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EUROPEAN CAKERY, THE - FOOD
F European Cakery, The 1624 Flint Street ,Marstons Mills, MA 02648 dEWE'ac- Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTABLE, F.P.(Thomas)Lee,. $ a 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1133 Issue Date: 01/01/2022 DBA: EUROPEAN CAKERY, THE OWNER: MIRENA FIELD Location of Establishment: 624 FLINT STREET MARSTONS MILLS, MA 02648 Type of Business Permit: COTTAGE FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: $75.00 Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: Gr?� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: For Off Initials: "'E � Town of Barnstable Date Paid I Amt pd $27 Inspectional Services ``� Public Health Division Check# DMA'ta Thomas McKean,Director 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE.A/FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL Y NAME OF FOOD ESTABLISHMENT: /yt-fL G 'LCI�DI�P �Z (.�J"jL'QjZZ� ADDRESS OF FOOD ESTABLISHMENT: v2 Z/� (s4 m MAILING ADDRESS(IF DIFFERENT FROM ABOVE): • , E-MAIL ADDRESS: �i'GL�ZCl2D 2 .n r TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (ge)3GC- TOTAL NUMBER OF BATHROOMS: 3 WELL WATER: YYES NO i/ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: Il SEASONAL: DATES OF OPERATION: ILI)A40 NUMBER OF SEATS: INSIDE: &A- OUTSIDE: TOTAL: / SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REOUHtEMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? /t / r4` TYPE OF E STABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST V'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 FonnsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANTLi� G�- SOLE OWNER: YE /NO�j OWNER PHONE# � � .///d'7 ADDRESS_ f22?# CORPORATE OWNER: N/A— 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 1. MkWh— Rdd r 2. .14Lav-6 a SIGN TURE 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 httn://www.townofbarnstable.us/heafhdivision/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 1 st to Dec. 31't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. :\A lication FormsTOODAPP REV3-2019.doc Q PP I 1= Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. WNSTABLE. Paul J.Canniff,D.M.D. 4AS& F.P. Thomas Lee Alternate °4, .��4• ,� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.towndbarnstablems 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: 1133 Issue Date: 01/01/2021 DBA: EUROPEAN CAKERY, THE OWNER: MIRENA FIELD Location of Establishment: 624 FLINT STREET MARSTONS MILLS MA 02648 Type of Business Permit: COTTAGE FOOD SERVICE Annual: YES Seasonal: orSeatin : 0 Total Seating:IndoorSeating: 0 Outdo : 0 g g FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: $75.00 Permit Expires: 12/31/2021 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE- FOOD: MOBILE- ICE CREAM: an FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: !--�, a (� - �� on rvua� Town of Barnstable For Office U,, • Initials: Date Paid'A J A��$� . ,�„�.Ae,E, : Inspectional Services i6 `� ' 9 ``� Public Health Division Check# �' �J✓ a -fl ($ 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 I'' V( DATE l NEW OWNERSHIP V RENEWAL NAME OF FOOD ESTABLISHMENT: e E O� a w C Q� Y ADDRESS OF FOOD ESTABLISHMENT: �e7� FL�Iv ' RL, Mf+IS� i MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 54.T0, E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: cf0g)AC- J// e 7 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: N OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. p IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICTE 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 Q1Application FormsTOODAPP 2020.doc L _ F o ' OWNER INFORMATION: ^ ` FULL NAME OF APPLICANT— SOLE OWNER:: ES NO OWNER PHONE �6�����/ ADDRESS �v` -(~�✓ S` A� �� .•� CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: W eWA-- 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 F(",dd ( i16l 1. 2. � ,�' 56)1 ram- ____. ` �i)�, v r SIGNATF RE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openinc!! 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 httv://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 I st to Dec.3 0 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. QAApplication FormsTOODAPP REV3-2019.doc o��HE To� Town ®f Barnstable Massachusetts i BARNSTABLE, MASS. 90 1639. oATE0 MA1 Business Certificate l Permit# BS-20-279 Permit Issued 11/18/2020 Permit Expires 11/18/2024 In conformity with the provisions of Chapter One Hundred and Ten(110),Section Five(5)of the General Laws,as amended,the undersigned hereby declare(s) that a business is conducted under the title below,located as shown,by the following named person,persons or corporation: Please Note:A Business Certificate indicates that the named person(s)is(are)doing business under a name different than his/her personal name(s). It does not imply that the applicant(s)has(have)met all license,permit and other permissions required by the Town of Barnstable Building,Health,and Licensing Departments for the legal operation of this Business at the stated location. Granted To: THE EUROPEAN CAKERY 624 FLINT ST, MARSTONS MILLS, MA-02648 DBA: THE EUROPEAN CAKERY Owner: MIRENA FIELD 624 FLINT ST, MARSTONS MILLS, MA-02648 Notes: Restrictions: APPROVED PER SPECIAL PERMIT# 2020-014 In accordance with the provisions of Chapter 337 of the Acts of 1985 and Chapter 110,Section 5 of the Mass General Laws,Business Certificates shall be in effect for four years from the date of issue and shall be renewed each four years thereafter. A statement under oath must be filed with the city clerk upon discontinuing, retiring or withdrawing from such business or partnership. Copies of such certificates shall be available at the address at which such business is conducted and shall be furnished on request during regular business hours to any person who has purchased goods or services from such business. Violations are subject to a fine of not more than three hundred dollars($300)for each month during which such violation continues. J of�rq� Town of Barnstable For Office Use Only* Initials: Date Paid Amt Pd$ • ennNsrneu:, 2 Inspectional Services MAS& �Ft63;9. � Public Health Division Check# Cash 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 i'X V � NEW OWNERSHIP V RENEWAL NAME OF FOOD ESTABLISHMENT: Me E O ve_cw C. ADDRESS OF FOOD ESTABLISHMENT: GZ� FL- N I MAILING ADDRESS(IMF JDIFFERENT FROM ABOVE):E-MAIL ADDRESS: �� .n � coyy� ' � I TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (�1 O9)S(,,6- J/14 7 TOTAL NUMBER OF BATHROOMS:7� WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: rf .� OUTSIDE: �J�TOTAL: /�'" SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N 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 r eWq- f 44 JVMA- FttV SOLE OWNER: llftSk NO OWNER PHONE # `j 66`—)/ /cf/ ADDRESS �r }�V(` Sty A S 'L QV3 ' (S Wt. �..C? CORPORATE OWNER: CORPORATE ADDRESS: �� �✓r PERSON IN CHARGE OF DAILY OPERATIONS: ��}`" List(2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. R 1, lad ll 11, A " i 6 �c5 �i��N' � � D( l T IA-= 2. _- .. IS 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 littp://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 I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application Forms\FOODAPP REV3-2019.1oc The Commonwealth of Massachusetts i MARYLOU SUDDERS w Secretary RN Executive Office of Health and Human Services MONICA BHAREL,MD,MPi Department of Public Health - Bureau of Environmental Health Commissioner M �•` Food Protection Program 9 Tel:617.624-6000 305 South Street, Jamaica Plain, MA 02130 Phone: 617-983-6712 Fax: 617-524-8062 www.mass.gov/dph CHARLES D.BAKER Governor KARYN E.POLITO Lieutenant Governor Retail Food Code Standards for Permitted Residential Kitchens Updated April, 2019 The following information is provided to assist municipalities, food establishments and other interested parties in interpretation of the Retail Food Code. Additional information is available on our website at mass.gov/lists/retail-food or by contacting the Food Protection Program at (617) 983-6712 or fpp.dph cr.state.ma.us. Under 105 CMR 590 (the Retail Food Code), Cottage Food and non-exempted Bed and Breakfast Operations (Permitted Retail Residential Kitchens) must comply with all applicable municipal laws and zoning ordinances and sections of the Retail Food Code for conducting a business from one's home residence. The following minimum provisions for Residential Kitchens apply to both Cottage Food Operations and Bed and Breakfast Operations. Additional notes are provided for alternate standards or provisions which apply to only one type of Permitted Retail Residential Kitchen. These guidelines are being issued under 105 CMR 590.009(E) to promote uniform application of the Retail Food Code. WaterS6t 611yxand Sours Water Supply: Only potable water from a properly constructed on-site well or municipal water system can be used. Any Permitted Retail Residential Kitchen which has a private water supply must have the supply tested prior to permitting and at least annually thereafter and demonstrate through a written record of testing that the water supply is potable. The regulatory authority may require more frequent testing as deemed necessary. (590.005; FC 5-1) Wastewater: Sewage shall be disposed of through a system approved by the LBOH. (590.005; FC 5-403.11) • Handwashing Sinks: The kitchen sink to be used for handwashing must be provided with a soap dispenser and disposable towels. However, the kitchen sink cannot be used for handwashing after toilet use; therefore, there must also be a sink in the toilet room. (590.002; FC 2-301.15/ 590.005; FC 5-203.11) • Manual Warewashing: The kitchen sink can also be used for food preparation and warewashing provided it is cleaned and sanitized prior to and between use. For manual warewashing, a two compartment sink can be used if it is approved by the LBOH and the washing is done in limited batches within the requirements of 4-301.12(D)(2)(a)-(c). (590.004; FC 4-301.12, FC 4-501.114) 1 • Mechanical Warewashing: A domestic or home-style dishwasher may be used for Permitted Retail Residential Kitchens, provided that it is operated in accordance with the manufacturer's specifications and the dishwasher's internal temperature is a minimum of 150T after the final rinse and drying cycle. (590.004; FC 4-501.15) Sanitation and Preventiii Caamnatron `` . • Food Contact Surfaces: All food contact surfaces, equipment, and utensils used for the preparation, packaging, or handling of food products must be washed, rinsed, and sanitized before each use (590.004: FC 4-6, FC 4-7) • Rodents and Pests: All food preparation and food and equipment storage areas must be maintained free of rodents and insects (590.006; FC 6-501.111) • Handwashing: All persons involved in the preparation, packaging, or handling of food must wash their hands before any food preparation and food packaging activities (590.002; FC 2- 301.14) • Bare Hand Contact: All persons involved in the preparation, packaging, or handling of food must avoid bare hand contact with ready-to-eat foods through the use of single-service gloves, bakery papers, tongs, or other utensils (590.003; FC 3-301) • Illness: All persons involved in the preparation, packaging, or handling of food must not work in the home kitchen when ill (590.002; FC 2-201.11) Ki#china PolEiies e, �.. . a. .� � • Food Preparation: Only the permittee, and individuals under the supervision of the permittee, may be engaged in the processing, preparing, packaging, or handling of food (590.002; FC 2- 103.11(B),(C)) • Living or Sleeping Quarters: Rooms used as living or sleeping quarters in a private home may not be used for conducting cottage food operations. (590.006; FC 6-202.111) • Children: No infants or small children are in the Permitted Retail Residential Kitchens during the preparation, packaging, or handling of food(590.002; FC 2-103.11(13)) • Pets: Pets must be excluded from the kitchen area during food preparation (590.006; 6- 501.115) • Other Activities: No preparation, packaging, or handling of food may occur in the kitchen area concurrent with other domestic activities such as family meal preparation, clothes washing or ironing, or guest entertainment (590.002; FC 2-103.11(B) / 590.004; FC 4-803.13) 2 i Standards Specific to Cottage Food Operations Cottage Food:,Products . ., 4 .. . . E.,. • Non-TCS Foods: Only non-time/temperature control for safety (TCS) baked goods, jams, jellies, and other such foods may be produced at a Cottage Food Operation. (590.001(C) "Cottage Food Product") • TCS Ingredients: Ingredients from approved sources that are TCS foods, such as milk, cream, and eggs, may be used in food preparation for the public provided that the final product is not a TCS food. (590.003; FC 3-201.11(A), FC 3-201.13, FC 3-202.13, FC 3- 202.14(A)&(B)) l.abeliing . A Cottage Food Operation may only sell cottage food products which are prepackaged with an ingredient label. The product does not need to be analyzed by a laboratory to obtain an official ingredient list, but all ingredients must be listed in descending order of predominance by weight. If a prepared item is used in the recipe, sub-ingredients must also be listed. For example, if you use soy sauce as an ingredient, listing soy sauce is not acceptable; soy sauce (wheat, soybeans, salt) is acceptable. (590.003; FC 3-602). The label affixed or provided to the direct consumer must contain the following information (printed in English): a. The name and address of the Cottage Food Operation; b. The name of the Cottage Food Product; c. The ingredients of the Cottage Food Product, in descending order of predominance by weight; d. The net weight or net volume of the Cottage Food Product; e. Allergen information as specified by federal labeling requirements. This includes identifying if any of the ingredients are made from one of the following food groups: milk, eggs, wheat, peanuts, soybeans, fish (including shellfish, crab, lobster or shrimp) and tree nuts (such as almonds, pecans or walnuts); AND f. Nutritional labeling as specified by federal labeling requirements is required if any nutrient content claim, health claim, or other nutritional information is provided. 3 Standards Specific to Bed and Breakfast Operations Applicable Regulations .. ' Permitted Retail Residential Kitchens for Bed-and-Breakfast Operations must comply with all minimum requirements of tl-e Food Code except for FC 8-2 "Plan Submission and Approval". However, an intended menu must be submitted to the board of health with the application for permit (590.010(E)(2)(b)) Food Temperatures. All food temperature requirements shall be met as contained in 105 CMR 590.000. Bed and Breakfast Operations permitted to prepare TCS foods must have sufficient hot and cold holding equipment to maintain food at temperatures specified under 105 CMR 590.000. (590.010(E)(2)(d)(4)) • Specifications for Receiving - see 590.003; FC 3 -202.11(A) • Cooking —see 590.003; FC 3-401 • Reheating — see 590.003; FC 3-403 • Temperature and Time Control —see 590.003; FC 3-501 • Cooling, Heating, and Holding Capacities — see 590.004; FC 4 -301.11 4 rf DIME TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: ge: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN STABLE. ' 200 MAIN STREET 3:30 MON. o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN-OF CORRECTION Date Verified e 508-8 08-8 -FRI.3w �•� HYANNIS,MA �ArEC►AAA° � � - � 62�644 No Reference� R'=Red Item' � � PLEASE PRINT CLEARLY - FOOD ESTABLISHMENT INSPECTION REPORT Nam Date o Type of Inspection i s outine i Address - ��' Risk Food Service Re inspection L Level Previous Inspection VZ Telephone esi_dential Ki D MO ,. o i e Pre-operation Owner HACCP Y/N Temporary Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP AAA In: Other Inspector Out: �/ iAA 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 Itemsl Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective C Action as determined by the Board of Health. 590.009(E) ❑ 590.009(F) i zd FOOD PROTECTION"MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIG Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities G -Ij -� 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 7 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.Pro erAde CONSUMER ADVISORY uate Handwashin ❑ p q 9 ❑ 11.Good Hygienic Practices ❑22.Postingof Consumer Advisories \k 0,"r Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked,must be corrected immediately. (blue 8 red items) Non-critical(N)violations must be corrected immediately or Corrective Action Required:: f ❑ No Yes within 90 days as determined by the Board of Health. Overall Rating 7�i �O� iV spection today,the items F] Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Bas dd on an checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency.Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 25.Equipment and Utensils FC4 590.005 9 or more non-critical violations=.F. ( )( ) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than Orion-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 water,sewage back-up,infestation of rodents or insects,lack of C=2 critical violations and less than Orion-critical. If no critical 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=C. refrigeration,or no PIC or alternate PIC present. 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 Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 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.* PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* 1g 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* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 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 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) . Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*, 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* ' � 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFe CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crave 11112001 590.006 B 4-602.11 Cleaning Frequency of Utensils and Food Animals-155`F 15 sec* ( ) 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 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- 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'" kitchen operations should be debited under Game and Wild Mushrooms Approved By Pc 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 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 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 fallowing 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. Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(4(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* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �F IKE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: - of OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. BARNSfABLE. ' 200 MAIN STREET 3:30-4:30 P.M. mass. MON.-FRI. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTA LI HMENT INSPECTION REPORT Namw `;rVI210J Type of Inspection `� r Routine Address U, sk Re-inspection Leve Previous Inspection Telephone esidential Kitch rre- perati Owner HACCP Y/N Temporary e ess 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 Tobacco ' Violations marked may pose an imminent health hazard and require.immediate corrective OIL Action as determined by the Board of Health. 590.009(E) ❑590.009(F) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ZU I L-G EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 4-7 ❑ 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 i ❑ 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) . 1 0 LaAj_f� Non-critical(N)violations must be corrected immediately or Corrective Action Required: ❑ No El Yes( within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency;Closure ❑ Voluntary Disposal- ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent 24.Food and Food Preparation (FC-3)(590.004).,constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 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 or more non-critical violations=F. M.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 water,sewage back-up,infestation of rodents.or insects,lack of C=2 critical violations and less than 4npn-critical. If no critical 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address refrigeration,or no PIC or alternate PIC present. within 10 days of receipt of this order. violations observed,7 to 8 non-critical violations=C. 29.Special Requirements (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view + Permit Posted? mm Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sp' nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N C Dumpster Screen? Y N t./ Y _ __ ..._.. .a..a�,;e.;:-e'.4xa.r.+�.:7i 'rr.--"•_ .... ._-.��,��,�,..-...� .. ... ..-...r-. ....-....•--err .+-s...+r-- -,.� --•-•„w,r., �. ... _v . -.r. � ..,..- ,... ,.�--�.w--�e„a•'- .. Y _ -� -�. �.. -... .r.>..-_ a 'a....+*'.`' r+,a..n.rti....+ sAr t Violations related to Foodborne Illness Violations Related to Foodborfle 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* s Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) . Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11 Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Repotting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* pP 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)i 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 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 Mechariical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4=501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration'and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg ctwe 11H2001 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 ofEquipment* 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-20IA5 Molluscan Shellfish from NSSP Listed _ * Stuffing Containing Fish,Meat,Poultry or 590.009 A ( )-(D)in cater- Chemical ( )-(D) Violations of Section 590.009 A Sources* Ratites-165°F 15 sec* in mobile food,tern and residential 10 Proper,Adequate Handwashing g 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 1 Reheating for Hot Holding 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* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) * 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 3-501.14(B) Cooling 3-402.11 Parasite Destruction* 5-204.11 Location and Placement g PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 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 29. 1 Special Requirements 1.009 3-502.11 1 Specialized Processing Methods* 30. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Bellaire, Dianna. From: McKean, Thomas Sent: Thursday,January 07, 2021 9:40 AM To: HeathDeptMailbox Subject: FW: CoViD vaccination Here is an example of a response sent yesterday. From: McKean, Thomas On Behalf Of Health Sent: Wednesday, January 06, 2021 5:20 PM To: 'VonLossnitzer, Peter D'; Health Subject: RE: CoViD vaccination Good Afternoon, Thank you for your email. Here is the link to the State website which provide the information you inquired about: When can I get the COVID-19 vaccine? I Mass.gov Notice that the Healthcare workers who do not provide direct care to Covid-19 patients are listed further down on the priority list. The Health Division has not received any vaccine for this group and we have not received word on when it will be made available. We will await further information from MA DPH in the future on this subject. Sincerely, Thomas McKean From: VonLossnitzer, Peter D [mailto:PVonLossnitzer@selectmedical.com] Sent: Tuesday, January 05, 2021 11:52 PM To: Health Subject: CoViD vaccination Dear Board of Health, I am looking to access vaccinations for the 14 physical therapists and 7 patient service specialists that work at Select Physical Therapy. As health care workers who daily work with the public,we fall into the third tier of phase 1. I see a process is set up for those working in hospitals and large institutions and I find links for first responders to sign up,yet do not see a way for my unaffiliated staff to access vaccinations. The Mass.gov website indicates that local Boards of Health will be administrating the vaccine. Will there be a process through the Board of Health. If not,would you direct me to where I can access vaccinations for my staff. All the best Peter vonLossnitzer, PT Multisite Clinic Manager&Physical Therapist Select Physical Therapy 1 Orleans, Massachusetts 508.255.4181 South Dennis, Massachusetts 5o8•394.0941 PHYSICAL T . APY The:Power of Physical Therapy" Orleans - South Dennis -East Dennis - Hyannis Bridgewater - Harwich - Wareham - Falmouth Note:The information contained in this message may be privileged and confidential and protected from disclosure.if the reader of this message is no:the intended recipient,or an employee or agent responsible for delivering this message to the intended recipient,you are hereby notified that any dissemination,diEvibution or copying of this communication is strictly prohibited. If you have received this communication in error,please notify us immediately by replying to the message and deleting it from your computer.Thank you. CAUTION:This email originated from outside of the Town..of Barnstable!'Do not click links,open attachments or reply, un'ess you recognize the sender's email address and know the content:is safe! 2 w Bellaire, Dianna From: Bellaire, Dianna Sent: Thursday,January 07, 2021 10:35 AM To: theuropeancakery@gmail.com Cc: Bellaire, Dianna; McKenzie, Marybeth Subject: FW: Lab results - Food Permit Hi Mirena, I will mail it today. Happy New Year! 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 Health and/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 system. Please do not copy or forward it.Thank you for your cooperation. -----Original Message----- From: McKenzie, Marybeth Sent:Thursday,January 07, 20218:39 AM To: 'Mirena Field' Cc: Bellaire, Dianna Subject: RE: Lab results Hello Mirena, The lab results show that it is a non TCS by the 2013 food code. Remember that any prepared foods only have a 7 day shelf life so you need to address that on your labels.You are all set for the permit and I will have Dianna send it out. Good luck and if you have any more questions please feel free to contact me. Regards, Marybeth McKenzie R.S. -----Original Message----- From: Mirena Field (mailto:theeuropeancakerv@gmail.com] 1 Sept: Tuesday,January 05, 20213:06 PM To: McKenzie, Marybeth Subject: Lab results Sent from my Whone CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 2 (5> MICR0BAC° CERTIFICATE OF ANALYSIS The European Cakery Mirena Field REPORT# 0124277 624 Flint Street RECEIVED 12/30/2020 Marstons Mill, MA 02648 REPORTED 01/04/2021 PROJECT Food Chemistry PO NUMBER Credit Card SAMPLE DESCRIPTION LAB ID 9 Swiss Meringue Buttercream 0124277-01 ANALYSIS RESULT UNITS NOTE ANALYZED METHOD Food Chemistry pH 6.40 S.U. 01/04/2021 AOAC 943.02 Water Activity 0.824 NA 01/04/2021 AOAC 978.18 Temperature,°C 25.0 NA 01/04/2021 AOAC 978.18 Notes Methods used outside of their intended scope are verified/validated to the extent agreed upon with the customer NA: : Not Applicable S.U.: Standard Units REVIEWED BY Rebecca B.Baileys/Client Services Results of these sample(s) apply to the sample(s) as received. The data and information on this and other accompanying documents represents only the sample(s)analyzed and is not to be reproduced wholly or in part without written approval of the laboratory The services were provided under and subject to Microbac's standard terms and conditions which can be located and reviewed at <https:/hvww.microbac.com/standard-terms-conditions>. I Microbac Laboratories,Inc. 100 Marshall Drive,Warrendale,PA 15086 1724-772-0610 p l 724-772-1686 f l www.microbac.com Pagel of 2 310 Z aNd OMICROBACm SAMPLE ANALYSIS REQUEST FORM REPORTING CONTACT BILLING CONTACT 05' Same as Reporting Contact Com any Name i Con act ame Com any Name Contact Name �ity Stae/Zif , _A._dd.._ress/C Address/C _ eta 2/ /69,P>-Jw-S �r( s.C119o2 ^ 11 y�1,V0 `AQ//-5J Aa4_ 3 Phone E ail Shipment ethod Phone Email 1 Purchase Order �rJCR ' SAMPLE DETAILS REQUESTED ANALYSIS. d Special Instructions 0 0 o o a- ¢ 0 u� o o. m g Y c E NOTES = Sample ID Sample Description Notes 8 U 2 J a j N 8 (LAB USE ONLY) O O O O 0 O -© O_O O 6�� hyi -,t, 3Sd 00000000000 000000000 ° 0 O 0 0 0 O 0 I IIIIII IIIII (IIII IIIii IIII c I IIII illll IIII IIII O O O 00 00 O L 0 1 2 4 2 7 7 O O O O O O 0 0 ( O___._0__..QOO_ O O___O.__C_ The European Cakery O O 0 O O O O O C O O O O O O O O C 00000000 � — RELINQUISHED BY RECEIVED BY (LAB USE ONLY) Name Date I15 �� Time Date Tim Te (`C) ! 'Cooler P s I_ ---1_./D, Vor�( ��t'J�`0"oV 1 . [� I 1�,q 0 Yes O No q SEND THIS FORM TO westboro—foodOmicrobac.com • SEND SAMPLES TO Microbac Laboratories,117 Flanders Rd,Ste 101,Westborough MA 01581 p 508.329.7927 / f 866.408.5454 / www.microbac.com r The European Cakeru Menu Cakes: Party - Birthday and Wedding *,tb mil/ With or without fondant Sizes : 4",6",8",10"Tiered cakes Cake Pops with or without fondant decorations Cake in ice cream cones Meringue cookies-Pops Cupcakes: Mini cupcakes Muffin size cupcakes Trifle cups Cookies: Sugar cookies decorated i Chocolate chip Peanut butter cup-chocolate chip Pumpkin spice Walnut Macarons Desert bars Breads: Banana bread*Chocolate chip peanut butter bread Kozunak*Kozunak rolls*any flavor Piroshki Cinnamon rolls Nutella rolls of NHE toTown of Barnstable ` . a� L.l `gym y BARN rAnu.,� TA Massachusetts MASS. a Business Certificate Permit# BS-20-279 Permit Issued 11/18/2020 Permit Expires 11/18/2024 In conformity with the provisions of Chapter One Hundred and Ten (110),Section Five(5)of the General Laws,as amended,the undersigned hereby declare(s) that a business is conducted under the title below,located as shown,by the following named person,persons or corporation: Please Note:A Business Certificate indicates that the named person(s)is(are)doing business under a name different than his/her personal name(s). It does not imply that the applicant(s)has(have)met all license,permit and other permissions required by the Town of Barnstable Building,Health,and Licensing Departments for the legal operation of this Business at the stated location. Granted To: THE EUROPEAN CAKERY 624 FLINT ST, MARSTONS MILLS, MA-02648 DBA: THE EUROPEAN CAKERY Owner: MIRENA FIELD 624 FLINT ST, MARSTONS MILLS, MA-02648 Notes: Restrictions: APPROVED PER SPECIAL PERMIT# 2020-014 In accordance with the provisions of Chapter 337 of the Acts of 1985 and Chapter 110,Section 5 of the Mass General Laws,Business Certificates shall be in effect for four years from the date of issue and shall be renewed each four years thereafter. A statement under oath must be filed with the city clerk upon discontinuing, retiring or withdrawing from such business or partnership. Copies of such certificates shall be available at the address at which such business is conducted and shall be furnished on request during regular business hours to any person who has purchased goods or services from such business. Violations are subject to a fine of not more than three hundred dollars($300)for each month during which such violation continues. i _ R McKenzie, Marybeth From: Mirena Field <theeuropeancakery@gmail.com> Sent: Tuesday,January 05, 2021 3:16 PM To: McKenzie, Marybeth Subject: Re: Storage areas and labels I will definitely not sell to other businesses. I can write "Best if used by 01/15/21" if that is better. I followed Massachusetts food labeling requirements. The company name and phone number are under all three label samples i sent you. And each box cookies will be the same weight it said in the guidance if it's a pound or more to list in Ounces or grams as well. If it's a cake they are all different weight so do I have to put it? Thank you! Sent from my iPhone I On Jan 5, 2021, at 2:40 PM, McKenzie, Marybeth<Marybeth.McKenzie@town.barnstable.ma.us>wrote: Hello, I don't approve the labeling, but if you follow the guidelines from the State then it should be OK. Labeling requirements differ with different types of business. Remember you don't have a wholesale license so you can't sell to other businesses.This requires different labeling and approval.You should have your company name and contact info in case there are inquires on how to contact you. Regarding the weight amount noted. If you sell by weight then it must be done on a certified scale and if a product is found to be underweight then it can be an issue.You can contact Weight and Measures with the Town if you want to go this way and use a certified scale. Hope this helps. Let me know if you have any more questions. Regards, Marybeth McKenzie From: Mirena Field [mailto:theeuropeancakery@gmail.com] Sent: Tuesday, January 05, 2021 1:34 PM To: McKenzie, Marybeth; Bellaire, Dianna Subject: Fwd: Storage areas and labels Let me know if Labeling is correct, thank you! Chocolate chip.cookies Ingredients: Semi-sweet chocolate chips(Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin (an emulsifier),Vanilla,Natural Flavors), Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin (Vitamin 133), Reduced Iron, Thiamin Mononitrate (Vitamin 131), Riboflavin (Vitamin 132), Folic Acid), Sugar, Dark Brown Sugar (Sugar, Molasses), Unsalted Butter, Eggs, Chopped Walnuts, Pure Vanilla Extract, Baking Powder( Baking Soda, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Baking Soda, Salt. Contains: Wheat, Tree nuts, Eggs, Soy Produced in an environment containing Peanuts, Milk/Dairy. i Sell by: 01/15/21 Net Weight: 1 pound (16oz) The European Cakery 508-566-4187 Barnstable, MA Vanilla cake Ingredients: Enriched Cake Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Sugar, Unsalted Butter, Eggs, Canola Oil, Buttermilk(Whole Milk, Lemon juice), Pure Vanilla extract, Baking Powder( Baking Soda, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate ), Baking Soda, Salt. Contains: Wheat, Milk/Dairy, Eggs Produced in an environment containing Peanuts/Tree nuts. Sell by: 01/10/21 Net Weight: 2 pounds ( 32oz. ) The European Cakery 508-566-4187 Barnstable, MA Chocolate cake Ingredients: Sugar, Unbleached Enriched Wheat Flour (Wheat Flour,Malted Barley Flour, Niacin (Vitamin 133), Reduced Iron, Thiamin Mononitrate (Vitamin 131), Riboflavin (Vitamin 132), Folic Acid), Eggs, Water, Canola Oil, Milk, Sour Cream, Black Cocoa powder, Dark Cocoa powder, Arabica Coffee, Vanilla flavor( Water, Sugar, Propylene glycol, Alcohol, Artificial flavors ), Baking Powder( Baking Soda, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Pure Vanilla Extract, Baking Soda, Salt.. Contains: Wheat, Milk/Dairy, Eggs Produced in an environment containing Peanuts/Tree nuts. Sell by: 01/10/21 Net Weight: 2 pounds ( 32oz. ) The European Cakery 508-566-4187 Barnstable, MA Begin forwarded message: From: Mirena Tsankova<mirenatsankova@yahoo.com> Date: January 5, 2021 at 1:22:37 PM EST e To: Mirena Field<theeuropeancaker kgmail.com> Subject: Fwd: Storage areas and labels 2 iy Sent from my iPhone Begin forwarded message: From: Mirena Field<theeuropeancakery@gmail.com> Date: January 4, 2021 at 11:40:42 PM EST To: Mirena Tsankova<mirenatsankovakyahoo.com> Subject: Storage areas and labels All shelves in the spare room are taken by supplies no personal items but if you need i can label them too. The only other shelf is a tv unit in the room. Also there is a dehumidifier just in case in the room. I redid the pantry and some other cabinets in my kitchen to fit more supplies there as well and fixed the paper towel holder in the bathroom so it's higher not close to the towel rod. Pictures provided of refrigerator shelves too. Thank you! <image001.jpg> <image002.jpg> <image003.jpg> <image004.jpg> <image005.jpg> <image006.jpg> <image007.jpg> <image008.jpg> <image009.jpg> <image010.jpg> <image011.jpg> <image012.jpg> <image013.jpg> Sent from my iPhone CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 3 McKenzie, Marybeth From: Mirena Field <theeuropeancakery@gmail.com> Sent: Tuesday, January 05, 2021 1:34 PM To: McKenzie, Marybeth; Bellaire, Dianna Subject: Fwd: Storage areas and labels Let me know if Labeling is correct, thank you! I' Chocolate chip cookies Ingredients: Semi-sweet chocolate chips(Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin(an emulsifier), Vanilla,Natural Flavors), Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin (Vitamin 133), Reduced Iron, Thiamin Mononitrate (Vitamin 131), Riboflavin (Vitamin 132), Folic Acid), Sugar, Dark Brown Sugar (Sugar, Molasses), Unsalted Butter, Eggs, Chopped Walnuts, Pure Vanilla Extract, Baking Powder(Baking Soda, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate ), Baking Soda, Salt. Contains: Wheat, Tree nuts, Eggs, Soy Produced in an environment containing Peanuts, Milk/Dairy. Sell by: 01/15/21 Net Weight: 1 pound (16oz) The European Cakery 508-566-4187 Barnstable, MA Vanilla cake Ingredients: Enriched Cake Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Sugar, Unsalted Butter, Eggs, Canola Oil, Buttermilk(Whole Milk, Lemon juice), Pure Vanilla extract, Baking Powder( Baking Soda, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate ), Baking Soda, Salt. Contains: Wheat, Milk/Dairy,Eggs Produced in an environment containing Peanuts/Tree nuts. Sell by: 01/10/21 Net Weight: 2 pounds ( 32oz. ) The European Cakery 508-566-4187 Barnstable, MA Chocolate cake Ingredients: Sugar, Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin (Vitamin 133), Reduced Iron, Thiamin Mononitrate (Vitamin 131), Riboflavin (Vitamin 132), Folic Acid), Eggs, Water, Canola Oil, Milk, Sour Cream, Black Cocoa powder, Dark Cocoa powder, Arabica Coffee, i F7 1 Vanilla flavor(Water, Sugar, Propylene glycol, Alcohol, Artificial flavors ), Baking Powder(Baking Soda, Cornstarch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate ), Pure Vanilla Extract, Baking Soda, Salt. Contains: Wheat, Milk/Dairy,Eggs Produced in an environment containing Peanuts/Tree nuts. Sell by: 01/10/21 Net Weight: 2 pounds ( 32oz. ) The European Cakery 508-566-4187 Barnstable, MA Begin forwarded message: From: Mirena Tsankova<mirenatsankovagyahoo.com> Date: January 5, 2021 at 1:22:37 PM EST To: Mirena Field <theeuropeancakeryggmail.com> Subject: Fwd: Storage areas and labels Sent from my iPhone Begin forwarded message: I From: Mirena Field <theeuropeancakerygymail.com> Date: January 4, 2021 at 11:40:42 PM EST To: Mirena Tsankova<mirenatsankovagyahoo.com> Subject: Storage areas and labels All shelves in the spare room are taken by supplies no personal items but if you need i can label them too. The only other shelf is a tv unit in the room. Also there is a dehumidifier just in case in the room. I redid the pantry and some other cabinets in my kitchen to fit more supplies there as well and fixed the paper towel holder in the bathroom so it's higher not close to the towel rod. Pictures provided of refrigerator shelves too. 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