands have contacted a possible contamination source, such as equipment, trash, door handles, phones or unprotected parts of your body. ♦ Maintaining good personal hygiene practices and dress codes. POTENTIALLY HAZARDOUS FOODS PREPARATION--- Prep cooks and line cooks prepare many items that are classified as potentially hazardous foods. These items are to be handled with the utmost care to control the possibility of cross-contamination to food that is a ready-to-eat. Another critical control point is maintaining temperatures as close to 40oF as possible during preparation. Microorganisms grow at a much faster rate as the temperature of the food rises. The maximum amount of time foods at the Ninety-Nine Restaurants may be at room temperature during the preparation is one (1) hour. 75 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Some examples of raw potentially hazardous foods handled by the cooks are raw chicken, seafood, and meat. These items are to be handled in the following manner: ♦Processed away from cooked foods such as turkey, corned beef. ♦Processed away from fresh vegetables and other produce items that will require no cooking before consumption, such as salads and shredded lettuce, sliced tomato, etc. ♦Processed away from other raw foods of different types, such as processing shrimp away from the processing of raw chicken. ♦Processed while wearing latex or vinyl gloves. ♦Processed on a green cutting board used exclusively for raw foods. ♦Processed with a red handled knife used exclusively for raw foods. ♦Processed or rinsed in a clean and sanitized prep sink that is not used for ready to eat foods. Pot and pan sinks are never to be used for food production of any kind. ♦Processed in a quantity that will safely be prepared within one hour under room temperature. ♦Processed in a manner that will contain all dripping or purge from spreading to a food contact surface by the means of a clean and sanitized lexan container, stainless steel hotel pan or with the use of an aluminum sheet tray to capture the purge. ♦Each piece of equipment, utensil, and counter top surface will be cleaned and sanitized upon completion of production of all raw potentially hazardous foods before beginning production of any other type of food. ♦Wearing latex or vinyl gloves during preparation functions and changing them when completed with that task, or when your hands have contacted a possible contamination source, such as equipment, trash, door handles, phones or unprotected parts of your body. ♦ Maintaining good personal hygiene practices and dress codes, especially washing hands after every possibility of contamination such as handling raw then ready-to- eat foods, using the rest room, touching any exposed part of the body, eating, smoking, handling trash, etc. 76 ---71Chapter Seven; Tracing The Flow Of Foods Through Our Environment COOLING POTENTIALLY HAZARDOUS FOODS--- Some foods are cooked, cooled, and held refrigerated for service for at a later time. These items include random chicken breasts for potpie, burrito filling, pasta, and peel and eat shrimp, etc. These foods are considered the most dangerous type of potentially hazardous foods. This is because the leading cause of food borne illness is the improper cooling of hot foods for service later. These foods must be cooled as quickly as possible in the following manner. BOILED STEAM KETTLE-COOKED FOODS... Items such as peel and eat shrimp; fresh vegetables and pasta are to be immediately cooled using an ice water bath. This is to stop the continued cooking of the product as soon as possible to eliminate over cooking. A 6" lexan container filled with ice and water in a 50/50 ratio will properly chill these products to below 40oF in as little as 5 minutes. Once the products are cooled below 40°F, immediately drain off all ice and water, allow to drain according to times written in the culinary manual and continue with the portioning procedure. Items such as roaster breasts for chicken potpie are not required to be cooled between the end of the cooking process (internal temp of 165°F) and the completion of the chicken potpie production. The chicken should stand at room temperature for approximately 10 minutes (or until the product can be safely handled for processing). The critical step in this procedure is to guarantee that the final internal cooking temperature of both the chicken and the stock reaches 185°F. Chicken Potpie is a daily preparation item and as such, chicken should be roasted daily for production. 77 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Ninety-Nine procedures do not allow an operation to cook chicken today, cool it, and then make a potpie the next day because the chicken would then be considered a reheated product. This process would lead to an inferior quality product. Prepared bulk soup or stew-type items such as chicken burrito filling, chicken pot pie and soup dujour are difficult items to cool quickly. The cooling procedure for foods of this type is to transfer the hot mixture to several clean and sanitized 2.5 gallon food pails containing quantities no more than 9" deep. Insert a clean and sanitized utensil to stir the product, and insert this container into an ice water bath. The ice water bath can be inside a lexan container or inside a clean and sanitized prep sink. Record the time the cooling process begins and the starting temperature to the "Cool Down Time/ Temp Log." Stir the product often and replenish the ice bath to ensure maximum cooling efficiency. The product must be cooled to below 70OF in less than two hours, and then cooled further to below 40OF in an additional two hours. (Some health codes allow an additional 4 hours to cool a product from 70oF to 40oF, but the Ninety-Nine policies are more stringent; we only allow two hours.) Record the time and temperature every 30 minutes until the product has been cooled below 40OF and log the readings to the Cool down Time/ Temp Log. Remove the utensil from the product, wrap with plastic wrap and day dot. Store under refrigeration in the proper location. 78 Chapter Seven; Tracing The Flow Of Foods Through Our Environment The following is an example of the Cool Down Log you will be using. Closely monitor the temperature of food that is being cooled, and record it below. All food must be cooled to below 40oF with 4 hours. DATE STEAM TABLE START TIME TIME TIME TIME FINAL BY: ITEMS /TEMP. /TEMP. /TEMP. /TEMP. TIME 30 min. 30 min. 30 min. /TEMP. Seafood _.._.._._._....._.. Chowder_..._._....._......_.._._.._I...----_.._._.._..__....__.._.__.._.._- ..__..___..__.._._.._.._.__ .._.._._._......._...__._.._ __..__........._..__.__ .__......___._...._..._.__. ..--_-_-_- Marinara Sauce _...._..__.__. Onion Soup _......__..___ 4 Cheese Pasta Sauce . ........._ -__"_.-_-_ __.__.___ COOLING GUIDELINES: • Food that is being cooled must reach 40°F (4°C)within 4 hours. • Use a calibrated, clean and sanitized thermometer to check temperatures. • Cool liquid foods in an ice water bath of 50% water and 50% ice. • Place the food in shallow pans. No more than 9" deep. • Check the temperature of cooling foods at least twice per hour or until food reaches 40oF (4° C). • Cover, label, and date cooled food, then store immediately in the walk-in. • Product must be agitated prior to taking the temperature. 79 Chapter Seven; Tracing The Flow Of Foods Through Our Environment HEATING AND HOLDING POT NTIA I Y HAZARDOUS FOODS The heating of fond nmducts is a critical cnntrol mint in mans-. 2 fond safety_ ThP preparation methods that are applied to each menu item must he strictl e fnllowed to Pns ure th minimum nssihiliti fir a nntential fondhnrne illn .ss S _veral of the SaiicPc aced of thp- Ninat Nine are of a "Reennsfitute" variety where water is added to a dried po dL-r and heated to specific temperatures to achieve optimum quality and consistencies ThP nthPr Sauce yarie iPS are "Fresh Frozen"fullvTprepared products that will nnl V require thc, product to he thawed and heated inside a vacuum package to a specific tempPraturP Both tTpPS of Sauces minimize tha risks of foodhorne illness but do not eliminate thnse risks cnm lep _tehv, RECONSTITUTED HEATING M THOD (MAP and Sous vide nrnductSl Y Reconstituted products such as Turkey Gravy, Chicken Gravy, etc will be produced under the following guidelines: ♦In a clean, sanitized aluminum saucepan with no visible baked on char. The removal of the food debris after each use is an important step in food safety, reducing the possibility for a chemical and a physical contamination source. ♦Under controlled heat on an open flame range. Medium heat strongly recommended. ♦In a quantity suitable for that meal periods usage only. ♦Heated to a minimum temperature specified on the package instructions. Some products require that they be brought to a boil (212°F) to engage the thickening agents. Other products only need to be heated to an internal temperature above 1650F to ensure optimum quality. *Accurate temperature readings should be taken for all products being prepared to ensure a minimum of 1650F is being reached. ♦Once reheated, all products will be transferred to previously heated steam tables that are capable of maintaining product temperatures at a minimum of 150°F. *Temperature readings will be taken, by management or line cooks, at a minimum of every two hours, to ensure product temperatures remain at a minimum of 150°F. 80 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Each food product being held for service will have a clean and sanitized utensil in the product at all times for dispensing. These utensils and pans are to be changed frequently and at the end of each shift. FR SH FROZEN PRODUCT HEATING METHODS__ Heating sauces that are vacuum packaged will be produced under the following guidelines: ♦In a clean and sanitized steam kettle, tilt skillet or aluminum saucepan depending on quantity needed. ♦Under controlled heat settings. Placing a chilled bag into rapidly boiling water could stress the packaging and cause leaking into or out of the packaging. Water temperatures of 170°F are optimum for heating these products quickly and without tear-out of the packaging. . ♦In a quantity suitable for that meal period or less, the efficiency of these types of product makes it possible to heat these items in a matter of minutes. Care should be taken to reduce the quantity of back-up products held for service to a minimum level. ♦Heated to a minimum temperature of 165°F. these products are fully prepared and the thickening agents have been engaged in the initial cooking process. Temperature readings will be taken prior to removing the product from the kettles for service to ensure a minimum temperature of 165°F. This - will be done by folding the bags over the stem of a pocket thermometer or by using an infrared surface temperature unit. Agitate the product to evenly distribute the heat and take the reading. *All heated products will be transferred to previously heated steam tables that are capable of maintaining product temperatures at a minimum of 150°F. ♦Temperature readings will be taken, by management or line cooks, at a minimum of every two hours to ensure product temperature remain at a minimum of 150°F. ♦Each food product being held for service will have a clean and sanitized utensil in the product at all times for dispensing. These utensils and pans are to be changed frequently and at the end of each shift. 81 Chapter Seven; Tracing The Flow Of Foods Through Our. Environment HOLDING OF REFRIGERATED FOODS FOR LINE SERVI All refrigerated foods held for service on the cooking line, would be held as follows: ♦Each food will be held in a clean and sanitized stainless steel hotel pan or squirt bottle. ♦Each food will maintain a temperature of 40oF or less at all times. If the temperature of the food product is above 40°F; remove the product and quick chill it in the walk-in cooler until the temperature is reduced to below 40°F. Check the cooling capabilities of the reach-in unit. If temperatures cannot be maintained, service to the unit is needed. ♦Each backup food product will be in a clean and sanitized stainless steel hotel pan, squeeze bottle, its original food grade plastic container, or a lexan grade food container. They will be securely wrapped in plastic wrap and day dotted for proper rotation. Some backup foods may be placed in a sealed plastic bag or wrapped with plastic wrap and placed on a clean and sanitized plastic sheet pan or aluminum sheet pan. No foods may be stored in open metal cans. ♦Each backup product must be previously chilled prior to storage for service. ♦Each food product held for service will be dispensed using an approved utensil or portioning service such as PC scoops and vegetable wagons. These are to remain inside the products at all times under refrigeration and are to be changed when the pans are changed or they become excessively soiled. ♦Foods that are not held under refrigeration, but are required to be held at or below 40°F, will be held inside an insulated stainless steel container or inside a stainless steel hotel pan that rests inside another container of ice water. ♦Foods held for service are not to be topped off under any circumstances. Topping off food products is an extremely dangerous condition and must be monitored by all members of management to ensure that each employee follows these guidelines. When running low on product, such as a dressing or sauce product, scrape the pan 82 with a rubber spatula to remove all of the product and transfer that product to a p p ramekin or nappy dish and hold chilled for future use. ♦Temperature readings will be taken, by management or line cooks, at a minimum of every two hours to ensure product temperature remain at a maximum of 40°F. ♦AII raw foods will be stored below cooked or ready-to-eat foods in all line reach-in units. Careful monitoring by all managers to this policy is extremely important. ♦AII foods will be removed from all reach-in units on a daily basis so the reach-in unit may be properly cleaned and sanitized. Watch for proper rotation of the food as they are returned to the reach-in unit. CROSS CONTAMINATION CONCERNS ON THE COOKING LINE___ Cross-contamination is defined as the transfer of microorganisms from one food to another through a nonfood surface such as human hands, equipment, or utensils. Due to the nature of our business, it is extremely difficult to operate on the cooking line without the potential for cross contamination occurring. The most efficient way to ensure that cross- contamination potential is minimized is through in depth training of our kitchen staff to the dangers that are presented, and to the proper methods under which each must operate. The following are some examples of monitoring procedures that must be followed. 83 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Employees must change gloves after contact with raw potentially hazardous foods: . Stocking chicken or other raw foods to the broiler then making a burger setup . Placing raw seafood items into the oven and then starting to assemble a finished food product. . Placing raw chicken tenders into the fryolator; then assembling a turkey club or salad item. .After handling any raw foods and before handling ready-to-eat foods, utensils or service ware. fil"IlAn alternative to changing the latex or vinyl gloves after every time raw foods are handled is to dip the gloves in a clean bucket of sanitizer that has maintained a concentration of 200 ppm. This is acceptable but is not a replacement for changing the gloves when they become excessively soiled. . Stocking chicken or other raw foods to the broiler, change or dip your gloves in sanitizer solution, dry them with a damp, clean sanitized towel, then begin making a burger setup. . Placing raw seafood items into the oven, change or dip your gloves in sanitizer solution, dry them with a damp, clean sanitized towel, and then start to assemble a finished food product. . Placing raw chicken tenders into the fryolator, change or dip your gloves in sanitizer solution, dry them with a damp, clean sanitized towel, and then start to assemble a turkey club or salad item. . After handling any raw foods, change or dip your gloves in sanitizer solution, dry them with a damp, clean sanitized towel, and then begin handling ready to eat foods, utensils, or service ware. 84 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Utensils and service ware can become sources for cross-contamination in our kitchens. Ladles used for dispensing ingredients onto raw food products cannot come in contact with that raw food item and then be returned to the ingredients pan. What has just happened is that the ingredient is now potentially contaminated with harmful microorganisms from that raw piece of food product coming into contact with the utensil. Areas of particular are: . Seafood bread crumbs pc scoop . Chopped tomato pc scoop . Scallions pc scoop . Clarified Butter ladle Cross-contamination from a cooked food to another cooked food is of concern for quality issues only. If both items were properly prepared and they come into contact with one another, it is doubtful that harmful microorganisms exist that would cause danger from this type of cross-contamination. However, the flavors may be transferred to one another causing a quality issue. Knives used on the cooking line must be properly managed to avoid cross-contamination. The red raw knife must not be stored with other knives used for ready-to-eat or cooked foods. The red raw knife must be sanitized after each and every use and placed in a stainless steel knife guard away from any other knives. These knife guards should be cleaned and sanitized after each shift. Cross-contamination is a concern on the broiler station if raw foods come into contact with cooked foods that are being removed for service. Care must be taken to keep raw foods away from those nearing the end of the cooking process. If raw foods should come into contact with cooked foods, those cooked foods should be cooked for an additional period of time to kill any potentially harmful microorganisms that may be present. Keep in mind that the external temperature may be in excess of 165°F already, thus minimizing the additional time needed to kill those microorganisms. 85 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Tongs and spatulas used on the broiler station may also carry the potential for cross contamination of food products. However these utensils are in constant contact with extremely hot food products and are subjected to very high temperatures. Care must be taken when turning partially cooked food products and then turning foods nearing the completion of the cooking process. Additional cooking may be needed, or wiping of the utensils in question with a clean sanitized towel if this situation presents itself. FOOD DUALITY ASSURANCE INE CHECKS Management is responsible for completing three (3) F.Q.A. Line checks daily. The scheduled times are 11:00 A.M., 4.00 P.M., and 9:00 P.M. These checks ensure the following aspects of our Food Quality Assurance Program are being achieved: ♦ Highest possible quality food product prepared for our guests. ♦ Preparation of the foods following, proper specifications and procedures. ♦ Highest level of sanitation maintained at all times in the kitchen. ♦ Lowest possibility for the, potential of cross-contamination or foodborne illness. ♦ Increased profitability through reduced waste and poor quality. The management team is responsible for the completion of these line checks three (3) times per day. The managers are required to wear the following uniform while conducting all line checks. ♦ White FQA Lab coat or Chef Jacket ♦ 99 FQA Ball Cap or suitable hair restraint ♦ Pocket Thermometer or approved Thermo-coupler device ♦ Clean and sanitized towel or wiping-cloth ♦ Latex or Vinyl Gloves 86 Chapter Seven; Tracing The Flow Of Foods Through Our Environment What are we looking for when we are conducting the line checks? ♦ Temperatures being maintained for all food products. .Chilled foods 40OF or below .Hot foods at 150OF or above, but not too hot .Temperature of equipment is maintained at proper levels ♦ Cleanliness of equipment and workstations maintained. .Saucepots clean and free of char .Cutting boards and work surfaces clean and sanitary .Sanitizer maintained at 200 ppm, present and used on all stations ♦ Quality of the foods prepared and held for service .Taste .Iced .Texture .Eye appeal .Smell .Age .Condition of holding pan ♦ Quantity of foods prepared and held for service that might affect quality. .Perishable items (produce, vegetables, cream sauces, etc) .Items close to expiration, Day Dots, Meal period standards .Late night product levels that might affect cost ♦ Utilization of portion control devices for food safety reasons .PC Scoops in all products; maintained in good sanitary condition .Ladles in all products; maintained in good sanitary condition .Tongs and Spatulas are in good sanitary condition ♦ Fryolator grease in good condition, testing, discard if needed ♦ No chemicals present on the line while foods are in production or held for service. The accurate and timely completion of the FQA Line Checks plays a critical role in food safety. EThe direction given by the management team to the line cooks must be consistent with company policies and procedures. These actions are the cornerstone of our food safety program 87 Chapter Seven; Tracing The Flow Of Foods Through Our Environment Below is a sample of our FQA Line Check document that will be used while conducting the FQA Line Checks. Ninety Nine Restaurant&Pub F.Q.A. DAILY LINE CHECK MON TUE WED THU FRI SAT SUN DATE: / /2000" OVEN STATION 11:00 . 4 00 P:1VI 9s00 P 1VI AM Refric ieration Temperature-330- 40OF Seafood-day dots, fresh, odor, iced, pans drained 5MP Blanched chix tenders light color, IMP Veg Du Jour prep-fresh, day dots-nappies available Prime Rib-picked, 130°F, romaine leafs, 4PM,�chz cloth Convection Oven temperature-425OF Pasta Water-clean maintained 180OF Saute pans-clean free from scrapes Refrigerated food ins eed rail - 380F - 40OF Fajita Veggies 5mp,wagon used/Port Mushrooms 2MP STEAM.TABLE PRODUCT'S - - XP DITIN The position of Expeditor plays a key role in food safety. This is the final opportunity for product review before it is served to the guest. The expeditor has the final say whether foods are safely handled and of the highest possible quality and whether they will be served or rejected. Food Safety issues that the expeditor must be aware of include the following: ♦Use of tongs when handling all foods and garnishes. These items will be dispensed with tongs, scoops, and ladles whenever possible. 88 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Foods prepared and placed in the window for service must appear properly cooked according to the customer's specifications. Obvious signs of undercooking of some food items include excessive blood collecting on the plates for all steaks and burgers, opaque or translucent appearance to grilled chicken products, clear or grayish color in most seafood items, and light color to all fried foods. These Characteristics may be indicative of undercooked foods and should be returned to the kitchen for confirmation. *The expeditor is not required to wear latex or vinyl gloves while expediting, although gloves are recommended to be worn if not doing table visits or delivering food to tables. ♦The expeditor will, if required, wipe smudges or drippings off service ware with a clean napkin, not a sanitized wiping cloth as the sanitizer is a toxin and may contaminate the foods. *The expeditor must be fully trained in food safety issues that may arise in this position. Servers are not allowed to top off any food products and the expeditor must enforce this policy. SERVICE TO THE GI J ST_ Several areas of food safety apply to the service of foods to the guest. The method in which servers carry foods, the number of plates allowed to be safely carried, and the manner in which these plates are stacked while carrying foods all are critical elements of our food safety plan. ♦Servers are to carry foods in a manner that does not allow their hands or other body parts to come in contact with the foods being carried. The servers must grasp the rim of the plates only and not allow their fingers to come in contact with the foods. 89 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Servers must not attempt to carry more plates than they can safely carry for the risk of physical contamination occurring through contact of their uniforms with the food. ♦Plates must not be stacked in a manner where the bottom of one plate would contact the food on the plate below. The bottom of the plate may be contaminated with potentially harmful microorganisms that may have been transported from a soiled counter top, cutting board or other food contact surface. We should always assume that the bottom of anything is contaminated. ♦The 50/50 rule must be applied to the service of foods and beverage items to our guests. The server or bartender to transport the beverage for service must use the bottom 50% of the glass or beverage vessel. The top 50% of the glass or beverage vessel is for the guest to grasp and drink from. Hands or fingers should never be allowed to come in contact with a portion of the service ware for beverages that will potentially come into contact with a customer's mouth. ♦Service ware that will come into direct contact with a customer's mouth must be stored in a manner that allows the handle of that item to be grasped by a server, not the part that will be used to eat with. Silverware, to-go utensils (if unwrapped), a straw of any type, drinks picks, stirrers, and bar garnish items are all included. ♦Whenever possible, side items such as ramekins and nappy dishes of requested salad dressing's, dinner rolls, lemons etc. will be carried to the table using an under liner plate so your fingers do not come into contact with the food product. 90 Chapter Seven; Tracing The Flow Of Foods Through Our Environment CI FARING AND CLEANING THE TABLES AND RAR TOP--- As previously stated, soil is any remaining food item that is not finished by the guest, as well as any food spills or crumbs remaining on the tables and booth seats. These soiled service ware items will be cleared away as soon as possible from the guest table. Any non-used portion control food products such as butter chips, sour cream, oyster crackers; etc will not be re-used for service and are to be immediately discarded while clearing the table. Cleaning and sanitizing of the tables and booth seats will be done in the following manner: *The server will remove all soiled service-ware to the dish room or to a bus bucket in a hutch area. The server will dip their hands into a sanitizer solution that is maintained at 200 ppm and squeeze the excess sanitizer out the approved front-of- the-house wiper towel that has been submerged for service. The server will take the sanitized wiper towel and spray bottle containing sanitizer solution to the table. *The server will remove the condiments from the table and spray the table-top with a liberal coating of the sanitizer solution. The server will wipe off the entire table, wiping as much moisture off the tabletop as possible. The debris collected will be wiped into their hands or into a clean bus bucket, suitable for front-of-the-house use. Booth seats will be wiped in the same manner taking care not to allow debris and crumbs to fall onto the floor. ♦Immediately after wiping the table-top and booth seats the server MUST wash there hands with hot soapy water for at least 20 seconds and completely dry their hands with either a single use paper towel or an air drier (if one is present). No other function will be performed until the server's hands have been properly washed. 91 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦Tables will be allowed to air dry before re-setting them with clean and sanitized service- ware, napkins or placemats. *Tables are not to be set at the close of business. Any food contact surface such as tables and bar- tops are to be re-sanitized if not sanitized within four hours of last use. ♦ Return the front-of-the-house wiping cloth to the sanitizer bucket for its next use. The sanitizer solution will be changed every four hours, or sooner, if it becomes excessively soiled or test strips indicate the sanitizer strength falls below 200 ppm. 01.Bartenders will clean the bar in the same manner excluding the use of the squirt bottle. CLFANING AND SANIT17ING PRINGIPIL FS AND POI I S Cleaning at the Ninety-Nine Restaurant Pubs refers to the steps that must be taken to remove Soils from food contact surfaces before sanitizing will be effective. Soils are not only dirt and dust particles; they may include chemical contaminants and organic substances. Some soils do not bond to a surface and are easy to clean. For various reasons, other soils form a bond with a surface and are hard to remove. Soils can be classified into two basic categories, inorganic and organic. SFPFRATION OF SOIL FROM A CONTACTS RFA Soils deposited in cracks, crevices and hard to reach areas are the most difficult to remove. Ease of soil removal from a surface depends on the surface characteristics such as smoothness, hardness, porosity, and wet ability. There are a number of ways that soil can be removed: 92 Chapter Seven; Tracing The Flow Of Foods Through Our Environment ♦ By mechanical means such as scrubbing with a brush or other abrasive material. ♦ With water, air or steam pressure. ♦ By penetrating the soil with surfactants, such as water. ♦ By changing the physical structure of the soil with chemicals. THIP ClFANING PRO SS__ An effective cleaning process can be broken down into three segments: ♦ Releasing the soil's bond with a surface by mechanical means or by the use of appropriate cleaning compounds. ♦ Dispersion of soluble soil or suspension of insoluble soil in the cleaning solution. ♦ Elimination of the cleaning solution, containing the soil, by flushing or rinsing the surface with water. CLEANING COMPOUNDS___ The major functions of cleaning compounds are to lower the surface tension of water so that soils can be dislodged and loosened and to suspend the soil particles until they can be flushed away. To complete the process, a sanitizer is applied to the cleaned surface to destroy any residual microorganisms. A source of satisfactory water is needed to compliment the cleaning compound. Water for cleaning should be clear, odorless, non-corrosive, and free of microorganisms and minerals (soft water). The types and uses of the cleaning compounds used by the Ninety-Nine Restaurant/Pubs are listed in the Americlean and Ecolab handbooks. 93 Chapter Seven; Tracing The Flow Of Foods Through Our Environment CLEANING CONSIDERATIONS---- Cleaning compounds used by Ninety-Nine Restaurant-Pubs are dispensed by automatic equipment at recommended concentrations. The dispensing equipment is pre-set and must not be altered by employees. It is extremely important that adequate cleaning compound levels are maintained in the dispensers. Employees must also be careful to dispense the proper cleaning compound for the intended cleaning function. Spray bottles must be properly labeled with an approved label, provided by the supplier. Stainless steel sponges are not to be used at the Ninety-Nine. General cleaning is usually accomplished by manual labor using basic supplies and equipment. Supplies may include nylon scrub pads, brushes, wiping cloths, scrapers and squeegees. These tools are often used with cleaning compounds to remove stubborn soils. Brushes, scrapers and squeegees should be constructed of material that will not crack, splinter or peel. Because they are absorbent, wiping cloths and sponges are often sources of cross-contamination when they are used to wipe contaminated surfaces without being properly washed and sanitized. Cellulose sponges are not permitted for use on food contact surfaces. Wiping cloths used for wiping food spills on food contact surfaces must be rinsed frequently in a sanitizing solution. The sanitizing solution should be maintained at the proper level (200 ppm for quaternary sanitizers), and changed when the water becomes dirty. The solution must be tested before each meal period and each time it is replaced. For front-of-the house tables and bar-tops, use spray bottles with a 200-ppm quaternary sanitizing solution. Spray bottles are not to be used at the bar, as they may potentially spray a guest. CLEANING OF FOOD CONTACT S JRFAC S_ Food contact surfaces (i.e. cutting boards and table tops) must be cleaned and sanitized every time there is a change in processing between raw beef, poultry, pork or raw seafood, or in any change from raw to ready-to-eat foods. Cutting boards used at each work station must 94 Chapter Seven; Tracing The Flow Of Foods Through Our Environment be cleaned and sanitized before each shift, several times during the shift (especially when going from one food group to another), and at closing. When the cutting boards are not being used, cleaned and sanitized cutting boards will be stored in approved racks in an upright position away from contamination sources. Cutting boards are to be cleaned in the three compartment sinks and then run through the main dish machine as an added form of protection. All cutlery knives must be washed and sanitized between specific food groups, job functions, and again before being stored in approved knife racks. Knives will be cleaned with a concentrated solution of detergent sanitizer (D-10/Oasis 144/Ster Bac Blu) and a sanitized kitchen towel. Knives not in use will be stored in an approved NSF wall mounted removal knife rack. Daily manual cleaning of the knives and the knife rack are required as followed. At the end of each shift, place all knives into small holed silverware flat rack and transport the knives to the dish room. Spray the knives with the pre-sprayer removing as much food debris and particulate as possible. Run the knives through the dish machine and allow to air dry. Remove the knife rack from the wall and wash through the main dish machine. Allow the rack to air dry and return it to the wall securely. Carry the dish rack containing the knives back to the knife rack and place knives in the rack for storage. Cleaning and sanitizing must be performed after any interruption of operations during which contamination may have occurred (or every four- (4) hours maximum). Tableware must be washed, rinsed, and sanitized before and after each use. Table tops will not be set at the end of the night due to a lapse of greater than four hours from closing until opening. All tabletops and bar-tops will be sanitized prior to setting with service wares in the morning. All kitchen equipment must be cleaned and sanitized before production begins in the morning, and according to established schedules. 95 Chapter Seven; Tracing The Flow Of Foods Through Our Environment MANUAL CLEANING AND SANITIZING____ For manual cleaning and sanitizing of equipment and utensils, the three-compartment sink will be used. The first compartment shall be filled with clean water and the appropriate concentration of cleaning solution. The water temperature should be maintained at temperatures of at least 110°F. The water should be changed when it has become visibly soiled or cools down to temperatures below 100°F. The second compartment shall be filled with hot clean rinse water at a temperature of least 110°F. The water should be changed when it becomes visibly cloudy or cools to a temperature below 100°F. The third compartment shall be filled with water at a temperature of at least 110°F. with a quaternary sanitizer maintained at a minimum level of 200 ppm. Items should remain in the sanitizing solution for at least two minutes, then removed and air-dried. Items that are cleaned using the manual cleaning process include all stainless steel hotel pans, all aluminum sheet trays, colanders, saucepans, cast iron skillets, stainless steel trivets and any heavily coated/caked lexan containers. All cutting boards will be scrubbed in the three-compartment sink with nylon scrubby, rinsed and sanitized and then run through the main mechanical dish machine for a final wash and sanitizing. The use of peg racks for the main dish machine are a useful device to aid in the drying of items washed in the three compartment sink as they are able to be dried in an upright fashion prior to storage. MECHANICAL CLEANIN AND SANITI IN All mechanical dish machines and glass washers installed at Ninety-Nine Restaurant- Pubs are NSF approved and meet all state sanitary codes. Although the models and capacities may vary, the operating principals remain the same. All dishwashers are equipped with automatic detergent, drying agent and sanitizer dispensers. The exception is high temperature machines that require a final rinse of 180OF for proper sanitizing. All machines are equipped with tank temperature gauges. The fashion in which these machines are able to remove soil, sanitize and quick dry service ware can be severely reduced to unsafe 96 Chapter Seven; Tracing The Flow Of Foods Through Our Environment levels if the wash water becomes excessively dirty. The wash water must maintain temperatures between 140°F and 160°F; have the proper concentration of soap and have relatively clean water to perform properly. As a rule, under normal usage conditions, the wash water must be changed every two hours or earlier. The proper removal of soil at the pre-spray station is critical. The dishes must be free from as much food soil as possible prior to entering the dish machine; otherwise the machine may not be capable of properly washing and sanitizing. The placement of the curtains is critical in keeping soapy wash water out of the clean, sanitized rinse water in the machine. Improper placement of these curtains may leave a soapy or slimy film on the dishes to which the sanitizer is being applied, often seen as a gritty particulate on the service ware. The method in which the dishes or service ware is loaded into the machine is also an important factor. The designs of the machines vary, but most use a bottom and top manifold sprayer that project water (under pressure) towards the items being washed at an angle. The items being washed must face the machine as they are being brought through on the conveyor so that the water is being sprayed over the entire surface of the item. Placing items in sideways minimizes the washing and sanitizing efficiency and will result in poor wash quality of the service wares. STORING rLFANING COMPOUNDS---- The handling and storage of cleaning compounds is important. Manufacturer recommendations for handling and storage must be followed. Many granular or powder forms or cleaning compounds will absorb moisture and will cake if they are left exposed. Generally speaking, all cleaning compounds must be suitably contained and stored in a dry area. The area should have moisture free air, be well ventilated, and be maintained at a moderate temperature to avoid freezing liquid cleaning compounds. Cleaning compound containers should be stored at least six inches off the floor and labeled to show the contents. All 97 Chapter Seven; Tracing The Flow Of Foods Through Our Environment chemicals are to be stored in a separate area, no higher than four feet from the floor and away from food storage areas. EMPLOY EMPLOYFF SAFETY---- Keeping in compliance with the Occupational Safety and Health Administration's (OSHA) requirements, Ninety-Nine Restaurant-Pub employees must be trained in the proper use and safety precautions for each of the cleaning compounds used. Many strong cleaners can be harmful to the skin and eyes and some can produce toxic fumes when handled improperly. Gloves, goggles, and aprons must be used when retrieving, changing, and disposing of empty chemical containers. The containers being changed must remain sealed until mounted; then they may be opened. This is done to avoid spilling or splashing of chemicals while mounting them onto dispensing systems. Goggles, gloves and safety shields must always be worn when handling, cleaning compounds used on hoods and ovens since even the mildest cleaner can cause eye irritation. Cleaning compounds must only be used by a trained employee and always according to the manufacturer's instructions. Some chemicals used at the Ninety-Nine Restaurant Pubs are considered to be "restricted." This means that only properly trained line cooks and dish porters will handle and use these chemicals. Generally, these items are oven and grill cleaners, which are some of the most dangerous cleaning compounds available for use in our restaurants. These products are to be used with extreme care and are to be stored under all other chemicals in a locked storage facility. These chemicals must be returned to that restricted storage area after each use to avoid improper use by an untrained employees. DFALING WITH A . .ID NTS Again, in accordance with OSHA requirements, Material Safety Data Sheets (MSDS) describing chemical products used a Ninety-Nine Restaurant-Pubs are readily accessible to 98 Chapter Seven; Tracing The Flow Of Foods Through Our Environment applicable employees. When an employee is splashed with a chemical cleaner, the affected area must be immediately flushed with large amounts of clean water. The immediate dilution of the chemical with this large volume of water will help minimize the effects of the chemical on the skin and particularly the eyes. Since time is relevant, employees should be familiar with available clean water sources at the restaurants. All incidents, however minor, must receive immediate medical attention. All incidents, however minor, must be reported to the Kitchen or Restaurant Manager. SANITIZERS____ Sanitizers are used immediately after cleaning to reduce the level of harmful microorganisms remaining on the cleaned surface to a safe level. Soil remaining on a surface as a result of incomplete cleaning will seriously affect the effectiveness of the sanitizer. There are several products used for sanitizing. The principal chemical sanitizers used by The Ninety-Nine Restaurant-Pubs are chlorine compounds and quaternary ammonium compounds. CHLORINE SANITIZERS QUATERNARY SANITIZERS Americlean Liqu-A-Klor Control Plus D-10 (detergent/disinfectant) Ecolab Eco San Ster Bac Blu Oasis 144 Chlorine sanitizers are used in our dish and bar machines. Quaternary ammonium compounds (often called "qua&') are used as sanitizers in our three-compartment sink and for all other manual cleaning and sanitizing functions. 99 Chapter Seven; Tracing The Flow Of Foods Through Our Environment TFSTING SANITIZFR STRIFISIGITHS Sanitizer solutions used in rinse water are deemed effective when they are maintained at suitable levels, generally referred to as parts per million (ppm). A designated Ninety-Nine Restaurant-Pubs employee is responsible for verifying the sanitizer strength in the dishwasher, glass-washer, and manual ware-washing sink. These daily readings will be logged on to the daily FQA Line Check sheet in the section for chemical readings. State codes require that these records be kept on file for a minimum of thirty days. Sanitizer test strips are available from your chemical company, and are mandatory at all Ninety-Nine Restaurant-Pubs. There are two kits available, one for testing chlorine sanitizers and another for testing quaternary sanitizers. They are not interchangeable and care must be taken to insure that the right strips are used. The paper strips are chemically treated to change color when dipped in a sanitizing solution. When compared to a color chart, the approximate parts per million of solution can be determined. Concentration levels must be tested each time the solution is replaced. TESTING OF PROPER I EVEI S OF SANITI7 R IN A DISH MACHINE- (Chlorine sanitizer).... 1) Run a rack of dishware through the machine 2) As soon as it passes through the final rinse section (130 1600), hold a 11/" test strip against the wet service-ware. 3) Immediately compare color chart (50 ppm is the correct level). TESTING OF PROPER L FVFI S OF SANIT17FR IN A RAR MACHINE (Chlorine sanitizer).... 1) Run a rack of glasses through the machine. 2) After the cycle is complete, hold a 1'/2" test strip against a glass. 3) Immediately compare color chart (50 ppm is the correct level). 100 Chapter Seven; Tracing The Flow Of Foods Through Our Environment TESTING OF PROP R l F:VFIq OF SANIT17FR IN A THRFF (;OMPARTMFNT SINK (Quaternary sanitizer).... 1) Fill sink and add sanitizer. 2) Tear off a 1'/2 strip of test paper and dip in solution for ten seconds (avoid any foam). 3) Compare to color chart (200 ppm is the correct level). WASTF MANA M NT- Timely disposal of garbage and trash is an important part of the Ninety-Nine Restaurant-Pubs Food Quality Assurance and Sanitation Program. Waste products attract the pests that can contaminate food, equipment, and utensils. This contamination can lead to increased food spoilage and the potential for foodborne illnesses. Trash at Ninety-Nine Restaurant-Pubs includes cardboard, paper, glass, plastic, and metal cans. It also includes used paper towels, kitchen towels, paper napkins and other non-food discarded materials. Garbage includes discarded organic materials such as food trimmings, spoiled food products, out of date foods, and foods left on customer's plates. Pests are drawn to accumulated trash as a location to hide and breed. Pests are drawn to garbage as a food and breeding source. While garbage poses a larger contamination threat, trash that contains food residues becomes a serious contamination source. Although waste management is the focus of this segment, any exposed food product left at room temperature is subject to pest contamination. Uncovered popcorn barrels and breading products are an example. Waste containers should be leak proof, pest proof, easily cleaned and durable. Plastic refuse bags should always be used to line waste containers. Waste containers should be strategically placed where trash and garbage is likely to accumulate. Waste containers should be emptied regularly to prevent the formation of odors, which attracts pests. Waste 101 Chapter Seven; Tracing The Flow Of Foods Through Our Environment products with excessive moisture should be drained before being placed in lined waste containers. Excessive moisture is a principal odor developer when it leaks from a punctured waste container liner. REOl1LATIONS OF SOLID WASTF CONTAINFRS ♦Solid waste shall be kept in durable, easily cleanable, insect-proof and rodent proof containers that do not leak and do not absorb liquids. Plastic bags or wet strength paper bags shall be used to line these containers and they may be used for storage inside the foodservice establishment. ♦A separate 8 to 10-gallon size container is required for all broken glass or china. ♦Containers stored outside the establishment, and dumpsters, compactors and compactor systems shall be easily cleanable, shall be provided with tight fitting lids doors or covers and shall be kept covered when not in actual use. In containers designed with drains, drain plugs shall be in place at all times, except during cleaning. ♦There shall be a sufficient number of containers to hold all the garbage and refuse that cumulate between trash runs. ♦Solid waste shall be disposed of often enough to prevent the development of odor and the attraction of insects and rodents. ♦Soiled containers shall be cleaned daily to prevent insect and rodent attraction. Each container should be thoroughly cleaned on the inside and outside in a way that does not contaminate food, equipment, utensils or food preparation areas. Suitable facilities, including hot water and detergents or steam, shall be provided, and used for washing containers. 102 Chapter Seven; Tracing The Flow Of Foods Through Our Environment DUMPSTERS AND CONTAINERS_... All Ninety-Nine Restaurant-Pubs are provided with containers for outside storage of trash and garbage. The number and size of the containers will vary depending on the storage needs of the restaurant and the frequency of pick-ups. Some operations may include compactor units and others may have separate units for recycling programs. At all Ninety Nine Restaurant- Pubs locations, these containers must be placed in an area that has a smooth surface of concrete or asphalt, preferably with a drain, and accessible to a hot and cold water outlet for cleaning purposes. Refuse containers are equipped with drain plugs. These plugs must always be in place and only removed when the containers are being washed. MIRefuse containers can almost always be seen by customers parking their vehicles in that location. Sloppy, odorous and ill kept refuse areas may create a negative image of our restaurants. USING CONTAINERS PROPERLY____ ♦Keep container cover closed except when loading refuse. Refuse brought to the container must be immediately placed in the container and not accumulated on the outside. ♦Do not overfill container. If insufficient storage space is a chronic problem, a larger container or more frequent pick up should be considered. ♦Immediately clean up spills that may miss the container. Wash off any liquid or food spills that may run on the side of the container or onto the ground. Odors develop quickly and will attract insects and rodents. *The interior and exterior of the container should be washed and rinsed with hot water after each pickup, particularly during hot weather months. 103 Chapter Seven; Tracing The Flow Of Foods Through Our Environment R Y , IN All Ninety Nine Restaurant-Pubs are provided with metal containers supplied by a local rendering company, for storing all fryolator grease and grease skimmed from traps. The container is to be located on a smooth surface of concrete or asphalt, next to the dumpster. The container is on wheels and has a hinged lid that must be kept in the closed position when not in use. Each restaurant should have a grease container for transporting the grease from the fryolator to the recycling container. The rendering company picks up the grease on a monthly basis. The rendering company is responsible for the maintenance of the grease container. Any grease spills that run on the side of the container or on to the ground must be immediately cleaned. GRFAS TRAPS____ An in-house employee will clean all grease traps in the Ninety-Nine Restaurant-Pubs on a monthly basis. The extracted grease will be transferred to the grease container located in the dumpster area. LAUNDRY STORA GF Most of our restaurants are provided with an outside laundry service. The laundry service delivers clean linen and picks up soiled linen on a weekly basis. The restaurant is to supply an area so that all clean uniforms can be hung on a hanger, with the exception of aprons and towels. The uniform rental company will provide wire racks and an appropriate number of linen bags. Restaurant employees are responsible for: ♦ Sorting all uniforms in separate bags, which will be stored in the designated changing area. ♦Storing all soiled towels in a container with a closing lid and kept away from food production areas. 104 APPENDIX A 1 MANAGERS GUIDE TO WORKER'S COMPENSATIONAND LIABILITY CLAIMS Due to the volume of Worker's Compensation and Liabilities, it is necessary to stress the need for an accurate and complete system for filing claims. It is absolutely imperative to be consistent on the First Report of Injury. Please remember state laws mandate the urgency for immediate action. It is imperative that all information is filled out completely or to the best of the manager's knowledge. The following are examples of some of the important information we need in order to process the employees claim promptly and efficiently: ➢ Complete and correct name, sex, current address, and telephone number. ➢ Social security number. ➢ Date that the injury occurred/date that the injury was reported. ➢ Did the injury occur on or off premises? Were there any witnesses? If so, get name and telephone number of witness. ➢ Did the employee receive medical attention? If so, where? ➢ Be sure to include the store location, store number, telephone number and full detailed description of incident. The manager must sign the form. ➢ Did employee lose time at work? Did employee finish his/her shift? LOST TIME MEANS. S consecutive days or more of no work, including days off and Weekends for Massachusetts's employees. 3 consecutive days or more for Connecticut, Rhode Island and New Hampshire employees ➢ If so, how many days? When is she/he expected to return to work? All Reports MUST be faxed to the Home Office the day of the injury (Fax 781-933-0821) and then send the hard copy to the Home Office, Attn: Maria Mustacchia. REMINDER: IT IS IMPERATIVE THAT IF YOU HAVE AN EMPLOYEE WHO WILL BE LOSING TIME DUE TO ANY INJURY, THAT YOU REPORT IT TO MARIA MUSTACCHIA IMMEDIATELY. PLEASE REMEMBER THAT IF YOU SEND IN A LOST TIME REPORT TO THE HOME OFFICE LATE OR NEGLECT TO NOTIFY MARIA IF AN EMPLOYEE WILL BE OUT LONGER THAN EXPECTED. THAT A PENALTY FEE IS APPLIED, THEN THE RESPECTED UNIT WILL BE CHARGED. Ex: 1) Mary was injured on 10/1/99 and returned to work the next day, and did not see a doctor then this is a Notice Only claim. This will not be filed with the state. 2) Mary was injured on 10/l/99 she went to the doctors and may return to work on 10/3/99 then this is a Medical Only claim. 2) Mary was injured on 10/1/99, returned to work on 10/2/99 and then was out for 5 more days after that, the unit forgot to notify the Home Office. This is a 2 Lost Time claim. Mary returns to work and would like to be compensated for her lost time, but her lost wages were never reported. The state is finally notified. They will refer to her First Report of Injury and discover that her report was filed well over the number days allotted. The state in turn will fine the Home Office $100. This fine is applied for every lost time report that is not filed. Given the number of late reports that are filed, we can not allow this to go on. If a penalty fee is applied then it will be sent to the respective unit. LOST TIME COMPENSATION START Massachusetts Lost Time of 5 or more days, compensation starts on 6 day New Hampshire Lost Time of 3 or more days, compensation starts on 4 day Rhode Island Lost Time of 3 or more days, compensation starts on 4 day Connecticut Lost Time of 3 or more days, compensation starts on 4 day 3 LIABILITY All information must be completely filled out when involving liabilities. Please include the following: ➢ Name and address of customer. ➢ Telephone number. ➢ Complete description of type of injury. ➢ Did the incident occur on or off property? ➢ Were there witnesses? If so, get name (s) and telephone number(s). ➢ Did the customer receive medical attention? ➢ If so, was the customer taken to a medical facility? ➢ Managers must sign all forms and must include store number. ➢ Fax the Home Office the day of the event, and then send the original copy to the Home Office to the attention of Maria Mustacchia. It is important that all information is filled out to the best of your knowledge. This will ensure that all claims are sent to AIG Claim Services in a timely manner and the customer will receive immediate attention. Attached please find examples of the Worker's Compensation First Report of Injury and General Liability Form pertaining to each state. Please remember when it comes to a Customer Injury that you are accommodating to their needs but remain non-committal. This means that never promise the customer that "We will take care of everything"the customer hears. "All my expenses will be paid." This makes it very difficult for our insurance company to deal with customers who are very persistent. Please remember to write CLEARLY. Thank you for your cooperation. 4 APPENDIX B 5 CUTTING BOARDS AND KNIVES Ol W=:wmmmmm�0m:,:.l -' READY WHITE = TOL FOODS R AIAI FO W W L S A "99 " F. Q,A STANDARD MOM., � 4 , 5 '� F e r 1 4' tt t a t i'.• BONI .w.>. b x ro � � c. 4 ; � _ ✓ E �r Y �y f_ y t c .r y ev.ts�rt owl ITM Mr gg- ME Vh a � t3"zS�z �e u< _. � x.: z x G r �. � � � g .r"Sde �•''��:?�5 -4�,Y. a :: i :' 7: t r:e a s N� .. a 3 �. ✓-. �- s.,,�+:��a.-� `�"�F } 3 _e-e�t.v�} ?�' r ._i � .7-,z.h wur.ra-;.. .,>r,,,a:.. .m�. +s>, �v>ra..�a r.,�:....,rrf (�;xro.rjx...i.#.r.f P DRN,.,',,RE OIL 1 .olsp, P� Sip Copp KETTLE T- I E:E:E7D LAVuR e ow pop Ped core ,LT cz forecnd� ONTAIN s HAVE YOU COMPLETED YOUR COOL DOWN CHART TODAY ? ? 99 FQA STANDARD ' ✓� Ica� - a � � a a � Pi C ) DER Coax R L16 ( wtA I OT Fil � �34. y L 1 :I . i -. 1 }f , I , f. ct r� U N N, are — _ � I: .•` — i I ...E s , I i a' ' , II ' — 'C f i � f I Seating Plan a .r a S°' \ / Bar stools= 19 ea. .d r...i top to = ea. C ..._.. ..._ Sea 2 tables 6 t - . top b = B U J — av ROVED BY _..• f I F-0 �� DMWM BY ,•��,:-_ �,,_—. ` _._ i � � 25ea 4 booths 100 e D.,TE. �.'06-t?.?• 'a ,�. . 6 top booths=30 ea. 00 a --- -------— ------ . . Sea Total Seating 155 (f"'. 1. DR:w1RD RUNBER •`E NI NIT NI 1 �1 1 UNIT 6 6 NIT k't UNIT NIT 8' I UNIT 3 UNIT N33 I IJNtT 83d I NIT gl ---�-} I. I b57 I1�,� _1 SECOND FLOOR ,:PLAN t� to liDao I te�b 1 ,o� !mom IS o-� 1l 1 t� tI I� : II I1 ,L_ ;141 IT i1 I ' 'E I !iT Iul,"T ?'i0 UK1T - L - � U� T UI\!T 12 1!tT t UNIT i Gi NIT 1 �:IT s- UNIT F: N17 d UJf' o ? %, t I I I• I 1 I I T4.�G/ I oll 4 /R s L41 - �. FIRST FLOOR PLAN .� BELL T 0 WL'R 111A L L { f. CENTER\7L.L.E MASSACHUSETTS LEBEL o p - SOLLOWS - MOTT DEVELOPMENT I01 INC I COPPORA1 , - - 352-9411 131 OLD FOUTE 122.EAP-NSTAE'-= Y-A 02G33 I 1 I l / \ cl 'S T fr - \ p DER / od ,✓� I _` --- .w.,. _• ., _A O� y t� (a►4/ To•� 1 c L �2,283_'.. d 4 Y c \ r , . ` j '1rb rj i se /' S 'Q _ mil. � • / 1 \ \ / �� � op o Ll r C � r u • i" .� OA \ elk- ti a�, ! , PLAN OF r v ' ti ,, r .____ . SEPTIC SYSTEMS TER S E R V I C E S I or OF PROPOSED � , n o h a. �� � ly, o ti W SHOPPING IN BARNSTABLE ( CEN T ER V I LL E ) MASS. tom, F 0 R L ' - - - - - L BEL- SOLLOWS DEVCORP Fff cim o. 274M 4 SCALE • I = 30 DATE • 3/18 /86 f,S,ER� ,�� R E V. 3/2 0/8 7 SSOMAL ' BY: CRAIG R . SHORT, P. E. 131 OLD ROUTE 132 HYANNIS , MASS . 02661 DWN. BY SHEET E - 3 OF 4 FILE NO. I-555 qE-1VEPAL NOTE- S : H Er/-� V E� V 7 7'/,,- TI L L TIV15- TALL COVER S TI-) i. , EA'V`v J T-Y 1" v 2E h;_11 70 1` IV -5 A-i E;D G�1?4 D 5 t, L 4 9.5 T_ 0 TO III N If .5 H E7,0 G7 p/4 LI) F1 IV L) E-7 ,5 / C_ �F_ /lv of 1VjF_7ek-*l, 7- 0 T7/V.5 PAT- C ILL- 24 D D 1A- Z7o P,�F (�2+" D 2-f ZIA, F Ix A 7 IS 7—r— OR roI S fz #j?- 4 40 pvc, oI C 6= ­4 A Al ,, D I"I- �I. -- - 0 R 7 rt I i r:) .77' --, - - - - -_ - k -) . _.Y_ -) z ✓ F­ s OR. -v�-qlapv 1.7 -4 HOUR 7, p 9 '?I It Z 7-0 F w 6F 1E, P, 67 r e • , H _ �© \� L 4 J0,F 7 FF 5 N 0 (Z "A ir / i k T P/ J' ✓ N CIE ; tj _} o 7-1 ON %1 71­ 0/,57 3 U T/0 43.5 7- P P, 0 R, 13 L DL-;7 x 'L 7—A! -T-i A-")-,V vv T-,H 0 L 0 i N -, /,/1Y 7- D8 77 SHOWIV lrl�A=IL 7­1 o N 7-C-)-e 7- 56 7- 1\3 f iU 20 ALL 0P_ 13 L) / LD ) N r-v7 -7-,---) �41-_) /�E Orl /A 7-/4 P-4 K A-11 A? 7 00 ) G�A L 7- T_ff m IN. 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If 77 TiF 7, PROFILE : 7-,/ v/_15- 0,F7PT',eY O /R' Pc.OF3 0,5 17'12 Z:E- L Z_ 7-0 \vIVE R L FE A P 7- 'SA tv 4- SY 0 p p 1\,/ r, F tV 7 v ------------ or D Z7 CRAIG F v\/" ,S D15 V r �7 - s Z7,,/ Oat t3 L D G,7 G7 / 2 283 c S'E 7 0 R v R N A i3 p P2 p 0 Is J_; 2 0 0 O/S/ 74 osnlCll-,�!, 9 7-_-lp 7-LS r-Ar q/a,(-o -7 W If 7-1--1 9�-10 ' Dll R F F AL F V P4A" acoIII,­ 3 4 Pcii- 73 _S oP_R e,49 OF- 7Z&r-5 r. __1—OR-0 CiII 7- 10- R F,9 .31Z 0/6 `I FZ "Too •re t,) r cz� 3,5 ,�-A,5 DR 7' P III 7- <0 4 803 G?_D LA Fl ve 41apv c) ' v 1p I L- L P 77 C rAq N 45'a;& 7 z \/VN 0,001= Lf PIM ojplol319rj:) 7111.5*0 0 6;F14 EQUIPMENT \ ��JW C PMO, - _ �,Ii.- :'-k:�., � A.. - 'J <, KITCHEN n, p i DESCRIPTION t A C VOLTIPHIH.p. K«W. 1 mp. 0. 14.w C.K 'fug! I I ���►��tv}--�$ t% 7-�:i�-loNi�Ct•1'.-�DFr�i � �' Ei�`� �J C.-� I ^--�_ . 1 +��• r— HV�:�1�L.';N i� �� 110 C7 W{F1f I a � l i .._ 11 h �� -• x. , f• h R l/G}- .F-i" ✓' =''� r�' �j F'l.0 M k3 �,. _ I J Imo` � I a4'+r^CX" ., f .:.4%.*' .k.,,+ ,7tr CP'S.QT-y'�.'>•`� 1^`•:J':'ik +s v,.=,x���'..a11�:;• I ,.kR•:.g,�'rx 'ice ..I e.. _ ,.- i' ,J��: x.�'':.::. 4,.; X 14 w 115. I I'7 . - -_. y _ _ j .. � � /7 �1 i � (//f'� ._-__—_. - _'•--- I � �Y YN.� °e�"(�"F �Y� 3; - tt: - 1''•� x,.�J �. - ., G�<.�}�I 1���4�i'#',�'�• � CP�.�� t?f4.+aW�:(„` • Wiii%1� O� 't'�.- �_i� � Y� _ r y�x �``� s'^ LiL41 yµs �t '/d ) I A ;'1 Yi 2 ;�—laa L"DI•I r:� • >/1 i Vt"•N t'r, -� 28t� % V °�� M6n F3w !'vwf✓!r ,f R 106 ; _ , im 4- - 05 PA'►"1e �7 _�.__.._._.__... ._ . _. �+I�d�h • �/�t r;,ur-+c�;�:� � ���. �=+ ___. �2}--- ' 'try t 41 a 06 RJR. �:. E;.����,,,«,1-•C�}�• • l 5 '/� �•� �••� f— _._.- - + 1 ;� 'L �� + }✓ n, ry { =-' • i 15 . r f�N ttlt`dc�-► G �� + 47qy , Sao •�tz.i It `� + �s I•-I �'� • �-'f-* +-1[����>�� G�✓#gip-fip�p '�,la �j,�_._ 5 iI� _ �q fi+/V i�"f� - S ''f"''1 CJT ' it - ?� f +;v =� - l�,h GNh�ll- sV , , • �g;�;, �16-vs!� P5- !6i<e8 . �� �'` Gee �'`� • „I�wc�-" - '�-'tqa.�� � _ k ) L - - (� t' ` V 3 ... 2 /y/)�� I ^O� •. a . Y _ - - �� � k Loo- N O E 5 y O �Td Ito ylfXi��� 4TS_ + { 1. COLUMN 'A'1 EQUIPMENT TO Of FURNISHED l INSTRILED sY E(UIPMENT/OECQR S: CONTRACTOR SMALL PROVIDE SOLID VOOD 91LICXINC OfT`MEEN STUDS SUPPLIER. @(SEE NOTE 2) AT BEARINC OF RLL SHELF BRACKETS. = - • I'I�P+ �l� ',o'`%? t-E COLUMN 'B': EQUIPMENT TO BE FURNISHED BY EOUIPNENTi'OECOR +- RUN ELECTRICAL. CAS. ANO WATER LINES TNRU CHASES FROM CLC. SUPPLIER AND INSTRLLEO BY CENERAL CONTRACTOR. S. ALL DIMENSIONS RIE TO BE VERIFIED BEFORE EQUIPMENT ,; )5 —F`F -1*C� 4 j'-°} '�, {X 1,� r ;�'` �, COLUMN C'1 EQUIPMENT T0 BE FURNISHED ANO INSTALLEC SY C.C. FABRICAiJON{. "Y ___.__ i. CENERRL CONfTRRCTOR TO VERIFY V. ;.G. MP.NUFRCTURER. --� ' P t 2_ CEMERRL CONTRACTOR TQ CODROINOTE WORK ONO PROVIDE 7. REFER TO RPIPRCVEB EOUIPKAI ISOET Fui AP?AOYEP SUPPLIERS. `ti — I • i k FINAL MECH. L ELEC. HOOK-UPS TO ALL EQUIPMENT AS REQUIRED. • 1 ._ ,,._ - cap i _ � �... p' r _ .` { G F 1.r F Fs �. !p•ij.. 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