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97B 131411361 art I coffee I communit
• 70 Webb st. • Belem MA 01970 • /
CITY OF SALEM
BOARD OF HEALTH
Establishment Name: Date: JD 3 Page: 1 of r
Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-Red Item Verified
PLEASE PRINT CLEARLY
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Discussion Withperson in Charge: Qpx- CA_Z - dam-, orre tl Ac ion Required: ❑ No Ll
A L!C m std 14-ACs of t D pza� ru>>f h t o� Cs �r fro�f � iuo-,r� ser li
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 Ll 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. // ��n//
�/1�"tf-1�, �.(c{,O3 11 ❑ voluntary Disposal ❑ Other:
3-501,14(C) PH Fs Received at Temperatures
Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to
Factors(Items 1-22) (Cont) 41.'FJ45'F Within 4 Hours.
PROTECTION FROM CHEMICALS 3-501.15 Cooling Methcxls for PRFs
14 Food or Color Additives 19 PHF Hot and Cold Holding
3-202.12 Additives` 3-501.16(B) Cold PIIFsMaintainedat(it below
590.004(F9 41','45'F"'
3-302.14 Protection from Unapproved Additives* 3-501.16(A) Hot PHFs Maintained at or above
1j Poisonous or Toxic Substances
40F.
7-101.11 Identit}ring Information-Original 3-SOabove16(A) Roasts Held at or above Containers" 1.3fl°F.x
20 Time as a Public Health Control
7-102.11 Common Name-Working Containers"' ----- - -- --
7-201.11 Separation-Stora e" 3-501.19 Time as a Public Health Control"
7-202.11 Restriction-Presence and Use" 590.004(H) VarianceRecu Vrnat
7-202.12 Conditions of Use`
7-203 L1 Toxic Containers-ProhibitionO REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
7-204.11 Simtiurs.Criteria-Chemicals* POPULATIONS NSP)
7-204.1.2 Chemicals for Wasson,Produce. Criteria`" I I(A) Unpasteurized Pre-packaged Juices and
7-204.14 Di tq Agents.Cuteua* Bei-et a g es with Ilanung labels"
7-205. Incidental Food Coarser,Lrtbucante"
3-901.11(B) Use of Pasteurized E1101;*
7-206.11 Restricted Use Pesticides,CTtteria"
3-301 11(D) Raw at Partially Cooked Animal Food and
Raw Seed Sprouts Not Served =
7.3£16.1.2 Rodent But Stations" 3-s01.11(C) Unopened Food Package Not Re-served. s,
7-20fi.13 Tracking Powders,Pest Control and
Monitoring" CONSUMER ADVISORY_
TIME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of
16 Proper Cooking Temperatures for
Animal Foods That are Raw. Undercooked or
PHFs Not Otherwise Processed to Eliminate
3-<401.1 tA(1)(2) Eggs- 155^F li Sec.
Pathogens rri f0ue' nom
Eggs-Immediate Service 145'F15sec, 3-302.13 Pastern veal Fbgs Substitute for Raw Shell
3-401.1.1(#)(2) CrunminutedFish,,Mono;R.Game
.,Xmjuals- 155'F 15 sec.
3-401.11(8)(I)t2) Pork and Beef Roast-130'F 121 min* SPECIAL REQUIREMENTS
3-401.11(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(4)(3) Poultry,Wild Game.Stuffed PHFs, residential kitchen operations should be
Stuffing Containing Fish,Meat, debited under the appropriate sections
Poultry or Ratites-16501`'15 sec. v above if related to foodborne illness
3-401.11(C)(3) Whole-muscle,Intact Becf Steaks interventions and risk factors. Other
145'F"' 590.009 violations relating to good retail
3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29-
Microwave 1.65'F* Special Requirements.
3-401.11.(A)(1)(b) All Other PHFs--145'F 15 sea
17 Reheating for Hot Holding VIOLATIONS RELATED TO GOAD RETAIL
PRACTICE-S
103.11(A)&{D) PHFs 165'F 15 sec. * (Items 23.30)
3-403.11(13) Microwave- 165'F 2 Minute Standing Critical and non-critical violations, which do not relate to the
Time* foodborne illness interventions and risk factors'listed abort; can be
3-403.1 1(C) Commercially Processed RTE Food- found ie the foAuwing seerioas of the Food Code and 705 CNIR
14WF' 590.1100.
3-403.1.1(E) Remaining Unsliced Portions of Beef "am Good Retail Practices IFC 590.000
Roasts" �d3 Management and Personnel FC 2 .003
1g Proper Cooling of PHFs 24 Food and Food Proteoi on __ FC 3 004
25 Equ�ment and Utensils _ FC 4 005
3-501.14(#) (.Doting Cooked PFiF's Born 14(}°F to 26 Water Plumbing and Waste ` FC-5 006
70'F Within 2 Hours and Front 70'F 127 i Ph sinal FacilityQFC 6 007
to 41'F145'F Within 4 Hours. * 28. Poisonous or Toxic Materials FC-7 .008
3-501.14(B) Cooling PHFs; Made From Ambient 29. S Baal Requirements 009
S'emperature Ingredients to 41'FJ45'F 30. Other
Within 4 Hours*
*Denote,criflenl item in the federal 1999 Fwd Cade or 105 CMR 590.000.
OCTOBER 2001
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