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HomeMy WebLinkAboutTHE POP STOP - CLOSED FOOD pop �ft ,-fie �ob� a9 Q� per, -.7 C Cs Town of Barnstable a�tF� BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. Ftnn.N AUM = F.P.(Thomas)Lee MAS'$ ¢ 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1148 Issue Date: 05/10/2022 DBA: POP STOP, THE OWNER: RAQUEL BONANNO Location of Establishment: 29 BLUEBERRY LANE DENNISPORT MA 02639 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: CQ� FROZEN DESSERT: Thomas A. McKean, RS,CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use Only: Initials �'"''a.� Town of Barnstable Date PaidT �Amt Pd$�30 _ Inspectional Services MASS p Check# ' ',69, Public Health Division a 21 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 05/03/2022 NEW OWNERSHIP X RENEWAL NAME OF FOOD ESTABLISHMENT: The Pop Stop ADDRESS OF FOOD ESTABLISHMENT: 6 Aggregate Way, Hyannis MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 29 Blueberry Lane Dennisport MA 02639 E-MAIL ADDRESS: raquel.bonanno@gmail.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 9( 19 ) 924 - 8405 TOTAL NUMBER OF BATHROOMS: 1 WELL WATER:YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: X DATES OF OPERATION: 5 / 11/22 TO 11 26 22 NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP REV3-2019.doc 'OWNER INFORMATION: FULL NAME OF APPLICANT Raquel Bonanno SOLE OWNER: YXS/NO OWNER PHONE # 919-924-8405 ADDRESS 29 Blueberry Lane Dennisport MA 02639 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: Raquel Bonanno, Connor Fogarty 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. Raquel Bonanno 03 / 30 / 2027 1. Raquel Bonanno 04 18 / 2027 2. Connor Fogarty 03 30 2027 Raquel Bonanno 05 /03 / 20222 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 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by.a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 31 St each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FonnsTOODAPP REV3-2019.doc THE POP STOP RECIPES Pineapple Coconut Organic Pineapple Organic Coconut Milk Organic Coconut Cream Agave Strawberry Mint Lemonade Organic Strawberries Organic Mint Filtered Water Organic Lemon Agave ` Blue Kiwi Lemonade I Filtered Water Organic Lemon Organic Kiwi Organic Blue Spirulina Agave Dragon fruit Mango Lemonade Filtered Water Organic Lemon Organic Mango Organic Dragon fruit Powder Agave DocuSign Envelope ID:07164EE0-63FE-4372-82DE-CD3461011666 L '15�'lJ SHARED KITCHEN USE AGREEMENT THIS AGREEMENT is made on_May 1, 2022 by and between Cape Cod Culinary Incubator (referred to as "Kitchen") and The Pop Stop referred to as ("Member) 1. Premises. Member shall be granted access to and use of, on a non-exclusive time-sharing basis with other members, use of commissary kitchen space located at the rear of 6 Aggregate Way, Hyannis, MA 02601. 2. Term and Termination. This Agreement shall be a month-to-month Agreement and shall automatically renew on a monthly basis. Member understands that this agreement may be canceled by Kitchen, with or without cause, at any time. Kitchen may terminate this Agreement for any egregious material breach of this Agreement immediately upon providing notice to the Member. Member may terminate this Agreement, with or without cause, only by providing 1 month advance written notice to Kitchen. Kitchen will not permit a partial month cancellation, therefore any termination of this Agreement by Member shall be effective at the end of the full month following Kitchen's receipt of Member's notice of termination. For example, if Member provides notice of termination to Kitchen on the 2nd of any month, then payment will still be due the following month on the 1st, and all rights and duties under this Agreement shall continue until the termination date. There are no refunds for membership fees, and Kitchen will not prorate a canceled membership. 3. Special Termination Clause. Should Kitchen cease operations for any reason, this entire agreement becomes immediately null and void. 4. Commencement Date. The Commencement Date of this agreement is . Once Agreement is signed, Member's commencement date cannot be moved or changed and Member's duties and responsibilities, including the payment of monthly dues, shall begin on the Commencement Date. 5. Fees. The following fees describe the fees agreed to at the time of the signing of this agreement. Membership fees: (per month) Basic $50 access to mentorship with board members; assistance with business model membership canvas; ability to rent kitchen by the hour once paperwork is in order Starter bundle $250 10 hours of kitchen time per month; 1 dry shelf; 1 cold shelf Lite bundle $500 20 hours of kitchen time per month; 1 dry shelf; 1 cold shelf Pro bundle $850 40 hours kitchen time per month; 1 dry shelf; 2 cold shelves Additional fees are outlined in the Kitchen Operations Manual. 6. Deposit. A deposit of$250.00. The deposit is fully refundable, except for any unpaid fees, damages, or other breaches to agreement. In order to receive your refund the following items need to be completed by your last day of membership: a) Member's property has been removed from the kitchen, the area has been cleaned, and Kitchen has been notified in writing. b) Keys have been returned and Kitchen has been notified in writing. L DocuSign Envelope ID:07164EE0-63FE-4372-82DE-CD3461011666 c) Member has notified the Town of Barnstable Health Department or any health permit/license affiliated with our address, that it is no longer using the kitchen. We must receive proof that this notification has been filed. Please be advised that the Kitchen does not hold deposited funds in trust or reserve and has no duty or obligation to do so under this Agreement. 7. Fee Adjustments by Kitchen. Kitchen reserves the right to adjust its fees periodically, and agrees to give Member 60-days notice before implementing any adjusted fees. 8. Address Usage. Cape Cod Culinary Incubator's address can in no way be used as Member's business contact or mailing address. Kitchen does not receive business mail for Members at our kitchen. Member must use their business PO Box or personal home mailing address for all business communications. The only times Cape Cod Culinary Incubator's address can be utilized is for the following: "Address of Food Establishment"for your Town of Barnstable Food Permit application; Vendor deliveries at our kitchen address (as long as you have an employee present for receiving these items or have arranged for the Kitchen Manager to receive delivery). 9. Registration of Employees. Member is required to submit a photo ID and contact phone number to Kitchen for every employee who works on the premises. This is required for insurance purposes, as well as security system compatibility and security on the premises. If an employee is working on the premises without Member notification of registration, Kitchen reserves the right to remove said employee from the premises. 10. Time Selection. Member agrees to work only during reserved hours and vacate its station daily no later than the end time, leaving the space cleaned and ready for use by the next member. 11. Insurance. Member shall maintain public liability and product liability insurance with a minimum policy limit of$1,000,000 for bodily injury and death, and shall name Cape Cod Culinary Incubator as additionally insured. Member shall furnish Kitchen a certificate indicating that the insurance policy is in full force and effect, the Kitchen has been named as an additional insured, and that the policy may not be canceled unless ten (10) days prior written notice of the proposed cancellation has been given to Kitchen. Your insurance carrier will need the following information to add additionally insured as Certificate Holders: ACORD Certificate#1 Cape Cod Culinary Incubator PO Box 647 Barnstable, MA 02630 ACORD Certificate#2 GEMAC, INC 54 A Meetinghouse Ln. Sagamore Beach, MA 02562 Additional Insureds on Certificate#2: KAM Appliances, 6 Aggregate Way, Hyannis, MA 02601 DocuSign Envelope ID:07164EE0-63FE-4372-82DE-CD3461011666 12. Access & Business Interruption. Kitchen shall have the right to enter the premises at all reasonable times for the purpose of inspection or of making repairs, additions or alterations, to show the premises to prospective members, or for any other purpose. In the event that access or use of the premises is. restricted due to causes, such as a power outage or weather events, Kitchen will notify members of the outage via Food Corridor/email. Kitchen may not be held liable for Member's lost product in the event of such access restriction. Member is responsible to move its own refrigerated or frozen food in this case. Members who have refrigerated or frozen inventory of any significant value should ensure its business insurance covers these types of events or other business interruptions. 13. Health Department Permits and Liability. Members are obligated to maintain a valid health permit with the Town of Barnstable or any health permit affiliated with our address, and are expected to provide copies of active permits with Kitchen at all times. Furthermore, Kitchen will not be held liable for any issues or claims involving health permitting or lack of health permitting for Member. 14. Building Access. Member and its employees shall have access to the building during posted building hours. Although Member may access facility at times other than those reserved, Member shall only perform work at the kitchen during scheduled, approved time slots specified in Food Corridor software. Member promises to maintain an active employee list with Kitchen and to notify Kitchen of employee changes. 15. Utilities. General utility costs (electricity, water, garbage, recycling, compost) are included in the fees. 16. Common Areas. The building is operated as a shared kitchen facility, and as such all areas with the exception of certain proprietary storage areas are common areas, and are in common use by all members. 17. Repairs and Maintenance. Premises have been inspected and are accepted by Member in their present condition. Members will at all times keep the premises neat, clean, and in a sanitary condition, and keep and use the premises in accordance with all applicable laws, ordinances, rules, regulations, and requirements of governmental authorities. Member is responsible for any and all damages, beyond wear and tear, to the facility and equipment caused by its employees or contractors and associates. Members should report equipment/facility repair issues or operational concerns to Kitchen Manager. 18. Alterations. No alterations may be made to premises without prior written consent of Kitchen. If alterations are approved, Member agrees in the performance of such work, to comply with all laws,, ordinances, rules and regulations of any proper public authority, and to hold Kitchen harmless from damage, loss or expense. Upon termination of this agreement and at Kitchen's request, or approval, Member shall remove such improvements and restore the premises to the original condition not later than the termination date, and at member's sole cost and expense. Any improvements not so removed shall be removed at Member's expense provided that Member shall pay for any damage caused by such removal. 19. Incoming and Outgoing Deliveries. Member agrees to direct any delivery companies (example: Guaranteed Fresh Produce, Sysco, etc.) to deliver products to the facility entrance at the rear of the building. 20. Drugs and Alcohol. For the safety of all of its members, Cape Cod Culinary Incubator is a drug and alcohol-free environment and use of drugs or alcohol at the Kitchen are not permitted. 21. Responsibility of Employee Actions. Member promises to be responsible for the actions of its employees and employee behavior. Member understands that if any wrongdoing or disruption should ever occur by a particular individual, that the Kitchen reserves the right to ask Member to not allow a DocuSign Envelope ID:07164EE0-63FE-4372-82DE-CD3461011666 certain employee to return to the kitchen. Further, Member agrees to replace any property if it is damaged or goes missing. If any egregious theft occurs of another member's personal property or of Kitchen property, this entire agreement may be subject to cancellation. 22. Accidents and Liability. Kitchen or its agent shall not be liable for, and Member agrees to defend and hold Kitchen, and its agents harmless from any claim, action, loss, cost, liability, expense (including consequential damages) and/or judgments for damages to property or injury to persons suffered or alleged to be suffered on the premises by any person, firm or corporation, relating to or arising from, Member's or its agents, employees or invitees' actions or omissions, unless caused solely by Kitchen's negligence or misconduct. 23. Photo Release/Waiver. In the spirit of supporting each other's businesses, Kitchen and Member grant each other mutual general permission to share each other's public photos, social media posts and information about upcoming events on social media and website platforms. 24. Rules. Member agrees to follow and abide by all rules set by Kitchen. Kitchen may unilaterally amend and update the Rules at will, and at its own discretion. Kitchen shall deliver any amended Rules to the Member within ten (10) days of finalizing and implementing the amended Rules. 25. Amendments and/or Modifications. Neither this Agreement nor any term or provision hereof may be changed, waived, discharged, amended, modified or terminated orally or in any other manner other than by an instrument in writing signed by all the Parties hereto. 26. No Third-Party Beneficiaries. This Agreement is not intended to confer upon any person or entity other than the Parties hereto any rights or remedies hereunder. 27. Governing Law. This Agreement shall be construed in accordance with and governed by the laws of the Commonwealth of Massachusetts. 28. Benefits. This Agreement shall be binding upon and inure to the benefit of the Parties, their successors and assigns. 29. Severability. In the event a court of competent jurisdiction should find part of this Agreement invalid and unenforceable, such part shall be fully severable and this Agreement shall be construed and enforced as if such invalid, or unenforceable provision had never comprised a part of the Agreement. The remaining provisions hereof shall remain in full force and effect and shall not be affected by the invalid or unenforceable provision or by the severance herefrom. 30. Headings. The headings in this Agreement are for convenience only, and shall not restrict or otherwise modify the terms of this Agreement. 31. Gender and Number. When the context requires, the masculine gender will be deemed to include the feminine and the neuter genders and vice versa; and the singular will be deemed to include the plural and vice versa. 32. Waiver of Breach. No provision of this Agreement may be waived except in writing, signed by the waiving Party. Failure to enforce any provision of this Agreement shall not constitute a waiver of such provision. Any waiver shall not operate as, or be construed to be, a waiver of any subsequent breach. 33. Counterparts. This Agreement may be executed in counterparts, and each executed counterpart shall have the same force and effect as an original instrument as if all Parties to the counterparts had signed the same instrument. Counterpart signature pages to this Agreement transmitted by facsimile DocuSign Envelope ID:07164EE0-63FE-4372-82DE-CD3461011666 transmission, by electronic mail in "portable document format" (.pdf) or by any other electronic means intended to preserve the original graphic and pictorial appearance of a document, will have the same effect as physical delivery of that paper document bearing an original signature. Please sign below to indicate Member's agreement with the terms outlined in this agreement. MEMBER I am authorized to sign agreements on behalf of the company. I agree to all of the terms outlined. Raquel Bonnano Name: DocuSigned by: Signature: Date: 5/8/2022 Company Name (legal entity) Doing Business As (if different): The Pop Stop Company Mailing Address City, State, and Zip Code: 29 blueberry lane Dennisport ma 02639 ON BEHALF OF CAPE COD CULINARY INCUBATOR Linda Davey Name: Docuftnedby: Signature: ULAJA V" Date: 5/4/2022 °p THE Tom TOWN OF BARNSTABLE-... _ HEALTH INSPECTOR'S Establishment Name- � Date: age: of "Y OFFICE HOURS , PUBLIC HEALTH DIVISION - 800-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e19. �� HYANNIS,MA 02601 M-862-4r No Reference -R-Red•Item PLEASE PRINT CLEARLY n s08-862 4sa4 .EDMP, FOOD ESTABLISHMENT INSPECTION REPORT Name ` Date`s I T Type of Inspection Routine Address lP Risk Food Se Re-inspection _ �C yr Level a al Previous Inspection Telephone Residential Kitchen Date: . Mobile re-operatio Owner HACCP Y/N Temporary spess �s a Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ^I In: Other f-6j�&-75 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) ❑ 1 Violations marked may pose an imminent health hazard and require immediate corrective. Tobacco 590.009(F) ❑ 1 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 f 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 ❑ Ye s Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590-004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than non-critical violations 9 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 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 y of receipt obse rved,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) p within 10 days t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe n ur 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 ) L n te Dumpster Screen? Y N 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* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19. PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* . Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage*- Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation20 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* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils*- tensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources F9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* I 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 Es-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff cti° 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hat Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources * Proper,Adequate Handwashing 10 Ratites-165°F 15 sec* ing'mobile food,temporaryand residential 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 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 * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45*F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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:590Fonnback6-2doc *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.