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Miscellaneous - 554 Turnpike Street (3)
n �yai�ti \ 5sq Tjnpikt_SITU-v � H '' ��GG � `� �l�L� �����. i �3 so � � .��,3- �o � G�� ��- � � �� . ����,�� s ��// � � -� � ��� � `��11�� ��?�7 y J i l r ''� 1 � � �,r' \ ��.. a �'' t 1 i �� DelleChiaie, Pamela From: DelleChiaie, Pamela Sent: Friday, April 15, 2011 12:14 PM To: 'kdwyer@thevineyard.com' Cc: Sawyer, Susan; Grant, Michele Subject: Food Permit-The Vineyard -issue regarding possible imposter health agent dropping off an expired permit Hello Kerry, Just a follow-up from yesterday....I looked at the copy of the permit you sent me,which is from 2010,so you would not need it. I checked with our Food Inspectors,and no one representing our department has been to your site recently. You said that you have your 2011 license,so you are all set. If you could provide me with more detail about the person(woman)who dropped off the 2010 permit to your cashiers,that would be great. Did this person specifically identify themselves as a Health Inspector,and did ? ors car a letter with them authorizing them to they say anything about an inspection? All authorized Inspect carry g conduct inspections for the Town,and all can present a photo i.d.if asked for it. Thank you. &t Refanda, Pamela DelleChiaie Departmental Assistant I Community Development I Health Department Town of North Andover 1600 Osgood Street I Bldg 20 1 Suite 2-36 North Andover,MA 01845 9 Office-978-688-9540 Fax-978-688-8476 Email-pdellechiaie@townofnorthandover.com Website http://www.townofnorthandover.com/Pages/index "We can never see the path of our life if we are too busy focusing on the pebbles under our feet."--Anonymous 1 I/it April 14, 2011 To North Andover Board of Health: When I came into work.this afternoon, my cashiers told me a woman from the Health Dept. came in an dropped off the attached Food Est.-Restaurant License with our store name on it. I think this was dropped off to us in error as we have a Food Est. -Retail license that is valid through 121/3112011. I thought maybe this was meant for The Meat House,which rents space from The Vineyard. The Meat House appears to be up to date with their license as well. Sincerely, Kerry Dwyer General Manager kdm8 er•CcQthevineyardsom COMMONWEALTH OF MASSACHUSETTS NUMBER pp�TM 5HP-2010-0311 North Andover FEB - Board of Health' $37'0.00 > The Vineyard DATE issuD- m, �-� p+ NAME March 16,2010 o+r' -^ -------------------- 554 TLJRNFI.E STREET ADDRESS IS HEREBY GRANTED A Food Est. -Restaurant F*0d E$Wblishmcnt-Rcstamnt This permit is granted in conformity with the.Stati tes and ordinances relating thereto,and expires-------_--. -------------unless sooner suspended or revoked. ItESTPJCTIONS:Retail:400&,juare feet Board of --------------------- .............. ............... Health HOURS,ACTIVE:Mon.-Wed.-�9-8;Thurs_-Sat,9-9;Sun.- --- --------------------------------------- ----------------------------------------- 12-7 Board of Health Chairman 554 Turnpike St., North Andover, MA 01845 Phone: 978-888-5005 Fax: 978-688-5424 wvvw.thevineyard.com T/Td WdZb:ZO ZZOZ bZ 'add PEPS8898z6 'ON XUJ QJtih8NIA 9Hl WONJ w 554 TURNPIKE STREET The Vineyard North Andover .?ro's �1' •4ao° y a Food Est. - Restaurant - Food Est. - Routine Inspection SsACINW1 t HACCP: ❑ Scoring Type: Subtractive Max Score: 0 Score: 0 Failing Score: 0 Item Status Violation Points Critical Urgency Telephone: Non-compliance with: (978) 688-5005 Anti-Choking-590.009(E) PASS 0 Owner: Tobacco-590.009(F) PASS 0 Tuscan Market, Inc. PIC: FOOD PROTECTION MANAGEMENT William Dwyer 01. PIC Assigned/Knowledgeable/Duties-590.003(A),590.003(B), 2-103.11 PASS 0 ❑d RED Inspector: Michele Grant FOOD FROM APPROVED SOURCE 04. Food and Water from Approved Source-590.004(A-B),3-201.12,3-201.13,3- PASS 0 RED Date Inspected: Correct By: 202.13,3-202.14,3-202.16,5-101.11,590.006(A),590.006(B),3-201.14,3-201.15,3- 9/21/2006 202.18,590.004(C),3-201.17 Risk Level: 05. Receiving/Condition-3-202.11,3-202.15,3-101.11 PASS 0 ❑d RED Permit Number: 06.Tags/Records/Accuracy of Ingredient Statements-3-202.18,3-203.12,3-402.11,3- PASS 0d❑ RED BHP-2005-0415 402.12,590.004(J) Status: 07.Conformance with Approved Procedures/HACCP Plans-3-502.11,3-502.12,8- PASS 0 RED PARTIAL COMPLY 103.12 #of Critical Violations: EMPLOYEE HEALTH 0 02. Reporting of Diseases by Food Employee and PIC- PASS 0 RED Time IN: Time OUT: 590.003(C),590.003(F),590.003(G) 03. Personnel with Infections Restricted/Excluded-590.003(D),590.003(E) PASS 0 RED Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) North Andover Board of Health 1600 OSGOOD STREET BUILDING 20;SUITE 2-36 NORTH ANDOVER MA 01845(978)688-9540 healthdept@townofnorthandover.com GeoTMSO 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 03,2006 ) Page I of Item Status Violation Points Critical Urgency ` RED: PROTECTION FROM CONTAMINATION Violations Related to 08. Separation/Segregation/Protection-3-302.11(A)(1),3-302.11(A)(2),3-302.11(A),3- PASS 0 RED ; Foodborne Illness Interventions 302.15,3-304.11,3-306.14(A)(B),3-701.11 and Risk Factors (Require 09. Food Contact Surfaces Cleaning and Sanitizing-4-501.111,4-501.112,4-501.114,4- PASS 0 ❑d RED immediate corrective action) 601.11(A),4-602.11,4-702.11,4-703.11 10. Proper Adequate Handwashing-2-301.11,2-301.12,2-301.14 PASS 0 ❑d RED 11. Good Hygienic Practices-2-401.11,2-401.12,3-301.12 PASS 0 ❑d RED 12. Prevention of Contamination from Hands-590.004(E) PASS 0d❑ RED 13. Handwash Facilities-5-203.11,5-204.11,5-205.11,6-301.11,6-301.12 PASS 0 RED PROTECTION FROM CHEMICALS 14.Approved Food or Color Additives-3-202.12,3-302.14 PASS 0d❑ RED 15.Toxic Chemicals-7-101.11,7-102.11,7-201.11,7-202.11,7-202.12,7-203.11,7- PASS 0 E-/1 RED 204.11,7-204.12,7-204.14,7-205.11,7-206.11,7-206.12,7-206.13 TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 16.Cooking Temperatures-3-401.11A(1)(2),3-401.11(A)(2),3-401.11(6)(1)(2),3- PASS 0 ❑d RED 401.11(A)(2),3-401.1 1(A)(3),3-401.1 1(C)(3),3-401.12,3-401.1 1(A)(1)(b) 17. Reheating-3-403.11(A)&(D),3-403.11(B),3-403.11(C),3-403.11(E) PASS 0 [ RED 18. Cooling-3-501.14(A),3-501.14(B),3-501.14(C),3-501.15 PASS 0 0 RED 19. Hot and Cold Holding-3-501.16(B)590.004(F),3-501.16(A),3-501.16(A) PASS 0 0 RED 20.Time As a Public Health Control-3-501.19,590.004(H) PASS 0 [) RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 21. Food and Food Preparation for HSP-3-801.11(A),3-801.11(B),3-801.11(D),3- PASS 0 L411 RED 801.11(C) CONSUMER ADVISORY 22. Posting of Consumer Advisories-3-603.11,3-302.13 PASS 0 Se RED North Andover Board of Health 1600 OSGOOD STREET BUILDING 20;SUITE 2-36 NORTH ANDOVER MA 01845(978)688-9540 healthdept@townofnorthandover.com GeoTMS@ 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 03,2006 ) Page 2 of Item Status Violation Points Critical Urgency Violations Related to Good Retail Practices (Blue Items) 23. Management and Personnel-(FC-2)(590.003) PASS 0 BLUE 24. Food and Food Protection-(FC-3)(590.004) FAIL 0 BLUE Comments: Segregate the food in the walk-in. 25. Equipment and Utensils-(FC-4)(590.005) FAIL 0 BLUE Comments: Standard refrigerator temps are running high;also need to be cleaned; Freezer floor needs to be a washable surface; Clean rolling and walk in 26.Water, Plumbing and Waste-(FC-5)(590.006) FAIL 0 BLUE Comments: No bottles outside;there are about 20 bags.; No bread bins on the ground outside 27. Physical Facility-(FC-6)(590.007) PASS 0 BLUE Comments:Wine storage in back needs to be removed or better organized for inspection. 28. Poisonous or Toxic Materials-(FC-7)(590.008) PASS 0 BLUE Comments:Wine storage in back needs to be removed or better organized for inspection. 29.Special Requirements-(590.009),590.009(A)-(D) PASS 0 BLUE 30.Other-See Notes- PASS 0 BLUE North Andover Board of Health 1600 OSGOOD STREET BUILDING 20;SUITE 2-36 NORTH ANDOVER MA 01845(978)688-9540 healthdept@townofnorthandover.com GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 03,2006 ) Page 3 of THE COMMONWEALTH OF MASSACHUSETTS 'f TOWN OF NORTH ANDOVER SEP 2 2 2006 Massachusetts Department of Public Health Division of Food and Drugs TOWN OF t )V:.. i HEALTH FOOD EST4BLISHMENT INSPECTI N PORT Name D" T rof O ation s T e f Ins eCUM `!( f �`f� f Food Service BlAoutine Address Risk ❑ Retail ❑Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone f ' /,, f- �/.ter / ) G ❑ Mobile Date: I /, C/ L✓ ,.- ❑ Temporary El Pre-operation Owner /& ;/) L HACCP YM ❑ Caterer ❑Suspect Illness Person in Cherge(PSC) ! / Time ❑ Bed&Breakfast ❑General Complaint CP Inspector ILt Out: Permit No. Other Each violation checked requkes an explanation on the narrative page(s) and a citation of specific provision(s) violated. No)-e mpNmrce*-0: Violations Ralated to Foodttorne Illness Interventions and Risk Factors(Red Items) Arm-Choklrrg Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 6110.001)(E) ❑ 990.009 IFI ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties ❑ EMPLOYEE HEALTH 13. Handwash Facilities PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded 15.Toxic Chemicals FOOD FROM APPROVED SOURCE ❑ TIMEREMPERATURE CONTROLS(PotentliVly Hazardous Foods) [1 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Reoords/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling PROTECTION FROM CONTAMINATION ❑ 19. Hot and Cold Holding ❑ 8. Separation/Segregation/Protection ❑20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTTBLE POPULATIONS(HSPj ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 11. Gard Hygienic Practices ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Number of Violated Provisions Related Items) Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Red Items 1-22)• of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on anpspection immediately or within 90 days as determined by the Board today,the items checked indicate violations of Health. 590.000/federal Food Code.This report,when signed below N by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2)(590.003) order of the Board of Health. Failure to correct violations L 24. Food and Food Protection (Fc3)(59o.O04) cited in this report may result in suspension or revocation of /25_ Equipment and Utensils (FC-4)(590.006) the food establishment permit and cessation of food ✓ 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (FC-8)(590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other ( DATE OF REINSPECTION: , I-11 Inspector's Signature//&&& -/,'Print: PIC's Signature: I 41M Print: / ✓ Page_of Pages FORM 734A Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT g Cross-contamination 1 59(1.(103(A) Assignment of Responsibility* 3-302.11(Axl) Raw Animal Foods Separated from 590.003(13) Demonstration of Knowledge* CookLd and RTF:Foods* 2-103.11 Person in charge-duties Contamination from Raw Ingredients -` - 3-302.11(Ax2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH - Other* - 2 590.003(C) Responsibility of the person in charge to Contamination from the Environment require reporting by food employees and 3-302.11 A Food Protection* applicants* 3-302.15, Washing Fruits and Vegetables 590.(]n3(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contact with Equipment and Applicant To Report To The Person In Utensils* Charge* -- Coritamination bom the Consumer 590.003(G Reporting by Person in Charge* 3-306.14 A B Returned Food and Reservice of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003E Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Food* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004 A-B Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Temperatures* 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Drinking Water* Utensils Clean* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Equipment Food- Shellfish and Fish From an Approved Source Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 1p Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 590.004 C Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Anirnals* 11 Good Hygienic Practices 5 Receiving/Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.11 P111s Received at Proper Temperatures* 2401.12 Discharges From the Eyes,Nose and 3-202.15 Package Integrity* Mouth* 3-101.11 Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records:Shellstock 12 Prevention of Contamination from Hands 3-202.18- Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* - Employees* Tags/Records:Fish Products 13 Handwash Facilities 3402.11 Parasite Destruction* Conveniently Located and Accessible 3402.12 Records,Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(J) Labeling of Ingredients' 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 Accessibility, tion and Maintenance MACCP Plans Suppled wifb Soap and Hand Drying 3-502.11 Specialized Process Methods* Devices 3-502.12 Reduced oxygen packaging,criteria* 6-301.11 Flandwashing Cleanser,Availability 8-103.12 Conformance with Approved Procedures* 6-301.12 Hand Drying Provision *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. THE COMMONWEALTH OF MASSACHUSETTS TOWN OR C TY OF , I � Establishment Name: / ��_ Date: , ` + Page: of ` s Item Code C-Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R-Red I em " Verified /) f� / PLEASE PRINT CLEARLY �•� U��� i°� .l �/� sir' t�-- �Y / � / 1 , r ' Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction/ L` �, A �i' Exclusion ' ❑ Re-inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: Form 734 B A.M.Sulkin Co.,Boston,MA 3-501.14(C) PHFs Received at Temperatures Wo/adons Related to Foodbome Illness Interventions and Risk According to Law Cooled to Factors(Red Items 1-22) (Cont) t 411F/45117 Within 4 Hours. PROTECTION FROM CHEMICALS Cooling Methods for PHFs 14 Food or Color Additives E, 3-501.15 PHF Hot and Cold Holding 3-202.12 Additives* 3-501.16(B) Cold PHFs Maintained at or below 3-302.14 -Protection from Unapproved Additives* 590.004(F) 410/450 F* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above 7-101.11 Identifying Information,-Original .. 140°F. Containers* 3-501.16(A) Roasts Held at or above 130°F. + 7-102.11 Common Name-Working Containers* 20 Time as a Public Health Control 7-201.11 Separation-Storage* 3-501.19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Sanitizers,•Criteria-Chemicals* POPULATIONS(HSP) 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 Drying Agents,Criteria* Beverages with Warning Labels* 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(B) Use of Pasteurized Eggs* 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served. * 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) I Unopened Food Package Not Re-served. Monitoring* CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Animal Foods That are Raw,Undercooked or PHFs Not Otherwise Processed to Eliminate 3-401.11A 1 ° Pathogens.*enecnre"'2°°' IA(l)(2) Eggs- 155 F 15 Sec. Eggs-Immediate Service 1450FI5sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* 3-401.11(A)(2) Comminuted Fish,Meats&Game Animals- 155°F 15 sec.* SPECIAL REQUIREMENTS 3-401.1 l(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec, catering,mobile food,temporary andresidential kitchen operations should be 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, debited under the appropriate sections Stuffing Containing Fish,Meat, above if related to foodborne illness Poultry or Ratites-1657 15 sec. * interventions and risk factors. Other 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 590.009 violations relating to good retail 145°F* 'practices should be debited under#29- 3-401.12 Raw Animal Foods Cooked in a 'Special Requirements. Microwave 165°F 3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 17 Reheating for Hot Holding . (Blue Items 23-30) 3-403.11(A)&(D) PHFs 165°F 15 sec. * Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be 3-403.11(B) Microwave- 165°F 2 Minute Standing found in the following sections of the Food Code and/05 CMR Time* 590.000. 3-403.1](C) Commercially Processed RTE Food- Item Good Retail Practices FC 590.000 140°F* 23. Management and Personnel FC-2 .003 3-403.11(E) Remaining Unsliced Portions of Beef 24. Food and Food Protection FC-3 .004 Roasts* 25. Equipment and Utensils FC-4 .005 18 Proper Cooling of PHFs 26. Water,Plumbing and Waste FC-5 .006 3-501.14(A) Cooling Cooked PHFs from 140°F to 27. Physical Facility FC-6 .007 28. Poisonous or Toxic Materials FC-7 .008 70°F Within 2 Hours and From 70°F 29. Special Requirements .009 to 41°F/45°F Within 4 Hours.* 30. 1 Other 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* •Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. � y M i, Town Of North Andover R M WQ R C E Department of Weights and Measures 120 Main St. North Andover 01845 Phone (508)783-6403 INVOICE DATE:12/06/05 TO: FOR: The Vineyard Testing and Sealing of Weights and Measures Devices 554 Turnpike ST. North Andover 01845 Fees and adjusting charges authorized by Section 56, M.G.L. Chapter 98 as amended. Device Legal Sealing Adjusted Sealed AMOUNT Fees Scale more than 10lbs less than a 1001bs $6.00 3 18.00 RECEIVED �E C14 2005 TOWN OF Ni, th M OTE HEALTH.. TOTAL $18.00 This is to certify that I have this day tested, adjusted, sealed or condemned the above described device in compliance with the M.G.L., Chapter 98 as most recently amended. . Eli Inspecto — Baler of Weights and Measures (-c�� Date i II I I t10RTH q Q �tleo 16' tiO O F ,L cocroc ewrtw� BORATED SSACHUS� PUBLIC HEALTH DEPARTMENT Community Development Division January 22,2010 The Vineyard 554 Turnpike St. NORTH ANDOVER,MA 01845 Re: ORDER TO CEASE AND DESIST OPERATIONS To Whom It May Concern: Please be advised that as of December 31,2009,your Food Service Permit allowing you to prepare and/or sell food products has expired.As such,you are currently in violation of 105 CMR 590.012,which requires a permit to operate from the Board of Health. You are hereby ORDERED to CEASE AND DESIST FORTHWITH all food service operations,and to remove all food products from sale in your establishment. In order to reopen,you must do the following: 1. Submit a completed application for a permit. 2. Submit food safety certificates of at minimum(2)two Full Time employee equivalent's(FTE's). Provide cash or check in the amount DOUBLE the pre-expiration fee(for example, if your renewal fee was$100.00,you will pay a penalty of$100.00 for a total due of$200.00). 3. Receive a Permit to Operate from this office. Please note that courtesy renewal notices were sent with this information in early November.Your failure to renew as required has caused additionalwork for this office to issue this closure order.Failure to come into compliance to this order within 48 hours shall result in additional monetary fines. You have the right to appeal these orders by requesting a hearing before the Board of Health. Said request shall be in writing and received in this office within 7 DAYS of receipt of this notice. At said hearing,you will have the right to be represented and to present witness and documentary evidence as to why these orders should be amended or withdrawn.You also have the right to review and obtain copies of all documents in the possession of this office relative to this matter. Sincerely, Susan Y. Sawyer,REHS/RS Public Health Director SERVED IN HAND: Date: EXAM FORM NO. 4289 CERTIFICATE NO. 4993623 ServSafel �} �r EF Sery -a fe E'ertificatio gg �A 3- ^t s ` F u �j4ia ��5`�.l f��M nA��p 3 ��� .,'rc`a.a.•." ^+,��. `w�"^ :rJ.; Y aj `'tS�� ,// �`� for successfully completing the standards set forth by the National Restaurant Association Educational Foundation for the ServSafe®Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Presented by the National Restaurant Association Educational Foundation 8/12/2006 DATE OF EXAMINATION 8/12/2011 DATE OF EXPIRATION Local laws apply.Check with your local regulatory agency for recertification requirements. t ss3 National Restaurant Association Amerman National Standards Institute ACCRED 'PROGRAM I Mary M.Adolf EDUCATIONAL FOUNDATION and th 0 Conference for Food Protection President and Chief Operating Officer National Restaurant Association Educational Foundation www.nraef.org ©2006 The National Restaurant Association Educational Foundation 05061402 v.0607 DelleChiaie, Pamela From: DelleChiaie, Pamela Sent: Tuesday, April 10, 2007 11:16 AM To: Grant, Michele Subject: Sassy Sauces at the Vineyard Importance: High Hi Michele, I was looking through my pending files(waiting for information, etc.), and came across this one. Do you want me to give you the file for when you go to the Vineyard, or just file it in the drawer for now in the Vineyard Food file? SOS/R¢gwads, pa-*eea n0-0'0ee'fa1'0 O Health Department Assistant Town of North Andover 1600 Osgood Street Building 20, Suite 2-36 North Andover,MA 01845 2978.688.9540-Phone A 978.688.8476-Fax http://www.townofnorthandover.com healthdept@townofnorthandover.com 1 1 1 � fCeamatt�aea a acu �tt DEPARTNIENT OF-PUBLIC HEALTH:DM$ION AF:FOOD AND ID AUGS . 3t)S SOUTH S qF—T �A"PA PLAIN,MA 02130 ... LiCEN$E . In Accordance with:Massachusetts.t egera!Laws Chapter 64 Secdon 805C NUMBER• ISSUED ES�PIRES I YfE f 1VIA 1416 07J 4/2 06 UZ/1412007 Process bi Mti b k Foal for Sale aft a saie i. ISSUED TO w SASSX RIVER SAEJCBS N i. 31 GERMANIA T , i IAMAICA PlAJ1,I,MA'fl2130 GOMM4SS.ONER,QF'PUBLIC IHSAUK i ©ST.IN A CONSPICUOUS PLACE 362402; RECIPIENT`°S LOPY ,,� X40 , •• 4` ia4K COMMERCIAL LINES POLICY-COMMON POLICY DECLARATIONS NAUTILUS INSURANCE COMPANY Scottsdale,Arizona Transaction Type: Renewal Policy No. NC545376 Renewal of Policy# NC434411 Inspection Ordered: Rewrite of Policy# ❑ Yes ® No Cross Ref.Policy# Named Insured and Mailing Address (No.,Street,Town or City,County,State,Trp Code) Diane Manteca DBA Sassy River Sauces 37 Marshbrook Road Billerica MA 01821- 02002 - 00 ( nc. Pefltod: From 05/20/2005 to 05/20/2007 at 12:01 A.M.Standard Time at your mailing address shown above. Business Description: Caterer/Food Product Mfg Tax State MA Form of Business: ® Individual ❑ Partnership ❑ Joint Venture ❑ Trust ❑ Limited Liability Company(LLC) ❑Organization, including a Corporation (but not including a Partnership,Joint Venture or LLC) IN RETURN FOR THE PAYMENT OF THE PREMIUM,AND SUBJECT TO ALL THE TERMS OF THIS POLICY, WE AGREE WITH YOU TO PROVIDE THE INSURANCE STATED IN THIS POLICY. THIS POLICY CONSISTS OF THE FOLLOWING COVERAGE PARTS FOR WHICH A PREMIUM IS INDICATED. THIS PREMIUM MAY BE SUBJECT TO ADJUSTMENT. PREMIUM Commercial General Liability Coverage Part $ 1,100.00 $ Tax&Fee Schedule TOTAL ADVANCE PREMIUM $ 1,100.00 Tax $ 44.00 Minimum&Deposit TOTAL TAXES&FEES $ 44.00 TOTAL $ 1,144.00 Form(s)and Endorsement(s) made a part of this policy at time of issue: Refer to S902 Schedule of Forms and Endorsements. Countersigned: Douglas, MA By 05/22/2006 jmg Countersignature or Authorized Representative,whichever is applicable THESE DECLARATIONS TOGETHER WITH THE COMMON POLICY CONDITIONS,COVERAGE PART DECLARATIONS,COVERAGE PART COVERAGE FORM(S)AND FORMS AND ENDORSEMENTS,IF ANY,ISSUED TO FORM A PART THEREOF,COMPLETE THE ABOVE NUMBERED POLICY. Includes copyrighted material of Insurance Services Office,Inc.with its permission. �._ S944(10/04) ORIGINAL The Commonwealth of Massachusetts Executive Office of Health and Human Services Department of Public Health Food Protectin Program 305 South Street, Jamaica Plain, MA 02130-3597 (617)983-6712 (617)983-6770- Fax Massachusetts Food Protection Manager Certification Exam and Trainer Directory This directory was compiled to assist individuals and retail food businesses to find optional training programs and/or examinations for compliance with the food protection management certification requirement in 105 CMR 590.003(A)(2).Trainers listed in this directory: 1) meet the recommended instructor qualification identified in the Massachusetts Guideline for Food Protection Manager Training Programs, 2) use one or more of the Foal Protection Manager Certification exams recognized in Massachusetts.The exams are provided by one of the three accredited test development organizations listed below, and 3) include in their training,the provisions of 105 CMR 590.000 that are unique to Massachusetts. When choosing a trainer,we strongly recommend that you contact as many trainers as possible and obtain the following information: • Examination offered (see list below) • Educational background of the trainer • Length of training/class schedules ■ Food safety experience of the trainer • Cost of exam and/or training ■ References from previous students Nationally Accredited Exam Organizations Recognized in Massachusetts Thomson Prometric(Formerly Experior Assessments) ServSafe 1260 Energy Lane The Educational Foundation of the National St. Paul, MN 55108 Restaurant Association 800-786-3926 250 South Wacker Drive, Suite 1400 Chicago, IL 60606-5834 National Registry of Food Safety 800.765-2122 Professionals 1200 E. Hillcrest St., Suite 303 Note:All exams cavy a five-year expiration Orlando, FL 32803 date. 800-446-0257 The Massachusetts Department of Public Health does not in endorse or recommend any of the individuals or organizations presented on this list nor does the Department preclude anyone not on the list from conducting food safety training The Department does not evaluate trainers and does not guarantee the success of their programs.Please note that this is not a comprehensive list and,although it is periodically updated,there is no guarantee that all information is current.You may also contact industry and regulatory organizations as well as telephone directories for further listings.Please note that all exams recognized by the Department carry a five-year expiration date. IDirectory last updated on 12/14/05 Patricia Alves, MBA 10 King's Row Ronald Herzberg, RS Sandwich, MA 02563 PO Box 898 Tel: 508-888-6351 Sagamore Beach, MA 02562 PatriciaEdwar@cs.com Tel: 508-888-3775 Instructional Languages:English, Fax: 719-466-7655 Portuguese handsonhealthassociates.com Instructional Languages.English Lisa Berger, MPH PO Box 180446 Marcia Herzberg-Lee Boston, MA 02118 PO Box 898 Tei:617-859-2942 Sagamore Beach, MA 02562 Fax: 617-859-2943 Tel: 508-888-3775 lisamberger@yahoo.com Fax: 719486-7655 Instructional Languages.English handsonheakhassoc@earthiink.net Instructional Languages.English Henry M.J. Biagi 26 James Street Extension Rose Marie Karparis,RN,MPH Derry, NH 03038-4527 68 Florence Rd. Tei: 603-434-0536 Florence, MA 01062 Fax:603-434-0537 Tel:413-584-9355 designsbybiagi@comcast.net Fax: 413-587-0309 Instructional Languages.English roe.kaipads@vedzon.net Instructional Languages.English Kevin C. Doherty,CEC, CFSP 27 Sparhawk Street Maureen Lee Brighton, MA 02135 18 Shipley Circle Tel:617-624-2503 Westford, MA 01886 Fax:617-624-1660 Tel: 978-692-1096 Instructional Languages:English Fax: 978-392-8942 maureenlee@efoodservicesolutions.com Instructional Languages.English, Chinese Richard Doyon,MS 98 West Border Road Malden, MA 02148 Joanne Lee, RS Tel: 781-388-1131 15 Mill St. Fax: 508-862-0105 Dorchester, MA 02122 pilgdmone@aol.com Tei:617-288-1458 Instructional Languages.English, Spanish Fax:617-288-4410 jocur2@juno.com Instructional Languages.English Allen aromko, CFSP 11 Heard Drive Ipswich, MA 01938 Cindy L. Luu,M.D. Tel: 978-356-4942 1095 Commonwealth Ave Suite 300 Fax: 978-356-9606 Boston, MA 02215 arg2000@msn.com Tel:617-787-6888 Instructional Languages.English Fax: 617-787-7888 cindy_luu@winvestllc.com Instructional Languages.English, Cantonese Massachusdta Food Protedwn Manager CerVkaftm Exam and TrahwDrWIM Leat updated on 12./14/05 Carol S. Mier, MA,RD, LDN 77 Delcar St. Marlene O'Connell Fall River, MA 02720 54 Messinger St. Tel: 508-678-1467 Canton, MA 02021 miercarol@netscape.net Tel: 339-927-3061 Instrudional Languages.,English Fax: 781-899-3124 mocllllcaol.com Instructional languages.English Peter Mirandi, RS Femcroft Rd. Danvers, MA 01923 Anthony J.Penta Tel: 978-762-4000 PO Box 8764 pmmirandi@MHOA.com Boston, MA 02114 Instructional Languages:English Tel:617-523-5450 Fax:617-248-6939 tony@safefoodmanagement.com John Morrell, Ph.D, RS,CHO Instructional Languages:English, Chinese PO Box 268 Marshfield, MA 02050-0268 Tel: 781-837-1395 Randall S. Phelps,CFSP Fax: 781-837-4820 14 Winnecowett Dr. P.O.Box 301 Instructional Languages.English Ashbumham, MA 01430-0301 Tel:978-827-6710 Fax: 978-827-5598 Kent Murphy,RS, CHO Instructional Languages.,English 18-1 Weatherly Dr. Salem, MA 01970 Tel: 978-740.1807 Cindy Alemian Rice, RS,MSPH,CEHT KFMTR@msn.com 100 Grossman Drive Instructional Languages:English Braintree, MA 02184 Tel: 781-356-1467 Fax: 781-356-3960 David Nash, Ph.D.,MPH,CFSP Cindy@beld.net One Green Street Instructional Languages:English Hulmeville, PA 19047 Tel: (800)723-3873 Fax: (215)757-9521 Dereck Rodrigues foodsafel@aol.com P.O. Box 9163 Instructional Languages:English, Spanish Warwick, RI 02889 Tel: 401-301-3818 Fax:401-921-2568 Eric Nusbaum,Ph.D dereck@foodsafetytrainings.com 15 Grove St. Instructional languages:English Greenfield, MA 01301-2325 Tel:413-774-2786/413-8347051 Fax:413-7741726 Pamela Ross-Kung, MS, RS nusbaum@concentdc.net 73 South Ave. Instructional Languages:English Revere, MA 02151 Tel: 781-706-0999 Fax: 781-485-0301 prosskung@attbi.com Instructional Languages:English, Chinese Massachusetts Food Protemon Manager Cerqrwadw Fxani and TrainerDwedM Last updated on 12114AS Instructional Languages.English, Chinese Alfred Scoglio, RS 4 Chapel Hill Dr.,#1 Shiu Cheung(Dick)Wong Plymouth, MA 02360 90 Tyler St. Tel: 508-746-9353/508-930-1761 Boston, MA 02111 Fax: 508-746-9353(call before faxing) Tel: 617-283-6388 aiscoz@aol.com Fax: 617-482-7522 Instructional Languages:English ceba2008@aol.com Instructional Languages: Cantonese, Mandarin Shixian Sheng, MA 200 Tremont Street Boston, MA 02116 Steven D.Yenco Tel:617-426-9492 81 Yankee Peddler Path Fax:617-482-2316 Madison, CT 06443-2641 shixians@yahoo.com Tel:203-245-7073 Instructional Languages: Chinese, Mandarin Fax:203-245-7073 sdyenco@basyc.com Instructional Languages.English Suzanne Stimson 69 Elm St. Franklin, MA 02038 Khalil Zadeh,DVM, MPH Tel: 508-541-8346 70 Shawmut Road Fax: 508-541-8391 Canton, MA 02021 tset.stimson@woridnet.att.net Tel: 781-401-9999/781-401-9944 Instructional Languages:English Fax: 781-401-9998 kzadeh@lapucklabs.com Instructional Languages.English Vince Ventresca 968 Washington St.2nd Floor Stoughton, MA 02072 Tel:781-344-6344 Fax: 781-341-3978 vventresca@esiqual.com Instructional Languages:English Robert Womack, MSA 70 Shawmut Rd. Canton, MA 02021 Tel: 781-401-9944 Fax: 781-401-9998 kzadeh@lapucklabs.com Instructional Languages:English Sam Wong, Ph.D. PO Box 133 West Boylston, MA 01583 Tel: 508-835-9898 Fax: 508-835-9898 mdconsufting@charter.net Massachusetts Food Protection Manager CatJkation Exam and Train Da rtm Loot updated on 12/14/05 Academia and Industry Associations Food Marketing Institute SuperSafe Mark Program North Shone Community College 65515th St.NW Femcroft Rd. Washington,DC 20005 Danvers, MA 01923 Tel: 202-220-0659 Tel: 978-762-4000 Fax:202-220-0876 Instructional Languages.English www.supermark.com Instructional l anguages. The Greater Boston Food Bank, Inc. 99 Atkinson St. MA Restaurant Association Boston, MA 02118 333 Turnpike Rd.-Suite 103 Tel:617-598-5051 Southborough, MA 01772-1775 Fax:617-427-0146 Tel: 508-303-9905 http://www.gbfb.org Fax: 508-303-9985 Instructional Languages.English www.marestaurantassoc.org Instructional Languages.English UMASS Extension Service Chenoweth Laboratory Massasoit Community College Amherst, MA 01003-1420 1 Massasoit Blvd Tel:413.545-0552 Brockton, MA 02302-3996 Fax: 413-545-1074 Tel: 508-588-9100 Ext.1307, Ext.1509, http://www.umass.edu/umexUnutrition/foods Ext.1692 afety/index Fax: 508-427-1250-Brockton Campus 1nsbixtional Languages.English www.massasoit.mass.edu-brockton/canton Instructional Languages.English Massa&useo Food Protection Manager Cadficadon Exam and Trainer Dreamy Last updated on 12114/05 . r Massachusetts Food Ploteawn Manager Cerofkation Exam and Trainer Dilatory Last updated on 12/14/05 Sassy River Sauces Page 1 of 3 Sassy River Sauces Morrocan Charmoula Chickpea on cucumbers Home Our Products Contact Us ::iia. • .'-�.. Where to find us = , Our Policies ukt, About Us " L what a great 30 calorie snack/(2 TB) AN EASY AND LOW FAT 8 CALORIE DINNER! ✓4 CARIBEE MANGO LIME MUSTARD SAUCE ON BAKED SALMON Sassy River Sauces offers low calorie, low fat pestos, tapenades,spreads and sauces. Each 7 ounce container is freshly made, with no artificial ingredients. We create flavorful and delectable toppings and add-ins to make quick low calorie meals or snacks! Top chicken or fish, burgers or pasta,add to vegetables or just spread on crackers......we like to say "all the sass without the fat"! our flavors include: PROVENCAL OLIVE PESTO (a blend of spanish olives, roasted peppers, walnuts, garlic, lemon juice, balsamic vinegar and basil) SMOKED SUN-DRIED TOMATO TAPANADE (fresh smoked tomatoes sun-dried tomatoes black olives garlic, basil ( es s o e d , g , extra virgin olive oil, balsamic vinegar) CARIBEE LIME MANGO MUSTARD (dijon mustard, mango, honey, lime juice, garlic&ginger) http://www.sassyriversauces.com/index.html 2/28/2007 Sassy River Sauces Page 2 of3 TUSCAN SPINACH(OR)ARUGULA &ARTICHOKE SAUCE (fresh baby spinach or baby arugula-you choose!, artichoke hearts, imported parmesan cheese, garlic, extra virgin olive oil, lemon juice) MORROCAN CHARMOULA CHICKPEA SPREAD (chickpeas, garlic, extra virgin olive oil, lemon juice, cumin,paprika,parsley, cilantro) THAI PEANUT (natural peanut butter, low-fat tofu, lime juice,garlic &ginger, soy sauce) W " A%5 h 7 own -v�,ak C,;%,0--lo.I t a i n e r refrigerate or freeze! keep a lookout for our seasonal and special edition flavors!! see the product ingredients on the check-out page for a description of the sauce! order nowff click on: www.sassyriversauces.com/store send us your Make a meatloaf ideas or recipe or meatballs with using Sassy River Sauces, and we'll Tuscan Spinach enter you in our and Artichoke monthly sauce contest! ! win six sauces (your Tuna salad is not choice! ) fattening with our Provencal Olive WE SHIP Pesto, or Caribee OVERNIGHT! ! ! Mango Mustard FOUR Lime Sauce (forget the mayonnaise!) SAUCE Toss some whole MINIMUM, wheat pasta with ANY either Smoked Tomato Tapenade COMBINATION. or our Tuscan ` Spinach and THEY FREEZE FOR UP TO Artichoke Sauce SIX MONTHS....TAKE THEM OUT WHEN YOU WANT A Rice is nice with SNACK OR TOPPING OR Provencal Olive STIR-IN FOR A LOW CALORIE MEAL! Pesto mixed in! OUR SAUCES ARE MADE http://www.sassyriversauces.com/index.html 2/28/2007 gassy tciver aauces rages of s FRESH WITHOUT THE BROOKLINE FARMER'S MARKET,BROOKLINE,MA PRESERVATIVES AND FROZEN IMMEDIATELY. -... I CUSTOMER'S ARE ALWAYS REMARKING THAT THEY TASTE LIKE THEY WERE JUST MADE!! CC11 - OUR SAUCES ARE SOLD AT MANY FARMER'S MARKET'S Please get in touch to offer comments and join our mailing list for sales and specialsl You can e-mail us at: sassyriver@comeast.net sassyriver@comcast.net 02Q) 8 Sassy River Sauces*37 Marshbrook Road*Billerica,MA*US*01821 Telephone: (978)667-1065 in x.html 2/28/2007 http://www.sassyriversauces.com/ de Contact Us Page 1 of 1 Sassy River Sauces Contact Us Tell us what you think! Home Our Products Related Links: Contact us This is where we give our customers a chance to tell us what they think about our web site. Is there anything www.weightwatchers.com Where to find us you would like to see us offer? Do you have any www.zonediet.com Our Policies questions or comments? Our business depends on your www.ediet.com satisfaction, so please let us know what you think. www.hungrygirl.com About Us Just click this address to send us e-mail: In this area, we will include sassyriver@comcast.net any links related to our business or that we think Or give us a call at(978)667-1065 will interest our customers.We may also provide links to other interesting shops you may want to visit. check out Diane's classes if you live in the Boston area at: www.bcae.org Sassy River Sauces *37 Marshbrook Road'`Billerica, MA *US *01821 Telephone: (978)667-1065 http://www.sassyriversauces.com/id2.html 2/28/2007 Where to find us Page 1 of 1 Sassy River Sauces Where to find us Home During the summer month's please visit us at the Our Products following Farmer's Markets in Massachusetts: Contact Us Lexington Farmer's Market, Lexington, MA ,Tuesday's (till October 31st) Where to find us Brookline Farmer's Market, Brookline, MA, Thursday's(till Oct.26) Our Policies Our products can also be found at the following stores: About Us The Vineyard, North Andover, MA Busa Farms, Lexington, MA The Wine Gallery, Brookline, MA new and exciting!!! WHOLE FOODS AT SYMPHONY, BOSTON, MA jr of* Sassy River Sauces *37 Marshbrook Road*Billerica, MA *US *01821 Telephone: (978)667-1065 http://www.sassyriversauces.com/id5.html 2/28/2007 Our Policies Page 1 of 1 Sassy River Sauces Our Policies We explain our current business and ordering policies on this Home page. Our Products Contact Us Shipping and Handling: our Where to find us shipping costs vary depending Our Policies on your location. Please Returns contact us for prices. About Us Customers often ask what our return We ship every Thursday,so you will policy is.We aim for complete receive your order the following day. customer satisfaction. If you are not If you place your order completely happy with your after Wednesday at 5 pm,we will ship purchase,we want to hear about it. the following week. Let us know if something is wrong and we will do what we can to make it We offer the following shipping right. methods: We accept Mastercard,Visa and UPS Overnight American Express Do you have any questions?Send us an e-mail at: sassyriver@comcast.net Sassy River Sauces *37 Marshbrook Road*Billerica, MA *US *01821 Telephone: (978)667-1065 http://www.sassyriversauces.com/id4.html 2/28/2007 About Us Page 1 of2 Sassy River Sauces Abouts U OUR UNIQUE PRODUCTS ARE HANDCRAFTED AND ALL Home NATURAL! Our Products Contact Us ]� Where to find us � AD Our Policies `+ About US OVEN AL OLIVE a 6aatonflsharaGpatoo►dRnd AAHans[hPmemfm rap kmgm ad "UOKED ' ` TAP vADnE To Gra tonfishwit potoorhyad AI Hanel,Ib PRseeafw FeV ge5i_ d Our Business Philosophy is Our Company... to give our customer's great Sassy River Sauces was created in ideas On how to use our 2004. Our goal was to provide a products and keep them flavorful, all natural and healthy corrin back! addtion to your meal or snack. Having g exotic and international flavors makes us different than anyone else that we We ] y hope you will enjoy know! In the beginning we sold our y product's at Farmers Markets and and visitingour web site gourmet shops. Now you can 9 p and using our products purchase our products on-line,get great recipes and even tell us about as much as we enjoyed how you use our sauces! We will http://www.sassyriversauces.com/id6.html 2/28/2007 I About Us Page 2 of 2 providing them for you. publish your name and recipe.....also look for our contests to win prizes and sauces!! We use as many After owning the Brickyard Cafe for local products as eight years,teaching cooking for 14 hossible from local years (still a great passion!)and being a Chef in high-end gourmet shops, it farmer's that we was time for a change. Diane Manteca wrote recipes for a Zone cookbook know and learned to "tweek" calories and fat, but also create flavorful foods. With many years of watching her We smoke tomatoes with mequite weight and looking for tasty low-fat, wood for our Smoked Tomato low-calorie products, it became Tapenade! This is so great with goat apparent that something needed to be cheese on a cracker, or to toss with done! While vacationing in the some whole wheat penne pasta. Try it British Virgin Islands the Caribbean with roast pork tenderloin or on your sauces became intriguing, and the favorite grilled panini! first Sassy River Sauces was created: CARIBEE MANGO LIME MUSTARD SAUCE. There couldn't be a better topping for salmon than this sauce! E-MAIL US WITH YOUR FAVORITE RECIPE USING SASSY RIVER SAUCES! sassyriver(a_comcast.net Sassy River Sauces *37 Marshbrook Road*Billerica, MA *US *01821 Telephone: (978)667-1065 http://www.sassyriversauces.com/id6.html 2/28/2007