CAFETERIA EL PUNTO - ESTABLISHMENTS Cafeteria el Punto
119 Lafayette Street
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EXAM FORM NO. 4315
CERTIFICATE NO. 5318554
rSwerviSaf e
ilia
CertifiServSafe@ cation
T0MIC HELLE I CEI O"ENO
for successfully completing the standards set forth by the National Restaurant Association Educational Foundation
for the Si 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
4/17/2007
DATE OF EXAMINATION
4/17/2012
DATE OF EXPIRATION
Local laws apply.Check with your local regulatory agency for recertification requirements.
=4zwa
_ National Restaurant Association
Mary M.Adolf EDUCATIONAL FOUNDATION
President and Chief Operating Officer
National Restaurant Association Educational Foundation wwwnraef.org
_ This document cannot be reproduced or altered.
02007 The National Restaurant Association Educational Foundation
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET,4TH FLOOR -
SALEM, MA 01970
TEL 978-741-1800
FAx 978-745-0343
Kimberley Driscoll WWW.SALEM.COM
Mayor JOANNE SCOTT, MPH, RS, CHO
HEALTH AGENT
2007 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT To p icA tPe TEL#_ qZT 7q 5 - r)7,?,?
ADDRESS OF ESTABLISHMENT_ II N GAta re ur Sf FAX#
MAILING ADDRESS (if different) I f5 cA✓ f
EMAIL--Business': ff Owner's:
OWNER'SNAME �r{/1P LPn �P!'rd TEL# q'7S 7N5 - 1'7�1
ADDRESS Bra fSfoW F 'Sq !Pi✓( A4 00176
STREET p ' CITY STATE zip
CERTIFIED FOOD MANAGER'S NAME(S} 9141"t//t L/{'!?-&06 CERTIFICATE#(S) 6e f V Sg Af
(Required in an establishment where potentially hazardous food is prepared)
EMERGENCY RESPONSE PERSON HOME TEL#
DAYS OF OPERATION Monday Tuesday Wednesday ' ThursAay I Friday Saturday Sunday
HOURS OF OPERATION
Please write In time of day.
iForexample ttam-11em1 ;ltd; Y pTy
TYPE OF ESTABLISHMENT FEE (check only)
RETAIL STORE YES less than 1000sq.ft. =$ 50
1000-10,000sq.ft. =$100
more than 10,000sq.ft. =$250
RESTAURANT ES NO less than 25 seats =$100
25-99 seats =$150
more than 99 seats =$200
- - .... ...S 0. . ... _
. . - 0 0--...--...... .. ......$.I- - - ... .--------------------
...-.-
SED/BREAKFAST YE $1
----------..............- ----- -------- --- ...-_...._ ..... _...._ ....._....--.. ------- -- -------
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES $5
TOBACCO VENDOR YES $50
ALL NON-PROFIT(such as church kitchens) YES N $25
*Please pay total with one check payable to the City of Salem.
This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a
prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are
made, all plans for such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief,
have 61 d all tate tax returns and paid all stale taxes required under the law.
Signature ate Social Security or Federal Identification Number
------ ---------- -------------------- ------- --------------------- - ----- -------- ---------- -------------- --------- --------- ------------ ----- ------- ----
Revised 11/15/06 FOODAP2007.adm Check#8 Date i
b.
f CITY OF SALEM
BOARD OF HEALTH
Date: June 5, 2007
Name of Establishment: Cafeteria el Punto
Address: 119 Lafayette Street
Owner(s): Michelle Centeno
Phone: 978-745-0788
The new owner for this establishment, Michelle Centeno, presented a Floor Pian
and Menu for review in accordance with the State Food Code.
FLOOR PLAN
A Hand Sink must be located in each food prep and service area.
Therefore, there must be an additional sink in the rear food prep area.
Hand sinks must have wall hung soap and paper towel dispensers. These
must be stocked at all times. Hand sinks must be used for hand washing only.
All floors, walls, and ceilings where food, utensils, paper products, etc, are
stored, prepared or served must be intact, impervious, and easily cleanable.
A three bay sink for washing, rinsing, sanitizing dishes and equipment will
be used. Chlorine (bleach) will be used as the sanitizer. It must be at 200 ppm in
the 3`d bay of the 3-bay sink.
All equipment within the establishment must be operational or removed.
All equipment must be commercial, restaurant-quality.
MENU/FOOD PREP
All foods, including fish, meats, etc., must be purchased from a wholesaler
licensed by the State.
Reviewed preparation of several items on the menu including the chicken
sandwiches.
The chicken will be bought at BJ's, fully cooked. This chicken must be
transported quickly to the establishment where it must be cut and refrigerated.
The chicken may not be unrefrigerated more than one hour.
Fruits and vegetables must be washed prior to preparation. This may be
done in the one bay sink. . This bay must be sanitized before and after washing.
I
r
Ail food must be held at 41°F or lower, or 140`17 or higher, at all times.
Therefore, soup and other hot items should be brought to boiling before being
held hot. Salad display items, such as tomato slices, must be cold prior to being
held cold in the salad unit.
Food may not be added to containers in salad or buffet unit. Instead, a
sanitized container with new product may replace the existing container and the
old product may be placed on top of the new product.
There may be no bare hand contact of ready-to-eat foods. Gloves, tongs,
or tissues must be used when handling such food.
CERTIFICATION
There must be a Certified Food Manager working at this establishment full
time. The owner is currently Certified. When a CFM is not onsite there must be
a Person-in-Charge (PIC) who is fully trained in sanitation techniques and has a
thorough understanding of the operation.
There must be someone on site, during all hours of operation, who is
trained in choke saving.
UNDERCOOKEDFOODS
No undercooked foods will be served at this establishment. There must
be a statement on the menu saying this.
EXTERMINATION
Monthly services of a Licensed Pest Control Operator are required.
Please keep receipts for inspections.
SANITIZING SOLUTION
Sanitizing Solution must be accessible at each prep station and for the
patrons' tables.
Test strips corresponding to the kind of sanitizes, must be on hand to
check concentration of solution. Solution must be made daily, tested, and the
results recorded on a log sheet for examination by Board of Health inspectors.
Solution may be prepared in the P bay of the 3-bay sink and spray
bottles may be filled there. Spray bottles with clean paper towels may be used,
as well as wiping pails with wiping clothes always held in the solution in the pail.
Outside area of premises, including the dumpster area and grease holding area,
must be kept clean and sanitary.
Please call three days before an opening inspection is requested.
Y
nne Scott Date
Health Agent
kAkn ? . / C' 7
Michelle Centeno, Owner 'Date
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