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HomeMy WebLinkAboutEGG AND I - CLOSED FOOD I. `F EGG & I 521 Main Street, Hyannis EGG & I — O.WNER9,SIIVCE,,2006 xs ^� Mv t a , +5 dY' 'rt Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli, M.D. MWNSTABLZ F.P.(Thomas)Lee °$ +AS& 1 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. 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: 263 Issue Date: 01/01/2022 DBA: EGG & OWNER: KEFALONITES INC. Location of Establishment: 521 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 124 OutdoorSeating: 120 Total Seating: 244 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: G�n 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: Initials: ° Town of Barnstable _ Date Paid '1 � $� AS& Inspectional Services 1639. Public Health Division - - -°� - OMArA Thomas McKean,Director 30$- 0`f4- 200 Main Street,Hyannis,MA 02601 - Office: 508-862-4644 Fax: 508-790-6304 p h APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE rl' I G--LV7Z NEW OWNERSHIP RENEWAL Z NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 5 Z3 ► OLO +Ct n(l l 82(a� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): l S � � 0 2�7 ( E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: _ WELL WATER:YES NO—Z ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: 2H 2v NUMBER OF SEATS: INSIDE: JU 0 OUTSIDE: J-)4_TOTAL: a qq 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)? 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 Fonns\FOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT j SOLE OWNER: ®/NO �, OWNER PHONE # 9 1 - OAS 23`7 q ADDRESS i6q 1;)M Se V-oY*-, Ma oT771 CORPORATE OWNER: V11PA k@1T CORPORATE ADDRESS: r5Q f � 3ed4A, ka L7- PERSON IN CHARGE OF DAILY OPERATIONS: lojicla ti 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 2. 1 1J11610. C1l1r p — 1 O / 14 /Is -T U 1.UC0:0 q Z. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** Z�i" SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to onenin2!! 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 httn://www.townofbarnstable.us/healthdivision/anulications 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.3V 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 it -� � � �x�a t„a��„'� i .� _.' r �� �":.� �.,. ;.:•:/�`�� � e,;,�,.,�f� ,., 3 P t ` # JI. .GAP r� '�iF ,7 �, r 3' .r. 'T *,f c+ d f y � f � •S s � r f � �'�a x �� � 91 Al 36 �}• .7 y t ,� � ,^ !v7'- Ty Y•�I ��F- �tx'�—x Y "�S. X T'�i-iF I �� .y^' o .�k. �:., CO on iY;'hL'. TIJ'' .F i,L � f'7i1� ::.��R'T'�+,�.�'T. ��,ry-`�„y ► � C � `1 �c��` , W"Q �� „` -*rs > �,�. -� ��,��•ia-sue �� ,�. � ,. ,.. � A s Pro I ' F -_ . tionc indivul i �,rtc�W.�Ce ed-in�th��e�c�ned _ r urse Y s 4 � . 'the examination in accord�nCe VI(1 t�1P"TP'CI'4�,- nt���� €�t��€��� of National CPS Foundation (NCPRF) -V51WfOt_V aw _ _ 1. �Q 7 • g R s 6 F ` v v { R r _ PR c '4ir .,�` .ice" ` �;` �``f"'•' ., x;a!. �, f T Town of Barnstable BOARD OF HEALTH r John T.Norman Board of Health Donald A.Gaudagnoli,M.D. axrtusrAbuL Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate 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: 263 Issue Date: 01/01/2021 DBA: EGG & OWNER: KEFALONITES INC. Location of Establishment: 521 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 124 OutdoorSeating: 120 Total Seating: 244 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - ------- -- MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: -� �YNatrortaiCPRFoundation S'tu erit Joann.e-L'u6s� e" mentioned individua�is now Certified�e-mentoned Course by demonstrating,proficiencyby_successfullypassin the Examination in accordance•with ttie`Terms.and_Conditions � of National CPR Foundation(NCPRF):Validfor-2-Years. (Infant-Child-Adult) ID#:DD794776 Certificate: Standard-CPR/AED Date:2/19/2020 , For Office Use Onlye Initials: Town of Barnstable Date Paid ► �l Amt Pd$ 3 l)- BMMSTABLE. : Inspectional Services J � 3 Check# I� '�EDMAya Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 c + APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: l�(T ADDRESS OF FOOD ESTABLISHMENT: W11 A SNP(j I m6.p,1 IS 01 ba) v MAILING ADDRESS(IF DIFFERENT FROM ABOVE): l�� W, S41 Pe.[ SLI IIL., MG 0,11-7 1 A< �� T� E-MAIL ADDRESS: �o UI a6 (3� Col . COS^ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO '✓ ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL:V DATES OF OPERATION:�/ /- TO /�30 NUMBER OF SEATS: INSIDE: j U 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? 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: `i,, FULL NAME OF AP ICANT (1G 1�j ap SOLE OWNER: L(ES O OWNER PHONE# ADDRESS MIlnl �� • eII.Nlltilf i�.IG O�_��/ CORPORATE OWNER: Pr al A(,Lf CORPORATE ADDRESS: Ilil ST'I�Q 'Se( UJ K Mj, M-7-7 PERSON IN CHARGE OF DAILY OPERATIONS: i 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. CA.I�fI l ( �1s `o / OS / 1. - j/'�f " 2SM .,u ego 1 l ` `i ce z J 41 SIGNATURE 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 openine!! 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.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsTOODAPP REV3-2019.doc oFINE rpy_ TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of v� Wp OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9-30A.M. BARWrABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAC MON. �s4a -FRI HYANNIS, MA 02601 508-862 . No Reference R Red Item PLEASE PRINT CLEARLY ' FOOD ESTABLISHMENT INSPECTION REPORT Name Dat a of Type of Inspection t _ peration(s) Routine on Addres Risk ood Service * Re-inspection Level Retail- Previous Inspection Telephone Residential Kitchen Da tMobile Owner HACCP Y/N Temporary Z�-erect fitness -- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation'checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands L ,q ^^ ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 0 '• l 1/ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives i ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) �q ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures i ❑ 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 - L ❑ 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 IL r L 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 8+red items) Corrective Action Required: ❑ No TO Yes Non-critical(N)violations must be corrected immediately or Overall Rating �5 within 90 days as determined by the Board of Health. O ❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ 9 y ❑ ry P ❑ 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 4nora-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 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. 29.Special Requirements (590.009) receipt y within 10 days of of this order. `,/ violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION.- ` ✓1`/1_�" Inspector's Signature Print: (✓r 31.Dumpster screened from public view 1� �y '" Permit Posted? Y N Grease Trap Previous Pumping Date- �J�-F- Grease Rendered - Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature rint: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ' 'r'_�'^`� .+.A.+�-,.�-s-.�^-r�-.Y^_-.s^ a.-..+`+�.- .r�.!.e,-_..v_�A-.! ^-..-�-_. • .-�T.r..�-. ..... •y. y-� r._ .`-. -J. ° +� v--..�.. --..r -L. �Y 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* 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.* * 99 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients I5 Poisonous o�Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) 'EMPLOYEE HEALTH 3-362.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 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.IT' Common Name-Working Containers* * ` 3-501.16 A Roasts Held At or Above 130°F Require Reporting by Food Employees and Contamination from the Environment � '---,` * ( ) 7-E.I,' Separation-Storage* Time as a Public Health Control Applicants* - * P g 20 3-302.11(A) Food Protection 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(11) Variance Requirements 590.003(G) Reportin 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* q g by Person in Charge* Contamination from the Consumer F-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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* * Raw Seed Sprouts Not Served* 3-801.11(D) Raw or Partially Cooked Animal Food and 590.004(A-B) Compliance with Food Law* * 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 * 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. L�6 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 1 r from an A roved System** 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5 01.11 Drinking Water pp y _ Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg°"°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* 4702.11 Frequency of Sa_niti7ation of utensils and Food * 3-201.14 Fish and RecreationallyCaught MolluscanEquipment* 3 401.11(A)O Ratites,Injrrt?.d Meats-15.5°F 1 S sec g Contact Surfaces of 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* in mobile food,temporary and residential Sources g• P � 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 9 violations relating to good retail 17 Good Hygienic Practices C7 Holding Reheating for Hot Holdi practiceess should be debited under#29-Special 3-201.17 Game Animals* 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* 3-403.1 I 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 33 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification g 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 an P d 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. 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 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. rod TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page Of gyp. 33•". Ion OFFICE HOURS .�1]I]CSb PUBLIC HEALTH DIVISION 8:00=9:30A.M. BARNSTABLE. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MARS. p .ass•a m� HYANNIS,MA 02601 MON. No Reference R-Red Item PLEASE PRINT CLEARLY -4644 'FON1P` FOOD ESTABLISHMENT INSPECTION REPORT "' � • Name Date ine of Type of Inspection i Address Risk O od Service Re inlspection Level Reta Previous Inspection Telephone Residential Kitchen- Date: Mobile Pre-operation Owner HACCP YIN Temporary S s Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked quires an explanation on the narrative page(s)and a citation of specific provision(s)violated. C 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) ❑ 1 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 C ❑ 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) t ❑ 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) 1119 e,[_-] Corrective Action Required: [:1 No ❑ Yes Non-critical(N)violations must be corrected immediately or r 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) cited in this report may result in suspension or revocation of the food 6=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 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 ( )( ) 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 =C. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8npn-critical violations 30.Other DATE OF RE-INSPECTION: Inspector's Signatur 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 �++'r.r...i......:...-na•• ,..'�.,�.e•,;-^r-,".«.......�w.-r� .�....mow"+..--�--...�- :..:=..-r�.-=.. ..�..TM., --._-....". _-.-..� ._-,w_.--�: .:_ .�. �- ,.._. .._..+...,:.-.c a-,.. '..�..�_.._..-.- .-+•-......:�'+.�,•�..- ... ..z-�....--;.ass _b _.-''L-. , �. ... .- .- �.-.,--,-...�,� _..-......- -��.--.---. - a !_ .- .- .�,i•,� �r.�-.:.... .F 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) 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous,or Toxic Substances 590.004(F) * - - - - EMPLOYEE HEALTH-_ 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Wormation-Original Containers* Other* � g g 3-501.16(A) Ho[PHFs Maintained At or Above 140°F* 2 590.003(C)_ Responsibility of the Person-in-Charge to _ _ _ _ _ 7-102.11 Common Name-WorkingContainers* 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* Time as a Public Health Control Applicants* - 3=302:11(A)` 'Food Protection* P 8 20 - 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202-14- Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(.G). Reporting by Person in Charge* _ _ . - -_- 7-203.11 Toxic Containers-Prohibitions* ( ) ance 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)DispRetuosition Food and Reated oi-of ContaFood*minated 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 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 Wazewashing-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 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 Froin 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 -- - - - -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* Equipment* _ gg "Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff "ve mnooi 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 scu* 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 8 � 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 suctions 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 1 , Reheating for Hot Holding practiceRequires should 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,No,;e and Mouth* _ 3-403.11(Bj`,., Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commerciall 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) 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 Cooling Cooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) g 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 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 129. 1 special Requirements 009 3-502.11 Specialized Processing Methods* 30. 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. r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page of o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARN BLE. '• 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M639. �0g' HYANNIS, MA 02601 MON.-FRI. No Reference. R-Red Item,»:. - PLEASE PRINT CLEARLY �OrFO MP+° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT.. - Name Date Tvue of T s e ion Og2raskmW 06utine./ Address - Risk od Service = n . 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 -� In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ` LC_tv- r c 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 br ❑ 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 4 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 o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (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 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,4 8 non,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 IA Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered 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 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 41F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:1'2 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 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* g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment ( ) 7-201.11 1 Separation-Storage*p g 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 3-501.19 Time as a Public Health Control* _ _ _ __ _ _ _ 3-_302:15 _ Washing Fruits and Vegetables 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 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 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.1-11- Manual Wazewashin Hot Water - 7.206.12 Rodent Bait Stations g * 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=201.1'3 " ` 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. L16 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- mme is sec 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 Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoa _ 4-602.11_ _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B)-Water Me&s'Siandaids in 316CMR 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" I; 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from _S Listed .Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 70 Proper,Adequate Handwashing * g' P � t - - ' Game and Hr/d Mushrooms Approved By.- - * 3-401.11(C)(3) Whole-muscle,Intact.Reef 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 W-3-202.18 r Shellstock Identification Present*' ' ' -' -- 2-301.12_ .- Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.0_04(C) _ Wild Mushrooms* 3-401.11(A)(1)(b) All Other for -145°F 15 sec practices should be debited under#29-Special 3-201.17 Game Animals* T1 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 * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE 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 * 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 j 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 I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans j 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. P`oFt rower TOWN OF BARNSTABLE HEALTH INSPECTORs Establishment Name: Date: Page: of OFFICE`HOURS BARN' s'e�eo) PUBLIC 2oo MAIN STREET 30-4:30 P.M. DIVISION - -soo-s:aoA.M. 3 Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. 8. MON.-FRI. ,,,q. �• HYANNIS, MA 02601 saa-as2 asaa No Reference R-Red Item PLEASE PRINT CLEARLY ArFDN1P�� FOOD ESTABLISHMENT INSPECTION REPORT Name Dat l e o ns ection ✓ er Routine C Addres Risk d Service spection Level, �REt�. Previous Inspection TelephoneResidential 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 Out: AA 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) ❑ _ j 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 t I ] C J 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 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 cy 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 9 ardless 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 re 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 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 anon-critical violations. If 1 critical 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: N PIC's Signature Print: Outside Dining 1' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y . N Dumpster Screen Y N r.-.,..-�-.�°----v-�..�e-..__ .-�...^_+..n:��..-.a..�_J'__.a-,�-...��..-r.�v n.-4 rse-+v-.�-'+.�--+.a.�.JL-�--a_.+wr_...�..�x�..,. W ��-'.��.yt-w .t ,r - - �-•�n ♦r. -. . .- .'M1. �.�-.�....�,...x�a.... �...w.-- rr-� v -.-s_ �tb-.•.�i.s..-..srr.t.�.. .~..ti-.+�'°".Y.` 4 -.,".�..�a r. ...- ^f - 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* * * 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances 590.004(F) - *•- - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 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* j * 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 Cfiarge* * 7.202.12 Conditions of Use 590.004 1 I Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 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 Sani[izers,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 g � ) Disposition of Adulterated or Contaminated _ _ _ -_ _ Food" 7.204.14 Drying Agegts,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* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Com lian o L *P _ _ _ -- - 4-501.111- Manual Wazewashin Hat Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically 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. 1$ Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable-Drihking 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of E Equipment s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Eggs �d! Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E//crrvc uuzom 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* 3-401.11 2-301.14 When to Wash* 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 Requirements. radicsshould 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) 3-201.11 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 A 13 Handwashing Facilities 3-501.14lin Cooked PHFs from 140°F to 70*F 3-202.18 Shellstock Identification* ( ) Cooling 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 251. 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 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 FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 120. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ _ _ , _ _ c 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 590.006. oFt Toy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS BARNSTABLE. ' PUBLIC 0 MAN STREET 3:30-430A.M. Item Code C-Critical Item 3:30-a:3o P.M. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MONHYANNIS, MA 02601 508-808-8 -FRI.62-4644 No Reference R-Red Item- PLEASE PRINT CLEARLY �iDTFu MPS p, FOOD ESTABLISHMENT INSP TION REPORT r Name Date We of Type of Inspection e g Routine 1` Address Ris od Service Re-inspection GL e Level %Rea Previous Inspection l Telephone - 1 �: - Residential Kitchen Dat _ Mobile re-operation = Owner HACCP Y/N Temporary Caterer General Complaint Person in Charge(PIC) 4A. Time Bed&Breakfast HACCP .� Gj �. ,C In: Other AN Inspector IC 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 TO 590.009(F) ❑ 21 6411,-t Action as determined by the Board of Health. Allergen Awareness 590.009(G) 11V� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands g ` ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities �l EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ex �JS 1den d Ile (I ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives J ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially zardous F s) l W ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating A^ �^ ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling /i blr! `� xt zy-z , ` 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Cont 1 ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUS PTIBLE P PLA 6 S(H ) �, , o Gr ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for H - 'A ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories rn �`` Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations 1 5 { _ 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.ins ecti 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 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=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 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,infestation of rodents or insects,or la 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 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8.non-critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: ` Inspector's Signature Print: 31.Dumpster screened from public view 1 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN `^ �, Dumpster Screen? Y N J 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 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 15 590.004(F) 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* 7-102.11 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 * 20 Time as a Public Health Control 3-302.11(A) Food Protection 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 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 Warewashing-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. 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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef-nve tnrzoot 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) Park and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of Equipment* 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 * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 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 about if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 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* 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* 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* 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 3-202.18 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 P 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/ 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 1 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. Op.NE Tom TOWN OF BARNSTABLE HEALTH INSPECTORS 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 M639 +� - HYANNIS,MA 02601 MON.-PRi. No Reference R-Red,ltem PLEASE PRINT CLEARLY 508-862A644 FOOD ESTABLISHMENT INSPECTION REPORT Name '-- Date )-Type of Type of Inspection 6� O on s Routine Address Risk ood Servi Re-inspection Level Retai Previous Inspection Telephone 77 Residential Kitchen Date: Mobile -operation Owner HACCP Y/N Temporary uspec ness Caterer General Complaint Person in Charge(PIC) m, Bed&Breakfast HACCP n: Other Inspector V tl ` 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) ❑ IVI Ai 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) ❑ -A Obn FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands Y - ❑ 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 Lalc ❑ 5.Receiving/Condition ❑ 17.Reheating l-� S C ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling /V11 I=]7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding �C PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control 3 t ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS SP ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HIP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORYLIb si:� 4rg 4;��S!!�/7 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L 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 6=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 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 than non-critical. g p,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 . If critical water,sewage 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.a back-up, within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. w 29.Special Requirements (590.009) y p 30.Other PATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public viewWAI I I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign ture Print: Self Service Wait Service Provided Grease Trap Size Variance Letter:Posted Y N L 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 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 19 PHF H t and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 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* * 7-102.11 Common Name-Working 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 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* Applicants* tion* 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* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) ance q Contamination from the Consumer 3 1590.003(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 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 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(l)(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* eff cme rnnoor 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 Meals=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* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Authority 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and 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. h*W 2-301.14 When to as * 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 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°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) 3-102.11 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) 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* 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 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 .006 590.004(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 FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 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. pF IHE►oy, TOWN OF BARNSTABLE .. HEALTH INSPECTOR'S Establishment Name: Date: Page: of ti�P PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. ` s.RNs.AeL'.. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Me3q. �•� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-8624644 FOOD ESTABLISHMENT INSPECTION REPORT Name �- Dat I TvDe of Tvue of Inspection " O n Routine Address / Risk oo Re-inspection Level -Retail Previous Inspection Telephone Residential Kitchen Da Mobile re-operation Owner HACCP Y/N Temporary s { Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ' In: Other Inspector Out: �- Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s).violated. a 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 ❑ 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 ILL 5 FOOD FROM APPROVED SOURCE TIMElrEMPERATURE-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 e, _ PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) L LAIA ❑ 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 LO Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items)Overall Rating �l u Corrective Action Required: ❑ N ❑ Yes Non-critical(N)violations must be corrected immediately or /� within 90 days as determined by the Board of Health. O ® 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 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 26.Water,Plumbing and Waste if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (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 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 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 anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 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 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #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 144 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 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-Chazge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 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 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* Separation-Storage*P g Restriction-Presence and Use*7-202.11 20 Time as a Public Health Control 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 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) JExclusions 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* 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* 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 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* Effecnve 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* ^u.fa-c of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contacto s Eq P * Shellfish and Fish From an Approved Source 3-401,1I($)(1)(2) Pork and Beef Roast-130°F 121 nun 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 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 az'Y 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 relatcd to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome 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* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. shouldpractices 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 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * " 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F[0 70°F ' Convenient/ Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F r5. Good Retail Practices FC 'S90.000 3-203.12 Shellstock Identification Maintained* y : Within 4 Hours* Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients[0 41°F/45°F Equipment and Utensils FC-4 .005 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 Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials IIIFC-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.590Fofmback6-2doc '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. �pTNE To� TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date:!J Page: of P•��~o OFFICE HOURS PUBLIC HEALTH DIVISION a:oo-ssoA.M. 6ARTWA2LE. 200 MAIN STREET s: . o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON NIAss MON -FRI. , '4p ,639• �� HYANNIS,MA 02601 5os-s62-464a No Reference. R-Red Item PLEASE PRINT CLEARLY 'FDN1 FOOD ESTABLISHMENT INSPECTION REPORT r Name Date T e of Type of Inspection atio Routine Address Risk Food ServicV Re- Level a ai revious Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Ti� Bed&Breakfast HACCP In: Other V-16e-e7 In Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Y 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) ❑ i Gd 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 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 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 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to S non-critical violations=C. 29.Special Requirements (590.009) yp 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: AA 31.Dumpster screened from public view PyV Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si nature 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 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-Chazge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 7-101.11 Identifying 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 Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Pelson-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 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*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* i 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) 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 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 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* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 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* * g8 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-40 1.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff cri-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 3-201.15 Molluscan Shellfish from NSSP Listed 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* ing,mobile food,temporary and residential HE 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* * 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* 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* * 2-401.12 Discharges From the Eyes,Nose and Mouth* Microwave_ * VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.11 PHF's Received at Proper Temperatures 3-403.1I(B) 165°F 2 Minute Standing Time * 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 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* 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 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 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. µ oF(ME,p� TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: u Page: of 0 PUBLIC OFFICE HOURS BARNSTARLE. 2 0 MAIN STREET 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.3:30-4:30 P.M. ,6;9: �0� HYANNIS, MA 02601 508-808-862�644-4 No Reference R-Red Item PLEASE PRINT CLEARLY 9$,,lFD M�p 64 FOOD ESTABLISHMENT INSPECTION REPORT co- . It Name Date g Type of Tyogof Inspection O era i ine Address Risk o Servic e-inspection Level Ldi Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary s Caterer eneral Complaint - Person in Charge(PIC) Time Bed&Breakfast 1�4. In: Other Inspector Out: t! 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) ❑ 1114 Violations marked may,pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ - l i 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 If L,1 ❑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 X 4- ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories (J WWW Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �� '1 ems .--E 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 Fo ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: od 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 B=One Critical violation and less than 4non-Critical violations g ( )( ) 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 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 i 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 8non-critical violations. If 1 critical refrigeration. 28.Poisonoujree terials FC-7 590.008 9 violation,4 to 8 non-critical violations=C. 29.Special R (590.009) within 10 days of receipt of this order. 30.Other ���� DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpstem c viPermit Posted? YGrease Trap Previous Pumping Date Grease Rendered Y N �- #Seats Observed Frozen Dessert Machines: Outside Dining y N PI 's Sign Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �LJ 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/45F 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working 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 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* LIP_ Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 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 Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 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 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* 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 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. L16 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 4-60111(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F IS 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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1/1n001 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 3-401.1](A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 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 929-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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) 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/ 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 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: PagW-- of v` 0 OFFICE HOURS LIC BARNSTABLE. PUB2 0 MAIN LSTREEET 3 TH SION : 0-4:30A.M.- Item Code C-Critical Item:30-a:3o P.M. DESCRIPTION OF VIOI-ATION/PLAN OF CORRECTION Date Verified MASS.6}9• `0 S,MA 001 MON.-FRI. HYANNI 26 -862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY fF°"'"�' FOOD ESTABLISHMENT INSPECTION REPORT 508 Name Dat 6' Tyoe of T Inspection ' O era s outine t Address Risk F ervice Ilion Level Previous Inspection Telephone .� 72777 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 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) PM Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ a FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities q16-1 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives on ❑ 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 { .01 ❑ 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: ow .0I ❑ 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 4 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 to 6von-critical violations=B. Seriously Critical Violation=IF 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 i 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 anon-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's Signature Print: 31.Dumpster screened from public view hp­��j/4, hnQ IV Wo"I &4VAaA4, 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 7a 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) 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 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) 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* Require Reporting by Food Employees and Contamination from the Environment 7- Common Name-Working Containers 7-202.11 01.11 Separationg-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 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Em 7-202.11 Restriction-Presence and Use*its 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 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 Rrated 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 Wazewashing-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 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 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* Eg°"°e tnrz°°i 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 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 �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wi/d 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 ' S90.004(C) Wild Mushrooms ( )( )( ) 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* 3-003.11(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* 3-403.1I(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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) 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/ 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 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. oFtK�E roN TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of P� 1•� OFFICE HOURS PUBLIC HEALTH DIVISION 6:oo-ssoA.M. 200 MAIN STREET s:so-a:so P.M. BARMA.SSBLe•� Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified t n MON.-FRI. p t639•pie HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE P 11 RINT CLEARLY 'FDN1P` FOOD ESTABLISHMENT INSPECTION REPORT Name Da Tyne of -Type of lnsoectionof Inspection -in i0 Address Ris ood Se c Res ection Level etas r ction Telephone Residential Kitchen Date: t 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: Ma . 2c-� 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(RedViolations 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 POPULATION (HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORYI�T1�] ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) O 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 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 i non-critical. If no critical water,sewage bade-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 anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins ector's ignat re� Print: 31.Dumpster screened from public view (-may'/ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �G #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI ature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N V�/ G 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 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 e 7 5 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* 3-501.16A 7-102.11 Common Name-Working Containers* ( ) 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 Separationg-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(13) 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* 3-801.1 l(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* 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 Equipment E s-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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe cmc iiuzom 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) I 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 Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in.ca[er- 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 relalcd 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 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* Y9 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* 37403.11(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) 3-202.11 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3403.11E 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 3-202.18 Shellstock Identification ( ) 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 Ad'cessible 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/ 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 590.000. i i DIM, oF114E rW, TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date: `1 / Page: of o PUBLIC OFFICE HOURS ABLE. PuB2 0 MAN STREEETSION - 3:30-4:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. M;q: �e HYANNIS, MA 02601 M°N.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 N1P�� FOOD ESTABLISHMENT INSPECTION REPORT Name Datett1)a,l a of Type of Inspection O Routine Address � � Risk Fo d Se Re-inspection Level Previous Inspection Telephone Residential Kitchen Mobile Pre3iElltn Owner HACCP Y/N Temporary Sus Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 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 ❑ 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 �O�1 ❑ V.Z 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �J Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 0019 Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No es 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 e-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction.Based on an inspection to ay,.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 B=One critical violation and.less than 4von-critical violations 9 (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. 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 less than 9non-critical. If 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 ons an an no cr 9 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 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: Inspe Si to Pr 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 Sig ure Print: Self Service Waft 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* 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* 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 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 )O( 3-306.14 A B Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated 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 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 4-601.11(A) 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-ImmediF 15ate 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* EJf ai-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) I 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* 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 shhould 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) 3-202.11 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) 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* 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 * Within 4 Hours* 23. Management and Personnel FC-2 003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 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/ 6-301.11 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 1 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. I pfF Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. MRNgrAutx- Paul J.Canniff,D.M.D. as 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate 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: 263 Issue Date: 01/01/2020 DBA: EGG & I OWNER: KEFALONITES INC. Location of Establishment: 521 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 124 OutdoorSeating: 120 Total Seating: 244 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f J '1-X) anna CAIwre� (50D 1 y Town of Barnstable For office Ilse only: Initials: [ � Date Paid I;�DI7��j)AmLPd$ RAMST,104 : Inspectional Services T �— �' Public Health Division 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 -t&2070 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ��� ADDRESS OF FOOD ESTABLISHMENT: _�5 Z I- 23 MAW 1 11 t MAILING ADDRESS(IF DIFFERENT FROM ABOVE): I�A FJJM i7T► �06/=QW4 Ma OTT)/ E-MAIL ADDRESS: ©C. ox*\'l Cal.ct-o l- cna, V TELEPHONE NUMBER OF FOOD ESTABLISHMENT: a) 771 --77 7 7 TOTAL NUMBER OF BATHROOMS:1- WELL WATER:YES NO V...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL. k"/ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 1a OUTSIDE: 110 TOTAL: 2LItj 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 6WNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO OWNER PHONE# `J �5 r'J-67 sq ADDRESS YYl 1 CORPORATE OWNER: C-11I CORPORATE ADDRESS: M Elm f�±, f - k; Cl 0727:2I 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 11 ra S— P /J /�� '� i. �O&VL/ L 1 2. CASt&KtAe SIGNATURE 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 openine!! Please call Health Div.at 508-8624644 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/applications.asli. 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.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:Application FormsTOODAPP REV3-2019.doc a t Town of Barnstable BOARD OF HEALTH �Y Paul J Canniff,D.M.D. + ' Board of Health Donald A.Gaudagnoli,M.D. RAMNIS°AULL = John T.Norman naafi F.P. Thomas Lee Alternate 139. ti� 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: 263 Issue Date: 03/01/2019 DBA: EGG & OWNER: KEFALONITES, INC. Location of Establishment: 521 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 266 OutdoorSeating: 0 Total Seating: 266 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: Ga� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: I PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 2 grease traps on premise (3000 + 1000). a . i �oFtwe rohy For Offjee Use Only: Initials: o� Town of Barnstable V10 Date Paid Amt Pd S C: * BARNSTABLE, • '.d.' MASS. Inspectional Services .; 4jA t679 �� �hCCI(# Cmh- ' 'FOMp�a Public Health Division Thomas McKean, Director " 200 Main Street, Hyannis,MA 02601 l Office; 508-862-4644 Fax: 508-790-6304 4 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: e4 01 .1 P µ' ADDRESS OF FOOD ESTABLISHMENT: ^�LI ' .��L� �'G�� �1 IjCi✓i � I MAILING ADDRESS(IF DIFFERENT FROM ABOVE):-L";q (C W\ Sfyfyec sec kghv , v�'T7 r N S pt� E-MAIL ADDRESS: 'I(A i ar Cz ro Ij TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (n, TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION:—/—/ TO r NUMBER OF SEATS: INSIDE: l-I OUTSIDE: / Zo TOTAL: 14j, 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 R s REQUIREMENTS. i 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) FOOD SERVICE v i 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 tQ) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) x *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED 4 Q:1Application FormAl�00DAPPREV2018.doc 9 5 3 x I, 3 is PLEASE CALL 508-862-4644 OWNER INFORMATION: 47 t FULL NAME OF ICANT SOLE OWNER YE /NO OWNER PHONE# ADDRESS �(�1M S�. 5reIC 4-y-L I V� a (727 i x, CORPORATE OWNER: �� uA�'i FEDERAL ID NO. : a o-- 4'1 p Mica—CORPORATE ADDRESS: r �Q 1M S�� �tC-�`kl M 02" I 6 PERSON IN CHARGE OF DAILY OPERATIONS: 07"Lus- C-#--7 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 Iler en Awareness Expiration Date 1•�16 �.�-� Cam- �� / / ZyZ�l. �1 ��� / o� 2-2 2. 6ftL,1+7--t�At L<�ax P odu �v tal S rq�,,* SI NATURE OF A PLICANT DATE 4 i ***FOOD POLICY INFORMATION*** s 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)://wwFv.townofbarnstable,us/licaltlidivision/applications.asT). n 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 1 st to Dec.31sr each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC I st. a Q:\Application FormsTOODAPPREV2018.doe �I C 1 ■■ ■■ ■■ ■■ MOVE 1 3 1 ® rm7 r l • r r r � i • r 30 Years of Legendary Breakfasts "Our eggs are always large, farm fresh and cracked to order." Two Eggs any Style.........................$4.50 .,,. with Ham, Bacon or Sausage.........................$6.39 v with Canadian Bacon..................................$6.69 with Kielbasa, Linguica or Corned beef Hash......$7.99 with 9 oz. Ham Steak.................................$9.99 with 9 oz. Ribeye Steak.............................$11.99 with Sirloin Tips............. All of the above served with home fries and choice of toast (bagel or english muffin 50¢ extra) Our Famous Eggs Benedict Canadian Benedict Classic $7.99 Toasted English Muffin topped with Canadian Bacon, three poached eggs, and Hollandaise sauce. Irish $8.99 Three poached eggs with Corned beef hash, and Hollandaise sauce. Portuguese $8.99 Three poached eggs on Linguica patties, and Hollandaise sauce. Crab Cakes $12.99 Three poached eggs, 2 Crab cakes, and Hollandaise sauce. Florentine $7.99 Toasted English Muffin, 3 poached eggs, Creamed Spinach, and Hollandaise sauce. All of the above served with home fries Southern Biscuits Southern $8.99 Southern Biscuits and Country Sausage Gravy, two eggs any style and home fries. Country Boy $8.99 Two pancakes, two eggs, two sausage links, two bacon strips, and home fries. Egg Sandwiches: Two eggs any style.......$2.99 : with Cheese. ..........................................$3.99 with Ham, Bacon, or Sausage.......................$4.99 with Ham, Bacon, or Sausage and Cheese........$5.99 ` rk (American, Swiss, Cheddar or Provolone.) Egg Er I Omelettes Fluffy three large egg omelette: y� .. .._�. '' 6' 1. Plain Omelette..........$5.50 _ . Choice of Cheese: . 2. Cheese Omelette.......$6.50 American, Cheddar Swiss and Provolone 3. Ham Omelette........ ..$6.99 additional $1.00 •- 4. Bacon Omelette.........$7.50 Feta Cheese additional $2.00 5. Sausage Omelette......$7.50 Substitute Eggs 6. Kielbasa Omelette..............................$7.99 for Egg Beaters or Egg Whites 7. Linguica Omelette..............................$7.99 additional $1.50 8. Western..........................................$7.99 9. Veggie Omelette................................$7.99 Side Orders 10. Broccoli Omelette.............................$6.99 Ham, Sausage, or Bacon......$2.99 11. Mushroom Omelette..........................$6.99 Canadian Bacon................$3.49 Corned beef Hash..............$3.99 12. Spinach Omelette.............................$6.99 9 oz. Ham Steak................$6.99 13. Feta Cheese Omelette.......................$7.50 9 oz. Ribeye Steak.............$8.99 14. Italian Omelette...............................$8.99 Baked Beans....................$2.29 Onion, Pepper, Sausage, and Marinara sauce. Home fries.......................$2.50 15. Mediterranean Omelette.....................$9.50 Pepper, Onion, Tomato, Mushroom, and Feta Cheese. Corn Muffin...........$1.50 16. Athens Omelette..............................$8.99 Blueberry Muffin.....$1.75 Tomato, Onion, and Feta Cheese Cranberry Muffin.....$1.75 All of the above served with home fries and choice of toast Banana Muffin........$1.50 (bagel or english muffin 50¢ extra) Bagel..................$1.35 English Muffin........$1.35 Choice of Toast......$1.25 Notice to Patrons: All beef, poultry, and seafood is cooked to state regulations. For more information, contact the restaurant management. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness. rt French Toast 1. Four Slices OLD FASHION French Toast..........$4.99 2. Three Slices Challah French Toast...............$5.29 3. Stuffed French Toast with Raspberries and Cream - , Cheese Topped with Raspberries, and Chopped Nuts..................................................$5.29 4. Texas Special............................$8.50 Two Eggs, Three Slices Challah French Toast, and Bacon 5. Short Stack French Toast (2 slices)...............$3.99 ``•. �ti. 6. Short Stack Challah French Toast (2 slices).....$4.99 ' Ham, Bacon, or Sausage, additional $1.99 Canadian Bacon additional $2.99 - R Add two eggs any style, additional $1.99 Pancakes 1. Four Buttermilk Pancakes.......................$5.29 2. Four Chocolate Chip Pancakes..................$6.29 3. Four Blueberry Pancakes.........................$7.29 4. Four Cranberry Pancakes.......... 7.29 5. Four Banana Pancakes............................$6.29 6. Four Apple Cinnamon Pancakes.................$7.49 7. Short Stack Pancakes (2).........................$4.29 !!! - 8. Short Stack Chocolate Chip Pancakes (2)......$5.29 9. Short Stack Blueberry Pancakes 2 $5.29 10. Short Stack Banana Pancakes (2) $5.29 11. Short Stack Apple Cinnamon Pancakes (2)....$6.29 . 12. Short Stack Cranberry Pancakes (2)...........$6.29 Ham, Bacon, or Sausage, additional $1.99 Canadian Bacon, additional $2.99 Add two eggs any style, additional $1.99 Wales 1. Plain Belgium Waffle..................... $5.29...................... a ..., 2. Belgium Waffle with Whipped Creaam.......................$6.19 - } + 3. Belgium Waffle with Two Scoops of Ice Cream..............$7.29 - 4. Belgium Waffle with Strawberries and Whipped Cream...$7.29 ' 5. Belgium Waffle Sundae with Two Scoops of Ice Cream, Walnuts and Chocolate Syrup and Whipped Cream Ham, Bacon, or Sausage, additional $1.99 r"_= Canadian Bacon, additional $2.99 ` Add two eggs any style, additional $1.99 Fruit Fresh Fruit Cup..... ..........$2.99 Fresh Strawberries....................$2.99 Half Cantaloupe.......................$2.99 Half Grapefruit........................$2.99 One Scoop Cottage Cheese..........$1.49 Whipped Cream.........................790 Cold Cereal j Plain...............$3.50 With Banana......$4.50 Juice small large Orange Juice.............$1.79.........$2.89 Apple Juice..............$1.79.........$2.89 £ pr q r Tomato Juice.............$1.79.........$2.89 f¢< Cranberry Juice..........$1.79.........$2.89 Grapefruit Juice.........$1.79.........$2.89 Beverages small large Milk... .........$1.50...............$2.50 Chocolate Milk.........$1.69...............$2.69 Iced Coffee..................................$2.29 Iced Tea......................................$1.99 All Soda......................................$1.75 .fin:a Coffee, Tea, Decaf...............$1.50 Hot Chocolate....................$1.99 �``•-w�,. Cappuccino.......................$2.79 I Bottled Soda.....................$1.75 Bottled Water....................$1.25 Milkshake......... Made with Two Scoops of Ice Cream Children under 12 $199 0� 1 . Our Famous Mickey Mouse Pankcake with two bacon strips or two sausage links. 2. One Pancake with two bacon strips or two sausage links. 3. One Egg any style with two bacon strips or two sausage links. 4. Two Slices of French Toast with two bacon strips or two sausage links. OF THE Tp� NP� Town of Barnstable FE * BARNSTABLE, • CH MASS. voop 039. Regulatory.Services Department lfD MAt"' 200 Main Street,Hyannis MA 02601 -ZW APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION Name of Establishment: Establishment Address: APPLICANTS NAME: Phone# SEATING FACILITIES/EQUIPMENT Total#of Seats Existing ,6; 22 #of Restrooms Provided P�= 0 P�wM� Size of Grease TrapCJCJ Total#of Seats Proposed �o�� � C o�s � Air Curtains(Yes or No) (Total means overall number of seats indoors plus outdoors) Hose Bib (Yes or No) Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates —7— J _I/we the undersigned certify that the above information which Uwe provided is correct. Uwe have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may result in the immediate revocation of this permit. 05 Signature of Applicant(s):,. Date: Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation r Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian WAlkway `s 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) z' 1 Copy of the Menu FOR OFFICIAL USE ONLY . Q Town Manager Approval: A4 Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: •• ' n Comments: Q:\Application Forms\OUTDINAP.DOC § 322-5. Outdoor dining: Checklist. ,e Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: i/ (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a detennination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements Subsection A(2) through(14) of this section are met. ((2) A menu shall be submitted to the Board at the time of application. (/ (3)The dining area must be.appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. (4) Sufficient restrooms,both for customers and employees, must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. '1(5) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. (6)All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. f/(7) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. 4-'(8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. "�(9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick, tile, and concrete are examples of acceptable materials.) (10)Table tops must be smooth,nonporous, easily cleanable and durable,and readily maintained in a clean and sanitary condition. (11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash.Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. 12) Strict cleanup practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. �/0 3) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disp sal of sanitizing solutions must be accessible. sal of nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). Q:\Application Forms\0UTD[NAPCHECKL1ST.doc DATE ��10 °FTHE v ti own of Barnstable FEE PD. ' * BARNSTABLE, • CHKLST(1-14) y .MASS. g a°A 1e39. Regulatory Services Department lE�MAt a, 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/ SIDEWALK CAFE LOCATION Name of Establishment` Establishment Address: �I I �4v APPLICANTS NAME: �S K�4fi�JA7 Phone# SEATING_ FACILITIES/EQUIPMENT Total#of Seats Existing 15 #of Restrooms Provided Size of Grease Trap ?Total#of Seats"Proposed Air Curtains(Yes or No) (Total means overall number of seats indoors plus outdoors) Hose Bib s or No) Screen (Yes br No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates I/we the undersigned certify that the above information which Uwe provided is correct. Uwe have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may result in the immediate revocati f this pen-mt. Signature of Applicant(s): Date: Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: QAApplication Forms\OUTDINAP.DOC I ' § 322-5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure,leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements-Subsection A(2) through(14) of this section are met. (2) A menu shall be submitted to the Board at the time of application. (3)The dining area must be appurtenant and contiguous to the restaurant property. The dining area.must be mentioned on the described premises as in the case of a common victualler's license. (4) Sufficient restrooms,both for customers and employees, must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations'. (5) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. (6) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be. screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. (7) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. (8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must,be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. (9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick, tile, and concrete are examples of acceptable materials.) (10)Table tops must be smooth,nonporous, easily cleanable and durable,and readily maintained in a clean and sanitary condition. (11)Food-service personnel must constantly police the.dining area for wastepaper, garbage and other trash.Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to.Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in-Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. (13) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. (14) Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink-handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). Q:\Application Forms\OUTDINAPCHECKLIST.doc Old DATE Op IKE Tpk FEE PD. BARNSTABLE, : 'down of Barnstable CHKLST(1-14 y MASS. a ) aop 1639. ��� Regulatory Services Department lEv MAC a 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION Name of Establishment:. ti� Establishment Address: a � � 94(, /t/l,� ` APPLICANTS NAME: Phone# SEATING FACILITIES/EQUIPMENT Total#of Seats Existing _ #of Restrooms Provided Size of Grease Trap Total#of Seats Proposed Air Curtains(Yes or No) (Total means overall number of seats indoors plus outdoors) Hose Bib (Yes or No) Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates - j 112V I/we the undersigned certify that the above information which I/we provided is correct. I/we have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may result in the immediate revocation of this permit. Signature of Applicant(s) --`� Date: Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway ' 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: /U Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: QAApplication Forms\OUTDINAP.DOC S 322-5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: {%(1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area.The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements Subsection A(2) through(14)of this section are met. Z(2) A menu shall be submitted to the Board at the time of application. 54 Guff 6AL) Z(3)The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. 41(4) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. tq Oe547eV?/YVx-5 ""'(5) A grease trap shall be of sufficient capacity,based Ripon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. `h J— (6) All entrance and exit doors used by food service personnel and customers must be screened ancrpl�bvided_with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. SGf�/l!^ �?N' a t !/(7) A drainage--Kyste(m�designed o eliminatP(/�j will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. �(8) Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be,kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. 4"'_(9) The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick, tile, and concrete are examples of acceptable materials.) �610)Table tops must be smooth,nonporous,easily cleanable and durable, and readily mainta ned in a clean and sanitary condition. lL�d� l r�iY� `a kb i (eS `( G(nGt.4�5 [ 2J�C [5" 1 v� t/(11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash. Placement clips, cup holders and other such devices must be-.utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. s Z(12) Strict cleanup practices must be adhered to.Waitstaff and buspersons must cleanup after each patron as in.indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum-Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts,Department of Health Sanitary Code. �( 3)3) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and dis saI of sanitizingsolutions must be accessible. 7 (14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). Q:\Application Pornis\OUTDINAPCHECKL1ST.doc i KE jr° � Town of Barnstable SA M LE AS& ' Board of Health Ar fD 3 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 30, 2015 Joann Lucas Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 RE: Board of Health Decision, Show-cause Hearing Held on October 13,2015 Dear Mr. and Ms. Lucas and Kappatos: During your show-cause hearing before the Board of Health held on Tuesday October 13, 2015 concerning the recurrence of critical and non-critical violations, Health Inspector Donna Miorandi, R.S. testified that the following violations were observed on September 23, 2015: multiple foods improperly refrigerated while kept inside the food establishment owner's delivery truck(which just traveled from Rhode Island) with an ambient air temperature of only 65 degrees Fahrenheit, the delivery truck had a filthy interior where foods were stored, inoperable/leaky handwash sink, stoves and grills loaded with grease and food debris, no paper towels provided in the restroom, and fish kept in the food preparation area from an unknown source. Your attorney, David Lawler Esq. testified that: (a)the employee stored his own food in a refrigerator for his dinner that night, (b) the Pepsi machine cooling system had broken down, which is a common occurrence with these machines, and (c)the grease on the stove and the need for paper towels were items that were being addressed right then as they were closed for business at that time, in between meals. The only real issue is the truck. However, the truck's refrigeration issue was something the.owners could not control, he testified. Finally after hearing the testimony presented and reviewing the documentation presentation, the Board voted unanimously in favor of issuing the following orders and penalties: • The food establishment permit shall be suspended for three (3) days; however this suspension penalty shall be held in obeyance for one year. This penalty may be Q:\WPFILES\EGG and 12015DecisionLetterHearing.doc 1 enforced when/if there is a critical violation observed during calendar year 2016. If a critical violation is observed and the Health Inspector believes the violation is significant or serious enough, the penalty may be imposed immediately at the time of inspection. • A private food safety and sanitation consultant shall be hired at the food establishment operator's/owner's expense. He/she shall contact Health Inspector Donna Miorandi,R.S. (her Office is located at 200 Main Street Hyannis,telephone number 508 862-4639) to set-up a meeting with her to review and discuss corrective actions taken and ideas for violation prevention initiatives to be implemented. This meeting shall take place at least fifteen days prior to a regularly scheduled meeting of the Board of Health. A 2016 food establishment permit shall not be issued to the operator of this establishment until after the operator(or his/her consultant)presents violation prevention initiatives to be implemented and corrective actions to the Board at a regularly scheduled public meeting. The meeting shall be held prior to opening for business for the Spring or Summer of 2016. (Note: A Board of Health regularly scheduled meeting is scheduled for March 8, 2016). At that meeting, the Board of Health shall also hear information relative to the noted violations observed on September 23, 2015 and whether or not those violations were corrected- specifically in regards to the refrigerator temperature, greasy debris on grill, flooring, leaky faucet handle, inadequate refrigeration in the delivery truck, debris in the food storage area of the delivery truck, and employees foods stored in the same refrigerator as the customer's food. PER RDER O T E BOARD OF HEALTH f Wayne iller, M.D. Chairm � I Cc: David Lawler Donna Miorandi Q:\WPFILES\EGG and 12015DecisionLetterHearing.doc Town of Barnstable OF THE T Regulatory Services Barn Richard V. Scali, Director ;medraCdy Public Health Division BARNSrnaLE, MASS. Thomas McKean, Director Zoos Apr 16g9. a`` 200 Main Street ED Mp•`l Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 CERTIFIED MAIL: 7015 0640 0005 8489 8096 September 29, 2015 Ms. Joann Lucas Mr. Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 NOTICE OF SHOW-CAUSE HEARING Dear Ms. Lucas & Mr. Kappatos: You are scheduled to appear before the Board of Health on Tuesday, October 13, 2015 at 3:00 pm at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis for a show-cause hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked. due to critical and recurring violations at your food establishment, Egg & I Restaurant, 521 Main Street, Hyannis on September 23, 2015. The violations include holding food at improper temperatures, inoperable hand sink and bathroom not supplied with paper towels. In addition, there was also fish in freezer from an unknown source. During this hearing, you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, R.S., C.H.O. Director of Public Health Town of Barnstable QAOrder lettersTood Violations\Egg&1 Restaurant-Show-Cause Hearing 10-13-2015 521 Main St.Hyannis.DOC I- 3: Town of Barnstable � Regulatory Services Barnstable T OF ZHE Thomas F. Geiler, Director ;mericaCity Public Health Division * BARNSTABLE, v MASS. Thomas McKean, Director 2007 �'OrEn ,�t►`� 200 Main Street . Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 CERTIFIED MAIL: 7015 0640 0005 8489 8102 October 5, 2015 Ms. Joann Lucas Mr. Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 NOTICE TO ABATE VIOLATIONS OF 105 CMR 590.000,STATE FOOD CODE, AND FROM 1999 FEDERAL FOOD CODE AND TOWN OF BARNSTABLE NUISANCE REGULATION, § 353-1 The restaurant known as Egg & I owned by you and located at 521 Main Street, Hyannis, MA, known as Assessor's Map 308, Parcel 096 was inspected on September 23, 2015 by Donna Z. Miorandi, R.S., Health Inspector, for the Town of Barnstable. The following violations of the Federal Food Code and the State Food code, 105 CMR 590.000 was observed: Regulation 3-202.11: Temperature* (A) Except as specified in ¶ (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 41 degrees Fahrenheit or below when received. (B) If a temperature other than 41 degrees Fahrenheit for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. Regulation 3-501.16(B): Potentially Hazardous Food, Hot and Cold Holding* I n � l 2 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under § 3-501.19, potentially hazardous food shall be maintained: At 41 degrees Fahrenheit or less. 1. In the restaurant was a refrigerated Pepsi unit with pasteurized orange juice and opened bottles of apple juice at 52-54 degrees Fahrenheit. All juices requiring refrigeration must be maintained at 41 degrees or less. This unit was emptied and discarded after the inspection. 2. On the date of September 23, 2015, Donna Z. Miorandi, R.S., observed a delivery truck driven by Panagis (a/k/a Peter) Kappatos arriving at the rear entrance to the restaurant. The ambient air temperature of the inside of this truck was at 65 degrees Fahrenheit. The internal temperature of the product was 58-60 degrees Fahrenheit. The potentially hazardous foods included hams, linguica, Canadian bacon, butter, swiss cheese, and American cheese and 11 (eleven) cases of eggs. Regulation 3-305.11: Food Storage. (A) Except as specified in �¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination. The delivery truck, owned by .Mr. Kappatos, was filthy on the flooring and there was much old and dirty restaurant equipment, cardboard boxes, and an old very dirty blanket stored in the rear of this truck. Due to the above conditions noted in Regulation 3-501.16 (B) No.2 and Regulation 3-305.11 the delivery truck was embargoed-secured with evidence tape until the next day, September 24, 2015 where it was disposed. of in the now emptied dumpster on site. Bleach was then poured over the embargoed product; a method for disposal recommended by Scott Allen, Supervisory Inspector, of the MDPH Food Protection Program. Regulation 3-201.14: Fish* (A) Fish that are received for sale or service shall be: ' (1) Commercially and legally caught or harvested; or (2) Approved for sale or service. Frozen fish was observed in the restaurant freezer without any labels or dates. Cook stated it was a 'gift" and it was for his own personal use. There were several fish and several pounds in freezer. One whole fish which was eviscerated was not wrapped at all. Regulation 3-201.11 (A) & (D): Compliance with Food Law* Q:\Order letters\Food Violations\Egg&I-521 Main St.-Hyannis 10-1-2015.DOC ti n 3 (A) Food shall be obtained from sources that comply with Law. (D) Fish, other then MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in 3- 401.11 (C)(1) may be offered for sale or service if they are obtained from a SUPPLIER that freezes the fish as specified under. §3-402.11; or frozen on the premises as specified under §3- 402.11 and records are retained under §3-402.12. Regulation 3-402.12: Records, Creation and Retention. (A) Except as specified in ¶3-402.11(B) and ¶ (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under §3-402.11 may substitute for the records specified under ¶ (A) of this section. Regulation 4-602.12: Cooking and Baking Equipment 9 9 9 (A) The FOOD-CONTACT SURFACES of cooking and baking equipment shall be cleaned at least every 24 hours. The stoves and grills were loaded with grease and food debris. On September 24, 2015 upon re-inspection the cooking equipment was cleaned. Regulation 6-301.12: Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels. There were no paper towels provided in the ladies room. On September 24, 2015 upon re-inspection the. ladies room had paper towels available. Regulation 6-201.11: Floors, Walls, and Ceilings. Except as specified under § 6-201.14, the floors, floor coverings, walls, ...shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or applications may be used for safety reasons. QAOrder lettersTood Violations\Egg&1-521 Main St.-Hyannis 10-1-2015.DOC I I 4 The floor contains debris build-up and is and worn through in several places. This flooring must be corrected as well as.approved by the Health Department before the re-opening of this restaurant in the Spring of 2016. Regulation 5-205.15: System Maintained in Good Repair. A plumbing system shall be (A) Repaired according to law; and (B) Maintained in good repair. You must have the hand wash sink out front repaired so that it is not leaking water onto the floor and creating a puddle of water. On September 24, 2015 the hand wash sink was still leaking. You may request a hearing before the Board of Health if written petition requesting same is received within then (10) days after the order is served. PER ORDER OF THE BOARD OF HEALTH Th as A. McKean, R.S. C.H.O. Director of Public Health Town of Barnstable QAOrder letters\Food Violations\Egg L,I-521 Main St.-Hyannis 10-1-2015.DOC FROM BOARD OF HEALTH MEETING 9/17/14. AT 4:00 PM I. Show Cause Hearing — Food: Joann Lucas and Panagis Kappatos, owners, Egg & I Restaurant — 521 Main Street, Hyannis, recurrence of food violations (both critical and non-critical) during inspections on June 17, July 23, and August 28, 2014. Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board recommended the owner to get a copy of the consultant's report to the health inspector and to Mr. McKean for final input. The Board to continue this item until the October 14, 2014 meeting. (Unanimously, voted in favor.) * ATTACHED are print-outs of the email Tom sent. They are the worksheets from the consultant to the restaurant. Page 1 of 1 BOH 09/17/2014 /CNN �-9 - ,Q- ��y Hospitality Recruiters Action Plan—Submitted by Bud Konn CP- 18/14 � Egg & I �� 521 Main Street Hyannis MA 02601 Operators—Joanne Lucas & Peter Kappatos Review of inspection by the Town of Barnstable Public Health Division was completed on 9/17/14. With respect to the inspections dated 8/28/14 and 8/29/14 the following is a plan of action to create deficiencies and help to insure safe food service. Items of concern from report; 1) Proper storage of cleaning equipment 2) Ice machine cleanliness and operation 3) Dish machine operation including temp logs 4) Walk in door gasket and threshold maintenance 5) Walk in shelving condition and cleaning of compressor fans 6) Flooring throughout facility 7) Hot and cold holding of foods 8) Proper cleaning and sanitizing of equipment 9) Sanitizer solutions and test strips 10) Restroom maintenance and stock 11) Storage of clean/dirty dishware 12) Chemical storage 13) Paper and Food storage 14) Food Protection Certification posted Items that were addressed prior to my inspection; 1) Dish machine operating correctly 2) Ice machine was cleaned and water leak repaired 3) Walk in door gasket replaced and threshold replaced 4) Walk in shelving was cleaned and repaired or replaced as needed 5) Omelette station food has been refrigerated below 40F 6) Restrooms were stocked and clean 7) Paper goods room was only used for paper and sealed cans of soda—"NO CHEMICALS" 8) Clean dishware was separate from dirty Action Needed and date to be complete 1) Log established for dish machine recording wash/rinse temps—9/19/14 2) Log established for sanitizer test recordings for general sanitation in facility—9/19/14 3) Master cleaning schedule established and maintained—9/26/14 4) Daily checklist to insure proper stock in restrooms and facility preparedness—9/26/14 5) Temperature logs of hot and cold food—9/19/14 6) Posting of ServSafe Food Protection Certification—IMMEDIATE 7) Complete cleaning of facility top to bottom—ONGOING 8) Food Safety training of non-certified team members—10/13/14 ServSafe Class to include; a. Foodborne Microorganisms and Allergens control b. Personal Hygiene c. Purchasing, Receiving and Storing d. Preparation, Cooking and Serving e. Cleaning and Sanitizing 9) Flooring replaced/repaired prior to opening—Spring 2015 In addition to the action plan Egg& I will be have access to Hospitality Recruiters on a consulting basis to insure meeting requirements of the town. I EQUIPMENT CLEANING SCHEDULE MONDAY GRILL DETAILED, ALL BLACK AROUND CORNERS FRONT COVER TAKEN OFF AND CLEANED TUESDAY CHAR DETAILED, ALL JETS AND DEFLECTORS TAKEN OFF AND CLEANED, ALL BLACK IN CORNERS WEDNESDAY CHEESE MELTER DETAILED, INSIDE AND OUT QB - SAL (REACH-IN) CLEANED OUT AND SANITIZED THURSDAY FRYERS BOILED OUT MEAT REACH-IN CLEANED INSIDE AND OUT FRIDAY SATURDAY SUNDAY FRYERS BOILED OUT ICE CREAM FREEZER UNPLUGGED NOTES: EGG & I HACCP COOLING RECORD RESTAURANT# LOCATION INSTRUCTIONS: 1. Use this form to record the cooling times for each product you are cooling in your restaurant. 2. Start by checking every product each time you make it. Then, once you have validated the success of a system for each product, check products on a weekly or bi-weekly basis. 3. Retain these records to use if your Health Department asks about your cooling practices. 4. Expectation is, and most Health Codes require, that you will cool products from 140OF to 40OF in four hours. Some jurisdictions will allow you to cool from 140OF to 70OF in two hours, then from 70OF to 40OF in four more hours. DATE PRODUCT CONTAINER TIME ONE TWO THREE FOUR TIME INITALS &METHOD AT HOUR HOURS HOURS HOURS TO OF OF COOLING 140OF LATER LATER LATER LATER COOL PERSON OF OF OF OF TO 41OF 9/1/02 RICE SHEET PAN 9:15 87 50 38 -- HRS BJ COOLER AM For use with Longhorn SOP#13—Form 13A Contact Longhorn.Culinary or Rare Hospitality Quality Assurance if questions. MANAGER DAY , PROJECT INITIALS MONDAY 1.Detail flat top grill 2.Scrub all walls on line 3.Scrub walk-in and freezer floor-AM TUESDAY 1.Pressure wash back dock-AM 2.Clean all curtains-AM 3.Clean all walls in dish area WEDNES- 1.Detail all hot side coolers on line 2.Scrub fry station dunnage rack DAY THURSDAY 1.Boil out and detail fryers 2.Clean all walls in prep area 3.Detail microwaves and detail all cold side coolers FRIDAY 1. Thaw Ice cream bin and clean 2. Detail hoods SATURDAY 1.Detail Charbroiler and salamander SUNDAY 1.Detail baker and prime rib oven Dish Area Ready List A.M. P.M. Comments or Corrective Actions 10:00 2:00 4:30 Close Trash Cans empty,in place n/a I Linen bin empty,in place n/a Silver system,fresh solution,full no Solution Broken glass bucket set up,labeled n/a Mats clean of debris,dry,in place n/a Machine filled with fresh water emptied Machine has clean inserts and interior Machine is free of lime build up All temperature gauges are working Booster heater is turned on,working turned off Spray nozzles are free of debris,not bent Exterior of machine clean,free of build up Drain&Motor guards in place,clean Floats free of build up,easily moved All chemical dispensers full,working Three compartment sink set up,fresh H2O emptied Smallwares put away,NO JUNK BIN Walls clean and free of debris Back Dock cleaned and organized Shelves are wiped down,underside included Pre-rinse arm working,no leaks turned off Scrub pads available for use in Sanitizes" Hand sink set w/soap,towels and gloves All Silverware Racked All smallwares put away TEST STRIP LOG DATE SUN MON TUE WED THUR FRI SAT VICTORY WASH 60PPM DISH WASHER 50PPM QUART SANITZER 20OPPM TEST STRIP LOG DATE SUN MON TUE WED THUR FRI SAT 23-May 24-May 25-May 26-May 27-May 28-May 29-May VICTORY WASH 60PPM DISH WASHER 50PPM QUART SANITZER 20OPPM AM PM MONDAY -WALLS BEHIND -WALLS AROUND DISH AREA, PREPED PRODUCTS IN WALLS IN EMPLOYEE BATHROOM WALK-IN. CHECKED (CLEANED) -DRY STORAGE WALLS CHECKED (CLEANED) -WALLS AND CEILINGS CHECKED, -PREP TABLE PULLED CLEANED OUT AND CLEANED -ON THE LINE (DIRT, GRIM- TUESDAY AROUND PICTURES GRATE ABOVE LINE) -WALLS BEHIND -MOP SINK-FRONT AND WALLS KETTLE AND PREP CLEANED WEDNESDAY SINK CLEANED -FRONT, TOP, AND SIDES OF ICE -DUMPSTER AREA MACHINE CLEANED CLEANED THURSDAY FRIDAY SATURDAY -DUMPSTER AREA CLEANED SUNDAY NOTES: -WALK-IN FLOORS AND WALLS SHOULD BE DONE ON A DAILY BASIS AS NEEDED -ALL SHELVES AND SPEED RACKS SHOULD BE DETAILED ON A WEEKLY (OR AT LEAST BI-WEEKLY BASIS) -TOP OF LINE CLEANED, NO TRASH ON A DAILY BASIS Er cO Certified Mail Fee �N\` r�r/� G $ Extra Services&Fees(check box,add fee as appropfafe)i F t' ❑Return Receipt(hardtop» $ ❑Return Receipt(electronic) $ XT 5 WVa C3 ❑Certified Mail Restricted Delivery $ Here O ❑Adult Signature Required $ ❑Adult Signature Restricted Delivery$ o Postage �(:,—S Q S Total Postage and Fees C3 N t C3 @ KFo NO ---- ----------- - --- ------------ ----------------------- SOME.�• Certified Mail service provides the following benefits: ■A receipt(this portion of the Certified Mail label). • for an electronic return receipt,see a retail ■A unique identifier for your mailpiece. associate for assistance.To receive a duplicate ■Electronic verifiratitn of delivery or attempted return receipt for no additional fee,present this delivery. USPS®-postmarked Certified Mail receipt to the ■A record of delivery(Including the recipient's retail associate. signaturgthat is retained by the Postal Service- Restricted delivery service,which provides r,, for a specified period. delivery to the addressee specified by name,or to the addressee's authorized agent ^ Important Reminders. Adult signature service,which requires the I-. ■You may purchase Certified Mail service with signee to be at least 21 years of age(not First-Class Mail®,First-Class Package Service®, available at retail). or Priority Mail®service. Adult signature restricted delivery service,which ■Certified Mail service is notavailable for requires the signee to be at least 21 year of age International mall'-* 14) and provides delivery to the addressee specked ■Insurance coverage is notavailable for purchase by name,or to the addressee's authorized agent with Certified Mail service.However,the purchase (not available at retail). of Certified Mail service does not change the ■To ensure that your Certified Mail receipt is insurance coverage automatically included with accepted as legal proof of mailing,it should bear a certain Priority Mail items. USPS postmark.If you would like a postmark on ■For an additional fee,and with a proper this Certified Mail receipt,please present your endorsement on the mailpiece,you may request Certified Mail item at a Post Office"for the following services: 1 postmarking.If you don't need a postmark on this -Return receipt service,which provides a record Certified Mail receipt,detach the barcoded portion of delivery(including the recipient's signature). of this label,affix it to the mailpiece,apply You can request a hardcopy return receipt or an appropriate postage,and deposit the mailpiece.:_ electronic version.For a hardcopy return receipt, complete PS Form 3811,Domestic Return Receipt attach PS Form 3811 to your mailpiece; IMPORTANT.Save this receipt for your records. Ps Form 3800,April 2015(Reverse)PSN 7530-02-000-9047 Town of Barnstable Regulatory Services Bare THE T° �. AFAmeripCitY Thomas F. Geiler,Director Public Health Division 9B MASS. � Thomas McKean,Director 7007 `b 1639• 200 Main Street ATEp�,�a Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-630.4 CERTIFIED MAIL: 7015 0640 0005 8489 8102 October 5, 2015 Ms. Joann Lucas Mr. Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 NOTICE TO ABATE VIOLATIONS OF 105 CMR 590.000 STATE FOOD CODE AND FROM 1999 FEDERAL FOOD CODE AND TOWN OF BARNSTABLE NUISANCE REGULATION, § 353-1 The restaurant known as Egg & I owned by you and located at 521 Main Street, Hyannis, MA, known as Assessor's Map 308, Parcel 096 was inspected on September 23, 2015 by Donna Z. Miorandi, R.S., Health Inspector, for.the Town of Barnstable. The following violations of the Federal Food Code and the .State Food code, 105 CMR 590.000 was observed: Requlation 3-202.11: Temperature* (A) Except as specified in ¶ (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 41 degrees Fahrenheit or below when received. (B) If a temperature other than 41 degrees Fahrenheit for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. Regulation 3-501.16(B): Potentially Hazardous Food, Hot and Cold Holding* t 2 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under § 3-501.19, potentially hazardous food shall be maintained: At 41 degrees Fahrenheit or less. 1. In the restaurant was a refrigerated Pepsi unit :with pasteurized orange juice and opened bottles of apple juice at 52-54 degrees Fahrenheit. All juices requiring refrigeration must be maintained at 41 degrees or less. This unit was emptied and discarded after the inspection. 2. On the date of September 23, 2015, Donna Z. Miorandi, R.S., observed a delivery truck driven by Panagis (a/k/a Peter) Kappatos arriving at the rear entrance to the restaurant. The ambient air temperature of the inside of this truck was at 65 degrees Fahrenheit. The internal temperature of the product was 58-60 degrees Fahrenheit. The potentially hazardous foods included hams, linguica, Canadian bacon, butter, swiss cheese, and American cheese and 11 (eleven) cases of eggs. Regulation 3-305.11: Food Storage. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination. The delivery truck, owned by .Mr. Kappatos, was filthy on the flooring and there was much old and dirty restaurant equipment, cardboard boxes, and an old very dirty blanket stored in the. rear of this truck. Due to the above conditions noted in Regulation 3-501.16 (B) No.2 and Regulation 3-305.11 the delivery truck was embargoed-secured with evidence tape until the next day, September 24, 2015 where it was disposed of in the now emptied dumpster on site. Bleach was then poured over the embargoed product; a method for disposal recommended by Scott Allen, Supervisory Inspector, of the MDPH Food Protection Program. Regulation 3-201.14: Fish* (A) Fish that are received for sale or . service shall be: (1) Commercially and legally caught or harvested; or (2) Approved for sale or service. Frozen fish was observed in the restaurant freezer without any labels or dates. Cook stated it was a `gift" and it was for his own personal use. There were several fish and several pounds in freezer. One whole fish which was eviscerated was not wrapped at all. Regulation 3-201.11 (A) & (D): Compliance with Food Law* Q:10rder letters\Food Violations\Egg&I-521 Main St.-Hyannis 10-1-2015.DOC I 3 (A) Food shall be obtained from sources that comply with Law. (D) Fish, other then MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in 3- 401.11 (C)(1) may be offered for sale or service if they are obtained from a SUPPLIER that freezes the fish as specified under. §3-402.11; or frozen on the premises as specified under §3- 402.11 and records are retained under §3-402.12. Regulation 3-402.12: Records, Creation and Retention. (A) Except as specified in ¶3-402.11(B) and ¶ (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (B) If the FISH . are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and fora time specified under §3-402.11 may substitute for the records specified under ¶ (A) of this section. Regulation 4-602.12: Cooking and Baking Equipment (A) The FOOD-CONTACT SURFACES of cooking and baking equipment shall be cleaned at least every 24 hours. The stoves and grills were loaded with grease and food debris. On September 24, 2015 upon re-inspection the cooking equipment was cleaned. Regulation 6-301.12: Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels. There were no paper towels provided in the ladies room. On September 24, 2015 upon re-inspection the ladies room had paper towels available.' Regulation 6-201.11: Floors, Walls, and Ceilings. Except as specified under § 6-201.14, the floors, floor coverings, walls, ...shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or applications may be used for safety reasons. Q:\Order lettersTood Violations\Egg&I-521 Main St.-Hyannis 10-1-2015.DOC f, 4 The floor contains debris build-up and is and worn through in several places. This flooring must be corrected as well as approved by the Health Department before the re-opening of this restaurant in the Spring of 2016. Regulation 5-205.15: System Maintained in Good Repair. A plumbing system shall be (A) Repaired according to law; and (B) Maintained in good repair. You must have the hand wash sink out front repaired so that it is not leaking water onto the floor and creating a puddle of water. On September 24, 2015 the hand wash sink was still leaking. You may request a hearing before the Board of Health if written petition requesting same is received within then (10) days after the order is served. PER ORDER OF THE BOARD OF HEALTH <—T-h as A. McKean, R.S. C.H.O. Director of Public Health Town of Barnstable QAOrder letters\Food Violations\Egg&1-521 Main St.-Hyannis 10-1-2015.DOC -err • . �� �`y��gty, �.,fi li CC • • 1 1 Y I Certified Mail Fee r $ tJiS Mq o Extra Services&Fees(check bar,add lee as appropriate) + u7 ❑Return Receipt(hardcopy) $ f3 ❑Return Receipt(electronic) $ Postmark O 0 ❑Certified Mail Restricted Delivery, $ M 8&2 9 M ❑Aduft Signature Required $ M - ❑Adult Signature Restricted Delivery$ O page $ LISPS O Total Postage and Fees eof City, t, -- --- I -------------------- 1 Certified Mail service provides the following benefits: ■A receipt(this portion of the Certified Mail label). for an electronic return receipt,see a retail ■A unique identifier for your mailpiece. associate for assistance.To receive a duplicate ■Electronic verification of delivery or attempted return receipt forVo additional fee,present this delivery. US180-postmarked Certified Mail receipt to the ■A record of delivery(including the recipients retail associate. signature)that is retained by the Postal Service- -Restricted delivery service,which provides for a specified period. delivery to the addressee specified by name,or Important Reminders: to the addressee's authorized agent P -Adult signature service,which requires the ■You may purchase Certified Mail service with signee to be at least 21 years of age(not First-Class Mail®,First-Class Package Service®, available at retail). or Priority Mail®service. -Adult signature restricted delivery service,which ■Certified Mail service is notavailable for requires the signee to be at least 21 years of age international mail. and provides delivery to the addressee specified ■Insurance coverage isirotavafleble for purchase by name,or to the addressee's authorized agent with Certthed9V -Airvice°However,the purchase (not available at retail). of Certified Mail service does not change the ■To ensure that your Certified Mail receipt is insurance coverage automatically Included with accepted as legal proof of mailing,it should bear a certain Priority Mail items. USPS postmark If you would like a postmark on ■For an additional fee,and with a proper this Certified Mail receipt,please present your endorsement on the mailpiece,you may request Certified Mail item at a Post Office'for the following services: postmarking.If you don't need a postmark en this -Return receipt service,which provides a record Certified Mail receipt,detach the barceded portion of delivery(including the recipient's signature). of this label,affix it to the mailpiece,apply You can request a hardcopy return receipt or an appropriate postage,and deposit the mailpiace. electronic version.For a hardcopy return receipt, complete PS Form 3811,Domestic Retum Receipt,attach PS Form 3811 to your mailpiece; IMPORTANT:Save this receipt for your records. PS Form 38009 April 2015(Reverse)PSN 7530-02-000.9047 f f Town of Barnstable OFSME T Regulatory Services Barn Richard V. Scali,Director A4AmeraCity Public Health Division BARNSTABLE, 9 MASS. Thomas McKean,Director 2007 1639. 146. Main Street ED MA'S Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 CERTIFIED MAIL: 7015 0640 0005 8489 8096 September 29, 2015 Ms. Joann Lucas Mr. Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 NOTICE OF SHOW-CAUSE HEARING Dear Ms. Lucas & Mr. Kappatos: You are scheduled to appear before the Board of Health on Tuesday, October 13, 2015 at 3:00 pm at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis for a show-cause hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked due to critical and recurring violations at your food establishment, Egg & I Restaurant, 521 Main Street, Hyannis on September 23, 2015. The violations include holding food at improper temperatures, inoperable hand sink and bathroom not supplied with paper towels. In addition, there was also fish in freezer from an unknown source. During this hearing, you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, R.S., C.H.O. Director of Public Health Town of Barnstable QAOrder lettersTood Violations\Egg&I Restaurant-Show-Cause Hearing 10-13-2015 521 Main St.Hyannis.DOC P�ppSHE Tp�� Town of Barnstable y41 �, ps x • nARMASS. 0 BLE. % Board of Health 9 MASS. �p 1639. pTF0 MA1 a' 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi August 29, 2014 Joann Lucas Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 NOTICE OF SHOW-CAUSE HEARING Dear M/Ms. Lucas and Kappatos: You are scheduled to appear before the Board of Health on Tuesday, September 9, 2014 at 3:00 p.m. at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis, for a show-cause hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked due to critical and non-critical violations and recurrence of violations at your food establishment, Egg & I Restaurant, 521 Main Street, Hyannis, on June 17, 2014, July 23, 2014, and August 28, 2014. During this hearing, you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, O Agent of the Board of Health Q:\Order letters\Food Violations\Egg and 1521 Main St Hy ShowC Sep2014.doc f �P�pr THE Tp��� Town of Barnstable BAR MAS& Board of Health Mn�& 200.Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi ' October 30, 2014 Joann Lucas Panagis Kappatos Egg &I Restaurant 521 Main Street Hyannis, MA 02601 RE Board of Health Decision, Show cause Hearing Held on October 14, 2014 Dear Mr. and Ms. Lucas and Kappatos: During your show-cause hearing before the Board of Health held on Tuesday October 2014 concerning the recurrence of critical and non-critical violations, including recurring potentially hazardous food holding temperature violations,recurring violations in regards to the lack of testing and keeping logs for the low temperature dishwasher, and multiple unclean surfaces at your food establishment, testimony was heard from Health Inspector Marybeth McKenzie, R.S. regarding inspections conducted on June 17, July 23, and August 28, 2014. Your attorney, David Lawler Esq. testified that he did not dispute the violations observed and will fully cooperate with the Health Division staff to correct violations. He further provided documentation showing that you hired a private consultant, Hospitality Recruiters (Bud Koon C.P., F.S.),to review the health inspection reports and to create an action plan to rectify the violations. Several equipment cleaning schedules, check-off lists, and logs were also submitted. Finally after hearing the testimony presented, after reviewing the documentation, multiple inspection reports, and the action plans by a private consultant, the Board voted unanimously in favor of issuing the following orders and penalties: • Your food establishment permit shall be suspended for two (2) days. The Board noted.that one of the two suspension days was already implemented on June 18, 2014, Therefore, it is ordered that the second suspension day shall be implemented on or before October 31, 2014. Q:\WPFILES\EggandIDecision2014.doc I , 1 � ' A private food safety and sanitation consultant shall be hired by the owner/operator of this food establishment to meet with Health Inspector Marybeth McKenzie R.S. and with Mr. McKean, Director of Public Health, before April 1, 2015 to discuss a corrective action plan and to discuss how it will be implemented. At that time, it will be at the discretion of the Director whether all food handling employees shall become certified in food manager safe food handling (i.e. ServSafe). PER qRDER OF TTYVBOARD OF HEALTH tneMil Wa er, M.D. Ch Q:\wPFILES\EggandIDecisi on2014.doc r - Crocker, Sharon From: McKean, Thomas Sent: Tuesday, October 14, 2014 12:12 PM To: Crocker, Sharon Subject: Fw: Egg and I Sharon Please print this out and bring it to the meeting ----- Original Message ----- From: McKean, Thomas To: 'wamdoc@verizon.net' <wamdoc@verizon.net> Sent: Tue Oct 14 10:26:18 2014 Subject: Fw: Egg and I ----- Original Message ----- From: McKenzie, Marybeth To: McKean, Thomas Sent: Tue Oct 14 10:12:48 2014 Subject: Egg and I Tom, You asked me to review the items that the consultants submitted to you. Here are a list of questions /concerns that I have: 1. The "test strip Log" is not the correct one that the town requires: no place to save test strips and it must be tested per shift. They were given the correct log to be done by me numerous times. 2 . "Dish Area Ready list" They have a close time on the list, but they also have a 4 :30 time. Some things are listed as n/a in the closed area as noted - mats clean of debris, dry and in place. Shouldn't this be done at closing? Confusing to me. They don't have a check temperature of water on the dish machine should be between 120 and 140 . They note this on the letter under "action needed and date to be completed", and state that it has been done since 9/19/14 but I can't find it on the logs. 3. On the day of the week log AM/PM they have prep table pulled out and cleaned. The problem is that they don't have a log that goes over sanitizing prep table and cutting boards, set up of sanitizer buckets. Then they have a Day project log with initials for manager OK, but on the other log they don't mentions any work to be done on Thurs through Saturday. Too many logs and too confusing and why is the manager initialing some logs, but not others? What is the training of the staff on standard operating procedures of basic everyday cleaning and maintenance? Also on the Day Project log -Monday they mention -#3 on Mon. scrub walk-in and freezer floor-AM What freezer floor did they buy a freezer walkin? " 4 . 'They have ANOTHER Log for "equipment cleaning schedule" Monday grill detailed, all black around corners -HUH? Don't understand. On Fri. and Sat don't have any equipment scheduled for cleaning, BUT on the Project log they have equipment to be cleaned on Fri. and Sat. Very confusing to me. What if they loose one or more of these logs. Should I be checking for the logs on routine inspections to verify that it is being done? How many logs do I need to check and should these logs be approved by the health department first? 5. Egg and I HACCP cooling record provided. Do they have a HACCP plan in place now, they didn't before. They note on their letter that #7 Hot and cold holding was a concern, but on the Action referenced in the letter noted #5 Temperature of hot and cold food is this 1 I the HACCP cooling record log? The problem with Egg and I wasn't cooling food product it was leaving food product out at room temperature or stored improperly on ice. The town requires a variance with a discard time sticker on it to be provided. They do not have a variance to do this and they were holding the product incorrectly. This might be a good log for cooling product but it doesn't address the hot and cold holding problems. Are they going to apply for a variance or are they going to just keep the product in the refrigeration. They should have temp logs for the sandwich unit at least to make sure product is being held correctly during service when the lid is up. 6. I am requesting a flow chart with a floor plan to be submitted and (laminated) posted in the warewashing area for handling clean and unclean equipment/dishes. 7 . Had issues with using the mop sink as a cleaning sink for dishes. We had talked about making the mop sink into a wash sink and adding a mop sink in another area. This might be a good suggestion for this particular facility. No confusion in the future if the sink is in another area. 8 . #4 of the letter under Action needed states they have daily checklist to insure proper stock in restroom and facility preparedness. No check list was submitted and what is "daily prop redness" that they mention? They need individual items to check for the bathrooms and it should be checked every half shift or shift, depending on need. 9. This facility needs labeling to help facilitate items to be placed in the proper areas. 10. They should have the proper cleaning and maintained schedule for the meatslicer laminated and posted above the slicer and that it should be covered with a clean plastic bag after use. Basic things like this will help the facility run efficiently and smoother. 11. Temperature logs for refrigeration morning, lunch time, and afternoon would be beneficial to the facility and help the staff get into the habit of checking how their refrigeration equipment is working. Hope this helps and if you have any questions please call me because I will be out of the office and will not be able to be reached by email. I would be happy to help in any way. Thanks, MB 2 I ,e McKean, Thomas From: McKean, Thomas Sent: Thursday, September 11, 2014 8:49 AM To: wamdoc@verizon.net; Jimmy Sawayanagi (exit5gallery@comcast.net); Paul Canniff (can niff.paul@g mail.com); Board of Health Subject: FW: Egg and I FYI Breakdown of violations and # of repeat occurrences ----- Original Message ----- From: McKenzie, Marybeth To: McKean, Thomas Sent: Thu Sep 04 08:44 :48 2014 Subject: Egg and I Repeat violations itemized per your request: Holding food product out at room temperature or holding on ice incorrectly so temperature of product was out of the correct temperature of 41 degrees or below. 3-501.16 Hot and cold holding 6-17-14 7-23-14 warning issued 8-28-14 Hand sinks not maintained properly, no hand towels or dispensers not filled: 6-301.12: Hand drying provisions and Town Article V SS 322-4: toilet facilities 6-17-14 7- 23-14 8-28-14 Re-inspection 8-29-14 Low temp dishwasher: Not proper maintenance of sanitizing chemicals, log or availability of test strips noted during inspections: 4-501.114 (A) Manual and mechanical warewashing equipment chemical sanitizer- Temperature, pH concentration and Hardness: 6-17-14, 8-28-14 Town Article V SS 322-24 Testing 7-23-14, 8-28-14 Town Article V SS 322-25 Log Book 6-17-14, 7-23-14, 8-28-14 Unclean surfaces and or equipment noted on inspection: 6-17, 7-23, 8-28, Re-insp 8-29 4-101.111 (D) Finish must be smooth and washable: 4-601.11 (A-C) Equipment food contact surfaces and nonfood contact surfaces 4-602 .11 Equipment Food- contact surface and utensils Washing dishes in the mop sink: 7-23 and Re-insp 8-29. 5-203 .13 : Service sink. 1 r� AcKean, Thomas From: McKean, Thomas Sent: Thursday, September 11, 2014 8:48 AM To: 'wamdoc@verizon.net' Subject: RE: Egg and I Please add this to the list of repeat critical violations for the Egg and I: Washing dishes in the mop sink: 7-23 and Re-insp 8-29. 5-203 .13 : Service sink. -----Original Message----- From: McKean, Thomas Sent: Thursday, September 04, 2014 8:50 AM To: 'wamdocCverizon.net' Subject: Fw: Egg and I FYI Breakdown of violations and # of repeat occurences ----- Original Message ----- From: McKenzie, Marybeth To: McKean, Thomas Sent: Thu Sep 04 08:44 :48 2014 Subject: Egg and I Repeat violations itemized per your request: Holding food product out at room temperature or holding on ice incorrectly so temperature of product was out of the correct temperature of 41 degrees or below. 3-501.16 Hot and cold holding 6-17-14 7-23-14 warning issued 8-28-14 Hand sinks not maintained properly, no hand towels or dispensers not filled: 6-301.12 : Hand drying provisions and Town Article V SS 322-4: toilet facilities 6-17-14 7- 23-14 8-28-14 Re-inspection 8-29-14 Low temp dishwasher: Not proper maintenance of sanitizing chemicals, log or availability of test strips noted during inspections: 4-501.114 (A) Manual and mechanical warewashing equipment chemical sanitizer- Temperature, pH concentration and Hardness: 6-17-14, 8-28-14 Town Article V SS 322-24 Testing 7-23-14, 8-28-14 Town Article V SS 322-25 Log Book 6-17-14, 7-23-14, 8-28-14 Unclean surfaces and or equipment noted on inspection: 6-17, 7-23, 8-28, Re-insp 8-29 4-101.111 (D) Finish must be smooth and washable: 4-601.11 (A-C) Equipment food contact surfaces and nonfood contact surfaces 4-602 .11 Equipment Food- contact surface and utensils Washing dishes in the mop sink: 7-23 and Re-insp 8-29. 5-203 .13 : Service sink. 1 r IV CL co T*-n Nn 17 -- C C r cll \ \ 11 �p s L �: OrIv `� TI ilia 4�� lo 00 9L CD c ... �, ay a Colat &m4) 0A 8 �rv,af fia Q5 C Ind pet J �) � LG- -FT i i i I � I I I j j I � j • I i I i � ! i � j I j I f i � � ! j I i• � ; ' i I � ' I � i I i AJ)Ics kr& 6 UeA EXCERPT FROM BOARD OF HEALTH MEETING MINUTES ON 9/17/14: AT 4:00 PM I. Show Cause Hearing — Food: ( / Joann Lucas and Panagis Kappatos, owners, Egg & I Restaurant — 521 Main Street, Hyannis, recurrence of food violations (both critical and non-critical) during inspections on June 17, July 23, and August 28, 2014. Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board recommended the owner to get a copy of the consultant's report to the health inspector and to Mr. McKean for final input. The Board to continue this item until the October 14, 2014 meeting. (Unanimously, voted in favor.) The Law Office of DAVID V. LAWLER, PC 540 Main Street, Suite 8 Hyannis, MA 02601 Telephone: (508) 778-0303 Facsimile: (508) 778-4600 962 Main Street Email Address: Osterville,MA 02655 Dlawler.atty@verizon.net Telephone:(508)428- 0542 September 8, 2014 Dr. Wayne Miller Town of Barnstable Town Hall Hyannis, MA 02601 Re: The Egg and I Dear Dr. Miller: I have today been retained to represent The Egg and I in regard to the hearing tomorrow,however, I have a conflict as I will be in Boston tomorrow afternoon and am requesting that the matter be continued to the October 14, 2014 hearing date. I understand that there is a second hearing date in September,however,I have a conflict on that date as well. Thank you for your courtesies. V t y yo V DVL/sk David _4 L •+ --- -, —""' - http://issgl/intemalwrs/WRequest.aspx?ID=20653 2/8/2007 g z TOWN OF BARNST ABLE • BAR-W *rdinance or Regulation WARNINGNOTICE Name of Offender/Manager J 1. , ./�f - �" :? Address of Offender MV/MB Reg.# Village/State/Zips Business Name fW...,. ^ r� �r /2 /pm,- on P ll 20:) Business Address - Signature of Enforcing Officer: Village/State/Zip \k kA r n O V 1+ 1 t , !! Location of Offense��0 t 1�1'. - l C"'.-1, r 4 A C �•,; C� 32 2 ' j Enforcing Dep,t.,/Divisiod Offense OuA 4'�2 +0 � . /S �X� c, r 00 fz Facts ,. , ` P (J A C 4�,e A C, G,N N 1 A se C If 5 G �A yy ` cc . krmr r oe s This will serve only as a warning.- At this time no legal action has been taken--.' It is the goal of-"Town agencies to achieve voluntary compliance of Town Ordinances, Rules and Regulations. Education efforts and warning notices are attempts to gain voluntary compliance. Subsequent violations will result in appropriate legal action by the Town. WHITE-OFFENDER CANARY-ORD./REG.-PROG. PINK-ENFORCING OFFICER GOLD-ENFORCING DEPT. �I ' .� TOWN OF BARNSTABLE BAR-Tel IR 3485 ` W- nance or Regulation WARNING NOTICE 3 �r Name of Offender/Manager ., Address of Offender • MV/MB Reg.# Village/State/Zip Business Names _,. rb !� ' ? ' ram/pm, on Business Address , Signature of Enforcing Officer Village/State/Zip . Location of Offenses 1 � "A �r I Enforcing Dept/Division Offense a - > f)1� y Facts ;, . V)6.. rQ a �: t;�1 �� � �" � �1'� {"�.►� +,�- This will serve only as a warnin At this time no legal action hzas been taken g. It is the goal of`Town agencies to achieve voluntary compliance of Town Ordinances, Rules and Regulations. Education efforts and warning notices are attempts to gain voluntary compliance. Subsequent violations will result in appropriate legal action by the Town. WHITE-OFFENDER CANARY-ORD./REG.-PROG. PINK-ENFORCING OFFICER GOLD-ENFORCING DEPT. TOWN OF BARNSTABLE BAR-W 3280 % �5 r OOrdinance or Regulati* WARNING NOTICE Name of Offender/Manager q�1 �C L)s ro to r � t n v „ Address of Offender 3 l i Village/State/Zip ,,, r A VN (� j Business Name G )�, i� /pm; onZe,,L. 31 20 U , Business Address52 C fi.. 1 t �r Siinature .of 'Enforcing Officer Village/State/Zip 1A (A e,,. xN\ Q 6 0 I Location of Offense t? o,, P C 1� Enforcing Dept'/Division ram,, Offensea0• 32)--- A -nt A)11 IW C-A V),.. �oo' Facts SCt`11k CR. �D �'S nr YY+ S r� �. h�C Gkn\ {1rrk"' k�l1-1 C'\' This will serve only as a/warning. At, this time no legal action has been taken. It is the goal of Town agencies to achieve voluntary compliance of Town Ordinances, Rules and Regulations. Education efforts and warning notices are attempts to gain voluntary compliance. Subsequent violations will result in appropriate legal action by the Town. WHITE-OFFENDER CANARY-ORD:/REG.-PROG. PINK-ENFORCING OFFICER GOLD-ENFORCING DEPT. qK TOWN ;OF t BARNSTABLE ,, BAR-W 3470 F, kdinance •lor _Reigulaiition s. WARNING NOTICE Name of 'Offender/Manager '`''('�• (�� 0. . E Address of Offender MV/MB Reg.# Village/State/Zip Business Name Eqc* �1` 'La.i. amXiAn, on �A 2006 -� xv Business Address :) .el M A # n + Signature of Enforcing/Officer Village/State/Zip th Location of Offense Toll > AIIN :5+, �^-�-- } n Enforcing Dept%Dio� Offense l�t ,3, . "' t l t o +t' � �r ., hi 1) 10O G-S ` Facts U o r^ This will serve only as a warning. At this time no legal action has been taken. It is the goal of Town agencies to achieve voluntary ' compliance of Town Ordinances, Rules and Regulations. Education efforts and warning notices are attempts to gain voluntary compliance. Subsequent violations will result in appropriate legal action by the Town. WHITE-OFFENDER CANARY-ORD./REG.-PROG. PINK-ENFORCING OFFICER GOLD-ENFORCING DEPT. y TOWN OF BARNSTABLE BAR-W 3470 �rdinance or Regulatioe .b WARNING NOTICE Name of Offender/Manager Y" `C' R C" 1 C'-to YN' Address of Offender MV/MB Reg.# Village/State/Zip Business Name - ' ��,. ., f� am/° on 20fl Business Address ok " Signature # of Enforcing/Officer Village/State/Zip A l} �� ( 1 Location of Offense-Toll m o )r'1 ,5+ , ,.-�-- Enforcing Dept/DivisionN Offense % 0, :� ..-,z ��.� �.�,y. �y►t � � d � ..._� „ �":. �. F a c t s "'T%)U C v ! , .., 1 ti 1✓1) o:�. �€_A 'V4 This will serve only as a warning. At this time no legal action has been taken. It is the goal of Town agencies to achieve voluntary compliance of Town Ordinances, Rules and Regulations. Education efforts and warning notices are attempts to gain voluntary compliance. Subsequent violations will result in appropriate legal action by the Town. WHITE-OFFENDER CANARY-ORD./REG.-PROG. PINK-ENFORCING OFFICER GOLD-ENFORCING DEPT. t� EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON 9/09/14: I. Show Cause Hearing — Food: POSTPONED UNTIL SEPTEMBER 17, 2014 Joann Lucas and Panagis Kappatos, owners, Egg & I Restaurant— 521 Main Street, Hyannis, recurrence of food violations (both critical and non-critical) during inspections on June 17, July 23, and August 28, 2014. EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON 9/17/14: AT 4:00 PM II. Show Cause Hearing — Food: Joann Lucas and Panagis Kappatos, owners, Egg & I Restaurant — 521 Main Street, Hyannis, recurrence of food violations (both critical and non-critical) during inspections on June 17, July 23,_and August 28, 2014. Attorney David Lawler was present and represented the owners. Marybeth McKenzie, R.S., read into the minutes the violations at the inspection she performed on June 17, 2014: NC/C* Violations: C - Upon arrival, no servsafe personnel on premises - Slide refrigerator temperature was 39 degrees F and there was drainage build up on bottom shelf. - Flooring was "spongy" and tiles cracked, especially by slider refrigerator unit. - Shelving under shelf which is on line had food debris and crumbs—should be cleaned. - Flooring was "spongy" entering kitchen and tiles cracked in kitchen. - Hood working, lights shielded, filters clean —good. - Floor under grill was filthy with food debris, must clean - Waffle maker was clean—good. - Grease build up above heater fixture by grill (hot heating unit)—must clean. - Sandwich unit—mold on gaskets, lids need cleaning and inside of unit. Unit at 40 degrees F. Hot holding 173 degrees F—good. C - Eggs (scrambled mixture) at 47 degrees F—pancake mixture held in dispenser on counter at 63 degrees F—must be discarded. - Heavy build up of food in drip pans on stove unit. - Fry baskets need to be scrubbed, build up of debris, under unit and sides need cleaning and degreasing. C - Not wearing gloves making toast while buttering and serving, must wear gloves or use utensils with ready to eat foods. - oven needs cleaning, build up noted on sides and bottom. - Broken handle on freezer, sharp edges—need to fix C - Shelves were filthy were spices.held and spices were in containers. - Hand sinks stocked in kitchen—good - Ceiling tiles by 3-bay stained, they are accoutical also— need to replace Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multi Mtgs Yr 2014 Egg&1 521 Main St Hy.doc i - Servsafe person did walk in at that time—Joellen Haley. - Wall by knife rack—dirty with food debris, along with wall by 3-bay and by walk-in. - Need new gasket on walk-in shredding —can't clean. - Need new threshold stainless steel ripped—temperature is ok., need to clean around fans and mold noted. - Need to clean wall under spray unit—black noted. - Dirty ash trays in with clean dishes. C - Stainless steel. cart was"dirty" and it held the clean dishes. C - Low temperature dishwasher log kept till 6/5/14—no sanitizer registering on strips. - Freezer unit at 35 degrees F—product defrosted—must fix unit— may move product to refrigerator—Don't re-freeze product. - Need stoppers for 3-bay sinks. - Ceiling tiles by"clean dish area"—need replacing. - All shelving needs to be cleaned. - No soap in ladies and men employee restrooms. C - Paper towels not stocked in patrons bathroom. C - Need to remove filthy milk cartons under onions and potatoes. - Need to remove paper products from closet—paint and clothes in closet, so it was a mixed use, thus, must reorganize and separate.. - Air curtain on the side door not working correctly, must fix. (Don't open 6/18/14 until approval by health inspector.) Pictures in file. At this point, the Egg and I voluntarily shut down and they worked hard through the night. Marybeth, R.S., went back and re-inspected the next day, 6/18/14. At the re-inspection, all violations, had been corrected with the exception of the physical facility which they would need more time to accomplish. Following up, Marybeth McKenzie did another inspection in a month, on 7/23/14. NC/C* Violations: C - Upon arrival, no servsafe personnel on premises - In the cold holding, still keeping individual containers in large ice buckets with ice—not holding temperatures correctly,.... Dr. Miller asked if the establishment had given any reason why they, again, did not have a servsafe person on premises. He inquired whether they had a good explanation or were they operating continuously without one. Marybeth said originally the person overseeing was `David' and he had an expired servsafe certificate. So, they called in a person with a current certificate. The next inspection, Marybeth was told that David was attending a servsafe class at that moment. Attorney Lawler said that the owners, Joann and Panagis, take this very seriously. The reason they were not able to attend the hearing today is that they had scheduled a meeting with a professional hospitality recruiting firm for consulting on reorganizing the ` food handling. They had done this prior to the Board rescheduling this hearing to accommodate Atty. Lawler's conflict with his court appointment. The firm they hired is a very established company which works mainly in Boston and teaches servsafe classes and consults in food handling preparations. Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multi Mtgs Yr 2014 Egg&1521 Main St Hy.doc Atty. Lawler said he does not dispute anything Marybeth has stated and they appreciate Marybeth doing her job. They are only open during the summer and it gets very busy and they have realized they need help to create better processes to handle the demands. Atty. Lawler said the owners now realize it would "be best to have a servsafe certified person in the kitchen, in addition to the one out front. They will be closing soon for the season and they will make sure they have the additionally trained personnel for next season. Marybeth McKenzie said she does believe they will clean up what is needed as they are hard working, but she is concerned with the possibility of repeating. Dr. Miller said there are two levels of concern. One concern is the items that need to be cleaned up today. The second is the items which need to be done during the off season, while closed. Dr. Canniff said he is concerned that they have received three F-ratings on inspections and are repeating the violations. The health inspector and Mr. Lawler both felt that the violations can be resolved with the proper training for the kitchen personnel, as well. Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board recommended the owner give a copy of the consultant's proposed plan of action to the health inspector and to Mr. McKean for final input. The Board to continue this item until the October 14, 2014 meeting. (Unanimously, voted in favor.) EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON 10/14114: III. Show-Cause Hearing — Food (Cont.): Joann Lucas and Panagis Kappatos, owners, Egg & I Restaurant- 521 Main Street, Hyannis, recurrence of food violations (both critical and non- critical) during inspections on June 17, July 23, and August 28, 2014. Attorney Dave Lawler, Joann Lucas and Ms. Davenport were present. The Egg & I Restaurant had a consultant come in to help them reach a better standard of cleanliness. The owners stated they will be open until Thanksgiving and plan to reopen in May 2015. The Health Division has a list of 11 items of concern. Prior to the April 2015 Board meeting, the owners, Health Inspector Marybeth McKenzie, and Director Thomas McKean will create a written protocol on how the owners shall handle the 11 items in the future. If the Health Division feels they need the restaurant to have the consultant come back in to assist the restaurant in meeting their goals, the Health Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multi Mtgs Yr 2014 Egg&1 521 Main St Hy.doc Division has the right to do this. The Board will review these procedures at the April 2015 meeting. Upon a motion duly made by Dr. Miller, seconded by Mr. Sawayanagi, the Board voted to impose a two (2) day suspension, with one day already served mid-summer, and the second to be served prior to the end of October 2014 for repeated violations. (Unanimously, voted in favor.) i Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multi Mtgs Yr 2014 Egg&1521 Main St Hy.doc HE Town of Barnstable Regulatory Service Director pFT ,�ti Richard Scali p Regulatory Services Consumer Affairs Supervisor * Licensing Division p i * BARNSTABLE, * Elizabeth G.Hartsgrove MASS. 200 Main Street, Hyannis,MA 02601 �A i639• www.town.barnstable.ma.us Consumer Affairs Administrative tFG � hone: 508-862-4778 Fax: 508-778-2412 officer Assistant Telephone: Stephen O.Estey Margaret Flynn November 16, 2015 KELAFONIYES, INC. D.B.A. EGG & I t ATTN: PANAGIS KAPPATOS 521 MAIN STREET HYANNIS, MA 02601 SUBJECT: SHOW CAUSE HEARING-NOVEMBER 16, 2015 Dear Mr. Kappatos, The Licensing Authority held an advertised 'show cause hearing on November 16, 2015 for Kelafoniyes, Inc., d/b/a Egg & I, Panagis Kappatos, mgr, located at 521 Main Street, Hyannis for 1 the following violations of the Town of Barnstable, MA Code: I §501-14A1, Other causes for revocation, suspension and modification: due to a number of Health violations, as cited in the attached Public Health Notice dated October 5, 2015, at the Egg i & I located at 521 Main Street, Hyannis. §501-5C, Physical Premise: Portions of premise covered by the license was found unsanitary. • §501-5A, Physical Premise: License is considered not in good standing due to failure to comply with statutory Health codes. After testimony from Health Inspector Donna Miorandi, the following motions were voted 3-0 by the Licensing Authority: • FINDINGS: To move that the Licensing Authority determine violation of §501-5A, §501-5C and §501-14A1 of the Barnstable Licensing Authority Rules and Regulations was found; • VERDICT: To move that the Licensing Authority find Egg & I located at 521 Main Street, Hyannis guilty in violating §501-5A, §501-5C and §501-14A1 of the I Barnstable Licensing Authority Rules and Regulations; t • ACTION: To move that the Licensing Authority suspend Common Victualler License for 3 days, in conjunction with the October 13, 2015 Board of Health show _ I cause hearing decision (Upon a motion duly made by Dr. Miller, seconded by Mr. Sawayanagi, the Board voted to issue a, three (3) day suspension but will hold off implementing it unless there is another critical violation during the summer of 2016 which . the staff believes is significant enough to impose the suspension. Also, the Board voted r to continue this item until the March 2016 meeting with the condition their consultant assists the restaurant in pre-op preparations and the consultant meet with the Health Division on status prior to Board meeting March 2016) and to be held in abeyance for one year from date of this hearing. Re pectfu y, EI abeth G. Harts ro Consumer Affairs Supervisor Cc: Barnstable Licensing Authority, Barnstable Board of Health, Regulatory Services Director Richard Scali, Health Director Thomas McKean,Barnstable Police Department,Atty.David Lawler ';Ire« r at;:e i!�2trila�,i'+riisi;r�t ii f I ZHE t Town of Barnstable Regulatory Service Director pF O Richard Scali Regulatory Services * Licensin Division Consumer Affairs Supervisor i * BARNSTABLE, * g Elizabeth G.Hartsgrove y MASS. 200 Main Street, Hyannis, MA 02601 ><6 39 p, www.town.barnstable.ma,us Consumer Affairs Administrative ArED MA't Officer Assistant Telephone: 508-862-4778 Fax: 508-778-2412 Stephen O.Estey Margaret Flynn November 16, 2015 KELAFONIYES, INC. D.B.A. EGG & I ATTN: PANAGIS KAPPATOS I 521 MAIN STREET HYANNIS, MA 02601 SUBJECT: SHOW CAUSE HEARING—NOVEMBER 16, 2015 Dear Mr. Kappatos, i The Licensing Authority held an advertised show cause hearing on November 16, 2015 for Kelafoniyes, Inc,, d/b/a Egg & I, Panagis Kappatos, mgr, located at 521 Main Street, Hyannis for the following violations of the Town of Barnstable, MA Code: I • §501-14A1, Other causes for revocation, suspension and modification: due to a number of Health violations, as cited in the attached Public Health Notice dated October 5, 2015, at the Egg & I located at 521 Main Street, Hyannis. • §501-5C, Physical Premise: Portions of premise covered by the license was found unsanitary. • §501-5A, Physical Premise: License is considered not in good standing due to failure to comply t with statutory Health codes. After testimony from Health Inspector Donna Miorandi, the following motions were voted 3-0 by the Licensing Authority: • FINDINGS: To move that the Licensing Authority determine violation of §501-5A, §501-5C and §501-14A1 of the Barnstable Licensing Authority Rules and Regulations was found; • VERDICT: To move that the Licensing Authority find Egg & I located at 521 Main Street, Hyannis guilty in violating §501-5A, §501-5C and §501-14A1 of the Barnstable Licensing Authority Rules and Regulations; • ACTION: To move that the Licensing Authority suspend Common Victualler I License for 3 days, in conjunction with the October 13, 2015 Board of Health show cause hearing decision (Upon a motion duly made by Dr. Miller, seconded by Mr. Sawayanagi, the Board voted to issue a three (3) day suspension but will hold off implementing it unless there is another critical violation during the summer of 2016 which . the staff believes is significant enough to impose the suspension. Also, the Board voted to continue this item until the March 2016 meeting with the condition their consultant ; assists the restaurant in pre-op preparations and the consultant meet with the Health Division on status prior to Board meeting March 2016) and to be held in abeyance for one year from date of this hearing. Re pectfu y, i t 3 El abeth G. Harts ro Consumer Affairs Supervisor Cc: Barnstable Licensing Authority, Barnstable Board of Health, Regulatory Services Director Richard Scali, Health Director Thomas McKean,Barnstable Police Department,Atty.David Lawler 1 ?C'' z i1 Show Cause History: November 16, 2015 Licensing Authority Hearing: 1. Speedway- Previous offense under Hess Corporation; Caught in sting 2011 2. International Inn- Continu n of 8/12/1 ShP C Hearing on Health Violations. � ® 9 3. Quality for Less — First Show Cause Hearing a 4. Egg & I — First Licensing Authority Show Cause Hearing � U 5. Duck Inn Pub - First Show Cause Hearing 6. Saga Fusion Restaurant- First Show Cause Hearing 7. Wimpy's - First Show Cause Hearing for Alcohol violation 8. Mattakeese Wharf- First Show Cause Hearing for Alcohol violation 9. Greenhouse Restaurant - First Show Cause Hearing for Alcohol violation 10.El Rodeo - First Show Cause Hearing for Alcohol violation 11.Olive Garden - First Show Cause Hearing for Alcohol violation 12.Not Your Average Joe's - First Show Cause Hearing for Alcohol violation 13.Tap City Grill - First Show Cause Hearing for Alcohol violation 14.Beech Tree Cantina — 6/24/13 —Alcoholic beverage licensees shall not use any trade name, assumed name or abbreviated name unless authorized: Sanction: Letter place in file pending receipt of d/b/a application for the ABCC. 10/2013- Violations of noise ordinance, continued for over a year, then filed. 7/7/15 BOH — 2 year probation for Health Code Violations, and one day closure after Show Cause for additional found health code violations. 8/10/15 — Multiple violations alleged by Officer Sgt. York. Health violations found —4 day suspension, 1 to serve, 3 held in abeyance. 15.Seaside Pub — 7/26/12 — 3 days suspension, 3 days held in abeyance for 2 years. 16.Yings — 10/06/08 — Caught in sting, 2 day suspension, one to serve, one held in abeyance. 2/14/11- Noise complaints and shooting outside. 30 days and entertainment limited to 11 PM. ABCC suspension 1/4/12 — 1/6/12 and TOB suspension for sting 1/6112 — 1/16/12. 1 5 +dr �P�ppTHETp�� Town of Barnstable 1* RAF MASS. Q Board of Health MASS 9pO i 6 T 9. ,gym Arf0 MAt a' 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi August 29, 2014 Joann Lucas Panagis Kappatos Egg & I Restaurant 521 Main Street Hyannis, MA 02601 NOTICE OF SHOW-CAUSE HEARING Dear M/Ms. Lucas and Kappatos: r You are scheduled to appear before the Board of Health on Tuesday, September 9, 2014 at 3:00 p.m. at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis, for a show-cause hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked due to critical and non-critical violations and recurrence of violations at your food establishment, Egg & I Restaurant, 521 Main Street, Hyannis, on June 17, 2014, July 23, 2014, and August 28, 2014. During this hearing, you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, O Agent of the Board of Health Q:\Order letters\Food Violations\Egg and 1521 Main St Hy ShowC Sep2014.doc The Law Office of DAVID V. LAWLER, PC 540 Main Street, Suite 8 Hyannis, MA 02601 Telephone: (508) 778-0303 Facsimile: (508) 778-4600 962 Main Street Email Address: Osterville,MA 02655 Dlawler.atty@verizon.net Telephone:(508)428- 0542 September 8, 2014 Dr. Wayne Miller Town of Barnstable Town Hall Hyannis,MA 02601 Re: The.Egg and I Dear Dr. Miller: I have today been retained to represent The Egg and I in regard to the hearing tomorrow,however, I have a conflict as I will be in Boston tomorrow afternoon and am requesting that the matter be continued to the October 14,2014 hearing date. I understand that there is a second hearing date in September,however, I have a conflict on that date as well. Thank you for your courtesies. V t ly you , David V La DVL/sk I. McKean, Thomas From: McKenzie, Marybeth Sent: Tuesday, September 16, 2014 2:01 PM To: McKean, Thomas Subject: Egg and I regarding violations 9-16 Itemized violations for 6-17, 7-23, 8-28, 8-29 for the Egg and I Repeat Critical Violations: -Holding food product out at room temperature or holding on ice incorrectly so temperature of product was out of the correct temperature of 41 degrees or below. 6-17-14 7-23-14 warning issued 8-28-14 -Hand sinks not maintained properly, no hand towels or dispensers not filled: 6-17-14 7-23-14 8- 28-14 Re-inspection 8-29-14 -Low temp dishwasher: No proper maintenance of sanitizing chemicals, log or availability of test strips noted during inspections: 6-17-14, 8-28- 14, Town Article V SS 322-24 Testing 7-23-14, 8-28-14 Town Article V SS 322-25 Log Book 6-17-14, 7-23-14, 8-28-14 Washing dishes in the mop sink: 7-23, 8-28 -Filthy plastic milk cartons being used for shelving in food storage: 6/17 and 8/29 -Dirty dishes and dirty ash tray in with clean dish storage: 6/17, and 8/29 -Unclean surfaces and or equipment noted on inspection: 6-17, 7-23, 8-28, Re-insp 8-29 Critical Violations -Not wearing gloves with RTE: 6/17 -Shelving and spice containers filthy: 6-17 -No Servsafe on premise: 6/17, 7/23 -Kitchen sink faucet (sensor type) not working: 7/23 -Cross contamination- not washing hands after scraping plates with them and then handling clean dishes: 7-23 -Meatslicer- dried food debris noted: 8-28 Non Critical Violations Drainage not correct in refrigeration- water accumulating on bottom shelf: 6-17 Shelving filthy: 6-17 Hot holding equipment- heater element under shelf- food dried on unit: 6-17 Mold noted on refrigeration units: 6-17, 8-28 Drip pans filled with debris: 6-17 Fry baskets - dried debris caked on: 6-17 ovens needed cleaning: 6-17 Microwave needed cleaning dried debris noted 8-28 Handle on refrigerator unit broken - must fix 6-17 Wall by knife rack filthy with food debris 6-17 Gasket needed for walk-in refrigerator: 6-17, 8-28 Wall under sink covered in black substance 6-17 Freezer unit @ 35 F All product was defrosted: 6-17 Dry storage- have mixed use- food, products used in food service in with personal items (clothes) , potting soil, paint 6-17, 8-28, 8-29 Air curtain not working, back door open 6- 17, 7-23 Hole in plaster by clean utensil storage:7-23 Small grill area- food debris build-up noted: 7-23 Ice machine mold noted: 7-23, 8-28 Clean dishes stored on cart that was covered in food debris: 8-28 Ceiling vent in kitchen covered in black' substance 8-28 Walk in floor and fan cover- need to clean debris noted: 8-28 1 Hospitality Recruiters Action Plan—Submitted by Bud Konn CP-FS—9/18/14 Egg & 1 521 Main Street Hyannis MA 02601 Operators—Joanne Lucas& Peter Kappatos Review of inspection by the Town of Barnstable Public Health Division was completed on 9/17/14. With respect to the inspections dated 8/28/14 and 8/29/14 the following is a plan of action to create deficiencies and help to insure safe food service. Items of concern from report; 1) Proper storage of cleaning equipment 2) Ice machine cleanliness and operation 3) Dish machine operation including temp logs 4) Walk in door gasket and threshold maintenance 5) Walk in shelving condition and cleaning of compressor fans 6) Flooring throughout facility 7) Hot and cold holding of foods 8) Proper cleaning and sanitizing of equipment 9) Sanitizer solutions and test strips 10) Restroom maintenance and stock 11) Storage of clean/dirty dishware 12) Chemical storage 13) Paper and Food storage 14) Food Protection Certification posted Items that were addressed prior to my inspection; 1) Dish machine operating correctly 2) Ice machine was cleaned and water leak repaired 3) Walk in door gasket replaced and threshold replaced 4) Walk in shelving was cleaned and repaired or replaced as needed 5) Omelette station food has.been refrigerated below 40F 6) Restrooms were stocked and clean 7) Paper goods room was only used for paper and sealed cans of soda—"NO CHEMICALS" 8) Clean dishware was separate from dirty Action Needed and date to be complete 1) Log established for dish machine recording wash/rinse temps—9/19/14 2) Log established for sanitizer test recordings for general sanitation in facility—9/19/14 3) Master cleaning schedule established and maintained—9/26/14 4) Daily checklist to insure proper stock in restrooms and facility preparedness—9/26/14 5) Temperature logs of hot and cold food—9/19/14 6) Posting of ServSafe Food Protection Certification—IMMEDIATE 7) Complete cleaning of facility top to bottom—ONGOING 8) Food Safety training of non-certified team members—10/13/14 ServSafe Class to include; a. Foodborne Microorganisms and Allergens control b. Personal Hygiene c. Purchasing, Receiving and Storing d. Preparation, Cooking and Serving e. Cleaning and Sanitizing 9) Flooring replaced/repaired prior to opening—Spring 2015 In addition to the action plan Egg& I will be have access to Hospitality Recruiters on a consulting basis to insure meeting requirements of the town. q I EQUIPMENT CLEANING SCHEDULE MONDAY GRILL DETAILED, ALL BLACK AROUND CORNERS FRONT COVER TAKEN OFF AND CLEANED TUESDAY CHAR DETAILED, ALL JETS AND DEFLECTORS TAKEN OFF AND CLEANED, ALL BLACK IN CORNERS WEDNESDAY CHEESE MELTER DETAILED, INSIDE AND OUT QB - SAL (REACH-IN) CLEANED OUT AND SANITIZED THURSDAY FRYERS BOILED OUT MEAT REACH-IN CLEANED INSIDE AND OUT FRIDAY SATURDAY SUNDAY FRYERS BOILED OUT ICE CREAM FREEZER UNPLUGGED NOTES: EGG & I HACCP COOLING RECORD RESTAURANT # LOCATION INSTRUCTIONS: 1. Use this form to record the coolingtimes for each product you are cooling in our restaurant. P Y g Y 2. Start by checking every product each time you make it. Then, once you have validated the success of a system for each product, check products on a weekly or bi-weekly basis. 3. Retain these records to use if your Health Department asks about your cooling practices. 4. Expectation is, and most Health Codes require, that you will cool products from 140OF to 40 F in four hours. Some jurisdictions will allow you to cool from 140 F to 70 F in two hours, then from 70 F to 40OF in four more hours. DATE PRODUCT CONTAINER TIME ONE TWO THREE FOUR TIME INITALS &METHOD AT HOUR HOURS HOURS HOURS TO OF OF COOLING 140OF LATER LATER LATER LATER COOL PERSON OF of of of TO 41OF Example: iul�E SHEET PAN 9:15 g'� 50 38 __ 2 112 Bel 9/1/02 i�l HRS COOLER AM Centinel Financial Group, LLC .Am4Do ,C TC =`(508)420-4590 www.cfgcapeco&com For use with Longhorn SOP#13—Form 13A Contact Longhorn Culinary or Rare Hospitality Quality Assurance if questions. MANAGER DAY PROJECT INITIALS MONDAY 1.Detail flat top grill 2.Scrub all walls on line 3.Scrub walk-in and freezer floor-AM TUESDAY 1.Pressure wash back dock-AM 2.Clean all curtains-AM 3.Clean all walls in dish area WEDNES- 1.Detail all hot side coolers on line 2.Scrub fry station dunnage rack DAY THURSDAY 1.Boil out and detail fryers 2.Clean all walls in prep area 3.Detail microwaves and detail all cold side coolers FRIDAY 1. Thaw Ice cream bin and clean 2. Detail hoods SATURDAY 1. Detail Charbroiler and salamander SUNDAY1.Detail baker and prime rib oven Dish Area Read A.M. P.M. 10:00 2:00 4:30 Close Trash Cans empty, in place n/a Linen bin empty, in place n/a Silver system, fresh solution, full no solution Broken glass bucket set up, labeled n/a Mats clean of debris, dry, in place n/a Machine filled with fresh water emptied Machine has clean inserts and interior Machine is free of lime build up All temperature gauges are working Booster heater is turned on, working turned off Spray nozzles are free of debris, not bent Exterior of machine clean, free of build up Drain & Motor guards in place, clean Floats free of build up, easily moved All chemical dispensers full, working Three compartment sink set up, fresh H2O emptied Smallwares put away, NO JUNK BIN L Walls clean and free of debris Back Dock cleaned and organized Shelves are wiped down, underside included Pre-rinse arm working, no leaks turned off Scrub pads available for use in sanitizer Hand sink set w/soap, towels and gloves All Silverware Racked All smallwares put away . I ly List Comments or Corrective Actions i TEST STRIP LOG DATE SUN MON TUE WED THUR IFRI SAT VICTORY WASH 60PPM DISH WASHER 50PPM QUART SANITZER 20OPPM TEST STRIP LOG DATE SUN MON TUE WED THUR FRI SAT 23-May 24-May 25-May 26-May 27-May 28-May 29-May VICTORY WASH 60PPM DISH WASHER 50PPM QUART SANITZER 20OPPM AM PM MONDAY -WALLS BEHIND -WALLS AROUND DISH AREA, PREPED PRODUCTS IN WALLS IN EMPLOYEE BATHROOM WALK-IN. CHECKED (CLEANED) -DRY STORAGE WALLS CHECKED (CLEANED) -WALLS AND CEILINGS CHECKED, -PREP TABLE PULLED CLEANED OUT AND CLEANED -ON THE LINE (DIRT, GRIM- TUESDAY AROUND PICTURES GRATE ABOVE LINE) -WALLS BEHIND -MOP SINK-FRONT AND WALLS KETTLE AND PREP CLEANED WEDNESDAY SINK CLEANED -FRONT, TOP, AND SIDES OF ICE -DUMPSTER AREA MACHINE CLEANED CLEANED THURSDAY FRIDAY SATURDAY -DUMPSTER AREA CLEANED SUNDAY NOTES: -WALK-IN FLOORS AND WALLS SHOULD BE DONE ON A DAILY BASIS AS NEEDED -ALL SHELVES AND SPEED RACKS SHOULD BE DETAILED ON A WEEKLY (OR AT LEAST BI-WEEKLY BASIS) -TOP OF LINE CLEANED,NO TRASH ON A DAILY BASIS L qF No. d'1 1 Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: PUBLIC HEALTH DIVISION- TOWN OF BARNSTABLE, MASSACHUSETTS Yes 0(ppricatton for Migo9al �§p.5tem Con5tructf on 30ermtt Application for a Permit to Construct( ) Repair( ) Upgrade(/ Abandon( ) ❑Complete System Individual Components Location Address or L t No. Z LJ. Owner's Name,Address,and Tel.No. Assessor's Map/parcel Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder ( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow(min.required) gpd Design flow provided gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Compliance has been issued by this Board of alt Sign d Date l/ Application Approved by Date •� Application Disapproved by: Date for the following reasons Permit No. <p �— I Date Issued ued 1V0i?y`�-'� GT , .. ,. l sue: Fee /D V THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes _. . �PUBLIC tHEALTH-DIVISION - TOWN"OF BARNSTABLE�It, .MASSACHUSETTS �. ppF licati6ns for�t��o� Y �p�ten �ou�tt r.uicttori Permit ( I Application for a Perna t to Construct O Repair O Upgrade Vl Abandon O ❑ Complete System [ Individual Components Location Address or Lot No. <-- z ? A��� ��-- Owner's Name,Address,and Tel.No. yip A / Assessor's Map/Parcel Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. /A/ Type of Building: Dwelling No.of Bedrooms „ G/ L� Lot Size sq.ft. Garbage Grinder ( ) -✓� Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow(min.required) gpd Design flow provided gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil f a+ , Nature of Repairs or Alterations(Answer when applicable) Date last inspected: - Agreel4ent: a The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Compliance:has been issued by this Board of palt Sign.d Date �S o ' Application Approved by Date S . 4 Application;Disapproved by: Date for the following,reasons Permit No. Date Issued THE COMMONWEALTH"OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS ± (Certificate of (Compliance THIS IS TO CERTIFY,that the On-site Sy�wage Disposal System Constructed ( ) Repaired ( ) Upgraded (✓) Abandoned( )by at Z.3 �/ Yj ,�j � ltl:711sI/S has been constructed in accordance with the provisions of Title 5 and t1le for Disposal System Construction Permit No. � (7 1 1 1 dated -5 Installer!✓ �`t Designer .----- #bedrooms Approved design flow gpd The issuance of this permit hall)iof a construed as a guarantee that the system will functio as d ig ed._ e Date /`!`G Inspector C ! ---------------------- Fee -- --- A00 No. --- -- — ' --Q � 1 THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION-BARNSTABLE, MASSACHUSETTS igonl.*patent Con5tructiou Permit Permission is hereby granted to ConstruAt,� )! Repair ) Upgrade (vf Abandon ( ) System located at Z 3 ✓`'/ // 5/ f1 S and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title S and the following local provisions or special conditions. Provided: Construction ust be completed within three years of the da�e�his pbr it. Date � Approve d`by P TOWN OF BARNSTABLE SEWAGE #-:700 -.2 VILLAGE ASSESSOR'S MAP & LOT INSTALLER'S NAME&PHONE NO. /�,-za er", CAPACITY 41 d®d ea L ? 3 Gc� e;,� i LEACHING FACILITY: (type) (size). NO. OF BEDROOMS BUILDER O R 0�+ -A PERMITDATE: - LtJ6 COMPLIANCE DATE: Separition Distance Between the: I Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) Feet Furnished by Ca -3q /yard 3,®eo Gc L y O �rrrt (y re cre �$p L3fV,C y A l tl j _ _ fI it { f i l_ y%iz `� f �a�`�/� � � � ���5 Z j" � M����;� .^ i JOHN C. STEPHENSON ATTORNEY AT LAW ^I 4A BAYBERRY SQUARE 1645 FALMOUTH ROAD ,p CENTERVILLE, MA 02632 (508) 771-0330 FAX: (508) 778 6966 ` IT a April 11, 2006 Wayne Miller, M. D., Chairman 4 Barnstable Board of Health =- =`t 200 Main St. Hyannis, MA 02601 RE: Egg& I Restaurant, 523 Main St,Hyannis, MA Dear Dr. Miller: I represent Kefalonites, Inc. which recently purchased the Egg& I Restaurant at 523 Main St.,Hyannis, MA. In the past the restaurant has always occupied one half of the building at said location. My client proposes to expand the operation of the restaurant into the other half of the building to add 82 seats to the restaurant. My client has been informed by Tom McKeon that in order to increase the seating capacity in the restaurant,he will have to install a larger grease trap. With the summer tourist season rapidly approaching,my client is seeking a variance from said requirement for this up coming summer only. This would allow the expanded restaurant to operate this summer and allow the owner to have the engineering prepared and the installation of the larger grease trap performed next winter in the off season. As a proposed condition of any variance,my client will agree to pump the existing grease trap at least once a month. The arrangements for the pumping have been made with Bortolotti Construction. I thank you in advance for the consideration of my client's request. Ve truly ours, V Jo C tephenson � y 1 SENT-BY: BORTOLOTTI CONST; 5084289399; APR-3- 4.58; PAGE 1/i BORTOLOTTI CONSTRUCTIO INC. P p(AINAG LAND DEVELOPMENT SEPTIC SYSTEMS April 3,20061 I ;. 521. ain Street Hyau tis,MA 02601 RE: 'rease Trap Pumping S 1 Main Street-Hyannis,MA Borto otti Construction, Inc. will be performing the grease trap pumping at the above referenced property once a month for a one year period 1 Sin rely, r Robert J. Bortolottf. President Bortolotti Construckion,Inc. I f h i• ). I g i b i r' I r, I y I P.0,BOX 704•MARSTONS MILLS,MASSACHUSETTS 02648• (508)771-099• FAM(506)428-9399 x I k. I i No................ ....... FEB.-.......................... THE COMMONWEALTH OF MASSACHUSETTS BOAR® OF HEALTH ..:........:.::.:OF:;I � .J./ . v� AppltrFattlan for•Btopoii al orks Tomitratrttnn thrutit ,Y Application is hereby made for a Permit to Construct (X) or Repair ( ) an Individual Sewage Disposal �5 System at: -------------------------------•----.........--- -----•-----------.......---•-----••-.......... L,pcatioress or Lot No. • �,c t Owner Address- k Installer Address Type of Building Size Lot.................... .....Sq. feet Dwelling—No. of Bedrooms.............:............. ...............Expansion Attic ( ) Garbage Grinder ( ) Other—Type of Buildii a.:......................... No. of persons.....................__.___. Sho�er§'-(-t ) — Cafeteria ( ) a, Other fixtures : =� L ------ - --....... •------•-----------------.. --- WDesign Flow:..........................................-gallons per person per day. Total daily flow..__... __._.. .._..__...._.............__gallons. G4 Septic Tank—Liquid capacity/0 gallons Length.......:.... Width.... Diameter._.._.....:... Depth................ x Disposal Trench—'No..................... Width.................... Total Length.................... Total leaching area.... t,.........sq. ft. Seepage Pit No--------------------- Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) '-� Percolation Test Results Performed by........................................................................... Date................ ..--------------------- aTest Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water_-_________-_-__---_-._. GT4 Test Pit No. 2................minutes per inch"Depth of Test Pit............_....... Depth to ground water......................... ' - �i '. ......................................................................................................... ................•___•__.........._............ .. ODescription of Soil----•..........................................•-- ------. ,--•-----•-----...------------------------------•-•--.................................................... x •-•---•-•••...............•------------•-•-•-••---•---------•----•----------••.............•-•........ --'�---- --- b. U Nature of Repairs or Alterations—Answer when applicable.-____ _.__._ � ., ��_____ .. CI Z.--•---Cd t �l�.,,fcln'._'1' �s'2��i.C?.G �AlL�/N �. G�' -... �.` /- boo n , Agreement: ti The undersigned agrees to install-„the,aforedescribed Individual Sewage Disposal System in accordance with the proyisions of TITLE 5 of the State Sanitary Code—The undersigned further agrees not to place the system in operation until-a`Certificate of'Compliance has beenWn4e' d b he eIdof health. Signe � - ------- •--•---------• Application Approved 0orhe ................... w = ................ ------------ Appli�tion•Disapprove fo ns-............................................................................................ Date ............: --•------------------------------------------•-----•---------................-------------•--.......-------•-•-•-------•------------------••----••----------•------------------------......---•......... Date PermitNo......................................................... Issued....................................................... Date Ii.... � ? FEs.......... THE COMMONWEALTH OF MASSACHUSETTS ! BOARD OF HEALTH jig..................O F 'G.4.�'tJ` . '-f .l. „---......--------...................._. AVVIIrativit for Uiipnsal Works Tonstrnrtiun rjernfit Application is hereby made for a Permit to Construct ) or Repair ( ) an Individual Sewage Disposal System at . . ... W. •L44---...J%.. . ---------------•-•-•--------.......------. + y Locatioa.o44dress or Lot No. .... ------............................ ......................................... Owner Address a ----•.........................•-•-............................... ...............•--•---•••.........•-•---.........•--•-•••••--........._........................•• Installer Address UType of Building Size Lot............................Sq. feet a DwellingylNo. of Bedrooms............................................ ........................ ...._.._..Expansion Attic ( ) Garbage Grinder ( ) — Other—T e of Building ........_ No. of persons............................ Showers ( ) — Cafeteria ( ) a' Other fixtures '' : W Design Flow............................................gallons per person per day. Total'daily flow............................................gallons. WSeptic Tank—Liquid capacity/40O .gallons Length._..F'..... Width...6........ Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seep a e.-Rit No..................... Diameter.................... Depth below inlet.........--......... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.......................................................................... Date........................................ Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ G=1 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ -------------------------------------------------- -•----------- -............................................................................................. ® Description of Soil........................................................................................................................................................................ V ....---•-•-•---•------•.............................................•---------------------•----------•-------------... - --- •--•........... ...........•------•-•-•---•---•-•-•----------•-•--•-.------------••--------•---•----•--------------------.........-- -------- U Nature of Repairs or Alterations—Answer when applicable..(?_ �x4idu...._ ......................................................... Agreement: The undersigned agrees to install the aforedescrbed Individual Sewage Disposal System in accordance with the provisions of T IT 1L 5 of the State Sanitary Code'— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has en ' sued b th rd of health. Sign •--- _•. --- _. to Application Approved y `' • to Application Disapproved r e following reasons:------•-------...•---------•---------------------------•-------•-••-•----• .......-----.....•••••. .................•-••----.........-•--•--•.......••----•••--.........-•--...--•---...__.........----••---------•------•----•------••------•-•--------••-------•......----•-----•-•-••--••-••-----......_ Date a PermitNo......................................................... Issued-....................................................... Date THE COMMONWEALTH OF MASSACkWSETTS - BOARD OF HEALTH ..........................................OF......................... ..... .............. .................. 'rrtifiratr of Tuntpfiana I•H TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) :or Repaired by.. ....., ---.•... ----•--•••••••--------------•--•••-•--•--•--•-----•.....•----•------------------•---....----.........-------•----------....---------....-------••----•••-•. Installer has be nirfstalle 'aance w i e provisions of TITL , he State Sanitary Code s de ibed in the application for Disposal Works Construction Permit �r o.__ ... .. _ dated_. A _ .. ............. ". THE ISSUANCE OF THIS CERTIFICATE SI•IALLOT BE C�NSTRUE® AS A GA EE THAT THE SYSTEM WILL FUNCTION SATISFACTORY* DATE.---....---••----•----••-•--•---•.............................'1_.-•------.. Inspector... '.•------------•-----------•--...--•-------•-----------------...... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .........................................OF..................................................................................... Nc `:Zlt --- FEE.. .................. Disposal Works Tnn#rnrtion Prtnit � Permission is hereby granted... . .................................. -•----•--------•--•-----••••----•••-------------•-••••........-----•----..............-••.-•--- to Construct ( ) or Repair ( Y�v ual Sewage Disposal System atNo. = ----•----------•--------.--•------------------------------------------- "� -- "'••street """`° as shown on the application for Disposal Works Construction Permit No.._..__._. Dated----------- ............................ ......•••-- ........................................................•.---- t Bord of Health DATE-- . .� ...................................................' FORM 12SS A. . S!KIN, INC., BOSTON �� � ,.. .��; � r �E ,.� �� � .�_ I , �� .__._ �_ ...:�.,Y`Y ;.��:� �� �j� -�-/fir- y ,� . r� 7 .c _ _ �� � F ,. .. ��� } S•`' . .... ... ....._ �i.. +. �_ I f .: _ �,� � �r ` J{ �,. : .: ..: : _ >._ _— �� r �� „ . F ,; .. 5 .. ....__...._�_.. _ ... .. i� s i.� , � _ :� �� i _>>- - -- l�_� `.__ `//j .. -- ,� Y:, \� +'` i ��� � .. � `._ �• ,f _ _ _ i� - =- , _ � �. .r ��. ;: EGG & I PREVIOUS OWNERS FROM 1971-2005 ARE IN ATTIC f LEGEND wv� i �� AUNT Lows oo . = TREE' / '� �QY� Po D' S0 r SEWER MANHOLE 6.Oft c'O' = UTILITY "POLE , EV D4 = ELECTRIC UAL VE QQ ........... . I v1 GV � x = GAS VAL VE / ,,E / II wv pd = WATER VALVE 5a22'Q� ��'o ci I o con y "x -tv � I _ o o — PROPOSED PLANTERS D4 v p�� r�� i o E G o K EDGE ,,,,,, ,,,,,,,,,,,,,,,, I HYANNIS o ,,,,,,,,,,,,,,,,,,, i o LOCUS MAP PLAN REF 70-90 DEED REF- 16208-124 , ,,. � I ZONING: B K-a ,,,,..,,,,,THEE . .�:: I SETBACKS: O' ' ' —0 —O AND I ,� ,� ,,, ti c� FLOOD ZONE.• C PANEL NUMBER.- 250001 0006 D DATED.- 07-02-92 F' LAND O GV PLOT PLAN t0 LOCATED AT 523 MAIN STREET o A.M. 308-269 0 / , o �, �_ ' HYANNIS. MA. LOT 1 I i / A.M. 308—96 1 PREPARED FOR- ASPHALT 7Q� �, LOT 2 KEFALONITE,S' INC. , PARKING E 68• �� A.M. 308-94 JANUARY 5, 2009 2'0 0 \ / REV ,,t6502AAA \ v►�� Or�,u ��o REV.- ' REV \ STEP HEN U DOYLE v YANKEE LAND SURVEY LOT 3 \ z� CO., INC. GRAPHIC SCALE - A.M. 308-95 20. o i o 20 . ao \ \ MARSTONS MILLS, MA 0264.6.. \ TEL• 508-428-0055 FAX 508-420-5553 1 inch = 20 ft. \ SHEET 1 OF 1 JOB 54165 JF/SH ;f