HomeMy WebLinkAboutFood Est Inspection Report - Main Street Liquors - Inspection - 64 MAIN STREET 1/23/2020 R_1 O Nosh Arxkncr Ilivhh Ik•pr.
12u\lain�rntr FOOD ESTABLISHMENT INSPECTION REPORT
\onh AnAncr.%IA O I1115
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Main Street Liquors 53655 1/23/20 10:30 AM Routine Retail M.Baldwin
64 Main Street 10:54 AM
North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core
Dana 0 0 3
Foodborrie Illness Risk Factors and Public Health Interventions
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow
Supervision IN OUT NA NO COS I Protection from Contamination(ConYd) IN OUT NA NO CO;
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrhea[events 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records
9. No bare hand contact with RTE food or a pre-approved Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN our NA NO CO:
11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
... Retail Practices
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO;
30.Pasteurized eggs used where required 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. Utensils,Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed,
34.Plant food property cooked for hot holding
35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container
51.Plumbing installed;proper backflow devices
Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 1 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness
55.Physical facilities installed,maintained&clean 2
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60.105 CMR 590 violations/local regulations
Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code.
This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal
�ILL Follow Up Required: Y Follow Up Date:
Inspector PIC
Town of North Andover-Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
2
Main Street Liquors Inspection Number Date Time In/Out Inspector
64 Main Street 53655 1/23/20 10:30 AM M.Baldwin
North Andover, MA 01845 10:54 AM
Inspection Repeat Violations Highlighted in Yellow
Prevention of Food Contamination
Insect, rodents & animals not present
38 6-501.111 (A)(B)(D) Controlling Pests -Basement-
C Large droppings on shelf. Provide report from pest control
company. Clean shelf. Code: The premises shall be
maintained free of insects, rodents, and other pests. The
presence of insects, rodents, and other pests shall be
controlled to eliminate their presence on the premises by:
routinely inspecting incoming shipments of food and
supplies;routinely inspecting the premises for evidence of
pests; and eliminating harborage conditions.
Physical Facilities
Ile
5 ,A 6C
i �6w (COY
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber
3
Main Street Liquors Inspection Number Date Time In/Out Inspector
64 Main Street 53655 1/23/20 10:30 AM M.Baldwin
North Andover, MA 01845 10:54 AM
Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions -Walk in cooler-
C Floor has debris. Clean floor. Code: The physical facilities
shall be cleaned as often as necessary to keep them clean.
Except for cleaning that is necessary due to a spill or other
accident, cleaning shall be done during periods when the
least amount of food is exposed such as after closing.
g
=P
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Front corner floor has debris, and suspect droppings. 1
Clean floor. Provide pest control report. Code: The
physical facilities shall be cleaned as often as necessary toE
_4
keep them clean. Except for cleaning that is necessary
due to a spill or other accident, cleaning shall be done
during periods when the least amount of food is exposed
such as after closing. TO
a
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
4
Main Street Liquors Inspection Number Date Time In/Out Inspector
N Main Street 53655 1/23/20 10:30 AM M.Baldwin
North Andover, MA 01845 10:54 AM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Note- Walk In cooler has wood floor. Only contains beer. New Food Code requires cleanable
washable surface such as stainless. Update floor during next renovation.
No longer selling chips.
Evidence of rodents present along floor at front window and on wood shelving in basement. Retain
pest control company and clean all evidence. Re-inspection in two weeks -Thursday 2/6/20.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Main Street Liquors Inspection Number Date Time In/Out Inspector
64 Main Street
North Andover, MA 01845 53655 1/23/20 10:30 AM M.Baldwin
10:54 AM
Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow
Town of North Andover- Health Department
(y�G1,�SX. Lky�r6C�
Yankee Pest Control Service Inspection Report
sANBEE 20 Waite Ct
Maiden,MA
Y P C 81-397 9 232148 INVOICE #: 207120
PEST CONTROL
WORK DATE: 2/26/20 Z� %
Time In: 2/26/20 1:51 PM
BILL-TO 107958 LOCATION 107958 Time Out: 2/26/20 2:58 PM
Customer Signature
Arsen Sheraj Arsen Sheraj
2 Bradford St 60 Main St
Salem,MA 01970-1504 North Andover, MA 01845-2400
Customer is unavailable to sign
Phone: 978-853-3676 Phone: 978-853-3676 Technician Signature
-k-1-
Matthew Ruggiero
License#: MA-47970
Purchase Order Terms Service Description Quantity Amount
None UPON RECEIPT COMMERCIAL PEST CONTROL SERVICE 1.00 95.00
Subtotal 95.00
Tax 0.00
Total Due: 95.00
GENERAL COMMENTS/ INSTRUCTIONS
exterior and basement only
Arrived for commercial service for basement and exterior.I entered through the liquor store.I inspected all stations and glueboards in the basement.There were no captures
and no bait feeding in this area.Droppings in the basement are old and have been there a while.Outside,I inspected all bait stations which all had full feeding.I replaced all
bait today.I spoke with liquor store employee who mentioned that he occasionally hears mice in the ceilings.They have cleaned the liquor store since last visit.He informed me
there was a substantial amount of droppings
He also mentioned a potential issue in the laundry mat.Inspected this area finding rodent droppings along the baseboards behind the washers.Based on activity.The mice are
most likely nesting inside the walls and ceilings of the stores and apartments.I would recommend adding service to include all building areas.If you are interested in a new
quote for the entire building,please call the YPC office to schedule an inspection and quote.I will follow up with your next regular service.Thank you for choosing yankee pest
control.-Matt Ruggiero
Droppings in basement
PRODUCTS APPLICATION SUMMARY
Material Lot# EPA# A.I.% A.I.Conc. Active Ingredient Finished Qty Undiluted Qty
Glue Board n/a 0.0000% n/a n/a 12.0000 Each
Target Pests: M111-e
Material Lot# EPA# A.L.°/u A.I.Conc. Active Ingredient Finished Qty Undiluted Qty
Resolv 40 Soft Bait 7173-297 0.00501% n/a Oromadiolone 80.0000 Fach
Target Pests: Mice,Rats
DEVICE INSPECTION SUMMARY
DEVICE INSPECTION EXCEPTIONS
None Noted.
TAICnCPTTf1N1 r\CTATI
Printed:3/6/20 Page: 1/2
Yankee Pest Control Service Inspection Report
T A N X E E 20 Waite Ct
Y P C Malden,- 99202148 INVOICE #: 207120
PEST CONTROL
WORK DATE: 2/26/20
INSPECTION DETAIL
None Noted.
PRODUCTS APPLIED
Material A.I.% Finished Qty Application Equipment Time
EPA# A.I.Concentration Undiluted Qty Application Method Sq/Cu/L Ft Lot#
Glue Board 0.0000% 12.0000 Each 2:58:17 PM
n/a Directly Applied
Target Pests: Mice
Weather: 0°,0 MPH
Resoly 40 Soft Bait 0.0050% 80.0000 Each Bait Stations 2:58:41 PM
7173-297 n/a Bait
Target Pests: Mice,Rats
Weather: 0°,0 MPH
Printed:3/6/20 Page: 2/2
Yankee Pest Control Service Inspection Report
TANSEE 20 Waite Ct
Malden, MA Y P C 81-397 99232148 INVOICE #: 202711
PEST CONTROL
WORK DATE: 1/21/20
Time In: 1121/20 12:11 PM
BILL-TO 107958 LOCATION 107958 Time Out: 1/21/20 2:33 PM
Arsen Sheraj Arsen Sheraj Customer Signature
2 Bradford St 60 Main St
Salem,MA 01970-1504 North Andover,MA 01845-2400
Customer is unavailable to sign
Phone: 978-853-3676 Phone: 978-853-3676 Technician Signature
M
Matthew Ruggiero
License#: MA-47970
Purchase Order Terms Service Description Quantity Amount
None UPON RECEIPT COMMERCIAL PEST CONTROL SERVICE 1.00 95.00
Subtotal 95.00
Tax 0.00
Total Due: 95.00
GENERAL COMMENTS/ INSTRUCTIONS
exterior and basement only
60 Main Street North Andover:
Arrived for commercial service.Entered basement through liquor store.Inspected all glueboards and traps finding 3 captures.There was also moderate bait feeding.Replaced
all bait today and glueboards as needed.Outside stations were also fully consumed.Replinished all bait.The manager of the liquor store had said mice are getting into the store
through holes in the Floor.The stores are not currently on the program,however inspection turned up glueboards placed by the store that had mouse captures for a total of 8 in
the store.As a courtesy,I filled in several holes in the walls and floors where the mice were making entry and left some glueboards with the clerk.Based on findings I would
recommend scheduling an appointment with exclusion work for all store fronts.The cost for this service would be 495.00,and would go a long way to reducing the mouse
activity in these areas.Please call the YPC office to schedule this service.I will follow up with your next service visit.Thank you for choosing yankee pest control.-Matt
Ruggiero
PRODUCTS APPLICATION SUMMARY
Material Lot# EPA# A.I.% A.I.Conc. Active Ingredient Finished Qty Undiluted Qty
Contrac All-Weather Blox 12455-79 0.0050% n/a Bromadiolone 24.0000 Each
Target Pests: Mice
Material Lot# EPA# A.I.% A.I.Conc. Active Ingredient Finished Qty Undiluted Qty
First Strike Soft Bait 7173-258 0.0025% n/a Difethialone 48.0000 Each
Target Pests: Mice
Material Lot# EPA# A.I.% A.I.Conc. Active Ingredient Finished Qty Undiluted Qty
Glue Board n/a 0.0000% n/a n/a 22.0000 Each
Target Pests: Mice
DEVICE INSPECTION SUMMARY
DEVICE INSPECTION EXCEPTIONS
None Noted,
Printed:1/22/20 Page: 1/2
Yankee Pest Control Service Inspection Report
T A N % E E 20 Waite Ct
Maiden, MA Y P C 81-397 99232148 INVOICE #: 202711
PEST CONTROL
WORK DATE: 1121/20
INSPECTION DETAIL
Nonc Noted.
PRODUCTS APPLIED
Material A.I.% Finished Qty Application Equipment Time
EPA# A.I.Concentration Undiluted Qty Application Method Sq/Cu/L Ft Lot#
Contrac All-Weather Blox 0.0050% 24.0000 Each Bait Stations 1:11:57 PM
12455-79 n/a Bait
Target Pests: Mice
Weather: 0°1 0 MPH
First Strike Soft Bait 0.0025% 48.0000 Each Bait Stations 1:11:49 PM
7173-258 n/a Bait
Target Pests: Mice
Weather: 00,0 MPH
Glue Board 0.0000% 22.0000 Each 1:12:04 PM
n/a Directly Applied
Target Pests: Mice
Weather: 0 0 MPH
Printed: 1122120 Page: 2/2
Establishment Name: laif� cS1 � v CS Date: d _ Page: / of
Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-Red Item PLEASE PRINT CLEARLY Verified
Cc!tis c�14 tr- ow. 101a !el on 6 Za /10
17C�•1 \r� I I c"
ro lao
�.Jc t s agw t u WAR-ne-C cm 4MCtMA�f
atRs�C�R.ow aC c
iY�a�t► Yu��J �n
Discussion With Person in Charge: Corr Live Action Required: ❑ No ❑ Yes
❑' Voluntary Compliance ❑ Employee Restriction/
p�NL �V� 'O Exclusion
❑ Re-inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
13 Voluntary Disposal 0 Other.
Violations Related to Foodborne Illness Interventions and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP
PROTECTION FROM CHEMICALS 21 3-801.I 1(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.11(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.11 Idcnti ,ing Information-Original Containers* 3-801.11 C Unopened Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*'ff""r rMoon
7-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shelf Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL RE UIREMENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne illness interventions and risk factors.
TENIE/TEMPERATURE CONTROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under#29--Special
3-401.11A 1 Requirements.
( ){2) Eggs- I55°P IS Sec.
Eggs-Immediate Service 145°Fl5sec*
3-401.1 I(A)(2) Comminuted Fish,Meats&Game
Animals- 155°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.1 l(B)(1)(2) Pork and Beef Roast-130°F 121 min* (Blue Items 23-30)
3-401.l 1(A)(2) Ratites,Injected Meats-155°F I5 sea* Critical and non-critical violations,which do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and risk factors listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections of!le Food Code and 105 CHR 590.000.
Ratites-165°F 15 sec.*
3-401.11(C)(3) Whole-nnuscle,Intact Beef Steaks 145°F* Item Good Retall Practices FC 590.000
3-401.12 Raw Animal Foods Cooked in a 23, Manor ennent and Personnel FC-2 .003
Microwave 165°F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec.* 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. Water Plumbingand Waste FC-5 .006
27. Physical Facility FC-6 .007
3-403.11(A)&(D) PHFs 165°F 15 sec.* 28. Poisonous or'foxic Materials FC-7 .008
3-403.11(B) Microwave-165°F 2 Minute Standing 29. S cial Re uirements .009
Time 30. I Other
3-403.11(C) Commercially Processed RTE Food-
l40°F*
3-403.11(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000.
Roasts*
18 Proper Cooling of PIIFs
3-501.14(A) Cooling Cooked Plil s from 140°F to 70°F
Within 2 Hours and]From 70°F to
41°F/45°F Within 4 Hours.*
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45°F
Within 4 Hours*
3-501.14(C) PIiFs Received at Temperatures
According to Law Cooled to 41°F/45°F
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
19 PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.16(A) Hot PHFs Maintained at or above 140°F.
3-501.16(A) Roasts Held at or above 130°F.
20 Time as a Public Health Control
3-501.19 Time as a Public Health Control*
590.004(i l) Variance Re uirement
Establishment Name: t>rlr, .. ��� fit S Date: `� Page: 1 of 1
Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R—Red Item PLEASE PRINT CLEARLY n{ Verified
,"A 0.0 . ate %�p Z/•n.11./_
r V �0 f Se riT w�.0 -i I Z.6t.o
Zoo aw .,.eJN. QLz,,- e & 3 i Zv
L_ ce l
c1✓• "Jo
-bra {erna�e,
a\ C
UA
Discussion With Person in Charge: Co `ve Action Required: ❑ No Yes
1, V untary Compliance ❑ Employee Restriction/
a�V's�,N•2n�. Exclusion
n a( �' Re-inspecon Scheduled ❑ Emergency Suspension
05u
�C AL4 �� , �{� rvt � � � ❑ Embargo ❑ Emergency Closure
wilt
l l ❑ Voluntary Disposal ❑ Other.
—willw111,1�,nl�Q'+� 0,- 'rAt6 6wsc�b
Violations Related to Foodborne Illness Interventions and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP
PROTECTION FROM CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 l(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.11 Identi ,ing Information-Original Containers* 3-801.11 C Unopened Food Package Not Re-served,
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7.202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.1 l Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*'ff"""
7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell E s*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL RE UIREMENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.l2 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.l3 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitorin * appropriate sections above if related to
foodborne illness interventions and risk factors.
TUNIE/TEMPERATURE CONTROLS Other 590,009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under 429--Special
3-401.11A(t)(2) Eggs- 155°F 15 Sec. Requirements.
E gs-immediate Service 145*F15sec*
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals- 155'F 15 sec.* 1110LATiONS RELATED TO GOOD RETAIL PRACTICES
3-401.1 l(B)(I)(2) Pork and Beef Roast-130OF 121 min* (Blue Items 23-30)
3-401.11(A)(2) Ratites,Injected Meats-l55°F 15 see.* Critical and non-critical violations,which do not relate to the Foodborne
3-401.11(A)(3) Poultry,Wild Game,StuRed PHFs, illness interventions and risk factors listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections of the Food Code and 105 CAM 590.000,
Ratites-165°F 15 see.
3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 1457* Item Goal Retail Practices FC s90.t1t70
3-401.12 Raw Animal Foods Cooked in a 23. Mana enient and Personnel FC-2 .003
Microwave I65*F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) AlI Other PHFs-145°F 15 sec.* 25• Equipment and Utensils FC-4 .005
17 Reheafing for Hot Holding 26. Water Plumbing and Waste FC-5 .006
27. Physical Facility FC-6 .007
3-403.11(A)&(D) PHFs 165°F IS sec.* 28. 1 Poisonous or'1'oxic Materials I FC-7 1 .008
3-403.11(I3) Microwave- 165*F 2 Minute Standing 29. 1 Special Requirements .009
Time* 30. Other
3-403.11(C) Commercially Processed RTE Food-
140°F*
3-403.11(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
18 Proper Cooling of PiiFs
3-501.14(A) Cooling Cooked PHI s from 140°F to 70°F
Within 2 Hours and From 70*F to
41°F/45°F Within 4 Hours.*
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45*F
Within 4 Hours*
3-501.14(C) PIiFs Received at Temperatures
According to Law Cooled to 41°F/45°F
Within 4 Hours.*
h3-501.15 CoolingMethods for PHFs
9 PHF Hot and Cold Holding
3-501,16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.16(A) Hot PHFs Maintained at or above 140°F.
3-501,16(A) Roasts Held at or above 130*F.
20 Thue as a Public Hcalth Control
3-501.19 Time as a Public Health Control*
590.004(11) Variance Requirement