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HomeMy WebLinkAboutFood Est Inspection Report - 99 Restraunt - Inspection - 267 CHICKERING ROAD 6/18/2020 THE COMMONWEALTH OF MASSACHUSETTS •a• 4th, TOWN OF NORTH ANDOVER 120 Main Street MASSACHUSETTS DEPARTN4ENT OF PUBLIC HEALTH North Andover,Massachusetts 01845 Division of Food and Drugs Phone-978.688.9540 FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542 ail: healthdeptC&northandoverma.gov Name of Establishment Q "� Date Tvle of O eration s Type of Inspection 1 �Cfi�`v /t Food Service ❑ Routine Address 6 �!T Risk Level ❑ Retail ❑ Re-inspection Telephone q�b$3 El Residential Kitchen Previous Inspection �� ❑ Mobile Date: Owner HACCP: ❑ Temporary ❑ Pre-operation Y / N ❑ Caterer ❑ Suspect Illness Person-in-Charge(PIC) Time ❑ Bed&Breakfast ❑ Qcneral Complaint ACCP Inspector �' In: (: 7('� {, '��"' Out: Year: Other Each violation check equires an explanation on the narrative page(s)and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590.009(F) ❑ 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. Handwashing Facilities EMPLOYEE HEALTH 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 ❑ 4. Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling PROTECTION FROM CONTAMINATION ❑ 19. Hot and Cold Holding ❑ 20.Time as a Public Health Control ❑ 8. Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related To Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factors(Red Items 1-22): Non-critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items within 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000/federal Food Code.This C N 23. Management and Personnel (FC-2)(590.003) report,when signed below by a Board of Health member or its agent 24. Food and Food Protection (FC-3)(590.004) constitutes an order of the Board of Health.Failure to correct violations 25. Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If aggrieved by this order,you have a right to a hearing.Your request must 27. Physical Facility (FC-6)(590.007) be in writing and submitted to the Board of Health at the above address 28. Poisonous or Toxic Materials (FC-7)(590.008) within 10 days of receipt of this order. --f" 29. Special Requirements (590.009) DATE OF RE-INSPECTION: / 30. Other Inspector's Signature: Print: PICs Signature: Print: ` /L % ` Page o1�lPages Violations Related to Foodborne Illness Interventions and Risk Factors (Red Itents 1-22) FOOD PROTECTION DIANAGEMENT I 590.003(A) Assi nment of Responsibility* PROTECTION FROM CONTAMINATION 590,003(B) Demonstration of Knowledge* 8 Cross-contamination 2-103.11 Person in charge-duties 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods* EMPLOYEE HEALTH Contamination from Raw In redients 2 590.003(C) Responsibility of the person in charge to 3-302.11(A)(2) Raw Animal Foods Separated from Each require reporting by food employees and Other* applicants* Contamination from the Environment 590.003(F) Responsibility Of A Food Employee Or An 3-302.1( A Food Protection* Applicant To Report To The Person in 3-302.15 Washing Fruits and Vegetables Charge* 3-304.11 Food Contact with Equipment and 590.003 G Reporting by Person in Charge* Utensils* 3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer 590.003 T: Removal of Exclusions and Restrictions 3-306.14 A B Returned Food and Reservice of Food* Disposition ojAdulterated or FOOD FROM APPROVED SOURCE Contominated Food 4 Food and Water From Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe 590.004 A-B Compliance with Food Law* Food* 3-201.12 Food in a Hermetically Scaled Container* 9 Food Contact Surfaces 3-201,13 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization'Penn eratures* 3-202,14 1 Eggs and Milk Products Pasteurized* 4-501.112 Mechanical Warcwnshing-Hot Water 3-202,16 Ice Made From Potable Drinking Water* Sanitization'fern eratures* 5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Sanitization-temp.,phl, 590.006(A) Bottled Drinking Water* concentration and hardness.* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* Source S and Fish FromFroman Approves) 4-602.11 Cleaning Frequency of Equipment Food- our Contact Surfaces and Utensils* 3 201.14 Fish and Recreationally Caught Molluscan Shellfish 4-702.11 Frequency of Sanitization of Utensils and 3-201.I S Molluscan Shellfish from NSSP Listed Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization-Hot Water and Sources* Game and Wild Mushrooms Approved by Chemical* Regulatory Regulatoyy Authorit y 10 Proper,Adequate Handwashin 3-202.18 Shellstock Identification Present* 2-301.11 Clean Condition-Hands and Arms* 590.004(C) Wild Mushrooms* 2-301.12 Cleaning Procedure* 3-201.17 Game Animals* 2-301.14 When to Wash* 5 Reecivin /Condition 11 Good Hygienic Practices 3-202.11 PHFs Received at Proper Temperatures* 2-401.1i Eating,Drinking or Using Tobacco* 3-202.15 Package Integrity* 2-401.12 Discharges From the Eyes,Nose and 3-101.11 Food Safe and Unadulterated* Mouth* 6 Tags/Records:Shellstock 3-30 L 12 Preventing Contamination When Tasting* 3-202.18 Shellstock Identification* 12 Prevention of Contamination from 3-203.12 Shellstock Identification Maintained* Hands Tags/Records:Fish Products 590.004(E) Preventing Contamination from 3-402.1 1 Parasite Destruction* 13 Ilandwash Facilities Employees* 3-402,12 Records,Creation and Retention* ConvenientlyLocated and Accessible 590.004(J) 5-203.11 Numbers and Capacities* Labeling of ingredients* 5-204.11 Location and Placement* 7 Conformance with Approved 5-205.11 Accessibility,Operation and Maintenance Procedures/HACCP Plans Supplied with Soap and Hand Drying 3-502.11 Specialized Processing Methods* Devices 3-502.12 Reduced oxygen packaging,criteria* 1 6-301.11 Handwishing Cleanser,Availabili 8-103.12 Conformance with Approved Procedures* 1 6-301,12 1 Hand Drying Provision *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. � b Establishment Name: 47/q -Date:Date: 9 -7,b Page: ?— of Item Code C—Critical Item DESCRIPTION OF VIOLATION/ PLAN OF CORRECTION Date No. Reference R—Red Item PLEASE PRINT CLEARLY JJ Verified Iale_e 0-_c sec l(tv�1. d?xeGr L 1j. P J ri L. �a�/ ✓lD ce^ C/1�I (� eka Discussion With Person in Charge: Corrective Action Required: ❑ No Lf Yes © Voluntary Compliance ❑ Employee Restriction/ > Uv� Exclusion �v (� �, ❑ Re-inspection Scheduled ❑ Emergency Suspension b �( ❑ Embargo ❑ Emergency Closure ��� ������ 0 Voluntary Disposal ❑ Other. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PROTECTION FROM CHEMICALS POPULATION'S IISP 1 21 3-801.11(A) Unpasteurize 4 Food or Color Additives Beverages with Warning Labels d Pre-packaged Jui*es and 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 IS Poisonous or Toxic Substances Raw Seed Sprouts Not Served.* 7-101.1 I Identi ,ing Information-Original Containers* 3-801.1 I 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.*tI""" 7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell 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. TIMEfrEMPERATURE 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)(2) Eggs- 155°F 15 Sec. Requirements. Eggs-Inunediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish,Meats&Game Animals- 155°F 15 sec.* i/IOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-401.1 l(B)(1)(2) Pork and Beef Roast-130OF 121 min* (Blue Itenns 23-30) 3-401.l I(A)(2) Ratites,Injected Meats-155°F 15 sec.* 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 the Food Code and 105 CAM 590.000. Ratites-165°F 15 sec.* 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145*F* Item Good Retail Practices FC 590.000 3-401.12 Raw Aninnal Foods Cooked in a 23. Mann ement and Personnel FC-2 .003 Microwave 165*F* 24. Food and Food Protection FC-3 .004 3-40 1.1 l(A)(1)(b) All Other PHFs-145°F15 sec.* 25. E ui ment and Utensils FC-4 .005 17 Reheating for Hot Holding 26. Water Plumbing and Waste FC-5 .006 27. Physical Facilit FC-6 .007 3 403.11(A)&(D) PHFs [65'F 15 sec.* 28. Poisonous or Toxic Materials FC-7 .008 3-403.11(B) Microwave-165*F 2 Minute Standing 1 29. 1 S cial Requirements .009 Time* 1 30. 1 Other 3-403.11(C) Connnnercially Processed RTE Food- 140°F* 3-403.11(E) Rennnining 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 PflFs fron 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 Fronn Ambient Temperature Ingredients to 41117/45117 Within 4 Hours* 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 410F/450F Within 4 Hours.* 3-501.15 Cooling Methods for PHFs h_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 Time as a Public Health Control 3-501.19 Tinne as a Public Health Control* 590.004(11) Variance Ile uirennent THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER 120 Main Street MASSACHUSETTS DEPARTMENT OF PUBLIC HEALTH North Andover,Massachusetts 01845 Division of Food and Drugs Phone-978.688.9540 FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542 mail: healthdeptC>northandoverma.gov Name of Establishment Date 6 T e o Operation(s) Type of Inspection 99 �jJ�,J{0 J�� ZtSM Food Service ❑Routine Address �('� Risk Level ❑ Retail ❑Re-inspection ❑ Residential Kitchen Previous Inspection Telephone z�c rich ❑ Mobile PrDare: Owner HACCP• ❑ Temporary u Pre-operation Y / N ❑ Caterer ❑ Suspect Illness Person-in-Charge(PIC) J nU� Time ❑ Bed&Breakfast ❑❑ HACCP General Complaint Inspector In: 7WC,r p a �� Out:''-`f`----- Year: El Other Each violation checke requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590.009(F) ❑ 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. Handwashing Facilities EMPLOYEE HEALTH 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 ❑ 4. Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Records/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-SUSCEPTIBLE-POPULATIONS(HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related To Critical (C)violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factors(Red Items 1-22): Non-critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items within 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000/federal Food Code.This C N 23. Management and Personnel (FC-2)(590.003) report,when signed below by a Board of Health member or its agent 24. Food and Food Protection (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 25. Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If aggrieved by this order,you have a right to a hearing.Your request must 27. Physical Facility (FC-6)(590.007) be in writing and submitted to the Board of Health at the above address 28. Poisonous or Toxic Materials (FC-7)(590.008) within 10 days of receipt of this order. 29. Special Requirements (590.009) DATE OF RE-INSPECTION: 30. Other VAI Inspector's Signature: Print: S-t� � /, PICs Signature: Print: r I �4 Page 1 of Pages Holations Related to Foodborne Illness Lnterventions and Risk Factors (Rest Items 1-22) FOOD PROTEQ'ION DrANAGi NIENT 1 590.003(A) Assi nment of Res onsibilit * PROTECTION FROM CONTAMINATION 590.003(B) Demonstrrttionofl(nowledge* 8 Cross-contamination 2-103.11 Person in charge-duties 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods* EMPLOYEE HEALTH Contamination from Raw Ingredients 2 590.003(C) Responsibility of the person in charge to 3-302.1 I(A)(2) Raw Animal Foods Separated from Cacti require reporting by food employees and Other* a licants* Contamination from the Environment 590.003(F) Responsibility Of A Food Employee Or An 3-302.1 l A Food Protection* Applicant To Report To The Person in 3-302.15 Washing Fruits and Vegetables Charge* 3-304.11 Food Contact with Equipment and 590.003(G) Reporting by Person in Charge* Utensils* 3 590A03(D) Exclusions and Restrictions* Coil tanlination from the Cons►rnner 590.003(E) Removal of Exclusions and Restrictions 3-306.14 A 13 Returned Food and Reservice of Food* Disposition ojAdulterated or FOOD FROM APPROVED SOURCE Contaminated Food 4 food and Water From Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe 590.004 A-B Compliance with Food Law* Food* 3-201.12 Food in a Hermetically Scaled Container* 9 Food Contact Surfaces 3-201.l3 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitizatioi'I'enn eratures* 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.112 Mechanical Warewashing-Hot Waler 3-202.16 1 ice Made From Potable Drinking Water* Sanitization Temperatures* 5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Sanitization-temp.,pH, 590.006(A) Bottled Drinking Water* concentration and hardness.* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* Shellfish and Fish From an Approved Source 4-602.1 I Cleaning Frequency of Equipment Food- Contact Surfaces and Utensils* 3-201.14 Fish and Recreationally Caught Molluscan Shellfish 4-702.11 Frequency of Sanitization of Utensils and 3-201.I S Molluscan Shellfish from NSSP Listed Food Contact Surfaces ofEquipment* Sources* 4-703.11 Methods of Sanitization-Hot Water and Game and II'i/d Mushrooms Approved by Chemical* Re ulator Awhorit y 10 Pro er Ade uate Handwashin 3-202.18 Shellstock Identification Present* 2-301.11 Clean Condition-Hands and Arms* 590.004(C) Wild Mushrooms* 2-301.12 Cleaning Procedure* 3-201.17 Game Animals* 2-301.14 Whcn to Wash* 5 Receiving/Condition 11 Good Hygienic Practices 3-202.11 PHFs Received at Proper Temperatures* 2-401.11 Eating,Drinking or Using Tobacco* 3-202.15 Package Integrity* 2-401,12 Discharges From the Eyes,Nose and 3-101.11 Food Safe and Unadulterated* Mouth* 6 Tags/Records:Shellstock 3-301.12 Preventing Contamination When`fasting* 3-202.18 Shellstock Identification* 12 Prevention of Contamination from 3-203.12 Shellstock Identification Maintained* Hands Tags/Records:Fish Products 590.004(E) Preventing Contamination from Employees* 3-402.11 Parasite Destruction* 13 Ilandwash Facilities 3-402.12 Records,Creation and Retention* Conveniently Located and Accessible 590.004(J) 5-203.11 Numbers and Capacities* Labeling of ingredients* 5-204.11 Location and Placement* 7 Conformance with Approved 5-205.11 Accessibility,Operation and Maintenance Procedures/HACCP Plans Supplied with Soap and Hand Drying 3-502.11 St3ecialized Processing Methods* Devices 3-502.12 Reduced oxygen packaging,criteria* 6-301.11 Handwashing Cleanser,Availabili 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. Establishment Name: ` ���� Date: 611 age: of 21 Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R—Red Item PLEASE PRINT CLEARLY Verified ve.4-0 a 1 le t 6J,:w -bktr-�= ra c r Can Y►c -� Glo;�C-g P 4 s ; «tns 6 t Zo no " j c s( "wrs, +P ak& Cej 11 �Ge� 1�s >',a,,,�L w�► Discussion With Person in Charge: Corre 've Action Required: Ur No ❑ Yes Gr Voluntary Compliance U Employee Restriction/ Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other. D�` Violations Related to Foodborne Illness Interventions and Risk Factors(Red Rents 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PROTECTION FROM CHE\'IICALS POPULATIONS IISP 14 rood or Color Additives 21 3-801.11(A) Unpasteurized Pre-packaged Jui* 3-202.12 Additives* es and Beverages with Warning Labels 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 Identi6,ing Information-Original Containers* 3-801.1 I 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 7-204.1 t Sanitizers,Criteria--Chemicals* Pathogens.*r$" '""'001 7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw SlnelI Eggs* 7-204.14 Drying Agents,Criteria* 7-205.11 Incidental rood 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. 'I'Ill1EfFENIPERATURE 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(t)(2) Eggs- 155°F 15 Sec. Requirements. hnmediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish,Meats&Game Animals- 155°F 15 sec.* VIOLA TIONS RE,LATED TO GOOD RETAIL PRACTICES 3-401.1 I(B)(1)(2) Pork and Beef Roast- 130°F 121 min* (Blue Items 23-30) 3-401.1 I(A)(2) Ratites,Injected Meats-155°F 15 sec.* Critical and non-crilical violations,which do not relate to the foodborne 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and riskfaclors listed above,can be found in the Stu ff ing Containing Fish,Meat,Poultry or following sections of the Food Corte and 105 CdlR 590,000, Ratites-165°F 15 sec.* 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* Item Good Retail Practices FC S90.000 3-401.12 Raw Animal Foods Cooked in a 23, Management 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• E ui ment and Utensils FC-4 .005 17 Reheating for Hot Holding 26. water,Plumbing and Waste FC-5 .006 27. Physical Facilit FC-6 .007 3 403.(l(A)&(D) PHFs I65°F 15 sec.* 28. Poisonous or'1'oxic Materials I FC-7 1 .008 3-403.11(B) Microwave-165°F 2 Minute Standing 29. Special Requirements .009 Time 30. 1 Other 3-403.1 I(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 PHFs 3-501.I4(A) Cooling Cooked PIIFs 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 41017/45017 Within 411ours* 3-501.14(C) P111's Received at Temperatures According to Law Cooled to 4I°F/45017 Within 4 Hours.* E193-501.15 Cooling Methods for PHFs 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 l30°F. 20 Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(l1) Variance Re uirennent