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BURGER KING 4486 - FOOD
Burger King 2145 lyannough Rd, WB i e drrt � Town of Barnstable BOARD OF HEALTH OJohn T. Norman Board of Health Donald A.Gaudagnoli,M.D. aAMsr6ce, F.P.(Thomas)Lee,. MAS& Daniel Luczkow,M.D. Alt. $ 1639• 200 Main Street, Hyannis, MA 02601 F°'tea 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: 295 Issue Date: 01/01/2022 i DBA: BURGER KING #4486 OWNER: LBK, LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: a 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. G -4 For Offi Town of Barnstable Initials: Date Paid '� I Amt I'd s BAMSTABIZ Inspectional ServicesMAM � �� ��RS �FD,u•��` Public Health Division c ® —� Thomas McKean,Director �I24p u 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE /D off/ NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: �.� �L/_ '_ d,6GL ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE):_��� L a4Awl` -1 G+'LLj//lam- / / oaa- E-MAILADDRESS: Qh'7D1G?� / Q5/ i-wit . CosrL, TELEPHONE NUMBER OF FOOD ESTABLISHMENT: x TOTAL NUMBER OF BATHROOMS: 4 WELL WATER:YES_NO✓.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: L,-' SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE:/ d OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING.MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? 40 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) tAFOOD 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 I s " OWNER INFORMATION: FULL NAME OF APPLICANT � � 2—&C. SOLE OWNER: YES/NO D.O.B OWNER PHONE# 71119,3a1990 �j � 9 ADDRESS �Io7 Zt0VMO,/IJ/x �0?17d%/e 11j'a A,I!a CORPORATE OWNER: CORPORATE ADDRESS: �f 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 l. uR, )VI A---� 9 ✓o a"o "1.1�G��T�i�2 ,f l�� 1070��0 2.� /? 1,?,3 /Ol old/ 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.townofbarnstable.us/healthdivision/api)lications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FormsTOODAPP REV3-2019.doc I ' BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. EARN"AULL 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 295 Issue Date: 01/01/2021 DBA: BURGER KING #4486 OWNER: LBK, LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 120 OutdoorSeating: 0 Total Seating: 120 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: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved- 04/28/2020-Time as a control. 4 hour specifically for cheese, sliced tomato and lettuce, and onions. 8 hours for onions. Mayonnaise, no time limit. x ! For Office Use Only: Initials: T"�T°'y� Town of Barnstable ti Date PaiA Amt Pd$c�W' BARNSPABLE, : Inspectional Services n� r7 9cb 1659. ��� Check#ass /g CAP 9-CE p�Eo �a Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL ✓ NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: hL/C_/,11_0 1,. 5Z MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: al-,n-e TELEPHONE NUMBER OF FOOD ESTABLISHMENT: UD TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: /aD OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 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.doe J r� OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B OWNER PHONE# ADDRESS �a�o GE,�i/7 9 ► / i(_G�i�/ �.J�lr�2� DoZ; CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: � /J77 ;f��` T6tr1c-� VC a 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 Ex iration Date Allergen Awareness Expiration Date -Tn r� z�r - Ll J 1 � .- ltwsl 7 a // l to l40 SIGNATURE OF 4ffPPLICANT 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 I st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. Q:\Application FonnsTOODAPP REV3-2019.doc x Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. ©ARN'lrASM, Paul J.Canniff,D.M.D. MASS� 16 M F.P. Thomas Lee Alternate� 2 a,� 00 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 295 Issue Date: 06/11/2020 DBA: BURGER KING #4486 OWNER: LBK, LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 120 OutdoorSeating: 0 Total Seating: 120 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: r MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: I' PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I Approved- 04/28/2020-Time as a control. 4 hour specifically for cheese, sliced tomato and lettuce, and onions. 8 hours for onions. Mayonnaise, no time limit. Copy -+D Quler- VL15 , -xjamoluvk Town of Barnstable Board of Health SARNSfAaLE, Y 200 Main Street, Hyannis MA 02601 MASS. �es� gym$ 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://streaming,85.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:Hzoom.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.bamstable.ma.us, so that they may be displayed for remote public access viewing. Public comment is also welcome by emailing: sharon.crocker@town.barnstable.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. 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. i 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) the 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 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. VIII. 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 r '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, Sa nsung 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 02.601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transnussion("e-mail"),including any, attachment(the"Information"),mat-be confidential or otherwise exempt from disclosure.It is for the addressee only."I`his 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:Attorneys 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.i:t.'I'ha.n.k.you for your cooperation. From: McKenzie, Marybeth Sent: Wednesday, June 10, 2020 8:26 AM To: Bellaire, Dianna Subject: FW: Burger King? / 1 i Sent from my Verizon, Samsung Galaxy Tablet -------- Original message -------- From: "McKean, Thomas" <Thomas.McKean@town.barnstable.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 I 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 Tlie information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or other"Wise exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privile. ed and confidential commuiucation.The Information mad also be deliberative and pre-decisional in nature.As such,it is for internal use.only.The Information niay not be disclosed without the prior written consent of the.Director of Public Health and/or the 2 '1'own'Attornep's Office of th.e'.17own 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 fonnvard 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.Bellaire @town.barnstable.ma.us The information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or othemise exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a p.n i.l.eged and confidential cormnutucation_the.Information.nnay 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'l,own of Barnstable. If you have received this e-rail.by mistake,please notif,the sender and delete it from. your system.Please do not coPy or forward it.Thank you for your cooperation. I 3 J Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. a�nriscaaLAL' PaulJ.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: 295 Issue Date: 12/10/2019 DBA: BURGER KING #4486 OWNER: LBK, LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 120 OutdoorSeating: 0 Total Seating: 120 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: I MOBILE-ICE CREAM: 4__�a� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. 2 hour specifically for cheese, tartar sauce, sliced tomato and lettuce, mayo, and onions. C. For Office Use Onlv: Initials: "'E "�. Town of Barnstable ` Date Paid �`� Amt Pd$ — Inspectional Services STAB . : 6% . a�� Public Health Division Check# Thomas McKean,Director �tVs ' 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DAT$,/ b NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENTi_l/ /^. ��- IJ if MAILING ADDRESS(IF DIFFERENT FROM ABOVE):Am /_ey1/ 'kA-�,�i��%`f/ E-MAIL ADDRESS: Ul"O. L' ma✓ 1-a_A b� C017-- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NO L/.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: / SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: /014.6 OUTSIDE: -0' 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? rJO IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? nb TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) yFOOD 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 t OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNERE—S / O D.O.B 00 OWNE�RvPHONE# ADDRESS �a /lilt` Doi , CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: , r '72�2 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. /Cn�l r r rna.�/� /�� /0?3 1., en��`�r , D li� l�7 /,zF3 nzz 2neY/,e 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 ovenine!! 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/bealthdivision/api)lications.asi). 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 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. BOard Of Health Donald A.Gaudagnoli,M.D. ftAM r.►BLE, John T.Norman v� �n F.P. Thomas Lee Alternate a4 200 Main Street, Hyannis, MA 02601 rca 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: 295 Issue Date: 12/20/18 DBA: BURGER KING #4486 OWNER: LBK, LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 120 OutdoorSeating: 0 Total Seating: 120 _ 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: $30.00 Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. 2 hour specifically for cheese, tartar sauce, sliced tomato and lettuce, mayo, and onions. r , FIKE Teti • Initials: + o� Town of Barnstable .� Date Paid Amt Pd$ BMWSTABLE. Inspectional Services p n 33 9�"rF A`0g Check# a�0 :d� rf, d Public Health Division a' Thomas McKean, Director 70 S . 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: \� ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): n- // E-MAIL ADDRESS:_(,�lno,� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: a TOTAL NUMBER OF BATHROOMS: WELL WATER: YES - NO .. (ANNUAL WATER ANALYSIS REQUIRED) /ANNUAL: C SEASONAL: DATES OF OPERATION: / / TO / 1 NUMBER OF SEATS: INSIDEr�30 OUTSIDE: -69` TOTAL: / D 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? /9,19 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? A-0 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) 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 L PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT Z— SOLE OWNE . YES NO D.O.B 66 OWNER PHONE # ADDRESS CORPORATE OWNER: FEDERAL ID NO. : .�/ J�� 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 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. 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 I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FonnsTOODAPPREV2018.doc Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday, January 10, 2019 8:32 AM To: Bellaire, Dianna Subject: RE: Burger King W. Barnstable Ok to send permit and thank you.Thanks for all your hard work too, much appreciated. From: Bellaire, Dianna Sent: Thursday, January 10, 2019 8:28 AM To: McKenzie, Marybeth Subject: RE: Burger King W. Barnstable Is that okay to send permit or okay you will let me know?Welcome Back 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 From: McKenzie, Marybeth Sent: Thursday, January 10, 2019 8:18 AM To: Bellaire, Dianna Subject: RE: Burger King W. Barnstable ok From: Bellaire, Dianna Sent: Monday, January 07, 2019 12:24 PM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: Burger King W. Barnstable Hi Marybeth; I have everything from them. I just want to make sure they are an okay for inspection. Please let me know. Thanks. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 1 BL-Ilaire, Dianna on t'1 From: McKenzie, Marybeth Sent: Friday, December 21, 2018 1:09 PM To: Bellaire, Dianna Subject: RE: Burger King 2145 Iyannough rd All set on it From: Bellaire, Dianna Sent: Friday, December 21, 2018 11:20 AM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: Burger King 2145 Iyannough rd Hi Marybeth; I don't have an ok for 2019 on this one.They have everything in on my side. Let me know if the permit needs a hold. Thanks. 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 i 1 . .a Town of Barnstable • H►tws ASM • � ., 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 28, 2022 Mr. Curt Pina General Manager Burger King 2145 lyannough Road West Barnstable, MA 02668 RE: HACCP'"Plain'Approval; "'Burger King #4486, ;2145. lyannough Road, West- 'Barnstable ' Dear Mr. Pina: 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 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. Q:WP/BurgerKing WestBarns TimeTempVariances 2021.docx f iy` (4) Uncovered unrefrigerated leftover mayonnaise shall be discarded at the end of each day or more often as needed when/if exposed to contaminants. (5) All the other time and temperature control regulations contained within the Federal Food Code, and within 105 CMR 590.000: State Sanitary Code, Chapter X Minimum Sanitation Standards for Food Establishment shall be strictly adhered to. Sincerel yours, ohn Norman Chairman I Q:WP/BurgerKing WestBarns TimeTempVariances 2021.docx tFtE r ,�� DATE: $95.00 FEE*: BARNSTAISM Town of Barnstable REC.BY: C�Wx 1639. Board of Health SCHED.DATE: 200 Main Street, Hyannis MA 02601 j-6 OLO Office: 508-862-4644 "? John T.Norman FAX: 508-790-6304 Donald A.Guadagnoli,M.D. t" Paul J.Canniff,D.M.D. F.P.(Thomas)Lee,Alternate VARIANCE REQUEST FORM LOCATION ! ��Property Address: Sc( norv) 54 r',r c � ' .L� ,/✓z n Assessor's Map and Parcel Nut�er: 3�' `Z-� Size of Lot: Wetlands Within 300 Ft.0�(S_�°Z� Busiin4s Name: L(3K LL G, Subdivision Name: 13LkrxjV r K (4 Uo APPLICANT'S NAME: +�l✓Gity l�ii t7r5 Phone 5 C)& y S 3 3g- Did the owner of the property aut orize you to represent him or her? Yes / No PROPERTY OWNER'S NAME CONTACT PERSON / gin.ltgL, Sr Name: 6l e-K l C,h ��✓� Name: QAl AM /Y•i/�EL�llK4 6)y Av C l,-ie< Address: FZZ e-X I ng;4 00 I S I i w C-&4 ire n Address: -5��ek- k- iy 1 . 1?1 " ZYd kj 9 CCU 509-34--9P� Phone: )3 t I K 13 --OCJ CJ v Phone: EMAIL: 6 �y /4 Sro!�dAl,66Zd q7MCE FROM REGULATION(1ncl.Reg.Code H REASON FOR VAR _ &(May attach separate sheet if more space needed) r 1'1GlHC?i1�1C.�i 5 Ci a)l NAT E OF WORK: House Addition Li House Renovation U Repair of Failed Septic System LJ Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as 5 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 I/A system or secondary treatment unit(S.T.U.). _ C. Five(5)bard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health aO.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 i. t 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 Geuwd use RAW CROISSANT EXAMPLE UtlVU�Qlltlglard Q 1.Remove from freezer 3/2 w L;� 2.Write ready date on"Ready" —3/3 section of label(1-Day Thaw) ��MOM 3.Write discard date on"Use Thru" 3/7 MO LtJ<:JJ�:J , � lJ.la.L9 section of label(5-Day Hold) Y onty appGesto frozen pioducts r v Use Board Prep Discard Label SUGAR(BULK)EXAMPLE 1.Container.opened 311 2.Write discard date on"Use Thru" _ o section of label(30•Day Hold) (Bulk in dispenser) x PRODUCT READY USE THRU American Cheese(Open fixture(STORE`N POUR) Conte � Container) NIA 14-Day Hold - Pfep Hold Trine Cheddar Cheese(Open Container) NIA . 14-Day Hold Cheese(All) 4 Hours Bulk Sugar NIA 30-Day Hold Gravy ._. ..- Caramel Topping NIA 21-Day Hold e(container) Cookies 24 Hours Coffee Concentrate(Open Bottle) NIA 30-Day Hold Cooling Coffee 1-Day 2-Day Hold Ham 4 Hours Creamer(Open Carton) NIA 7-Day'Ho1d _ Hash Browns(On 1 Hour Crispy Taco Sauce(Open "�- Board) container) NIA 10-Day'Hold -TROY 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 Marinara Sauce(Open Pouch) NIA 30-Day Hold Onions Receiving NIA 21-DayHold gym. .Mayonnaise NIA OREO®Crumbles NIA 10-Day Hold Potato Buns 1-Day 5-Day Hold 0mon Rtmgs ton'3so 2,Hours Salt and Pepper Blend NIA 60-Day Hold Shredded Cheddar Cheese NIA 14-Day Hold OcidasS 3rs Syrup(Vanilla.Caramel or NIA 2i-Day Hold Straavrbeny) f l` Tor#�fas 1-Day 7-I)ay field r ro s{Race _v) 1-Day 60-Day Hoid Tsatoes c0amdit1A 30-'DayHoid BKC-FRP-106 Cheese — Slices (Pasteurized Processed American/ Mozzarella Cheese/3-Cheese Blend) ' r Required Key Standards Cheese Storage Product Holding On board Room temperature U, 65 to I ti to ^uF (18°C to 29°C) (VC to 4°C) n .nn:n ` H:nrin (if required by health department,use a pan-within- a-pan of ice.) Quality Steps Sliced Pasteurized Processed American/Mozzarella Cheese 1. Using Fl�0 , remove enough cheese for each Ndd or off odors indicate board corttaminatim. 2. Place cheese into a clean,sanitized ready pan Cheese should riot exceed height of 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 Ll 4. Mark Board Prep discard label with discard time Discard and regard as waste and apply to pan `uu uu any cheIne upon expiration and also at end of day. 5. Place pan in condiment well Ifplacing 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 maybe used only Ina manner and by persons approved by the Company. Release Date:1014 Ingredient PreparationlCondiments Cheese—Slices (Pasteurized Processed 1 American/Mozzarella Cheese/3-Cheese Blend) f r Lettuce Pre-Cut (Bags) t p F � :Required (Optional • • a For Sandwiches Key Standards Product Storage Product Holding aC=_7lRoom temperature SSTto18 r (18°to 29°C) n '.34Ftoi 4u� Ap (1°C to 4°C) n�uw:uu nn.nn u Getting Ready Prepare Lettuce i Lettuce "Quick" Bags 1. Remove"quick"bags from walk-in cooler 2. Shake"quick"bags to 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) f 04 uu uu use. -�" /f e*ued,did and mwfd as taste. 4. Store under Prep Board 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:0914 Ingredient Preparation;Condiments Lettuce—Pre-Cut(Bags) 1 J V' Tomatoes 4 , _„ i 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 r Room temperature 55 ,to 85F or55to 85 (18°C to 29°C) Lil (18°C to 29°C) 3 ;~to y^F {, 0 (1°C to 4°C) n nn-nr`r u�;uu.uu V*m roan lerrirperabse llornaboes meat ma>e n cab r ibie!5,Wedoes should be plod m etr&-w cooler as dose to cooler door as pry to retard furlim ram. Quality Steps 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. 3. Inspect tomatoes(Dolor and size) Minimum Maximum Whole tomatoes must be —NWdmum AcceptaW Size:2.75 in.(7 c m.) Colorl=l 5 Color Level 5 removed from walk-in cooler —Minimum A Size:2.25 in. 5.7 cm. e night before intended use ( ) " `r' to ensure ample time to reach ° room temperature. If lamatow are owdy col o nprsfry,discard aid record as § Cam. 4. Rinse tomatoes — Place tomatoes in clean,sanitized sink and use sprayer,or — Place tomatoes in colander and use faucet 5. Completely remove core r Do NOT submerge cored tomatoes in water,for quality and food safety reasons. 6. Slice tomatoes a. Place cut-resistant gloves on hands use clean and { cl esisfant g� i gloves are worn 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 n < , a Oregon ith ithority Foodborne Illness Prevention Program �� v 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: The 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 stnee 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 d` ��R G 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: 1. 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 pH or a,,value, or interaction of pH or aW values, is designated as non- 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•Miami,Florida 33126 9 Phone(305)378-7432•Fax(305)378-7367 r o Shuster Laboratories,Inc. C, ,'"�°` Laboratory Report 85 John Road Canton,MA 02021 ffamm*9 C&Metrca WormwMe Phone: 781-821-2200 Fax: 781-821-9266 www.shusterlabs.com Folder# 0803689 Suplkher Ventura Foods,Ontario Re rt Date 2/26/2008 Client Reference Inventory ID 138164 STR BK Foods Program Shuster Sample 1D 0803689001 Attn: Alex Sanchez Client Sample ID Mayes-Classic,Bulk 5505 Blue Lagoon Drive Miami,FL 33126 Lot# 200802150000A071508E1VD 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,% AOAC 95054 83.34 Salt,% AOAC 971.27 1.6 Acidity,% AOAC 942.15 0.26 pH AOAC 981.12 4.0 Viscosity(Brookfield),cps LC-TM-1048 124666 General Condition Direct Observation Acceptable Diana Brooks Project Manager Page I 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 appatendy 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 Shr*���` Canton,MA 02021 Phone: 781-821-2200 An STR Compmy Fax: 791-821-9266 www.shusterlabs.com Folder# 0806281 Supplier Ventura Foods,Ontario Report Date 4/1/2008 Client Reference Inventory 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# 200803 1 80000BEXPAUG 182008MI-DDLE Method-. .. Results Test I Microbiological Aerobic Plate Count USFDA BAM <10 ct/g Combined Yeast and Mold USFDA BAM <10 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 it pH AOAC 981.12 3•9 Viscosity(Brookfield),cps LC-TM-1048 137333 General Condition Direct Observation Acceptable : i i I' I I Diana Brooks Project Manager Page 1 of I Ibis 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 aW 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. 3 i Shuster Laboratories,Inc. Laboratory Report 85 John Road Shu " Oer Canton,MA 02021 An STR C,ampwy Phone: 781-821-2200 Fax: 781-821-9266 www.shustertabs.com Folder# 0806675 Supplier .. Ventura Foods,Ontario t9 Report Date 4/3/2008 Client Reference Invento ID 142049 STR BK Foods Program Shuster Sample ID 0806675001 Attn: Alex Sanchez Client Sample ID Mayonnaise-Classic,Bulk 5505 Blue Lagoon Drive Miami,FL 33126 t# 20080320000OX082008BEG Lo Test Method Results Microbiological I Aerobic Plate Count USFDA BAM <10 ct/g j Combined Yeast and Mold USFDA BAM <10 ct/g 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 Diana Brooks Project Manager Page 1 of I This report is rendered upon the condition that it is not w be reproduced wholly or in part for advertising or other purposes over our signature or in connection with our j name without special permission in writing.Our letters and reports apply to the samples tested and arc 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. � t � w O it 7he National Food Laboratory, Inc. 6363CLARKAVElWIE,DLOJN,C4U:C*WL494%8-3097 (923J 829-1440 f i 7 LISTERIA MONOCYTOGENES/SALMONELLA/STAPHYLOCOCCUS AUREUS SURVIVAL IN A BULK MAYONNAISE PRODUCT For Burger King Corporation The National Food Laboratory MW6423 March 7, 2002 i By Silvia Nakai Research Microbiologist Process Research and Microbiology Division r I .As.Mary Sandford Burger King Corporation ONOW02 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 25GC 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 i of each strain is presented in the table below. Table 1. Strains of Or anisms Used in the Validation. 7077 Semi-soft imported cheese 7085 Brie cheese i 7092 Honey-cured ham-sliced lunchmeat 7064 Beef, serot pe 112a 7340 Hot dog/Deli meat isolate, Bil-mar outbreak 98-99 7301 Salmonella senftenbe 7303 Salmonella senftenberg 7400 Salmonella typhimunum 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 thiosulfate and ferric ammonium citrate. For Staphylococcus aureus, plates counts were performed on Phenol red Agar supplemented with mannitol, and for Listeria monocytogenes, plate counts were performed on Modred 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. i 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 add stress; this sublethal acid stress pre-adapts the organism to subsequent lethal acid stress as well as increases its heat resistance. Cultures of separate organism strains were separately inoculated into 40 ml TSB+G and incubated at 35°C for 18 hours. The 18 hour cultures were centrifuged,washed twice with Butterfield'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 pals 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 35*C 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 0.933 at 22.4°C 3.85 0.31 % <10"` 0.932 at 22.8°C 3.89 0.28% <10* 0.932 at 23°C 3.92 0.30% <10* Estimated counts(CFU/9) •Ails.Mary Sandford Burger King Corporation 03/07ro2 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:. :. : ..:.:..-CFEfri`' '• i' Listeria monoc o enes 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. 'Y >:*x. ,:•��` 'ci�.s Ste. y'''• ':t ' 1 7.45 ktpC#F `r 2 3.88 7.59 7.46 3 7-30 Control 3.85 <1.00* <1.00* p .� 8• �+ a�.#h J•�r' '-Control 1 , 1 1.00 }` 2 3.82 2.48 2.03 7a�s 3 <1.00" x}? r, Control 3.85 <1.00" <1.00* r� "�•�r�D' fit;':'�:, <.-1.�.::..,tE%�:;;t.- '7^`- ,Y cis::, '��1:" 'S1.�Yr'• 4 .J _ (]� -r..<1.00, Y'.>q•.� _P L.!. d' Y,•�.. Control 1.60 2 3.85 <1.00* 1.29 Control 3.83 <1.00* <1.00* NE 6;q '! 1 <1.00* 2 3.88 <1.00* <1.00 3 <1.00* Control 3.89 <1.00* <1.00* Estimated _� I Ms.Mary Sandford Burger King Corporation 03/07/02 Page 4 Table 4: Log Reduction of Salmonella counts. 1 7.56 2 3.87 7.66 7.60 `x„•;:. Control 3.89 <1.00' <4.00* .M.c is <!•.�'�`��-?. ;•.95 :two• `F' ' t�>,;•"_ :�,��.,<�.'�_a'�':. �iontFO�'. _ �.90:":.:. _ .� .�Q" '�:• .<'� Qd* _ • e 1 5.14 ` 2 3.91 4.89 5.06 3 5.12 Control 3.82 <1.00* <1.00* 1.70 Control 1 3.11 t 2 3.85 3.78 3.41 3 2.72 Y Control 3.85 <1.00* <1.00* — �. Qotl'O'< - "'•�:"' _�"k::QO:;.- ..F: 2 3.90 <1.00* 1.10 3 <1.00* !?r F Control 3.86 <1.00* <1.00* ' *Estimated J Ms. Mary Sandford Burger King Corporation 03/07/02 Page 5 Table 5. Log Reduction of Staphylococcus aureus counts. - _ C'v _ 1 7.98 x 2 3.92 8.08 8.11 3 8.23 �> Control 3.89 <1.00 <1.00 .Control• 86. ` t r 2 3.84 5.72 5.75 �;�;"pT.• .mot; 16 3 5.52 Control 3.83 <1.00* <1.00* -740 Contr I'. 1 Q. + : 4.04 2 3.83 7.38 6.90 3 4.00 Control 3.81 * * .�e(.•�Ll�''Js•i; - .:1' .1 _ _ .P:>7.J'' -!kt''E "f: ��4 i'zf'f.: 6.40 5.:70' 't as, �a s t ContFoi ;3 87 <1:00. <'fn 4.68 2 3.90 <1.00* 4.20 _: .: .. 3 <1.00 '^ Control 3.89 <1.0( <1.00* *Estimated 5 RESULTS/DISCUSSION: 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 Listeria 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 fogs 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 25°C, can, within 48 hours, effectively reduce populations of acid-adapted L. monocytogenes, Salmonella, and S. aureus. ; I � I J do (C (n)do (: U . S . Public Health Service 2013 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 4 .P i`$ b4 i •{ ��t x xr t* t '4k ."$i ry. ry tiA�,+�`` $°.� ;toss AW ,values pH ` 4 6-,or less , •�hpH >�4 6 5 6 r �pH >}5`61617 3 s • . . .,,x 3., ., ,�§°+.s"�„� �tia.l�<''ue x .�� z't;'� . ..�n u�. ,rr •.�'� ,1 .t., „7�;,tsr�' .r t, '� <0'92 � non-TCS FOOD* non-TCS FOOD non-TCS FOOD 0.95 a non-TCS FOOD non-TCS FOOD PA** 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 A, values "A"'Y' 6, non-TCS Non JCS non-TCS food non-TCS food* food food 0.88, 0 90 non-TCS non-TCS non-TCS food PA** food food W > 0"' non-TCS non-TCS PA PA food food > 092 non-TCS PA PA PA food s. 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 w 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 Office of Food Safety/Retail Food Protection Team 1 i Reference Document: 2005 Food Code Provision: 1-102.10(B); 3-501.17 E. i Document Name:Condiments—mayonnaise v04 Date: February 03,2006,Editorial Change May 31,2013,Editorial Change March 6,2014 Question: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 greater than 24 hours- Since the mayonnaise is not PHF11CS the date marking section (Joes not apply to the container after it is opened. Use-by dates on the label are for quality,not food safety. -• i If this is"home made"mayonnaise,then the recipe,processing and pH would have to be evaluated in order to determine if it is a PHF/TCS or not. References: 1. 2005 Food Code, 1-201.10(B) Statement of Application and Listing of Terms(deft ition 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 The information on this page is part of the Food and Drug Administrntion's(FDA's)Food Code Reference System(FCRS),a database which is available at ht:llacge,sgdaplfda.gov/scriptsffcrs/. Links to any non-Federal organizations are provided solely as a service to our users.These laths do not constitute an endorsement of these organizations or theirprograms by the FDA or the Federal Ggovernment,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 Hwnan 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 responsible for any subsequent changes to the Web addresses for these links after March 6,2014. Page 1 of 1 3 -L, ING® 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 timehemperature 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&areens, 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, sliced/chopped-onions�were estimated to have a pH of greater thanS1and water activity-off 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"spory es 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 t Onions Required For Sandwiches Key Standards Product Storage Product Holding (Whole onions) (Sliced onions) Room temperature Room temperature SSF to E 85� SSF to 85 C � o 0 (18°C to 29°C) (18 C to 29 C) n RUDT NIA E to , }` j4u�: USE (1°C to 4°C) nO.nn.nri; THRU 21 Days 0-1 (Based on quality) P 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 REMY NIA —Aft 94 days,quality of onions must be use ca inssplded before Ong us 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 King Corporation and may be used only in a manner and by persons approved by the Company. Release Date:10V Ingredient Preparation/Condiments Onions 1 r Quality Steps Prepare Onions 1. Using®,remove enough whole onions to Prior to preparirng onions: last through end of day a Wash,rinse and sanitize — Properly inspect onions for quality as hands described above o Wearapproved disposable plastic gloves 2. Cut a. Place approved disposable plastic gloves on hands b. Place cut-resistant gloves over plastic gloves use dean and salted approved wke§ftd 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 k. a. Peel outer layers of skin and discard ,k Do NOT use ludte to repave 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 t 4 — "table Size:3 in.—4 in.(7.6 an.— x tI 10 cm.)in diameter ., 3 in.-4 in. (7.6 cm.-10 cm.) — Maximum Sim:3.5 in.(8.8 cm.)in length `i "' in Diameter — If necessary,peel layers until the onion is correct size c. Rinse onion in a clean,sanitized sink under running, potable water F 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 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 A f hands 4 — Use clean and sanitized,approved n Use clean and sanitized,approved art-resistant gloves. U art-resistard 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 pan with grate under slicer °°° pan with grate under slicer f. Lift slicer handle and hold — Be careful not to roach slicer Wades � f. Carefully place 1 whole onion in slicer . �. g. Carefully,place 1 whole onion CC,, 1?� — Cut ends toward sides of in slicer slicer '4 x — Cut ends toward sides of — Be careful not ro touch slicer slicer bladesh. 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 g one single motion and slice onion i. Lift handle and return to lock position k. Discard any rings that are 1 ,�5 P � in.(2.5 cm.)or less in y 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 Do NOT wq)e blades a. Using cut-resistant gloves,wash,rinse and with a felt. sanitize sly and blades Be sure to clean slicer thoroughly. b. Allow to air dry This manual is the property of Burger King Corporation and maybe used only in a manner and by persons approved by the Company. Release Date:1017 Ingredient Preparation/Condiments Onions 3 Ongoing ■ As needed,use PM to remove pans from walk- Do NOT ma old with new in cooler or under Prep Board sly OrkkX . — If removing from walk-in cooler,mark Board Prep discard label with discard time and apply u :u :00 '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 x< temperature before using product ® The smell of onions Can bansfer 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 may be used only in a manner and by persons approved by the Company. 4 Onions Ingredient Preparation/Condiments p p 1fiSAg 4 F Y U .S . Public Health Service U.S. FOOD & DRUG ADMINISTRATION 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 7 e t h" sa tR it i za n Pax 1 s Aw svalues� pH t{�4 6 or}.less r r p ° > 4& 5 6 Le �/M�H� >, f +yz'ciCl 1Zt, ..<0 92 `� ;p� non-TCS FOOD* non-TCS FOOD non-TCS FOOD non-TCS FOOD non-TCS FOOD PA** „� . 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 AV 44 10, 4 21- 4.,Z 4.6 `a5�Y4.id 6.10 > C_' U:iZ <0 881� n n-TCS Non-TCS non-TCS food non-TCS o iP �'��4 T, food* food food j, w 0.'9 0 non-TCS non-TCS non-TCS food PA food food 1.02 non JCS food non-TCS PA PA food 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. 24 ompre neve Evaluation and R w eWS Definition of Potentially food Science Hazardous an ic . Foo Safet Y 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) D' F Product 9ngredients pH aW Processing Packaging]Distrib.T Storage T Shelf-life Criteria :Pass/Fail Asiago potato cheese No 5.9 to 5.84 '0.88 Aseptic Aseptic — Ambier t 3 d S aureus Pass 0 bread (23) baking packaging t Salmonella, TZ E. coil H for d t Garlic foccaccia(24) No data 5.7 i 0.88 Aseptic Aseptic — A Ambient. . 3 d 'S.aureus, Pass l baking ,,packaging> e, , Salmonella,' 0 s E. cols(), cs "mono/or 6 d: South of the border No data. 5.4 to 5.5 `.87 to; Aseptic J Aseptic — Ambient 3 d S..aureus Pass p foccaccia (25) 88 ' baking ' packaging Salmonella w° 3 t i E. coli() L E 7 J Y^a ,;. mono for 6 d o Italiano foccaccia (26) M ., No data., 5.6 4 0.87 t Aseptic Aseptic. a — Ambient 4 3 tl S;aureus M' s Pass N acka in Salmonella r N baking P g. g• §. }-, c rt Y. f mono"for 6 d j Q 7 m Jalepefio/cheddar w �,.__z 5.6 to 5.7 0.86 to Aseptic F ,Aseptic — �° Ambient i 3 d c S aureus i Pass O• foccaccia (27) s _ 0 87? baking packaging ro Salmonella �� � E. colt() L a mono:for 6 d° i o Vegetable medley ' ` - .'` 5.9 to 5.8 �0 88` Aseptic �Aseptic '' — Ambient 3 d S" aureus �... Pass O r ll cQ °1' foccaccia (28) baking packa a ging .` Salmone y E.,coli O L 0 O mono for 6 d H 3 Q ti Meats (29) No data ; — ' — — Chilled — - Possible abuse :p Failed ,. z, 4 §' ) during handling p VI Fermented <51 ! Acidulated or Packed — - Ambient `. — pH, challenge Pass v�i z x µ N sausage(30) fermented, then t chilled for L:mono Sal i < <. cooked r. quality `monella S G" r „4 :aureus, C but F Fettuccine Alfredo 5.8 s'098 Heated to 205°F, rMAP;n — ', 40°F 60d C. hotubnum Pass ' :challenge no Ic w/chicken (31) filled and sealed plastic tray R N at 176. Cooled to ir Y ' 4 toxin for 5 d Z ) 40OFin2h at70°For60'" O r j , d`at 54°F E ,, <5 0 96 Pasteurize in Canned — 80 OF C. botuhnum a Pass O Canned salads(32) 2 challenge (data. N (Ham, Chicken,Tuna) container $ ^_ .not included) z Only general(33) � No such products(34) - D' Chopped Lettuce (35) +, — — — Ambient , <8 h r Challenge w/ 'q Pass(?) Z t a a #' r, 1 Salmonella,&L. , ,. s y s + a c mono i O (Chopped:Omons (36)) �w — — — r Ambient <8 h `" Challenge w/ ass(?) t ? Salmonella& L..: .mono' V W 1� BAR ON K.o Date Name Address City, State Zip Code Email RE:Lettuce, Ci— - -- Bear Ms/r: From time to time,we receive inquiries about the propriety of handling of BURGER KING® sliced lettuce 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. A copy of Burger King's Standard Operating Procedure for preparation and handling of sliced lettuce is included.Note that this procedure calls for a maximum holding period of 4 hours at room temperature. 2. 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 Kingg Standard Operating Procedure provides this control. Sliced lettuce is not held for longer than four hours prior to discard. 3. The FDA guidance document on `Recommendations for the Temperature Control of Cut Leafy Greens during Storage and Display in Retail Food Establishments' stated that establishments that offer cut leafy greens on a sandwich fixing station may establish a procedure for tracking the time that cut leafy greens are held outside of temperature control and for disposing of product within a 4 hour limit. Hopefully,this information will be useful for those who may be interested in the rationale behind our standard lettuce handling procedures. If you have any additional questions,please contact Audrey Kreske, Senior Manager,Global Food Safety, at(305) 378-7432 or via email akreske@whopper.com. Sincerely, BURGER KING CORPORATION (lia ook- Audrey C. Kreske,PhD BURGER KING CORPORATION 5505 Biue Lagoon Drive•Miami,Florida 33126 9 Phone(305)378-7432•fax(305)378-7367 Lettuce — Pre-Cut (Bags)Required u (Optional Procedure) _. ,. For Sandwiches Key Standards Product Storage Product Holding Room tem58'so,"J tu 65 ,to LI (18°to 29°C) t01,uu� n (1°C to 4°C) n .nn.nr► u�.uu.uu Getting Ready Prepare Lettuce Lettuce e • 1. Remove"quick"bags from walk-in cooler 2. Shake"quick"bags to 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): fu uuuu use. ff evw d,discard and mmid x as waste_ r 4. Store under Prep Board 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:0914 ingredient Preparation'Condiments Lettuce—Pre-Cut(Bags) 1 U Pan Method 1 Pan 2 or more pans 1. using Q°remove bag of lettuce from walk-in 1. Using M,remove enough lettuce from walk- cooler in cooler a. Open bag and place required amount of —Open bag and place required amount of lettuce in 1/2-size ready pan lettuce in 1/2-size ready pans — Do not place more than 1/3 bag in one pan — Do not place more than 1/3 bag in one pan b. Mark Board Prep discard If lettuce remains in bag... � label with discard time °ug:uu:uu a. Close bag by folding over the edge and and apply to pan sealing with fire-grilled tape If lettuce remains in bag ... b. Store in walk-in cooler a. Close bag by folding over the edge and sealing 2. Store lettuce pans with fire-grilled tape If placing on Prep Board... b. Store in walk-in cooler a. Mark Board Prep 2. Place pan on Prep-Board discard label with u :uu;uu discard time and apply to pans b. Place one pan in condiment well and cover remaining pans with lids and store under Prep Board If storing in walk-in cooler... — Cover pan(s)with lid(s)and place in walk-in cooler I Release Date:0914 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 -Lettuce—Pre-Cut(Bags) ingredient Preparation/Condiments Quality Steps MethodLettuce "Quick" Bags Pan 1. As needed,use M to remove°quit' 1. As needed,transfer lettuce bag from under Prep Board a. Using rpm,remove pan from under Prep Remove label from bag and transfer to comer Board or walk-in cooler of pan — If removing from nn nn —Do NOT mix old and new Whice walk-in cooler,mark n uLi i uu uu 2. Place on Prep Board seam side Board Prep discard up,next to ready pan label with discard time and apply p I to an 3. Open"quick"bag so b. Remove lid from pan a Shake."quick"bag to center c. Place pan in the condiment well or under Prep product in bag Board b. With vertical seam facing up, Y. — Ifstonag under Prep Board,replace lid _pull seam away from the before stonng lettuce — Before placing ready pan in condiment c. Open"quick"bag at beginning ;r well,break up any large lettuce chunks of vertical seam to release air — Do NOT mix old and new lettuce from bag d. Begin tearing at seam end closer to you e. Tear seam away from you f. Open completely from end to end — Do NOT tear bottom seams; leave them intact 4. Place lettuce in ready pan a. Lay"quick"bag in ready pan t` b. Gently stretch"quick"bag over , sides and corners of ready pan, » , creating a liner 5. Transfer and hold Y —Break up any large lettuce chunks — Place ready pan in the condiment well -End-of Day Discard and record as waste any lettuce that has been held at room temperature for any length of time. Focus Point <:c:The 4 hiour hold time begins when lettuce is F removed from refrigeration o Discard and recorder wasteany.l�m„ :l A� expiration and unused lettuce held at room temperature at end day 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:0914 Ingredient PreparabontCondiments Lettuce—Pre--Cut(Bags) 3 0 0 ° U . S . Public Health Service FrDA& 2013 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service - Food and Drug Administration College Park, MD 20740 (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; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk, (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH 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, Time/Temperature Control for Safety Food, Disposition. (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 13-501.17(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 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; Pf and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 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: hours (1) The FOOD shall have an initial temperature of 50C (41°F) or Tess when removed from cold holding temperature control, or 570C (1350F) or greater when removed from hot holding 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 (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: S hours (1) The FOOD shall have an initial temperature of 5°C (41°F) or less when removed from temperature control and the FOOD temperature may not exceed 210C (70°F) within a maximum time period of 6 hours;P 95 (2) The FOOD shall be monitored to ensure the warmest portion of the FOOD does not exceed 210C (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 50C (41OF) or less cold holding temperature control,Pf and (b) The time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control; Pf (4) The FOOD shall be: (a) Discarded if the temperature of the FOOD exceeds 210C (700 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 (41OF) or less cold holding temperature control; P and (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 IM (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;Pt (C) Using FOOD ADDITIVES or adding components such as 96 July 7, 2010 Program Information Manual Retail Food Protection: Recommendations for the Temperature Control of Cut Leafy Greens during Storage and Display in Retail Food Establishments Background The 2009 Food Code identifies cut leafy greens' as a food that requires time and temperature control for safety, or a TCS food. Therefore, the provisions of the 2009 Food Code that apply specifically to TCS foods apply to cut leafy greens. Cut leafy greens were designated as TCS food because they provide a medium that readily supports the growth of pathogens when they are held without temperature control after the internal fluid and nutrients are exposed by cutting the leaf. Cutting or shredding alters the physical properties (i.e., damages the waxy cuticle) and biochemical processes of the leaf and provides opportunities for microbial invasion of tissues. Studies show that E. coli 0157:117 is more likely than Pseudomonas, a predominant psychrotrophic spoilage microorganism that is able to grow at refrigeration temperatures, to become attached in the stomata and cut edges of the lettuce leaf(15). Studies on the survival and growth of E. coli 0157:117 in lettuce demonstrate that E. coli 0157:H7 will decrease in numbers if stored at 39 -41OF but increase at higher temperatures (2). Contamination of leafy greens with pathogens can occur in the field, cooling facilities, packing houses, processors, transport vehicles or food establishments. Regardless of where or how contamination occurs, refrigeration at 41OF (5°C) or less in food establishments will prevent the growth of pathogens that may be present on cut leafy greens (1, 10, 11,17). Storage of leafy greens at temperatures above 41OF (5°C) may allow surviving pathogens to multiply and counteract pathogen reductions that may result from prior washing in cold or warm (13) water containing chlorine or other disinfectants. Refrigeration at_< 41OF (5°C) not only limits the growth of bacterial pathogens, but has also been shown to result in the inactivation of certain pathogens over time. Collectively, the implementation of Good Agricultural Practices (9), Good Manufacturing Practices (16) and proper temperature control for safety (TCS) at the point of sale or service (7), will mitigate the impact of any contamination that does occur. Sensory panels and experiences from recent lettuce and spinach outbreaks show that the sensory quality of fresh and bagged, fresh-cut leafy greens lasts at least a week after the "sell by" or "use by" date and often much longer (3). The anticipated shelf life ' The 2009 Food Code defines"cut leafy greens"as fresh leafy greens whose leaves have been cut,shredded,sliced,chopped,or tom. The term"leafy greens"includes iceberg lettuce,romaine lettuce,leaf lettuce,butter lettuce,baby leaf lettuce(i.e.,immature lettuce or leafy greens),escarole,endive,spring mix,spinach,cabbage,kale,arugula and chard(7). The term"leafy greens"does not include herbs such as cilantro or parsley. Lettuce and other leafy greens cut from their root in the field with no other processing are considered raw agricultural commodities(RACs)and are not included in the definition of"cut leafy greens"and are therefore not considered a PHF/TCS Food,as defined and applied in the 2009 Food Code. 1 July 7, 2010 for many bagged, fresh-cut leafy greens is approximately 12-16 days. Spoilage microorganisms, mostly aerobes that normally act as indicators of time and temperature abuse to consumers, do not necessarily outgrow and spoil cut leafy greens before pathogens increase at abuse temperatures. This means that while pathogens may grow in numbers, the leafy greens still look visually acceptable to consumers. Proper storage and handling of cut leafy greens The 2009 Food Code contains a number of provisions that apply only to PHF/TCS foods, such as cut leafy greens. These provisions apply to commercially processed cut leafy greens, such as bagged salad mixes and spinach, and to leafy greens that have been cut"in-house" for sale or service to the consumer. These provisions are summarized here, along with suggestions for their application and verification in jurisdictions that have adopted these provisions. Receiving Cut leafy greens must be received at a temperature of 41OF (5°C) or less and be free of evidence of previous temperature abuse (3-202.11). • This requirement does not apply to the receipt of whole heads of lettuce and other raw agricultural commodities. • Refusal of products containing cut leafy greens when proper temperatures can not be assured is one way of achieving compliance with this requirement. y • Suppliers of commercially-processed, cut leafy greens generally recommend transport and storage of their product at temperatures below the 41 OF (5°C) limit established in the Food Code. Storage and Display Cut leafy greens must be maintained at temperatures of 41OF (5°C) or less during cold storage and display (3-501.16). • To verify proper cold holding, measure the product temperature using an appropriate temperature measuring device. A thin probe thermocouple can be inserted in thicker stem portions of the leaf for a valid reading. An infrared (IR) thermometer can also be used to measure the surface temperature of the leaves. IR thermometers may not be as accurate in measuring the temperature of bagged product as the packaging material can cause reflections of the IR beam. For sealed bags of product, insert a thermometer stem or thermocouple probes between bagged products or fold the bag tightly around the probe to ensure adequate contact with the product. • Refrigerators and cold storage units in which cut leafy greens are stored should be equipped with air temperature monitoring devices that allow them to be checked for proper operation and temperature control. If fresh leafy greens are cut or chopped within the food establishment, the cut product must be discarded if not sold or served within 7 days of the time the product was cut 2 July 7, 2010 (3-501.18). The product must be marked to indicate the date by which disposal is required, unless the cut product is held less than 24 hours from the time it was cut. (3-501.17) If a container of commercially processed and packaged cut leafy greens is opened in a food establishment, the product must be discarded if not sold or served within 7 days of the time the package was opened (3-501.18). The product must be marked to indicate the date by which disposal is required, unless the product is held less than 24 hours from the time the container is opened. (3-501.17) Time as a Public Health Control Time alone, without temperature control, may be used as a public health control for the storage or display of cut leafy greens for a limited period if written procedures are developed and the required conditions are met (3-501.19). • If a food establishment lacks the equipment necessary to maintain the required temperatures of cut leafy greens, the development of procedures for the proper use of time as a public health control may represent a viable alternative to temperature control. For example, establishments that offer cut leafy greens on a buffet unit or a sandwich fixing station may wish to establish a procedure for tracking the time that cut leafy greens are held outside of temperature control and for disposing of product within a 4 hour limit. Recommendation: To reduce the risk of pathogen growth, maintain u °p g g a cut leafy greens at 41 F 5 C or 9 ( ) less during storage and display. Routinely monitor the temperature of the product and the equipment used to maintain product temperature. References: 1. Abdul-Raouf, U.M., L.R. Beuchat, and M.S.Ammar. 1993. Survival and Growth of Escherichia coli O157:117 on Salad Vegetables, Appl. Env. Microbiol. Vol. 59, pp. 1999-2006. 2. Aruscavage, D., K. Lee, S. Miller and J.T. LeJeune. 2006. Interactions Affecting the Proliferation and Control of Human Pathogens on Edible Plants. J. Food Sci. 71(8), R89— R99 3. CA DHS/US FDA. 2007 Investigation of an Escherichia coli O157:117 Outbreak Associated with Dole Pre-Packaged Spinach. Available at http://www.cdph.ca.gov/pubsforms/Documents/fdb%20eru%20SPnch%20EC%20Dol e032007wph.PDF 4. Chua, D., K. Goh, R.A. Saftner and A.A. Bhagwat. 2008. Fresh-Cut Lettuce in Modified Atmosphere Packages Stored at Improper Temperatures Supports Enterohemorrhagic E. coli Isolates to Survive Gastric Acid Challenge, J. Food Science. 73(3):M 148-M 153. 3 July 7, 2010 5. Delaques, P., S. Stewart, S. Cazaux and P. Toivonen. 2002. Survival and Growth of Listeria monocytogenes and Escherichia coli 0157:H7 in Ready-to-Eat Iceberg Lettuce Washed in Warm Chlorinated Water, J. Food Protect. (65)3: 459-464. 6. DHHS/FDA. August 22, 2008. Irradiation in the Production, Processing and Handling of Food, 21 CFR Part 179. Docket No. FDA-1999-F-2405-0005, available at http://www.regulations.gov/search/Re.gs/contentStreamer?oboectid=09000064806d2f 95&disposition=attachment&contentType=html 7. FDA Food Code. 2005 and 2007 Supplement. Available at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode200 5/default.htm 8. FDA Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, Escherichia coli 0157:H7 and factors affecting microbial growth in foods, available at http://www.fda.gov/Food/FoodSafety/FoodborneIIIness/FoodborneIIInessFoodborne PathogensNaturalToxins/default.htm 9. FDA Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables, available at http://www.fda.gov/Food/GuidanceComolianceRegulatorylnformation/GuidanceDocu ments/Produceand Plan Prod ucts/UCM064458 10.FDA Survey of Imported Fresh Produce, FY 1999 Field Assignment, available at http://www.fda.gov/Food/FoodSafety/Product- Specificlnformation/FruitsVegetablesJuices/GuidanceComplianceRegulatorylnformat ion/ucm118891.htm 11.Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table. Int. J. of Food Microbiol. (104) 239-248. 12.Institute of Food Technologists. 2001. Evaluation and Definition of Potentially Hazardous Foods. Available at http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodPr ocesses/ucm094141.htm 13.Li, Y., R.E.Brackett, J. Chen and L.R Beuchat. 2001. Survival and Growth of Escherichia coli 0157:H7 Inoculated onto Cut Lettuce Before or After Heating in Chlorinated Water, Followed by Storage at 5 or 15°C, J. Food Protect. (64)3: 305- 309. 14.Palumbo, M.S., J.R. Gorny, D.E. Gombas, L.R. Beuchat, C.M.Bruhn, B. Cassens, P. Delaquis, J.M. Farber, L.J. Harris, K. Ito, M.T. Osterholm, M. Smith and K. M.J. Swanson. 2007. Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators. Food Protection Trends, 27(11): 892- 898. 15.Takeuchi, K. and J.F. Frank. 2000. Penetration of Escherichia coli 0157:H7 into Lettuce Tissues as Affected by Inoculum Size and Temperature and the Effect of Chlorine Treatment on Cell Viability. J. Food Protect. 63(4): 434-440. 16.U.S. Code of Federal Regulations. 2008. 21 CFR Part 110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food. Available at http://www.accessdata.fda.gov/scripts/cdrh/cfdoes/cfCFR/CFRSearch cfm?CFRPart =110 4 July 7, 2010 17.USDA/AMS Microbiological Data Program Progress Update and 2005 Data Summary, available at http://www.ams.usda.qov/AMSvl.0/getfile?dDocName=MDPSUMM05 and the 2008 Data Summary , available at http://www.ams.usda.qov/AMSv1.0/getfile?dDocName=STELPRDC5079908 18.Wachtel, M.R. and A.O. Charkowski. 2002. Cross-Contamination of Lettuce with Escherichia coli O157:117, J. Food Protect. (65)3: 463-470. 5 ems ' HACCP r _ Introduction Bturger King Corporation(BKC)follows the principles of Hazard Analysis Critical Control Pant(or HACCP) rrranagerrrentsystems for assuring the safe production of all menu items.This systefn evaluates and monitors the flowof food through theraw materials supplier,processor,distributr and restau Pant to identify foods and pradioes that are most likely to cause illness,establish procedures to'reduoe these risks and monitor these procedures to assure preventive rrvmres are being followed. The foundation of the BKC HACCP program is the execution of strict operations and sanitation policies and prooedres to assure the safety of all menu items.ByfolloWng all Burger long Carporation operations guidelines for receiving food,food storage,food preparation,cooldng,food holding,food assembly,food serving,deaning,sanitation and personal hygiene,the safety and qualit)r of rnew dam are guaranteed The BKC HACCP program review is based on the following BURGER KING°menu items: . Big Fish Sandwich ■ French fries . Original Chicken ■ TENDERCRIS13111 t Sandwiches ■ French Toast.Stidcs Sandwich Chicken SarxWch Z■ Burger Sandwiches ■ Hash Browns ■ Salads ■ T13ILL® ■ Chicken Niggets ■ Onion Rings ■ Shakes Chicken SarxWch ■ Crispy Chicken JR ■ Soft Serve/Sundaes . Veggie Burger Sarx w c hes Menu Flowcharts Standard flowdwts for each category of the BURGER KINCP menu illustrate operational steps. y Product HACCP Summary for Critical.Control Points Operational Steps A standard HACCP sunnary for identification . Reoeiving of critical oontrd points is provided mM the ■ Storage—Fri,Pe igerator,Walk-in Cooler, fdlouang information based on the 7.prin dples DryArea of HACCP: s on 1. Condu d a hazard analysis a Thawing 2 Identify the critical control points(CCPs) ■ C',00ld iglRet>ealing 3. Establish the critical lirrits a Hold irxjUiscard 4. Establish mordaing procedures - Assembling ar d Ong 5. Establish comedive action . Holding(Finished Produ tyDiscard 6. Establish verification procedures a Serving 7. Establish record keeping and docur rotation This manual is the property of Burger King Corporation and maybe used only in a manner and by persons approved by the Company. Release Date:0515 Crisis/Compliance HACCP 1 Big Fish Sandwich Flowchart Rddes Tartarsauoe" Dn FisfiPatiy teWioe Recelvin g� a ..AAt ma�latnspe6fi asfnpn2v1pokdsUpp sarttic ifs s Storage .. Room M aAe Ot�tC oPP ;g a „V _RAreadjrpat 3hawing placeirt,= `. Port*outerlea+eeout �tman idar., � �. ,tiytiesfr�', .�t Sfanend �dqp,, _ .Toasting r �Elac®inf]tito95� Cooking Rana into M/t1 PW'Fry-. Fig in ready pen * 4 hni nin hdd,dscard Tuna3 3 mn {"r Jes Cddc-aA l errp. 155T min (.M Cmn)eoords j5 s Mrlidlhg= {60'Gmin� 17�tt1�ier30MnAes Ahicdt7tWgetFrk6PHO (6tI`Cftinj r OfieRerBUrrinUtec;' --— ;— As§errtbiirtg and3Mrappi — FT $erpingt. *Lkmed portion d opened Container is Meted,refrigerated overnight and used first red day. Release Date:0515 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 HACCP Crisis/Compliance Breakfast Sandwiches Flowchart OrimB Data. Fi Cadmd kayccidmd. mased � (�) �n F win a Rsoeivttt�j � jx y E - - -MA�+4srredeht�edfirart0�tmn�Prtned�Upp�sytld�riblgs,',` � '�tf. ..� r�. ` ��.*` 34 Storage -' , Z1aasCtn _ (4%*cc) Rehosi - ThaWFng Cooking +... t hby Cooking `gottk.inp, Cooking 1�kmin-- - RMOMPJl ':R6Lm gideN Renainkietl a ah- "t+ 'Heaekt a Ft69941 Rm in p9rF p trjgp� ser>tva _ 4AhPn �. OV&W aaaiat 7dayamai, Fig ta30YPan Fd randy pal n� Cookin0 Toasting gh � ait, 1eat l �i q mr� q Ranh Rana Eb[kaYt articcstc&re 'i "Ftr6r ardasktiire .-_._ dsrad IBM fA1WdyP� - p� i Fin dscwd 6i6kWj n7f1.1 q� 13"Inaer Iowa (B6' .V, t'bdrh F' G,AwbAft 116f•Ck RHadin dead � Tdra�r ?�`} Oxt=aLL Rauh iodating 4xeodd. - ,I 175�Frrvt .:•;: } t79'Ggin.) knsfa. :, C(99aordf -,. trine p1+nAttca A41oj'R{r>�F Rsegt�C CxyFW ai*friJ '-C46% ' tlHarl3n'. - R4J �'14g'�CFmrt ((7ggg��Q``��FrtBi ig0"F (7g4��GFmn. ContAiK* 1«7'Cr n,� tXswdoa D�iswd_ ISxddd �, 2 '45itinfay 00aiAl a ODZA a BDnin+tet dMO law Mttm4ulm d� tSegWaAar t17F6P-WFO- UMFolt1 IfiSF}63 IFZF6 1 '� BTCmrri) ��Ci� (GB�b'OFih�n} low. (�Min.) L> Ad 17A' d ,ti,Q om Cater -1164PVCFirnt's i go halt� Osodiiir 3pni0ts {tlnn kM :'90rrinAfB - =P�aeAt b11n9 alid'11ira0'G1np".. - .- �otdtn0 rHutding' tpRtnta; I *Cooked bacon lettover at end of day rrust be plaoed overnight in walk-in�cooler and used."ng hunch period the need day. This manual is the property of Burger King Corporation and may be used only in amanner and by persons approved by the Company. Release Date:0515 Crisis/Compliance. HACCP 3 Burger Sandwiches Flowchart 8B�Sewe' Pddes ���,,�,,p lY "uy`nn K Saxe III �cvl 7 !M Tara Q7QS Lemm cheese Reaeiving � z�' z s<r . Aipodu[lsr�beped&a6arsfiomaf�7ro+edsupd6sts .- s= � `, � � � �. IO r) t Nblla6l iiooln V1t�kdA`( &r wb ►waeFa, Y fr98#5"C)+ .34Wd0°F �(18ks24i`C) � 1bKt� ov �m ,,�`�Prapttt8tion � FFV R9resd� g Tosstiti HapeLnfiy, Fffioae tale , FbY6da bomee Plecaintin beset.. sroe PEO ° 19%%0t' basmr e�ae iernT4. qe Ca4king' Un tliopistuck 4 hc1d, flaceAb PlarntnFM 8K'4r dsad Omat hcK „6sG 6rwer ji Fr . and cad Fig ` Ti t me' 4 6WC h dsard ip Fntn Cxhcut 975M - (IVC ntri) - Holding Ow (60°CLtili} Im45 Wd amterp tom' ,•,. =, bold, *N9N(g6rf#9 Ak MD10 dsad ateMddyy '1 mn Crtlrsj. a Assembling end.Wrapping�. eugerhyl;1141,}i�_bso Birgef ftOMdlas +�p9CgMrlterlP�inAes '�- .-� � Yki7FR�tR2 !�Nn6d ' Serving, " *Unused portion of opened container is covered,refrigerated overnight and used first red day. `Cooked bacon leftover at the end of the day nW be placed aught in Mk-in Coder and used during lurch period the read day. *"V%shed and sani ized prior to padogingby approved supplier. Release Date:0515 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 HACCP Crisis/Compliance Chicken Nuggets Flowchart chidren nogg& Receiving n 19f�1rudi�trrktdebsj�d5r&6on6fntirr8pgrq+gdae�anticuppb v,? � �^ s Storage g a+MPF z ; Preparation Cooking Place Into MtWmcL f Fryer O (7irrEe 2 munutesl seconds Co temp. 1&i°Fnin. pp4 Cmna 95seoords Hgtding ,- b s C�cardefter3orsntes « s M�rocr0.ka"Fi;u f4WF. > `DIs�after�rtint�s� � s i A8s9rrmlSifn9g11d1NfapPio9� -,. � �- Holding •i�etgiuh3 �z :f'jod&WIGrri�Aes- TM; e �' Ser4ing t— This manual is the property of Burger King Corporation and may he used only in a manner and by persons approved by the Company. Release Date;0515 Crisis/Compliance HACCP 5 Crispy Chicken J:R. Sandwiches Flowchart sew` Br, CrispyCtid-Paley tetene ' 3A&pledudsh�defU�erifN�tlarsl�analsprweds�asarddisffiEulas. � � » � ,��` StorOry EW F4 age - QFseea�s Vu3¢k�nCod too°0. 'Filldspenesr ' Too ftaaairt ; . E3aYoaealerleares . bones h u rhrbun lrytik8 wtsyy Cooking Place trio MlGRbArd Fryer. Fill In an 3KrF 4har holTd d (1r`1 Tirre 2 mlRtes 0 sew ((ffWC-, j5..ds _ - HOldi nt,� r• tai�YN>oaC�lfeFFlf 440'Fnin, ' Oiseadaflar30rnr►� MWWAXIO triry PHU `' t�tsoardeNer�ltHtnie�; =�- � ._ � �• �hs'serllbllnB`end UVCapping= � � � �,� .,��� Holding 4 .Olscarlafter70mrutes serviilQ,. potion of opened oonta rw is covered,refiigaated overnight and;used first next day. I Release Date:0515 This manual is the property of Burger King Corporation and maybe used only In manner and by persons approved by the Company. 6 HACCP Crisis/Compliance French Fries Flowchart French Ties Alltk+dmideLotnappoikads�pfe�5endti541tai9r�8..r s s ; a 4#i0'F a �.. PrepareCiorh g PpaeAtfloe�croometicfryfreeaer Lint-pofr eglyfNoYrykas ifoa lr�inftieci2trtr w �- _ j a Cooking., � Ft Fry fryer t r Ti+h>�2rtirx><es45'sEoorsF��9>a�lman 30&eo�r�v�docaddrg„. $ � . s Holding fiat r ry , 2 (W 4 V4nr1 -� . . �.a �: gsadaAer'7nireAes � � Y �"�c, w �.�•���.:,. .� 41 Assembling and Wrepping : Serving I 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:0515 Crisis/Compliance HACCP 7 French Toast Sticks Flowchart French Taal%ft �,Reeeiving Alipmdxlrrgdelo frgtrsppGaYedowpi lddsfibutas storagb , biaweF 3 r_ . POOhaslret. . - took ngx,v, fkcainboMlgA'adretRyec � �"� 180 _ t ' t�to , ygHolding Station 1 a 6 1E er2(l knii1E9 a d t40 Bsretl�r, ewedterB�r«!)� x Diseerde(t 40m1ades" L11mRir>cei AfbPwJWF m = ( Iri a deg9F45rriWas ' $ kTggo'OtitelFit6Pf•L/ � MM x 3 � 0 3•y ''� 5r• �"& emir W'IIfN� � '9 `5. R c _� Rssemti11r4g aitd Wratoping r I HoldingHeat Olub , C±scadafts1Qnirslas . F. Release Dale:0515 This manual is the property of Burger King Corporation and may be used only in manner and by persons approved by the Company. 8 HACCP Crisis/Compliance Hash Browns Flowchart HxhBMAM REagelvRng % vtiretlefnsp@dteallo�sflanappsndsai,rtti+bi�Ca 0*JTF. w OUST) Preparation's � — k hooking, x s Pledei[trSNUUCtF�y6t litt>a1 184�SU�seoa>da ., s s�tkn y F � � (8D°CrrirkM�as - - Assembling end Wrapping Serving I This manual is the property of Burger King Corporation and may be used only in amanner and by persons approved by the Company. Release Date:054 Crisis/Compliance HACCP 9 Onion Rings Flowchart Rings ^.Reoelvtng v PNpfadiGirt��iehoalicatioM1SffoPneppiodt�Gpfeltdd Storage, t)�10°F P.raaraGpn FtapeirihpMi6:pipdj§dFlyar�> � - � ��;' e Holding Bag�rgSfa6a+crDJtemF4tceCasllePMll .m u bW`Fhi2 9abon on Station) A4"Mbgrtq"a ;Wrapping g � SBXV1h� Release Date:0515 This manual is the property of Burger King Corporation and maybe used only in a manner and by persons approved by the Company. 10 HACCP Crisis/Compliance Original Chicken Sandwich Flowchart nhaartrese' Bun �Pauy Tareto" Chem if 'Reoeivir�q t _ _ � r:Nlpn3dV�nei�tQtirtmef+)kv�edst�plf�s'anclut9[s � '�r. . , . _ �� ' . ` Storage EnTeop r e ertp OYStorage 0 � F �040> er L I T—A ( 8+5°C> (1$to24C} (1toM Preparation w ;, Fd Toasting Fla9ein leoxQ; I id�rragixr RaoeintXnloasfa I? t_ {aa�uistan flu YM sh*dry 4 hour mmc oei Cooking R an add end w i--RRaiuct hdd.d card Rl ready pan (1t7F 4hourrtax: F hold,discard T.3 mnures 0 "out TWFtarp Z (74°C nin) 15seomds Holding Dtre1Pk i:�Blls r, 80'C 60n1rIl�0S. �� Ar9roGrtllre:{W'LS'. PKJ UrFffft ' � 60Cmn�}•-. IlDmintas - Assembling and Wrapping O�rdaQer a N10m "Uajsed portion of opened container is covered,refrigerated ouernght and used first next day. *'VbshW and sanitized prior to packaging by approved sgVie: This manual is the property of Burger IGng Corporation and may be used only in a manner and by persons approved bytheCompany. Release Date:0515 Crisis/Compliance HACCP 11 Salads Flowchart Ow Chem O%Ublw, 3Cheese Mxed t tethroenB T des' awes` 'Chem Chid PMTSM es F LL® a ergs Receiv,ng AAP�!�.rrBdalOflontapprvYedsarYloSsfi'G�ols. :: ,. _ m: 8tgrage e Vtf k CoUbt ,. a Rxrit t k :Ckroier Fn3®er Y k in : 34W41PF r 68to s 3abo40F Dt.tp°F a:,, ��}'to90f {�ma°c) - (18to24"t) (�wa°c) 18t5°C :Im4°fit F metn>rn FI➢reedypar; "Ran"ft M Piatovalu*6 ':i�'n�adyppaarn�, ReimefiYxrl Thawing Cook Thayri9r.to, rrix plareinSaiad coder,fits-, ooderftiparti 'ptacelnSalad order N Cm uvi�zx% inSahad51a6orf Safion000ler fiApp�a�, �oeirt Statcn in molar 34to4p°F fiSS S St cn; fdx�npsrr Station, 34b4(rF 34W40°F (I to oor rUwdl 6ab>9C�°F. aordrtenty ll .((iffi4°Cy unit " (t;to4°C) mrMiagi 34�40°E ' (,81o29°t 3Qto40°F idayUraa. ' �r�r `34togp'F 34to-40rE jtm4°C (im4G) 36TE �1to4'C) (4 to4�C) c1WC) FryrteshrT"— 1p NI — i4rYFnih TWM RtIgerabosaladbasesat39to4Q°F{1 4`47 dallsatadspLepereifinrast at�etenEtoft Cook-out Hoidirtg 165°FMrL t'>*WPdroe 54 VIFWnU . nds BoandH(riding �nasA>es C ' Soerd ' 14T rtint After ((e��p�GrrYn) ''4.SrrffRtes �"#�iaatEer 3mnf MPMU � 6D`C '140°frHn 60 minutes x �, �. Salving y A £: �r•�, ,_�, ,. "Use for Large Salads. "Assail le salad bases(ni)ed lettuce,Fbrnainelettuce,gape tornafoes;dried cranberries).Wed left re,gape timEk s and 3ctmeese blend(Side Salads). `` Finish asserrlbling large suds once ordered(apple slices,bleu cheese auTtiles,shaved parrriesarr cheese,&cheese blend and chicken pieoes). Release Date:0515 This manual is the property otBurger King Corporation and may be used only,in a manner and by persons approved by the Company. 12 HACCP Crisis/Compliance Shakes Flowchart UK Pastaried vanilla,Chocolate Strdae/SaR Serve hh Wipped Topping ar SbaKberry SyW r =AOPnodurlsrtetlq�sspininapoiibed�pi>asand_�ikrs Storage _ - V1bllcanCoder e � fihomTelrp, •, 30o40'F,. 6611D8 (1 b4 C) €(lab Cj a r a 4 ('reparation M"wire 34to40'F ' (11to4'C) d 5 Sarvirrg� z A- L C44to-wc ardo9tericraBars POST11SE w4>�eusedrenn SiMAGE a+ertunat theenddclaj 34u Off`IWo % To be used the red �y BFEAKCAIE A7LEAST EVERY 3 DAYS 'If shake mix is not 409F(49C),discard mix,repair machine,refill. i This manual is the property of Burger King Corporation and may be used only in manner and by persons approved by the Company. Release Date:0515 Crisis/Compliance HACCP 13 Soft Serve/Sundaes Flowchart StrEWSdt ShsHbeny cara'd or Ch000law SaoeMoe TOPP, FudgeTapprg Cones / prodctsmadetospeiilktiormflom ' ard6rs x V161}cGtfkder -- Romer * ' fbpm�B�p, 34to4lrF 0 1('F ¢ tp9�F 0toIVC) (718f5C� e. tl t WC)_ 'Piopar ttbrl s , Thawing,. µ 17 . 1 R9rFedine' 34to40°F 34lo40'F i fo4°C� (1lo4'C) Yy gaosin pan . . Udar—IZ refigeratq 31to4lPF (I to4'q RssnmbHn9. .Sorv)ng, 47to18'F �. s - S xn.v. '9Y _:- .- :� • . - a ......., .. -..'....r ra .n. Mp } M y�p�� � . Wtereis&;FMn S War® . 1LrLMtheaSdoFtlaS 34ro"o4o°F0to4P% To be used the red ATLEASrEVEW 3 DAYS 0.6 n, *If shake/softserve mix is not 409F(42C);discard mix,repair machine;refill. Release Date:0515 This manual is the property of Burger King Corporation and may beused onlyIn a manner and by persons approved by the Company. 14 HACCP Crisis/Compliance TEN DERCRISP&Chicken Sandwich Flowchart Chicken Pmoessad s� Bun Fill Be= Tondo Cfi ease temca i „ANixod!dsryedetaSP� +S suppfersandd�tdGtors. �. .,. # ., Storage a Poan7 Vtkik-incwer: I vwlkbColter t DY t*� :. 0*10'P r 34 40'F F .B6to P'' 30640°P,-' -18taP'C} � 3itto4° ' u (18tos9°Lj,�; ,. jttb4"C} b,.°� `• : ` Thawing, .P. P�eM . Cooking f8rre Dore F�rtlraouter' Parnstrjilday- bybasket- Plaoeinoven Slim _ teoiJr outstem' Apnrganired HI ready pan oorG6 ToasttAg terrperattre 4frorrrr®c chap fxldc dy Piazintxntoasle, and oodctirte 4 hour r ex Cooking Fill ready pan Mjti- rGt Fyer hold dswd cook-out. hold ready pan 3q°CCF}} Pryrtnsta7ur 1Frrut �d� 5rrirutes (79°Cmn) 10 wards Allothers—Terre PlOoeogd !"; 5rrinutes beconinoordn�t' erllarsh aeF as 2= 1s4s " HofOIno t71¢dWooeCeatie' (140°pnirt 30 mint 'F 140°FmR (60°C rein) ti�d ells �ssemtiringandVVrapping- ter'Ving, '`Unjsed portion of opened container is cm efed,refrigerated wwrught and.used first red day. -CO01(ed bacon Id bff at the end of the day mist be plaoed amnight invdk4n cooler and used during lurch period the neDd day.. *"*Vbshed and sanitized prior to padojng:by approved supplier. This manual is the property of Burgerl0ng Corporation and may be used only in amanner and by persons approved by the Company. Release Date:0515 Crisis/Compliance HACCP 15 TENDERGRILL®Chicken Sandwich Flowchart =. h$yorrmse Ein Ct d�rRod Tondo" lefane • Rac9lvlrtt�� � ,� AD>�odu3srria�tospea'tigUarsftailapQro.�dey�PP�esand�ltxfors �` � Storage f. FbOMTerrp - aYs 9 Ta5emF v � (18t5CJ m ' (1${o2W" e •x (tta4'G}` Preparsob •. . Tfi�Wing. • �Ti�awing � `� aUerlea�+es, . fd�arn' 1 a tbder _sAoe �'cttt 8n5dnd Me re Toasting 34to40°F P-M- aInbun ���- 4 har',rMd,riswrd Fp n P� I y f p Reheat 4harneo W ds�rd ,.Plaoetni �, e�ialciut �(fi0'Ci'rfn.j„ Moidtng .S:�L11�1Riroet�StlePFi.l 14(rFnft Board �&�8ftar W rrintes MaUlBoerd 'Uscatdaltet 45niuvdes v ` I FFA ISPHJ fry dsc�[d�C 9flrii+tr>tes J Assembling and Wrapping' _ ;< "Urxx;ed portion of opened container is om edi reNgerated overnight night and Lsed first red day. * and Sanitized pnOr to padegng by approved sLoier. i Release Date:0515 This manual is the property of Burger King Corporation and may be used only In a manner and by persons approved by the Company. 16 HACCP Crisis/Compliance. Veggie Burger Flowchart r-uoyea Rdaes KetdtQ 0n TmehY` Onions i ah,oe P8'{xodttlSrrsde��irorii�prak�dsarr�dst��ars '1' �'� ' t StoragetDOF ` . _--- g Roorri N61WdrtGooler:: (18tS ti" 186o?�'Gy Y3j 104! ieparaiton m a„ , --FNn�dy wu �Taastbg tar �#arr�cot, Cuterds, - RaioYe'o�t' �^ plaoehhn� savka sfae � r toad ped ri�a Ce UF14 WON OY66 A[eCetrKfuldi�l F3i rearypan �d��!a�.dy niuvre�w�h' 8(iarmat hdd a hgrrmpza discord qt : 4 har rr�:hdd; dsoerd As8ettlpllii��nnd Wrapping: �' *Uxwd portion of opened oorrtairw is cmmred,refrigerated aught and used first nBd day "Md,ad and sanitized prior to p rkVng by aPpe%Oier i This manual Is the property,of Burger King Corporation;and maybe used only inamanner and by persons approved by the Company: Release Data:05i5 Crisis/Compliance HACCP 17 HACCP Summary Table for Beef Patties Critical Hazard Critical Monitoring Corrective Verification Records Control Limit Procedures Actions Point Cooidng Pathogens Cook to Broiler cook Discard Measure xww minimum but product if beef patty Cheddist internal internal cook-out terrIPWAM temperature temperatures of 11'�F is not at least ( C)f or reached 3 timesldW or times/day if open after midnight A4ustor MwTiomeW repair calibrations equipywtt HACCP Summary Table for Chicken Nuggets Critical Hazard Critical Monitoring Corrective 'Verification Records Control `" Limit Procedures Actions Point Cooldng P&gjens Cockto Fryer Discard Meastre AiWPM. minimum temperature product if cookout Cheddist internal and time in internal terre terrpwature fryer temperature of product of 165OF is not 26mes/day (74°C)for reached 15 secords 363°F(IWC) P4ustor Therrrnrreter for 2 min.50 repair calibrations sec. equipment Autbmeted systerris Release Date:0515 This manual is the property of Burger King Corporation and may be used only In a manner and by persons approved by the Company. 18 HACCP Crisis/Compliance HACCP Summary Table for Crispy Chicken Patties Critical- Hazard Critical Monitoring Corrective Verification Records Control Limit Procedures Actions Point Cooking Pathogens Cook to Fryer Discard Nleasum AM'PM mnin un temperature product it internal Cheddist internal and time in internal cook-out tempera n `fryer cook-out ternperalure of165'F temperature of product (74°C)for is not 2 timestday 15 seconds reached 363°F(lWq A4ust or Thermometer for 2'nin.'10. r calibrations sec equipment Automated I systems HACCP Summary Table for Fish Patties Critical Hazard Critical Monitoring Corrective Verification Records Control Limit Procedures Actions Point Coding Pathogens; Cookto Fryer Discard Measure AJWPM parasites mrirrun terrperahae. product if cook-out Cheddist (vrry low ineernal and time in internal temperature probability) termperahae fryer temperature of product of 155OF is not 2 times/day (68°C)for reached 15 seconds 3UF(lWq A4ustor der for 3 rrin. repair calibrations equipment Automated systems 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 bate:0515 Crisis/Compliance HACCP 19 H CCP Summary Table for Original Chicken Patties Critical Hazard Critical Monitoring Corrective Verification Records Control Limit Procedures Actions Point Cooking Pathogens Cook to Fryer Discard Measure AWPM Onimrn temperature product if 000k-0ut Cheddist internal and time in intemal temperature tarpwature fryer temperature of products of 166OF is not 2 times/day (74 C)for reached 15 seconds 3UF(lWC) A4ust or Tnerrnometer for 3 rrin repair calibrations egipment Autarriated systems HACCP Summary Table for Pasteurized Processed Cheese, Sliced Ham Sliced Tomatoes and Chopped Lettuce Critical Hazard Critical Monitoring Corrective Verification Control Limit Procedures Actions Point Room Pathogens Hold time 4 Mark discard Discard NUNngand tffrperahae hr ruse. time leftmw observation holding product at 4 hours(or End of Day) Release Date:0515 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. 20 N P Crisis/Compliance H� ACCP Summary Table for Shaken/Soft Serve/Sundaes Critical Hazard Critical Monitoring Corrective Verification Records Control Limit Procedures Actions Point Preparation Pathogens Geaterthan Product Discard Measure xww 40°F(4°C) ter rperaU a product Roduct Cheddist. Adust or Thera weler repair calibrations eqiAprt Storage Pathogens Geaterthan Product Discard or M asuae AWN of rerun 40°F.(4°C) terrperahue. remve piriduct Cheddist (Wiffe acceptable terr�e allowed by product to regulations) otheraAable storage A4u.ist or Thermometer repair calibrations rdrigerator HACCPSummary Table for TENDERCRISP® Chicken Fillets Critical Hazard Critical Monitoring Corrective Verification Records Control Limit Procedures Actions Point Cooking Patten Cook to Fryer temp Discard Meami a AM+PM ruin irru n and time in product if cook-out Cheddist internal fryer internal terrpwAffe terrperalu a temperature of product of 165OF is not 2 timeslday (74°C)for reached 15seoords 363°F(Iwq Aclust or Therawieter Ryrrederfor repair calibralions 5 mn 10 sec. egipment Al others for 5 min 25 sec. A Aomated This manual is the property of Burger King Corporation and maybe used only in a manner and by persons approved by the Company. Release Date:0515 Crisis/Compliance H P 21 `gyp THE row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page:. ( of OFFICE HOURS PUBLIC HEALTH DIVISION e;oo-saoA.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified as. ,0� HYANNIS, MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name c Date Type of _ Type of Inspection Routine IM&C4J Address l( { /0, Risk LQdServi e-inspect o 44Z Level Retail Previous Inspection Telephone Residential Kitchen Date: c /� Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness ti Caterer General Complaint Person in Charge(PIC) �� �/ C Time -Bed&Breakfast HACCP Q 6� Other Inspector Out://v_' /� � In: Q-„� Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. \ Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Lb Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 2� Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance -❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 8=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (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 obsery d,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 no -critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspect 's Sig atu P i 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' nat a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N .-: _.��.,-.s..�.�-.�.z1. .,_.....`.-,...: ...., :.._�:�=�_:ry,-.`°r---t-u-..«. -_r •.r3,.f..:.g- --.y-.rw.-rv't•�... . :...!'-t e• -=,,,.r....r..-�. ..._.,-.. --�- .--...-.......,.� �-�-_ .� . .T.,.,,,-.. .. : '--... ... .:-- ._..-__.--..... __, e4 .-., 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 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 in 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 Conta 7-102.11 Common Name-Working Containersers* 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 Separation-Storage* Applicants 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* 3-801.1](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 5-101.11 Drinking Water from an Approved System* g8 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* Ef criv 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(I)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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 �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5 204.11 Location and Placement g * 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* rPlumbingn W t FC-5 .006 W th ours 26. Water, ad Waste 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 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. yoF IHE*okt, _ TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name- - Date: - Page: / of Z.. o� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. { �•BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 163. �0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item - PLEASE PRINT CLEARLY °rED MPS° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT 1 � Name Date 3. a of T Inspection a er Routine �Address ` Risk Food Servi pection Level Re ai Previous Inspection Telephone Residential Kitchen Date: _j �-; 3 �Q Mobile Pre-operation CJxiC J Owner HACCP Y/N Temporary Suspect Illness , Caterer General Complaint Person in Charge(PIC) �I I Time Bed&Breakfast HACCP In: Other Inspector Out: '�° ` 1+�V _�� C. •.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) ❑ ILA Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 4xd 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 6jlWS ❑ 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 av PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP n=Q� ❑ 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) 3� L/v Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than 4 non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=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 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation, non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector' Signature Prin 31.Dumps er screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's SI ure Print: Self Service Wait Service Provided Grease Trap Size . Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) I< FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to. 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.-12-. Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* *. 19 PHF Hot and Cold Holding, 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 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 7-201.1 I 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 Cliarge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting.by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* i 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14.(A)(B)Returned Food and Reate for of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 , Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) _ Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective ioaoor _ 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 Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( )e( ) in - Ratites-165°F 15 sec* in mobile food,tempor and residential Sources 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* 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 24,01.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper'lemperatures* 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 23-30) 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items non-critical g �ty 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 ( ) 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* 3-501.14(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 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 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. or114E row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: 2 of rL-� wpy a�fp PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,659. �0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY. A ,rFDN1P` FOOD ESTABLISHMENT INSPECTION REPORT sos-8sz-asaa Name Date T e of Ig ns ctio e o-utinehalve, Address ZI Risk Foo -inspection Level Retail Previous Inspection - Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness �! //Q Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector I� Out: r�►'_ 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) ❑ 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: El TO Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary 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 re 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility )( ) aggrieved y y 9 g q C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y y (FC-6 590.007 a rieved b this order,you have a right to a hearing. Your request must ' 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. y 29.Special Requirements (590.009) within 10 days of receipt of this order. violation, -critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspecto �Signatu 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' re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) ` a 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 L 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 * ( )O P 7-101.11 Identifying Information-Original Containers * 3- 1.16 A Hot PHFs Maintained r Above 140 F Other* 50 ( ) amtained At o 0 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-401.11A(1)(2) Eggs-I55°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EU edge 18rz001 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 Reef 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 Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( )-( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 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 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 ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied wth Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 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. 4p`oFt roKti TOWN OF BARNSTABLE HEALTH INSPECTOR`S Establishment Name: I/ Date: Z Page:,., 07 _ OFFICE HOURS - -. - BARNS'TTABLE. PUBLIC 0 MAN STREET SION a o0=.9:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3.30-4:30 P.M. MASS. $. MON.-FRI. p .639.a o HYANNIS,MA 02601 5oe-asz�saa No Reference R-Red Item PLEASE PRINT CLEARLY 'FON1P` FOOD ESTABLISHMENT INSPECTION REPORT Name Date Z� 2' Tyne of Tvoe of Inspection s Routine [�'� ` I huxn C Address 2 Risk Food Servi Re-inspection 1 S Level Re aI Previous Inspection 7 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Sus Caterer General Comp Person in Charge(PIC) -,I ��Lap Time Bed&Breakfast Z ,��``�-�--�� n�-� In: ",'3 C) other Inspector Out: Each violation checked re uires an explanation on the narrative page(s)and a citation,of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590,009(E) ❑ // Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 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 AJ eA,- ❑ 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) n✓ . ❑4.Food and;Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating & , UUAN ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding I 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 Lo ❑ 1.1.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations '�� 1 Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑Yes Non-critical(N)violations must be corrected immediately or ,��-- sA within 90 days as determined b the Board of Health. Overall Rating ry p O ❑ p ❑ p Y Y � ❑ Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled EmergencySus Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result,in suspension or revocation of the food B-One critical violation and less than non-critical violations if no critical violations observed,4 too 6 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 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspector's Sign ture Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si nature Print: Self Service Wait Service Provided Grease.Trap Size Variance Letter Posted Y N Dumpster Screen o Y N •'--�_ -.^''---..�.r�,r.-._-. .•=s^•+•--.+-�.�-.........��..-..n.�..: ....,,,,�.�.,...,--ram--:.r--._...r .�. .. „- __.� � -�- ..- ..-.�.w _. _ _ h �.-.-..-----� ___ �. .. . .-.. ..+.._.•�.-..... ._,._--r- r, �.. r ....•-,- 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 2-103.1 t Person-in-Charge Duties i 3-302.14 Protection from Unapproved Additives*_ Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F i 15 Poisonous or Toxic Substances 590.00 4(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* - 3-302.11(A) Food Protection* 7-201.11 Separation-Storage 7-202.11 Restriction-Presence and Use** 20 Tim e as a Public Health Control 1 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables !` * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge* _.. - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 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 Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and g Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Mide From Potable Drinking Water* - - -- - 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* g PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E./f cave rnrzoor 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 Mulluscan 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 ou 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* foodbome illness interventions and risk factors. .590.004O 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. ff Receiving70ondition - "' 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* i _ 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 foodbore 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 3-203.18 Shellstock Identification* ( ) P25. 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 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 Temperature Ingredients[0 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/ 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 .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:590Fon"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. `pF NNE I TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: / Date: 3 Z 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 639• .e� HYANNIS,MA 02601 Mors.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY �al fo M�p 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name 9 Date3 � Type o Type f Inspection ODC& < outine (i ✓0 r i � V Address 2 i Risk "Food Servi - spection • ��� .1, Level a ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation M.4�tt Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) CL#-,t- RAO, Time Bed&Breakfast HACCP In: Z,.3 VN Other ,r�Q ] Inspector n Soto Out: 3- 1 �6Lk w" GG C Each violation checked requireg 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) ❑ �" - nb W 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) ❑ is ty m 4 n e o w�- � i ),L/� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / f ❑ 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 ��/w'�! ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding c/ • . , PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control c��w'+� s �!dw r ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 3 l/ ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ' t 1t.t� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations VL Uge- Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: Yes Non-critical(N)violations must be corrected immediately or �j ❑ No ❑ within 90 days as determined by the Board of Health. Overall Rating `� Voluntary Com❑ ry Compliance p ❑ 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. ® g g y �� ry P ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food = 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 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 gnature Print: 31.Dumpster screened from public view v` Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI s Signatu�re Print: tu Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N coo, �NO 4" Vt 4 _4T 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* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* ( ) P Y g 7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment ( ) * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 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 Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 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. 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 * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved S stem* ( Eggs-Immediate Service 145°F 15 sec g PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg crave vuzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g, P 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:ll 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"17 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-201.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41*F/45°F P Tags/Records:Fish Products 5-203.11 Numbers and Ca pacifies* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. --qk�oF. r TOWN OF BARNSTABLEHEALTH INSPECTOR'S Establishment Name: �. (�6' Date: Page: of J_ Y 0P"I OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET , � 3:M -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 �prFD MPS a VV�` '08�62�644 - FOOD ESTABLISHMENT IN9P EVIP N EPORT Name Date a of In c io g outin Address Risk IUU =o=ential Se Re-i ecti n ® y Previou In n Level Ret p 9t! Telephone Reitchen Date: q>Il/ IAJ Mobile Pre n I Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint ;IAW40 c�,E- rIA Person in Charge(PIC) Time Bed&Breakfast HACCP i l� Other Inspector c i Each violation checke re Uires an explar{ation on the nary tive page(s)and a citation of specific provision(s)violated. q Violations Related to Food borne Illness Interventions d 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 ❑ 4 INW/N 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities i . EMPLOYEE HEALTH PROTECTION FROM CHEMICALS r ❑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 G ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food-Preparation for HS ❑ 10 Proper AdequateHandwashing CONSUMER ADVISORY r' J ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer!Advisories Violations Related to Good Retail Practices(Blue Items1 Total Number of Critical Violatidnsi Critical(C)violations marked must be corrected immediately. (blue 8 red items) IA Corrective Action Required: ❑ No ❑ Yes Non-critical_jN)violations must be corrected immediately or Overall Rating - within 90 days as determined by the Board of Health. n ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on n insp ction today,the ite s ❑ 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. Fr.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 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 lessYtan 9non-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 8Pon-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. olation,4 to 8 non-critic s=C. 30.Other DATE OF RE-INSPECTION: In ect nat U l F, 31.Dumpster screened from public view / Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N 1 Signature �� Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N _ 6 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* S Cross-contamination L14 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 75 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) Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* P g 20 Time as a Public Health Control 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Re ing by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* port 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 Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y Pe 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 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs- mme s sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F IS sec* Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EJ/crave vinoot 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 SfielMsli grid Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and -residential 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 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* 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 ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 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. �F IKE Tow TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: V ' Date: l� T-Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNS ABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified m qR MON.-FRI. �A f639. �0� HYANNIS, MA 02601 508-862-4644 No Reference R-Red Item _ PLEASE vill JT CLE LY lFDN1P`� FOOD ESTABLISHMENT INSP TON REPORT ' J:Xj��l v Name Date Type of Tyne of Inspection ^ g Routine Address R' od Servic Re-inspection ffs el Previous Inspection OiA Telephone ,. Residential Kitchen Date: Mobile Pre-operation U - Owner HACCP Y/, " Te.Ffiporary SUa=t Illness o Caterer Gen Comp ai -- Person in Charge(PIC) Time Bed&Breakfast r Other Inspector - Each violation checked requires an explanation on the narr,ive 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 v ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMElrEMPERATURE CONTROLS(Potentially Hazardous Foods) � ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding wa n V,,yi (-v 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 HSIP ❑ 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 VVV Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No 10 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 B=One critical violation and less than 4pon-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. . t 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 iolations. If 1 critical. refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 vio%on,4 to 8pon-critical vi tiovv q. ' 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins tor's Si tur t:.. 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si ature Print: _ 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.) 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* * 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* 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 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* p g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers 3-501.16 A Require Reporting by Food Employees and Contamination from the Environment ( ) 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 FruitsUse 7-202.11 Restriction-Presence and 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* 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 Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y Pe 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 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* I Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 88 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* Effective tonooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009 A - D cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( ) ( ) in Ratites-165°F 15 sec* in mobile food,tern and residential Sources 10 Proper,Adequate Handwashing g' temporary Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsrho ld be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-�0 .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 3-403.11(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) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification 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 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 350212 Reduced-Oxygen Packaging Criteria* 8-103,12 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.090. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op INE rq, TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name: 1► �I/ I � W�' Date: 100_ Page: of P� a 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 y MASS. �. _ MON.-FRI. t639• �0 HYANNIS, MA 02601 sos-asz-4s4a No Reference R-Red Item PLEAS PR T CL LY .� QED MP'�O FOO E T BLIS MENT INSP CT ON REPORT. Name / Da e Type of Type of Inspection Routine Address k Fo4d Se ry Re-inspect' n el ; Previous n pe n _ Telephone Residential Kitchen Date: 1 Mobile Pre-opelrwc n Owner HACCP Y/N Temporary Caterer Genera a Person in Charge(PIC) Time Bed&Breakfast A� v � Other Inspectorr_Ll Zj IV M lybIv IQII� UFV%J2MUA 'flf,/8= I . I t-% .- A I Z!1� 10 Each violation checked requires an explanation on the narrat v page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) _ ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑.7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations f Critical(C)violations marked must be corrected immediately. (blue&red items) lJ 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 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 (FC75)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non critica�iolaf ns. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (59..0.009) within 10 days of receipt of this order. viol o 8 non-critical violation -C 30.Other DATE OF RE-INSPECTION: Inspe Signa ure 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 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 Law Cooled to 41"F/45"F Within 4 Hours* ( ) grant . 14 Food or Color Additives 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* 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 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An _ 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 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 Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(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* SanitizationTemperatures* TIME/TEMPERATURECONTROLS 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 Equipment E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EffBC"°Q 1/1/2001 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 Shellflsh 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.l l(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 Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) �) Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145`F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 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) 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodbome illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70`F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 ■ 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45`F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance _ Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procoduros/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* 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 THE fp TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: �_ Date: Page: :. .._-of _. �1 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. ' BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g MON.-FRI. - p .e39. �0 HYANNIS,MA 02601 eos-862-4644 No Reference R-Red Item: PLEASE PRINT CLEARLY 'EDN11% FOOD EST. BLISHMENT INSP ICT ON REPORT Name Date Type of Type of Inspection a�l � I- Operations) Routine Address Risk Food Service Re-inspection j �-• Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other If Inspector Out: r� Each violation'c eked requires an e'x anation 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 J Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ZAK Critical(C)violations marked must be corrected immediately. (blue&red items)- Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 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 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. violation,4 to anon-criticiolations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector' g to ! Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN - I DO #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N p!! 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 1 q Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 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 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance 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)Resumed Food and Re teed or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(1)) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical 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 Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-I55°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff-n-urnont 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.l l(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 8 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources 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* 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* 3403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 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 * 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 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70*F to 41°F/45°F 590.000 * 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. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. FTHE r HEALTH INSPECTOR-s Establishment Name: _ Date: TOWN OF BARNSTABLE. Page: of o OFFICE HOURS BARNSTABLE. PUBLIC 2 0 MAN STREEETSION 3:00- :30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF ORRECTION Date Verified MASS. MON.-4r HYANNIS,MA 02601 soa-as2�644 No Reference R-Red Item PLEASE PRINT CLEARLY rEDN1P�p FOOD ESTABLISHMENT INSP CTION REPORT �L Name Date Tvoe of Tyne of Inspection p i �-tion ou .Address Risk ou Level Retail Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 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 Asa 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) 3 f q Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or 1 within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension Y Y ❑ ry p ❑ ❑ P ❑ 9 Y P C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water,sewage backup,infestation of rodents or insects,.or lack of a hot 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. 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• Insp ctor'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 Prin �`ii 7 Self Service Wait Service Provided Grease Trap Size Variance,Letter Posted. Y N �� 1� (� _ \ (?I'✓lS Dumpster Screen? Y N Violations related to Foodborne Illness'' -" Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)- FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 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* 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&16xic 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* 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 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Time as a Public Health Control Applicants 3-302.11(A) Food Protection* 20 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 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 Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of oncentra 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(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 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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 IS sec* in mobile food,tem or and residential Sources g, P �' 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 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 23-30) 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items non-cr Critirnl 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 $ 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 ( ) 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. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.- TC roh TOWN OF BARNSTABLE. _ HEALTH INSPECTOR'S Establishment Name: Date: Page: of 1 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. �r. MON.-FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY . �A .a3v �• HYANNIS, MA 02601 508-862�64a rED MA�� FOOD ESTABLISHMENT INSPECT ON REPORT Name Dat j o ype of Tve of Inspection 1 ion Ro Address Ris Food Service e-inspection r Le el tion 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. v 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 HS� ❑ 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 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 B=One critical violation and less than 4npn-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 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 g p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. . f critical ' water,sewage back-up, 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 iolat violations. If 1 critical refrigeration. 29.Special Requirements within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. P q (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' A;nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N -� l� L Dumpster Screen? Y N ila t" lc 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* 0 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45*F Within 4 Hours* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives _. Cooked and RTE Foods.* -- * 19 PHF Hot and Cold Holding.. _ 2-103.11 Person-in-Charge Duties - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 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 t 1 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food- 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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. LiL Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1/11200/ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 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 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.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 3-202.15 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 ti 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- 01.14 olio PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 5 (B) Co g Equipment and Utensils FC-4 .005 25. E ui Temperature Ingredients to 41°F/45°F q P 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .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:590Formback&2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. C of HE Tow' TOWN OF BARNSTABLE HEATH wsPEcrolrs Establishment Name: Date: 4 !(age: . r/ of q OFFICE HOURS PUBLIC HEALTH DIVISION e: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 MASS. q MON.-FRI. �A ,a3S. �0 HYANNIS,MA 02601 sos-ssz�644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSP CTI N REPORT Name Date a of e o nsRection e atio outine Address Risk pection Level i Previous Inspection Telephone % Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness eor Caterer General Complaint HACCPerson in Charge(PIC) Bed&Breakfast Other i Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. -r_-- 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 ' L 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 CL ❑ 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 L PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control I ❑ 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 �c ❑ 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) ^ rective Action Required Non-critical(N)violations must be corrected immediately or Overall Rating . within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restr' inspection Scheduled ❑ Emergency tuspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure luntary 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.got 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 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C. 29.yDumpsr rements (590.009) Y P 30. DATE OF RE-INSPECTION: Inspector's Signa r Print: 31. eened from public view Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N AIM #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N L GY► 1�ts( Violations related to Foodboine 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 Assi ent of Responsibility* Cross-contamination Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* ( ) 8 14 � 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 7-102.11 Common Name-Working Containers* Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment ( ) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* 3-501.16A 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 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)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 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11- Drinking Water from an Approved System* - . gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ep critic uuzoor 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* 3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-�) Violations of Section 590.009(A)-(D)in cater- Chemical*. Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 1 o 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 3401.12 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 practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* _ 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* ^ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES ' 3-301.12 Preveritin 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* 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 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* 3-501.14(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. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* - 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. "-THE r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: � of .P ° 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 16 q: `0� - HYANNIS,MA 02601 508-862�644 No Reference R-Red Item. PLEASE PRINT CLEARLY- 1% FOOD ESTABLISHMENT INSPECTION REPORT Name 1 Dat e o impenOMpection 00 Koutine Address i` Risk ood Seweeection J Level 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 �- 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 i FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) /A ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 00, ❑ 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 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. 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 ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N I Signature C Print- Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ���7 Dumpster Screen o Y N 1 ` +�- s _ -_...__ •_- .. _ .. iti fie>.. ec.r __ - , ti _ _. ,�• ,. .. tip. ti -...r _ xa,�.�a„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* 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 4 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 Conin taers* 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 * 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 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 ' Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions*I7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated orce 7-204.12 Chemicals for Washing of Food* Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 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* V * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * ( 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations d* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Serve 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 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-401.11A(1)(2) Eggs-155`F 15 sec 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* Efve ca 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 Eq uipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meals-155'F IS 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g 590.009(A)-(D) Violations of Section temporary and a ide in cater- * Ratites-165`F 15 sec* in mobile food,tam o and residential Sources g� P razY 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 an Cdition-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 goad retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices o 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 * 3-301.12 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities r3-501.14(B) .14 A Cooling Cooked PHFs from 140`F to 70`F 3-202.18 Shellstock Identification ( ) g ConvenientlyLocated 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* 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients[0 41'F/45-F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 1 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:590Fom7back6-2doc '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 Q� From: McKean, Thomas Sent: Wednesday, December 09, 2020 4:46 PM To: Bellaire, Dianna; McKenzie, Marybeth Subject: RE: New Food Establishment - D'Angelos - 214S Iyannough Road Hi I agreed with your earlier email that they all should be paying the same. That makes sense to me. So, I suggest the fees should be adjusted so that they all pay the same fee. From: Bellaire, Dianna Sent: Wednesday, December 09, 2020 3:05 PM To: McKenzie, Marybeth; McKean, Thomas Cc: Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos 2145 Iyannough Road Hi, I understand, I just don't want to put any number into the permits. It seems like the permits already have issues. I was hoping there was a record somewhere of the seat count. Maybe another department? It won't be Licensing or Food, that I know of? I am still new to the way it works but, I would assume someone had to approve the amount of seats at some point. The mall is on sewer but,the plaza at 2145 Iyannough is on septic according to HM. It might be a long time ago, but,there had to be a definitive seat count for that one. I think we are getting into dangerous territory with dividing the seats equally. Right now, I have Burger King paying$300 for 120 seats but, Dunkin pays$250 and Subway paid $250. My concern is that Dunkin has already renewed. If we found out we have 150 seats and we divide that by 3.Then they all pay$300 and the two who were paying less will increase to $300. The permits won't match CV license and it will be hard to explain why we are charging for more seats. I will have the same problem at the mall. I don't know how many seats are at the mall but, 2 out of the 4 have already paid the$250 based on the "0" seats. If we have 200 seats at the mall food court then they all get 50 seats and they all go up to$300 each. Once again,we would increase their fees. I feel very uncomfortable doing this after all these years, for some of them. Charley's is the only new one. There is one other thing I would like to mention. If we get another person at the food or two more,then we have to divide the seats every time. That doesn't seem like a great idea. We will be changing the permits constantly and maybe that is how we got into this confusion to begin with. I think we should think about keeping it at 0. Also, if someone comes into the mall next week,then I have to change the seats on all the permits if we share seats. It is just something to think about. Tom, let me know what you want to do tomorrow when I am in the office. I think this needs a closer evaluation, especially for W.B location. 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 r For Health, it should be changed -they all share the seating at CC MALL and at the other site. Our fees are based on seating. From: Bellaire, Dianna Sent: Wednesday, December 09, 2020 1:52 PM To: McKean, Thomas Cc: Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road Tom, Richard has them at 0 on the CV licenses according to Lindsay. They have them at 0 for the CV at 2145 Iyannough. I think we should all match. Please let me know. 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 '11:1c in forni a tio.n 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 an.d confidential communication.'Ilie 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. Tf you have received this e-mail by mistake,please notify the senderr and delete it from our system.Please do not copy or fomard it.Thank you for your cooperation. From: McKean, Thomas Sent: Wednesday, December 09, 2020 1:51 PM To: Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road I suggest that should be changed -they all share the seating at CC MALL. From: Bellaire, Dianna Sent: Wednesday, December 09, 2020 1:40 PM To: McKenzie, Marybeth Cc: McKean, Thomas; Stanton, David; Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road It sounds like we should mimic the food court at the mall. All the establishments in the mall food court have 0 seats. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 3 l 1 TOWN OF BARNSTABLE ypi 7H E r�l �+„P ♦o OFFICE OF I DAHdST" i BOARD OF HEALTH MAQR p °o i639• 367 MAIN STREET �o MAY k HYANNIS,MASS.02601 Datelr)�� _5_ 1qq_ � I agree as a condition of my Frozen Dessert License to have my products tested bacteriologically on a monthly basis by an approved laboratory. I understand that if my products have a standard plate count in excess of 50,000 bacteria or exceed 0 for Coliform, I must obtain a re-test within seventy-two (72) hours. If the count exceeds 50,000 on the standard plate count or over ` 0 on the Coliform, I will stop the sale of the contaminated product until counts are obtained that fall within the prescribed limits. In addition, I agree to conform to all of the State Health regulations contained In Article-X,- of -the .State Sanitary Code, and . Town. of Barnstable Health regulations and be subject to the penalties and provisions contained therein Including the possibility of closure. Signature Name of Establishment _( Oti" n Im UM Vim, �� FORA 1 - APPLICATION FOR DSCP No. Fee $650.00 Commomvealth of Massachusetts Barnstable , Massachusetts A licatiofi fo r Disposal System Construction Perfnit Application is hereby trade for a Permit to Construct ❑ or Repair ® an On-site Sewage Disposal System at:. Location Address or Lot No. Owner's Name. Address and Tel. # Map 215, Parcel 27.001 Commonwealth of MA - MHD, Boston, MA Rte 6 North Rest Stop at Rte 132 Lessee's Agent: M. Crossen, Esquire lnsUller's Name. Address. and Tel. = Designer's Name. Address and Tel-Bryan Lynch, P.E. John T. Callahan & Sons, Inc. c/o VHB, 101 Walnut St. 80 First St. , Bridgewater, MA 02324 Watertown, MA 02172 (508) 697-9300 1 (6.17) 924-1770 Tvpe of Buildine: Dwelling No. of Bedrooms N/A Garbage Grinder ° Restaurant El Cafeteria ElOther Type of Building o. of Persons 90 Showers Other Fixtures Gas Station, Convenient Store Desien Flo\v 7,500 gallons per day. Calculated daily floe 6,965 gallons. Plan 11/12/95 Number of sheets 10 Revision Date Date: Title Site Plans Description of soil Fine sand with cobbles, no groundwater or mottles, monitoring wells show groundwater 70t feet below ground surface Nature of Repairs or Alterations (Answer when applicable.) Replace the existing system with a new system that meets 1995 Title 5 requirements Date last inspected: Aereement: The undersigned agrees to ensure the construction and maintenance of the aforedescribed on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Co pli e been issued by this Board of Health. Signed -f y Date 11/13/95 Application Approved by ate Application Disapproved for the following reasons Permit No. Date Issued "?r FORM - DISPOSAL SYSTEM CONSTRUCTION PERIIIT Commom«wealth of :Massachusetts MASSACHUSETTS Disposal System Construction Permit NO. ' _.... . ..... ....... Permission is hereby granted to J.T. Callahan & Sons,Inc. to construct ❑ or repair 0 an On- site Sexaae S-'stem located at Highway .Rest Stop at Route 6 and Route 132 in Barnstable, .MA and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions All construction must be construction must be completed within tv-o years of the date belo\\within tv-o years of the date belo\\. Date Approved b% McKenzie, Marybeth From: Dave Paananen <dpaananen@westbarnstablefire.com> Sent: Monday, March 26, 2018 11:47 AM To: McKenzie, Marybeth Subject: [ Probable SPAM ] RE: Burger King 132 Iyannough, Rest Area Hi Marybeth, I inspected the Burger King today.The oven had been cleaned but was still in use. I had to do some research and contacted the Lang Co. regarding certifications for the oven.The oven does not have the appropriate ratings to cook anything that produces a grease laden vapor without the use of a hood exhaust system. I will advise them to discontinue the use of the oven for anything that contains animal fat, until they produce documentation that contradicts my findings or until the unit is placed under the hood. Thank you, Dave From: McKenzie, Marybeth [ma i Ito:Marybeth.McKenzie@town.barnstable.ma.us] Sent: Friday, March 23, 2018 9:31 AM To: 'dpaananen@westbarnstablefire.com' Subject: Burger King 132 Iyannough, Rest Area Hello David, I recently did a routine inspection for Burger King's food permit and they are using an oven that, the person in charge said, was originally supposed to be used to bake cookies and biscuits.They are cooking bacon in it now. It is not located under a hood,grease drips from the unit onto the floor and makes it slippery. It is also located on wheels, so it is about 4" off the ground, and it gets very hot. I worry about someone slipping on the floor and landing on this oven. I did a re inspection the other day to see if they cleaned the floor and stopped using the oven.They were still using it to cook bacon and the manager said that they contacted her manager and said to keep using it. If you could go and check it out I would appreciate it and please keep me informed about your decision. I will be contacting Burger King Corporate management next. Thanks, Marybeth McKenzie R.S. 1 McKenzie, Marybeth From: McKenzie, Marybeth Sent: Wednesday, August 01, 2018 8:20 AM To: 'william.bruce@globalp.com' Subject: Rest Area West Barnstable Hello Bill and Bobby, Sorry about the mix-up that I thought you were a new company and thanks for calling me back. Here is the list that you requested and thanks for the prompt response concerning them. Here is a list of the concerns/complaints received: The ladies room had a lot of toilet paper noted on the floors by the toilets.The left faucet, on the hand sink, the water trickles out and the handicap bathroom door doesn't stay locked. They are storing the mops and buckets in the men's room.They need to be stored in a mop closest and a mop sink is needed. Currently the maintenance person is filling the mop buckets directly from the water heater. 1 will be notifying the plumbing department to see if this is allowed.Also, the used water is being dumped down the toilet when it should be dumped in a mop sink. The concrete surrounding the building, and some of the parking area, has dried spilled substances noted and needs to be cleaned.There is also a ton of cigarette butts all over the parking area and mulch area.Trash is noted in alcoves too. The maintenance person washed the garbage bin ( the one on wheels that he empties the trash into) directly in front of the back door going into the Burger King kitchen. Not only does it smell, but it is being tracked into their kitchen. He needs to be instructed to wash/ rinse the bin out in an area that is not near where anyone can walk through it and the residue and debris needs to be cleaned up after cleaning the bin. The maintenance person did have a gray tee shirt on with a small company logo.A concern, from the ladies, using the restroom is that when he is cleaning it they are startled because the uniform doesn't really distinguish himself from someone whom shouldn't be in the ladies bathroom. Thanks for addressing these issues and please keep me informed on the timetable that they will be done on so that I can re inspect. I also took pictures if you would like me to email them to you. If you ever need to meet me onsite just let me know. Regards, Marybeth McKenzie R.S. 1 McKenzie, Marybeth From: Robert Bolen III <robert.bolenl@globalp.com> Sent: Thursday, August 02, 2018 3:21 PM To: McKenzie, Marybeth Cc: William Bruce; Rick Woolverton Subject: RE: rest area in West Barnstable Good Afternoon Marybeth, �I Hope all is well, wanted to follow up with some of the items on the list listed below; Ladies Room: • Far left-hand sink,faucet has been replaced by Patriot Services on Monday, 7/30. • Handicap Stall lock is being fixed by Stephens Marquis on Monday 8/6, will check out all stall locks while on site. • Pieces of toilet paper were picked after we spoke. Exterior: • 1 contacted the landscape contractor, EHE Irrigation to rake all mulch free and clear of all cigarette butts and trash. • Sidewalks will be pressure washed around the building on Monday 8/6—Tuesday 8/7 by Stephens Marquis. Interior: • 1 had a lengthy phone conversation after we spoke on 7/27 with the owner of the cleaning company regarding the cleaning of the trash cart/buggy outside of BK's rear exit door. He has been told to do elsewhere. They have notified, in the past as well,that they have permission for the Mobil dealer onsite to utilize his mop sink for water in their mop buckets. Mop buckets are to be emptied in the mop sink as well. Cleaning personnel have been supplied with new t-shirts and when cleaning the women's restroom, its needs to be clearly marked with a sign stating, "closed due to cleaning". I would like to thank you for sending over the list of concerns again, we greatly appreciate the feedback that will allow us to react quickly on these concerns. As always, feel free to reach out to Bill Bruce and I with any questions or concerns you may have. Sincerely, Robert Robert Bolen ill Maintenance Project Manager Global Partners LP 800 South Street P.O. Box 9161 Waltham, MA 02454 Cell: (339) 222-4529 robert.bolenl@globalp.com From: McKenzie, Marybeth <Marybeth.McKenzie@town.barnstable.ma.us> Sent: Wednesday,August 01, 2018 8:08 AM 1 N To: Robert Bolen III <robert.bolenl@globalp.com> Subject: rest area in West Barnstable This message originated from outside of Global Partners-Please use caution before opening attachments or clicking on links. Hello Bobby, Sorry about the mix-up that I thought you were a new company and thanks for calling me back. Here is the list that you requested and thanks for the prompt response concerning them. Here is a list of the concerns/complaints received: The ladies room had a lot of toilet paper noted on the floors by the toilets.The left faucet, on the hand sink, the water trickles out and the handicap bathroom door doesn't stay locked. They are storing the mops and buckets in the men's room.They need to be stored in a mop closest and a mop sink is needed. Currently the maintenance person is filling the mop buckets directly from the water heater. I will be notifying the plumbing department to see if this is allowed. Also, the used water is being dumped down the toilet when it should be dumped in a mop sink. The concrete surrounding the building, and some of the parking area, has dried spilled substances noted and needs to be cleaned.There is also a ton of cigarette butts all over the parking area and mulch area.Trash is noted in alcoves too. The maintenance person washed the garbage bin (the one on wheels that he empties the trash into) directly in front of the back door going into the Burger King kitchen. Not only does it smell, but it is being tracked into their kitchen. He needs to be instructed to wash/rinse the bin out in an area that is not near where anyone can walk through it and the residue and debris needs to be cleaned up after cleaning the bin. The maintenance person did have a gray tee shirt on with a small company logo.A concern, from the ladies, using the restroom is that when he is cleaning it they are startled because the uniform doesn't really distinguish himself from someone whom shouldn't be in the ladies bathroom. Thanks for addressing these issues and please keep me informed on the timetable that they will be done on so that I can re inspect. I also took pictures if you would like me to email them to you. If you ever need to meet me onsite just let me know. Regards, Marybeth McKenzie R.S. 2 NWO $x 44 T I E . R- I.Vi "E ONLY"I S- L; SAKE.R COMMOVITIESo INC. r ri . MA �a 978454-8811 a O AIER11 IhHT`# i % r w` 1 fib =ks