CAMP FIRE NORTH SHORE FEIR 7-22-2024FOOD ESTABLISHMENT INSPECTION REPORT
Camp Fire North Shore
2 Cain Road
Salem, MA 01970
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040. Personal cleanliness
35. Approved thawing methods used
Supervision
1. PIC present, demonstrates knowledge, and performs duties
2. Certified Food Protection Manager
6. Proper eating, tasting, drinking, or tobacco use
Employee Health
3. Management, food employee and conditional employee
knowledge, responsibilities and reporting
4. Proper use of restriction and exclusion
5. Procedures for responding to vomiting and diarrheal events
7. No discharge from eyes, nose, and mouth
8. Hands clean & properly washed
10. Adequate handwashing sinks supplied and accessible
Preventing Contamination by Hands
9. No bare hand contact with RTE food or a pre-approved
Highly Susceptible Populations
12. Food received at proper temperature
13. Food in good condition, safe & unadulterated
Consumer Advisory
Time/Temperature Control for Safety
18. Proper cooking time & temperatures
19. Proper reheating procedures for hot holding
27. Food additives: approved & properly used
26. Pasteurized foods used; prohibited foods not offered
20. Proper cooling time and temperature
Food/Color Additives and Toxic Substances
21. Proper hot holding temperatures
24. Time as a Public Health Control; procedures & records
22. Proper cold holding temperatures
23. Proper date marking and disposition
Foodborne Illness Risk Factors and Public Health Interventions
11. Food obtained from approved source
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Good Hygienic Practices
Approved Source
14. Required records available: shellstock tags, parasite
15. Food separated and protected
16. Food-contact surfaces; cleaned & sanitized
32. Variance obtained for specialized processing methods
33. Proper cooling methods used; adequate equip. for temp.
Safe Food and Water
30. Pasteurized eggs used where required
31. Water & ice from approved source
Food Temperature Control
34. Plant food properly cooked for hot holding
37. Food properly labeled; original container
Food Identification
17. Proper disposition of returned, previously served,
28. Toxic substances properly identified, stored & used
Conformance with Approved Procedures
29. Compliance with variance/specialized process/HACCP
Prevention of Food Contamination
38. Insects, rodents & animals not present
39. Contamination prevented in prep, storage & display
41. Wiping cloths; properly used & stored
42. Washing fruits & vegetables
36. Thermometers provided & accurate
48. Warewashinq facilities: installed, maintained & used; test
45. Single-use/single-service articles: properly stored & used
46. Gloves used properly
Proper Use of Utensils
43. In-use utensils: properly stored
44. Utensils, equip. & linens: property stored, dried & handled
Utensils, Equipment and Vending
47. All contact surfaces cleanable, properly designed,
49. Non-food contact surfaces clean
Physical Facilities
50. Hot & cold water available; adequate pressure
51. Plumbing installed; proper backflow devices
52. Sewage & waste water properly disposed
53. Toilet facilities: properly constructed, supplied, & cleaned
54. Garbage & refuse properly disposed; facilities maintained
55. Physical facilities installed, maintained & clean
56. Adequate ventilation & lighting; designated areas use
Protection from Contamination (Cont'd)
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Good Retail Practices
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IN OUT NA NO COS
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IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
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IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
IN OUT NA NO COS
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Repeat Violations Highlighted in Yellow
25. Consumer advisory provided for raw/undercooked food
IN = in compliance OUT= out of compliance N/O = not observed N/A = not applicable COS = corrected on-site during inspection Repeat Violations Highlighted in Yellow
Follow Up Required:Y Follow Up Date:
R-10
Y Y Y
YY0
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
pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Isiah Simmons - Expires
Certificate #:
J.Barosy
3B12C
Inspection Number Date
7/22/24 J.Barosy
Inspector
Routine
Inspection Type
Summer Camp
Client Type
0
Priority
0
Pf
1
CorePermit Number
11:05 AM
Time In/Out
11:45 AM
Risk RepeatVariance
Violation Summary:
Inspection Report (Continued)Repeat Violations Highlighted in Yellow
Camp Fire North Shore
2 Cain Road
Salem, MA 01970
FOOD SAFETY INSPECTION REPORT 2
Page Number
Inspection Number
J.Barosy
Inspector Date
7/22/243B12C 11:05 AM
Time In/Out
11:45 AM
Physical Facilities 18
Plumbing installed; proper backflow devices
5-205.15 (B) System Maintained/Repair - Kitchen - 51
C One of the toilets in the unisex bathroom nearest the activity room
is not working. Repair this toilet so it works as designed. Code: A
plumbing system shall be maintained in good repair.
Notes 25
Notes
Notes - Kitchen - 88
N This is an example of the food that is served to the children at the
camp. - General Notes.
Temperatures
Inspection Report (Continued)Repeat Violations Highlighted in Yellow
Camp Fire North Shore
2 Cain Road
Salem, MA 01970
FOOD SAFETY INSPECTION REPORT 3
Page Number
Inspection Number
J.Barosy
Inspector Date
7/22/243B12C 11:05 AM
Time In/Out
11:45 AM
- The camp receives food daily from City Fresh Foods. There is food delivered for both breakfast
and lunch.
- City Fresh Foods’s address is 77 Shirley Street, Roxbury, MA 02119.
- Food arrives pre-packaged and it is all held in one reach-in cooler in the kitchen. The kitchen also
has an additional reach-in cooler where the camp staff keeps its own food, and there is a reach-in
freezer that holds bags of ice.
- Food is served to the children without any additional preparation.
- Breakfast is served between 8:00am and 8:30am, and lunch is served between 12:00pm and
1:00pm.
Temperatures
Kitchen °F38.1Reach-In Cooler Milk Holding
°F
Notes
Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.