The URL can be used to link to this page

Home My WebLink AboutCOMPASS CAFE @ HYANNIS INN - CLOSED FOOD � �� @ �� ,3 M�►,�n� f�c� 3t��-O g� --- - - -- -____--_ _____.v___-� ____ - i i J 14tLakesidEtibh� Marstons ri A= 102-194 ,I r f No. 4210 1/3 YEL ESSELTE 10% a 0 e Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli, M.D. BARNSTABLE F.P.(Thomas)Lee 64, 200 Main Street, Hyannis, MA 02601 IDaniel Luczkow,M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment j In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 120 Issue Date: 01/01/2022 DBA: COMPASS CAFE & FOUR POINT TAVERN@ HYANNIS INN OWNER: DILARA HOSPITALITY INC. Location of Establishment: 473 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 97 OutdoorSeating: 0 Total Seating: 97 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: 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: APPROVED 05-22-18: Grease Trap Variance, and the Decision letter, dated June 12, 2018, shall be posted on the wall adjacent to the food establishment permit in a location easily viewable to the health inspector anytime an inspection is conducted. Variance is non-transferable. SEATING: Compass Circle =Total 49 Seats (20 of which may be moved outside), and Four Points Tavern = Total 48 seats (22 of which may be moved outside.. Total Seating for two buildings is 97 seats For Office Use Onlye Initials: Town of Barnstable Date Paid 1fTqTox%'A�n sTABLE, : Inspectional Services � �� Fo;eta` Public Health Division Check# A6P Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 J Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z2 NEW OWNERSHIP RENEWAL i/ C,p 1A,0q" �— aq- aJ i (7-) � 0 NAME OF FOOD ESTABLISHMENT: Cct -c- ADDRESS OF FOOD ESTABLISHMENT: 1`f CJG4l�nrsn MAILING ADDRESS(IF DIFFERENT FROM qA 'OVE): (( E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (!2)1 - TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO__)k ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 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? V/ IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? ,V TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) , a 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 r OWNER INFORMATION: n FULL NAME OF APPLICANT—, --�— y T QA��l SOLE OWNER: YES/NO D.O.B .T�-I OWNER PHONE ADDRESS 26 A— \ cl\_r I CORPORATE OWNER: i i tar CORPORATE ADDRESS: �{ �--�G ; n S te, Cr-C O ZC 1-�l PERSON IN CHARGE OF DAILY OPERATIONS: '"1�C_ 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 AC , 3� 2. ��end 1 CA(\ ,. 3 A�o i 2oZ 22t 20 22 SIGN O 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.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January lst to Dec. 31't 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 r _ ' � � ( .•� .t _. � I f' � , � � I, � i _. � �\ , ,. � 1. � � x includes Epi Pen Narne Leyent Tanyu Se ty Gonva;.rt Fcidress I Ivannis Inn 201 Address:473 Main Street courso Comottton i~tate: 0710812020 Tsaai tg Certter Cape Cod Safety Training &ptration Date; 07108/2022 Insttuc,or Name. Rick Todd hsstructor t#ua7teer; 1040918 Leyent Tanyu has successfully completed the NSC First Aid Course. . . ..�. .. . �. .. .. _... ,M ... . _ . . _ _ .. The National Safety Council ei minates prevsndable deaths at work,in homes and commun4 ties,and on the toad throtQh leadefsNo,research,education and advocacy.For more life-sevine courses trom NSC please mstt nse.org/fatraining THIS DOCUMENT IS VOID IF REPRODUCED �>esar•rr _�_ Leyent Tanyu I NSC First Aid Course We want your feedback! Irl-mvoerrtr Cape Cod Safety'Trainiall Please visit nsc.org/firstaidevaluation to (( � , <«. 67108020 take?a Wet survey and share your opinions 9 �y 0710MO22 �•fl��.�� , about the NSC course you completed. T .- 1040918 Y'`,tizs.ttN st�S��ai�Ft ?f";�tr*tit," NSC-in it for life* nsc.nrgjfatretnng r DISC CPR Course -t.w- Adult, Child, infant, FBAO & AED f e3 ` Name- LevanTanyu sooffity Control No. t?address: Elyannis Inn874943 Addras& 473 Main St City,State,Zip: Hyannis MA 02601 Course Completion Date: 04126/2021 Training Center; Cape Cod Safety Training Expiration Date, 0412612023 instructor Name: Rick Todd Instructor Numbers 1040918 Levent Tanyu has successfully completed the NSC CPR Course based on the current Guidelines for CPR and ECC. The National Safety Council eliminates preventable deaths at work,in homes and communities,and on the road through leadershp,research,education and advocacy:For more kfe-sarng courses from NSC please resit nsc.org/fatraining THIS DOCUMENT IS VOID IF REPRODUCED r,w s Levent Tanyu 8 {- `� � t 5o an�ptt tact;.'xr NSC CPR Course : t We want your feedback! Adult,Chitd,InfantFBAa,CPR RAED TrV Please visit nsc,org/firstaidevatuation to y x Cape Cod Safety(ruining ' i 0412612621 take a brief survey and share your opinions f�pres tnsfvc;:r ,zf� about the NSC Course you completed. 04,26t1023 Irrrucsar S,3^a'ure F ',,L 'da. NSC-in it for life` nsc.orrgff ttraininrg is YJ cc,' 6 s SC First Aid Course includes Epi Pen Name,Fulya Tanyu No. Address: I Iyanni8 hin 187200 Addrm-.47 3 M t.in Sir ct City,State,Zip: Hyannis annis NIA 02601 Course COMI ri tics,Date; 07/0812020 Traong Gentec Cape Cod Safety Training Expiration gate: 0710812022 Instructor Narne: Rick Todd frtstn•tctcx Nt.�rr: 1040918 Fulya Tanyu has successfully completed the NSC First Aid Course. The National Safety Council eliminates preventable deaths at work,in homes and communities,and on the road through Ieadeish!p,research,education and advocacy.For more life-saving courses from,4SC pease visit nsc.orglfatraining t i y4 THIS DOCUMENT IS VOID IF REPRODUCED F t R t Fulya Tanyu 187200 �� ras tx�er:c�tx�e ti+cy NSC First Aid Course We want your feedback! Please visit nse.org/firstaidevaluation to tcu ra 67ape Cod Safety rratning far* °on{wr4x take a brief survey and share your opinions 01IOM02-2 about the NSC course you completed, 01040918 ' NSC-in it for life• rt9C.kt�yiisr&n i A) ,' Y �., -; 4'►t�"��°.�r } CQi£� c��C!+4 tl'�I.11tif? �,,'f�C�I�tI. - NSC CPR Course f Adult, Child, Infant, FBAO & AED tJan�e: Fulya Tanyu sir: Address: Hyannis Inn 8 74942 Address; 4-13 Main St City,State,Zip, Hyannis MA 02601 , Course Completion Date: 0412612021 Training Center: Cape Cod Safety Training Expiration Date: 04/2612023 Instructor Name: Rick Todd Instructor Number: 1040918 Fulya Tanyu has successfully completed the NSC CPR Course based on the current Guidelines for CPR and ECC. The Nat+ona!Safety Council eliminates preventable deaths at work,in homes and communities,and on the road through leadersh,p,research,education and advocacy.For more life-saving courses from NSC please�mi nsc.orgi tatraining # THIS DOCUMENT IS VOID IF REPRODUCED Fulya Tanyu NSC CPR Course o We want your feedback! Adult,Chlkf,infant FBAo,CPR&AED Please visit nsc.org/firstaidevaluation to Tran,rocwww Cape Cad Safety Training take a brief survey and share your opinions ` '"F ; ,is 04126f2021 about the NSC course you completed. 0442612023_ _ �10409t8 nros^u�s��;st�rr� t1'str�,vt�sz hkx �., NSC-in it for life' nsc.orgfatran+ng pp THE roq, TOWN OF BARNSTABLE _ HEALTH.INSPECTOR,s Establishment Name: Date:. ' .Page: of p` �O• - _ OFFICE HOURS - PUBLIC HEALTH DIVISION aoo-s:aoA.M. BARN LE. �200 MAIN STREET 3.30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mnss. �y{ MON.-FRI. i67q.p�e� � } �� `� HYANNIS, MA 02601 aoa-asz asaa No Reference R-Red It rEOMP� FOO ESTABLISHMENT INSPECTION REPORT Name1. i D to a of Type of Inspection Routine ' Address i& Po6od S Re-inspection Level a ai Previous Inspection Telephone Residential Kitchen Dat 7J If VW Mobile re-operation, vvrly Owner HACCP Y/N Temporary Caterer General Comp int _ Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector + d� 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 590.00 E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009 ❑ IX 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 ` A ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 2117 ❑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 s 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 i'� 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: El 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. roEmbargo ❑ 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 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 8 non-critical violations. If 1 critical refrigeration. .Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30 30.Other DATE OF RE-INSPECTION 5� Inspector's Signature Print: 31.Dumpster screened from public view faw Permit Posted? Y N Grease Trap Previous Pumping Date Grease Render Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �f Dumpster Screen? Y IN q ` LA 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 ooe 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 1 g 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* IT .003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-201. Require Reporting by Food Employees and Contamination from the Environment 11 Separation-Storage* 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 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* 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* * 3-801.1](D) Raw or Partially Cooked Animal Food and ( ) P 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 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. 1 g 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 * Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* ( ) 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* Ef ctsw 71112001 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-1 155 F 1 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats- 55° IS sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish* 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. $ 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 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTs Food-Roast 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 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 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. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.