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ERO PIZZA & SUBS - ESTABLISHMENTS w Euro Pizza & Subs 134 North Street momm" U u J Lb a J Q o ��' � � � � �� j i i a � I e i r Large Format Box # - (� Doc # Image # II , MPLE 1 S t Commonwealth of Massachusetts ` City of Salem Board of Health Kimberley Driscoll 120 Washington Street,4th Floor Mayor SALEM,MA 01970 Foo"etail Establishment Permit DATE PRINTED: 01/04/2010 ESTABLISHMENT NAME: Euro Pizza & Subs File Number:BHF-2008-000008 134 North Street SALEM MA 01970 LOCATED AT: SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes FOOD SERVICE BHP-2010.0018 Jan 4,2010 Dec 31,2010 $140.00 ESTABLISHMENT Total Fees: $140.00 PERMIT EXPIRES December 31, 2010 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code,beofre any revonations,improvements,or equipment changes are made,all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 CITY OF SALEM, MASSACHUSETTS ` • BOARD OF HEALTH 120 WASHINGTON STREET,4:m FLOOR TEL. (978) 741-1800 KIMBERLEY DRISCOLL Fax(978) 745-0343 MAYOR DGREENBAUM9SALEM.COLI DAVID GREENBAum, ACTING HEALTH AGENT 2010 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT G NAME OF ESTABLISHMENT UJW & 72AC]LJ &,& TEL# ADDRESS OF ESTABLISHMENTL3�C)( FAX# MAILING ADDRESS(if different) C EMAIL- Business': Website: . L In , COM OWNER'S NAME ruV !A TEL# ADDRESS /,311 w&-M MR- 01, 970 STREET ,q O�• CITY STATE ZIP CERTIFIED FOOD MANAGER'S NAME(S) SF!'L� o CERTIFICATE#(S) Ul l ii Z (Requiredinan establishment where potentially hazardous food is prepared) - Ey "7 T`T p EMERGENCY RESPONSE PERSON �'IQ ' LOJ -ZQ (X HOME TEL#_ I �— l 44 - SSI cS b fDAY ®FOPERATIQN R ' ? '? Thursd i ,. _ ,,, rHlondayn iTuestlarWednesda z aye , +�FRtlay Saturdays Sunday HOURS OF OPERATION Please write in time of day. i )) 1O Ill 1 p,,,,; (kms 117,,,I1(, �Oerh kl — For example 11 am-11 m R� 'Pt"'� , Pk.._ � �"-' - P i �+"' i n«-- TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES N less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 / more than 1 0,000sq.ft. =$420 ---------------------------------------------- - --- ------ - ------------------------------------------- -----------2-5---s- -eat----------------=----14--0---- RESTAURANT YES � less than s $ (Outdoor Stationary Food Cart$210) 25-99 seats =$280 more than 99 seats =$420 ----- ------- - ------------------------------------ BED/BREAKFAST/ YES 1 NO 1 $100 CHILDCARE SERVICES/NURSING HOME ---------- -------y9 ------------------------------------------------------- - ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES $25 TOBACCO VENDOR YES $135 ALL NON-PROFIT(such as church kitchens) YES 0 $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 filed all state tax returns and paid all state taxes required under the law. _ Signature .Date —,-r� Social Security or Federal Identification Number. . Revised 424/07 FOODAP2008.adm Check#&Date �Zr2��C�� IJrS $ (� ` � . % p• 1 CITY OF SALEM I �/ BOARD OF HEALTH --7 /� Establishment Name: F f� � 1 t C Date: /2 4j U 7 Page: f of T_ Item Code I I C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No s Reference R—RedItem .t - .�wr y Verified z�fm.v �s _e, �.:�--,o_ _ 5. .._r1 'a .� PLEASE PRINT CLEARLVr a "s' " 1 t T�� oSl�bh shrn�n t,-t 0 ( �I `IAA t I.o d a- W(A t ( - I v ( a 4;n A 9 1 .1 b o, _ fib\ \ f 6w� Uf1_Lf Is aPi lq i ��'1Cf-� li �Gtllrr i U060 I n ,90('(4- o illp 47') 11 i_ n(,- I CASQl/l I A' ��t�fiirt � J � Itnl � 'Iv� COO\CLo _ A-) 16 ,0U �0 v�o in 17reP 1 (w a l I l (rL70kj / Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes V I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled "❑ .Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or sus ension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. I 1 r t - ❑ Voluntary Disposal ❑ Other: j� I.14(c) PHFs Received at Temparatarec Violations Related to Foodborne illness Interventions and Risk 1 Accooliag 10 Law Coolied lo Factors(ftents,1-22) (Cont) 4FF/45"FWithin 4 Ithaws 7i-ZH 7 CIoric I Mlh cotl`for PRFs G PROTECTION FROM CHEMICALS L19 -PiF and Sold Holding 14 Food or Color Additives 1 6 L , ifiw' Cold PHFs NivintdinKI at(v below 702 12 ArIlTivs' 590 004(F} 41745°F' 3-30114 Pitrallclion from Unapproved Additives" L —T-w—oisonous or Toxic Substances 3-501,16EA) Hot I'llf'stlainfiared at cr above 101.11 P 1407 kl-rktll`ymghrframasiorl,- Original I �Sti1.l6{:4} Roasts field at or above 130°F_ Contairalrsx Time as a Public Health Control 7 102,11 Common Name-- worn�C kiolnairrcn�* 19 Tiar,,asa V`uhIo;Ihoilrh('0Tnj-oV 7-201.11 Sgarauon-Stlo rot lit -202.1! Rxariction--Po,Lscricc and UAo* varianty.,R 7-202,12 Colldi6mof Uso REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203,11 Toxic Conlainers-ProInlh:niir0r POPULATIONS(HSEj F'77204II Sannirecs 4tite is Chemicals* 7-204k!2 ChollicAN for Wa�hilw'Poxhice.,Cfiunia7- 21 T-T)I I I CA) unpa acurizccl junocs and lrtveldes with %karnn 7-204J4 D, nirAwenv,Criteria, ffl I 31-SW I(B) the of Pasteuro� '1-205 1 fricidrinal Foral Cuarnct, I ubricain sl� nc 3-801.1 I(D) Raw or Parlialiv Cvok�-d Animal Forid and 7-206,i Rc:arictea Use Peticidel; Critet tal Raw st, 7-206.12 Ro(Ent lk�it SMUOMI— t3:XT I Re-served 9..206.'13 i7rcklflg ploldler,,llem Control and Morrilorine, CONSUMER ADVISORY 22 11 CORInotor Adoory posted fearConsonaptuln of TIMErrEMPERATURE CONTROLS ��jliinel b,KA�'ftna are Raw, Undercookcd ta 16 Proper Cooking Temperatures for Not()U)cnvi<e Processed to hInninare PHFs 3-40T I I�A(I T�gs, 15 J'F 15 Se,. ;F2) 13 j flxstckirizei Egg-5l4istnure fia h4lw Shelf 3-401.11W(2) Commirancd F ish, Meat,& Gaint Arntreds 153"F Isec. SPECIAL REQUIREMENTS TZE 1(13)(ii)(2) Pork, al 13tef kualt 13011F 121 nlm� �90.009(A)-(D) in .1 oi-S4�clnarl Ratites, hrectcd Mcats-- 155 F 15 D' sic catcrille. rilrolalc to,'XI, ad fir 401 11(A)13) otntry,kkiidT,�Tnc Scuffed �s, rcNidlqrI:a1 kitchen crp� should 7be Fish,Meal, debiled wider the appropriate iccl-100 Poultry or Ilatiws-165'F 15 sec. ii1xive it related to forAborrie illness I f(-.)(3) NvIe'le-musele, muna Beef Sicaks interventions and risk factors. Other 145"T* -- 59o.009 notations rehatirv, to gooc! retail 3-401.12 Rau Aninud FoxAs Cooked in 11 practices diceild he debited under#29 - � Microwave 165'F S ail Requiremontr. T'il At:Otherfllfl'� - 145°F 1.5 sec Reheating for Hat Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES -T17 TOT 1-1—fA)—&(D--) PfIFi 165'F 15 sec. (aeons 23-30) -403.1I(B) mlcro"ave- 10,F 2 Minnie, Standing, Crawai alirltarn-critical vheeljiorta, which do nat ietare to the loile" foodborne ilbless r0kja<tors tired above, can be 3-403.(1(C) -EallocicialIv focx:essed /clocd in Illejolloosing sera<)ns of rhe Food Code and 105(.A4R 140'F 3-403,1 I(E) Remaining Uneheed portions of Beer i Item 003 Poast"'r 1—214 Food and Food Prolectron 1=8 Proper Cooling of �11F F�- 004 25 FC-4 Oul) P 5 q.p nen and Ut nsils 0 1.WA) Cocrihn,Cooked I ------- IF, from 14(�F 1j,', 1;!r]taN,,L Waste 1 FC-5 00 �M and From 70OF Within 2 Hours and From'!WF P2 !rcalfacility FC-6 �007 T , to 4!'F/45'F W-ithin 4 Hours 2a� Polsonous or foxic tAlserials FC -7 '008 --------...... Cooling PUFa Made Fiorn Arribient 129 Special R� piremeflhi ---------- Temperature lnprednaa�to 41'h,145 F 136 hOthar Within4 HoujO Delloirs allical acrin ill I h�1',lemi N99 Fooh Oxie e'T 105(11 IAR 590630. Massachusetts Department of Public Health Salem Board of Health 120 Washington Street, Division of Food and Drugs Salem, MA 01970-35234"Floor FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Dat / Tvpe of Operation(s) Tvpe of Inspection �'Z71.1 -fs ,5 Food Service ❑ Routine Address I C Rik 'i RetailRe-inspection Level El Residential Kitchen Previous Inspection TelephoneY J ` El Mobile Date: /�O/JoI. Owner _ HACCP Y/N El Temporary [I Pro-operation v/� e J ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) Time ❑ Bed&Breakfast ❑General Complaint ^ n In:).-I() ❑ HACCP Inspector j n I (a� Out. 73 Permit No. ❑Other Each violation checked 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 Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. 1/I1 // V.J� Li(YV�C` "FOQDPROTECI(ONMANAOEMEyT=;Z-r,„;„ M„,r= ❑ 12. Prevention of Contamination from Hands ❑ 1 PIC Assigned/Knowledgeable/Duties ❑ 13 Handwash Facilities EMPLOYEE HEALTH " `" i ».m98 �.,a�� El 2. Reporting of Diseases by Food Employee and PIC € .nl or«w,ur•n .��m d .m , t a.�� _ a ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15.Toxic Chemicals r FOOD FROM APPROVED SOURCE {° ,s`,�', '„a, ,; , �,i,ok ;„ .. -. ❑ 4. Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Pgtmtislly Hazardous Fads)resrt N w u*`,j i ick" mac,..w.. L=.E,sem ...at,^ n4,w`..�a:- ❑ 5. Receiving/Condition 1:116. Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling PROTECTION FROM CONTA ❑ 19. Hot and Cold Holding '.;:gym rvd ei3 wa°- ,mw�mhk�i.lssy vFv 1 Wn ht..a.i�rsisi ❑ 8 Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing LREQUIREMENTS FOR ki(§HLY SUSCE"139 0,POPULATIQN$(HSP) ;„ El21. Food and Food Preparation for HSP E] 10. Proper Adequate Handwashing ❑ 11.Good Hygienic Practices NSUMER ADVISORY .! egg wFuwvt € r�-s ,.A.� [:122. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C) violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N) violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today,the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code.This report, when signed below C` by a Board of Health member or its agent constitutes an 23. Management and Personnel (Fc-2)(s90.0 order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.0044)) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-a)(sso.00s) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.067) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: S'S93.,s ffm 14.d. Inspector's Signature: Print: ccnseo \ PIC's Signature: �/) / Print: C L �� 7///_�v Page, of�_Pages c L r Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 Cross-contamination 1 591).t1o3(A) Assignment of Responsibility* 3-302.1.1(A)(]) Raw Animal Foods Separated from 590.003(B) Demonstration of Knowledge* Cooked and RTE Foods* 2-103.11 Person in charge-duties _ Contamination from Raw ingredients 3-302A I(A)(2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other* 2 590.003(C) Responsibility of the person in charge to Contamination from the Environment require reporting by food employees and 3-30211(A) I Food Protection* applicants* 3-302.15 Washing Fruits'and Vegetables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contact with Equipment and Applicant To Report To The Perste In Utensils* Char*e* Contamination from the Consumer 590.003(G) Re oning b,Person in Charge* 3-306-14(A)(B) Returned Food and Reservice of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003(E) Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Food* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) _Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Tem eratures* 3-20113 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eg s" Sanitization Temperatures* 3-202.14 Eggs and Milk Ptnducts,Pasteurized 4-501.114 Chemical Sanitization-temp.,PH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness, * 5-101..11 DrinkingWater from an Approved System* 4-60111(A) Equipment Food Contact Surfaces and Utensils Clean* 540.006(A) Bottled Drinking Water* 4-602.11 Cleaning Frequency of Equipment Food 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces and Utensils* Shelfish and Fish From an Approved Source 4702.11 Frequency of.Sanitization of Utensils and 3-201.14 Fish and Reerearionally Caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Proper,Adequate Handwashfng Game and Wild Mushrooms Approved by Regulatory Authority 2-301.11. Clean Condition-Hands and Arens* 3-202.15 Shellstock Identification Present` 2-301..1.2 Cleanin Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* L1 Good Hygienic Practices 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-202.11 PHFs Received at Proper Temperatures* 2-401.12 Discharges From the Eyes, Nose and 3-202.15 Package Integrity* Month" 3-101.11 rood Safe and Unadulterated'* 3-301.12 Preventing Contamination When Tasting* g Tags/Records:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590k04(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* - Employees* Tags/Records: Fish Products 13 Handwash Facilities 3402.11 Parasite Destruction* Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 590.0 12 Records.of and Retention* 5-204.11 Location and Placement* 590.004(7) Labeling of Ingredients' 7 Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance /HACCP Plans Supplied with Soap and Hand Drying 3-502.11 Specialized Processing Methods* Devices 3-102.12 8-103. ced asg Cbr-330011.1112 Handwashin Cleanser,AvailabilityReduHand Drying Provision 12 Conformance with Approved Procedures* *Denotes critical item in the federal 1999[kind Code or 105 CMR 590.000. i ,y.. Y ,1°gry':.�h°�r'tT"'{�:.'y'� r �C}RiI'--°'v..^" 'rx,:. . r r .r.'...,.e.... t�.TfTka*:=.F'iXs�Hr{^P`rr'dlrnl%�.;t19.,.' h' ♦ �^Mw.wJ' rte i�hl3lR M1rF„ P Massachusetts Department of Public Health 120 W Board ashington S Health Division of Food and Drugs Salem, MA 01970-3523 '" Floor FOOD ESTABLISHMENT INSPECTION REPORT Tel (978) 741-1800 Fax(978) 745-0343 Name Dat f Tvoe of Operations) Type of Inspection LXX PI +$J S 2a FOod Service 199-outine Address ) Rik ElRetail El Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone U� ❑ Mobile Date: El Owner P . HACCP Y/NTemporary El Pre-operation El Caterer El Suspect Illness Person in Charge(PI ) Time ❑ Bed&Breakfast ❑ General Complaint Inspector fG� outG�� Permit No. ❑ Other Each violation checked 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 Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. FOOD PROTECTION.MANAOEME ' `. 12. Prevention of Contamination from Hands NT„�, _�M,,„„zb ,� =F-� El ❑ 1 PIC Assigned/Knowledgeable/Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTM NW € & 6 a a PROTECTION FROM CHEMICALSME El ?�� El2. Reporting of El 14.Approved Food or Color Additives Diseases by Food Employee and PIC ems ° r ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15.Toxic Chemicals EL'FOOD ❑ FROnroe 4. Food and Water from kpprovd Source ;J- IME/TE.�MaP.usEv R.A,TU'uRo5E yC�O,.;,R�Ow..LaS t Potentlafl Y 11a'-zardous Foods)"�"1 �21L ❑ 5. Receiving/Condition [:116.Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling PROTECTION FROM CONTAMINATION + -r F a,;,)"a� ' �.* 449: Hot and, old olding ❑8. Separation/Segregation/Protection ❑ 20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing .REQUIREMENTS FOR HIGHLY SdSCEPTIBLE POPULATIONS(HSP) El21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing ❑ 11.Good Hygienic Practices "CONSUMER4,6M E. ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C) violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code. This report, when signed below CN ` by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2) 90. oorder of the Board of Health. Failure to correct violations ,24. Food and Food Protection (FC-3)(5590.004)) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: , lU 4 a 4 a 005 S:580M (FOm 144 1 1 �f Inspector's Signature: \ Print: -_ J PIC's Signature: Print: __., _ �, Pagek oz-Pages �, _ V ✓ v �. V N � r Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 Cross-contamination . 1 590.003(A) Assignment of Responsibility* 3-302.11(A)(1) Raw Animal Foods Separated from 590.003(B) Demonstration of Knowledge* Cooked and RTE Foods* - 2-103.11 Person in charge-dirties Contamination from Raw ingredients 3-302.11(A)(2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other,- 2 590.003(C) Responsibility of the person in charge to Contamination from the Environment require reporting by food employees and 3-302.11(A) Food Protection" applicants* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility Of A Foal Employee Or An 3-304.11 Food Contact with Equipment and - Applicant To Report To The Person In - Utensils* Charge* Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 3-306.14(A)(B) Returned Food and Reselvice of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003(E) Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE FWd* $ 1 Food and Water From Regulated Sources 9 Food Contact Surfaces 590A04(A-B) Compliance with Food Law* 7501.111 Manual Warewashing-Hot Water 3-201.12 Foal in a Hermetically Sealed Container* Sanitization Tem eratures* - - 3-201.13 Fluid Milk and Milk Products* 4-501.11.2 Mechanical Warewashing-I-Iot Water 3-202.13 Shell Eggs* Sanitization Temperatures* 4501.114 Chemical Sanitization-temp.,pH, 3-202.1.4 E sand Milk Products.Pasteurized, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Equipment Food Contact Surfaccs and Utensils Clean' 590.006(A) Bottled Drinking Water'* 590.006(B) Water Meets Standards in 310 CMR 220; 4-602.31 Cleaning Frequency of Equipment Food- Shellfish and Fish From an Approved Source Contact Surfaces and Utensils" 4-702.11. Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreatianal7y Caught Molluscan Food Contact Surfaces of E ui ment* Shellfish* 4-703-11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-202.18 Shellstock Identification Present* 2-30112 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash` 3-201.17 Came Animals* I.1 Good Hygienic Practices g Receiving/Condition 2-401.11 Eating,Drinking or UsingTobacco* 3-202.1 l PHFs,Received at Proper Temperatures* 2-401.12 Discharges From the Eyes, Nose and 3-202.15 Package hate it * Mouth* 3-101.11 Food Safe and Unadulterated* 3-301.12- Preventing Contamination When Tasting* 6 Tags/Records:Shellstock 12 Prevention of Contamination from Hands - 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* Employees* Tags/Records: Fish Products 13 Handwash Facilities 3-402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records,Creation and Retention* 5-203.11 Numbers and Capacifies* 590.004(7) Labeling of Ingredients' - 5-204.11 Location and Placement* Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance /HACCP Plans Supplied with Soap and Hand Drying 3-502.11 Specialized Processing Methods* Devices - 3-502.12 Reduced ox gen acka 'ng,criteria* 6-301.11. Handwashiruz Cleanser,Availability 8-103.12 Confortnatic.with A. roved Procedures" 6-301.12 Hand Drying Provision *Denotes critical item in the Wend 1999 Food Code or 105 CMR 590.000. r CITY OF SALEM j---- BOARD OF HEALTH / Establishment Name: >�� +7 I Aw4�� Date: 16&'n L " Page: of 'i item Code. C-Critical item k DESCRIPTION OF„,VIOLATION/ PLAN OF CORRECTIONm . Date 1 No.' ”` Reference' R-Red Item .. - Verified PLEASE PRINT CLEARLY le-i 171;CSI�.,,r A) 0f) 1 L) W �rir on YS r v - s\_,�sy - r fY S G 1 �iP/1*�-I '_r.--,_��-. _1 , )j /1)9.ed 1'1I . \( tC,n `4 C,S{� � nC/,f-' r-�- r--) ( f� (/,.,.. �� O r�.� � �G t�r �'To . �".� 1 ��ir l/b ( 9�l..nl (�� V O / A 190� . . r I 71- Ian 01 m. , ,r 43( „ A4(1l ) { C V_'6,3 cm .fi /C, �f,��` )1. (')a.1.5 l .l��li` l� �r'i1.0nf Lc I n, j >G'L-� "� •i- ..� _&4 o/,"l- I ) (�I-I ( 1U t(,rLc ter Cl � ° - J. h r/1 c� ,v/S �4// r.) N go I'In -k) \.( Ce rr- C r 1,AJ f 1641(" r in- -f- < /2 t[1r / J v �._ n d HA. _r+ iC I„ �J C nr � l� S.eP sD Discussion With Person in Charge: r Corrective Action Required: Li Yes \' . I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ 1 violations before the next inspection, to observe all conditions as described, and to Emersion P ❑ e=iiSspection Scheduled ❑ Emergency Suspension i comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. j r� �` �� ❑ Voluntary Disposal ❑ Other: I,s W7 PF[FrReciivedatfl;mpenl rc Violations Related to Foodininno Illness lntsnenlffom;and Risk Accr)rdi rd;to Law Cor)led to Factors(item 1-22) (Cont,) PROTECTION FROM CHEMICALS —35-6-1,15 Cordm,-�?vlcL1m& lbr PHFs PHF Hot and Gold Holding 1=4 Food or Color Additives.,-- 3-5f)1 16(H? Cold Plil's Maintained at or below 2 590.(}1).(1-} 41V45' 3-302,14 'protocfi2onn from U _Ilya lo I _L��,od Additives' I int PHFq at or above Poisonous or Toxic Substances 3-501,j6(A) Roasis containersHeid at or above 1301% * 213 Time as a Public Heafth Control 7-102,11 1 Common Name--work;ng Containers" 3.'+U1 1-9 Timl,as—aPublic.5;aIth —Tseparalion-Slorape 7-201.11 �t, V ar i 7-2015— -�Prt,stflccwj Gee"` 2 -'oraliflom of UNe 7-202.1 REQUIREMENTS FOR HIGHLY SUSCEPTIBLE -T12-01 if Toxic Containetz;-Pfofiibll:owo� I I—Ilil I POPULATIONSHSP 7204.11 Sanni7c9,Criteria -ChelniCeNX ` 21 Unpl curl -]�— - --- 1 V 7-204.12 Cheirlicak for WashTll,—1'12q-"ffi critoiia,% oq ,Ott FITC-P;;act aicd AZCand Revff"wes lybh_� abdh,* 264-i4 Incite Incidenta I Forld ',ontact7Etm 1 13) Uw of flartemized Ea,s, T 11(5) ,w or ilani all,,Coo kcd Anined Food and -0 T2 to S,-,ed Sjrrouvi Not Stnwd. 6AT Z, 7-206.12 j Rode 13�ia Stalronr' F -7i 'T2-56, 3, 'fTickirit;Powder,,Pest Control and L CONSUMER ADVISORY 22 3.6W11 11 (-ailisulfwr Aov;Sol y flimei for C."rn£antnptinn at 16 TIMEfTEMPERATURE CONTROLS Proper Cooking Temperatures for Animil F,,ods'llrat arc Raw,Undeicxx)ked or PHFs "frit 011terv,iw Pog!egsed to F"1110nale padro"en, 34401.21 A(1)(,) pggs- 155`F 15 Sec. 3-3 . �iseurizetlr,.g 145�'F)5secl 0211 Ptg:.Subortote hoc Raw Shell 33-401JI(A)(2) Cominnutted FiAMeats&Game Anneals 15 sec. ' -- SPECIAL REQUIREMENTS -Tlio 1-11(ff)(1)(2) Por* and Beef Roast 130'1' 121 nain' —,101-11(A)(2) Routes,ittjcu-d Meats 1i5-6 IS I catering. mobilc"rd,temporary and 1,11(A) Pouhr),Wild Game, Stuffed P1-fFs, rerid�3:tull kitchen OpLrationsshould be Sniffing Conlalnlq�,Fish.tvl,ar, Jobired rindoi the appropriate sections -Lounry or Ratite 165'T 15 Sec. above if refined to foodtir)rrc:j1h,'css wlwle� wle, Inuat lleJ Steaks interventions aird risk lochom Other 3-10, 11((531 rn145�'+ E 5190.009 Violations refuting to corid retail 3401,12 Raw Animal Fc o&Cooked in a practiecsAlotild be debited under#29 - 'Micto"Naw. 10,11F* 5 1 R , -re'rits, 'c", pe",,",cotcn,� ll(T�60) Othei PHFIY111.-. 5 scc —Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES IT— -F ----— 3-40TI �A)&(D) Pill-a 1651T I5 see (Rams 23-30) _403.11(8; Microwave-165°F 2 lvbmlie Standing, Criural aced nun- ideal viviahons, which do nor relate to Me ./orionorne ilctcsv otwrveidions,,rnd riskjacorrs liwed abovc can be conarierciTiv Palexsed RTF fiiand in theftw1owing sections of the Food Code cold 1(L5 CUR 14WF' 590,0)0. r - -- - -�oww t1, Unshced Portions of Beef .,401 t(E) Rerinfinin w Port, FC 59 FC -2 003 Ott Food and Food Prolcctjon FC -3 004 Proper Cooling�1 PHFs — PHI_ — 25� F LL hom 5'U 1 14 A) Oxliii g Cooki�d PHF"r I I om 11 40-�T 1 26, Sand Waste FG-5 7WF Within 2 HouN wal From 70'F -T-T-11-P�ys,cal Facill 0 to 41 1-14YF Within 4 Flow�. at Poisonous cLrToxic.Mai FC -7 �008 J)Kial Require rents 14(1;) Conlin g PHFs Mralz NornAmbient Temperature Ingredients to 41`F/45 F _Other --------------- --Within 4 Hours' Benotes critical jiem in rhe federal 1999 Fo...1 CCA4e or 105 C14R.590 JYA, .�-,a,"¢:y,>. , . . c•rr4�2::. . r b. � . . .. o.re».yt.:e�, ,.:�,�,;.� ,a.z+.'.�;,•,;.,�.. 1.t.,�Fei.,S...� .h.y�. . . .. .?V�, ,a Y „v.rw: Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,4'h Floor Division of Food and Drugs f Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Dat T e of O eration s Type of Insoection JrU Z� 1 Ste) I B D3 Food Service El Routine Address I-� it \ Risk ❑ Reta il [] Re-inspection 1 7�1 ( fl/� Level ❑ Residential Kitchen Previous Inspection Telephone _ I ❑ Mobile Date: OwnerII"- HACCP Y/N El Temporary ❑ Pre-operation k--4 `-e L,v ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) Time ❑ Bed&Breakfast ❑General Complaint In S A El HACCP Out: A_�� Inspector Permit No. ❑Other (� P : Each violation checked requires an explanation on the narrative page(s) and a citation of specific provislon(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate correctiv590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. -'=FOOD PROTECTION MANAGEMENT._,„„„" y_t , ❑ 12. Prevention of Contamination from Hands ❑ 1 PIC Assigned/Knowledgeable/Duties ❑ 13 Handwash Facilities EMPLOYEE HEALTH N a,� ,.�� E] 2. Reporting of Diseases by Food Employee and PIC - - m aA Jim. Jt El14. Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15 Toxic Chemicals FOOD FROM APPROVEb SOURCE„�,n�. `��. i,;` W ;�., `" ❑ 4. Food and Water from Approved Source r.TIMEREMPERATURS CONTROLS(Potentially Hazardous Foods)` am v e 4.C,k em •��t"s e,cr�i t?frt,a'mME ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements [117. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling I PROTECTION PROM CONTAMINATION ❑ 19. Hot and Cold Holding ❑ 8. Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing iLREQUIREMENTS EOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) El21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing El11. Good Hygienic Practices 'CONSUMER ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C) violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code. This report, when signed below C N ` by a Board of Health member or its agent constitutes an 24. Food and Food Protection (Fc-x)(5 23. Management and Personnel (FC-2)590.0 4)) order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of 25. Equipment and Utensils (Fc-a)(s90.00 )o.00s) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(59o.o07) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: S5901na tFomrB 14.A Inspector's Signature: ` e' Print: PIC's Signature: � 6 � Print 6 L L 1114/ �' -/G �/ u Page of Pages Violations Related to Foodborne Illness Interventions and Risk Factors(Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT F$ Cross-contamination 1 590.003(A) Assignment of Responsibility* 3-302.11(A)(]) Raw Animal Foods Separated from 590.0_03(13) Demonstration of Knowledge* Cooked and RTE Foods* 2-103.11 Person in charge-dirties Contamination from Raw Ingredients 3-302.1.1(.A)(2) - 'Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other* 2 590:003(C) Responsibility of the person in charge to _ Contamination from the Environment require reporting by foal employees and 3-302.11(A) Foal Protection* applicants* 3-302.15 �V'ashin Fruits and Vey*etables 590.003(F) Responsibility Of A Food Employee Or An 3-3(A.11 Foal Contact with Equipment and Applicant To Report To The Person In Utensils* Charge' Contamination from the Consumer 590.(X)3(G) Re orting b Person in Charge* 3-306.14(A)(B) Returned Food and Resemce of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003(F,) Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Foci* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Fdxxl in a Hermeticail ,Sealed Container* Sanitization Tem ratures* - 3-20'1.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Tem eratures* 3-20214 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, 3-202.16_ Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.1.1 Drinkin Water from an A roved System* ''f-601.1](A) Ed nst Food Contact Surfaces and 590.006(A) Bottled DrinkingWater* Utensils ls Clean* - 590.006(B) Water Meets Standards in 316 CMR 22.0* 4-602.11 Cleaning Frequency of Equipment Fdad- Contaet Surfaces and Utensils* Sh and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish sh a anal Recreationally Caught Molluscan Food Contact Surfaces of E ui ment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-202.18 Shclistock Identification Present* 2-301.12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201..1.7 Game Animals* 1.1 Good Hygienic Practices g Recelving/Condition 2-401.11 Eating,Drinking or Using Tobacco` 3-202.11 PHFs Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and 3-202.15 Package Integrity* Mouth* 3-101.11 Food Safe and Unadulterated* 3-30112 Preventing Contamination When Tasting* 6 Tags/Records:Shelistock 1.2 Prevention of Contamination from Hands 3-202.13 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.1.2 Shellstock Identification Maintained* Employees* Tags/Records:Fish Products 13 Handwash Facilities 3402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records.Creation and Retention* 5-203.11 Numbers and Ca achies* 590.004(7) Labeling of Ingredients' 5-204.1.1 Location and Placement* � Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance /HACCP Plans Supplied with Soap and Hand Drying 3-502.11 S ecialized Processin Methods* Devices - 3-502.12 Reddced os en racka ing.criteria* 6-301.11 Handwashin Cleanser,Availability 8-103.12 ConZitn!nce with Approved Procedures* 6-301.1.2 Hand DryinProvision Denotes critical acro in the Weal 1999 Fax]Cate of 105 CMR 590.000. - Massachusetts Department of Public Health Salem Board of Health Division of Food and Drugs 120 Washington Street,4t"Floor g Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Date Tryvo�e of ODeration(s) T e.of Ins ection r7J y rOOd Service )L outi 8 Address ' Ri - ❑ Retail ❑ Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone _ ❑ Mobile Date: Owner ^ HACCP YM ElTemporary ElPre-operation o ❑ Caterer ❑ Suspect Illness Person in Charge(PIC)(I Time ❑ Bed&Breakfast ❑General Complaint In: [:] HACCP Inspector V�C k r o Ou 5 Permit No. ❑ Other Each violation checked 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 Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ '590.009(F) ❑ action.as determined by the Board of Health. FOOD PROTECTION MANAGEAAENT § 4` ❑ 12. Prevention of Contamination from Hands ❑ 1 PIC Assigned/Knowledgeable/Duties !'EMPLOYEE HEALTH `",�' :- «« `°,; 'y Tl E) 13 Handwash Facilities I ❑ 2. Reporting of Diseases by Food Employee and PIC" as PROTECTION FROM CHEMICAL$ ` R( "fir �, ori.: = ,� �.� =.m d,a, ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15 Toxic Chemicals (.FOOD FROM,APPROVEDSOURCE" , y ,; -.taa .,-iu' �:a- ,..c.:ai nMEIrEMPERATUREGiONTRDLS POtemlel tF212ardbuaFOode :" -�` ❑ 4. Food and Water from Approved Source g ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling G PROTECTION FROM CONTAMINATION" """ `"" '" q*"t""� ❑ 19. Hot and Cold Holding ❑ 8. Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTS 06I'll1-HIGH(_YSUSCEPFISLE POPULATIONS(H$Q) , ❑21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing 110El 11.11. Good Hygienic Practices 1'-GONSl1ti1ADY130RY h ` T, "1 a 3u t ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C) violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(items 1-22): of Health. Non-critical (N) violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code. This report, when signed below . by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2)(590.0 order of the Board of Health. Failure to correct violations 24. Food and Food Protection (Fc-3)(sso.004) cited in this report may result in suspension or revocation of 5. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007)' have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (Fc-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: ^ S-59JlnspeclPom,614 da �C[�� '�, p-" v? r Inspector's Signature: Print: PIC's Signature:7= ( /J, )Au Print G C V14Sf/L- ./`U Page l of Pages Violations Related to Foodborne Illness Interventions and Risk Factors(Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT S Cross-contamination 1 590.003(A) Assignment of Responsibility* 3-3021.1(A)(1) Raw Animal Foods Separated from 590.003(B).._ Demonstration of Knowledge* - Cooked and RTE Foods* 2-103.11. Person in charge-duties Contamination from Raw Ingredients 3-302 11(A)(2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other* 2 590.003(,C) Responsibility of fhe person in charge to Contamination from the Environment - require reporting by food employees and 3-302.11(A) Food Protection* applicants* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11. Food Contact with Equipment and Applicant To Report To The Person In Utensils* Charge* Contamination from the Consumer 590.003(6) Re orting by Person in Charges 3-306.14(A)(B) Returned Food and Reservice of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003(E) Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe. FOOD FROM APPROVED SOURCE Food* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501..1.11. Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Tem eratures* 3-201.13 Fluid Milk and Milk Products* 4-501.11.2 Mechanical Warewashing-Hot Water 3-202.73 Shell Eggs* Sanitization Temperatures* 3-202.14 E gs and Milk Products.Pasteurized* 4-501114 Chemical Sanitization-temp g .,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-1.01..1.1 Drinking water from an Approved System* 4-601.1'I(A) Equipment Food Contact Surfaces and Utensils Clean* 590A06(A) Bottled Drinking Water* 4-602.11 Cleaning Frequency 590.006(B) Water Meets Standards in 310 CMR 22.0" o1'Equipment Food- 590.006(B) and Fish From an Approved Source Contact Surfaces and Utensils*4-702.11 Frequency of Sanifrzation of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Con tact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* IQ Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Regulatory Authority 2-301.11. Clean Condition-Hands and Arms* 3-202.18 Shellstock Identification Present* 2-30112 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-2011.7 Game Animals* t1 Good Hygienic Practices g Receiving/Condition 2-401.1'1 Eatin ,Drinking or Using Tobacco* 3-202.11. PHFs Received at Proper Temperatures* 2-401.12 Discharges From the Eyes, Nose and 3-202.15 Package Ltte it y* Mouth* 3-101.11 Food Safe and Unadulterated* 3-30112 Preventing Contamination When Tasting* h Tags/Records:Sheiistock 72 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.12 Shellstoek Identification Maintained* Employees* Tags/Records:Fish Products 13 Handwash Facilities 3-40111 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records,Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(J) Labeling of Ingredients" 5-204.11 Ucation and Placement* 7 Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance IHACCP Plans Supplied with Soap and Nand Drying 3-502.11 Specialized Processing Methods* Devices 3-50212 Reduced oxygen packa ring.ceiteria* 6-30111 Hindwashing Cleanser,Availability 8-103.12 Conformance with A roved Procedures" 6-3011.2 Hand Diving Provision °Denotes critical item in the federal 1999 Frond Code or 105 CMR 590.000. - c CITY OF SALEM n BOARD OF HEALTH I_ Establishment Name: f )rrt V J �/� f S�� Date: I�N! s?, Page: of—i�> Item Coded v C,-Critical Item�P' " Nd _ 2 = g "'DESCRIPTIONOF,VIOLATION/ PLAN OF CORRECTION a'"" ; Date, Reference R Red Itema a y fir' -� - ' �'�'� r( 3 ," fes 4 .,.,x >:r:L /sr�`& ,.e. .E., �3lS>"^yf°„l,1� B ..t>, .r ;, f =?f'. P EASE PRINIT,CCLEAR -V .,1. gyt`-- 4%r� `N�4x e ( vn�nLlr(' c 1 dQocl - l � -1-�(' liJ i.//!✓.�.1 �T _4 � 7/rnn/-5 4-i UA- cd "Ku - I _ r-QG / J� DI �hJ7`P CtllfOs,✓) _ �d iu is /e�C Ci/IGl Nuecd r�7 , i�O IJ P n 1�1r lloAlt l r f/ I 1 I� r� f r ( 0'%C) 1 - s s i r z S c j Discussion With Person in Charge: Corrective Action Required: ❑ „ No _❑� Yes 1 I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction / violations before the next inspection, to observe all conditions as described, and to Exclusion p ©- Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure ' your food permit. ❑ Voluntary Disposal ❑ Other: W(C) PI-It's Ret mod a[ 1Ct311;eraLilrC4 Virgations Related to Foodborne Illness Interventions and Risk Paeordiug to LavCooled it) Factors(Items F=) (Cont) Wiflriul Hout-s, PROTECTION FROM CHEMICALS -+SpHIF Hot and Gold Holding 14 Food or Color Additives CoId PHI s M I mntoin"Iafrrrbeftav -TT0TI4 Prracct!orr firout I III Poisonous or Toxic Substances -TTC)I-—16(A) -TIlrstPl—Ws N—IaiAl m—ned at of-above 1=5 1401? 16(A) R(tasts fidd at or abroc I3 0"F� ctauainer,�* -H, Time as a Public Health Control (C) I TIM,as a Public,Ifeaftl)Control' � It" ;refflent 7,-�021 1 Rr� v icOon -Pr��seirrx and Use* 6on,%of Lie REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-�w-i,11 Toyir;Cotaainci,� --Prolobi"ouOt POPULATI N SP F:,:-2o4 I—, san,,,-/e-,,-,-�rl—to 1,ic--5�e-k-Ilica 1 S 204 �7-204,14 v�Craeria� R eeerales atilh Warning lalh�As' ISR_ 3-80 1.11 r1l) UW of pa,tel I -,7--,dTj F ltici&ntal FossFWIIZ�T FIN rc rt;" -R iw or Pas tinfly talked, rsttnal I'cxx3 and F-7200TI To�tr—iLid Uw Pesticides,Cntei uil Ra 7-206.12 R(sleia hod Siatrortr,' ___._ 3-RGI 11({v _[J:�isj 206 11 1 r'Icking povrjer�,P,,�SE Control and _.Lt�ned Rxri Pacist Ro, CONSUMER ADVISORY TIMEaEMPERATURE CONTROLS 22 3,�031 11 1 of Apinad f�sd,'[bar are Raw, Urclerctx)kod t, 16 Proper cooking Temperatures for—PHFs Fs r I -aot is !�Hharc'ltc Not 'a' -T-T(Fl 1,1 A I 1(2), F. 13,5'F 15 Sec: h2Lil=—,— T Paste for Raw Shell — Animals 155"Flsec� ' SPECIAL REQUIREMENTS i 4 01 1 f,1R)—(I Pork and MT1 Rosist - 13W'F 12,1 ruin" Vir"lation'N oi-section 590 f)69IA)- 40 1-11(A)(2) 155V (D)In s�v, $' caterma. Inobilc food, tempurary and yr�) operations [it) F41TI-I I(A Pouftr�,�Nlld 11[fFs, romdentlat kitchen L uld be stuffing Containing Fish, Meat Joboed turtfor the apprupmvi-..scotions Poulti-v or Ramos-165`lIS sec. _ aleove if Yc-,Iatssd io f6odhornc ill=ness. 3 401 lI(0)(3I Nlshole:-mu, —sleaks Intel vontions and rjsk la(-torsOther145'-'F 590.009 violidionrelating to good retail 3-401,12 Raw Annual Fkstds Cooked Ins praclice&iholdd be debitix!under#29 - Micestwave 165'F* Spz,-Crql Ifi Reheating for Hot Holding VIOL A TF6-INV—S ELATED TOG R OOO—ETAIL PR—ACTI- -VI- CES 140 1 PRFs 165°S 1659S 15sec, (ite"Is 23-30) 3-<403.11(bj -T,c-,"tI,ac-T6 route S I`andia, Cjiora,and nom-,rifircit iao;rdlsott, which do net relate IW9_4, fitadhome illness ineep vnjitaio and risk ja4rort Imcd above. t"In be. 3-403.1-1 7q— folzme;o",,Commercially y T�11-e —TRIF�-I�"od- joand in the u"fugha,mg.rCcrwns tj!the Jt�a,d Code cued)05 CVIR hh' 140�F 590,000, 3403,1 (Ins of i1ce, Remaining Unsheed Portions Item Good Retail Practices FC 590 060 Roast,r onrri ---------- 2 003 24, Footiand Food Protection 3 �004 Proper Cooling of PHFs t--1 251_ FC-4 _005 501.14(A) I ---- --- Cm4inq Corar�A PFIF's from 140-F (� K, unpIng dAarItt FC-5 006 --�,VVIee -F�1- - aa 70,11;Within"Moue,and From T)"I 27 Physical Fa0ity LR--6 k 00 onotis or Toxic Materials I FC 3-501.14/H) Cooling PI-Ifts Made Front Ambient (Tog -7 Within 4 limis* Dtlotes Critical trem m tho redenfl 1)94 Food Cwl� ,105("—,IR 590 fxg), i CITY OF SALEM BOARD OF HEALTH Establishment Name: I l r D z2,a S fit Date: l Page: of Item Cotle>,; C-Critical ltem! DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date - - a ,�. x Verified a a�. 2. No. Reference -Red Item - t PLEASE PRINT CLEARLY A ld\< /n/1 Grsn--if//Y��f' / �, ixr Ac. n !nn 1//n �� 5�1 / �I � h� �-Pr✓ _l !� ri'.Y Ori j ,m' �i- /n_�— 1 jn t O _ �- n (' O n D \ ^ ,-. nn,i. C/ � •��- l(i1 /- .AA I/1_ 1 _ - - - - ► � (� L . S f � - �rM. '� ff , Aft Discussion With Person in Charge: t Corrective Action Required: ❑ No �Yes j I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ t violations before the next inspection, to observe all conditions as described, and to Exclusion i P O Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure 'your food permit. s41/t I// Lam' ❑ Voluntary Disposal ❑ Other. I Violations Related to Foodborne fitness interventions and Risk flccordia,to Iain Cooled to Factors(items 1-22) {Cont) 41'F/45`F Willain,' Hours', 3-501 l i CcXqrn,2 nrrT—HFs PHF Hot and Gold Holding PROTECTION FROM CHEMICALS Cold PHFs Maintained at or bablw Adiblivas,* $1"45"F nor Unapmr),,ed Astdinvcs� 3-301 proleenon In I fol PHFq Mainjained at of show L15- Poisonous or Toxic Substances 14b'R MI'll identifying Iona vi anon-- Ori pum kixlsts Heli at Tr above 130'F. t Time as a Public Health Control 7-1-62 11 Common Name- Work;rie Container, -�� 726t13 9a) atkm Stiaia8 L22-0 --- 3-50 i 191 Tim-as a lattific licalth Control, s90.fi(9(H) Varian 7-2011 Re,,triction -Prescirce and L'sO* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7103.1i Toxi c Coal ai ro f s.-Proli ibr:iTllnl—I_ POPULATIONS(HSP 7ev�,Criteria --Chclnicalsl 7,204-11 Sarnit 1-2 iS11 1-1 L�)-r! U�n po q i c u ri zxd Pre- age d 19 i ie s and 7-204.12 ClIenlicak for 7-204 14 DiynrLg 3-801 i',CF3p I"qe Of paIturized -7- I I Incidental f-ood 3-801,11(D) Raw Or Pirtialiv Cooked Aminal FiwA and 1 7-206.11 Rev Su, Spro-iot�Not Set w.d. I l-2- 06.12 R(slem Ball svmon,�� 7 � av� -2()�c I�3 Tracking powdex�.14�[Control av� Nlotinori CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3-56 I (, mF, Ouor�r Advisors posicilf"irConsomption of p - 16 Proper Cooking Temperatures xdThat art!I2r. Undereoriked v: PHFs Nok Other,,iw Pr(,essed to Fliminaw 155'F 15 Se nu 14.5,F15sec- 3-30113 Fgti2.Subsututv fo) RA"•shell i-401-INA)(2) comm omated mwcs A,6arnu Ananali- I 5,7 I�svc. - 3 461.11(JY)(1)(2) park"it Beat Roast - 130'F 121 SPECIAL REQUIREMENTS FT9() Viola uon,� of Section ;90.(-X)9i,,)-(D)in 3-401AI(A)0) Raines, inA liectA NICs , 155 4 1 cateringarcibik, tilod, tcroporafv and 3 401,11(A)0) floaitn,Wild Garne, re.Nit.1cul4al kitchnn oircaritions should be situffing Conlainurl,, FishNI t 10-hiled under rite appropriate qectinatra Pouth-v Or Rarities-165"T 15 sect above,if relineii or fkxAborne ithicas 3-401.1 liCK3, Allole-nats�10. livaci free f Scoakg interventions and risk fuctors, Other 590.009 violirrionv idatim, ni lo(A retail 3.431,12 Rau rional Foy&Cooked in it practice,,��Iitadd he debited under #29 - M owave 165'F Special Requirements, or, M; 3401 1 NA)(I)(b) All Other PHF� - 14.i'T 15 LP-- EJ17 _Rehowling for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-4713.7 1(A)& 1)) PIIF165,F I Chuttas 23-30) i,4011 I(B) Moowaw Ciairalaod nor-crincal viviariOn,5. which doerit relate to the T;ivel fooerionne illness cii-f venlions and rb,kjarrtors 1i vied above, can be meFood Codeacid.105(441? 140'F -00,00(i. TF-C--7 590-10-w- -7-4w I o,) Reaciinin, 0-era-- -1 -xi---i --- 21 an Pq 003 -F�and Food Protection, PC 004 F-2-5-1eri TIT--- F C-1--1 .005 TC,-,;,-I i-"g E0o k f I P H F I a I ar),F to IWates PsirbingsntlWaste 1FC-5 006 i 70*F Within 2 Hour<and From'10111 Lf�7. Poisonous or Toxic Matereils _FC-7 8 7 g PHF�s Madt F tin rom Ambnai Temperatare Ineredicnus Within 1 flour, cmjcaj jteja m the iv,leo i Vooa Ggie ur 105(,:cIR 596 f100. CITY OF SALEM BOARD OF HEALTH / Establishment Name: P? ?<'t . Date: SIL! Page: of ;Item Code C Critical Rem ,'*-'DESCRIPTION OF VIOLATION/PLAN OF CORRECTION,.-i Date i No. �5 Reference R-Red Item a r u �� '/ ' r Verified _. l +'"m„r m ` .` xs�i,'� 6RPL' SPRINT CLEARLY •mF ,.. dry _e �,n 'sem% dk'i a ° . , �m .,.e' �00A Q i�on.,(n laI1)-i-f- yto(_c)f I,\or-,I I, -lo k-f-,riA )f HPD rfk r,c nA � „1c C 141�.t 51r1Xno.r S} Yr :�/1✓1 C-Xo nVt.d(' tY C-f CX 11a O Vl.'l Cil . 0 renACIili-4hIP hjf h.. jyt -tjnPir I'. TWO Q i -WA Mum i,Qc� A, Vic>h, k'' v r-"YN N lrP h0r t i { Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. jjJ r Q ❑ Voluntary Disposal ❑ Other: r. it pliTs Rec,�iwd It`1 txttperalures Violations Related to Foodborne fitness Interventions and Risk Acc)rdiag lo lai%& Cooled to Factors items 1-22) (Cont.) 41�1V45"F Within J Hours, I PROTECTION FROM CHEMICALS 3 5111 1 trod, of PHFs L14 ood or Color Additives 19 PHF Hot and Cold Holding 202.12 t Addinivos"t' 590,0(WIF) 3-302,14 Protection front L Poisonous or Toxic Substances 3-5()1,16(A) Il'A PHFs 1,13intailli at or above L5- 1407. (61.12 —1dentily"19 mtollll14tll—n ()"z—Mxi — -t501..16(A) Roasts Held at or above 130'K Time as a Public Health Control 7 102,11 Common Name -WorkiELt�-,: 120 'A 7-201.11 S su�� i me as a Public lical7th _�Ealadon Varia Re wreijSnt 720?tI Reltric6ox)-Prescini Ure* 7-2012 nditiof Uw 02 12-- Co REQUIREMENTS FOR HIGHLY SUSCEPTIBLE -2011 '1 11 7 1 Toxie Cxjnlaibsia HS 17-204.1'1 Sarthizers,Ctit'na 76111)icals* POPULATIONS(—i� — +-2(9.12 12 Umm�icili Pre-packaged]knees will - 1;e!I�,-C"t j T for�,V,i s h (.-Atoi a T�—— ...... Z 7204,1 ftcveiayes with Wartliu�. ia:� L - Dr 'it Assurts,Critei I S-$04 1103) Use of Pwiteunixd Ealn� 7 11 blci&nta) I'llotl Contact,lAlin natntsr 1-1 1--- 801.11(D) 7-2&11 Restricted IJse Pesticides,Criteria' 7-206.E-- Rodent htsrtStatmn,. Nor served el9sd r2ni Nor Re-sen-ed. -?06,1 Powlers-Puss Control Mortiltein-� ................ CONSUMER ADVISORY 22 3-00 11 ('Ownorror:,edvisleiv Posinid hH.Con'lumptionnt TIMErrEMPERATURE CONTROLS 16 Allinsil Fxlds That are.Raw Undercooked ia Proper Cooking Temperatures for Not Otherwise Prosc.qseat it)Eliminate PHFs ",1/"�, -TT0 i ilA(i)�7)— j,5i-F z;'o 13 Prinninz.-,t] F,gfli�substouiv fol Raw srefl jl�t�tiunoodnuc S-rvicl, 1-15'Fl 5sec, 401.11(A)('2 Comminuted Filb, .Wats&Game 1 f2 Animals- 151`F-15 sec. ;' — SPECIAL REQUIREMENTS -405.11(11)(1}f2}�l Pork and Becif Rotott I30`F 121 win �55"0.Os19{,3)'''D''}'"�' of Section 90.009(A -(Ein 3-401,11(Aiall Riatitei,, btjectod Mums - 155 F 15 5 ) d cattntng. mrobiW, lood,ternporat y and I -- -------- 3-40T I I(A)fi) Touftrp,VkildGa;�c, orfled1`1117s, remderaild kitchen operations should be Surfinon,Containing I Fish,Meat, nehiled under the appropriate sections Poul rt or Routes-]65"'T 15 ,cc. abuve if related to fkKAborne illness 3-401.11(C)/3) Wbole-mit.w1c,lnn.ttTlltiStcaks intcrventiomstint risk factom Other 1450F .590.009 violations relating to good Teta i! mactices shuold be debited und 3-4{01.12 to Anorial Foird;Cookcd in I Microwave 10.5-1' Sp(xial Requirenwrits. 3-401,11(A)(1)(b) All Othei Piil,,-- 145`F 15 sec. LIT Reheating for Hot Holding VIOLATIONS FIELATEl9 TO GOOD RETAIL PRACTICES 3iw�)3.I I(ATZ D) Pf*t 165°t- 15 sec. (Itemq 23-30) 3-403.11(B) Nficiowave 165"1a Montle Standing. Cri&-al and non—(muco! vioiafiwij, which do not relate to the Tune" __ foodhorne 11larss onervese'Onsand risk ifir:tors listed ahm e, care be 37103.11(C) connoi Processed iTi "IT found in rheft)Houmli;tections ofrhe Food Code(wa'105("Mil 140'1;' 3-40'3.11 W, Rclrmijlirl,, ulrsJimrj Portions of Beef 1 tism Good Retail Practices FC 5907100 i Roasts* 24 1 Managittirmt-1 and PerFormol FC 2 OW 1=8 Proper Cooling of PHFS 24 Food and Food Protection PC 3 z 004 2 FC -4 1 005 5- 3 501.14(A) Cooling Cooked PHFs h om 140'17 to 26, IN Itor, ---FC-5---17-x16 ----- rVa�kl 70°E Within 2 Rivers a±td From 77`'1' d �7 ; whys ra(Pa AtYFC-6 i ,007 Lo 4 J'F/45F Within 4 Hotin;. 26 1 Polsonous or Toxic Marenais 1 FC-7 1 .003 a —4� ,-501 14(B) Coolho,PHFs Made Front Ambi 22,_ �ptr;id R�Swretrerns, 009 'ficinperature Ingre(Few 14,4VF/45"F 30, Other Within 4 H(Mirs Denotes.:ritiezl item I±t thr ro6ffll 199()Foul Code(tr705 06422 54ti 0(}9. Page I of 1 y Elizabeth Salandrea From: Janet Mancini Sent: Friday, May 01, 2009 5:34 PM To: Elizabeth Salandrea Subject: FW: euro pizza Liz, Can we take a look at Euro... and make sure they are providing soap in the restrooms at all time. Thankyou Janet From: Blanch, Jodi [mailto:Jodi.Blanch@Gortons.com] Sent: Fri 5/1/2009 1:11 PM To: Janet Mancini Subject: euro pizza Hi.. I just left Euro Pizza on North street...they did not have any soap in the rest room. I told them and they said they knew...they were not concerned that it was a health hazard not to have soap..they offered me a sink in the kitchen area...I told them that 7-11 nextdoor sold soap and that they should get some right away and the reply was OK. I will not go there again. Jodi Blanch 978-790-5543 Please consider the environment before printing this email. ********** Gorton's Confidentiality Statement ********** The information contained in this message and any attachment(s) may contain confidential, legally privileged, or proprietary information. Using, copying, disclosing or distributing of all or any portion of this message by anyone other than the intended recipient(s) named above is strictly prohibited. If you have received this message in error, please notify the sender by reply email and delete the original message and any copies in your possession, custody or control. 5/4/2009 Commonwealth of Massachusetts s i City of Salem Board of Health lGmberiey Driscoll 120 Washington Street,4th Floor Mayor SALEM,MA 01970 Food/Retail Establishment Permit DATE PRINTED: 12/29/2008 ESTABLISHMENT NAME: Euro Pizza & Subs File Number:BHF-2008-000008 134 North Street SALEM MA 01970 LOCATED AT: SALEM,MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions I Notes FOOD SERVICE BHP-20OM255 Dec 29,2008 Dec 31,2009 $140.00 ESTABLISHMENT Total Fees: $140.00 j PERMIT EXPIRES December 31,2009 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code,beofre any revonations,improvements,or equipment changes are made,all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 CITY OF SALEM, MASSACHUSETTS + • BOARD OF HEALTH 120 WASHINGTON STREET,4" TEL. (978)741-1800 " KIMBERLEY DRISCOLL FAX(978) 745-0343 iE ff1% MAYOR IDIONNE&ALEM COM OEC6.20p� JANET DIONNE, U _I ACTING HEALTH AGENT i, 2009 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT// �A NAME OF ESTABLISHMENT r / I 0 P O Sj A3 //(� �� T3 ADDRESS OF ESTABLISHMENT Z.3 q /V QR ' H S FAX# MAI LING ADDRESS(if different) /2�1k7l"e� EMAIL- Business': Website: a p OWNER'S NAME ^� —, TEL# ADDRESS 0,12nfL2 � / PSL /l///7 ��P✓ " STREET L !!/�7 CITY J STATE ZIP CERTIFIED FOOD MANAGER'S NAME(S) ( TL. F W SNGTI U CERTIFICATE#(S) 52 //6 (Required in an establishment where potentially hazardous food is prepared) tF EMERGENCY RESPONSE PERSON l��- A %Tf� 'J�L/ ( V HOME TEL#�T Tj1// ✓^/ (J d ,DAYSOFOPERATION. ' I Monda l --Juesda ' Wednesd , Thursday> ,F-Friday ' 1 ; Saturday- .` ! Sunday, HOURS OF OPERATION { 10 q�_ I / L) Q� /O 0*4 0 t�tr Q 04(4 /O at-L.. /O Please write in time of day. ; i -- ! d1 (For example I1am-11pm) d N7 I7 �l /0 0 TYPE OF ESTABLISHMENT FEE (chetik only) RETAIL STORE YES NO less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 RESTAURANT Y NO less than 25 seats $140 � (Outdoor Stationary Food Cart$210) 25-99 seats =$280 snore than 9E seats ------------------------------------------------------------------------------------------------------------------------------------------------------------------ BED/BREAKFAST/ YES NO $100 CHILDCARE SERVICES -- ----------------------------------------------------------------------------------------------------------------------------------- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25 TOBACCO VENDOR YES NO $135 ALL NON-PROFIT(such as church kitchens) YES NO $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 filed all state tax - returns and paid all state taxes required under the law. -�(-��rr9 Signature Date Social Security or Federal Identification Number -----------------------------�j p 2- ----- �/ ---------------------------- Revised 424/07 FOODAP2008.adm Check#&Date Gourmet Pizza We are making pizzas with two kinds of sauce: Regular sauce & Sweet sauce Sm 12" Med 16" Lg 20" Cheese.................................................................5.00 8.25 10.25 Margarita (White ) Fresh Tomato, Romano cheese, Basil.........................5.75 9.75 11.75 Hawaiian Ham, Pineapple, Tomato&Chese................................6.75 9.99 12.75 Delicata Mozzarella, Ham, Chicken.........................................6.75 9.99 12.75 Chicken Parmesan Eggplant, Romano, Chicken, Basil .............................6.75 9.99 12.75 Cheese Steak (White Pizza) Steak, Mozzarella Cheese, Asiago Cheese...................6.75 9.99 12.75 Capriccioso Ham, Salami, Mushroom, Mozzarella, Tomato.............7.50 11.85 13.75 Shrimp Scampi (White Pizza) Shrimp, Basil, Garlic Butter......................................6.75 9.99 12.75 Pulieze Bacon, Chicken, Tomato, Basil. ................................6.75 9.99 12.75 Classic Pizza Ham, Mushroom, Mozzarella, Parsley.........................6.75 9.99 12.75 New York Onion, Pepper, Buffalo Fingers..................................7.50 11.85 13.75 BBQ Chicken (White Pizza) Chicken, Red Onion, Bacon, BBQ Sauce......................7.50 11.85 13.75 Eleganza (White Pizza) Garlic, Bacon, Chicken, Broccoli, Tomato Sauce on request...7.50 11.85 13.75 Tonata (White Pizza) Red Onions, Tuna, Tomato, Mozzarella, Olives....................7.50 11.85 13.75 Tramonto Tuna, Spinach, Onion, Mushroom......................................8.25 12.95 14.75 Tropica Chicken Bacon, Spicy Chicken, Pineapple, Mozzarella, Alfredo Sauce. 8.25 12.95 14.75 Four Seasons Garlic butter, Mushroom, Artichoke, Ham.......................... 8.25 12.95 14.75 Chicken Kabob Tomato sauce, Grilled chicken, Mozzarella, Feta, Onion, Tomato slice........8.25 12.95 14.75 O Sole Mio Salami, Tomato, Mushroom, Pepperoncini.................. 7.50 11.85 13.75 Gustoza Feta, Mozzarella, Garlic, Parsley, Olive........................7.50 11.85 13.75 Mediterranean Artichoke, Roasted pepper, Garlic, Eggplant.................8.25 12.95 14.75 House Special Linguica, Pepperoni, Mushroom, Onion, Pepper............8.50 12.99 15.25 Fantazia Broccoli, Spinach, Mushroom, Feta cheese, Alfredo sauce, Mozzarella........... 8.50 12.99 15.25 Siciliana Broccoli, Sliced tomato, Ham, Eggplant, Romano, Alfredo sauce..................... 8.50 12.99 15.25 Campagnola Sun dried tomato, Chicken, Eggplant, Basil, Hot cherry pepper....................... 8.25 12.95 14.75 Vicioza (White Pizza) Linguica, Sliced tomato, Onion, Hot cherry peppers, Roasted peppers............ 8.25 12.95 14.75 Veggie Mushroom, Onion, Garlic Pepper, Black Olive.................................................. 8.25 12.95 14.75 Boston Special Spicy Chicken, Roasted pepper, Pesto, Sausage, Garlic................................... 8.50 12.99 15.25 Greek Pizza Tender Chicken Breast, Bacon, Green & roasted pepper, Sesame seeds, Mozzarella, Fresh onion, pepperoncini................................................................................... 8.50 12.99 15.25 Euro's Special Chicken Broccoli, Alfredo Sauce, Mushroom, Feta, Spinach, Onion, Pesto..... 8.50 12.99 15.25 Veneciana (White Pizza) Ham, Mushroom, Artichoke, Black Olive, Anchovies, Sliced tomatoes........... 8.50 12.99 15.25 Tuscana Spicy sausage, Eggplant, Onion, Garlic, Roasted pepper.................................. 8.25 12.95 14.75 Buffalo Chicken Bacon, Chicken, Buffalo sauce, Red onion, Blue cheese................................... 8.25 12.95 14.75 Meat Lovers Pepperoni, Sausage, Ham, Salami, Hamburger, Linguica.................................. 8.50 12.99 15.25 Boloneza Salami, Linguica, Garlic, Mushroom, Tomato, Hot cherry pepper.................... 8.50 12.99 15.25 Alfredo Pizza (White Pizza) Chicken, Broccoli, Artichoke, Sliced tomato, Mushroom, Alfredo sauce......... 8.50 12.99 15.25 Tirana Spinach, Sun dried tomatoes, Garlic, Olive, Feta, Chicken............................... 8.50 12.99 15.25 Pizza by slice Chesse .................................................................. 1.50 Toppings................................................................ 2.00 Choice of Toppings Extra Cheese Anchovies Sausage Broccoli Artichoke hearts Bacon Spinach Onions BBQ sauce Pepperoni Meatballs Chicken Fresh tomato Pineapple Buffalo sauce Mushrooms Feta cheese Ricotta Romano cheese Green peppers Shrimp Salami Ham Sun dried tomatoes Garlic Grilled chicken Parmesan cheese Roasted peppers Black olives Hamburger Eggplant Linguica Jalapenos peppers Calzones Small Medium Large Italian ............................................................6.50 9.50 17.75 Ham& cheese ..............................................6.50 9.50 17.75 Pepperoni.......................................................6.50 9.50 17.75 Meatball..........................................................6.50 9.50 17.75 Sausage..........................................................6.50 9.50 17.75 Steak & cheese..............................................6.50 9.50 17.75 Steak bomb......................................................6.50 9.50 17.75 Vegetarian........................................................6.50 9.50 17.75 Kabob.................................................................6.50 9.50 17.75 Chicken & broccoli...........................................6.50 9.50 17.75 Spinach & feta..................................................6.50 9.50 17.75 Chicken Parnassians.......................................6.50 9.50 17.75 Greek Calzone..................................................6.50 9.50 17.75 Euro special......................................................6.50 9.50 17.75 Chicken Santa fe.............................................6.50 9.50 17.75 Buffalo chicken................................................ 6.50 9.50 17.75 Chicken finger...................................................6.50 9.50 17.75 Italian mini calzones.......................................6.50 9.50 17.75 Sandwiches Served with: lettuce, tomatoes, bacon, mayonnaise, fries, dill pickles White & wheat bread Beef............................................................2.99 Hamburger................................................2.50 Cheeseburger..........................................2.65 Ham & cheese..........................................3.95 Turkey.......................................................3.75 Tuna..........................................................3.75 Chicken salad..........................................3.95 Chicken cutlet........................................3.95 B.L.T.........................................................3.25 Chicken parmesan.................................4.50 Hotdogs..................................................1.99 Pastrami .................................................3.95 Club sandwiches....................................6.75 �I Hot Subs & Pockets Small Large Chicken finger...........................................4.75 5.75 Stake tip...................................................4.75 5.50 Cheeseburger...........................................4.25 4.75 Roast beef.................................................4.50 5.50 BBQ......................................................... Grilled chicken........................................4.50 4.75 Chicken cutlet..........................................4.50 5.00 Veal cutlet................................................4.50 5.00 Meatball...................................................4.25 4.75 Pepper & egg........................................4.25 4.75 Ham & egg............................................4.25 4.75 Eggplant................................................4.25 4.75 Gyro........................................................ 5.50 Chicken bacon ranch..........................4.50 5.00 Italian sub.............................................4.25 4.75 American sub.......................................4.25 4.75 B.L.T......................................................4.25 4.75 Souvlaki................................................................. 5.75 Cheese steak.......................................................... 4.50 5.25 Mushroom steak.................................................... 4.50 5.25 Pepper steak.......................................................... 4.50 5.25 Onionsteak............................................................ 4.50 5.25 Steakbomb............................................................ 4.75 5.50 Bomb & egg........................................................... 4.75 5.50 Cold Subs Small Large Italian ................................................................ 4.50 5.50 American............................................................ 4.50 5.50 Ham & cheese.................................................... 4.50 5.50 Tunafish............................................................ 4.50 5.50 Vegetarian......................................................... 4.50 5.50 Genovasalami................................................... 4.50 5.50 Turkey............................................................... 4.65 5.65 Chicken salad.................................................... 4.65 5.65 Shrimpsalad...................................................... 4.65 5.65 Crab meat salad................................................ 4.65 5.65 Dinners All dinners served with: Salads, Fries, Onion Rings, Spaghetti, Rice Chicken kabob................................................. 7.75 Steaktip........................................................... 8.50 Roastbeff.........................................................7.50 Cheesburger.................................................... 6.50 Chicken fingers................................................7.50 Chickenwings................................................. 7.50 Buffalo fingers................................................. 8.25 Buffalo wings................................................... 8.25 Spinachpie....................................................... 8.25 Riceballs........................................................... 8.25 Gyrodinner...................................................... 7.95 Salads Served with pita bread, dressing on the side Chicken kabob.................................................... 5.95 Chicken cesar..................................................... 5.95 Steaktip.............................................................. 6.50 Antipasto............................................................. 5.50 Chef..................................................................... 5.25 Garden................................................................ 3.95 Greek.................................................................. 4.70 Cesar................................................................... 4.50 Tuna.................................................................... 5.50 Chicken fingers................................................... 6.50 Buffalofinger...................................................... 6.00 Chicken, Bacon, Chedar.................................... 6.00 Potato salad........................................................ 3.95 Macaroni Salad.................................................. 3.95 Side Orders Small Large French fries............................................2.50 3.35 Chicken fingers.......................................4.50 8.25 Chicken wings........................................4.50 8.25 Buffalo fingers(w/blue cheese)..................5.25 8.50 Buffalo wings(w/blue cheese)....................5.25 8.50 Onoin rings.............................................2.50 3.50 Jalapeno peppers....................................1.50 2.50 Mozzarella sticks.....................................4.50 7.85 Spinach pie........................................... 2.00 Rice balls............................................. 2.50 Tomato sauce........................................ 0.50 1.00 Garlic bread...........................................1.50 2.50 Meatball(2 pcs)...................................... 2.50 All kinds of dressings............................. 0.50 (greek, italian, italian creamy, ranch, house, blue cheese, asiago, thousand island, honey mustard) Pasta Spaghetti or Ziti.... W/ sauce... ..........................................5.00 W/ meatballs.........................................5.75 W/ sausage........................................... 5.75 W/ eggplant.......................................... 5.75 W/ veal parmesan...................................6.00 W/ chicken parm.................................. 6.00 Chicken, broccoli, w/ alfredo sauce...........7.25 Lasagna.................................................6.75 Hot Soups Chicken lemon rice..............................3.00 Homemade (fresh everyday)................3.00 Clam Chowder....................................3.00 Veggi................................................3.00 At 4-e o Coos w )rn; r) e,"S-e- tr u� o U (,r holey c,<Qo�ceo l P Iro&C-�� CQIL n ua-o �o00160vne- oil vno� i �1orv,?q4-)'oP1 Q.dc �Wk OttA Commonwealth of Massachusetts City of Salem � r Board of Health 120 Washington Street,4th Floor Kimberley Driscoll Mayor SALEM,MA 01970 Food/Retail Establishment Permit DATE PRINTED: 04/10/2008 ESTABLISHMENT NAME: Euro Pizza & Subs File Number:BHF-2008-000008 134 North Street - SALEM MA 01970 LOCATED AT: SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes FOOD SERVICE BHP-2008-0438 Apr 10,2008 Dec 30,2008 $140.00 ESTABLISHMENT Total Fees: $140.00 PERMIT EXPIRES December 30, 2008 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code,beofre any revonations,improvements,or equipment changes are made,all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 � QTY OF SALEM, MASSAC HUSETB �1I�a BOARD OF HEALTH >aq'y r 120 WASHINGTON STREET,4T FLOOR TSL.(978)741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR ISCOTTaSALEM.COM JOANNE SCOTT HEALTH AGENT 2008 APPLICATION FOR PERMIT TfO� OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENTS�h Y� 6-S TEL# J ' S '�100 0 Z ADDRESS OF ESTABLISHMENT 3 / 0 V 4 1 ST FAX# MAILING ADDRESS(if different) SQ M 2. EMAIL-Business': Website: OWNER'S NAME E /�7—L D09 S7`�Z /J U TEL# 7 72/�. Z/Z 5 0"-,9 ADDRESS 2,0 (9Pr�-9VGV J (9_c4P67`24e`?`t1" ! Jq 0�S7jo STREET CITYL / STATE ZIP CERTIFIED FOOD MANAGER'S NAME(S) I= IIIA ��7 yU CERTIFICATE#(S) (Required in an establishment where potentially�nhlazardous food is prepared) �1. ? �j EMERGENCY RESPONSE PERSON 7/Z_/3 kZ_ �fI / y HOME TEL# �'��283�✓ /� DAYS OF OPERATION Monday Tuesday I Wednesday Thursday Friday Saturday Sunda HOURS OF OPERATION p Q Please write in time of day. i �— O y /t7 J J� J — — /0 �� / y (For example 11 am-11 pm) TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES NO less than I000sq.ft. =$70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 ... .. . .. .. .... RESTAURANTY NO less than 25 seats =$140 (Outdoor Stationary Food Cart$210) 25-99 seats =$280 more than 99 seats =$420 -------------------- - §------ � --------.....-------------------...---------------------------------------------- O------ BED/BREAKFASTI . YES NO $100 CHILDCARE SERVICES-------------------- - ... ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES $25 TOBACCO VENDOR YES ^�, / $135 ALL NON-PROFIT(such as church kitchens) YES "l�/ $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 fled all state tax returns and paid all state taxes requ ed under the law. Signature Date Social Security or Federal Identification Number Re ---sed 412 /07_F------------- -------'_. -- --*-------- - ----------------------------------- Revised 4/24/07 FOODAP2008.adm CheckN&Darc p $ YY. r. x 4 • � y yYe y • Mi Monday - Thursday: 10 AM- 10 Pm Fridays - Sunday: 1 .r i eyISA e ®' 134 North Street a' Salem, M' N 01970- 1 RIWET'PIZZAS ` ' • ; Y � We making pizzas with tc4o kinds of sauce:Regular sauce&Sweet sauce - ' - r -• �W - -- �r w. wa.. s • - 1, :. Sm 12" Med 16" L,20" SM 12" Med Ili" Lg 2b' a '' Cheesed„. 5.00 8.25a 10.25 P House Special ; 8.50112.99 1535 Margarita5.75 935^ 11.75 - 'i.- LPeinguica,Pepperoni,Mushroom,,Onion, I . ' (White)Fresh coma/o,'Romano cheese,Basil,. Pep Fontazia 48.50 12.99 15.25 Hawaiian ' 6°75 ease +12.7$,,,• Broccoli,Spinach,Mushroom;Feta cheese, Ham,Pineapple,Tomato&Cheese 1' r f� p 'Alfredo sauce,Mozzarella Delicata t 6.75 f 10,25' 12.75 . " Mozzarella,Ham,Chicken - Broccoli, onO B.50 12.99 w,15.25 " 'y'er:.Broaoli,Sliced tomato,Ham,Eggplant, _ r ;Chicken Parmesan 6.75 10.25 1275 1'�-Romano,Alfredo sauce ",,,Eggplant,Romano,Chicken,Basil „'� =4.r Campognola T - 8.25 12.95 14.75 Sun dried tomato,Chicken,"Eggplant,Basil, F'Cheese Steak 6.75 10.25c'12.75 Ho/cherry peppery q. (White)Steak? o,arella Cheese,Asiogo �, s F -1 Cheese 1 , 1, 4 Vieioza 8.25 12.95 14,75 T n .(White Pizza)Linguica,Sliced tomato;Onion,- ' CoprlUloso '7.50 12.85' 13.75' Hot cher peppers,Roosted peppers pal r Ham,Salomi,,Mushroom,Mozzarella,Tomoto' . .e. 7 P PP p PP e• r" Shrimp .' Veggie +' 8.25 12.95 14.75 , Scampi . 6.75 10.25'12.75 Mus room,Onion,Garlic Pepper,Block Olive f Shrimp,Basil,Garlic Butter :.i�•^y. $oston Special 8.50012.99 -15.25 x Pulieze 6.75 10.25' 12.75' x Sausage, ken,Roosted pepper,Pesto, Bacon,Chicken,Tomato,Basil ""+. ¢, Garlic ti l _'GreekPizza,� . -8.50 .12.99 15.25 F Ham, t Pizza 6.75 10.25 12.75 Tender Chicken Breast,Bacon,Green 8. • Ham,Mushroom,Mozzarella,Parsley .,. roasted pepper,Sesame seeds,Mozzarella, New York r 7.50 12.85', 13.75 7 Fresh onion,pepperoncini Onion,Pe g .e! Pepper,Buffalo Fin ers •'`.,,, 1, . 1 Euro's Special 8.50 12.99 15.25 BBQ Chicken " +.7.50 12.65 13JS " Chicken Broccoli,Alfredo Sauce,Mushioom, Feta,Spinach,Onion,Pesto (White Pizza)Chicken,Red Onion,Bacon,BBQ „t Sauce^ _ CVeneciana. _--O^-8,50,.r � 12 99 15.25-_ [ Ele anza 7.50 12.85 13.75 irhite Pizza Ham;Mushroom,Artichoke r n B 9 , ' " lack Olive,Anchovies,Sliced tomatoes w�(While Pizza)Garliq Bacon,Chicken,Broccoli, - _ , .T .to Sauce on request - -: Tuscona 8.25-12.95 .14.75 ri r Re"nata hire Tu(W ) ;;.7.5012.85 13.75- " `' Spicy sausage,Eggplant,.Onion,Garlic,- ' n Roosted pepper " Red Onions;tuna,Tomato,Mozzarella,Olives �+ _Mus Buffalo Chicken' 8.25 12.95 14.75 Tramont0 o 12.95 14.75 Bacon,Chicken,Buffalo sauce,Red anion,Blue Tuna,Spinach,Onion,Mushroom cheese -1 Rropica Chicken';8.25 12.95 1415 aMeat lovers B.SO q 12.99 15.25.1 F Bacon,Spicy Chiokim,Pineapple,Mozzarella -,.Pepperoni,Sausage,Ham,Salami,Hamburger,, Alfredo Sauce Lioguic6 " Four Seasons 8.251 12 95 -14 75" • �.. Boloneza 8.50 12.99 . 15.25 Garlic butter,Mushroom,Artichoke,Ham "� f, ._ .,� 'Salami,Linguica,Garlic,Mushroom;'-Tomato, ., _ Chicken Kabob' 8.25 12.95 14 75 *r Hot cherry pepper p+ ._ ,Tomato sauce,Grilled chicken,Mozzarella - � „ Feta,Onion,Tomato slice rT , (WhiteAlfredo Pizza 8 5 coli, 99 15.25-- Feta, `- (White Pizza)Chicken Broccoli,Artichoke„ 0 Sole Mio 1.50`12.85 .13.75 . Sliced tomato,Mushroom,Alfredo sauce.. " Salami,Tomato,Mushroom, " Ppperonci.mN , Tirana- " `8.50 12.99 `15.25 , M 1.50 Pe13.75 Spinach,Sundried tomatoes,Garlic;Olive, Feta,Mozzarella,Garlic,Parsley,Olive Too,Chicken -it Mediterranean . ' 12.95 •1 �, Artichoke,Roasted peppper,er,Garlic,Eggplant yo,... °r • ,r `PIZZA BY-THE`SLICE ' Cheese . . . . . . . 1.50 - "" Toppings. . . . . . . . . . . . . 2.00 F TOPPING � t ° ' CHOICE Of _ r ' 'Extra Cheese -.Anchovies•Sausage• Broccoli Artichoke Hearts• Baron • Spinach Onions y e461 BBQ Scale• Pepperoni • Meatballs • Chicken 4resh}omato• Pineapple • Buffalo Sauce' -" Mushrooms• Feta Cheese • Rirotta Romano Cheese • Green Peppers • Shrimp•Salami •;Ham 4,Suri Dried Tomatoes� Garlic Grilled Chicken • Parmesan Cheese• Roosted Peppers-Black Olives • r a Hamburger,- Eggplant-Linguica•Jolapenos Peppers s It it 44 �. SIDE ORDERS; yr French Fries "` . . . R:;`.-2.50' --1 3. 5, , Chicken Fingers.. . 4.50-' ' 8.25 I',Chicken Wings . ... `..` 4. ' '4.50 8.25 `Buffalo Fingers(w/blue cheese) ` 5.25 ;:8.50 Buffalo Wings(w/blue`cheese). . 5:25 8.50 .Onoin Rings . . . . A . 2.50 3.50 't °Jalapeno PeppersZEE . 1.50 2.50 ., )Mozzarella Sticks. '° # ` 4.50 `7.85 Spinach Pie. . � , 2.50 'Rice Balls . p. . 2.50', Tomato Sa ce '. 'a ,' "0.50 Ar'1.00 Garlic Bread . . . 1.50 w.w .2.50 ; ,Meatball (2 pcs) . . .a. . . .2.50 3 All kinds of dressings ' `' . . . .. "s0 - "^ spaghetti or Iiti .r W/Sauce . . . . ._ . " N _ . . .5.00 . a W/Meatballs f•W/.Sausage. . . . . . . . .+. 5.75 *tib J \ A .-. .' . . . ,. . . ;I t .5.75 . - W/Eggplant . ' : . 5.75 ,.E W/Veal Parmesan r. 46.00 r W/Chicken Parmesan . `. �,6 00 +Chicken, Broccoli,w/Alfredo Sauce . . "7.25,x`^�f HOT SOi1PS r Homemade fresh every day e o Chicken Lemon Rice ' 3:00'• (Clam Chowder . .". . . . . . . . 3.00 Veggi. . . . . . . . . '` ` . "5 .3.00 y 4 _ SEAFOOD 1-st m -' Seafood Plates; ' (served with french fries,onion rings,"Cole slaw) Fisherman's Platter, �" .A �- ,14.75° , ,Clams. . . • : 13.75 Scallops. . . .A.'*12.00 Haddock . . . '. .,10.50 _ Shrimp . . . 'Combo of 2 . . .. . Fish -n- chips. .v: w. .7.75 J Seafood'Rolls Clam :# ° a.r ..9.50 'Scallops. .8.50 ;Shrimps." . ... . . . �. .8.50 w Sedfo'od Side Orders. Lg 'Clam . . ,.,8.75 13.50 _ Scallops. . w. . . . . '. 7.50 '12.25. ;Shrimps. " i ? .*. ...:7.50 11. -12.00 : - q,° a 41 wL t if CONSUMER ADVMORV WRNNENN FOR RAW RaDDS:IN COMPLIANCE WITH THE DEPARTMENT OF PUBLIC HEALTH;WE ADVISE Ayo THAT EATING RAW OR UNDERCOOKED MEAT,POULTRY,0R SEAFOOD POSES RISK TO YOUR HEALTH.s All weights are before making COLDSUBS` W` 1 a T ' . k , Sm Lg I4'.an . . ; : . ` .` �P + .' X4:50 5.50. 'American= ' � rY 9"` 4:50 F '5.50 `:. Ham &Cheese""`'' d.`s..x.... p.s. •� 4.50 ' 5.50: ,Tuna Fish . + FM a.z 4.50 ' 5.50 -Vegetarian" "' �rfr 4.50-'-x^•+5.50 . Genov Salami . ,.4.50'-5.50 {• Turkey. : . : " 4.65 5.65 Chicken Salad.., b . -4.65 5:65 Shrimp Salad �. '., 4 65 5.65 Crab Meat Salad . . . . w� . wINNERS- � = C , .J' "AII dinners served with chair¢Of 2 Salads,fries Onion Rings ' F' Chicken Kabob ". :t I. 7.50 Steak Tip + . " 8.50•I w s, Roast Beef. .+.� '; a . . . . . . . . �.� 7.50, Cheesburger ' '.r:A. '. ''' S .650, • Chicken Fin g s / ` �, .-:•"�'�' *" 7.50 - Chicken Wings_: ings 7.50 Buffalo Fingers , . .t a "r 8.25 Buffalo Wings. . . i. 7.50 Spinach Pie . E8.25 Rice Balls Gyro Dinner. . . t . . . 7.95 Pastrami a: _ e 7,50 Club Sandwiches -' . A '� * '7.501 S` Chicken Parm. . _ .. -.8.50 ,_Turkey. ^. ... . . `:. -. '". . '., 7.50 SALADS ,, i Served with Pita bread,dressing cn'fhe seder L M, Chicken Kabob . ,h 77 . . :' ' .^. . .r. 5.95 YChicken Cesar T" . . 5.95 �. P' �. k "Steal Tip . . . . . . �: : . '6.50 . -Antipasto(Ham, Salami) 7: . . r. *.F ;'5.50 Chef (Ham,American,Turkey) ` " ' 5.25 4L 11 Garden . . . i .;., 3.95 y Greek' 4.70 Cesar4. ` 50 G n5.50 ,;Tuna * �:''. ., . Chicken Fingers 6.50 ,yBuffalo Finger. x6.00 Chicken,ken,' , Chedar r r -. 6.00 ,I= Chicken Salad. . . . . - '". `. �.:5 .r. 15.65 ^•j CONSUfM ADVISORY WARNING FOR RAW FOODS:IN COMPLIANCE WITH THE DEPARTMENT OF PUBLIC HEALTH,WE ADVISE 'THAT EATING RAW OR UNDERCOOKED MEAT,POULTRY,OR SEAFOOD POSES A RISK TO YOUR HEALTH. "All weights are before making_. .. �� F- r - f »'•may,* - ,+ t :CALZONES ms`µ ro �,� -•.._ " '4;Sm - Med,{ Lg Ham& Cheese a. 6 50 9.50, 17.75ii Pepperoni.,..:.. . . . . . 6.50" 9.50M .17.75 ,S Meatball . . . ... -"6.50 9.50• 17.75 ' -Sausage.,. . .a '.-6.50 9.50. 17.75 Steak&Cheese +. 6.50 -9.50 x 17.75 i 'Steak Bomb. .1.,M;,.6.50 9.50'r 17.754 g Vegetarian . . . . . . ?. 6.50,r ;2!9 17:75'` " Wx Kabob. . . . . .x. ,.•- 4 i 6.50- x,9.50 ;17.75 ' - Chicken&Broccoli _ . . . ... . . :. 6.50, 9.50 17.75 Spinach & Feta '6.50 9.50 `Z17.75 Chicken Parnassian . . . . . '`. . 6.50 9.50 17.75„ '1 3 Greek Calzone . . ... . . '` :.,6.50•., '� 9.50" 17.75`' Euro Special... . . . c. .. . . 6.50 ,, -If 9.50- ` 17:75 �o Chicken Santa Fe ^. . '6.509.50 17.75 u C Buffalo Chicken . . ` . 6.50 9.50 1717.75 m- Chicken Finger . . ` 6.50 9,50 4„17.75 Tit" SANDWICHES `-- Served with:lettuce,tomatoes mayonnaise dill pickles,while&wheat bread i Beef . . . t .. z 2.99' Hamburger. Cheeseburger. .l.� .` . .'. .x.2.65 " a Ham&cheese: 3.954 Turkey ". ". . .3.75 Tuna .r . ,° s *`r r .3.7631 Chicken salad. w .'.3:95 r m Chicken cutlet. ` 'c . . . ; ...3.95, B.L.T. . 3.25` Chicken parmesan yr . . . . . . .4.50 0 Hot dogs,.- . .R. . . . . . . . . . . . . . .1.99 Pastramis. -"` •: r: . 'r .3.95 r. HOTSUBS & POCKETS "c rSm Lg i E Chicken Kabob , . 4.75- 5.75 f, 'Chicken Finger r A.75: ` ,5.75 Steak Tip . . 4:75 5.50 ,i 1 Cheeseburger.v'. .. .. . `Q . '. 4.25, 4.75 Roast Beef : . 4.50 5.50 t ,BBQ Grilled ChickenA. 4.50 4.75 Chicken Cutlet . .9. . 4.50 i 5.00 x'9 Veal Cutlet '. ' . . 4.50,,_...;5.00 Meatball-. . . ". 4.25 4.75.. Pepper& Egg. x4.25 4.75a Ham & Egg . .-4.25 4.75 4Eggplant . . I . 4.25 . 4.75 j y Chicken Bacon Ranch. . - . 4.50 d' 5.00 Veggie ... . 4 . . . . . 4.25 " 4.75 " B.L.T. .. '. 4.25 4.75w Souvlaki p. *... : 3'5.75a iti a Cheese Steak. r•.ov. 4.50 5.25 'Mushroom Steak, r^ ` 4 , •". 4.50 ''5.25" 4 Pepper Steak. . . . .•.x. . !. . . . 4.50 5.25 y Onion Steak .,. . . . . . 4.50' 5.25 Steak Bomb: . l^ ' . . . . . . .. . '° t r 4.75. 5.50 Bomb & Egg % �: . . . 4.75; 5.504 a Pastrami ' " 4.75 -5,75 Gyro .! _ r ' 5.75 if 3 .4 4 _ y i ^ ti:g.» .. .f . .>•' � 11.' s p/�.f . r^F�'. .. 7C'A.y W EURO ■ II r ��5 Y a r tp , o s«+� .. a�f� r , a c ., Qc .CrA 1 s ,1 .. a� eE,«,"�" ! •�'�� r�. r S- �F ` � rty r`�� 'f,' !r } i 134 North Street f r +Salem+ MA 01970 ' ' ;y 6 ' • ,o GCC trJ . f Presorted Standard U.S.Postage PAID Permit k151 �a'. ;.. r i• ::- . 1. ._ rr.:,� Saugus,MA lll�lli �,t ,• ,t`' *. .pLn Ln •_ d f N NNIJ y p. � � -.. , rot -� � • �• /- • � ' a . ee � � „� � �..� 7 r c ` I SPECIAL #1 � '= • l r� 2 Medium 16" 1 ~ ; Cheese Pizzas 99 , $ 12. Extra Topping $1.50 1 me„�n oxe,•o��n net be�msi,�d. � , umnaa umeo-„ ' . SPECIAL #2 ice. r 2 Small /I Cheese Pizzas $ 700 ;Rq. • +TAX Mention ONor'Oflem con nor bs comb'mnd" ' Limited time offer i ^ 7 x a SPECIAL #3 1 1 Med. Cheese til Pizza, 1 Med. 1-Topping Pizza tee i & 2 Liter Soda i , --1 $ 1575 Menton GNer"OHora con nor be combined' 1 J. "16, ee��. + a r- -~ - SPECIAL #4 r ' '• 1 Med. 1-Topping e Pizza, -� " Lg. Buffalo Wings ; i & 2 Liter Soda r j99 i $ 170 +TAX ' ,) Mannan oeer'Offi en mgr be eambnea' �' .•., Li rm.oNe, i. iT- - r i SPECIAL #5 $ 1 .00 OFF " i The Price of any i Large Pizza a ' Menaon ONer'ONere can not be-eeb,ed' ;•° �' Gmund nm,oflm w 16 m. SPECIAL #1 I 2 Medium 16" it , _'0 Cheese Pizzas . , ' 99 , `.r° F ' 1 2• ,TAX I «a Extra Topping $1.50 I t. �. Mateen MatOHe Limi lbs combin d • SPECIAL #2 2Small a '4 Cheese Pizzas $ 7999+TAX �f... E, Mention 0110"Offers wn not be cambined" Gmired time offer , r SPECIAL #3 1 Med. Cheese Pizza, 1 Med. uG i 1-Topping Pizza i - I & 2 Liter Soda i '4 � . $ 15 a • , Mention ONer"Offers con nal be combined" , �.. Limned nmeoller " MND' — �— --- —.k�—, , er ti, r ! SPECIAL #4 i 'I 1 Med. 1-Topping I Pizza, lig. Buffalo Wings i ., & 2 Liter Soda i $ 1799 e.I • +TAX K•J Mention Offer"ONers con not be combined" 'e;r. emr rime after l in T SPECIAL #5 - - $ 1 .00 . OFF e The Price of any 4 i Large Pizza !' '. ; •%„- ' Merman Offer"Offers can not be cambmed" I ♦� n United time offer n y Yr t .,ylw f Massachusetts Department of Public Health Salem Board of Health 120 Washington Street, Division of Food and Drugs Salem, MA 01970-35234" Floor FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax(978) 745-0343 Name (- Date Tvoe of Operations) Tvoe of Inspection C,U' O (Qi LZA +So iJ 4 OF []'Food Service ❑ Routine Address ,34 N��1_ Risk [:1 Retail ❑r Re-inspection fl Level ❑ Residential Kitchen Previous Inspection Telephone CGS �1 _ '•1 ❑ Mobile Date: () g -T O Owner HACCP YM E3 Temporary ❑ Pre-o� tion Etke'Au skAw ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) t' Time El Bed& Breakfast El General HACCP Complaint In: El InspectorO � T. b'n no. out: El No. Other laN��, Each violation checked 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 Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. F66D PROTECTION MANAGEMENTS A "1 ",�, 9, ❑ 12. Prevention of Contamination from Hands ❑ 1 PIC Assigned/Knowledgeable/Duties ❑ 13 Handwash Facilities EMPLOYEE HEALTH '. .mmm �_ PROTECTION FROM CHEMICALS -t `r '" '��`" '� ,1 ❑�2. Reporting of Diseases by Food Employee and PIC - �� <<�- •�_� «�- -- '• !A VL, '_.. El 14.Approved Food or Color Additives El 3.. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE um , ,„„fo�„ ,a..,:'w a,m.�k�' ..�, :a^'*'&ur ❑ 15.Toxic Chemicals " ".TIMEITEMPERATURECONTRoLB P' ( ptsmialiy Hattardous Foods) 'k;, ❑ 4. Food and Water from Approved Source h€ r,a L i N ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 16.Cooling 9 = ems ❑ 19. Hot and Cold Holding 1`�PROTECTIONFfSOMCONTAMINATION�® �.,� �J� 9 ❑ 8 Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing s REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)l El21. Food and Food Preparation for HSP El 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices CONSUMEfi.ADVISORY r e ❑22. Posting of Consumer Advisories r Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C) violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N) violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code. This report, when signed below C ` N by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2)(590.0 order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.0044)) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (Fc-4)(590.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility N (FC-6)(590.007)' have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: s:s&)InSpttlFo/m61a me Iiipec o 's Signature j tJ iPIC's Signature: Print: Page of cam. Pages r 1 Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT F S Cross_ -contamination 1 59II.003(A) Assignment of Responsibility" 3-302.11(A)(1) Raw Animal Foods Separated from 590.003(B) Demonstration of Knowledge" Cooked and RTE Foods* 2-103.11 Person in charge-dirties Contamination from Raw Ingredients- 3-302.11(A)(2) ngredients3-302.11(A)(2) Raw Ammal Foals Separated from Each EMPLOYEE HEALTH Other* 2 590.003(C) Responsibility of the person in charge to Contamination from the Environment require reporting by food employees and 3-302.11(A) Food Protection* a licants* 3-302.15 Washing Fruits and Ve etables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contac with Equipment and Applicant_To Report To The Person In Utensils* Charge* Contamination from the Consumer 590,003(6) Reporting by Person in Charge* 3-306.14(A)(,B) Returned Food and Resevice of Food'* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003(E) Removal of Exclusions and Restrictions Food 3-701.1.1 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Foods 4 1Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501..111 Manual Warewashing-Hot Water 3-201.1.2 Food in a Hermetically Sealed Container* Sanitization Ten eratures* 3-201.13 Fluid Milk and Milk Products'" 4-501.112 MechanicalWarewashina Hot Water 3-202.13 Shelf Epgs* Sanitization Tem eratures* 3-202.14 EL>s and Milk Products.Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinkin Water` concentration and hardness. * 5-101.11 DrinkingWater hum an Approved System* 4-601 A I(A) Equipment Food Contact Surfaces and 590.006(A Bottled Drinking Water* Utensils Clean` 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Equipment Food- Contact Surfaces and Utensils* Sheiffish and Fish From an Approved Source 4-702.1 1. Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of E ui ment* Shellfish" 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Regulatory Authority 2-301.1 t Clean Condition-Hands and Anns* 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Came Animals* ll Good Hygienic Practices - Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco` 3-202.11 PHFs Received at Proper Temperatures* 740]12 Discharges From the Eyes. Nose and 3-202.1.5 Package Integrity* Mouth* 3-101.11. Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records:Sheilstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.1.2 Shellstoek Identification Maintained* Em to ees* Tags/Records: Fish Products 13 Handwash Facilities 3402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records,Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(4) Labeling of Ingredients' 5-204.11 Location and Placement* 9 Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance 1HACCP Plans Supplied with Soap and Hand Drying 3-502.11. Specialized Processing Methods* Devices 3-502.1.2 Reduced oxygen packaging,criteria* 6-301.11. Handwashin Cleanser,Availabilit 8-103.12 Conformance with Approved Procedures* 6-301.12 Hand Drying Provision 'Denotes critical item in the redeial 1999 Foci Code or 105 CMR 590006. S CITY OF SALEM {' BOARD OF HEALTH f( Establishment Name: 42-_l i rn Aft Z1Et +So jDS Date: 4/10 In,9 Page: oZ of o� I Item Code C-Critical Item ° DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date -'' No. Reference R-Red Item F .V-41. PLEASEPRINT CLEARLY° .6.;:2 V¢rifledF.` l4 1 P Ir15 nP.c h�f1 �� 1 �� P� I t�1��6�rtitabi-f hrx�S c�_)11r1(.)CJ l2/l d if ❑t.rnc lAJ(at' n4frl 1 C�tA�r,�rEN��lG :�_ 1 a.[�t� -hn5 -f o Ken fru 7u-pp ('ot )r Sv Qdr id / fo . cr�Si� NS avid c'eA'4-(-,a-tw Per - 11k . l �( nnn lcr-,It . 6atOk (Zc-Rtw+ . (lla)'!vr lt)-N+ hOUl.ao IYDCtV1lQiIIL`. IaY) coinS, V)o5 V-eprt Cnn `�I �l. C�nr� prx ( ��e_tl r� J f1I I r ti h � III r-A of ons r4r( on o � u ,N 11rN� ct�ffPrlPr� .-+one \Iou. r l 7 ]t I "tel �I ifrpr'^p i rna �6 �c�, pt I,w i� dCuod (,t oz k4a nl.x/•G:. , ,' h� i t SraU SG L ti O D — M 0 Discussion With Person in Charge: Corrective Action Required: 1. ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ° yy%"i �� ElVoluntary Disposal ❑ Other: , i . FTit Riecoiwd atTlemparaturcis Violations Related to Foodborne Illness Interventions and Risk Accordint,to Lal Cooled to Factors(Itildirs,1-22) (Coril.) -4 1 UV45'F Within 4 How a, PROTECTION FROM CHEMICALS PHF HoCcOfiill',M�810(1�hot I"Iffici, r- — t and Cold Holding I Food or Color Additives 3 ,50!.16(B) Cold PHFs Maintained at or bdivis, ?-20112 Addvtiy011 q90,(xt'(F) 41145'F 3-30114 Protection fmmLnapprto,ed Additives'--L 3-501,16(A% I Int PHFs Maintained at or above 15 Poisonous or Toxic Substances I 140"E 7-14}1.11IdenfifyingIntonnithon -Ihi�gjracl 3,501.16(is) Roosns Held at or above 13 0'F, Time as a Public Health Control 7 (02.17 I Common Narric-- Wrarkiin,Onnanvy-1- L�n 1 -3-50-1 Time-at3 4th Conftalr_ as I I I j�zw It �96 h04(H) Vari 1-20111 Re�tricbral -Pccscacc and U�e� --- uaa.Re ntrr.niens __ 7-210112 Conditions of Uia;* 7-i01 I I Toxic Container,,-prollibificiflOt REOUIREMENTS FOR HIGHLY SUSCEPTIBLE t-704.17 —san-1117TI"Trilet iii --chrarlicl,lsmPOPULA IONS(HSP 7-204.1y—Fille-Ilicals for Was ridliec,c6terial -21-T3-9 7 11(A}- Ila imcurwd PrricPaged Jtoc;7s�jd 7204,14 D vilo,Ai4eut,�,Critari, Ii I B) of Pa,teil"zed LL,,% 7-205,11 Incidental Exxl Contact.Lubi i-al,11- i-gRaw or Pariahs C,K)k,clAwmal Food inid 7-206.12 Rodent Ban Siatioar'i ? 206 13 Tracking Powdcr�,Pest Control and L�Ej -EET Re-served CONSUMERADVISORY �-60', 171 Consumer Nii,isorv'Nisted "'ir C(Ahaullption of' TIMErrEMPERATURE CONTROLS Temperatur®s io—r �iannril F�inds'fhat tic Raw, Undcrcarked e. 16 Proper Cooking Tent PHFs Not Odher.,Essflroi!osseal to I lialho"cil, 1, 3401 JAA(I)(1,1 fgi,- 155'F 15 SrC. sLrviec I 111fl 5oec� -302.13 lla,acurcred Eterz;Substitute for Raw Shelf 3-401.11(A)(2) Conanara ted Fi.,h,Meats&Gallic Arninals- 15F 15 sec. " —,,Lnd 13�e --1-3-0T I ii 73,401_11(B)(1)(2) I, Jr Roast "mit SPECIAL RFOUIREMENTS ojl�ce Section -590.0Q)(A)-(D) in 3-461.11(x13(21 Iniected Mcnts 1�5 calorin mobile fisocit temportu y and U m l, ll) ors Should tic d ",4",kitchen oorat l 3-401.11(A)f3i I Prialtry.Wild GsameStu c Shiffing clialanling Fish Meat, defined under the appropriate sections —__L1(.)M LtryLirjtavtos-165"F' 15 sec. alxwe if related to foodborric ifIllosi; 401.1 It C)0) WhiihUtramde, intact Herd Sichics Intel voiltions and risk fiictor,t, Ocher 1459; 590.009 violations relating to good retail 3-401,12 Raw Animal Pc id Cor)ked is jrracticcv should be debited coder#29 sliloolwave 165'F 3-401,11(Al(lab) /kit Other PHT'a-- 145'F 15 sec. E-ij-7 Reheating for Hot Holding —VIOLATIOWS RELATED TO GOOD RETAIL PRACTICES 3-403A I(A)ll PHk 165'F I (items 23-30) 403.11 iii) ivl3crowaae- 165'F2 Nfinno!Standing, Ctitir-al ariet livi'altorij, wbich do tit); relate;r)fitc Time'' foodhorne diners inret ventionsaird nAkfactors lived crian e. can be 3-403.11(C) Commercially Picicessed RTF Food- found at the,fiahourag ceoicins(if the Food Cridic cold 105 CMR 140'F* 90,000. T4-4_3.11(4-,) Renlanarn, Roasf,* 23, Mana Aq T-1 Demeni arld Per FC--2 '003 --- Proper Cooling of PHF4 i FC -3 Mat 73- -9, _TE uEmera rid Iten3ils 1 I`G-4 _7 irt ngCcoJoxFPHF I --- _Sptl —�7-11 26, 1 Water,Paancriciand Waste I FC-5 006 KI 14(�A) Farm �4(PF it, 70'F Widan 2 Hour,,cial Front 7011, 27� _PhyL�cal Faiall!iL...... FC-6 n14FF145"FWdJfin 4 Hriurl;. '1 28 Plasonousca Toxic Materials I FG--7 i '008 Aa[ liftTfses -501 Will Cooling PHR.Made Firm Aribient �97 -i_.�42tL Tolaperaurre Ingledienta to 41'F(45F 30, 1 other Within 4 Hours critical item ill thr roariO I 4ila 1`ia"l Coiie re 105 CX41e i9i)1}00, �r ' CITY OF SALEM BOARD OF HEALTH / Establishment Name: fd l ,M P 12ZCL r tnd SU6� Date: �`7 ! OaPager_ of 3 Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R—Red Item - - Verified PLEASE PRINT CLEARLY n� wccCr) j7PWC ,e) A-) 60vk1 S C+ I-0'Z"a""7 80)�o A L t1 V Mom Q-kt- in PP146- 4 .y `J Y' I'tilio f ce f1 O. WCc� S/ �s Cl�� V\ l :sioknyllwl 5 oo e +o reamt, uk/r/-4 )p np v 5rn )- be Ick a (A)n s ,x rul hw NInI int. / a5 to -� , ,� Mouritalk / t Y-E 0( roLt). 4� -� !di J nl . . �e 1 wt Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all :3 Voluntary Compliance ❑ Employee Restriction/ violations before the next inspection, to observe all conditions as described, and to Exclusion P ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo Cl Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: 1 3-501.Id{C) PHFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk According to Iaw Cooled to Factors(items 1-22) (Cont.) 41'F145°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Coolma Methods for PHFs 14 Food or Calor Additives 19 PHF Hot and Cold Holding 3-202.12 Add dve '" 3-501.16(B) Cold PHFs Maintained at or below 590.004(F) 41V45"'F* 3-302.14 Protection frorn Unapproved Additives* 3-501.16(A) Hot PHFs Maintained at or above IS Poisonous or Toxic Substances 4(f F.* 7-101.11 Identifying Information-Original 3-501.16(A) Roasts Held at or above Containers* 7-102.11 Common Name-Working Containers*" Time as a Public Health Control 7-201.11 Se arstion-Storaee,., 3-501.19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Varian ne Re uirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS(HSP) 7-204.11. Sanitizers.Criterio-Chemicals" 7.204.12 Chemicals for Washing Produce,Criteria* 2.1 3-801.11(A) Unpasteurized Pre-packaged Juices and _ Beverages with Warnin*Labels* 7-204.14 Dr'in•A ents,Cri[eeia* 7 205-11 Incidental Food Contact,Lubricants* 3-501..1.1(B} Use of Pasteut9zed Begs* 7-206.11 Restricted Use Pesticides,Criteria* 3-801.1 Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. 7-206.12 Rodent Bait Stations- 3-SOLIl(C) Unopened Food Packs eNotRe-served. 7-206.13 'IYacking Powders,Pest Control:md Monitoring* CONSUMER ADVISORY TIMEITEMPERATURECONTROLS22 3-603.11 Consumer Advisory Posted for Consumption of ma 16 Proper Cooking Temperatures for Anil Foods'lliat are Raw, Undercooked or PHFs Not Otherwise Processed to Eliminate 3-tOLt1A(1)(2) Eggs- 155 F7.SSec. Pathogens.* rd=ova r vapor _LE ,> -Imuedr zee Service 145°1- 56ec* 3-302.13 Pasteurized F ggs Substitute for Raw Shell 3-401I1(A)(2) Comminuted Fish,Meats&Game B eC* Animals- 155°F 15 sec. * 3-401.11(,13)(1)(2) Pork and Beef Roast- 130+121min* i SPECIAL REQUIREMENTS 3-401.1I(A)(2) Ratites,Injected Meats-155'F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in sec. * catering. mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game, Stuffed 11111'is, residential kitchen operations should be Stuffing Containing Fish, Meat, debited under the appropriate sections Poultry or Ratites-165'P 15 sec. * above if related to foodborne illness 3-401.1 I(C)(3) Whole muscle,,Intact Beef Steaks interventions and risk factors. Other 145'F* 590.009 violations relating to good retail 3401.12 Raw Animal Foods Cooked in a practices should be debited under 1{29- Microwave. 165`F* Special.Requirements, 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403,I1(A)&(D) PHFs 165'F 15 sea. x= (Items 23-30) 3-403.11(B) Microwave- 165°F 2 Minute Standing (34lical and non-critical violations. which do not relate to the Time* foodborne illness interventions and risk factors listed above, can be ,403.11(C) Commercially Processed I2TE Food- foond in the follow-ing sections of the Food Code and 105 CMR 140"F* 590.000. 3-403-1.1(E) Remaining Unsliced Portions of Beef Item Good Retail Practices FC b80.000 ices - -- Roasts': 23. Mara emend and Personnel_. __ F_C---2 .003 Ig Proper Cooling of PHFs 24. Food and Food Protection FC-3 .004 25._ Egupment and Utensils FC-4 .005 3-501 J,4(A) Coofine Cooked PHFs from 140"F to 26. Water.Plumbing and Waste FC-5 70°F Within 2 Hours and From 70°F 27. Physical Facility FC-6 .007 to 41"F745'F Within 4 Hours... 28. Poisonous or Toxic Materials FC-7 .008 3-501.148) Cooling PHFs Made From Ambient 20- S ecial R uiraments .009 Temperature Ingredients to 4l'F145"F 30_ Within 4 Hours:k ssvmrmn.*xoa.*x '�Denotes critical item in the ruderal 1999 Food Code or 105 CMR 592000. .v CITY OF SALEM BOARD OF HEALTH Establishment Name: L{ N h Page: a+ Of �1� �-LZ..�.. Cl(t� �ub5 Date: Y Item Code C-Critical item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION f Date No. Reference. R—Red Item Verified q PLEASE PRINT CLEARLY i "Q �� 1 ,o f S i0 Qtna O ria( Fea/ pa,0 — v u 'i L1001 3c� r inafii� coH-ro1 o ea'cctar o ck cpc j 171 r5 — J SS -t"a b n zpC4S ckyyl IS awc hn n 5 i r)CS o d u c wfifi h G j ( I. 1. Clef al 1k7 'f0 UD t f O 0 f-L c C- �, dQU" io . ' ,a 6010oiU 1 c-ttS N") tNeto • In o a.. lohnw Ct.l cuf.b 5/dSr. '3o l a , n c s So notNJ ur+i dQ.br,. o (lam ct r 3 in tI� <] o et an ftpr. Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes 1 have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: 3-501.14(0) PHFs Received at'T'emperatures Violations Related to Foodborne Illness interventions and Risk According to rarw Cooled to Factors(items 1-22) (Cont.) 4PF/45'F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Conlin,Methods for PHFs Food or Color Additives I9 PHF Hot and Cold Holding 14 3-501.16(13) Cold PRFs Maintained at or below 3-202,12 AddiuNcs" 590.004(F) 41'/45"F* 3-302.14 Protection from Una roved Ac(ditives" 3-501 16(A) l-lot PI-IFs Maintained at or above 15 Poisonous ar Toxic Substances 140°F. * 7-101.11 Identifying Information-Odd nal 3-501.1.6(A) Roasts Held at or above 1;90°F. Containers` 20 Time as a Public Health Control 7-102.11 ComtnnoNatne-Worldnacontainers* 7-201.11 Separation-Si'oraae* 3-501.19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Variance Re uiremellt 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-303.11 Toxic Containers-Prohibitions* POPULATIONS(HSP) 7-204.11 Sanmzem Criteria-Chemicals* 7-204.1.2 Chemicals for W rshine Produce,C iterial` 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 Drying Agents,Criteria* Beverages with W vtning Labels* 3-801.11(8) Usc of Pasteurized Eggs* 7-205.11 Incidental Food Contact,Lubricants" 3-801.11(D) Raw or Partially Cooked Annual Food and 7-206.11 Restricted Use Pesticides.Criteria* Raw Seed Sprouts Not Served. 7-206.L Rodent Bait Stations* 3.$01.11(0) Uno ened Food Pucka e Not Re-served. Tracking Powders,Pest Control and Monitor nl* CONSUMER ADVISORY TIMEIPEMPERATURE CONTROLS 22 3-603.1 t Consumer Advisory Posted for Consumption of 16 Animal Foods That are Raw,Undercooked or Proper Cooking Temperatures for PHFs Not Otherwise Processed to Eliminate Pathogens n crave r aoor 3-401.IIA(1)(2) Eggs- 155'F15Sec. Eggs-Immediate Service 145°.F15sec* 3-3'313 Pasteurised Iggs Substitute for Raw Shell 3-401.1 UA)(2) Comminuted Fish,Meats&Came E s! Animals-155F 15 sec "' SPECIAL REQUIREMENTS 3-401.11(8)(1)(2) Pork and Beef Roast-130'F 121 nein* 3-401.11(A)(2) Rallies, Injected Meats 155'F 1.5 590.009(A){D) Violations of Section 590.009(A)-(D)in sec.* catering, mobile food, temporary and 3-401 J1 I(rl)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Rallies-]65'T 15 sec. above if related to foodborne illness 3$01.1 I(C)(3) Whole-muscle, Intact Beef Steaks interventions and rick factors. Other 145°F* 590.009 violations relating to good retail 3-401.12 Raw Animas Foods Corked in a practices should be debited under#29- Microwave 165"F* Special Requirements. 3-401.I1(A)(1)(b) All Other PHFs- 145'F 15 see. y7 Reheating for Hot Holding VIOLATfONS RELATED TO GOOD RETAIL PRACTICES 3-403.i 1(A)&(D) PHFs 165°.F IS sec. * (items 23-30) 3-403.1 I(B) Microwave-165'F 2 Minute Standing Critical and non-critical violations, which do not relate to the Time* Joodborne illness itttetventioas and risk faeua-.e listed above, Can be 3-403.11((') Commercially Processed RTE Fool- .found in the following sections of the Food Code and 105 CMR 140'F* 590.000, 3-403.1.1(E) Remaining Unsliced Portions of Beef item_ Good-Retail Practices FC 540.000 Roasts` 23. Management.and.PersonnelFC--2 .003 I8 Proper Cooling of PHFs 24___ Food and Food Protection FC-3 .004 25. E ui mend and Utensils FC--4 .005 3-501.14(A) Cooling Cooked PffFs from 140"F to 26. Water,Plumbing and tNesteFC-5 ;-.006 70'F Within 2 Hours and From 70'F 2-T Physical Facility FC-6 .007 to 4t`F/45'F Within 4 Hours. * 28. Poisonous or Toxic Materials FC-7 .008 3-501.14(13) Cooling PHFs Made From Ambient 29. Special Requirements---- .008 Temperature Ingredients to 41'F/45°F 30 Within 4 flours'` S 111V I rbxO-ZA,l 4 Derotes critical itean ui 16e Fede al 1999 Food Code.or 105 CN1R 590.000. CITY OF SALEM S BOARD OF HEALTH Establishment Name: Eum PiZ2Ct amSJ�S Date: ��1aPage: 3 of 3 Rem Code C—Critical item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date ti No. Reference R-Red Item Verified PLEASE PRINT CLEARLY I`Ys. ` fDO Le r O VI 4, net rt / 4 9 l � �-'dt o-r) ! dr it �> O )O TF Ill . Y. v�Ci/ism 1.P ; rf, n r LVI r 4 Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ 9 Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty--fffiivve� /dollars or su ension/revocation of Ll Embargo El Emergency Closure your food permit. ❑ Voluntary Disposal LJ Other: c 3-501 J 4(C) PRFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk According to Iaw Cooled to Factors(items 1-22) (Cont) 41'F145`F Within 4 Hours. PROTECTION FROM CHEMICALS3-501.15 Catlin«Methods for PHFs 14 Food or Color Additives 14 PHF Hot and Cold Holding 3-501.16Bt Cold PHFs Maintained at or below 5-202.12 Additives" 590.004(F) 41 V45°f" 3-302.14 Protection fromUnat roved Additives 3-501.]6(A) Hot PHFs Maintained at or above IS Poisonous or Toxic Substances 40°F, 7-101.11 IdeContainers* Information-Original 3-5O1-'t6(A) Roasts Held at or above 130'F. Containers` 7-102.11 Common Name-Working Containers" 20 Time as a Public Neagh Control 7-201.11 Separation-Stoiayt* 3-501.19 Time as a Public Health ControP 7-20211 Restriction-Presence and Use* 590.004(H) Variance Re uirement 7-262.12 Conditions of Use* 7-263.1.1 "toxic Containers-Prohibitions' REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS{HSP} 7-204.,11. Samnzers,<Yiteria-Chemic als* 7-20412 Chemicals for W ashiire Produce,Coterie* 21 3-80L l I(A) Unpasteurized Pre-packaged Juices and _BeverneeswithWarnin Labels* 7-264.14 Incidental Agents.Criteria* 3-901.11(B) Use of Pasteurized Eees" 7-205.11 Restricted Earl Contact,Lubricants 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.1 I Restricted Ilse Pesticides,Criteria* Raw Seed Sprouts Not Served.* 7-206.12 Rodent Bait Stations* 3-801,11(C) Unopened Foci Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitorrnn* _ CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3-603.11 Consumer Advisrnp Posted for Consumption of Animal Foods that are Raw,Undercooked or '(( Proper Cooking Temperatures 4or PHFs Not Otherwise Processed to Eliminate 3-401.1.IA(U(2) Eggs- 1.55`F 15 Sec. Pathogens."en,:.nlo;rszoor E qs-liumediate Service 145°.F15sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish, Meats&Game E ,"* Animals- 155'F 15 sec. 3-401.11(1)(1)(2) Pork and Beef Roast- 136°F 121 min* SPECIAL REQUIREMENTS 3-401.11.(A)(2) Ratites, Injected Meats-155"F 15 I 590.609(A)-(D) Violations of Section 590.009(A)-(D)in sec. * catering,mobile food, temporary and 3-40111(A)(3) Poultry, Wild Game,Scoffed PHFs, residential kitchen operations should be Scoffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165'F 15 sec. " alcove if related to foodborne illness 3-461.11.(0)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 14.5°F" 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Calked in a practices should be debited under f)29- Microwave 165'F* Special Requirements. 3401.11(A)(1)(b) All Other PHFs- 145'F 15 see. " 1.7 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES ,403.11(,A)&(I)F PHFs 1650F 15 sec.* (Items 23-30) 3-403.11(B) Microwave-165°F 2 Minute Standing Critical and non-critical violations, which do not relate io the Tinier` foodborne illness interventions and r-isd-faciars listed above, can be -40311(C) Commercially Processed RTE:Food- found in the fallnvving sections of the Food Code and 105 CMR 14W17' 590.000. 3403,11 I(E) Remaining Unsliced Portions of Beef item Goad ftelaft-Practices_ FC 590.000 Roasts" 23. Mena nment and 24 Food and Food Protection FC-3 Personne_l ___. _FG-2 .003 18 Proper Cooling of PHFs .004 20 Equipment and Utensils FC _4__ .005_ 3-50114(A) Cooling Cooked PHFs from 140°F to 26 Water, Plumbino and Waste FC 9 T006_ 70"F Wither 2 Hours and From 70'F 27. Ph sical Fanilit�L_ FC-6 .007 to 4I-F/45'F Within 4 Hours. ` 28. Poisonous or Toxic MaterialsFC-7 .008 3-501.14(B) Cooling PHFs Made Frons Ambient P9. Special Requirements __ j .009 Temperature Ingredients to 41'F/45°F 30. Other l *Denbtec critical item in the iederal 1999 Pond Code or 105 CMR 590.900. IMPORTANT MESSAGE FOR -/ DATE �O� TIML+a%s M. M OF PHONE AREA CODE NUMBER EXTENSION O FAX ❑ MOBILE AREA CODE NUMB R TIME TO CALL TELEPHONEDPL GALL CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU HUSH. RETURNED YDLIR CALL" ' WILL FAX TO YOU MESSAGE 6/7 SIGNED FORM 4009 MARE M U.S.A. NOTES .>t. ,✓ .v � 0.7. t \ t Jca CITY OF SALEM BOARD OF HEALTH Name of Establishment: Euro Pizza & Subs Address: 134 North Street Owner(s): Etleva Shehu Phone: 978-741-0002 Date: February 1, 2008 The owner of this establishment presented a revised Floor Plan and Menu for review in accordance with the State Food Code. FLOOR PLAN There will be two prep areas, and a service area, all with well- located hand sinks. A rear area will be used for refrigerators and a walk-in cooler. This area will have a mop sink and no hand sink.. 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. A food prep sink or the 3rd bay of the 3-bay sink may be used for washing vegetables, etc. All floors, walls, and ceilings where food, utensils, paper products, etc, are stored, prepared or served must be intact, impervious, and easily cleanable. MENU/FOOD PREP All food must be purchased from a wholesaler licensed by the State. All food must be held at 41'F or lower, or 140°F or higher, at all times. Therefore, soups must be 180°F before being held at 140°F befors&b®irg-held- _Iiet. Salad display items, such as vegetables, must be cold prior to being held cold in the salad unit. Food may not be added to containers in salad 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. 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. The owner has completed the Food Manager Certification class. There must be a person on site at all times trained in choke saving if there are 25 or more seats. UNDERCOOKED FOODS There must be an asterisk and advisory on the menu regarding undercooked foods, if such foods are served. If the owner decides not to serve undercooked foods, the menu must state this also. The required wording was given to the owner EXTERMINATION Monthly services of a Licensed Pest Control Operator are required. Please keep receipts for inspections. SANITIZING SOLUTION Q> Sanitizing Solution must be accessible at each prep station and for the Q ,� patrons' tables. k Test strips corresponding to the kind of sanitizer, must be on hand to h\ea hoc` check concentration of solution. Solution must be made daily, tested, and the GYM results recorded on a log sheet for examination by Board of Health inspectors. oaQ Solution may be prepared in the 3`d bay of the 3-bay sink and spray bottles and/or wiping pails 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. Spray bottles and wiping pails must be clearly marked "sanitizer". TRASH Trash will be stored in containers held within a closed outside room. Outside area of premises, including the dumpster area, must be kept clean and sanitary. The application was submitted. No check was received. Any changes in Floor Plan or Menu must be approved by the Board of Health.. Plea call one=weeprior to opening to schedule an opening inspection. _'CoMrno✓ JoaIW6 Scott Date HealtS7nt ' Etleva Shehu ' Date Owner l PARTY FOODS AND PLATTERS! Let Lena's prepare the food for your next party! SPECIAL PARTY FOOTERS 257 These Special Party "Footers" Original Feed 15-35 People! • 6 Footers - $1.25.00 • 4 Footers - $80.00 "Home of the 6-Footer " • 3 Footers - $70.00 on 10" Wide Scali Bread! Prices subject to change Big "L" - $12.50 ITALIAN FOOD PLATTERS • Lasagna Pizza• Spaghetti • Manicotti • Eggplant • Meatballs/Sausages 1p'• • . „ Cold Cut Platters To Order! Lena's 18" Round Antipasto - �P : • You've Tried The Rest - Now Try The BEST! 134 NORTH STREET HOURS: ROUTE 114 Monday & Tuesday 11:00 A.M. to 8:00 P.M. Wednesday through Sunday 11:00 A.M. to 9:00 P.M. SALEM, MA 01970 (978) 741 -0002 (978) 741 -0002 PIZZA Delizioso Junior Regular Footer 12" 16" 4.25 5.25 6.75 Small Family Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.75 9.25 AMERICAN HAM & PROVOLONE Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 ITALIAN MEATBALLS Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 HAM& CHEESE SAUSAGES Onions and Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 HAM & SALAMI MEATBALLS & SAUSAGES Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 B.L.T. VEGGIE MELT Genoa Salami . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 Pepperoni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 Junior Regular Footer Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 5.50 6.50 8.50 Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 Meatball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 10.00 HAM &TURKEY HAM& SWISS 2-Way9.00 11.00 EGG SALAD TURKEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-Way . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.50 13.00 PASTRAMI VEAL CUTLET Everything . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.00 14.00 CHICKEN CUTLET MIXED CHEESE Double Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.50 2.30 EGGPLANT PARMIGIANA Calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . One Size 7.25 (Sandwiches are served with Pickles, Tomatoes, Onions, Lettuce and Hot Peppers on French or Syrian Bread. Extra Cheese 200 per slice) ITALIAN DISHES Spaghetti (with Meatballs or sausage) . . . . . . . . . . . . . . . . . . . . 5.75 STEAK SANDWICHES Lasagna (with Meatballs or Sausage) . . . . . . . . . . . . . . . . . . . 6.50 Junior Regular Footer Eggplant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50 5.50 6.50 8.50 ChickenParmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50 Veal Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50 MUSHROOMS CHEESE Italian Assortment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.00 PEPPERS ONIONS (Above Served with Garlic Bread) Bomb SALAD PLATES Junior Regular Footer Tuna, Chicken or Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 5.75 6.75 8.75 Crabmeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 Antipasto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 Homemade Cheeseburger Sub Greek Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 Garden Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.00 Junior Regular Footer Chef Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 5.75 6.75 8.75 SANDWICHES SIDE ORDERS Jr. Reg. Ft. Chicken Fingers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.75 Tuna (White Meat) . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 6.50 8.50 Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.75 Roast Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.50 6.50 8.50 French Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 3.00 Roast Beef,Ham & Swiss . . . . . . . . . . . . . . . . . . . . . 5.50 6.50 8.50 Mozzarella Stix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.75 Turkey,Ham & Swiss. . . . . . . . . . . . . . . . . . . . . . . . . 5.50 6.50 8.50 Fried Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.75 Crabmeat Salad . . . . . . . . . . . . . . . . . . . . . . . . . . .. . 5.50 6.50 8.50 Pizza Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.65 Sorel) L V �n >�v Cheese �n o n 1 t S r rr • e oev-S n C11 ov,'e S Hca rn U 's krLoo rb Yo cc.o y A'cA okt zeaA C-hevr� a 10vrn' L� /all � r `9 a-f- �� ^ Pe e,V' 0 SAe),m s Ek v� ZlcA c c e-st (fie coh . o s ko/ e4-1 9140 • /3 CP C4'c/P-e)o 'Llc c%i 43/3 Csavet ��s 'C :esh 19i" "o c4eE3.e o Si 5 t71/2 l�S e t/LOvvr' Sa. Qtn,' ZL m. X u/a2 'n yoap Qero;7" ✓�US� V00m O -0,1 PebA 'n,') bo co__ GG n __ '61ceu e2 i Cie e I L�Gr C ern c A4 c%/ e44 / Om ap-/O 5Q-�7' • 12, &IoneZ4,P7 etz, C-6 vl-& c ��✓J /mm 110� c� vt t c oan %o iri p �o Zeen� n' r�io`ucJvwr QMadum li N Ovtr �Os?/J h 'e2 ey/ �P i 1e of eel e �� G �p POott(O 004 d ort ccu ' eour VO CIL S-01 U�14.qt, 'V 'OK 04 ( 1 un ei vt 4c,4 dyw'yrn /Zt� t��3 a u I JtV q W11ewry GG�u e eeu ��Yyi�3'i � � k Gt7 - Ileol 7 /llll G%Llz.u'J _ Utiee�e, A i X i r � 1 , 1 1 11 1 1 1 1 1 1 1 N J 1 1,jjjj:�Jjll i- LI LN�� 1 �� illit UZ, 1 1 -bA i �_._ - - i -- __,. . � - � . I I � � � � �, � � � I � �� , � �� , �� I �� i ', ,, � ,,, I I I ` �i � �� ' �� i ii ; I i� � I ' ' � '� i � � i i �� i ' ,i �, '�, �� , '; � � � � , �; I �� I � �� ,� �� , I I ;,,, ,1 I ,, � -- _`__� '�� ' IMPORTANT MESSAGE FOR A.M. DATE TIME \A- OF OF PHONE AREA SDE NUMBER ^- EXTENSION O FAX ❑ MOBILE AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE.CALL .CAME TO SEE YOU WILL CALL AGAIN. WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO YOU MES AGE SIGNE FOR MAOE U400A.9 o .S. NOTES I I 1 CITY OF SALEM BOARD OF HEALTH Name of Establishment: Euro Pizza & Subs Address: 134 North Street Owner(s): Etleva Shehu Phone: 978-741-0002 _ Date: December 12, 2007 The owner of this establishment presented a Floor Plan and Menu for review in accordance with the State Food Code. FLOOR PLAN —� There will be three prep/service areas. Each one must have a hand sink. The Front Counter Area Hand Sink.is located on the wall counter behind the service counter top. There must be a centrally located Hand Sink located in the large Prep/Kitchen Area. The exact location has not been determined. The smaller Prep Room will have a Hand Sink on the wall between the Kitchen and the Prep Room. 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. A food prep sink or the 3`d bay of the 3-bay sink may be used for washing vegetables, etc. All floors, walls, and ceilings where food, utensils, paper products, etc, are stored, prepared or served must be intact, impervious, and easily cleanable. MENU/FOOD PREP All food must be purchased from a wholesaler licensed by the State. All food must be held at 41'F or lower, or 140°F or higher, at all times. Therefore, soups must be 180°F before being held at 14WF-befere-being-held— hat- Salad display items, such as vegetables, must be cold prior to being held cold in the salad unit. Food may not be added to containers in salad 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. 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 a person on site at all times trained in choke saving if there are 25 or more seats. UNDERCOOKED FOODS There must be an asterisk and advisory on the menu regarding undercooked foods, if such foods are served. If the owner decides not to serve undercooked foods, the menu must state this also. The required wording was given to the owner 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 sanitizer, 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 3rd bay of the 3-bay sink and spray bottles and/or wiping pails 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. Spray bottles and wiping pails must be clearly marked "sanitizer". Outside area of premises, including the dumpster area, must be kept clean and sanitary. The application was submitted. No check was received. Any changes in Floor Plan or Menu must be approved by the Board of Health. PI e call one w ek prior to opening to schedule an opening inspection. Jbhnne ScottDate Heal gejW /� p Etleva Shehu Date Owner