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Home My WebLink AboutBURGER KING - FOODi � o BURGER_ KING��I-'OM ' 184 North St. ,Hy. JC'r0in's,�P�' o'^„r'�s h+iP z �'=�-2 0�u ,w �, w�•. ` � � _� ,�., • 4 fA Town of Barnstable Board'of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 John Norman,Chairrman FAX: 508-790-6304 Donald A.Guadagnoli,M.D. F.P.(Thomas)Lee,P.E. Daniel Luczkow,M.D.Alt March 11, 2022 Ms. Elaina Hamelburg General Manager Burger King 184 North Street Hyannis, MA 02601 .01 HACCP;Plan Appi-oval, Burger King-#664,.1;84 North Street,.Hya nnis. Dear Ms. Hamelburg: You are granted permission to utilize the submitted Hazardous Analysis Critical Control Point (HACCP) plans prepared by Burger King Corporation for the following condiment food items, 'mayonnaise, sliced onions, sliced cheese, tomatoes, and lettuce at 184 North Street, Hyannis, Massachusetts. This permission is granted with the following conditions: (1) You shall strictly adhere to each HACCP plan. (2) Unrefrigerated sliced cheese, lettuce, and sliced tomatoes may be held for up to four (4) hours and shall be discarded at four hours. Employees shall label and track the time of each unrefrigerated food item (sliced cheese, lettuce, and sliced tomatoes) and shall ensure any leftover unrefrigerated slice cheese, lettuce, and sliced tomatoes are discarded and are not served to any consumers after four (4) hours. (3) Unrefrigerated sliced onions may be held for up to eight (8) hours and shall be discarded at eight hours. Staff shall label and track the time of unrefrigerated sliced onions and shall ensure any leftover unrefrigerated sliced onions are discarded and are not served to any consumers after eight hours. (4) Uncovered unrefrigerated leftover mayonnaise shall be discarded at the end of each day or more often as needed if/when exposed to contaminants. Q:WP/Burger King North Street TimeTemperatureRequest.docx (5) All the other time and temperature control regulations contained within the Federal Foed Code, and within 105 CMR 590.000: State Sanitary Code, Chapter X Minimum Sanitation Standards for Food Establishment shall be strictly adhered to. Sincerely yours, ohn N rman Chairman Q:WP/Burger King North Street Tim eTemperatureRequest.docx IKE r l`' DATE: $95.00 FEE*: ✓1/�i9 R^KAI� $ Town of Barnstable REC.BY:1639. Board of Health SCHED.DATE: 200 Main Street, Hyannis MA 02601 Office: 508-8624644 John T.Norman FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Paul J.Canniff,D.M.D. F.P.(Thomas)Lee,Alternate VARIANCE REQUEST FORM LOCATION Property Address: I S�-I nor-4) /5 r _LIm1Y/✓ /\D. o/!5 Assessor's Map and Parcel Nut er: 3 L __ �' Size of Lot: Wetlands Within 300 Ft. (S _ Bu0 4s Name: W3K. L(- C� Subdivision Name: &Arx r Kl�n 4 C69 APPLICANT'S NAME: n!r� Phone �' ?-' 3 - c.i q 39 Did the owner of the property au orize you to represent him or her? Yes / No PROPERTY OWNER'S NAME CONTACT PERSON t 'n2-Nc 7�i5f_ ✓ Name: 6-re K tyl G-h �+`�n Name: )�-"I Ajh /I•41176- &4 -f-4q 4" Address: r 1Gi-�-C4�I S�� uJ c�. A n Address: ZL(R /Z '� /?41 / 0 ttr ? ,. ` 6"el( 500- _ Phone: — �'cf 3 -.��c� �% Phone: EMAIL: 6 C "A4 10 jjAl,60f4 CE FROM REGULATION(Incl.Reg.Code a REASON FOR VAR NCE(May attach separate sheet if more space needed) L'R- NATb)RE OF WORK: House Addition U House Renovation U Repair of Failed Septic System Checklist (to be completed by office staff person receiving variance request application) Please submit first four on list as S collated packets. A. Five(5)copies of the completed variance request form B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an UA system or secondary treatment unit(S.T.U.). _ C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health@town.bamstable.ma.us *(Pool Plan—5 hard copies) D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. _ A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. _ Signed letter stating that the property or business owner authorized you to represent him/her for this request Applicant must notify abutters by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only). _ Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). _ Fee Submitted*$95.00 for the following variances: 1)New construction, 2) Septic repairs with increase in flows, and 3) New owner/new lessee applying for food, pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). _ Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. Q:\Application Forms\VARIREQ Rev Jan 1-2020.docx McKenzie, Marybeth To: McKean, Thomas Subject: BOH variance request review Burger King requesting: Using Time as a CCP for the following items: Onions-8 hrs- due to the water activity and the Ph of the product does require Product Assessment. Information was also submitted—Evaluation and Definition of Potentially Hazardous Foods, but"chopped onions" -storage-Ambient Air- has a " pass(?)".There is no key to determine what the (?) means, so until that is explained or testing results submitted I would only recommend 4 hrs. Mayo-8 hrs request- labrotory analysis submitted to show that it is shelf stable for 8 hrs.—OK Cheese, Sliced Tomatoes, and cut Lettuce-4 hr request- BK does have a discard time of 4 hrs cumulative in the HACCP/protocols.The FDA considers these as TCS's now with a total time of 4 hrs out of temperature then must discard. —OK Marybeth McKenzie R. S. Health Inspector Town of Barnstable (508) 862-4644 1 i - General Use Label CROISSANT EXAMPLE �} ate; 1.Remove from freezer 312 wing .*. ng � N®1ding `am Pre 2.Write ready date on"Ready" �3/3 section of label(1-Day Thaw) 3.Write discard date on"Use Thru" � 3�7 w i section of label(5-Day Hold) Y ontyapphes to fr {rroducts a' Use Board Prep Discard Label SUGAR(BULK)EXAMPLE 1.Container opened 311 2.Write discard date on"Use Thru" 3/30 ??jm section of label(30-Day Hold) M° Bulk in dispenser) PRODUCT READY USE THRU American Cheese(Open NIA 14-Day Hold xture(STORE'N POUR Condiment Container) Pre Hotd Time P Cheddar Cheese(Open NIA 14-Day Hold Container) gravy Cheese(All) 4 Hours Bulk Sugar NIA 30•Day Hold Caramel Topping NIA 21-Day Hold (container) Cookies 24 Hours Coffee Concentrate(Open NIA 30•Day Hold Bottle) ' I Ham 4 Hours Cooling Coffee 1-Day 2-Day Hold Creamer(Open Carton) NIA 7-Day Hold Hash Browns(On 1 Hour Crispy Taco Sauce(Open (! Board) container) NIA 10-Day Hold Croissant 1-Day 5-Day Hold Iced Tea 8 Hours Hershey Syrup NIA 14-Day Hold Ketchup& NIA Jalapeno Peppers(Open) NIA 14-Day Hold Mustard Bottles Lettuce(from Harvest) NIA 18-Day Hold Lettuce(All) 4 Hours - Marinas Sauce(Open Pouch) NIA 30-Day Hold Onions Receiving NIA 21-Day Hold Mayonnaise NIA OREO®Crumbles NIA 10•Day Hold Potato Buns 1-Day 5-Day Hold Onion Rings 2 Hours Board) Salt and Pepper Blend NIA 60-Day Hold Shredded Cheddar Cheese NIA 14-Day Hold O�i,^rs 8 Hours Syrup(Vanilla.Caramel or NIA 21-Day Hold Strawberry) Pick.,as Iti.4 Tordttas 1-Day 7-Day Hold rao" 'artias(Receiving) 1-Day 60-Day Hold Tomatoes =Hours Caramel Ito&M'si:; NIA 30-Day Hold BKC-FRP-106 r Cheese — Slices (Pasteurized Processed American/ Mozzarella Cheese/3-Cheese Blend) Required Key Standards Cheese Storage Product Holding On board Room tem!8SF_ J ature SST to 34F to y�� (18°C to 29°C) (1°C to 4°C) n nn.nn U4.UU.UU (If required by health department,use a pan-Ohin- a-pan of ice.) Quality Steps Sliced Pasteurized Processed American/Mozzarella Cheese 1. Using FIFO , remove enough cheese for each Ind or off odors indicate board contamination. 2. Place cheese into a clean,sanitized ready pan Ceerse snorted Q €exceed r h eig;to`Pau Refer to Restaurant Organization Guide(ROG)for pan size and placement. 3. Wrap remaining unused cheese in food-grade plastic wrap and store iin walk-in cooler 4. Mark Board Prep discard label with discard time DiICIMd and fecord as waste and apply to pan u�uu uu �;y areeese uv.;n expira"iiol, t Ttd af,� at end.of day. 5. Place pan in condiment well ,. If placing Mozzarella cheese in same pan as American cheese,use 1/3-size ready = pan and label separately. This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:1014 Ingredient Preparation/Condiments Cheese—Slices (Pasteurized Processed 1 American/Mozzarella Cheese/3-Cheese Blend) Lettuce — Pre-Cut (Bags) k Required (Optional Procedure) For Sandwiches Key Standards Product Storage Product Holding Room temperature 65t=to 8DST E (18°to 29°C) aE to UT ` (1°C to 4°C) n .nn.nn uuu.uu Getting Ready Prepare Lettuce Lettuce "Quick" Bags 1. Remove"quick"bags from walk-in cooler 2. Shake"quick"bags tc loosen/center product in bag 3. Mark Board Prep discard label and apply to non- Do NOT open until ready for seam side of bag(s) AOLI:00:,7un� use. as ilvastra fw;� d 4. Store under Prep Board I This manual is the property of Burger Ming Corporation and may be used only in a manner and by persons approved by the Company. Release Date:0914 Ingredient Preparation/Condiments Lettuce—Pre-Cut(Bags) 1 Tomatoes S. Required y Only BURGER KING®private label tomatoes delivered by approved distributors may be used. For Sandwiches Key Standards Whole Tomatoes Sliced Tomatoes Product Storage Product Holding Room tem58825J Room temis ture 5ST to °f 5Sa to (18°C to 29°C) (18°C to 29°C) 34F to 4U- (1°C to 4°C) n nn.nn ut"l:uu.uu -.L.S, �L�l ��t .� ..��-.:S a;. NI AP.:A}d-.•' J�,:G_.i'F � a�ti1�_. :tali+1,, Quality Steps s 1. Follow Fresh&Ready Product Holding System time frames and flow 2. Clean and sanitize designated sink and tomato If using a 3-compartment sink, slicer dishes cannot be washed while rinsing tomatoes. l�jpe ,lame., t :f �am sG y Minimum Maximum Whole tomatoes must be Color Level 5 Color Level S "ar _ ��sti_ �K c�,r n 4 removed from walk-in cooler t the night before intended use ?.,":m � e rat, 2.t:<s: . k 5 r �f to ensure ample time to reach n,t4 _ room temperature. aF' ra MPK+_ afe Oreify,sv^�'1 of tS f a,d t p a�,rd aS ^�d air r-u�.i r. 4. Rinse tomatoes — Place tomatoes in clean,sanitized sink and use sprayer,or — Place tomatoes in colander and use faucet 5. Completely remove core I Do NOT submerge cored tomatoes in water,for quality and food safety reasons. r 6. Slice tomatoes a. Place cut-resistant gloves on hands Use c1sai and sanutlizec.1 approved W4esiisstwt gloves. Approved disposable plasma gloves are tatorn over safety gloves. This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:0112 Ingredient Preparation/Condiments Tomatoes 1 i� Ar i �- Ith :`\}. •-\./+ems j Foodborne Illness Prevention Program Subject: Commercially Acidified Dressings Number: 01-12, combined with the Approved Acidified Sauces and Dressing List Issue Date: May 10, 2012 Expiration Date: January 1, 2017 Issue: Recent changes in the formulations of commercially acidified dressings and sauces have caused confusion for inspectors in the field about which products should be refrigerated. Guidance: T F 'G he Food and Drug Administration's position is that commercially processed dressings and sauces are no longer considered to be PHF because they have been acidified and have a pH below 4.6. Because of this, inspectors no longer need to be concerned about datemarking or refrigeration of commercially acidified products, such as mayonnaise, salad dressing or various sauces at man chain restaurants. omemade dressings and sauces may sti nee o e atemarked and refrigerated if they contain potentially hazardous ingredients. If you see a specific product of concern, send the specifics to the Foodborne Illness Prevention Program and staff will research the product more thoroughly, but it has become commonplace to acidify products of this type to be shelf stable. Listed below are the acidified dressings and sauces that have been reviewed by the Oregon Health Authority. Due to acidification or naturally low pH, these products are not considered potentially hazardous and refrigeration is not required. However, these dressings and sauces may be subject to the storage and service requirements in Guidance #02-98. Arby's: Burger King: Arby Sauce Mayonnaise Honey Mayonnaise Tartar Sauce Horsey Sauce Ketchup Burgerville: Light Mayonnaise Hamburger Spread Mayonnaise Mayonnaise Parmesan Cheese Sauce Tartar Sauce Red Ranch Dressing Sub Sauce Buster's Texas-Style Barbecue: McDonald's: Barbecue Sauce Big Mac Sauce Tartar Sauce Carl's Jr.: Mayonnaise BBQ Sauce Classic Sauce Mayonnaise Pietro's Pizza: Ranch Sauce Pizza Sauce Santa Fe Sauce Special Sauce Skipper's: Tartar Sauce Tartar Sauce Del Taco: Spunky's: Taco Sauce Burger Spread Jack In The Box: Taco Bell: Mayo Onion Sauce Guacamole Taco Sauce Non-Fat Sour Cream Honey Mustard Sauce Sour Cream Contact: OHA, Center for Health Protection, 800 NE Oregon St, Suite 640, Portland, OR 97232 Phone: 971-673-0185 B K.® Date Name Address City, State Zip Code Email RE: Mayonnaise Dear Ms/r: From time to time, we receive inquiries about the propriety of handling of BURGER KING®mayonnaise on the sandwich prep boards at room temperature. In order to address some of these questions, I have attached some reference material for your information and further distribution as appropriate: I. Burger King®mayonnaise is manufactured in an approved supplier facility that manufactures the product to our specifications with a maximum allowable pH of 4.1. a. Shuster Labs data confirming typical analytical characteristics of Burger King®mayonnaise. 2. A study conducted by NFL Food Laboratory, Inc. demonstrated the reduction of pathogens in Burger King®mayonnaise over 48 hours at room temperature. 3. Excerpts from the FDA's 2013 Model Food Code state that a time/temperature control for safety food does not include a food that because of its H or a value or interaction of H or a values is designated as non- p W P W tm TCS. a. Mayonnaise is not a time/temperature control for safety food due to its extremely low pH. i. The acidic product will not allow the growth of pathogenic bacteria and it does not require refrigeration for safety. 4. The FDA Retail Food Protection Team reference document on `Condiments-mayonnaise' stated that since mayonnaise is not a TCS food,the date marking section in Food Code 3-501.17 does not apply to the container after it is opened. Use by dates on the label are for quality, not food safety Hopefully, this information will be useful for those who may be interested in the rationale behind our standard mayonnaise handling procedures. If you have any additional questions, please contact Audrey Kreske, Global Food Safety Manager, at(305) 378-7432 or via email akreske@whopper.com. Sincerely, BURGER KING CORPORATION Audrey C. Kreske, PhD BURGER KING CORPORATION 5505 Blue Lagoon Drive 9 Miami,Florida 33126 9 Phone(305)378-7432 9 Fax(305)378-7367 l Slow 9 Shuster Laboratories,Inc. •; Laboratory Report 85 John Road Canton,MA 02021 p�$+ a Phone: 781-821-2200 Fax: 781-821-9266 www.shusteriabs.com Folder# 0803689 Supplier Ventura Foods,Ontario Report Date 2/26/2008 Client Reference Inventory ID 138164 STR BK Foods Program Shuster Sample ID 0803689001 Attn: Alex Sanchez Client Sample ID Maw-Classic,Bulk 5505 Blue Lagoon Drive Miami,FL 33126 Lot# 200802150000A07 l 5Q8F.ND Test Method Results Microbiological Aerobic Plate Count USFDA BAM 10/g Combined Yeast and Mold USFDA BAM <10 ctlg Analytical Moisture,% AOAC 950.46 13 i Fat,'Yo AOAC 95054 83.34 i Salt,% AOAC 971.27 1.6 Acidity,% AOAC 942.15 0.26 pH AOAC 98I.12 4.0 Viscosity(Brookfield),cps LC-TM-1048 124666 General Condition Direct Observation Acceptable Diana Brooks Project Manager Page 1 of I This report is tendered upon the condition that it is not to be reproduced wholly or in part for advertising or other purposes over our signature or in connection with our name without special permission in writing.Our letters and reports apply to the samples tested and are not necessarily indicative of the qualities of apparently identical or similar products.Samples not destroyed in testing will be held a maximum of 30 days. II ' AdEft Shuster Laboratories,Inc. Laboratory Report_ 85 John Road ShusterCanton,MA 02021 Phone: 781-821-2200 An SYR Company Fax: 781-821-9266 www.shusterlabs.com Folder# 0806281 Supplier Ventura Foods,Ontario Repeft Date QJ 1/2008 Client Reference lavento ID 141405 STR BK Foods Program Shuster Sample ID 0806281001 Attn: Alex Sanchez Client Sample ID Mayonnaise-Classic,Bulk 5505 Blue Lagoon Drive Miami,FL 33126 Lot# 200803180000BEXPAUG 182008MIDDLE Method.. .. Results Mierobiologicai Aerobic Plate Count USFDA BAM <10 ct/g Combined Yeast and Mold USFDA BAM <l0 ct/g Analytical Moisture,% AOAC 950.46 13 Fat,% AOAC 950.54 83.39 Salt,% AOAC 971.27 1.8 Acidity,% AOAC 942.15 0.28 i P H AOAC 981.12 3.9 Viscosity(Brookfield),cps LC-TM-1048 137333 General Condition Direct Observation Acceptable I Diana Brooks Project Manager Page 1 of 1 his repoA is rendered upon the condition that it is not to be reproduced wholly or in part for advertising or other purposes over our signature or in connection with our game without special permission in writing.out letters letters and repoets apply to the samples tested and a not necessarily indicative of the qualities of apparently identical or similar products.Samples not destroyed in testing will be held a maximum of 30 days. Shuster Laboratories,Inc. Laboratory Report 85 John Road Sh .. Wer Canton.MA 02021 Alt STR(amP"y Phone: 781-821-2200 Fax: 7 - 2 ,fir 1A 81 -8 19266 www.shusteriabs.com k9 Folder# 0806675 Supplier _ Ventura Foods,Ontario Report Date 4/3/2008 Client Reference Inventory ID 142049 STR BK Foods Program Shuster Sam le ID 0806675001 Attn: Alex Sanchez Client Sample ID Mayonnaise-Classic,Bulk 5505 Blue Lagoon Drive Miami,FL 33126 Lot# 20080320000OX082008BEG Test Method Results Microbiological Aerobic Plate Count USFDA BAM <10 ct/g Combined Yeast and Mold USFDA BAM <10 cdg Analytical Moisture,% AOAC 950.46 14 Fat,% AOAC 950.54 83.94 Salt,% AOAC 971.27 1.7 Acidity,% AOAC 942.15 0.40 pH AOAC 981.12 3.9 Viscosity(Brookfield),cps LC-TM-1048 146667 General Condition Direct Observation Acceptable i I Diana Brooks Project Manager Page 1 of I This report is rendered upon the condition that it is not to be reproduced wholly or in part for advertising or other purposes over our signature or in connection with our name without special permission in writing.Our letters and reports apply to the samples tested and are not necessarily indicative of the qualities of apparently identical or similar products.Samples not destroyed in testing will be held a maximum of 30 days. 6363 CLARKAVMUE,DUBUN,CAUFORNA 94568-3097 (925)828-1440 j i ,I i i LISTERIA MONOCYTOGENES/SALMONELLA/STAPHYLOCOCCUS AUREUS SURVIVAL IN A BULK MAYONNAISE PRODUCT For Burger King Corporation The National Food Laboratory M W6423 March 7, 2002 By 4 Silvia Nakai Research Microbiologist Process Research and Microbiology Division Ells. Mary Sandford Burger King Corporation 03/07/02 Page 1 LISTERIA MONOCYTOGENES/SALMONELLA/STAPHYLOCOCCUS AUREUS SURVIVAL IN A BULK MAYONNAISE PRODUCT BACKGROUND: Burger King Corporation utilizes bulk mayonnaise in their food service establishments. The mayonnaise is an acid product and it is stored under room temperature conditions during use; the product may be subject to contamination, as non-sterile cooking utensils normally come into contact with the product during its use. Burger King Corporation wishes to assess the fate of Salmonella, Listeria monocytogenes and Staphylococcus aureus in this product, when product is stored at 250C for 48 hours. OBJECTIVES: To assess the fate of Salmonella, Listeria monocytogenes and Staphylococcus aureus in a mayonnaise product held at 25°C for 48 hours. MATERIALS AND METHODS: Organisms. Organisms in this study were obtained from the NFPA Culture Collection. The source of each strain is presented in the table below. Table 1. Strains of Organisms Used in the Validation. 7077 Semi-soft imported cheese - 7085 Brie cheese 7092 Honey-cured ham-sliced lunchmeat 7064 Beef, serot pe 1/2a 7340 Hot dog/Deli meat isolate, Bil-mar outbreak 98-99 7301 Salmonella senftenberg 7303 Salmonella senftenber 7400 Salmonella typhimurium 8100 Staphylococcus aureus 8101 Staphylococcus aureus 8102 Staphylococcus aureus Media. Tryptic Soy Broth containing glucose (TSB+G) was used as the culture medium. For Salmonella, plate. counts were performed on Phenol Red Agar supplemented with lactose, sodium thiosuffate and ferric ammonium citrate. For Staphylococcus aureus, plates counts were performed on Phenol red Agar supplemented with mannitoi, and for Listeria monocytogenes, plate counts were performed on Modified Oxford medium (MOx)Agar. Product, Burger King Corporation provided one formulation of bulk mayonnaise for testing. Product was stored at ambient temperature until used for testing. Ms. Mary Sandford Burger King Corporation 03/07/02 Page 2 Preparation of Acid-Adapted Cultures. Growth of Listeria monocytogenes, Staphylococcus aureus and Salmonella cultures in TSB+G will substantially lower the pH of the medium to and subject cutures to acid stress; this sublethal acid stress pre-adapts the organism to subsequent lethal acid stress as well as increases its heat resistance. Cuftures of separate organism strains were separately inoculated into 40 ml TSB+G and incubated at 350C for 18 hours. The 18 hour cultures were centrifuged,washed twice with Butter5eld's Phosphate Buffer,and the strains of each type of organism were then pooled. Each washed-concentrated pooled culture was used to separately inoculate the product. Product Inoculation. Samples of product (25 g) were inoculated with 0.01 ml of the washed cell suspension (1x10g cells/g of product: target inoculum level). The inoculum was thoroughly mixed into the product in whirl pak bags. Samples were incubated at 250C and tested after 0, 2, 4, 6, 8, 24 and 48 hours. Preliminary Analysis of Product. 3 uninoculated samples were tested for titratable acidity and enumerated for anaerobic total plate count. Time 0 Testing. After the inoculation, three samples inoculated with each organism type and one uninoculated sample were enumerated using. the appropriate medium. The original inoculum for each organism type was also enumerated to determine the actual inoculum level. All plates were incubated at 350C for48 hours before results were recorded. Enumeration of Target Organisms. Samples incubated at 25°C were tested at 0, 2, 4, 6, 8, 24 and 48 hours after incubation. For each sampling period, 3 inoculated and 1 uninoculated samples for each organism type were enumerated and tested for pH. Samples from appropriate dilutions were plated onto the appropriate medium in duplicate. All plates were incubated at 350C for 48 hours before results were recorded. Salmonella species formed distinctive pink-orange colonies with black centers on its appropriate medium whereas Staphylococcus aureus strains formed distinctive yellow colonies on its appropriate medium. Typical L. monocytogenes colonies (dark brown colonies with dark brown halos)were counted. RESULTS: Preliminary analyses of the product are shown below in Table 1. Table 1: Preliminary Analysis of Product MIRO.932 r22.811C R3.89 5WO.28 <10* % <10* 0.932 at 23°C 3.92 0.30% <10* �I Estimated counts(CFU19) Us-Mary Sandford Burger King Corporation 03/07/02 Page 3 Results for initial inoculum level in which samples were inoculated with are presented in Table 2. Table 2: Cell Density of Concentrated Cell Suspension Used to Inoculate Product :.. :•Strain °':.. ..°.` .. ..:::: '�:: :. '; .;. .: _�._.:..-�Fllfmf- : ;':':• Listeria monocytogenes cocktail 11.85 Salmonella cocktail 11.84 Staphylococcus aureus cocktail 12.04 Results for log reduction of Listeria monocytogenes, Salmonella and Staphylococcus aureus counts for each sampling date are presented in Tables 3 to 5. Table 3: Log Reduction of Listeria monocytogenes counts. ..<�t"? :.�,•+-z: :'ice �.:.::a.r -- _ :'SFc=jr:. 7.45 2 3.88 7.59 7.46 3 7.30 Control 3.85 1.00* <1.00* `r '3 Control 6.- 1.00 iptl' 3 2 3.82 2.48 2.03 Control 3,85 <1.00* <1.00* -�a cs. je, Contr 1.60 2 3.85 <1.00* 1.29 " s { Control 3.83 <1.00* <1.00` 3: 4:: Control= 1 <1.00* 2 3.88 <1.00* <1.00 3 <1.00* ,r Control 3.89 <1.00 *Estimated f i Ms.Mary Sandford Burger King Corporation 03/o?ro2 Page 4 Table 4: Log Reduction of Salmonella counts. 7.56 2 3.87 7.66 7.60 Control 3.89 <1.00* <1.00* •�•,. - �� Fes•- ,2 w5.1:r i•i 1rY a f' l4• •b S v r`:r - `xi rr., _Gontr6V 3:90 : 4 0 1 5.14 5- 2 3.91 4.89 5.06 T 3 5.12 - 4= Control 3.82 <1.00* <1.00* 7 �" ~' •c' .8 F u.7 Corltrol -,.V":, 1 3.11 8 2.: 3. 1 4 3.78 .,.:; 3 2.72 Control 3.85 <1.00* <1.00* 041 s. - a troy: - �C - .30 2 3.90 <1.00* 1-10* i <' 3 <1.00 Control 3.86 <1.00* <1.00* *Estimated I Ms.Mary Sandford Burger King Corporation 03/07/02 Page 5 Table 5: Log Reduction of Staphylococcus aureus counts. �.+'9." to �k•�'_3��'� :.1'^mot Sf.e2f� ' �i�'� i' � ' 7.98 2 3.92 8,08 8.11 4-fS 3 8.23 ti,%'ram'4$y:^ Control 3.89 <1.00* <1.00* 7.70' 'i /{( ;Qq -r Y.F�IM - - - _ y, 3h t: � I •d a ° i Control •.3.86=" - - - 1:00 ".<.1: . ! 1 5.91 ' }y 2 3.84 5.72 5.75 3 5.52 =Y g Control 3.83 <1.00' <1.00* <- :? T Control•. n 8.83.: 00 0p. 5 sT'F1o �r:13° 2 3.83 7.38 6.90 3 4.00 Control 3.81 <1.00* <1,00* .yam..,,_.-.•"','t; - - - ,{ DC :*. 3 _ .. 3 5.70 = _ < 3.87 :.. '{. 1:1)0.:.. 4.68 2 3.90 1 <1.00* 4.20 3 <1.00' Control 3.89 <1.00 <1.00* "Estimated RESULTS/DISCUSSION: j. Samples inoculated with Listeria monocytogenes contained an average initial population of 7.46 logs/gram of product. A reduction of approximately 7 logs in the Listeda monocytogenes population was observed by hour 6 of the study. Samples inoculated with Salmonella contained an average initial population of 7.60 logs/gram of product. A reduction of approximately 7 logs in the Salmonella population was observed by hour 48 of the study. Samples inoculated with Staphylococcus aureus contained an average of 8.11 logs/gram of product. A reduction of approximately 4 logs was observed in the course of the 48 hour study. Taken together, the data suggest that this product,formulated as submitted for this study and held at a temperature of 251DQ can,within 48 hours, effectively reduce populations of acid-adapted L. monocytogenes, Salmonella, and S. aureus. i"gw'�, y�ss ug T AMR ZZMKITTU . .-17 . ® li ealService 2au 1 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service • Food and Drug Administration College Park, MD 20740 Time/Temperature Control for Safety Food (formerly "potentially hazardous food" (PHF)). (1) "Time/temperature control for safety food" means a FOOD that requires time/temperature control for safety JCS) to limit pathogenic microorganism growth or toxin formation. (2) "Time/temperature control for safety food" includes: (a) An animal FOOD that is raw or heat-treated; a plant FOOD that is heat- treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation,, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and (b) Except as specified in Subparagraph (3)(d) of this definition, a FOOD that because of the interaction of its Aw and PH values is designated as Product Assessment Required (PA) in Table A or B of this definition: Table A. Interaction of PH and Aw for control of spores in FOOD heat-treated to destroy vegetative cells and subsequently PACKAGED Aw values pH: 4.6 or less pH: > 4.6 - 5.6 pH: > 5.6 <0.92 non-TCS FOOD* non-TCS FOOD non-TCS FOOD > 0.92 -0.95 non-TCS FOOD non-TCS FOOD PA** > 0.95 non-TCS FOOD PA PA * TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ** PA means Product Assessment required 22 Table B. Interaction of PH and A,q for control of vegetative cells and spores in FOOD not heat-treated or heat-treated but not PACKAGED AW values pH: < 4.2 pH: 4.2 -4.6 pH: > 4.6 - 5.0 pH: > 5.0 < 0.88 non-TCS Non-TCS non-TCS food non-TCS food* food food 0.88 —0.90 non-TCS non-TCS non-TCS food PA** food food > 0.90 —0.92 non-TCS non-TCS PA PA food food > 0.92 non-TCS PA PA PA food * TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ** PA means Product Assessment required (3) "Time/temperature control for safety food" does not include: (a) An air-cooled hard-boiled EGG with shell intact, or an EGG with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable salmonellae; (b) A FOOD in an unopened HERMETICALLY SEALED CONTAINER that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution; (c) A FOOD that because of its PH or A value, or interaction Of A w and PH values, is designated as a non-TCS FOOD in Table A or B of this definition; (d) A FOOD that is designated as Product Assessment Required (PA) in Table A or B of this definition and has undergone a Product Assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that FOOD Is precluded due to. (i) Intrinsic factors including added or natural characteristics of the FOOD such as preservatives, antimicrobials, humectants, acidulants, or nutrients, (ii) Extrinsic factors including environmental or operational factors that affect the FOOD such as packaging, modified atmosphere such as REDUCED OXYGEN PACKAGING, shelf life and use, or temperature range of storage and use, or 23 r Office of Food Safety/Retail Food Protection Team Reference Document: Ref cumen . 2005 Food Code Provision: 1-102.10(B); 3-501.17 Document Name:Condiments—mayonnaise v04 Date: February 03,2006,Editorial Change May 31,2013,Editorial Change March 6,2014 uestion:Does mayonnaise have to be refrigerated or date marked after opening? Response: If the mayonnaise is commercially-processed mayonnaise,the product is acidified to a pH<4.6 and therefore not a potentially hazardous food(time/temperature control for safety - food)(PHF/TCS). The date marking section in the Food Code,3-501.17,deals with ready to eat, potentially hazardous food(time/temperature control for safety food)held in the facility for grcater fban 24 bpurs Since the m lot PHYaCS,tbf,date marking section does not apply to the container after it is opened. Use-by dates on the label are for quality,not food safety. If this is home made mayonnaise,then the recipe,processing and H would a y p ,p g have P I evaluated in order to determine if it is a PHF/TCS or not. References: I 1. 2005 Food Code, 1-201.10(B) Statement of Application and Listing of Terms(definition of Potentially Hazardous Food(Time/Temperature Control for Safety Food), 2005 Food Code, 3-501.17 Ready-to-Eat,Potentially Hazardous Food(Time/Temperature Control for Safety Food),Date Marking i The information on this page is part of the Food and Drug Administration's(FDA's)Food Code Reference System(FCRS),a database which is k avat7able at huo://a�cessdatafda.gov/scriptsYcrs/. Links to any non-Federal organizations are provided solely as a service to our users.These links do not constitute an endorsement of these organizations or their programs by the FDA or the Federal Government,and none should be inferred.Any reference to a commercial product,process,service,or company is not an endorsement or recommendation by the U.S. government,the Department of Health and Human Services,FDA or any of its components.FDA is not responsible for the content of the individual organization Web pages found at these links. FDA is also not responsiblefor any subsequent changes to the Web addressesfor these links after March 6,2014. Page 1 of 1 ., foGER BUR IN K® Date Name Address City, State Zip Code RE: Sliced Onions Dear Ms/r: From time to time,we receive inquiries about the propriety of handling our sliced onions on the sandwich prep boards at room temperature. In order to address some of these questions, I have attached some reference material for your information and further distribution as appropriate: 1. Burger King®onions are supplied by an approved supplier to our specification requirements. 2. A copy of Burger King's Operations procedures for preparation and handling of onions. a. Note that this procedure calls for a maximum holding period of 8 hours at room temperature. 3. Excerpts from the FDA's 2017 Food Code defines a time/temperature control for safety food(formerly "potentially hazardous food",PHF)as a food that requires time/temperature control for safety JCS)to limit pathogenic microorganism growth or toxin formation. a. TCS/PHF foods include: animal food that is raw or heat-treated; plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut lea&greens, cut tomatoes or mixtures ofcut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation. b. It is important to note,sliced/chopped onions are not included on this list. 4. In 2001,the Institute of Food Technologists(IFT)panel presented a report to the FDA entitled"Evaluation and Definition of Potentially Hazardous Foods"unto which all TCS/PHF food definitions have been built from. a. In this report,Miced/chopped onions-were estimated to have a pH of greater than 5 and water activity of greater than 0.92,thus requiring a Product Assessment as determined by Table 6. Interaction of pH and a,, for control of vegetative celrs and spores in food not heat-treated or heat-treated but not packaged,FDA 2017 Food Code. b. In this report,product assessment data and a pathogen challenge study provided by the food industry was used to determine the status of sliced/chopped onions.The challenge study tested pathogen(Salmonella spp. and Listeria monocytogenes)growth and survival in chopped onions at ambient conditions and it was concluded that chopped onions were safe for 8 hours at room temperatures(Appendix B.Data from Industry and Trade organizations,page 73,chopped onions). c. The IFT panel determined that sliced/chopped onions were not a TCS/PHF food. Hopefully, this information will be useful for those who may be interested in the rationale behind our standard sliced onion handling procedures. If you have any questions,please send me an email at akreske@rbi.com. Sincerely, �& Audrey C. Kreske, PhD Global Director, Food Safety BURGER KING CORPORATION 5707 Blue Lagoon Drive•Miami,Florida 33126•Phone(305)378-7432 I I 1 I Onions Required For Sandwiches Key Standards Product Storage Product Holding (Whole onions) (Sliced onions) Room temperature Room temperature 5ST to $St= 5SF to $SF (18°C to 29°C) (18 C to 29 C) 3�iF to 4�� a rtenor NIA (1°C to 4°C) a& USE r1�.1'►n 1P1 virtu 21 Days U UV. U (Based on quality) Getting Ready Receive Onions 1. Upon arrival, store bacs at room temperature 2. Mark General Use discard label with discard date r TRZZ N and apply to bag rtewor NIA quip' t '£Gfximms-mus`c € use rertu 21 Days — Do NOT use onions that are: (Based on quality) — Soft or"squishy" — Black or otherwise discolored — Spotted with mold — Wet or withered — With sprout growth This manual is the property of Burger Kirig Corporation and may be used only in a manner and by persons approved by the Company. Release Date:1017 Ingredient Preparation/Condiments Onions 1 Quality Steps Prepare Onions 1, tJs;r 4 RFO . " se,enough i :Rdi'E C i-[i" 3 if^: Prix to pFeflaltflg E7iTiof1s: fast "5'Ug., d u. a Wash,rinse and sanitie — Properly inspect onions for quality as lands described above ar Wear approved disposable plastic gloves 2. Cut a. Place approved disposable plastic gloves on hands b. Place cut-resistant gloves over plastic gloves Use clean and ri sanitized„appm ved txft-Fesst gloves. qP c. Place approved disposable plastic gloves over cut-resistant gloves d. Cut 1/2 in.(1.3 cm.)from each end of onion e. Remove disposable plastic gloves and cut- resistant gloves — Do NOT remove inside plastic gloves 3. Peel and rinse a. Peel outer layers of skin and discard to NOT use knife b remove onion slain. Be sure not to contaminate onion or cutting board with removed skin. b. Inspect onion(appearance and size) 3.5 in.(8.8 cm.) ''S9 t ., rr je r ,- in Length 3 in.-4 in. (7.6 cm.-10 cm.) t sm.E ;-,z,. 3.3 rn 6&E cam, in Diameter — If necessary,peel layers until the onion is correct size c. Rinse onion in a clean,sanitized sink under running, potable water a d. Remove excess water by shaking onion Release Date:1017 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. 2 Onions Ingredient Preparation/Condiments i 4. Slice onion ,.Oni6nSlicer Method Saber KingTM Slicer Method a. Remove disposable plastic gloves a. Remove disposable plastic gloves b. Wash, rinse and sanitize hands b. Wash, rinse and sanitize hands c. Place cut-resistant gloves on c. Place cut-resistant gloves on hands hands �94 �94 — Use clean and sanitized,.approved — Use clean and sanitized,approved cot-resistant gloves. 0 cut-resistant gloves. 0 d. Place approved disposable plastic gloves over d. Place approved disposable plastic gloves over cut-resistant gloves cut-resistant gloves e. Place a clean,sanitized 1/3-size ready e. Place a clean,sanitized 1/3-size ready pan with grate under slicer pan with grate under slicer f. Lift slicer handle and hold — Be careful not to touch slicer blades f. Carefully place 1 whole onion >. in slicer g. Carefully,place 1 whole onion Y h — Cut ends toward sides of in slicer § '' slicer — Cut ends toward sides of 4 — Be careful not to touch slicer slicer blades h. Using both hands, pull slicer k g. Place hand on blue handle and release handle down forcefully from lock i. Remove pan from under slicer h. Using both hands, pull slicer down forcefully in j. Separate rings in pan one single motion and slice onion i. Lift handle and return to lock position k. Discard any rings that are 1 in.(2.5 cm.)or less in j. Remove pan from under slicer diameter k. Separate rings in pan I. Repeat Steps 4e—4k until all I. Discard any rings that are 1 in.(2.5 cm.)or less needed onion is sliced in diameter — Maximum: 1 in.(2.5 cm.)from the rim of m. Repeat Steps 4e—41 until all needed onion is pan sliced — Maximum: 1 in. (2.5 cm.)from the rim of pan 5. Transfer and hold a. Apply proper discard label to pan b. Cover pan with lid or food-grade plastic wrap c. Store in walk-in cooler 6. Clean and sanitize slicer and blades Be NOT vApe bales a. Using -essistant gloves„;gash,rinse and a cloth. sanitize slicer and blades Be sure to clean slicer thoroughly. b. Allow to air dry This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:1017 Ingredient Preparation/Condiments Onions 3 Ongoing o As needed,use RFQ. to remove pans from walk- s,3, kT aar oi� lait in cooler or under Prep Board OMWI&S. — If removing from walk-in cooler, mark Board Prep discard label with discard time and apply u8:u0 uu to pan. Place pans in condiment well or under Prep Board. — If removing from under Prep Board,remove lid and place in condiment well End of Day Store unexpired leftover onions. o Remove ready pans from under Prep Board — If ample time(at least 3 hours) on discard time to bring sliced onions back to room temperature, wipe outside of pan with a cloth ' containing sanitizer solution, mark tomorrow's date and remaining discard time on pan, seal with lid or food-grade plastic wrap and store in walk-in cooler — If not enough time is left on discard time to bring sliced onions back to room temperature, discard and record as waste Focus Points o The 8-hour discard time includes the 2—3 hours �.= needed for the product to be held at room temperature before using product a T"rie srRt l c d 1 rs ? (ra^Ste J othe i' ds,Be sure not to store onions near other foods. o Whole onions must be stored at least 6 in.(15 cm.) off the floor Release Date:1017 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. 4 Onions Ingredient Preparation/Condiments U .S . ic Health Service U.S. FOOD & DRUG ADMINISTRATION 017 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service - Food and Drug Administration College Park, MD 20740 Time/Temperature Control for Safety Food (formerly "potentially hazardous food" (PHF)). (1) "Time/temperature control for safety food" means a FOOD that requires time/temperature control for safety JCS) to limit pathogenic microorganism growth or toxin formation. (2) "Time/temperature control for safety food" includes: (a) An animal FOOD that is raw or heat-treated; a plant FOOD that is heat- treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and (b) Except as specified in Subparagraph (3)(d) of this definition, a FOOD that because of the interaction of its Aw and PH values is designated as Product Assessment Required (PA) in Table A or B of this definition: Table A. Interaction of pH and Aw for control of spores in FOOD heat-treated to destroy vegetative cells and subsequently PACKAGED Aw values pH: 4.6 or less pH: >4.6 -5.6 pH: > 5.6 <0.92 non-TCS FOOD* non-TCS FOOD non-TCS FOOD > 0.92 -0.95 non-TCS FOOD non-TCS FOOD PA** > 0.95 non-TCS FOOD PA PA * TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ** PA means Product Assessment required �L 22 Table B. Interaction of PH and Aw for control of vegetative cells and spores in FOOD not heat-treated or heat-treated but not PACKAGED Aw values pH: <4.2 pH:. 4.2 4.6 pH: > 4.6 -5:0 pH: > 6.0 < 0.88 non-TCS Non-TCS non-TCS food non-TCS food* food food 0.88—0.90 non-TCS non-TCS non-TCS food PA** food food > 0.90—0.92 non-TCS food non-TCS PA PA food > 0.92 non-TCS food PA PA PA * TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ** PA means Product Assessment required (3) "Time/temperature control for safety food' does not include: (a) An air-cooled hard-boiled egg with shell intact, or an EGG with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable salmonellae; (b) A FOOD in an unopened HERMETICALLY SEALED CONTAINTER that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution; (c) A FOOD that because of its PH or Aw value, or interaction of Aw and PH values, is designated as a non-TCS FOOD in Table A or B of this definition; (d) A FOOD that is designated as Product Assessment Required (PA) in Table A or B of this definition and has undergone a Product Assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that FOOD Is precluded due to: (i) Intrinsic factors including added or natural characteristics of the FOOD such as preservatives, antimicrobials, humectants, acidulants, or nutrients, (ii) Extrinsic factors including environmental or operational factors that affect the FOOD such as packaging, modified atmosphere such as REDUCED OXYGEN PACKAGING, shelf life and use, or temperature range of storage and use, or 23 i (iii) A combination of intrinsic and extrinsic factors, or (e) A FOOD that does not support the growth or toxin formation of pathogenic microorganisms in accordance with one of the Subparagraphs (3)(a) - (3)(d) of this definition even though the FOOD may contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness or injury. "USDA" means the U.S. Department of Agriculture. "Utensil" means a FOOD-CONTACT implement or container used in the storage, preparation, transportation, dispensing, sale, or service Of FOOD, such as KITCHENWARE Or TABLEWARE that is multiuse, SINGLE-SERVICE, Or SINGLE-USE; gloves used in Contact with FOOD; temperature Sensing probes Of FOOD TEMPERATURE MEASURING DEVICES; and probe-type price or identification tags used in contact with FOOD. "Variance" means a written document issued by the REGULATORY AUTHORITY that authorizes a modification or waiver of one or more requirements of this Code if, in the opinion of the REGULATORY AUTHORITY, a health HAZARD or nuisance will not result from the modification or waiver. "Vending machine" means a self-service device that, upon insertion of a coin, paper currency, token, card, or key, or by electronic transaction or optional manual operation, dispenses unit servings Of FOOD in bulk or in PACKAGES without the necessity of replenishing the device between each vending operation. "Vending machine location" means the room, enclosure, space, or area where one or more VENDING MACHINES are installed and operated and includes the storage areas and areas on the PREMISES that are used to service and maintain the VENDING MACHINES. "Warewashing" means the cleaning and SANITIZING Of UTENSILS and FOOD-CONTACT SURFACES Of EQUIPMENT. "Whole-muscle, intact beef' means whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut. 24 Comwe naive Evaluation and �e ews Definition o n Potentially Food 6 e n ce Hazardous an �.�.N s .ri:Kr x ; .. �.. Foo Safety.. Foods A Report of the Institute of Food Technologists for the Food and Drug Administration of the United States Department of Health and Human Services December 31, 2001 IFT/FDA Contract No. 223-98-2333 Task Order No. 4 TFT Pass/fail criteria—"Potentially Hazardous Foods" (continued from previous page) -a Product Ingredients pH aW Processing Packaging Distrib.T Storage T Shelf-life Criteria Pass/Fail 0 Asiago potato cheese No data 5.9 to 5.84 0.88 Aseptic Aseptic — Ambient 3 d S. aureus, Pass bread (23) baking packaging Salmonella, a E. coli H for 6 d x Garlic Foccaccia(24) No data 5.7 0.88 Aseptic Aseptic — Ambient 3 d S. aureus, Pass baking packaging Salmonella, E. coll H, L. mono for 6 d South of the border No data 5.4 to 5.5 .87 to Aseptic Aseptic — Ambient 3 d S. aureus, Pass p foccaccia (25) .88 baking packaging Salmonella, 3 E. cola(—), L. mono for 6 d CL o Italiano foccaccia (26) No data 5.6 0.87 Aseptic Aseptic — Ambient 3 d S. aureus, Pass N iv baking packaging Salmnnella, E. coil(—), L. c mono for 6 d CDJalepeno/cheddar — 5.6 to 5.7 0.86 to Aseptic Aseptic — Ambient 3 d S. aureus, Pass 0• 3 foccaccia (27) 0.87 baking packaging Salmonella, Q E. toll(—), L. ro mono for 6 d cD o Vegetable medley — 5.9 to 5.8 0.88 Aseptic Aseptic — Ambient 3 d S. aureus, Pass 0 foccaccia (28) baking packaging Salmonella, tp E. colf(-), L. 0 mono for 6 d N 0 Meats (29) No data — — — — — Chilled — Possible abuse Failed t] during handling p ZFermented — <5.1 — Acidulated or Packed — Ambient, — pH, challenge Pass to N sausage (30) fermented, then chilled for L. mono, Sal- cooked quality monella, S. aureus, C. bot, %brinelt=6% Fettuccine Alfredo — 5.8 0.98 Heated to 205 OF, MAP in — 40°F 60 d C. botulinum Pass m filled and sealed plastic tray challenge, � w/chicken (31) no N at 176. Cooled to toxin for 5 d Z 40OFin2h at70OFor60 3 dat54OF 0 00 Canned salads(32) — < 5 0.96 Pasteurize in Canned — 80 OF C. botulinum Pass 0 (Ham, Chicken,Tuna) container challenge (data n not included) z Only general(33) 0 No such products(34) Z Chopped Lettuce (35) — — — — — — Ambient <8 h Challenge w/ Pass(?) p Salmonella&L. mono 0 Chopped Onions(36) — — — — — — Ambient <8 h Challenge w/ ass(?) N Salmonella& L. D, mono m V C4 1� Town of Barnstable BOARD OF HEALTH OF CHE John T. Norman Board of Health Donald A.Gaudagnoli,M.D. B WNSTABLE F.P.(Thomas)Lee,. 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 296 Issue Date: 01/01/2022 DBA: BURGER KING #664 OWNER: LBK, LLC Location of Establishment: 184 NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 59 OutdoorSeating: 11 Total Seating: 70 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: Qn FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved- 04/28/2020-Time as a control. 4 hour specifically for cheese, sliced tomato and lettuce, and onions. 8 hours for onions. Mayonnaise, no time limit. I ma For Ofri (12 Town of Barnstable /' Initials: Date Paid �� Amt pd$ szAeM : Inspectional Services MAM `� Public Health Division Check# Thomas McKean,� Director /��p Zci 200 Main Stree Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE,�D'1A/ NEW OWNERSHIP RENEWAL t� NAME OF FOOD ESTABLISHMENT:Z; ,6,eL- L4 ' e ADDRESS OF FOOD ESTABLISHMENT: D MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Do�o� L P1C/it/gp/1 �1�T ati�vC- 1F�! lsvQ� Q"`'_ � E-MAIL ADDRESS: %Y1�.C7D c; /�LI✓771/Qn tnD/Y�� y\ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: t�� TOTAL NUMBER OF BATHROOMS: WELL WATER:YES_NO✓.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: l,-' SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 6Jr OUTSIDE: TOTAL: u' 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? O 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 FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B OWNER PHONE# 3®9 � ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: / PERSON IN CHARGE OF DAILY OPERATIONS: 4E h( List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. _Certified Food Managers Expiration Date Allergen Awareness Expiration Date (2-0 If 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 opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htti)://www.townotbarnstable.us/healthdivision/applications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. I Q:\Apphcation FormsTOODAPP REV3-2019.doc i Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. NSTABLL 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: 296 Issue Date: 01/01/2021 DBA: BURGER KING #664 OWNER: LBK, LLC Location of Establishment: 184 NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 59 OutdoorSeating: 11 Total Seating: 70 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: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved- 04/28/2020-Time as a control. 4 hour specifically for cheese, sliced tomato and lettuce, and onions. 8 hours for onions. Mayonnaise, no time limit. optNE►� Town of Barnstable For Office Use Only: Initials: ti Q' Date Paid } hC11 Pd z4iR $ MMASSB� : Inspectional Services � �2� v �' � �ArEo � Public Health Division Check# 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 ,✓o �D NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: I—RIK, G4 C 4�2LcrGo-er/[,//c`9 ADDRESS OF FOOD ESTABLISHMENT: IJ V of tT/1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): o L GZ E-MAIL ADDRESS: ��GIC �, hOtGTPJI'CLt �77 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ✓ ,..(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE:,_'5Ej OUTSIDE: TOTAL: 9D 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) 'fFOOD 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 Forms\FOODAPP 2020.doc � n yJ OWNER INFORMATION: FULL NAME OF APPLICANT G C_ SOLE OWNER: YES/NO D.O.B OWNER PHONE# ADDRESS L2J1,//I6eh)n �T �i� �G��CG a::�a CORPORATE OWNER: CORPORATE ADDRESS: �7 PERSON IN CHARGE OF DAILY OPERATIONS: 491/!.", GC�Yl el GLQ�.� J� 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 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 opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Y Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. 6ARNSTABta Paul J.Canniff,D.M.D. MAss. F.P. Thomas Lee Alternate �b)9• 200 Main Street, Hyannis, MA 02601 alga h� Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 296 Issue Date: 06/15/2020 DBA: BURGER KING #664 OWNER: Ll3K, LLC Location of Establishment: 184 NORTH STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 59 OutdoorSeating: 11 Total Seating: 70 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: $30.00 Thomas A. McKean, RS, CHO, Health Agent ` FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved- 04/28/2020-Time as a control. 4 hour specifically for cheese, sliced tomato and lettuce, and onions. 8 hours for onions. Mayonnaise, no time limit. Town of Barnstable Board of Health H,,MWAB 200 Main Street, Hyannis MA 02601 MASK. John T.Norman. Office:508-862-4644 Donald A.Guadagnoli,M.D FAX: 508-790-6304 Paul J.Canniff,D.M.D. F.P.(Tom)Lee,P.E.,Alternate BOARD OF HEALTH MEETING MINUTES DATE: Tuesday, April 28, 2020 3:00 PM This meeting of the Board of Health is being recorded and transmitted by the Information Technology Department of the Town of Barnstable on Channel 18. Under MGL Chapter 30A Section 20, anyone else desiring to make such a recording or transmission must notify the Chair. Remote Participation Instructions In accordance with the Governor's Order Assuring Continued Operation of Essential Services in the Commonwealth, Closing Certain Workplaces, and Prohibiting Gathering of More Than 10 People issued on March 24, 2020,the April 28th public meeting of the Board of Health shall be physically closed to the public to avoid group congregation. Alternative public access to this meeting shall be provided in the following manner: 1. The meeting will be televised via Channel 18 and may be accessed the Channel 18 website at http://streaming85 townofbarnstable.us/CablecastPublicSite/watch/1?channel=l 2. Real-time public comment can be addressed to the Board of Health utilizing the Zoom link or telephone number and access code for remote access below. Join Zoom Meeting https://zoom.us/j/97635254871 Meeting ID: 976 3525 4871 1-888-475-4499 US Toll-free Meeting ID: 976 3525 4871 3. Applicants,their representatives and individuals required or entitled to appear before the Board of Health may appear remotely and are not permitted to be physically present at the meeting, and may participate through the link or telephone number provided above. Documentary exhibits and/or visual presentations should be submitted in advance of the meeting to sharon.crocker@town.barnstable.ma.us , so that they may be displayed for remote public access viewing. Public comment is also welcome by emailing: sharon.crocker@town.bamstable.ma.us This meeting of the Board of Health is being recorded and transmitted by the Information Technology Department of the Town of Barnstable on Channel 18. Under MGL Chapter 30A Section 20, anyone else desiring to make such a recording or transmission must notify the Chair. Page 1 of 2 BOH 04/28/2020 A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on Tuesday,April 28,2020.The meeting was conducted through Zoom to avoid social distances closer than 6 feet as stipulated due to Covid 19 epidemic. The meeting was called to order at 3:00 pm by Acting Chair Donald A. Guadagnoi, M.D. Also in attendance were Board Members Paul Canniff, D.M.D., and Alternate Tom Lee. Thomas McKean, Director of Public Health, and Sharon Crocker, Administrative Assistant,were also present. Board member John Norman was not able to attend. Called to Order 3:00pm Notice of Recording: This meeting is being recorded and broadcast on Channel 18 and in accordance with MGL Chapter 30A § 20. The Chair must inquire whether anyone is taping this meeting and to please make their presence known. None observed or notified. I. Show-Cause Hearing — Food: Lynda Allen, Director, and Rosevina Halley, Adminstrative Assistant, Crystal Gardens Learning Center, 103-B Enterprise Road, Hyannis, Map/Parcel 294-046, has not meant Board's grease trap variance condition in install a grease interceptor. Lynda Allen and Rosevina Halley were present in the meeting. Lynda Allen stated their plumber said he can have the grease interceptor installed by mid-May. The learning center hopes to reopen by June 29, 2020. The original variance was granted September 8, 2015 with the condition an under the sink grease interceptor be installed. They acknowledged the oversight of not having this installed. Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to grant a new grease trap variance based on the submitted menu with the following condition: 1) A plumber must pull a plumbing permit from the Building Division to install the grease interceptor and the plumbing inspector will verify it has been installed. (Unanimously, voted in favor.) II. Informal Discussion — Nitrogen Aggregation: Glen Harrington representing Aliaksandr Kadolka, owner—457 and 465 Old Stage Road, Centerville, Map/Parcel 190-064 31,392 square feet parcel, and Map/Parcel 190-065 1.64 acre parcel, respectively, within the Salt Water Estuary Zone, nitrogen aggregation credit. Glen Harrington said the calculations required for the Cape Cod Commission are very restrictive and even though they are looking to use land from 465 Old Stage Road and credit the land to 457 Old Stage Road, he still anticipates that he will need to install an innovative alternative (I/A) system at the location and he inquired whether the Board would consider this. The Board members expressed that they do not anticipate an issue with that proposal. Mr. Harrington will return at the next Board meeting with a formal request. III. Determination — Number of Bedrooms: Sandra Trombley, owner, 1733 Osterville-West Barnstable Road, West Barnstable, Map/Parcel 128-036, requests a determination of property as a four bedroom. Sandra Trombley participated in the meeting and,submitted copies of two Building permits. One dated 1/09/86 for 7 rooms which appear to include three bedrooms, and a second one dated 3/19/87 which said it was for an additional bedroom and bath. At this time, an in-law apartment was added. There are a few inconsistencies in the records but the Board did find it reasonable to agree with the property having four bedrooms. Page 2 of 2 BOH 04/28/2020 Upon a motion duly made by Dr. Canniff, seconded by Tom Lee, the Board voted on the motion to recognize the property as a legal four bedroom parcel. (Unanimously, voted in favor.) IV. Variance - Food: David Deminico, for Finn's Craft Beer Tap House— 334 Main Street, Hyannis, Map/Parcel 327-090, requesting (1) a grease trap variance due to restrictions of concrete foundation and difficulty in angle to connect to sewer line and (2) an air curtain variance for the proposed garage door entrance. Mr. Deminico participated in the meeting. Town Engineer Griffin Beaudoin had gone to the site and he stated it would be too difficult to install an exterior grease trap for this location. He is in support of an interior grease recovery device (GRD). Griffin also said the existing GRD is not working properly and a new one must be installed. First Variance: Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to 1) grant a grease trap variance with the following conditions: 1) a new grease recovery device (GRD) must be installed, 2) the restaurant must do a weekly inspection of the GRD and maintain logs on the removal amounts of grease and the dates, and 3) The maintenance logs must be emailed to Water Pollution Control on a quarterly basis. (Unanimously, voted in favor.) Mr. Deminico said he is also looking to install a 12' x 17' garage door. He is interested in installing an air curtain for the garage door but it would not have a screen as is also required. Second Variance: Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to approve the air curtain variance with the following condition: 1) Mr. McKean, Health Director, must approve of it and applicant must provide information Mr. McKean requests to make the determination. (Unanimously, voted in favor.) V. Variance— Food Lori-Ann Carter, District Manager and Elaina Hamelburg, General Manager-North Street location, requesting extension of time-frame to hold at temperature for their two locations: (1) 184 North Street, Hyannis, Map/Parcel 309-260 and (2) 2145 lyannough Road, West Barnstable, Map/Parcel 215-027-001, for the following items and time frames: (a) Cheese (all) 4 hours, (b) Lettuce 4 hours, (c) Tomatoes 4 hours, (d) Onions 8 hours, and (e) Mayonnaise - not applicable, no time limit. The testing was submitted by Burger King Corporation. I Lori-Ann Carter and Elaina Hamelburg were in the meeting. The Board mentioned there is a question mark noted on the onion testing of 8 hours. It appears to be from Burger King. An explanation of whether Burger King supports the 8 hours on the onions needs to be presented. Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to grant the two Burger King locations (184 North Street, Hyannis and 2145 lyannough Road, West Barnstable) tthe extension to time-frame allowed to hold the following ingredients: Cheese, Lettuce (all), -,tomatoes, and onions will be allowed to be held four (4) hours and mayonnaise will not have an expiration (not applicable). Also, the Board granted the approval of extending the onions to 8 hours hold time on the following condition: 1) that Thomas McKean, Health Director, receives further information on onions and that Mr. McKean approves of the hold time extension to 8 hours. (Unanimously, voted in favor.) Page 3 of 2 BOH 04/28/2020 i VI. Subdivision # 367 —Modified. Planning and Development has submitted for comment the Modification to Definitive Plan for Subdivision# 367, Arnold O. Johnson, Hi River Road, Marstons Mills, modification to reduce development by using three lots for tree farming. The three members of the Board each stated they have no objections to the modification of Subdivision # 367 using three lots for tree farming prior to the installation of roads. VII. Correspondence: Letter from Stephen Walsh, Centerville, in support of a temporary ordinance for required face covering. Stephen Walsh expressed that he would like to see an ordinance or a statement issued by the Board stating that they recommend the use of a face covering (for the nose and mouth area) whenever someone is entering a retail store. Stephen suggested if it were to at least start as a strong recommendation to all people entering a grocery store. He would like it for all stores but suggests possibly starting small and getting the support for grocery stores first. He would be happy to see any and all improvement. Alison Lowe asked the question of who would have to enforce the ordinance if one was approved. Mr. McKean said it is his understanding that if the Board of Health approved an ordinance, the Health Division would be responsible for the enforcement and the enforcement would be a difficult one. The Board members stated they are in support of issuing a strong statement from the Board recommending patrons use a face covering for the nose and mouth areas (as masks are not available to all). Dr. Guadagnoli asked if Mr. McKean would check with the Town Attorney and see where the Town stands on the idea of a temporary ordinance. Vill. Old / New Business: Health Director Updates/Coronavirus Emergency. Mr. McKean gave an update on Covid 19 and stated there are 161 positive cases in the town at this time. Meeting Adjourned 4:28pm. Page 4 of 2 BOH 04/28/2020 d Bellaire, Dianna From: McKenzie, Marybeth Sent: Wednesday,June 10, 2020 9:41 AM To: Bellaire, Dianna Subject: RE: Burger King? No , thank you! Sent from my Verizon, Samsung Galaxy Tablet -------- Original message -------- From: "Bellaire, Dianna" <Dianna.Bellaire@town.barnstable.ma.us> Date: 6/10/20 9:12 AM (GMT-05:00) To: "McKenzie, Marybeth" <Marybeth.McKenzie@town.barnstable.ma.us> Cc: "Bellaire, Dianna" <Dianna.Bellaire@town.barnstable.ma.us> Subject: RE: Burger King? Thank you for following up on that. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us 'The information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee.only.This Information may be privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use only.The.Information may not be disclosed without the prior written consent of the Director of Public Ilealth arid/or the Town Attorney's Office of the Town of Barnstable. If you have received this e-mail by mistake,please notify the sender and delete it from your systenn.Please do not copy or.forward.it.'I'lian.k.you for your cooperation.. From: McKenzie, Marybeth Sent: Wednesday, June 10, 2020 8:26 AM To: Bellaire, Dianna Subject: FW: Burger King? 1 Sent f orn my Verizon, Sarnsung Galaxy Tablet -------- Original message -------- From: "McKean, Thomas" <Thomas.McKean@town.bamstable.ma.us> Date: 6/9/20 4:06 PM (GMT-05:00) To: "McKenzie, Marybeth" <Marybeth.McKenzie@town.barnstable.ma.us> Subject: Re: Burger King? I concur. From: McKenzie, Marybeth Sent: Tuesday, June 9, 2020 4:04 PM To: McKean, Thomas Subject: FW: Burger King? From: McKenzie, Marybeth Sent: Tuesday, June 09, 2020 4:04 PM To: Bellaire, Dianna Subject: RE: Burger King? I just reread the BOH minutes and they did not request tartar sauce on the variance request so I would leave it off.They did request mayo and that could be included in the 4 hours.The onions I would give them the 8 hours because BK submitted info stating that it is safe for 8 hours; therefore I would ok the approval of 8 hours., but If Tom feels differently it is ultimately up to him.Thanks Mb From: Bellaire, Dianna Sent: Wednesday, May 27, 2020 9:00 AM To: McKenzie, Marybeth Subject: RE: Burger King? Or just leave off the onions and tartar sauce? Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission("e-rnafl"),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only.This.Information may be Privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use.only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the 2 1:'own_Attor..n.ey's Office of th.e':I'own of Barnstable,If you have received this e-mail by mistake,please notify the sender and delete it from your system.Please do not copy or forward it.Thank you for your cooperation. From: McKenzie, Marybeth Sent: Wednesday, May 27, 2020 8:48 AM To: Bellaire, Dianna Subject: RE: Burger King? No I have not and I will try again today, but just mail out the variance with the products that were approved. It can get changed later. thanks From: Bellaire, Dianna Sent: Wednesday, May 27, 2020 8:42 AM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: Burger King? Hi Marybeth; I know things have been crazy. Did we ever get the final resolution on the BK variance for foods being held? I know I waiting to see if Tartar Sauce was on the new list because it was on the old variance and then the onions were in question too, right? I wanted to put the correct restrictions on their permits and mail them out. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bella ire@town.barnstable.ma.us The information contained iil this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or other%inse exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and confidential connmuiucatio.n.'I he Information tnay also be deliberative and.pre-decisional in.tiature. As such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the. T'otivn A.ttorney's Office of the"Town of Barnstable. If you have received this e-mail.by mistake,please notify the sender and.delete it from Your system.Please do not copy or forward it.Thank you for your cooperation. j 3 T V 0� Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. S+RMABM * Paul J.Canniff,D.M.D. 4 F.P.200 Main Street, Hyannis, MA 02601 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, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 296 Issue Date: 12/10/2019 DBA: BURGER KING #664 OWNER: LBK, LLC Location of Establishment: 184 NORTH STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 59 OutdoorSeating: 11 Total Seating: 70 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: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. 2 hour specifically for cheese, tartar sauce, sliced tomato and lettuce, mayo, and onions. For Office Use Only: Initials: Town of Barnstable Date Paid` ' C Amt Pd$cf ` BMWSPABLS, : Inspectional Services .. MASS. ��EDMA�a` Public Health Division Thomas McKean, Directorj, 200 Main Street,Hyannis,MA 02601 `IIJJ��JJ Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE -0 J1, NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: e ADDRESS OF FOOD ESTABLISHMENT: LL sow (� MAILING ADDRESS(IF DIFFERENT FROM ABOVE):Ao E-MAILADDRESS: a-lnoz 0 e- 1)o a,,L D A- C01;0'� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: � 771- �� s TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO �..(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�� SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 5Y OUTSIDE: I/ TOTAL: 70 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)? /W 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:Wpplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF A ICANT SOLE OWNE : YES/ O D.O.B O�dO OWNER PHONE # �/, 9� ADDRESS �� CZ� � CORPORATE OWNER: CORPORATE ADDRESS: 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 I. a- e // l o)�o l '� 1.�'�Q UL /0 kZ-11 119 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 oyeninE!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FotmsTOODAPP REV3-2019.doc rtHE BOARD OF HEALTH Town of Barnstable Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. BARN ABM =" John T.Norman 200 Main Street, Hyannis, MA 02601 IF.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: 296 Issue Date: 12/20/18 DBA: BURGER KING #664 OWNER: LBK, LLC Location of Establishment: 184 NORTH STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 59 OutdoorSeating: 11 Total Seating: 70 _ 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: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: I FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. 2 hour specifically for cheese, tartar sauce, sliced tomato and lettuce, mayo, and onions. f FTHE Tn, Town of Barnstable For Office Use Only: Initials: ( � tetra$ 33a Date Paid Y ASTABLE. Inspectional Services 9�A 1619. �� Check# ' �Dp 9(0 " Public Health Division — � —30 Thomas McKean,Director & —r f S t l 200 Main Street, Hyannis,MA 02601 - Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE��/ NEW OWNERSHIP RENEWAL l� NAME OF FOOD ESTABLISHMENT: xfll2o ADDRESS OF FOOD ESTABLISHMENT: y MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 1/ SEASONAL: DATES OF OPERATION: / / TO y NUMBER OF SEATS: INSIDE: -5V OUTSIDE: /l TOTAL: 7d 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? �7 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? hb 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsT00DAPPREV2018.doc 4 PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT LIZ ' LL C, SOLE OWNE .�YES/NO D.O.B aOO OWNER PHONE#� �d6/�9�30�9d DRESS _ d3o L �ilrr�A7� .l✓T G?�J�%�! G�C�/Tf�P,�m. �'I 4�'` � t CORPORATE OWNER: FEDERAL ID NO. : RPORATE ADDRESS: � CY� PERSON IN CHARGE OF DAILY OPERATIONS: r List(2) Certified Food Protection Managers AND at least (1) Allergen Awareness ertified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACK 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. a, Wa1-,0461baqz AO 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 opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townoibarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec. 3 0 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsT00DAPPREV2018.doc- P`oF19WE Toytio TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page:_ of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified . .0� HYANNIS,MA 02601 MON.-FRI 639 . No Reference R-Red Item PLEASE PRINT CLEARLY Argo MPS° 508-862-4644 FOOD ESTABLISHMENT INSP CTION REPORT Name Date Tvue of Type of Inspection f, O Routine � .Q W �� - Address Risk pod Servi Inspection )_ t ,C l/vV Level Retail Previous 1119pection I/I) Telephone Residential Kitchen Date: Mobile Pre-operation R^ Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint aA Person in Charge PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: AVA Each violation checked requir6s 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 0 ❑ 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 / 0 ❑ 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 F ❑ 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 _ 1 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ g 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 B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.005) establishment permit and cessation of food establishment operations. d if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:.no hot C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 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 anon-critical violations=C. n 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: Inspector' gna re 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 Slgnatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter,Posted Y N Dumpster Screen? Y N Violation related to Foodborne Illness Violation 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 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge[0 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 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* 590.004(11) Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game * Ef clim 11112001 4-602.11 CleaningFrequency of Utensils and Food * Pathogens 590.006(B) Water Meets Standards in 310 CMR 22.0* q Y * Animals-155°F 15 sec 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contact Surfaces of Equipment 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* Shellfish and Fish From an Approved Source 4-7 .11 Utensils n F 8g 02 Frequency r f Sanitization m nt* si s and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - fide in cater- Sources* Ratites-165°F IS sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C 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* F 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 3-203.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F * 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 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. Pypf IKE TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. % BARNSTABLE. ' 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e3. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat N� T e of Type of Inspection Routine Address Risk ood Service Re-inspection 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 H In: ther Or 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) ❑ 01 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 4 ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) `` Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating y y � ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,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 4non-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 l than 9 -critical. If critical water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must ons and an non no c wa g 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: I pector's Signature Print: 31.Dumpster screened from public view Vj Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig''✓rr e Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ` 4 Dumpster Screen? Y N Violations related to Foodborne Illness isolations 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* F8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from. 3-202.12 Additives* - 3-501.15 Cooling Methods for PHFs' , Cooked and RTE Foods.* -* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives. " Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 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 � 7-102.11 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 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-SOL19 Time as a Public Health Control* �590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* g by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 4 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 g 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* A '' 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 Hermetical] Sealed Container* s Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* I 3-401.11A(1)(2) Eggs-155°F 15 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* o Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* •- 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E-�°nee innoot 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 1 Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tern o 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 Mush, 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail rooms* 3-401.11( )( )( ) * 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Anitnpls Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Rece�ved 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 fasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Inti;grity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F * 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 N3-502.11 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 Labeling of Ingredients' Supplied with Soap. hand Drying Devices 27. Physical Facility FC-6 .007 7Conformance 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 Specialized Processing Methods* 30. Other Reduced-Oxygen Packaging Criteria* Conformance with Approyed Procedures* S:590For77back6-2doc 'Denotes critical item in the federal 1999 Food Cbde or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p 114E To TOWN OF BARNSTABLE . - HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p M63q. `0� HYANNIS, MA 02601 508-8624644 No Reference. R-Red Item PLEASE PRINT CLEARLY _ - rFDN1P�a FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of Type s e do O era ' utine / Address Risk Service lion Level Previous Inspection Telephone ' Residential Kitchen Date: _ Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) �kc6A/ NI Time Bed&Breakfast HACCP n: 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 J ❑ 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 341 ❑ 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 1IT 9❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo Emergency Closure Voluntary Disposal Other: 23.Management and Personnel 2FC- 90.003 ( )(5 ) This report,when signed below by a Board of Health member or its agent q=Zero critical violations and no more than anon-critical violations. F=3 or more critical violations.9 or more non-critical violations, a 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 4non-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.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 within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view )h�� (� 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 e { Dumpster Screen o Y N kQ �J�� ..��,�_�_'T __-1..sv--r....`. . T.q, - v-�..... �.� q :-F �,^,.-�-- r _ i � -`. - r I"t . --"°_�...+-. c v _.^�L � , � �. -- ,�- - - - _ i _, . .: ._ . .. -y, ," __ •` ,`1.. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 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-Chazge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) *- • . EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hat PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 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 Reservice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and Food FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 - Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* ( Eggs-Immediate Service 145°F 15 sec 4-601.11 A) Clean Utensils and Food Contact Surfaces of * 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* Effect-1112007 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 Bccf Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs. SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide in cater- * Ratites-165°F 15 sec* in mobile food,tern or and residential Sources g• P ar'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 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 Requirements. radicsshould be debited under#29-Special $ 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) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F[0 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials Fr-7 .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 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. R oF1MEroN TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: � Page: of p� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSfARI.E. ' 200 MAIN STREET 3:30-4:30 P.M. Li� Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 63q. 0� HYANNIS, MA 02601 MON.-FRI. No Reference .R-Red Item. PLEASE PRINT CLEARLY �`lFo MP+° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT NamePA Dall l ' Type of T s c ion ;Resii tine Address Risk Service etfonor Level Previous Inspection Telephone I ential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time QO 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. /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) L i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1.PIC Assigned/Knowledgeable/Duties ❑ g g ❑ 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 f within 90 days as determined by the Board of Health. v' ❑ Voluntary Compliance ❑ Employee Re ct on/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based' In 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 4n6n-critical violations if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scared 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. . 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 ti anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other Inspector's Signature Print: DATE OF RE-INSPECTION: 31.Dum ster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N I #Seats Observed Frozen Dessert Machines: Outside Dining PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Vaarriian e�LL tttterr Posted � ijY /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 Law Cooled to 41'F/45°F Within 4 Hours* ( ) g * 14 Food or Color Additives 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-Chazge Duties � 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients Poisonous or Toxic Substances 3-501.16(B) - Cold PHFs Maintained At or Below 41'F/45°F 15 590004 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each (� i * 7-101.11 Identifying Information-Original Containers . * H 2 590.003(C) Responsibility of the Person-in-Charge to Other 3-501.16(A) of PHFs Maintained At or Above 140°F* 7-10211 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 1 Separation-Storage*g 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusion's and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 War ewashing-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. 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 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,Meals&Game Pathogens* Effe°nee inrzoa 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(Rl(11(21 Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * 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 72-301.12 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* Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the 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* 1g 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 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Temperature 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 29. 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 INE r TOWN OF BARNSTABLE - HEALTH INSPECTOR'S Establishment Name: Date: a Page:_ of '4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. '• 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS, `0 HYANNIS,MA 02601 M°".-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY orEO M�p 5 -862-4644 FOOD ESTABLISHMENT INSPECTION REPORT 08 Name Date TRe of Tyoe of Inspection Routine Address �- " Risk ood Se a Re-inspection LeV Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary. Suspect Illness j Caterer (4eneral Complaint Person in Charge(PIC) Time Bed&Breakfast I HAGCP o In: Vier �i Inspector MIty ( Out: Ow l `� Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)vio 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) ❑ 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 !( L ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 40 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 111 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 regardless of the number of critical,results in an F. =One critical violation and less than Orion-critical violations 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 if: no hot C=2 critical violations and less than non-critical. If no critical water,sewage bade-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 obs erved,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. C. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8rion-critical violations= _30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N I Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N /W12 A Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 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* 590.004(F) 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* 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* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q . Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared 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* 3-801.11(A) Unpasteurized Pre-Packaged Juices and 21 FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations I 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs F d Food Contact Surfaces of E s-Immediate Service 145' 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 QfVe 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.U* Cuutact Surfaces.of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-40J.11(B)�I)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3 401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 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 Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 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 ( ) r5. 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* Management and Personnel FC-2 .003 Tags/Records:Fish Products P 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 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/ 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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.ME r TOWN OF BARN_STABLE ;, _ HEALTH INSPECTOR•s Establishment Name: Date Page: of p� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00=9:30"A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 8-8 5oON FRI' No Reference R-Re PLEASE PRINT CLEARLY gFDM�,e FOOD ESTABLISHMENT INSPECTION REPORT 10 " t Name IG6 Dal e of Type of Inspection O Rou' 1 Address rIva Risk 4 ood Service e-inspection Level Retai s�pection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 4�! �j Caterer General Complaint - �t -'/, -- Person in Charge(PIC) Time Bed&Breakfast HACCP , A . 'n,.�A 1 /'.^.(- a /• ,1 c _ �,�n In: �® Other a I ,� w1 Inspector t 1 Out: ' ' tvvr 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 / T� 6. ❑ 1.PIC Assigned/Knowledgeable/Duties JI ❑ 13.Handwash Facilities (� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives � �'cL t•,y��. r - l a' , �, ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals '''"" • �/ FOOD FROM APPROVED SOURCE TIMElTEMPERATURE 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 " ❑ 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 liandwashing 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 �j within 90 days as determined by the Board of Health. 0 ❑ 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 er 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 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 Snon-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 ` �� o 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, Prin Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 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 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 g * 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* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 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 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 q590.003(E) 90.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREME14-TS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) -Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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(1)) 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 Wazewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized CONSUMER ADVISORY * 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 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° Not Otherwise Processed to Eliminate F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ep-n-runooi 590.006 B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* ( _ 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-Ho[Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) ( )-�) * Ratites-165'F 15 sec* in mobile food,temporary and residential Sources g� P rar)' 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-40L11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 practices be debited under#29-Special violations relating to good retail 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* * (Blue Items 23-30) 3-202.15 Package Integrity* 1 8 3-003.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70*F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F 5-203.11 Numbers an Capacities*Ca acities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 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*. 5-20511 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/ 9 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical itern in the federal 1999 Food Code or 105 CMR 590.000. - t . �p THE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00=9:30A.M. BARNSTAB�E. 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 6 v.• �0� HYANNIS,MA 02601 I MON.-FRI. No Reference R-Red Item •.. PLEASE PRINT CLEARLY - MPS n 508-862-4644 ' FOOD ESTABLISHMENT INSPECTION REPORT rill" '4114A Name Dat a of jyV_wWjnsi3ection a i n S Routine Address Risk d.Se - pection Level a ail Previous Inspection I Telephone Residential Kitchen, Date: L Mobile Pre-operation Toe 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) ❑ XJ- FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands i ❑ 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) L !wf ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures f t `�'� `' ❑ 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) C i ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY MIA AA ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories. Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑.Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order'of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4nori-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 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 ( )( ) 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 ' 29.Special Requireme (590.009) within 10 days of receipt of this order. violation,4 to 8rion-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster eye from p lic view Permit Posted? Y N Grease Trap Previous Pumping Date Gr-Se 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 t - 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 Acc%ging to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11 Identifying Information-Original Containers * 2 590.003 C Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F ( ) P h' g 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 Se azation-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 3-501.19 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of, Egg Immediate sec s-Idi Service 145°F 15 * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe c"ve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of Equipment* of Utensils and Food 3-401.11(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 Chemical* -( ) ons ofect ( )-( )in Containing Fish,Meat,Poultry or 590.009(A) D Violations Sion 590.009 A D cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 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 practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination WhenTasting* (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F* Critical and non-critical violations,which do not relate to the 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* 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 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFI Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. I Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105-CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: v Of l OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABL4. 200 MAIN STREET - 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. �A +asq•a m� HYANNIS, MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY rFo MPS 508-862�644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date�7 Low T e of ns ec •o on s Routine Address L Risk ood.Service pection Y Level a al 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 'J Inspector Out: oe 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) ❑ i - 0 � 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 rr ❑ 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 JA ❑ 5.Receiving/Condition ❑ 17.Reheating / / NAAA 01 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling r- ❑ 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 i ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories '� 1 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 I ❑ 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 (FC75)(590.006) establishment,perniit 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 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. ( )( ) violation,4 to 8rion-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: \A 31.Dumpster screened from public view. �� Y 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 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 Hour7* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g 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 7-201.11 Separation-Storage** 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(13) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 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 forCo of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment Animal Foods That are Raw,Undercooked d 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* E//cmc mnom 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* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential ut eanon on- an Arms*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 A Mushrooms Approved By 2-301.11 Cl Condition Hands and A * Regulatory Aut 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* Ell Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301,19. Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) Critical and non-aitical 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* 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°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs m Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 520511 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. TOWN OF BARNSTABLE._ HEALTH INSPECTOR'S Establishment Name: Date: � age: of a DIVISION OFFICE HOURS BARNSTABLE. • PUBLIC 0 MAN STREET 3: - :30A.M. :30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �b M 3` �0� HYANNIS, MA 02601 sos-sz-4 No Reference R-Red Item PLEASE PRINT CLEARLY �EO1""yp FOOD ESTABLISHMENT INSPECTION REPORT Name lhfp Js e of of inspection p outi Address Risk ood Se e6tion Level etail 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 1 Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F., 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations if no critical violations observed,4 to von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,.or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations receipt observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) days within 10 da s of i t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Prim 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat 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 Cooling Methods for PHFs 590.003(B) 4Demonstration 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* g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR. 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 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-Ho[Water Monitoring* 3-801.11(C) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* Effective rnnooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P arY 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(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* 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 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Form,back6-2doc *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. t �p IKEr TOWN OF BARNSTABLE - NTH INSPECTORS Establishment Name: ! 1�:„ J Date: �/-/��{F��Cj -Pa9e: C of I /ems/{ p �P O� V I PUBLIC HEALTH DIVISION FFICE HOURS ' 8:00-9:30A.M. / BARNSfAB LE. • 200 MAIN STREET LlP 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 639• `e� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY p 508-862-4644 FOOD ESTABLISHMENT INSPECTION REP Name Da e o Type of Inspection O e ti s Routine Address n ho r Risk Q el pod Sery previous Inspection Telephone Residential Kitchen Date: r CJ� � wpQpz- L Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness jcJ S Caterer General Complaint Person in Charge(PIC) Tim Bed&Breakfast HACCP In. they Inspector Out: `N� J tJ� A"k 0 f?, �Y fC t9it Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑.8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H P I� I ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L-D6 ❑ 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) orrective Action Required: ❑ No ❑ Yes Non-critical(N)violations mu corrected immediately or Overall Rating within 90 days as determined 5y 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 B=One critical violation and less than 4npn-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less 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 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. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. 30.Other DATE OF RE-INSPECTION Inspector's Signature Print: 31.Dumpster screened from public view I-, • -• I m Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N V l #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur 2 Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N !� Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 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 Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control Restriction-Presence and Use*7-202.11 590.003(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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer q590.003(E) 90.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 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 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-Hot Water Monitoring 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* 3-401.1IA(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* effe cnw tiinoor 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 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 cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P mrY 10 Proper,Adequate Handwashing 3-40I.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 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) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3403.11(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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* y * 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 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 special Requirements 1.009 3-502.11 ispecialized Processing Methods* 130. 1 Other f. r 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.HE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of "l OFFICE HOURS LIC TH e,RNsrns�Eo: PU62 0 MA NLSTREEETSION 3::30-0-4:30 P.M.:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M679• HYANNIS,MA 02601 Mora.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �pfFD a 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT UD V.1 vl Name Da A -Type of Tvoe of Inspection O Routine Address Risk d Service Re-inspection Level I 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 L In: ther Inspector Out: d Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ® 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑,2. Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS( SP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP _ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY a �� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories ` I Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-criticalt(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary 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 B=One critical violation and less than 4npn-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 anon-critical violations. If 1 critical refrigeration. 28t 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: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N %'vr" Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 19 PHF Hot 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 8 * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7- 7-202.11 01.11 Separation-Storage*Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590 f106(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 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�01.11(11)(1)(2) Pork and Beet Roast-130°F 121 rmu Egg,* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g� P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 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 Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity* 8 g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.18 Shellstock Identification ( ) I temGood 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 s 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 Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance 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 l 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .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. �FIKE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: ~ Date: PagQ:. of %l P ° PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTAB�E. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.6 9• �0 HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT �10rFo rMr° 508�62-4644 Name C e Tvoeofof T f In ection - O erat" ine Address 14 Ris& Re-inspection , Level a ai Previous Inspection Telephon ° 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 450 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 4 (_ - ❑ 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 Handwash_ing _ CONSUMER ADVISORY ;( 9) 'p`(''17 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories ICJ �' ` 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 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 )(590.008 28.Poisonous or Toxic Materials (FC-7 be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. )29.Special Requirements -• (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view �/f,� 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 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions a Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) r, FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-5g1.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F8 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 Cooling Methods for PHFsimal Foods Separated from 3-202.12 Additives* 19 PHF Hot 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 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 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* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*7-202.11 Restriction-Presence and 20 Use 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) 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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 Posed 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 Sys[em gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cew 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* t 3-302.13 Pasteurized Eggs Substitute for Raw Shell 3-401.11(B)(1)(2) Pork and Beet Roast-130°F 121 min Eggs* Shellfish and Fish From an Approved Source Sg 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 Shellfish* Contact Surfaces of Equipment* ., � p 3-401.11( frY A 3)O Poultry, Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanmzation-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands:= * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 j * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F kern Good Retail Practices FC 590.000 y 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 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) * 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 29. Special Requirements .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. oFT Toy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ti OFFICE HOURS �P 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 HYANN 02601 MON.-FRI. IS, MA No Reference R-.Red Item PLEASE PRINT CLEARLY �Dren rnn�p, 508 862 4644 FOOD ESTABLISHMENT INSP CTION REPORT Name Dat T e of s e io -� M1 outine ;Ff Address Risk ood Se ection 1 Level RetaI 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 L ( ) 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 (/}� -�,C x �•_ V ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals i FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous FM ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures W ❑ 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, he items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal El 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.E ui ment and Utensils B=One critical violation and less than 4non-critical violations 9 q p (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 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 ( )( ) 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 anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Pn t: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN' 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) r 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-contamination14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 590.004(F) 590.003(C) Responsibility of the Pelson-in-Charge to 7-102.11 Common Name-Working Containers*., 3-302.11(A)(2) Raw Anima]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 Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 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* 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 Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 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 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) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.IIA(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 cr"'e rrrnoor 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(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 Mushrooms Approved By 2-301.11 Cl Condition Hands and A * Regulatory Authority eanon on- rms 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 Requirements.practices 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,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) g STrty Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 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 * 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 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 1 1.009 3-502.11 Specialized Processing Methods* 1 130. 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.MF r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Dater A9 Page: . of OFFICE HOURS 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 HYANNIS,MA 02601 MON.-FRI. No Reference .R-.Red Item PLEASE.PRINT CLEARLY rEo MPv 508-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date V 1 Tye Type of Inspection l O e a s Routine Address Risk � Re-inspection ' N:�f & Level Re ai Previous Inspection �' Telephone Residential Kitchen Date: �� Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) ime Bed&Breakfast H .� ther Inspector O t: tf Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items] Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - l� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Itemsl 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 4non-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 (FG-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 j28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements : (590.009) within p within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signatuce 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 PI Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �� \Q�L, �(,� G � 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* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) *- EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003 C Responsibility of the Person-in-Charge to Other* g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* ( ) P h' 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 - I 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.0031GI 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 Reared 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 � ) If 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* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. LL6 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 ContactEggs Utensils and Food 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 cu-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR.22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces 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 Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165*F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145`F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140'F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* ( ) 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 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 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. 1 Special Requirements 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. 1He roe," TOWN OF BAR NSTABLE HEALTH INSPECTOR'S Establishment Name: U yin - �/yr C ate: .oF W OFFICE HOURS y A � 12Z/L age Of 114* PUBLIC HEALTH DIVISION e:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.-FRI. �A .a,y.p�m HYANNIS,MA 02601 e08-862-4644 No Reference R-Red_ltem PLEASE PRINT CLEARLY 'EDN1P` FOOD ESTABLISHMENT INSPECTION REPORT / M7e. Name Date e o sec io I I S Routin ` I'Ciri �' Address Risk Fo d e a -Re-inspection Level a al Previous sp ction Telephone Residential Kitchen Date: Mobile Pre-op rat dn` a r" Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint ( 0111A TL vl (/ o Person in Charge(PIC) Time Bed&Breakfast HACCP t / In: Other Inspector V Out: .ZU e 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) ❑ Lc Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ o 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 Y ❑ 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) O ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating V-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 LOC � ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 'OL 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 �s Non-critical(N)violations must be corrected immediately or Overall Rating I within 90 days as determined by the Board of Health. ` I u/oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension Official Order for Correction:Based on an inspection today,theGtems C N ❑ 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 B=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. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of )01 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 8 non-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 violatio non ritical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspecto Signat a 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 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 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. g Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved'Additives - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*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* 7-201.11 Se aration-Stora e* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 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* * 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 AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.1I1 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) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 1 g3-401.11 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 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff"e"uvzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.UU6(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 19..1 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 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 cater- Sources -165°F 15 sec* in mobile food,temporary and residential Sources g, P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne 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 77 Reheating for Hot Holding Requirements.practices ould 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 Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 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 * 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 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 _ 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability pp 28. 1 Poisonous or Toxic Materials FC-7 .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 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. pp 1HE ram, , TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: v (n V Nf)rk 1 Date: /2 Page: of � q 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 �A M 3- `0$ HYANNIS,MA 02601 M-8 -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 6 508-85z-ae44 'FDN1P�6 FOOD ESTABLISHMENT INSPECTION REPORT Name . Date 2 T e o "T sec ion _ _ 6 < Ro - S Address Risk 1.Foo ice Re-inspection Level Retail Previouslnspection P ✓' t Q Telephone Residential Kitchen Date: �j'1EEJ Mobile Pre-ope ati n Owner HACCP YIN Temporary Suspect Illness (CAOer (in Caterer General Complaint „ O Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other ( _ Inspector 0 :• 2 Out: " � l Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ' r pn a wH t I a 1 W< < < ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ "r Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �} , FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands G } v ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities9�e 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) v� � ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures Q i p, G ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling .,L�� ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ("�Y• PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POP NS(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 2-ires Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. 2/voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the I ems ❑ 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. (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 25.Equipment and Utensils )( ) 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 8von-critical violations. If 1 critical refrigeration. y 29.Special Requirements (590.009) within 10 days of receipt of this order. violatlpa,4 to non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe is Sig t re P m 31.Dumpster screened from public view y^V, Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N - A 2 - #Seats Observed Frozen Dessert Machines: Outside Dining Y N PfRV5ignature , Print: / mL Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � Dumpster Screen? Y N I 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* i 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.* - *. -9 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41-F/45°F EMPLOYEE HEALTH 3-302.11(Aj(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * - . . - 590.003(C) Responsibility of.the Person-in-Charge to * 2 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 Se azation-Storage* Applicants* 3-302.f1(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 Requirements 59 Reporting by Person in Charge* Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 0.003(G) - q590.003(E) 90.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - REQUIREMENTS-FOR. 3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 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 * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations - 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 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* effe cew mizooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMK'2'2.0* Contact Surfaces of Equipment* - 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * 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/Y29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3403.11(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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14 Cooling Cooked PHFs from 140'F to 70°F . i (A) g 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F Item Good Retail Practices FC 590.000 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-SOL14(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 () 9 9 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 l 29. 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. 5l�~re C 0u Maxi murA Wastew *if one pafcal is within n 10,000 13,333 20, S.F.. S.F. S STATE � Red T1tl6 V:.310 Dlnb: CMR 15.214 . 110 110 Lines *applicant cai} apply for a variance. STATERed Ding. With I/A Lines Technology 110 220 3 (IIA with 660/acre Credit] (+not in town ordinanc6) r TOWN ORDINANCE Green Regulation or' 330 330 3 +Red Wastewater Zones Discharge *can not apply for variance and doesn't allow I/A. BOTH-Xnterlm Blue Saltwater Estuary_. 330 330 3 Protection Regulation *tali apply for variance, jvut QAOFFICE FORMS1ChartTnble Lis tingWWDISCIA ROE MAXIMUM93.d I l C(:,ow Date Name Address City, State Zip Code RE: Sliced Onions Dear Ms/r: From time to time,we receive inquiries about the propriety of handling our sliced onions on the sandwich prep boards at room temperature. In order to address some of these questions, I have attached some reference material for your information and further distribution as appropriate: 1. Burger King®onions are supplied by an approved supplier to our specification requirements. 2. A copy of Burger King's Operations procedures for preparation and handling of onions. a. Note that this procedure calls for a maximum holding period of 8 hours at room temperature. 3. Excerpts from the FDA's 2017 Food Code defines a time/temperature control for safety food(formerly "potentially hazardous food",PHF)as a food that requires time/temperature control for safety(TCS)to limit pathogenic microorganism growth or toxin formation. a. TCS/PHF foods include: animal food that is raw or heat-treated; plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut lea greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation. b. It is important to note, sliced/chopped onions are not included on this list. 4. In 2001,the Institute of Food Technologists IFT panel resented a report to the FDA entitled"Evaluation and g ( )p P p Definition of Potentially Hazardous Foods"unto which all TCS/PHF food definitions have been built from. a. In this report, sliced/chopped onions were estimated to have a pH of greater than 5 and water activity of greater than 0.92,thus requiring a Product Assessment as determined by Table 6.Interaction of pH and aW for control of vegetative cells and spores in food not heat-treated or heat-treated but not packaged,FDA 2017 Food Code. b. In this report,product assessment data and a pathogen challenge study provided by the food industry was used to determine the status of sliced/chopped onions. The challenge study tested pathogen(Salmonella spp. and Listeria monocytogenes)growth and survival in chopped onions at ambient conditions and it was concluded that chopped onions were safe for 8 hours at room temperatures(Appendix B. Data from Industry and Trade organizations,page 73, chopped onions). c. The IFT panel determined that sliced/chopped onions were not a TCS/PHF food. Hopefully,this information will be useful for those who may be interested in the rationale behind our standard sliced onion handling procedures. If you have any questions,please send me an email at akreske@rbi.com. Sincerely, I Audrey C. Kreske,PhD Global Director, Food Safety BURGER KING CORPORATION 5707 Blue Lagoon Drive•Miami,Florida 33126•Phone(305)378-7432 f Onions 0 For Sandwiches Key Standards Product Storage Product Holding (Whole onions) (Sliced onions) Room temperature Room tempisa ature 55to 85 55F'to C _ (18°C to 29°C) U (180 C to 29 C) FROZEN READY NIA ' r ` �u� USE (1°C to 4°C) n nn.nn u8:Uu.Uu THRu 21 Days (Based on quality) i Getting Ready Receive Onions 1. Upon arrival,store bags at room temperature 2. Mark General Use discard label with discard date and apply to bag READY N/A — After 14 days,quality of onions must be USE carefully inspected before using TXRU z,Days — Do NOT use onions that are: (Based on quality) — Soft or"squishy" — Black or otherwise discolored — Spotted with mold — Wet or withered — With sprout growth This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:1017 Ingredient Preparation/Condiments Onions 1 Quality Steps Prepare Onions 1, Using M, remove enough whole onions to Prior to preparing onions: last through end of day o Wash,rinse and sanitize — Properly inspect onions for quality as hands described above o Wear approved disposable plastic gloves 2. Cut a. Place approved disposable plastic gloves on hands b. Place cut-resistant gloves over plastic gloves Use clean and sanitized,approved cut-resistant gloves. c. Place approved disposable plastic gloves over cut-resistant gloves d. Cut 1/2 in.(1.3 cm.)from each end of onion e. Remove disposable plastic gloves and cut- resistant gloves — Do NOT remove inside plastic gloves 3. Peel and rinse a. Peel outer layers of skin and discard Do NOT use knife to remove onion skin. Be sure not to contaminate onion or cutting board with removed skin. b. Inspect onion(appearance and size) 3.5 in.(8.8 cm.) — Onion should appear fresh and firm in Length — Acceptable Size: 3 in.—4 in. (7.6 cm.— ', 10 cm.) in diameter 3 in.-4 in, (7.6 cm.-10 cm.) - Maximum Size:3,5 in. (8.8 cm.)in length in Diameter — If necessary,peel layers until the onion is correct size c. Rinse onion in a clean,sanitized sink under running, potable water d. Remove excess water by shaking onion Release Date:1017 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. 2 Onions Ingredient Preparation/Condiments 4. Slice onion Onion Slicer Method Saber KingTM Slicer Method a. Remove disposable plastic gloves a. Remove disposable plastic gloves b. Wash, rinse and sanitize hands b. Wash, rinse and sanitize hands c. Place cut-resistant gloves on c. Place cut-resistant gloves on hands hands — Use clean and sanitized,approved — Use clean and sanitized, approved cut-resistant gloves. cut-resistant gloves. d. Place approved disposable plastic gloves over d. Place approved disposable plastic gloves over cut-resistant gloves cut-resistant gloves e. Place a clean, sanitized 1/3-size ready , , e. Place a clean,sanitized 1/3-size ready e pan with grate under slicer pan with grate under slicer f. Lift slicer handle and hold — Be careful not to touch slicer blades m f. Carefully place 1 whole onion F in slicer ° g. Carefully,place 1 whole onion ,ft — Cut ends toward sides of in slicer slicer Cut ends toward sides of l — Be careful not to touch slicer x slicer blades h. Using both hands, pull slicer g. Place hand on blue handle and release handle down forcefully from lock i. Remove pan from under slicer h. Using both hands, pull slicer down forcefully in j. Separate rings in pan one single motion and slice onion k, Discard any rings that are 1 i. 'Lift handle and return to lock position in.(2.5 cm.)or less in j. Remove pan from under slicer diameter k. Separate rings in pan I. Repeat Steps 4e—4k until all I. Discard any rings that are 1 in.(2.5 cm.)or less needed onion is sliced in diameter — Maximum: 1 in. (2.5 cm.)from the rim of m. Repeat Steps 4e—41 until all needed onion is pan sliced — Maximum: 1 in. (2.5 cm.)from the rim of pan 5. Transfer and hold a. Apply proper discard label to pan b. Cover pan with lid or food-grade plastic wrap ___ .ram'#� c, Store in walk-in cooler 6. Clean and sanitize slicer and blades Do NOT wipe blades with a cloth. a, Using cut-resistant gloves,wash, rinse and sanitize slicer and blades Be sure to clean slicer thoroughly. b, Allow to air dry This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:1017 Ingredient Preparation/Condiments Onions 3 Ongoing ■ As needed, use M to remove pans from walk- Do NOT mix old with new in cooler or under Prep Board sliced onions. — If removing from walk-in cooler, mark Board Prep discard label with discard time and apply u ;uu:uu to pan. Place pans in condiment well or under Prep Board. — If removing from under Prep Board, remove lid and place in condiment well End of Day Store unexpired leftover onions. ■ Remove ready pans from under Prep Board — If ample time(at least 3 hours)on discard time to bring sliced onions back to room temperature, wipe outside of pan with a cloth containing sanitizer solution, mark tomorrow's date and remaining discard time on pan, seal with lid or food-grade plastic wrap and store in walk-in cooler — If not enough time is left on discard time to bring sliced onions back to room temperature, discard and record as waste Focus Points ■ The 8-hour discard time includes the 2—3 hours needed for the product to be held at room �a temperature before using product '® ■ The smell of onions can transfer to other foods.Be sure not to store onions near other foods. ■ Whole onions must be stored at least 6 in.(15 cm.) off the floor Release Date:1017 This manual is the property of Burger King Corporation and maybe used only in a manner and by persons approved by the Company. 4 Onions Ingredient Preparation/Condiments U . S . Public Health Service U.S. FOOD & DRUG ADMINISTRATION 2017 , U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service • Food and Drug Administration College Park, MD 20740 1 Time/Temperature Control for Safety Food (formerly "potentially hazardous food" (PHF)). (1) "Time/temperature control for safety food" means a FOOD that requires time/temperature control for safety JCS) to limit pathogenic microorganism growth or toxin formation. (2) "Time/temperature control for safety food" includes: (a) An animal FOOD that is raw or heat-treated; a plant FOOD that is heat- treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and (b) Except as specified in Subparagraph (3)(d) of this definition, a FOOD that because of the interaction of its Aw and PH values is designated as Product Assessment Required (PA) in Table A or B of this definition: Table A. Interaction of pH and Aw for control of spores in FOOD heat-treated to destroy vegetative cells and subsequently PACKAGED Aw values pH 4 tor°less pH. 4 6 5 6 pH 5 6 <0.92 non-TCS FOOD* non-TCS FOOD non-TCS FOOD > 0.92'- 0 95 non-TCS FOOD non-TCS FOOD PA** 0:95 non-TCS FOOD PA PA * TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ** PA means Product Assessment required 22 Table B. Interaction of PH and Aw for control of vegetative cells and spores in FOOD not heat-treated or heat-treated but not PACKAGED 4..- _ r values pH 4 2 ° E pH.:. 4 2 : 4:6 pH 5, 6 5.0 ;pH. > 5 0I' ` <`0'88 non-TCS Non-TCS non-TCS food non-TCS food* food food 88�0:90, .I j non-TCS non-TCS non-TCS food PA** food food a> 0 90.f 0.92 ;G non-TCS food non-TCS PA PA .M . food 5-�092 non-TCS food PA PA PA * TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ** PA means Product Assessment required (3) "Time/temperature control for safety food" does not include.- (a) An air-cooled hard-boiled egg with shell intact, or an EGG with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable salmonellae; (b) A FOOD in an unopened HERMETICALLY SEALED CONTAINTER that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution, (c) A FOOD that because of its PH or Aw value, or interaction of Aw and PH values, is designated as a non-TCS FOOD in Table A or B of this definition; (d) A FOOD that is designated as Product Assessment Required (PA) in Table A or B of this definition and has undergone a Product Assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that FOOD Is precluded due to: (i) Intrinsic factors including added or natural characteristics of the FOOD such as preservatives, antimicrobials, humectants, acidulants, or nutrients, (ii) Extrinsic factors including environmental or operational factors that affect the FOOD such as packaging, modified atmosphere such as REDUCED OXYGEN PACKAGING, shelf life and use, or temperature range of storage and use, or 23 - (iii) A combination of intrinsic and extrinsic factors, or (e) A FOOD that does not support the growth or toxin formation of pathogenic microorganisms in accordance with one of the Subparagraphs (3)(a) - (3)(d) of this definition even though the FOOD may contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness or injury. "USDA" means the U.S. Department of Agriculture. "Utensil" means a FOOD-CONTACT implement or container used in the storage, preparation, transportation, dispensing, sale, or service of FOOD, such as KITCHENWARE Or TABLEWARE that is multiuse, SINGLE-SERVICE, Or SINGLE-USE; gloves used in contact with FOOD; temperature sensing probes Of FOOD TEMPERATURE MEASURING DEVICES; and probe-type price or identification tags used in contact with FOOD. "Variance" means a written document issued by the REGULATORY AUTHORITY that authorizes a modification or waiver of one or more requirements of this Code if, in the Opinion Of the REGULATORY AUTHORITY, a health HAZARD Or nuisance will not result from the modification or waiver. "Vending machine" means a self-service device that, upon insertion of a coin, paper currency, token, card, or key, or by electronic transaction or optional manual operation, dispenses unit servings of FOOD in bulk or in PACKAGES without the necessity of replenishing the device between each vending operation. "Vending machine location" means the room, enclosure, space, or area where one or more VENDING MACHINES are installed and operated and includes the storage areas and areas on the PREMISES that are used to service and maintain the VENDING MACHINES. "Warewashing" means the cleaning and SANITIZING of UTENSILS and FOOD-CONTACT SURFACES Of EQUIPMENT. "Whole-muscle, intact beef' means whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut. A 24 Compre - nsive Evaluation and rRevleWs Definition of In Potentiallyit: food Science Hazardous and. . . Food, Foods A Report of the Institute of Food Technologists for the Food and Drug Administration of the United States Department of Health and Human Services December 31, 2001 IFT/FDA Contract No. 223-98-2333 Task Order No. 4 TFT Pass/fail criteria—"Potentially Hazardous"'Foods" (continued from previous page) _ Product Ingredients PH a Processing Packaging Distrib.T Storage T Shelf-life - Criteria Pass/ Fail O Asiago potato cheese No data 5.9 to 5.84 0.88 Aseptic Aseptic — Ambient 3 d S. aureus; Pass :3 bread (23) baking packaging Salmonella, CI E. coli(—)for 6 of x Garlic Foccaccia (24) No data 5.7 0.88 Aseptic Aseptic- — Ambient 3 d S. aureus; Pass i baking packaging Salmonella, Q E. Coll H, L. .+ mono for 6 of Q South of the border No data 5.4 to 5.5 .87 to Aseptic Aseptic — Ambient 3 d S. aureus, Pass O foccaccia (25) .88 baking packaging Salmonella, 3 R E. coli(—), L. mono for 6 d 3 Q- o Italiano foccaccia (26) No data 5.6 0.87 Aseptic Aseptic — Ambient 3 d S. aureus, Pass N baking packaging Salmonella, E. coli(-), L. u= mono for 6 of Q CDJalepeno/cheddar 5.6 to 5.7 0.86 to Aseptic Aseptic — Ambient 3 d S. aureus, Pass Q 3 foccaccia (27) 0.87 baking packaging Salmonella,CD -• E. coli(—) L. Q ro mono for 6 d CD o Vegetable medley — 5.9 to 5.8 0.88 Aseptic Aseptic — Ambient 3 d S. aureus, Pass O foccaccia (28) baking packaging Salmonella, �p E. coli(-) L. O mono for 6 of � N 'D Meats (29) No data — - — — — Chilled'. — Possible abuse Failed Q * during handling 0 m Fermented — <5.1 — Acidulated or Packed — Ambient, — pH, challenge Pass cn N sausage(30) fermented, then chilled for L. mono, Sal- cooked quality monella, S. m 1 aureus, C. bot, ' m %brinelt=6% r4 Fettuccine Alfredo — 5.8 0.98 ; Heated to 205 °F, MAP in — 40°F 60 d C.botulinum Pass ::E w/chicken (31) filled and sealed plastic tray challenge, no N at 176. Cooled to toxin for 5 d z 40°Fin2h at70°For60. O d at-54°F 0 Canned salads (32) — <5 0.96 Pasteurize in Canned — 80°F C. botulinom Pass (Ham, Chicken,Tuna) container challenge (data n not included) z Only general(33) m No such products(34) z Chopped Lettuce (35) — — — — — — Ambient y' <8 h a Challenge w/ : 1 Pass (?) 0 ` Salmonella& L. O mono Ov 'Chopped Onions.(36) — — — — — — Ambient <8 h s Challenge wl- Pass (?) N , Salmonella& L. y, mono m W (� I� Fit et G1 K� Date Name Address City, State Zip Code Email RE: Processed pasteurized American cheese Dear Ms/r: From time to time,we receive inquiries about the propriety of handling Burger King®sliced processed pasteurized American cheese on the sandwich prep boards at room temperature. In order to address some of these questions, I have attached some reference material for your information and further distribution as appropriate: 1. A copy of Burger King's Standard Operating Procedure for handling of sliced cheese. The limited exposure of 4 hours provides ample protection for the cheese once its package is opened. 2. A microbial challenge and shelf-life study conducted by Guelph Food Technology Centre demonstrated that Burger King®sliced American cheese can be stored at room temperature for up to 24 hours with no significant growth. 3. A study published in the Journal of Food Protection demonstrated that pasteurized process cheese does not support the growth of pathogenic bacteria. 4. Excerpts from the FDA's 2013 Model Food Code state that it is acceptable to hold ready-to- eat time/temperature control for safety food above 40°F as long as adequate controls exist over holding time.Burger King Standard Operating Procedure provides this control with a 4 hour maximum hold time. d'. Hopefully,this information will be useful for those who may be interested in the rationale behind our standard cheese handling procedures. If you have any additional questions,please contact Audrey Kreske, Senior Manager, Global Food Safety,at(305) 378-7432 or via email at akreske@whopper.com. Sincerely, BURGER KING CORPORATION Audrey C. Kreske,PhD f BURGER KING CORPORATION 5505 Blue Lagoon Drive•Miami,Florida 33126•Phone(305)378-7432•Fax(305)378-7367 Cheese — Slices (Pasteurized Processed American/ Mozzarella Cheese/3-Cheese Blend) Required Key Standards Cheese Storage Product Holding On board Room tem551 te I GS to Sy to yG (18°C to 29°C) (1°C to 4°C) n nn.nn u4:uu.uu (if required by health department,use a pan-wdhin- a-pan of ice.) Quality Steps Sliced Pasteurized Processed American/Mozzarella Cheese 1. Using ,remove enough cheese for each board 2. Place cheese into a clean,sanitized ready pan • Refer to Restaurant Organization Guide(ROG)for pan size and placement. 3. Wrap remaining unused cheese in food-grade plastic wrap and store in walk-in cooler 4. Mark Board Prep discard label with discard time and apply to pan u`i::^uu uu 5. Place pan in condiment well lfplacing Mozzarella cheese in same pan as American rb t cheese,use 1/3-size ready —' pan and label separately. i 7i I f This manual is the property of Burger King Corporation and may be used only In a manner and by persons approved by the Company. Release Date:1014 Ingredient Preparation/Condiments Cheese—Slices(Pasteurized Processed 1 American/Mozzarella Cheese/3-Cheese Blend) ff 3-Cheese Blend 1. Using ,remove bag of 3-cheese blend from walk-in cooler 2. Open bag and discard plastic tip 3. Place required amount of 3-cheese blend into a Refer to Restaurant clean,sanitized 1/6-size ready pan Organization Guide(ROG)for pan size and placement If 3-cheese blend remains in bag... a. Fold over bag b. Seal bag with fire-grilled tape c. Mark General Use discard label with discard date and apply to bag neaor NIA use txau 14 Days d. Store in walk-in cooler 4. Mark Board Prep discard label with discard time and apply to pan uUu:UU 5. Place pan in condiment well Focus Point If health department requires refrigeration,prepare pan-within-a-pan of ice. ■ Place cheese in a ready pan ■ Fill same size pan with ice ■ Place pan with cheese into pan with ice ■ Place pan-within-a-pan of ice in condiment well r 1 Release Date:1014 This manual is the property of Burger King Corporation and may be used only In a manner and by persons approved by the Company. 2 Cheese—Slices(Pasteurized Processed Ingredient Preparation/Condiments American/Mozzarella Cheese/3-Cheese Blend) # i{ 'At' 5 Ly V { 'z, a ��....,�.,Nwa�._.f�.�._i� ..,.._,.w .�+_.u_: . _�,_,._., •,,__.,._.fir, .,.,a.��c.r._...cet��...i"c„�,.<a�.E.tL�ae:C.aF�S �... � ,-.x,�i i (3) Semi-soft cheeses containing more than 39/ moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; i (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FrsH products, such as pickled herring and dried or salted cod, and other acidified F1sH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham). 3-501.18 Ready-to-Eat, TimefTemperature Control for Safety Food, Disposition. t (A) A FOOD specified in ¶3-501.17(A) or(B) shall be discarded if it: (1).Exceeds the temperature and time combination specified in ¶3-501.17(A), except time that the product is frozen;P (2) Is in a container or PACKAGE that does not bear a date or day;P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶3-501.17(A).P (B) Refrigerated, READY-TO-EAT,TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared in a FOOD ESTABLISHMENT and dispensed through a VENDING MACHINE with an automatic shutoff control shall be discarded if it exceeds a temperature and time combination as specified in ¶3-501.17(A).P 3-501.19 Time as a Public Health Control. (A) Except as specified under¶(D) of this section, if time without 94 I temperature control is used as the public health control for a working Supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ' before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:Pf (a) Methods of compliance with Subparagraphs (13)(1)-(3) or C)(1)-(5) of this section;Pr and i (b) Methods of compliance with § 3-501.14 for FOOD that is ! prepared, cooked, and refrigerated before time it used as a public health control.Pr Time— (B) If time without temperature control is used as the public health maximum up to 4 control up to a maximum of 4 hours: f hours i (1) The FOOD shall have an initial temperature of 50C (41°F) or less when removed from cold holding temperature control, or t 570C (135°F) or greater when removed from hot holding 1 temperature control;P (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;Pf i (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded,within 4 hours from the point in time when the FOOD is removed from temperature control;P and (4)The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.P Time (C) If time without temperature control is used as the public maximum up to health control up to a maximum of 6 hours: 6 hours (1)The FOOD shall have an initial temperature of 50C (41OF) or less when removed from temperature control and the FOOD temperature may not exceed 210C (700F)within a maximum time period of 6 hours;P 95 i I. (2)The FOOD shall be monitored to ensure the warmest portion of the FOOD does not exceed 21°C (70°F) during the 6-hour period, unless an ambient air temperature is maintained that ensures the FOOD does not exceed 210C (70°F) during the 6-hour holding period;Pf (3) The FOOD shall be marked or otherwise identified to indicate:Pf (a) The time when the FOOD is removed from 5°C (41IF) or less cold holding temperature control,Pf and (b) The time that is 6 hours past the point in time when the Pf FOOD is removed from cold holding temperature control; (4) The FOOD shall be: (a)Discarded if the temperature of the FOOD exceeds.2.1°C (70°F),P or (b)Cooked and served, served at any temperature if READY-TO-EAT, or discarded within a maximum of 6 hours from the point in time when the FOOD is removed from 50C (41°F) or less cold holding temperature control;P and d (5)The FOOD in unmarked containers or PACKAGES, or marked with a time that exceeds the 6-hour limit shall be discarded.P + (D)A FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION may not use time as specified under¶¶(A), (B) or(C) of this section as the public health control for raw EGGS. Specialized 3-502.11 Variance Requirement. Processing Methods A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before:Pf (A) Smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement;Pf (B) Curing FOOD,Pr (C) Using FOOD ADDITIVES or adding components such as 96 I i REPORT i c �rh r :xciopy- tre MICROBIOLOGICAL EXAMINATION OF SLICED PROCESSED CHEESE OVER A 24 HOUR PERIOD MICROBIAL CHALLENGE AND SHELF LIFE STUDY I . C January 16, 2008 Carlos Leon-Velarde, M.Sc. Nathan Larson, B.Sc(Hon.) Joseph Odumeru, PhD. t t Food Microbiology Laboratory Services Division University of Guelph Guelph ON., N11H 8J7 p for G -':`. --. IC -,Gaey��aao3,'[b:�Ao�o�}t.1fiuY. Nm�7-: &LABORATORYSERVICESDIVI,SION-UNITTERS=OFGUELPH ! I I , r i REPORr 1.SUMMARY In this study, sliced processed cheese from each of 5 production facilities was examined. Each facility submitted samples from each of 3 different production lots in its original packaging. From these samples, a shelf life study was conducted over a 5 day period with samples held constant at a temperature of 240C (75.2 °F). Aerobic Colony Counts (ACC) were determined as a measure of bacterial growth at 0, 1, 2, 4, 6, 24, 48, 72, and 96 hours. Analysis'of a total of 90 samples resulted in mean ACC counts that were estimated at 144 cfu/g at the 96 hour endpoint, well within acceptable food safety limits. A second experiment was then performed by challenging selected product lots with Listeria monocytogenes, Fscherrchia coli, Salmonellae, and Staphylococcus aureus over a 24 hour period. Two lots were selected on the basis of pH (selecting those that had a pH closer to neutrality), and high water activity (A,,). Analysis of 64 samples inoculated with the selected microorganisms at a 104 cfulg bacterial load and incubated at a temperature of 240C (75.2 °F) indicated that mean counts for each of the challenge microorganisms remained static during the first 9 9 1 8h, and increasing thereafter by <1 log at the 24 hour endpoint. An increase of less than 1 log is not considered significant. During the experiments, the visual appearance and odour characteristics of the product remained constant during the first 24 hours of incubation. Similar results were obtained using the ComBase Predictor Pathogen Modeling program for the four organisms used in the challenge study. The results of this study showed that sliced processed cheese can be stored at room temperature 240C (75.2 OF) for up 24 hours, with no significant increase in .` bacteria level including pathogens. LABORA TOR Y SER VICES DIVISION- UNIVERSITY OF G UELPH i i i REPORT 2. OBJECTIVE To perform a microbiological examination of the sliced processed cheese product utilized by Burger King. The primary objective was to examine the microbiological safety of the product when held for a minimum of 8h at 24°C t (75.2 OF). To this aim, the study was divided into 2 sections: A.Shelf Life Study: Focusing on bacterial growth over the initial 8 hours of incubation, and continuing over a 96 hour period- B. Microbial Challenge Study: Focusing on growth of selected pathogenic microorganisms over the initial 8 hours of incubation, and continuing over a 24 ' hour period. f i LABORATORYSER VICES DIMION- UNNERSI7YOFGUELPH 2 a i ' I REPORT 3. MATERIALS AND METHODS I I Shelf Life Experiment Samples from 2 production lots from 5 manufacturing facilities were incubated at 240C (75.2 °F) for a period of up to 96 hours and analyzed at time points 0(To), 1 (Ti) , 2 (T2) ,4 (Ta) , 6 (Ts), 8 (T8), 24 (T24), 48 (T4s) , 72 (T72), and 96 (Tss) hours for Aerobic Colony Counts (ACC). At each time point 2 samples were tested from each of the 10 lots as described in the, Determination of the Aerobic Colony Count in Foods, Health Protection Branch (HPB) method MFHPB-18, Compendium of Analytical Methods, Vol. 2, October 2001. 3.2 Microbiological Challenge Experiment A mixture of up to 4 selected strains per challenge microorganism was used to artificially inoculate samples from 2 representative production lots of sliced processed cheese product. Table 1 describes the selected strains for each I of the challenge microorganisms used in the microblal'challenge experiments for. Listeria monocytogenes, Staphylococcus aureus, Salmonella species, and Escherichia coli. LABORATORYSERVICES DIVLSION-UNIVERSITYOF GUELPH 3 REPORT' Table 1: Challenge Microorganisms Listeria monocytogenes ATCC 19115 L10W (isolated from cheese) L10523 (isolated from an outbreak investigation) L10530 (isolated from raw milk) Staphylococcus aureus ATCC 25923 ATCG 27154 ATCC'13565 ATCC 27664 Salmonella S. Typhimurium ATCC 14028 S. Thompson ATCC 8391 S. Enteratidis ATCC 13076 t S. Newport ATCC 6962 Escherichia colt. ATCC 95922 A challenge inoculum for each challenge microorganism was prepared by ` first growing pure cultures of each of the selected strains in Trypticase Soy Broth (TSB) or Brain Heart Infusion Broth (BHI) for 24 t 2 hours at 35 t 2 °C. The cell suspensions from each strain were then mixed to prepare an inoculum which contained- an approximately equal number of cells of each strain (estimated by turbidimetry). The inoculum level was subsequently confirmed by standard plate count methods on TSA at 35 t 2°G. r From 2 representative production lots of sliced processed cheese product, 25 gram samples were subdivided aseptically into 100x15 mm sterile polystyrene 25 mm Petri plates (Fisherbrand). For each challenge microorganism a set of 16 samples were prepared in this manner, 14 of which were artificially inoculated with a level of 104 CFU of the challenge organism per gram of sample, and 2 analyzed concurrently as uninoculated controls to ensure the product was free of the challenge microorganism. The samples were then incubated at 240C (75.2 OF) for a period of 24 hours and analyzed at time points 0 (To), 1 (Ti) , 2 (T2) , 4 LABORA TOR YSER VICES DMSION- UNIURS17Y OF G UELPH 4 . i REPORT (T 4) , 6 (T6), 8 (Ts), and 24 (T24) hours for enumeration were To is'considered 1 hour post-inoculum. At each time point 2 samples were tested by preparing a 1:10 dilution of the sample in 0.1% peptone water, and blending for 2 minutes using a stomacher (Seward). Tenfold dilutions of the homogenate were then prepared in 0.1% peptone water and analyzed as follows: A. Listeria monocytogenes enumeration 0.1 mL from tenfold dilutions of the sample homogenate were spread plated in duplicate onto BBL CHROMagar (BD Diagnostic Systems) and incubated at 35t1 °C for 48 h. Counts were then estimated from blue colonies displaying a distinctive halo due to the cleavage of the substrate i L-a-phosphatidylanositol by the virulence factos phosphatidylinositol- phospholipase C and phosphatidylcholine-phospholipase C produced by It L. monocytogenes. Selected colonies were then selected for confirmation by biochemical and serological means. t S. Staphylococcus aureus enumeration 0.1 mL from tenfold dilutions of the sample homogenate were spread plated in duplicate onto Baird Parker Agar(BP) and incubated 20-24 hours at 35 t 1 °C. Selected colonies were then selected for confirmation by biochemical and serological means. j C. Escherichla coil enumeration 1 mL from tenfold dilutions of the sample homogenate were spread in duplicate onto 3MTm Petriftlm'rm E. coff Count Plates and incubated 2448 hours at 35 t 1 °C as described in, the Enumeration of E.coli and Col'rforms in food products and food ingredients using 3MTM PetrifilmTM E. coti Count Plates, method MFHPB-34, Compendium of Analytical Methods, Vol.2., February 2001. LABONTORYSERVICES DMSION-UNNERS17T OF GUELPH 5 I • I i REPORT D. Salmonella enumeration 0.1 mL from tenfold dilutions of the sample homogenate were spread plated in duplicate onto Salmonella Chromogenic Medium - Mark II (Oxoid) and incubated 24 f 2 hours at 37 *C. Selected purplelmauve colonies were then selected for confirmation by biochemical and serological means. 3.3 Control Samples Two un-inoculated control samples for each challenge experiment were tested concurrently for the presence of L. monocytogenes, E. coli, Salmonella and S. aureus as described in section 3.1 to ensure the test lot was free of the r challenge organisms. ` 3A pH Tests The pH of representative product samples was measured for each lot received from the various facilities in accordance with the methods in .sections 8.6 and 8.7 of the Compendium of Methods for the Microbiological Examination of Foods. 3.5 Water Activity Tests The water activity (Aw) of representative product samples was measured for each lot received from the various facilities in accordance with the methods in sections 8.6 and 8.7 of the Compendium of Methods for the Microbiological Examination of Foods. 3.6 Pathogen Modeling Pathogen modeling was performed for the four pathogens used in the challenge study; L. monocytogenes, E. coli, Salmonella species and S. aureus. LABORATORY SERVICES DIVISION- UNIVERSITY OF GUELPH 6 C REPORT The Combase Predictor program available through the Ministry of Agriculture, Fisheries and Food in the UK,was used in the modeling, using water activity and pH parameters obtained for the cheese slices used for the pathogen challenge study. g i i i L"ORA TOR YSERVICES DMSION- UNIVERSITY OF G UELPH .7 i REPORT 4. iftESULTS 4.1 Shelf Life Study Mean ACC counts of 10 samples performed at each analysis time point remained constant throughout the first 48 hours: To with a mean ACC count of 59 CFU/g to T48 with a mean ACC count of 52 CFU/g with no significant growth observed. At the T96 endpoint with a mean ACC count of 144 CFU/g, an increase of 0.38 log was observed over the starting time point To. An increase of less than 1 log of growth is not considered significant_ Table 1 and Figure 1 describe the mean growth (ACC) over a 96 h test period. Table 1. Microbial Growth in Sliced Processed Cheese Incubated at 240C over a 96 hour period t . .r • (i.pny oun1 . . r ' 0 1.45 j 1 1.51 i 2 1.60 4 1.72 6 1.72 y { 24 1.77 48 1.83. 72 1.84 96 2.15 LABORATORYSERYICES DIVISION- UNIVERSPIYOFGUELPH 8 REPORT Figure 1. Microbial Growth in Sliced Processed Cheese Incubated at 24 °C (75.2°F) for 24 h. 2.6 i 2 a, cur 1. _ _..:.. :.. r:f[ c. n:�•r 5 <'Iii' ' .aC � .i'. .(.•.r::^::.T+,r 'i ci .L.::J,. 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Aerobic Colo 0.6 S e F? 1r. /Nu x 3: i �• AU 'L're rm Y> r*t,.e,._. >'u.P; /� af';� 1$- °°gym ;sk1 .1 � �.. '�, ^Lw, � �:..,Aa„ t+�r'` �✓,B•^�'av/%. ygk{�+ l:'�l�.t �� `" t. '•: rNt Count R;['.C��7`��''r�r`,� " 0 1 2 4 6 24 48 72 96 &LABORATORY SER VICES DIVISION- UNIVERSrrY OF GUELPH 19 REPORT 4.2 pH Analysis of representative product lot samples showed a mean pH of 6.07 with a standard deviation of 0.26. The lowest pH value was 5.75 and the highest 6.44 (Table 2). The results were used to select product lots for the microbial challenge experiments. 4.3 Wafer Activity(A,,,) i i Analysis of representative product lot samples showed a mean A„,- 0.911 with a standard deviation of 0.014. The lowest Aw value was 0.894 and the highest i 0.933 (Table 2). The results were used to select product lots for the microbial challenge experiments. j +I { .Table 2. PH and Water Activity of Sliced Processed Cheese Product PH •• • � i AMPI —23 AUG 07 2AA1 5.75 0.93 AMPI —24 AUG 07 2AE1 5.73 0.926 AMPI—23 AUG 07 2AD1 - - 0 BONGARD—25 SEP 07 B1 BONGARD—26 SEP 07 B1 5.88 0.921 I BONGARD—28 SEP 07 B2 5.83 0.902 SCHREIBER—24 SEP 07 GB 6.20 0.912 !: SCHREIBER—01 OCT 07 GB 6.36 0.894 SCHREIBER—02 OCT 07 LQ 6.11 0.916 SCHREIBER—03 OCT 07 LQ 6.07 0.891 i< SCHREIBER— 15 OCT 07 MO 6.33 0.898 SCHREIBER—29 OCT 07 MO 6.44 0.912 4.4 Microbiological Challenge Two product lots: SCHREIBER —29 OCT 07 MO (pH 6.44, AW 0.912) and SCHREIBER — 15 OCT 07 MO (pH 6.33, Aw 0.898) were selected for the microbiological challenge test as they represent product with a pH closer to 7.0. ',QFT &LABORATORYSER VICES D"10N-UNIVERSITY OFGUELPH .10 I` REPORT I Table 3, summarizes the data obtained after inoculating representative samples . j at a level of 104 CFU of challenge microorganisms per gram of sample and testing over a 24 hour period at 24 °C (75.2 OF). At each time point data is presented as the geometric mean value of 2 samples analyzed for each microorganism. The geometric mean was derived by reducing each value to its logarithm, adding these values and dividing by the number of determinations. Figure 2 shows a graphical representation of the growth of the challenge microorganisms over the test period. From 0 to 8 hours the challenge microorganism growth remains static within the same logarithm. An increase of less than 1 log is subsequently observed after 24 hours.An increase of less than 1 log is not considered significant. :1 i r 1, 't Le4BORATORYSERWCES DIVISION- UNIVERSITY OF GOELPH 11 I I i REPORT Table 3. Mean Count of inoculated Sliced Processed Cheese incubated at 24°C 75.2 OF).for 24 hours E 0 4.26}0.17 4.77±0.09 4.5910.13 4.08±0.05 1 4.39 ±0.55 4.81 0.23 4.70±0.22 4.08±0.00 2 4.4610.64 4.81 ±0.13 4.70±0.01 4.09#0.05 4 4.48*0.56 4.91 ±0.00 4.77±0.03 4.09 ±0.20 t 6 4.69±0.02 4.9810.02 4.82±0.15 4.34±0.06 8 4.75±0.04 5.06±0.00 4.82 10.17 4.38±0.05 24 6.36±0.01 5.12±0.16 4.95±-0.28 5.09±0.55 Uninoculated 0 0 0 0 Control LAB ORATORYSER VICES DIVISION-UNIVERSITY OFGUELRH 12 REPORT Figure 2. Growth of E. coli, Salmonella, L. monocytogenes, and S. aureus in Processed Cheese Incubated at 24 °C (75.2 °F) for 24 h. 6.00 5. 50 0 6.00 ::.:. w . ....::....:..: t r rr;I•w:. :j"` i•t 014.60 :.M f-IUL ;Jriv J. r,.N"y;',a ^t• .L.! s-o aO.::r^'r'�•�o:.,t},. ':Siar v.i:.k°i:::;r.::�..Cbi."' :.t: 'a'•:a:t;i usv, °:i�.,;.',: bp:.•:,• �;:rtn^-�C-.1. 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'aiYa s !o r �4 Y�„ ?v ' SSd ,AZ^ •�' ,{r .P • i," xj.�:'•:4 a •�' Y 4G r ; t.: +'`'�•,^° e..'�_�"., �+r y+ "h'` �,,. Y t 39,�•.s ;MY9.'�'S,.>C�j. s7�S f„+/✓ 9u di{r ��,r-c t7,TI">.:,v'''I^%S`I,• .r. —4—S.aureus •-�;..h'. i�r+y ': �•r •I y�� ' .1{�' �S-",:saatf^;�'�'F!.'.,Ca�' �K�u, ;.t...!x� ,�'t,�r,�,•'S5�';yX ,�,.E'.r'r:,i',,��„"':rS.Vyir� ''+'Y�r ills y r,.> }� y�yyr ,d-. +i':s� .> J' r '•1 f*yyvx� "�„rr 3'. vt'`t`> TL•. a.S„•ih.r ,-•�-;t• �� ,t... }9<� �l� ,,�", df'a,(J .,�., ,'rr.�•r.r�?v^ �p�2 . r•.r 'Salmonella �E•„ys�r`�;'��. —'# i rµ�G3`�' 7,, 7A.• „' "vz-,� rx-,r�•� .�• ,.�` y �'-•�`r' ;yn �•. f^ a„ 2.50 �, � .,. �< r �', : :r: • M --l.manocytogenes ' l r r Y ►E.colf 2.00 •`;� �. F ��, tY "s eta., ,:�m�' _ I o 2 4 s 8 24 Time (h) ]3 LABORATORYSERVI•CErS DIVISION- UNNYERSITY OF GUELPH 1 REPORT 4.5 Visual Appearance and Odour Characteristics The visual appearance and odour characteristics remained constant during the first 24 hour test period in both the shelf life and microbial challenge experiments. 4.6 Pathogen Modeling Pathogen modeling using the pH and Aw parameters of the cheese slices used for the challenge studies was performed for E. coli, Salmonella sp., L. monocyfogenes and S. aureus. Similar growth curves were obtained for the growth models and the results of the pathogen challenge studies (Figures 3-6). Figure 7 shows the growth models for all four pathogens combined. These results validate the challenge studies' data. There was no significant increase in pathogen growth during 24 hours storage of the cheese slices at room temperature 24°C (75.2°C). i &LAB ORA TOR YSER VICES DIVISION- UNNERSITYOFGUELPH .14 ` Sexual Harassment Don't Do It! .t e� .1✓{'J l.�rJ.. � � #�.��' t r'�r j:• ,) r +'1: i >1 t 4"•�)� 3 / ` •�: .` r 1_ I a,�. Ifs, i ' ... ,. r t•�•. t. J4r . , REPORT S. CONCLUSIONS The following criteria were met during the microbiological challenge test: 1. Control samples showed the test samples were free of the challenge organism before artificial inoculation of the samples. 2. The mean Listeria monocytogenes, Staphylococcus aureus, E.coll, or Salmonella count did not'increase more than 1 log between two ' consecutive time points. 3. The mean Listeria monocytogenes, Staphylococcus aureus, Ecoli, or Salmonella count did not increase more than 1 log by the last time point (24 hours) compared to the average count on the 1$t time point(Q hours). 4. In both of the microbial challenge and shelf life study, the visual appearance and odour characteristics remained constant during the 1st 24h of incubation. ` i i 5. Aerobic colony counts remained within acceptable food safety limits. 6. Pathogen modeling growth curves and those obtained in the pathogen challenge studies were similar. 1 In conclusion, the shelf life and microbiological challenge study performed demonstrates that the sliced processed cheese product used by Burger King can be held at a room temperature 240C (75.2 OF) for up 24 hours, with no significant increase in bacteria level including pathogens. LABORATORYSERVICES DIVISION- GNIYERSITYOFGUE.LPH 15 REPORT & REFERENCES I. Determination of the Aerobic Colony Count in Foods, Health Protection Branch (HPB) method MFHPB-18, Compendium of Analytical Methods,Vol.2., October 2001. II_ Enumeration of E.coli and Coliforms in food products and food ingredients using 3MTm PetrifilmTm E. coli Count Plates, method 4MFHPB-34, Compendium .of Analytical Methods, Vol.2., February 2001. III. Enumeration of Staphylococcus aureus in Foods, method MFHPB-21, Compendium of Analytical Methods,Vol.2, September 2005. LABOR,4TORYSERVICES DIVISION-UA17YE.RSITYOF GUELPH 16 290 Journal of Food Protection,Vol.61,No.3,1998,Pages 290-294 Copyright a,Intemational Association of Milk,Food and Environmental Sanitarian Survival of Bacterial Pathogens in Pasteurized Process Cheese Slices Stored at 30°C KATHLEEN A.GLASS,* KRISTINE M. KAUFMAN,AND ERIC A.JOHNSON Food Research Institute,1925 Willow Drive, University of Wsconsin--Madison,Madison,Wisconsin 53706,USA MS 97-172:Received 30 July 1997/Accepted 2 September 1997 ABSTRACT Six lots of commercial pasteurized process cheese slices were evaluated for the ability to support the growth of four foodbome pathogens,Listeria monocytogenes, Staphylococcus aureus, Salmonella serotypes, and Escherichia coli 0157:147, during 4 days of storage at 30°C.Individual cheese slices were inoculated separately with each pathogen to yield Ca.103 CFU/g. Slices were packaged in sterile plastic sample bags and stored at 30°C for up to 96 h.Populations of Salmonella serotypes and Escherichia coli 0157:H7 decreased an average of 1.3 and 2.1 logto CFU/g, respectively, by 36 h and Salmonella serotypes decreased an additional 0.6 logio CFU/g during the remaining 601. Populations of Listeria monocytogenes also decreased, although to a lesser extent,exhibiting approximately a 0.6-loglo CFU/g reduction in 96 h.Staphylococcus aureus levels remained relatively constant during the testing period,and were below levels that support detectable enterotoxin production.The process cheese slices tested allowed survival but did not support rapid growth of S.aureus,whereas populations of L.monocytogenes,E. coli 0157:147,and Salmonella serotypes decreased during the 96-h storage at 30°C. Pasteurized process cheese is a food that complies with MATERIALS AND METHODS a Federal Standard of Identity(21 Code of Federal Regula- tions(CFR)Part 133;30).During manufacture,the product Cheese slices and proximate analyses. Six lots of pasteur- ized process cheese slices produced for commercial We and is heated for >tN s at a temperature >t l50°F, which is packaged in 5-lb loaves were obtained from two manufacturers sufficient to eliminate vegetative organisms but not the (three lots per manufacturer).The cheese slices were stored at 4°C spores of Clostridium botulinum.As a formula safe product until inoculation. with regards to C. botulinum,the combinations of moisture, Formulations of the slices conform to Federal Standard of salt, and pH act as multiple hurdles to inhibit botulinal Identity 21 CFR Part 133.169(30).Ingredients included American growth and toxin production(12,24).However,postprocess- cheese,milkfat,water,citrate-and/or phosphate-based emulsifiers, ing contamination at home or in a food-service environment salt, sorbic acid, color, and lecithin. Other ingredients included by vegetative pathogens must be considered a potential risk enzyme-modified cheese,acetic acid,and phosphoric acid. factor for these products. Proximate analyses including pH,moisture,NaCl,and water The U.S. Food and Drug Administration (FDA) Food activity, were performed for each lot on duplicate uninoculated Code (29) defines a potentially hazardous food as one that slices and on control slices treated with 50 µl of 0.01 M can support the "growth and toxin production of C. botuli- phosphate-buffered saline (PBS), pH 7.2 per slice. The pH was num"or the "rapid and progressive growth of infectious or determined directly with a Corning 340 pH meter(Corning Glass Works,Coming,NY)and an Orion 8104 combination pH electrode toxigenic microorganisms." "Rapid" is measured in hours (Orion Research, Boston, MA); moisture was measured by the rather than in days or weeks (27). This category includes AOAC 926.08 vacuum oven method (5 h, 100°C) (22); salt was foods with pH >4.6 and water activity >0.85.By virtue of analyzed as chloride by an automated silver nitrate titration its pH and water activity, pasteurized process cheese is (Metrohm 682 titrator, Brinkman, Westbury, NY); and water classified as a potentially hazardous food. activity (aw) was determined with a CX-2 water activity meter Pasteurized process cheese and related products have an (Decagon Devices,Pullman,WA). Information regarding emulsi- excellent safety record in the United States(10). During the fier levels was provided by the manufacturers. past 50 years, very few foodborne disease outbreaks have Bacterial strains and media. The survival of four pathogens been attributed to contaminated process cheese products. was evaluated separately in pasteurized process cheese slices Furthermore, no published evidence was found indicating stored at 30°C.Each inoculum contained three strains of a given that process cheese can support rapid growth of pathogens. pathogen.Where possible,acid tolerant strains,outbreak strains,or The objective of this study was to determine the potential for strains used in previous challenge studies were chosen(Table 1). growth of four foodborne bacterial pathogens inoculated on Strains were grown individually in Trypticase soy broth(TSB) pasteurized process cheese slices and stored at 30°C for up (BBL Microbiological Systems,Cockeysville,MD)at 37°C for 18 to 96 h. h(stationary phase)and harvested by centrifugation at 2,500 X g for 20 min and washed with PBS.Three strains of each pathogen were mixed in approximately equal concentrations based on optical •Author for correspondence.Tel: (608)263-6935;Fax: (608)263-1114, densities and inocula levels were diluted in PBS to deliver ca. 103 E-mail:kglass@facstaffwisc.edu CFU/g of cheese. J. Food Prot., Vol. 61, No. 3 SURVIVAL OF PATHOGENS IN PROCESS CHEESE 291 TABLE 1.Bacterial strains used to challenge process cheese slices Aerobic plate counts and mold and yeast counts were deter- Strain designation Source Reference mined for duplicate control samples at each testing interval after culturing samples on plate count agar(PCA)(Difco Laboratories, Escherichia coli 0157:H7 Detroit, MI) at 37°C for 24 to 36 h and on potato dextrose agar C7927 Human isolate; 1991 MA 1, 14, 16 (PDA)(Difco)acidified to pH 3.5 with tartaric acid at 25°C for up apple cider outbreak to 5 days of incubation,respectively. F-90 Sausage isolate; 1994 CA 8 Statistical analysis. Two-way and one-way analyses of vari- dry-cured salami outbreak ance were performed on microbiological data by using the Minitab ATCC 43895 Raw ground beef isolate;MI 5, 16 v.10 statistical software package(Minitab Inc.,State College,PA) outbreak;CDC strain 933 Salmonella to determine significant statistical differences(P<0.05)of mean S.enteritidis E40 Chicken ovary isolate 5, 13 values between the lots and sampling intervals. The analysis S.heidelberg S 13 Human isolate;SHL 39902 5, 13 included duplicate samples for each variable(lot-pathogen combi- S.typhimurium S9 Human isolate;SHL 40467 5 nation)and sampling interval. Staphylococcus aureus FRI 196E Ham isolate;toxin type A,D RESULTS FRI S6 Shrimp isolate;toxin type A,B Proximate analyses of control samples. The cheese FRI 952 Whipped butter isolate;toxin type A slices from both manufacturers had similar formulations Listeria monocytogenes with regard to ingredients, moisture and pH ranges, and Scott A Human isolate 4,5 emulsifier use. Lots obtained from Manufacturer B (MB) LMI01 Hard salami isolate 4,5 were produced in three different plants;lots from Manufac- LM310 Goat cheese isolate associ- turer A(MA)were produced in two plants on different days. ated with Human sponta- Proximate analyses for moisture,pH,salt,and water activity neous abortion are summarized in Table 2.The addition of 50 µl of PBS to control slices did not alter a,,,or moisture values;therefore it was not considered a variable in this study. Populations of each three-strain mixture and of individual strains were verified by plating serial dilutions on Trypticase soy Microbial analyses of control samples. Mold and agar(TSA) and on appropriate selective media. Escherichia coli yeast counts were generally less than detectable limits(<15 0157:H7 was cultured on MacConkey agar with sorbitol(Accume- CFU/g) throughout the 96-h sampling period. Average dia Manufacturers,Inc.,Baltimore,MD),Listeria monocytogenes standard plate counts were similar among the six lots, on modified Oxford agar(Oxoid,Unipath LTD,Ogdensberg,NY), ranging from ca. 2.2 to 2.9 logio CFU/g at 0 time. Plate Staphylococcus aureus on Baird-Parker agar(Accumedia)with egg counts remained constant at ca. 2.5 logio CFU/g through 72 yolk-tellurite enrichment, and Salmonella serotypes on xylose h for all lots tested.At 96 h,bacterial populations increased lysine desoxycholate agar(XLD)(BBL). significantly(P<0.05;>1-logio CFU/g increase)in one of Inoculation method. Slices were equilibrated at room tem- three lots provided by each manufacturer(MA lot 3 and MB perature (21°C) for 30 min before inoculation. Individual slices lot 3),whereas the populations in the other four lots did not were surface-inoculated on one half of the cheese slice with 50 µl of increase.Neither lot that supported growth had a proximate a three-strain mixture for a given genus to yield ca. 103 CFU/g. Control slices for each lot were similarly treated with 50 µl of analysis significantly different from those that did not sterile PBS.Slices were folded so that the inoculated surface was support growth,although the pH of both permissive lots was toward the inside,placed into sterile oxygen-permeable polyethyl- at the upper pH range of 5.8 (Table 2). No obvious trends ene sampling bags(Fisher brand, 18 oz.capacity,Fisher Scientific, were observed relating growth potential to formulation. Pittsburgh,PA)and the bags closed by folding the ends of the bags Microbial analysis of inoculated samples. Survival twice and security tightly with the metal tabs.Cheese was stored at 30°C under aerobic conditions for up to 96 h. of bacterial pathogens on inoculated process cheese slices is summarized in Table 3.No significant difference(P>0.05) Microbial analyses. Samples were assayed at 0, 12,24,36, 48,72,and 96 h storage at 30°C.At each testing interval,2 slices for each variable (lot-pathogen combination) were assayed for TABLE 2.Proximate analysis for pasteurized process cheese slices pathogen populations. Two slices for each PBS-treated control were assayed for standard plate counts and mold and yeast counts Avg.(n=2)values of parameters analyzed° and an additional 2 slices were monitored for pH. For microbial analysis, the entire sample (14-g slice) was Manufacturer �o moisture pH %salt Water activity diluted 1:3(wt/vol)in PBS and thoroughly homogenized for 6 min A Lot 1 39.4 5.66 2.35 0.926 with a Stomacher Model 400(Cooke Laboratory Products,Alexan- 2 39.7 5.84 2.57 0.926 dria,VA).Serial dilutions were made in PBS (1:10 dilutions)and 3 39.1 5.82 2.50 0.929 0.1-ml aliquots were surface-inoculated onto duplicate plates of B Lot 1 39.6 5.61 2.47 0.929 appropriate selective media.Plates were incubated at 370C for 24 2 39.7 5.70 2.45 0.925 to 36 h.When Salmonella spp.populations were low,<10 colonies 3 40.3 5.78 2.62 0,918 per plate by direct plating, the remaining diluted sample was enriched in lactose broth(28)and plated on XLD.The appearance °Emulsifiers were added at a rate of 2.0 to 2.9%citrate and 0 to of typical colonies on selective agar was considered confirmatory. 0.9%phosphate. 292 GLASS ET AL. J.Food Prot.,Vol.61,No.3 TABLE 3. Populations of Listeria monocytogenes, Salmonella DISCUSSION spp.,Staphylococcus aureus,and Escherichia coli 0157.H7 counts on inoculated pasteurized process cheese slices stored at 30°C Our investigation revealed that the pasteurized process for 96 h cheese slices tested allowed survival,but did not support the rapid and progressive growth of the four bacterial pathogens Avg.±SD loglo CFUlg° evaluated. Time L.mono- Salmonella E.colt Product formulation and food-handling practices are Manufacturer cytogenes S.aureus spp. 0157:H7 two factors critical to the safety of pasteurized process cheese products.Most process cheese products produced in 0 time the United States,such as the slices evaluated in this study, B 3.46 A 3. ±0.02 3.11 ±0.10 3.52±0.06 3. ±0. are formulated to inhibit botulinal growth. Toxin formation ±0.06 3.04±0.10 3.58±0.06 3.77 7±0.1111 12h by C. botulinum was not evaluated in this study since A 3.44±0.14 3.14±0.12 2.84±0.17 3.36±0.10 previous work at the Food Research Institute,University of B 3.31 ±0.10 3.15±0.15 3.40±0.38 3.21 ±0.27 Wisconsin-Madison,demonstrated that botulinal toxin was 24 h not produced in similar formulations of process cheese(K. A 3.35±0.04 3.06±0.09 2.52±0.08 3.47±0.12 Glass, unpublished studies). Conversely, nonstandardized B 3.19±0.09 3.01 ±0.04 2.36±0.19 3.20±0.23 products, such as high-moisture cheese sauce, may be 36 h process-safe rather than formulation-safe. Therefore, they A 3.36±0.10 3.19±0.08 2.35 ±0.16 1.79±0.70 are thermally processed to inactivate viable C. botulinum B 3.16±0.11 3.05±0.06 2.21 ±0.22 1.60±0.33 spores. These products must be kept refrigerated after 48 A 3.19 ±0.10 2.98±0.18 2.24±0.23 1.82±0.116 opening to inhibit botulinal toxin production should the B 3.05±0.05 2.82±0.11 1.98±0.20 1.41 ±0.27 Product become contaminated with C. botulinum spores 72 h after processing(26). A 3.08 ±0.17 3.07 ±0.11 2.10±0.17 1.74±0.29 The combined effect of pH, moisture, and salt in B 2.79±0.23 2.82±0.13 1.79±0.27 1.35±0.34� standardized pasteurized process cheese may inhibit vegeta- 96 h tive pathogen growth in a way similar to the mechanism of A 2.95 ±0.16 2.82±0.16 1.79±0.17d 1.61 ±0.42° inhibition for C.botulinum(24,25).Although water activity B 2.88±0.10 2.84±0.68 1.64±0.29 1.59±0.41 is not a recommended safety-control parameter in the Average -± standard deviation for three lots from each manufac- manufacture of pasteurized process cheese products(24), it turer.Duplicate samples were assayed for each lot. appears to contribute significantly to the inhibition of n Average±standard deviation for 4 of 6 samples with populations pathogen growth in these cheese slices.The a,,(0.92 to 0.93) detectable by direct plate count; 2 of 6 samples <1.18 loglo of these formulations was at or below the minimum required CFU/g,enrichments not performed on samples. for growth of most foodborne pathogens(9).Populations of `Average±standard deviation for 5 of 6 samples with populations E. coli 0157:H7, Salmonella serotypes, and L. monocyto- detectable by direct plate count; 1 of 6 samples <1.18 loglo genes decreased during the 4-day trial.Conversely,popula- d CFU/g,enrichment not performed on sample. tions of S. aureus, which are capable of growth at aW as low Average±standard deviation for 5 of 6 samples with populations as 0.86 (9, 23), remained generally stable throughout the detectable by direct plate count; 1 of 6 Salmonella spp. by 96-h testing period. enrichment(�t 1 in 10 g)but not detectable by direct plate count. The minimum water activities for growth of Salmonella serotypes and E. coli 0157:H7 are reported to be 0.94 and in pathogen survival was observed among the six lots of 0.95,respectively, but both pathogens are generally able to cheese; therefore, averages with standard deviations are survive at much lower water activity values (3, 9). E. coli reported for each manufacturer. 0157:H7 is considered more tolerant to sodium chloride Salmonella spp. and E. coli 0157:117 populations than typical Salmonella serotypes(9).However,in this study decreased significantly(P<0.05)during the 96-h storage at populations of both pathogens had declined to the same 30°C. Populations decreased by an average of 1.3 and 2.1 extent by 96 h. Populations of Salmonella serotypes de- loglo CFU/g for Salmonella serotypes and E. coli 0157:H7, creased 1.9 loglo CFU/g during the 96-h testing period, respectively,by 36 h.Salmonella serotypes counts declined whereas E.coli 0157:H7 decreased rapidly(2.1-logto CFU/g by an additional 0.61og,o CFU/g during the remaining 60 h, decline)within 36 h, then remained constant through 96 h. but were detected by enrichment in all samples. This suggests that while a portion of the E. coli 0157:H7 Populations of L. monocytogenes exhibited a small but population may be sensitive to the environment provided by consistent decrease of 0.6 logto CFU/g during the 96-h the process cheese formulation,certain tolerant cells may be testing period. S. aureus levels remained constant with one able to survive. exception. A single slice from one lot exhibited a 1-loglo In a previous study, E. coli 0157:H7 grew slowly at CFU/g increase in staphylococcal populations above the 37°C in TSB supplemented with 6.5%NaCl,but declined by average of ca.2.8 loglo CFU/g at 96 h.Testing of additional 3 loglo CFU/g after 96 h in the presence of 8.5% NaCl(6). inoculated slices verified that this formulation could support The corresponding water activities for 6.5 and 8.5%NaCl in sporadic growth(one in three samples supported growth)at TSB are 0.96 and 0.94,respectively(K.Glass,unpublished 96 h,but not at 72 h. data).The a,,of 0.92 in the cheese slices tested in this study J. Food Prot., Vol. 61, No. 3 SURVIVAL OF PATHOGENS IN PROCESS CHEESE 293 ' may be sufficiently low to inactivate E. coli 0157:H7 at moisture for the process cheese slices.The differences in the 30°C. lag phase of S. aureus on the cheese slices may be partially Inactivation of E. coli 0157:H7 in Cheddar cheese was attributed to incubation temperature(27°C versus 30°C)or also reported by Reitsma and Henning(21). Populations of to another unidentified factor.Although the time to growth E.coli 0157:H7 decreased 1 logta CFU/g during the first 14 varied between the two studies, the results confirm that S. days of Cheddar cheese curing at 6 to 7°C and decreased an aureus may grow slowly on process cheese slices if contami- additional 1 logto CFU/g during the next 14 days.The rapid nated and held at abuse temperatures for >_4 days. Even inactivation of E. coli 0157:H7 observed in our study may though sporadic growth of S. aureus was detected in the be partially explained by differences in water activity (4 cheese slices, the populations of S. aureus remained well 0.92 for cheese slices versus 0.95 for Cheddar cheese) or below the minimum 106 to 107 CFU/g reported to support storage temperatures(30°C for cheese slices versus 6 to 7°C detectable enterotoxin production(18, 19)during the 4-day for Cheddar cheese).Reducing storage temperature has been test period. Therefore,S. aureus is not considered a public reported to enhance survival of E. coli 0157:H7 in acidified health risk in the process cheese slices tested in this study. media,apple cider,and mayonnaise(7,16,31). All six lots of process cheese slices were microbiologi- The water activity of the cheese slices tested also limits cally stable under the conditions of extended temperature the growth of Salmonella serotypes.Early work by Christian abuse represented in this study.The products tested demon- and Scott(3)investigated water requirements for Salmonella strated the ability to inhibit significant staphylococcal growth oranienberg in dried meat, dried milk, and dried soup (P<0.05) and to inactivate L monocytogenes, E. coli adjusted to various water activity levels by adding different 0157:H7, and Salmonella serotypes during 96 h storage at amounts of water.Data revealed that S.oranienberg grew in 300C.While water activity may inhibit pathogen growth in meat and soup adjusted to 4 0.93,but decreased at aw,0.92. these formulations,the synergistic effect of moisture, salts, Populations of S. oranienberg decreased in milk adjusted to and pH, or another factor such as sorbate, may also 4 0.93.While the minimum water activities for survival and contribute to the safety of these products. growth in these foods are lower than those reported in These results suggest that properly formulated pasteur- media,they agree with the results of our study demonstrat- lzed process cheese products could be exempt from the ing inactivation of Salmonella serotypes at 4 0.92. potentially hazardous food category because they do not L monocytogenes is considered a relatively salt-tolerant support the rapid and progressive growth of the pathogens foodborne pathogen.For example,L monocytogenes Scott tested. Our study also supports the position that unopened A survived in 12% salted whey and skim milk(pH 5.5 and packages of properly formulated pasteurized process cheese 6.0,respectively),exhibiting a<1.3-logto CFU/g reduction can be safely stored unrefiigerated for limited times (17). after 130 days storage at 22°C(20).Miller(15)reported that Because safety may be formula-specific, further challenge L. monocytogenes grows slowly in BHI adjusted to 4 0.92 studies should be conducted to verify the stability of other with NaCl (generation time 6.4 h, lag time 68.4 h), but is formulations in the category of pasteurized process cheese inactivated at a,, 0.91 (D value, 1599 h). The small, but and cheese food. consistent,population decline in our study suggests that the The cheese slices tested in this study did not support minimum water activity for listerial growth may be lower in rapid growth by vegetative bacterial pathogens. However, media than in process cheese products or that an additional the pathogens survived 96 h at 30 C.Regardless of whether inhibitory factor is present in the cheese slices. these process cheese slices were exempt from the potentially Staphylococcus aureus is able to grow at significantly hazardous food category,it is imperative that food handlers prevent postprocessing contamination to reduce risk to the lower water activity levels than E.coli 0157:H7,Salmonella consumer. serotypes,or L monocytogenes(4 0.86 for S.aureus versus >_0.92 for the other pathogens).However,other factors may ACKNOWLEDGMENTS affect the minimum 4 growth values of S.aureus.Kreisman We thank Ann Larson, Fatima Crumble,Angelique Duerr,Amelia and Labuza (11) evaluated the survival Of S. aureus in i[mwan Rosa Carrera Rodriguez,Michelle Ceizyk,and Jeffery Diercks for process cheese food products formulated with water activi- their valuable technical assistance with the experiments and Draft Foods ties ranging from 0.81 to 0.94 and supplemented with 0.08 to and Schreiber Foods,Inc.for generously donating the cheese slices used for 0.1% sorbate. S aureus grew in products with aq, 0.94 but this study.We gratefully acknowledge Dr.John Nelson for critical review of this manuscript.This research was supported by Kraft Foods and Schreiber not at 0.91 when stored at room temperature for 5 weeks. Foods,Inc.,and by the College of Agriculture and Life Sciences,University The authors suggested that the inhibition at a,,0.91 may be of Wisconsin-Madison. partially due to sorbate, which has been reported to delay REFERENCES staphylococcal growth(2,11). Previous work at the Food Research Institute(K.Glass, 1. Be Wells, n E.,S.Griffin. Lea,J.T.weber,M.re P.Doyle,T.J.Barren,J.G. J. McDermott, and J. Nelson, unpublished results) demon- Wells,and d o Griffin 1993.An outbreak 1 diarrhea and hemolytic uremic syndrome from Escherichia toll 0157:H7 in fresh-pressed strated a 1-logto CFU/g increase in S. aureus levels on retail apple cider.JAMA 269:2217-2220. cheese food slices stored 7 days at 27°C,but not at 4 days as 2. Boylan,S.L.,K.K Aceti,and T.P.Labuza. 1976.Staphylococcus observed in our current study.The ingredient statement,salt, aureus challenge study in an intermediate moisture food J.Food Sci. 41:918-921. and pH values of all cheese slices were similar,whereas the 3, Christian, J. H. B., and W. J. Scott. 1953. Water relations of moisture varied from 44%for the cheese food slices to 40% salmonellae at 30°C.Aust.J.Biol.Sci.6:564-573. 294 GLASS ET AL. J.Food Prot,Vol.61,No. 3 4. Glass,K.A.,and M.P.Doyle.1989.Fate and thermal inactivation of production in the presence of non-enterotoxigenic staphylococci. Listeria monocytogenes in beaker sausage and pepperoni. J. Food Appl.Environ.Microbiol.39:1167-1171. Prot 52:226-231. 19. Noleto,A.L.,and M.S.Bergdoll.1982.Production of enterotoxin by 5. Glass,K.A.,and M.R Doyle. 1991.Fate of Salmonella and Listeria a Staphylococcus aureus strain that produces three identifiable monocytogenes in commercial,reduced-calorie mayonnaise.J.Food enterotoxins.J.Food Prot.45:1096-1097. Prot.54:691-695. -20. Papageorgiou,D.K.,and E.H.Marth. 1989.Behaviour of Listeria 6. Glass,K.A.,J.M.Loeffelholz,J.P.Ford,and M.P.Doyle.1992.Fate monocytogenes at 4 and 22°C in whey and skim milk containing 6 or of Escherichia coli O 157:117 as affected by pH or sodium chloride and 12%sodium chloride.J.Food Prot.52:625-630. in fermented,dry sausage.Appl.Environ.Microbiol.58:2513-2516. 21. Reitsma,C.J.,and D.R.Henning. 1996.Survival of enterohemor- 7. Hathcox,A. K., L. R. Beuchat, and M. P. Doyle. 1995. Death of rhagic Escherichia coli O157:H7 during the manufacture and curing enterohemoffhagic Escherichia coii O157:H7 in real mayonnaise and of Cheddar cheese.J.Food Prot 59:460-464. reduced-calorie mayonnaise dressing as influenced by initial popula- 22. Richardson,G.H. 1990.Dairy products,p.802r-852.In K.Herlich tion and storage temperature. Appl. Environ. Microbiol. 61:4172- (ed.) Official methods of analysis, 15th ed.Association of Official 4177. A. 8. Hinkens,J.C.,N.G.Faith,T.D.Lorang,P.Bailey,D.Buege,C.W. Analytical Chemists,Arlington, o Kaspar,and J.B.Luchansky.1996.Validation of pepperoni processes ' Scott,W. Water relations of Staphylococcus aureus at 30°C. Aust J.Biol..6:5:549-564. for control of Escherichia coli 0157:H7.J.Food Prot.59:1260-1266. 24. Tanaka,N.,E.Traisman,P.Plantinga,L.Finn,W.Flom,L.Meske, 9. International Commission on Micrcbiological Specifications for Foods. and J.Gu rsbe 1986.Evaluation of factors involved in antibotuli- 1996.In T.A.Roberts,A.C.Baird-Parker,and R.B.Tompkin(ed.), 8ti nal properties of pasteurized process cheese spreads. J. Food Prot. Microorganisms in foods 5: microbiological specifications of food pathogens, p. 126-140, 141-182,.217-264. Blackie Academic and ter Ste-531. Professional,London. 25. ter Steeg>P.F.,and H.G.A.M.Coppers.1995.Growth of proteolytic 10. Johnson,PE.rofessional, ,L J.H.Nelson,and M.Johnson. 1990.Microbiological Clostridium botulinum in process cheese products: 11. Predictive safety of cheese made from heat-treated milk,part H.Microbiology.J. Tmodeling.neJ J.Food Prot eslak,C. L.,H. Food Prot 53:519-540. 26. Townes,J.M.,P.R.Cieslak,C.L.•Hatheway,H.M.Solomon,J.T. 11. Food 3 N., and T. P. Lab 1978. Storage stability of Holloway,M.E Baker,C.R Keller,L.M.McCroskey, and P.M. intermediate moisture food process cheese food products.J.Food Sci. Griffin. 1996. Outbreak of type A botulism associated with a 43:341-344. commercial cheese sauce.Ann.Inter.Med.125:558-563. 12. Kosikowski,F.V.,and V.V.Mistry.1997.Cheese and fermented milk 27• U. S.Food and Drug Administration. 1986.Retail food protection products,3rd ed.,vol.1,p.328-352.F.V.Kosikowski,Westport,CN. program.information manual.Part 6,Inspection,ch.01-Code interpre- 13. Leyer, G. J., and E. A. Johnson. 1992. Acid adaptation promotes tations,#1-102.Definitions-potentially hazardous food.Center for survival of Salmonella spp. in cheese. Appl. Environ. Microbiol. Food Safety and Applied Nutrition,Retail Food Protection Branch, 58:2075-2080. Washington,D.C. 14. Leyer,G.J.,L.L.Wang,and E.A.Johnson.1995.Acid adaptation of 28. U.S.Food and Drug Administration.1995.Bacteriological analytical Escherichia coli O157:H7 increases survival in acidic foods.Appl. manual,8th ed.Association of Official Analytical Chemists,Arling- Environ.Microbiol.61:3752-3155. ton,VA. 15. Miller,A. J. 1992. Combined water activity and solute effects on 29• U.S. Food and Drug Administration. 1997. Food code, National growth and survival of Listeria monocytogenes Scott A.J.Food Prot Technical Information Service,Springfield,VA. 55:414-418. 30. U.S.Food and Drug Administration.1996.Cheese and related cheese 16. Miller,L.G.,and C.W.Kaspar.1994.Escherichia coli O157:H7 acid products.Code of Federal Regulations,Title 21,Part 133.Office of tolerance and survival in apple cider. J. Food Prot. 57:460-464; the Federal Register,U.S.Government Printing Office,Washington, erratum 57:645. D.C. 17. Nelson, J. H. 1984. Some regulatory compliance concerns of the 31. 2hao,T.,M.R Doyle,and R.E.Besser. 1993.Fate of enterohemor- cheese industry.J.Dairy Sci.67:208-2119. rhagic Escherichia coli O157:117 in apple cider with and without 18. Noleto,A.L.,and M.S.Bergdoll.1980.Staphylococcal enterotoxin preservatives.Appl.Environ.Microbiol.59:2526-2530. BAR G IN t : � s Date Name Address ` City, State Zip Code Email RE: Sliced.Tomatoes Dear Ms/r: From time to time,we receive inquiries about the propriety of handling of BURGER KING® sliced tomatoes on the sandwich prep boards at room temperature. I have attached some reference material for your information and further distribution as appropriate: 1. A copy of Burger King's Standard Operating Procedure for preparation and handling of sliced tomatoes.Note that this procedure calls for a maximum holding period of 4 hours for sliced tomatoes at room temperature 2. A study published in the International Journal of Food Microbiology demonstrated there is no significant growth of Salmonella in diced tomatoes over 6 hours at room temperature. 3. Excerpts from the FDA's 2013 Model Food Code state that it is acceptable to hold ready-to- eat time/temperature control for safety food above 40°F as long as adequate controls exist over holding time. Burger King® Standard Operating Procedure provides this control. Sliced tomatoes are not held for longer than four hours prior to discard. 4. The FDA guidance document on `Time as a Public Health Control for Cut Tomatoes' stated that the tomato temperature at the time of cutting did not significantly affect the growth of representative bacteria and there should be limited concern about pathogen growth during a 4 hour period at room temperature immediately after slicing. In summary, it is a well understood principle of food microbiology that time as well as temperature can be used to control the growth of harmful microorganisms. If you have any additional questions,please contact Audrey Kreske, Global Food Safety Manager, at(305) 378- 7432 or via email akreske@whopper.com. Sincerely, BURGER KING CORPORATION Audrey C. Kreske,PhD BURGER KING CORPORATION 5505 Blue Lagoon Drive•Miami,Florida 33126 9 Phone(305)378-7432•Fax(305)378-7367 i Tomatoes_ - Ir +Q' Required Only BURGER KING®private label tomatoes delivered by approved distributors may be used. For Sandwiches Key Standards Whole Tomatoes Sliced Tomatoes Product Storage Product Holding Room temperature 1 Room temperature 55 to 85 or 5S to SS (1 8-C to 29°C) (18°C to 29°C =to =u (1°C to 4°C) n nn.nn _ . uL uu.uu i Quality Steps 1. Follow Fresh&Ready Product Holding System time frames and flow 2. Clean and sanitize designated sink and tomato slicer Minimum Maximum Whole tomatoes must be Color Level 5 Color Level 5 removed from walk-in cooler the night before intended use to ensure ample time to reach room temperature. 4. Rinse tomatoes — Place tomatoes in clean,sanitized sink and use sprayer,or — Place tomatoes in colander and use faucet 5. Completely remove core i 6. Slice tomatoes a. Place cut-resistant gloves on hands This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:0112 Ingredient Preparation/Condiments Tomatoes 1 b. Clamp clean,sanitized slicer to table r-rsr:r.::.:arvawnr:nn.+�m cr.�nc c. Hold slicer handle d. Carefully place each tomato against blade,core Jj side down e. Place hand on top of slicer f. Push slicer handle forward and slice 1/4-in.(.6-cm.)-thick slices g. Remove tomato i. Place tomatoes upright in a clean ready pan , with grate for drainages 7. Transfer and hold a. Mark Board Prep discard label with discard time and apply to pan u�:uu:uu b. Fill condiment well with amount needed c. Place lid on remaining pans and store at room temperature until needed 8. Clean and sanitize slicer and blades d I a. Using cut-resistant gloves,wash,rinse and sanitize slicer and blades b. Allow to air dry Focus Point Release Date:0112 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. 2 Tomatoes Ingredient Preparation/Condiments i International Journal of Food Mierobiology,13(1991)177-182 177 0 M Elsevier Science Publishers B.V.0168-1605/91/303.50 JFM00404 Short communication The growth of salmonellae in tomatoes Kristiina Asplund and Esko Nurmi NatimW Yeterinmy Institute,Helsinki,Finland (Received 27 September 1990;accepted 17 January 1991) The growth of Salmonella enteritidL%S.infanus and S typhunun an in tomatoes was studied at 7.22 and 30"C.The pH values of tomatoes varied from 3.99 to 4.37 before incubation and from 3.90 to 4.36 after incubation at different temperatures.No growth was observed at 7'C. S enteriridis,S. infantis and S. typhfmuriwn grew from cell densities of 12 x 161,0.7 x 1W and 0.5 x 101 per g to 2.0 x 106,2.3 x 106 and 7.1 x 106 per g, respectively, at 220 C in 24 h. At 30°C, the number of bacteria was about one logarithmic unit higher than at 220C after the same incubation time. The results of this study demonstrated a possible risk of tomatoes as vehicles of Salmonella spp. Key words: Sabnonella;Tomato;Temperature;Tune Introduction Salmonellosis is the major foodborne disease in many countries (Bryan, 1981; Todd, 1983; P&= et al., 1996; PBhn and Grossman, 1986). The vehicles usually involved are meat, pork, poultry, eggs and milk (Bryan, 1981; Communicable Disease Surveillance Centre 1984, 1986; Todd, 1983; P6= et al., 1986; Hire and Aho, 1986, 1989; Phhn and Grossman, 1986). In spite of some reports about vegetables being contaminated with Salmonella spp. (Bryan, 1977; Bryan, 1981; Roberts et al., 1982) vegetables are not frequently reported to be vehicles of Salmonella spp. in foodborne outbreaks although vegetables are often handled in the same premises and with the same utensils as raw meat and poultry and the risk of contamination of fruits and vegetables with Salmonella spp, always exists if food and equipment are improperly handled. The purpose of the present investigation was to test the ability of three important Salmonella serotypes to grow in tomatoes with a low initial contamination level and with combinations of time and temperature normally encountered in warm seasons in Finland. Correspondence address: K. Asplund, National Veterinary Institute, P.O. Box 368, 00101 Helsinki, Finland. 178 Materials and Methods Salmonella infantis NVI 110 and S. typhimurium NVI 199 used in this study were isolated form broiler chickens and S. enteritidis NVI 153 from a cow at the National Veterinary Institute, Helsinki, Finland. Tomatoes were obtained from markets. They were cut into small pieces with sterile knives. Salmonella strains were incubated in BHI broth (Difco) at 37 o C for 24 h. The suspensions of Salmonella enteritidis, S. infantis and S. typhimurium were diluted with sterile saline and 0.1 ml of a suitable dilution was added to 20 g of tomatoes cut into small pieces so that the initial concentrations per 20 g were in the order of 102 determined by direct plating as described below. Duplicate samples were prepared for pH measurements. Tomatoes with added Salmonella were incubated in sealed polyethylene plastic bags at 22°C and 30°C for 6, 24, 48 h and at 7°C for 48 h. After incubation, 180 ml of saline was poured into plastic bags and mixed for 30 s with Stomacher Lab-Blender 400(Seward Medical, London, U.K.). The sample was then diluted 10-fold in saline and colony counts were carried out by surface plating on Bromthymol Blue Lactose Cystine Agar (Merck) incubated at 37°C for 22 h. Duplicate determinations were made of each combination of bacteria and temperature. Suspected colonies were confirmed biochemically using triple sugar iron agar (Oxoid CM 277) and urea agar (BBL 11795) and then identified serologically by slide agglutination using Salmonella Typing Sera(Behring). The pH values of tomatoes cut into small pieces were measured before inoculat- ing the bacterial culture and after incubation using a Philips DW 9410 digital pH meter. Results and Discussion No growth of Salmonella enteritidis, S. infantis, S. typhimurium was observed at 7'C during the incubation period of 48 It(Tables I—III). Only S. infantis was found to grow at 22°C during 6-h incubation period(Table II). S. enteritidis was observed TABLE I The growth of Salmonella enteritidis in tomatoes.Direct plating on bromthymol blue lactose cystine agar Time(h) Temperature(`Q S.enteritidis pH, ' pH (cfu/g) 6 22 1.0 x 102 4.33 4.23 30 2.1 x 102 4.33 4.35 24 22 2.0 x 106 4.37 4.36 30 2.4 x 108 - ` - 48 7 2.8 x 10' 4.34 4.12 22 8.0 x 108 4.25 4.23 30 6.0 x 10' 4.27 - ' pH value of tomatoes before incubation with Salmonella enteritidis. pH value of tomatoes after incubation with Salmonella enteritidis. ` pH value not measured. 179 TABLE II The growth of Salmonella mfanns m tomatoes.Direct plating on bromthymol blue lactose cysune agar Time(h) Temperature(°C) S.injantis pH,° pH 2 (du/8) 6 22 4.0 X 102 4.11 4.22 30 3.6 X 10' 4.15 4.03 24 22 2.3 X 106 3.99 3.97 30 5.9 x 107 4.18 3.90 48 7 10X102 -` - 22 2.4 X 108 4.23 4.17 30 4.5 X 107 4.14 4.07 ` pH value measured before inoculation with Salmonella injantis. ° pH value measured after incubation with Salmonella infantis. ` pH value not measured to grow at 22'C in 24 h to cell densities of 2.0 x 106 (Table I), S. infands to 2.3 X 106 (Table II), S. typhimudwn to 7.1 x 106. Slight increase in number of all three strains was observed at 30°C in 6 It. At 30°C the number of bacteria was found to be about one logarithmic unit higher than at 220 C after 24 h but not after a further incubation of 24 h. A slight increase in number between 24 and 48 It was observed at 22°C but not at 30°C. The pH values of tomatoes before inoculation of Salmonella spp. varied from 3.99 to 4.37 and after incubation from 3.90 to 4.36 (Tables I-III). Fruits including jicama, papaya and watermelon have been found to support the growth of salmonellae (F,scartm et al., 1989), which may be explained by the relatively high pH values of these fruits. The low pH values of 3.99-4.37 in tomatoes can be considered to play an important role as a growth limiting factor. However, as the acidulants in tomatoes comprise as much as 80% citric acid and TABLE III The growth of Salmonella typhimwium in tomatoes. Direct plating on bromtthymol blue lactose cystine agar Time(h) Temperature(°C) S typhimwium pH,' pH2 (du/g) 6 22 2.0X102 4.21 4.12 30 1.0X10, 4.16 4.07 24 22 7.1 x 106 4.14 4.08 30 1.5 X 107 -` - 48 7 1.0xloll 4.32 4.18 22 1.1 X lOs 4.30 4.20 30 5.0 X 107 4.11 4.02 ' pH value measured before inoculation with Salmonella typhimwium. pH value measured after incubation with Salmonella typhimwiumo. ° pH value not measured.