HomeMy WebLinkAboutPipe Dearm Cupcakes - Routine - Food Est - Inspection - 1661 GREAT POND ROAD 1/12/2022 THE,COMMONWEALTH 0F MASSACIRJ`il ,rTS
TOWN OF NORTH NDOVER 12�0 Main Street
.
MASSACHUSETTS DE'PARtMENTOF t't7BUC HEA .TH North Andover,Massachusetts 0184
Division of Food and Drugs Phone-978.688.9540
FOOD,ESTABLISHMENT INSPECTION REPORT Fax - 978.688.9 42
e.-®nail: h4ealthde t norl andoverlma. ov
Name of Establishment , o late TEpe of'OperationLsl TX4 co Ins aection
D Food Service Routine - - .
Risk Level El Retail
,address t��� ..�° � �� �,"°g � Re-inspection
Resiclentiat FClltctlen r'awaaaaaa5 raaspecticaar
Telephone CU 7,262 314, .µ K a, v F1 Mobile Date
Owwner HAC'CFP: n Tenapaora�ry ®Pre-operation
O%)tlniA. (2atkA, Y El Caterer El Suspect Iltniss
Person-in-Charge(PIC) Time El Bed& Breakfast E] General Complaint
tm. o� ® IIACC P
1n El Inslaector . . f ,, (Ether _.
Out:it, Year:
Each violation chec 'd requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance wwith:
iolafion s R10ated to IF omodborne Iilline ems Mt rven m is end Risk actors
,j to OJL mns� Anti-Choking 590.009(E) p
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco s9 009(F) ❑i
determined by the Board of Health. Allergen Awareness 59e.009 (S)[3
FOOD PROTECTION MANAGEMENT ] 12. Prevention of Contamination frorn Hands
... 1, PIC rui n'aedi`ICaao sle lgeablell utie
C....� 13, l°faoadvwasl°miamaf Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
p, Repoirting of Diseases by Food Employee and PIC
E] .t Approved Food or Color Additives
. Personnel with Infections Restricted/ExClUded
�.._� I5, ToIm,Cheaaoma.alaa
FOOD FROM APPROVED SOURCE
4, Food and Water from Approved Source TIMETEMPERAT'URE CONTROLS(Potentially Hazardous Foods)
. S. Receiving/Condition 16, Cooking Ternperattmres
l"o, aRslilecoic°ttslAm:curac�y of lrwgredienl Statera�eats El 1� l tslmeatiaap
C... 7. Conformance with Approved Pn,mcedu es/HACCP Plans �...# I& Cooling
PROTECTION FROM CONTAMINATION wJ "tP, I•lot and Cold Holding
. _ 1 , Sepa�,ation/Se re oration/Protectioei
m.. ptt. 'rime as a Public Heaaith Controi
w REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP')
� S. Food Contact Surfaces Cleaning and Sanitizing
[,.1 pt. Fooal and Food Preraaratton for HCIP
ttf. groper A.degUate Hand washirmg
CONSUMER ADVISORY
11. Good Hygienic Practices, �...� pp. Posting of Consumer Advisories
Violations Related'to Good Retail Practices(Blue Items) Nt,n'17ber°of Violated Provisioons Related 'fro
Critical (C) violations marked miust be corrected immediately Foodbof71e Illnesses lrlterverotions and Risk °
or within 10 days as determined by the Board of Health, Factors(Reid(terns 1-22)
Non-critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items
thin �0
days
as determined by the Board of Health, checked indicate violations of 105 CMR 590,000/federal Food Code.This
t~
23. Mari a9priront. arid Personnel (r( 2)(,590 r 03) report„when signed below by a Board of Health member or its agent
pA. Food and Food Protection w C-3)(5901.t 04)i constitutes an order of the Board of Health. Failure to correct violations
. Equipment and titens0s ( C-4)(590 01105) cited in this report may result in suspension or revocafion of the food
6. Water, Rumbing and Wasted (i c.sri Ego.aoroe,) establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must
27. Ploy sic aG Fadlity f i C 6)(590.007)11 be in writing and submitted to the Board of Health at the above address
pd. Mawr etatl Fte�claauraonria�nts (5°�i�riraaa,i within 10 days of rrw�a�t Ol�hrt�'�ttv,rj1T'c':t'rtaiv.__._. ..t
p8. Poisonous or iordr; a�.�ate i s s a�o, /t(�590 ioiia? of
30, Other
Inspector's Signature: � Print:
o ^ p a,•� "
PICs Signaturc Print: ( l t " Page, -Of /-Page
Violations Related to Foodherne Ilittess Lrlerrlextions and Risk Factors
(Red Items I-22)
FOOD PROTECTION 14IANAGMWENT
I 590.003 A) Assignment ofRes onsibilit * PROTECTION FROM CONTAMINATION
590,003 B Demonstration of Knowledge* 8 Cross-contamination
2-103,11 Person in charge-duties 3-302.1 I(A)(t) Raw Animal Foods Separated from
_ Cooked and RTB roods*
EMPLOYEE HEALTH \ Contamination from Raw In redients
2 590.003(C) Responsibility of the person in charge to 3-302.1 l(A)(2) Raw Animal Foods Sepatated from Each
require reporting by food employees and Other*
a licanls* Contamination from the Environment
590.003(F) Responsibility Of hood 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(0) Repotting Repotling by Person in Charge* Utensils*
3 590.003 Exclusions and Restrictions* Contatination from the Consumer .._
590.003(F) Removal of Exclusions and Restrictions 3-306.14 A 13 Rctumed Food and Reservice of Food*
Disposition ofrldulterated or
FOOD FROM APPROVE,D SOURCE Contaminated Food
4 Food and IVater From Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe
590.004 A-A Com liance with Food Law* Food*
3-201.12 Food in a Hermetically Scaled Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Prdduets* 4-501.1 I 1 Manual Warewashing-Hot Water
3-202.13 Shell Eggs* Sanitization'Pent eratures*
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.112 Mechanical Warewashing-Hot Water
3-202.16 Ice Made From Potable Drinking Water* Sanilization'1'em erasures*
5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Sanitization-temp.,p13,
590.006 A Bottled Drinking Writer*
concentration and hardness.*
590.006 13 Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.1 I Cleaning Frequency of Equipment Food-
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
ShelItisIt* 4-702.11 Frequency of Sanilization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed Food Contact Surfaces ofEquipment*
Sources* 4403.11 Methods of Sanitization-HotWaterand
Gartre and Wild Mushrooms Approved by Chemical*
kegidatoty A whority 10 Proper,Adequate Handwashin
3-202.18 Shellstock Identification Present* 2-301.I I CIean Condition-Hands and Arms*
590.004 C Wild Mushrooms* 2-301.12 Clealling Procedure*
37201.17 Gtnte Animals* 2-301.I4 When to Wash*
S Receiving/Condition 11 Good Hygienic Practices
3-202,11 PHFs Received at Pro er Tem eratures* 2-401.1I Eatia ,Drinking or Using Tobacco*
3-202.15 Package Integrity* 2-401,12 Discharges From the Eyes,Nose and
Mouth*
3-101.11 Food Safe and Unadulterated*Shellsstoto cords:Shellstock Identification� 3-301.12 PreventingContamination When fasting*
3-202,18 Sh
G s Shellstock 12 Prevention of Contamination from 3-203.12 Shellstock Identification Maintained* Hands
590.D04(E) Preventing Contarttinatian from
Ta s/Mecords:Fish Products PrEmployees*
3-402.11 Parasite Destruction* I3 I Facilities
3-402,12 Records Creation and Retention* Convenienfly Located and Accessible
590.004(J)
Labeling of Ingredients* 5-203.I1 Numbers and Capacities*
*
5-204.I1 Location and Placement
7 Conforrance with Approved 5-205,11 Accessibility,Operation and Maintenance
ProceduresiHACCP Plans Supplied►vith Soap and Hand Drying
3-502.11 Specialized Processing Methods* I Devices
3-502.12 Reduced oxygen packaging,criteria* 6-301.11 HandivasliffiR Cleanser,Availability
8-103.12 Conformance with Approved Procedures* 6-301.12 Hand D!ying Provision
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
C�2_f Y
Establishment Name: Date, Page; of
Item Code C-Critical Item DESCRIPTION OF VIOLATION f PLAN OF CORRECTION Date
No. Reference R-Red Item PLEASE PRINT CLEARLY Verified
vn
L
Discussion With Person in Charge: A Corrective Action Required: No
Ve, c a=<k.-�- r1�, 1 -
er Voluntary Compliance Q Employee Restriction I
Exclusion
Q Re-inspection Scheduled u Emergency Suspension
zI Embarac 0 Emergency Closure
0 Voluntary Disposal 0 Other
L-7
1 4 Z_
Nolatlons Related to Foodborne Illness Interventions and Risk
Factors(Reel Rems 1-22) (Court) REQUIRE,IIIENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP
PROTECTION FRONT CHEMICALS 21 3-801.1 I(A) Unpasteurized Pro-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-801.11(B) Use of Pasteurized E ge
3-302.14 Protection front Una roved Additives* 3-801.1 I(D) Raw or Partially Cooked Animal Food and
I5 Potsanous 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* r
7-201.11 Se aralion-Story e* CONSUXIERADVISORY
7-202,11 Restriction--Presence aid 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 Sanilizers,Criteria-Chemicals* Palho ens.*t� nrrinnoou
7-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Sliell E s*
7-204.14 Dying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL REQUiRENIENTS
'7-206.1 I Restricted Use Pesticides Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in:
7-206.12 1 Rodent Bait Stations* catering,ntobilo food,temporary and residential
7-206.13' 'Tracking Powders,Pest Control and kitchen operations slnould:be debited under the
Monitorin * appropriate sections above if related to
foDdborne illness interventions and risk factors.
TINIE/TRIVIPERATURE CONTROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures for PUN practices should be debited under#29--Special
3-401.11A(l)(2) Eggs- 155*F I5 Sec. Requirements,
Eggs-Immediate Service 145°F15sec"
3-401.11(A)(2) Comminuted Fish,Meats'&Game
Animals- 155*F IS see.* 11I0LATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.11(B)(I)(2) Pork and Beef Roast-130V 12I mitt* (Blue Items 23-30)
3401.11(A)(2), Ratites,Injected Meats--155OF 15 sec.* Crllical.mrdtton-crifleal violations,which do nol relate to tine foodborne
�3-40I.11(A)(3) Poultry,Wild Genic,Stuffed PHFs, llbness interventions and tiskfactous listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections ofdre Food Codo and 105 C,111?590.000,
Ratites-165°F 15 see.*
3-401.11(C)(3) Whole-muscle,Intact ReefSteaks 145°F* Item CoodRelall Prardees FC S90.000
3-401.12 Raw Animal foods Cooked in a 23. Mana entent and Persoimel 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 see.* 25. Eq al meutand Utensils FC-4 .005
17 Relzealing for Hot Holding 26. Water Plumbing and Waste FC-5 .006
27. Physical Facilit FC-6 .007
3-403.11(A)&(D) PITFs IGS°F 15 sec.* 28. Poisoncus or-Toxic.Materials FC 7 008
3-403.11(B) Microwave-165'F 2 Minute Standing 29. Special R uirentents � .009
Time* 30. Other
- •3403.11(C) Commercially Processed RTE Food-
140*F*
3-403,11(E) Retraining Unsliced Portions of Beef 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000.
Roasts*
18 Proper Cooling of PLIFs
i3-501.14(A) Cooling Cooked PI-1Fs from 140°F to 70°F
Within'2 Hours and From 70*F to
41*F/451F Wftlnln 41-loins.
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45*1'
Within 4 Hours*
3-501.14(C) PIIFs Received at Temperatures
According to Law Cooled to 4I°F145*F
Within 4 Hours.*
3-501.15 Cooling Metbods for PHFs
19 PIIF 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 PM- Maintained at or above 140°F.
3-501.16(A) Roasts Held at or above 130°F.
20 Time ns a Public Health Control
3-501.19 Time as it Public Health Control*
590.004(11) Variance Requirement
,rtiF,CC)lwltvlONWEAL'TII OF MASSACl-iN.J`iE'C-TS
�,�,r o �P TOWN OF NORTH A DOVE�2 120 Maim Street
North Andover,Massachusetts lllt45
�T�dA�.�t��iAt'P�ItI'a�;'r1"s,1)&;I'Atd`TPVPt�P�'P'(l1�'t'C1ItLIIt"HEALTH ,M
Division of Food and Drugs Phone-978.688.95411
FOOD ESTABLISHMENT INSPECTION REPORT Fax 978.688.9542
e-mail: healthde t @vnortjiandoverma.gov
Name of Establishment Hate , Tfr�e of Qperution(� T e cm °Frrs aection
( , . w.r. �h ifl ib1121 E] Food Service Routine
Address �` Risk Level � � �tail [�Re-inspection
Telephonea ,
vsude'nttal itehcmr Pwcrla�us f�e�cpe�c°teo„r
��°� El Pr llaaa:
6v1'rmljile
Owner � HAS"CP: ❑ Temporary Pre-operation
0� ,IIm,., .ua,,nil, ❑ SuSPect Illness
.. 1'"� [� Caterer
Person-in-Charge(P'IC) Time E] Beef & Breakfast ❑General Complaim
❑ HACCP
Inspectutr ", µ ...r ElOther
.. Out:(�:°�����- Year: " �"�����_
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated...
Non-compliance with:
'Wa ions Related tan..Foodbgrne_i less(ntery Tu m fns and mRisk IFa for ..&d..Illk!Tni..� Anti-Choking 59e.009lE1 �
Violations marked may pose an imminent health hazard and rewire immediate corrective action as Tobacco 59rm.e09 IF) Ci
determined'by the Board of Health. Allergen Awareness 590,009 (G)
FOOD PROTECTION MANAGEMENT D 12. Preven lon of Contamination frorn Hands
.... 1. PICf Assigned Knowledgeable/Dutiesi
EMPLOYEE HEALTH .... 13 Handwashing Facilities
PROTECTION FROM CHEMICALS
g. Reporting of Cti^sseauses by Food Employee and ICI
lrl, ApFurruwerf Food or Dolor Additives
�.._ g, Personnel with lnfections Restricted/Excluded
,,....P, 15. foxie Chernicauls
FOOD FROM APPROVED SOURCE
�._..,.� ,, Food and water frorn Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
. 5. F eceiwim°mt)JC:a.mrmdimlion 16. Cooking Temperatures
El G. Tags/Re ordslAaucmuracy of ingredient Statements E] 17. Rehea.Ain
El ' .. Conformance with Approved Pr°ocedi uresiHAC.tCP Plans E]
18, cou;a hlg
° g
PROTECTION FROM CONTAMINATION ,,,J I u.:l F.iot and Ci"olaP Holr°tir"m'
_.� tf. SEilparabon/Sumgregaution/P�rolemutirmm _ gCl.Time as a Public h ealth C omutmol
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
El S. Food Contact Surfaces Cleaning and "ianiiUzirmg E, gt. Food and Food Preparation toir HSP
l_j Co. Proper Adequate Fla ndwuashing
CONSUMER ADVISORY
[.., C f. Cfood iwlygiermic Practices E] Ptfw Pmumutiurg of Consumer Adv^ismum°lies
Violations related to Good Retail Practkes(Blue Items) Number,ofViolated) rovision s Related To
Critical (Q) violations marked must be corrected immediately Foodbome Illnesses immteu'ventions and Risk
or within 10 days as determined by the Board of Health, Factors (Red sterns 1-,212):
Non-critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items
within 90 drays as determined by the Board of Health. checked indicate violations.of 105 CrMR 590.0001federal Food Code.This
C
23, hllarmagem°n ent and Personm"mmfl it r f,i(59o.e,oc) report„when signed below by a Board of Health member or its agent
d. Food and Food Protection (IF(; 3)(59 m 004.) constitutes an order of the Board of Health.Failure to correct violations
. C iU_ki mY'B�PYDt i,�R Utensils iFr, Bii`.'�ti.eU �;:R,?�) cited in this report may result in suspension or revocation of the food
5FWater,LJ tmlmmrrmbirmcn arcs its l� )s 0 c� 5) establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must.
27, Physica, l°ad ity (F C 6)i590 X)7i' be in writing and submitted to the Board of Health at the above address
24 . oiiso c
r)omms or "T oxuc ateroau s ti�; r°}(grim o m�'r within 15 days of receipt of this order.
"�9. 1Jec4 FTegUiru�urma nts (E�d�oo )i DATE0FRE- 5t'Ec°770A1:
30, 01her
Inspector's Signature: Print»
.,.
PICs Signature: ' ^'. Print � .• � Pale of ��""Pales
V
Iriolarious Related to Foodborne Illness Interventions and Risk Factors
(Red hems 122)
FOOD PROTECTION MANAGEMENT
I 590.003(A) Assignment of Responsibility* PROTECTION FROM CONTAMINATION
590.003(l3) DemonstrationofKnowledge' 8 Crass-contamination
2-103.11 Person in charge.-duties 3-302.11(A)(1) Raw Animal Foods Separated from
Cooked and RTE roods*
EMPLOYEE HEALTH w Contamination from Raw Ingredients
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 employee's and Other* _
applicants* Contamination from the Environinent
590.003(F) Responsibility Of A Food Employee Or An 3-302.1 I 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
590,00303) 1 Rcoorting by Person in Charge* Utensils*
3 590.003(D)" Exclusions and Restrictions* Contamination from the Consumer
590.003 :) Removal of Exclusions and Restrictions 3-306.14 A B Returned Food and Reservice of Food*
Disposition ofAdulteraled or
FOOD FROM APPROVED SOURCE Contaminated Food
4 Food and Water From Regulated Sources 3-701.1 I Discarding or Reconditioning Unsafe
590.004 A-B Cam Hance u7th Food Law* Food*
3-201.12 Food in a Hermetically Sealed 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* Satritization'Pent natures*
3-202.14 E gs and Milk Products,Pasteurized* 4-501.112 Mechanical Warawashing-Hot Dialer
3-202.16 Ice Made From Potable Drinking Water* Sanitization Tenn eratures*
5-101.11 Drinking Water from an Approved System* 4.501.114 Chemical Snuitizatian-temp.,pH,
590.006 A Bottled Drinking Water* concentration and hardness.*
590.006(I3) Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.11 Cleaning Frequency of Equipment Food-
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
Shellfish* 4-702.11 Frequency of Sanitization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed road Contact Surfaces ofEquipment*
Sources* 4-703.11 Methods ofSanitization-Hot Water and
Game and Wild Mushrooms Approved by Chemical*
Regulatory Authority 10 Pro er,Adc uate Handwasbin
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 Receiving/Condition 11 Good Hygienic Practices
3-202.I 1 PHFs Received at Pro er Temperatures* 2-401.1 I 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:Shellstoelr 3-301.12 Preventing ConUnnination When Tasting*
3-202.18 Shellstock Identification* 12 Prevention of Contamination from
3-203.12 Shellstock Identification Maintained* Hands
Taw/Records.-Fish Products 590.004(E)• Preventing Contamination from
Em to ees*
3-402.11 Parasite Destruction* I3 Ilaudwaslr Facilities
3-402.12 Records Creation and Retention* ConvenientlyLocated and Accessible
590.004(J} 5-203.11 Numbers and Capacities*
Labeling of Ingredients* 5-204.1 l Location and Placement*
7 Conformance with Approved 5-205.1 l Accessibility,Operation and Maintenance
Procedures/HACCP Plans Supplied with Soap And Hand Dry ing
3-502.1 t Specialized Processing Methods* Devices
3-502.12 Reduced oxZgen packMing,criteria* 6-301.1 I Ha bmshing Cleanser Availabili
8-103.12 Conformake.- lth Approved Procedures* 6-301.12 Hand Drying Provision
*Deneles critical item in the federal 1999 food Code or 105 CMR 590.000.
Establishment blame: _ F Gate: _ Page: of
Item Code C—critical Item DESCRIPTION OF VIOLATION!PLAN OF CORRECTION Date
No- Reference R—Red Item PLEASE PRINT CLEARLY Verified
E
t
g
` . ? = =� vc
C
R
F
e a
-------
i
Discussion With Person in Charge: - s ctve Action Required: No 0 'Yes
, f
Cr-Voluntary Compliance 0 Employee Restriction I
Exclusion
0 Re-inspection Scheduled t7 Emergency Suspension
a Embargo 0 Emergency Closure
0 Voluntary Disposal 0 Other
Violations Related to Foodborne Ilhress Interventions and Risk
Faclors(Red ltetus 1 22) (CouG) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS lISP
PROTECTION FRO 1 CHEIMICALS 21 3-801.I 1(A) Unpasteurized Pre-packaged Juices and
14 Food a Color Additives Bevera s with Warning Labels*
3-202.12 Additives* 3-801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 t(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.
7-101.1 I ldenli ,ing Information-Original Containers* 3-$01.1 t C Unopened Food Package Not Re-served.
7102.11 Compton Name-Workin Containers+
7-201.11 Separation-Storage* CONSUME,CONiSUME,R ADVISORY
7-202.I 1 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 Sanilizers,Criteria-,Chemicals* Patho ens.*1*1111e "ml
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 UIREi1 ENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in.
7-206.I2 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Powders,Post Control and kitchen operations should be debited tinder the
Monitorin * appropriate sections above if related to
foodborne illness interventions and risk factors.
TENIElfrEMPERATURE CONTROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under#29--Special
)O Eggs-I.IlA 1 2 E Requirements.
3-40
{ 155*F 15 Sec.
Eggs-Immediate Service I450F15sec*
3-401.I 1(A)(2) Comminuted Fish,Meats&Game
Animals-155°F 15 see.* T11OLATIONSRELATED TO GOOD RETAIL PRACTICES
3-401.1 l(B)(I)(2) Pork and Beef Roast-1307 121 min* (Blue Items 23-30) i
=3-40I.l 1(A)(2) Ratites,Injected Meats-155°F 15 sec.* Critical and non-critical violations,which do not relate elate to Ili e foodborne
3-401.1 l(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and risk factors listed above,can be foturd In the
Stu fling Containing Fish,Meat,Poultry or following secfians of the Food Code and 105 LAIR 590.000.
Ratites-165*F 15 sec.
3-401.1 I(C)(3) Whole-muscle,intact Beef Steaks 145*F* Item Good Retell Practices FC 590.000
3-401.12 Rmv Artinlal Foods Cooked in a 23, Mann ement and Personnel FC-2 .003
Microwave I65°F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(I) b) All Other PHFs-145°F IS sec.* 25. Eq ni aientand Utensils FC-4 .005
17 Reheating for Hot Holding 26. Water Plumbing and Waste FC-5 .006
27. Plt sical Facility FC-6 .007
3-4 03.11(A)&(D) PHFs I651F I5 see.* 28. 1 Poisonous or Toxic Materials FC-7 1 .008
3-403,11(B) Microwave-165*F 2 Minute Standing 29. Special Regufremeuts .009
Time* 30. Other
3-403.11(C) ConuttoreialIy Processed RTG 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 PHFs from I40*F to 701F
Within 2 Hours and From 70OF to
41°F145°F Within 4 hours.
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingrcelients to 41°F1459F
Within 4 Hours*
3-501.14(C) PIIFs Received at Temperatures
According to Law Cooled to 4I°F145'F
Within 4 Hours.*
3-501.t 5 Cooling Methods for PHFs
b9 PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.I6(A) Hot PM, Maintained at or above 140°F.•
3-501.I6(A) Roasts Held at or above l30°F.
20 Time as a P011e Health Control
3-501.19 Time as a Public Health Control*
590.004(11) Variance Re uirentent