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GIOVANNIS ROAST BEEF & PIZZA - ESTABLISHMENTS GIOVANNIS ROAST. BEEF -- & PIZZA 44 JEFFERSON AVENUE u e 1 k 0 0 R I y l u i 9 e II 0 CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH KIMBERLEY DRISCOLL 120 WASHINGTON STREET,4T"FLOOR - MAYOR TEL.(978)741-1800 FAX(978)745-0343 LARRY RAMMN,RS/REHS,CHO,CP-FS LRAMDINQSALEM COM HEALTH AGENT COMPLAINT INTAKE FORM Date: Time: < Received By: Complaint Number: 0701 Complainant J- r(I -O Address: Phone: G, 0 161 NPIA 0\ V (A1N� • Investigated By:Z U wsos w Date: Property Owner/Occupant Name Telephone#: 1p'ipJ VID 0- v �11�- A-1 Enerrninatcrs Integrated Pest Management P.O,sox 310 Detailed Service Report Lynn, MA 01903-0310 7E7-59i.73I ORDER#: 931075 v:ork Date:9/12)'L3 Time In: 9/12113 10:15 AN Trma Out: 9/12!10 11:06 API Customer Signature BILL-TO 123911 LOCATION , 123921 - GIOVANNIS RESTAURANT GICVANNI'S RESTAURANT 44 JEFFERSON AVE 44 JEFFERSON AVE SALEM,MA 0197D SALEM,MA 01970 Technician Signature ll V Phone: 3?&-%�4g221 P�one� 979-1441W Dcna'd Gardner Liana Purchase Order] Terms ServiceDescription Quantity t. Amount None COD REGULAR PEST CONTROL SERVICE 1.00 94.00 Payment Method CHECK Subtotal 44.00 Reference 2125 Tic 09O payment –1 LDO Total Due: $0.00 GENERAL COMMENTS f INSTRUCTIONS - - Se,,ce lnacrucn-ns; REG SF.RVC THRUOUT AS NDED Tech Comment:inspect all areas Wt9Cefor burows ants,and boas ad do treat ovrsdc loniutati,m rraikr-my,trash,dumpzter Insidre lae0n,mke,..nd and above walk-in,bash dress and under muntats CONDITIONS I OBSERVATIONS Reported Severity Responsibility Reviewed Open — NaOH NoreC Resolved This Visit tMre NateC. PRODUCT APPLICATION.SUMMARY - Material EPA= 4.1.1/1 Active ingredient FEnished QN Ll+diluted OS None moreC. PEST ACTIVITY- -#Areas. Ar Devices Pest Totals Node Noted, DEVICE INSPECTION.SUMMARY Device Type 9Inspected A Inspected w/Agmly z Skipped +.Replaced Nona Noted, AREA COMMENTS Node Noted. .. . DEVICE INSPECTION EXCEPTIONS, _ Deke Type Device Nance Exceptbns Reason Area Nage NOW. INSPECTION DETAIL _.. Area Time Device Type Status Pests Captured None Awed Areas Tne Type Status Pests Captured ,Voce Noted. printed,9,fl1J"_3 Page:1 d 66L9"LM aiuegda}g A-1 Ederminatom Integrated Pest Management P.6.aox 310 Detailed Service Report Lynn,MA 01903-0310 781-592-2731 ORDER#7 931075 vmrt cata:�nui:t - PRODUCTS APPLIED - fddfPtla A.T.>.b Finlnhud Qty Application Equipment Scp Cu Ft Time EPA A A.3.ConspsaaOn und8utec Qty Application Method Wenttw Lar A None Noted. 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"tM•��:.. 1s �' a , - x ^p`�Z y, �Sn - w . - i s lea. r . � �• " - t?' wJ�'"- "�'1� ��.::�,e Yr+A"'s�..:ti`r 3 y. ,m '�,n^^��r'a t s.-� ..� } r. -;• «'r ,.v«^�.- •fir. w rt.1��.+§��[3� a «- ;,a-, .. 4 ' � �x pf.:'.� y �Zt., �. a�"kr A,+t '� ., ::, �,��-„K_dTv�,x.� .,.-,v«• qy,J Fy w. r•,«., b,.iyY'k� y�, y.•..'�! ,.+mA rr r��i +d.-> _ "'\}} SSY,••.*:a�i't *iw a.+�c„ . -1 sftid+"" T:+ a , #•+�"t.ate .+ rx j � � . +* � �,I � ': �• � �Mf yam. ! ` 10 10 r pe .01 i -r L r i rq , .. +� f Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,4h Floor Division of Food and Drugs Salem, MA 01970-3523 Tel. (978)741-1800 Fax (978) 745-0343 City/Town of Address: FOOD ESTABLISHMENrMSPECTION REPORT Tel. Name ;Risk [] L�VP�e�.Aef Operation(s) Typip f Inspection VJVFood Service LCMP tine Address Retail a inspection Telephone ❑ Residential Kitchen Previou�gpelion ❑ Mobile1tI � IIOwners ❑ Temporary ❑ Pre- pera on ❑ Caterer ❑Suspect Illness Person-in-Charge( IC) ❑ Bed&Bre�kfa� ❑ General Complaint ❑ HACCPInspector ermit No. - 0[6q El,Other Each violation c*6ed require an explanation on the narrative pages)and a citation of specific provision(s)violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors_(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Tobacco 590.009(F) ❑ ❑ corrective action as determined by the Board of Health. Allergen Awareness 590.009(G) FO-00PROTECTIONMANAGEMENT_ � �_� ,j ❑ 12. Prevention of Contamination from Hands El1. PIC Assigned/Knowledgeable/Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH _ - _ ...� PROTECTION FROM:CHEMICALS_ ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ,. . -__ -_ ,_ _ _____ ❑ 15. Toxic Chemicals FOOD'FROM_APPROVED SOURCE - ❑ 4. Food and Water from Approved Source TIMFITEMRERATURE,C.ONTROLS(Potenllalry Ha_zaidous Foods) ❑ 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 _ _ - !j ❑19. Hot and Cold Holding ❑ 8.Separation/Segregation/Protection ❑20. Time as a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTSFORHIGHLY-SUSCEPTIBLE-POPULATt6kS@Sp)� El 10. Proper Adequate Handwashing E]21. Food and Food Preparation for HSP ❑ 11.Good Hygienic Practices ,CONSUMERADVISORY_ __,_ ,__.__ ❑ m 22. Posting of Consuer Advisories Violations Related to Good Retail Practices_(Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22)t of Health. Noncritical (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 FFC-2X690.003) order of the Board of Health. Failure to correct violations 24. Food and Food Protection (Fc-OXsso.00a) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4X590.005) the food establishment permit and cessation of food 26.Water, Plumbing and Waste (Fc-sX59o.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (FC-6X590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7X590.008) and submitted to the Board of Health at the above address al)� 9Special Requirements (590.009) within 10 days of receipt of this order. Other DATE OF RE-INSPECTION: S .GM Inspector's Signa Print: 1 I •,��7 PICS Signature: Print: 1 Page 1.0f C�Pages -...^..� *+.- _.-.. . .. .... .... .... �. .. - mom .✓-, . ..-..+. � Violations Related to Foodborne Illness interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION 8 Crosscontaminaban FOOD PROTECTION MANAGEMENT 3-302.11{A)(1) Raw Animal Foods Separated from 1 I 590.003(A) Assignment of ReMonsibiii * Cooked and RTE Foods* 540.003{B) Demonstration of Knowle ..e' Contamination from Raw Ingredents 2-103 11 Person in tharae duties 3302Antrim].1(X)(2) Raw Ani ]Funds Separated from Each Other* EMPLOYEE HEALTH Contamination from the Environment 2 -59-(),003(C) Responsibifityofthe person incharge tn 3-302.11(X) - Food Protection* require reporting by food employees and 3-302.15 Washing Fruits and Vegetables applicants* 3-304-11 Food Contact with Equipment and 590.003(P) Responsibility Of AFood Employee Or An Utensils* Applicant To Report To The Person in Contamination from the Consumer Charge* 3-306.14(X)(B) Returned Food and Resentice of Food* 590.003 G Reporting by Person in Charge* Disposition of Adulterated or Contaminated 3 590.103(D) Exclusions and Restrictions* Food 590.003(E) Removal of Exclusions and Restrictions 3.70],A'1 Discarding of Reconditioning Unsafe Food* FOOD FROM APPROVED SOURCE 13-201.13 Food and Wafer From Regulated Sources 9 Food Contact Surfaces 40.Q04(A-ft) Cnm rSiancc with Food Law* 4-501..11 I Manual Warewasbing-Hot Water -20L I2 Food in a ilenneticall Sealed Container* Sanitization echanical Ware Temcr'atang- _ Fluid MilkandMilkhroduets° 4-50L1[2 MnnizaionTe peratires* WaterSanitization Tem eratures*-202.13 Shell Erns* 4-501.114 Chem cal Sanitization-to H, -202.14 E,�s and Milk,Products.Pasteurized* ss.p 3-202.16 concentration and hardness.' Ice Made From Potable Driakan�Water* 4-601.11(A) Equipment Food Contact Surfaces and 5401.11 Drinking Water from an Apnmved System* Utensils Clean* 590.006{A} Boitlodinkin Water' 4.-602,11 Cleaning Frequency of Equipment Food- 590,006(b) ood590.006(B) Water Meets Standards in 31.0 CNIR 22.0x' Contact Surfaces and Utensils* Sheltlish acrd Fish From an Approved Scare 4-702.11 Frequency of Sanitization of Utensils and - 3-201.14 Fish and Recreationally Caught MOI]Mc8n Food Contact Surfaces of Equipment* Shellfish" 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from:NSSF Listcd Chemical* _ Sources" lg Proper,Adequate Handwashing W.. Game and wIM Mushrooms Approved ey 2-301.11 - Clean Condition-Hands and Alms* _ Re utato AutharY eaCleat 3-202.18 ShellshrakidentificationPesent'" 2-301.12 'lnProcedure* 590.0(X'(0) Wild Mushrooms* 2-301.14 hen to Wash* 3-201-17 Game Animals* 11 Good Hygienic Practices Receiving/Condition 2-401.11 Eating,Drinkingor UsingTobacco* g 3-202.11 PHFs Received at Pro Tent erannes* 2-401.l2 Discharges From the Eyes,Nose and 3-202.15 Package lute- it X* Mouth* - 3-101.'1 Food Safe and Unadulterated* 3-301,12 Preventing Contamination When Tasting* ti •-Tags/Racords:Shelistock 12 Prevention of Contamination from Hands 3-202.18 Shellstock identification * 590.004(F) Preventing Contamination from Employees* 3-203.12 ShelistockIdentifiicationiamtain`d'kY_ 13 Handwashfaeilitias Tags/Records:Fish Product$ _ Conveniently Located and Accessible 3-40211 Parasite Destruction, 5-203.11 Numbers and Capacities* - 3-40^2.12 Re nr3:,Creation and Rcient4un* 5-204.11 Location and Placement* 590.004(!) Labeling of Ingredients' - 7 Conformance with Approved Procedures 5-205.I1 AccesSupplied c ration and Maintenance /HACCP Plans DevAfle d with Soap and Nand Drying 3-502.11 S cializvd ProcessingMethods* - Devices 3-502:12 Reduced oxygen acka"nn,niter a* 6-301.11 Handwashin Cleanser,Availability 8-103.12 Conformance with A roved Procedures"` F6-30t.12 Hand DryingProvision *1)motes criuca)item in the.federal 1999 Foix'Code of 105 CMR 590-00]. CITY OF SALEM ARD OF HEALTH f Establishment Name: Date: � 6_ t Page:_ of_ Item Code I C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE P NT CLEARLY 0 Discussion With Person in Charge: Corrective Action Required: ❑ No as 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 su nsion/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: r 3-501.14(C) PHFs Received at Temperatures ;1 Violations Related to Foodberne tttness.Interventions and Risk According to law Cooled to Factors Mems1-22) (Cont,) 4t'F145°FWithin 4Hcum PROTECTION FROM CHEMICALS 501.,15 Coolie Methods for PHFs 14 - f Food or Color Additives - 14 PHf Hot and Cold Holding ?,202.1- 2 Additives* 3-501.16(B) Cold P13Fs Maintained at a below r 590.004(F) 410 145°P 3-302.14 Protection from Unapproved:�lddiiires* 3-501.16(A) Hot PRFs Maintained at or above 15 Poisonous or Toxic Substances 140°F. 7-101,21 Identifying Information-Original 3-501.16(A) Roasts Held at or above 1300F. " Containers* 20 Time as a Public Health Control 7-102.11. Common Name-Working Containers* 7-201.1.1 Separation-Storage* 3-501.19 - Time as a Public Health Control* 7-202.11 ,Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions ofUsc* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals* 7-204.12 Chemicals for Washing Produce,Criteria* 21. 3-861.11(A) Unpasteurized Pre-packaged Juices and .Beverages with Warning Labels* . 7-204.14 Drying Agents.Criteria* 3-801.il(B) Use of Pasteurizetl Eo 7-205A I incidental Foal Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 -Restricted Use Pesticides;Criteria* f - Raw Seed Sprottis Not Served.* 206.12 - Rodent Bait Statioust` 3-801.11 C Unopened Foul Package Not Re-served. 7-206.13 Tracking Powders, Pest Control and l Monitorin * CONSUMER ADVISORY S TIMEf6EMPERATURE CONTROLS 22 3503.11 1 Consumer Advisory Posted for Consumption of }' PropCooking TemTemperatures for Animal Foods That are Raw.Undercook 16rop ed a Na OtherwiseProcessedto Eliminate PHFs 3.401.SIA(t)(2) Eggs- 155`F 15 Sec. IafJtp * jEos-immediate Service 145°Fl5sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&(lame E Animals-155°F 15 sec. " 3401.11(B)(1)(2) Pork and Beef Roost- 136°F 121 mitt* SPECIAL REQUIREMENTS 3 461.1I(A)(2) Ratires,Injected Meats-155`F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in see * catering, mobile food,temporary and f 3-401.1 t(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be 's. Stuffing Containing Fish,Meat, debited under the appropriate sections Paul or Ratites-165'F 15 sec, * above if related to foodborne illness 3401.11(C)(3) Whole-muscle,intact Beef Steaks interventions and risk factors. Other F 145OF 4' 590.009 violations relating to good retail 3-401,12 Raw Animal Fo di;Cooked in a practices should be debited tinder)t29- Microwave 165°F* Special Requirements. 3-40LI I(A)(1)(b) A0 Other PHFs-- 145°F 15 sec. 17 Reheating torr Hot Holding WOLATbONS RELATED TO GOOD RETAIL PRACTICES 3403.11(A)&(D) PHFs 165°17 1_5 sec. ' (Items 23-30) 3-403.11(B) Microwave 165`F 2 Minute Standing Critical mid non-critical violations, which do not relate to the Time" foodborne illness interventions and riskfactors listed abate, can he 3-403.11(0 Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR MOP 590.000. 3403.11(E) Remaining Unsliced Portions of Beef Item f Good Retail Practices FC 530.000 Roasts* - 1, 23_ i Management and Personnel -FC-2 .003 - I Proper Cooling of PHF$ 124.- Food and Food Protection FC-3 .004 ! 1 25. 1 Equipment and Utensils 1 FC-4 .005 I 3-501.14(A) Cooling Cooked PRFs from 140'F to n. Water.Plumbing and Waste FC-5 008 70°F Within 2 Hours and From 70`F 27, Physical Facility 1 FC-6 .007 - to 4 10F1450 Within 4 Hours. ° i 28. 'Poisonous or Toxic Materials ' FO=7 .008 i l` 3-501.14(B) Cooling PHFs Made From Ambient29. -Special R uirements Temperature Ingredients to 4PFi45T 30 other Within 4 Haus* 'Dmouz critical ic:m in the feder_i 1999 Foal Cate a 105 C1dR 590.0()0. Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,4s'Floor Division of Food and Drugs Salem, MA 01970-3523 Tel. (978)741-1800 Fax(978) 745-0343 City/Town of Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. Name DaT��ypeyyf iperation(s) Type of Inspection L(IiFood Serviceutine Address Risk ❑ Retail ❑Re-inspection Telephone L1 k7 Level ❑ Residential Kitchen Previous Inspection ❑ Mobile Date: Owner HACCP YIN ❑ Temporary [IPre-operation ❑ Caterer ❑Suspect Illness Person-in-Charge(PIC) Ti ❑ Bed&Breakfast E] General Complaint rr(` [:1HACCP 22 Inspector Dut� Permit No*�p ❑.Other Each violation ecked requires an explanation on the narrative page(s)and a citation o specific provision(s)violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors-(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Tobacco 590.909(F) ❑ Allergen Awareness 590.009(G) ❑ corrective action as determined by the Board of Health. -FOOD PROTECTION MANAGEMENT , _ [112. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties EMPLOYEE HEALTH -�' - - ❑ 13. Handwash Facilities ._- . .. _ . _ _ . _. -J PROTECTION FROWCHEMICALS- ❑ 2. Reporting of Diseases by Food Employee and PIC El 3. Personnel with Infections Restricted/Excluded ❑ 14.Approved Food or Color Additives ___. ._� _ ❑ 15.Toxic Chemicals ,.FOOD FROM-APP ROVED SOU RCE- .v -� TimErrEMPERATURE:CONTROLS(Po_tintialtyKi;za;lousFoods) F1 4. Food and Water from Approed Source _ _ _ ❑ 5. Receiving/Condition [116. Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17.Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling 19. Hot and Cold Holdin _.PROTECTION FROM CONTAMINATION �. - ❑ 9 ❑ 8/Separation/Segregation/Protection El 20.Time as a Public Health Control 9. Food Contact Surfaces Cleaning and Sanitizing ,REQUIREMENTS FOR tiiGHLYSUSCEPT1aLE=POPULATIONS;(HSP) -1 El 10. Proper Adequate Handwashing El21.Food and Food Preparation for HSP ❑ 11. Good Hygienic Practices [CONSUMERADMSORY [122. Posting of Consumer Advisories Violations Related to Good Retail Practices-(Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22)t of Health. Noncritical (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 23. Management and Personnel (FC-2X590.003) by a Board of Health member or its agent constitutes an 24. Food and Food Protection (FC-3X590.004) order of the Board of Health. Failure to correct violations 25. Equipment and Utensils (Fc-aXSso.005) cited in this report may result in suspension or.revocation of the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC5X590.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (Fc-6X590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7X590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this ord9r. 1 30. Other DATE OF RE-INSPECTION:cac) S b 6.bo Inspector's Signature: Print: ( i AL PLCs Signature: Print: �-Sy W, G �/. Page ofages �i Violations Related to Foodborne Illness Interventions and Risk Factors(Hems 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT S Cross-contamination 1 590,003(A) Assig ment of Responsibility* 3-302.1.1(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods* 590.003(6) Demonstration of Knowledge* Contamination from Raw ingredients 03.11. Person in chazge-duties - 3-302.11(.x)(2) Raw Animal Foods Separated from Each Other* _ EMPLOYEE HEALTH Contamination from the Environment 2 590.003(0) Responsibility of the person in charge to 3-302.11(A) I Food Protection* - require reporting by food employees and 3-.1,02.15 Washing Fruits and-Vegetables applicants* 3-304.11 - FoodContactwith Equipment and 590.003(F) Responsibility Of A Fond Employee Or An Utensils* Applicant To ReportTo The Person In Contamination from the Consumer Charge* 3-306.14(A)(B) Returned Food and Reservice of Food* 590.003(G) Re orcin b Person in Char__>e* Disposition of Adulterated or Contaminated 3 590.003(D) Ezelusions and Restrictions* Food 590.003(E) Removal of Exclusions and Restdeti ms 3-701111 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* 4-501.11 I. Manual Warewashing-Hot Water 3-201.12 Fuel in a Hermetically Sealed Container* Sanitization Ten erature.0 _ 3-201.13 Fluid Milk and M i k.Prcducts* 4-501.112 Mechanical Warewashing-Hot Water . 3-202.13 Shell Eggs* - Sanitization Temperatures* 3-20-1.14 E"'s and AAilk Products.Pastern.zed* 4-501.114 Chemical.Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.11 Drinking Water from an A roved S stem" 4-60 L t 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- Shellfish and Fish at From an Approved Source 4.70111 Frequency of Sanitization of Utensils and - 3-201-74 Fish and Re 1 eaUanally Coapt Molluscan Food Contact Surfaces of Equipment* Shell.°ish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSF Listed Chemical* Sources* io Proper,Adequate Handwashing Regulatory Authority Game and Wird ams Approved by 2_:01.1.t - - Clean Condition-Hands and Arms* 3-202.18 Shellstock identification Pt�sem' 1x30112 Cleanin Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to W"ash* 3-201.17 Game Animals* tl Good Hygienic Practices- 5 Receiving(Condition 2401.11. Eating,Drinking or Using Tobacco* 3-202.1.1' PHFs Received at Proper Tem mtures* 2- L,1.2 Discharges.From the Eyes,Nose and 3-202.15 Package lute it * Mouth* 3-101.11 _ Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 TagsMecords:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-20312 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 Capacities* 590.004(!) Labeling of Ingredients' - 5-204.11 Location and Placement* Conformance with Approved Procedures 5-205.11 Accessibility.Operation and Maintenance /HACCP Plans Suppled with Soap and.Hand Drying -- 3-502.11. Specialized processing Methods* Devices' 3-502;1.2 Reduced ox genacka-`ng.criteria* 6-301.11 Handwashing Cleanser,Availability 8-103.12 Conformance with Approved Procedures* 6-301.12 Hand-Drying:Provision 4 Denotes critical item in the federal 1999 Poxi Code or 105 CMR 590.000. _ WWI Am lKPAWJWXMAINr,. i_,AIRV&1.!�' .. !GT :ic �i1`1�1_�'��7Jn►'�°►►� OMAN IMMA L 4'i. ... . / �` 9 } i l l - 3-501A4(C) PHFs Received at Temperatures 1 itlofatlons Related to Foodborne 81nass Interventions and Risk According to taw Cooled to v Factors{Items!-22} (Cont.) 41'F145F Within 4 Houm S r PROTECTION FROM CHEMICALS 3-501.15 PHF Hot and Cold Holding Coolin Methods for PHFs 14 Food or Color Additives 19 3-501.16(B) Cold PHFs itaintained at or below I 3-202.12 Additives* 590.004(F) 41°145`F* 3-302.14 Protection from Unapproved Addidves'r t 15 Poisonous or Toxic Substances 3-SOl.lfi(A) Hot PHFs Maintained at or above 140`F. 7-1011I Identifying Information-Original 3-501.16(A) Roasts Held at or above l30'F. Containers* 20 Tithe as a Public Health Control 7-102.11. Common Name Working Containers* 3-501.19 Time as a Public Health Ccmtrol* 7-201.11 Separation-Stora e* 7-202.11 .Restriction-Presence and-Use° 590.004 H) Yarianee Re uiremem 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals* Pre-packaged 7-204.12 Chemicals for Washin Produce,Criteria* 21 3-&01.I I(A) Unpnsteutirrti dtaged Juices sari Severaanec with Warning labels* .. � 7-204.14 �n encs.Criteria* -Y01.11(9 3Use of Pasteurized Eggs* - 7-205.11 Incidents]Food Ccmtact.Lubricants* 3-801A I(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served.* t 7-206.12 1 Rodent Bait Stations* 3-801-II(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders, Pest Control and Monitoring* CONSUMER ADVISORY TIMEfTEMPERATURE CONTROLS 22 3-603.11 I Consumer Advisory Posted for Consumption of Animal Foods net are Raw.Undercooked or 16 Proper Cooking Temperatures for Not OtherwiseProcessedto Eliminate ` PHFe tomo"`rz ` 3-401AIA(1)(2) Egan- 155`F 15 Sec. Pathogens,' Eggs-Immediate Service 145`F15&ec" 3-302,13 1 Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game E a Animals-155`F 15 sec. { 3.401.I1(B)(i)(2) Pork and Beef Roast- 130'F 121 min* SPECIAL REQUIREMENTS 1 3-40Ll l(A)(2) Ratites,Injected Meats-155`F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in see.* catering,mobile food,temporary and 3101.11(A)(3) Pantry,Wild Game,Stuffed PIPs, residential kitchen operations should be j Stuffing Containing Fish,Meat, debited under the appropriate sections Paul" or Ratites-165'F t5 sec. * above if related to foodborne illness 3-a01.11(C)(3) Whole-muscle,hand Beef 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 165F* Special Requirements. 340LI I(A)(1)(b) All Other PHFs- 145'F 15 sec. 17 Reheating for Not Holding VIOLATIONS RELATED TO GOOD RETAIL PR4C77CES r 3-401l l(.A)&(D) PHFs 165-F 15 sec. * (Items 23-30) 3-103.11(B) Microwave- 265"F 2 Minute Standing -Critical,and non-critical violations,which do not relam to the Tire* foodborne illness interventions and risk factors listed above, can he 3-403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 1400f* 590.000. t 3403.11(E) Remaining Unsliced Portions of Beef - teem 1 Good Refail Practices Fc 530.080 Roasts* - ` 23_ 1 Management and Personnel I FC-2 .003 r18 Proper Cooling of PHFs 24. T Food and Food Protection I FC-3 .004 I f 25. Equipment and Utensils _ 1 FC-4 .005 _I 3-501.14(A) Coaling Cooked PHFsfrom 140`Fto 1 26, 1 Water.Plumbing and Waste ^i FC-5 .0% 70°F Within 2 Hours and From 70`F 27. + Physical Faciti 1C-8 .007 to 41`F(45'F Within 4 Hours.* L28. Posoncus or Toxic Materials t FC-7 .008 3-501.14(B) Cooling PRFs Made Froth Ambient 29. eciat R uirements I - ,009 7 ¢ Temperature Ingredients to 41'F/45'F 30. i Other ; Within 4 Hours* Denotes anticat ivm in the federal 1999 Fuld Caie or 105 C1v1R 590.000. k S R-Red Item ���E�I oU«'(� i/1(IJilfil i ■Llii/!�i �.l ._s ��/��►1i�7/%R. /% IMM,1%_ --- i i S I 3-501.14(C) PHFs Received at Temperatures Viciente ns Related to Foodborne Illness Interventions and Risk According to law Cooled to 1 Factors fftemsY-22) (Cant.) 41'F145'17 Within 4 Hours. 4 C 3-501..15 Coolie Methods for PHFs PROTECTION FROM CHEMICALS } 14 - Food or(rdlar Additives 19 PHF Hot and Colt Holding . 3,202.12 Additives o 3-50L16(B) Cold PHFs Maintained at rx below f 3-302.14 Protection from Una roved Additives* 590.004{F} 41 Ids F# Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above ,t 15 140'17. * 7-101,11 Identifying Information-original 3-501.16(A) Roasts Held at or above130OR Containers" - 20 Time as a Public Health Control y 7-102.11. Common Name-Working Containers* 3-501.19 - Time as a Public Heath Control* 7-201.t1 Separation-Storae* 590.004(H) Variance Requirement 7-202.11 .Restriction-Presence and Use* - - - - 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals* 7-204.12 Chemicals for Washing Product,Criteria* 21. 3-801.11(A) Unpasteurized Pre-packaged Juices and .Betzra es with Warning labels* 7-201.14 'ng encs.Criteria* 7-205.11 incidental Food Contact,Latbticantc* 3-801.11(B Use of Pasteurized Eggs* 7-206.11 Restricted Use Pesticides,Criteria* 3-301.11(D) flaw or Partially Cooked Animal Food and t Raw Seed Sprouts Not Served. } 7-206.I2 - . Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re=served. I{ 7-206.13 Tracking Powders,Pest Control and Monimrin *- CONSUMER ADVISORY - - 1 22 3-603.1 I Consumer Advisory Posted for Consumption of S TIMET TEMPERATURE CONTROLS Animal Foods That arc Raw.Undercooked or s 16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFs 3-40f.IIA(1)(2) Eggs- 155'F 15 See. Patbo ens.*Eggs r ubsEgos-Immediate.Service 145'Fl5sec* 3-302.13. Pasteurized Eggs s SSubstitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&flame E * Animals-US°F l5sec.* SPECIAL REQUIREMENTS f 3.401.11(13)(I)(2) Pork and Beef Roast-130'F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(10).in 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec. * catering,.mobile food,temporM,and 3-401.11(A)(3) Poultry,Wild Came,Staffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-I65'F 15 sec. * above if related to foodborne illness 3401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145017* 590,009 violations relating to good retail ` 3-401.12 Raw Animal Fowls Cooked in a practices should be debited under#29- 1 Microwave 165F* Special Requirements. I 3401A I(A)(I)(b) All other PHFs- 145°F 15 see. + f 17 Reheating for Hot bolding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-103.1I(A)&(D) PHFs 165-F 15 sec. * (Items 23-30) 3403.11(B) 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 above, canoe 3-403.11(C) Commercially Processed RTE Food- found in the following sectionsof the Food Code and 105 CMIR 1400F't 590.400. 3-403.11(E) Remaining Unsliced Portions of Beef ! Item ! Good Retail Areeetes FC 590.000 1 Roasts* L23, i Manaetament and Personnel FC-2 403 1g - Proper Cooling of PHFs 1 24.. I Food and Food Protection FC 3 .044 j 25. Equipment and Utensils 1 FC-4 i .005 w 3-501.M(A) Cooling Cooked PHFs from 140'F to ! 26 Water.Plumbing and Waste ! FC-5 t .006 70°F Within 2 Hours and From 70°1, 1 27. I Plivaical Facility FC-6 007 to 41 0171450F Within 4 Hours.* i 28 Pasonous or Toxic Materials FC-7 108 j 3-501.14(0) Cooling PHFs Made From Ambien 29. Spial R uirements - ,009 .( Temperature Ingredients to 41'Fh456F 30 i Other L�- - �+ Within 4 Hours* *Denotes Critical writ in the federal 1999 Fond Cade or 105 CSIR 590.000. { �•x53 9 - - r Commonwealth of Massachusetts « &A&ju ., City of Salem s ' Board of Health "> c r * Kimberley DriSCAl1= . «y 120 Washington Street,4th Floor , Mayor s y aSALEM;MA 01970 s j- Food/Retail Establishment Permit ti DATE PRINTED �`% 12/13/2012 aka # "01, ESTABLISHMENT NAME.• Giovanni's File Number.BHF 2005-000007 44 Jefferson Avenue ,c ' � y h Salem MA" 01970 _ LOCATED AT " 0044 JEFFERSON AVENUE ; SALEM,MA 01970 F= tg Permit Type `Permit No. Permit Issued. Permit Expires Fee Restrictions!'Notes FOOD SERVICE BHP 2013 0169 Jan 1,2013 Dec 31,2013 $140.00 ESTABLISHMENT t �a Total Fees: $140.00-- -'- _ x f $ T 3 «` r�' �_.' �� ;_t s` � ate, •�� - �x .i' b _ .• a' `�'-fix � s .-. Ivild - a i 5 PERMIT EXPIRES ecember 31, 2013 _ z pr'Board of Health ' s 1 st > "�° _ ffT This Permit is not transferable and must be reissued"upon change of ownership 1.or location The permit must be posted in a prominent location in the-Establishment.. 'Al- A - , In accordance with the State Sanitar Code beofre im _�evonations improvements,or-e m meet Chan es`'are made Y Y P 9 P g all plans for such must be submitted to and approved by-the Salem Board of Health` .: 4 page iy� " a «4W=ax +Y <h,�„? � '� �' ay ai CITY OF SALEM, MASSACHUSETTS PublicHealth BOARD OF HEAT:D-r P.....,..m..,...,.,.•,. 120 WAS] NO'rON S'Mu ET,4'°t FLOOR KIMBERLEY DRISCOLL Tra..(978)741-1800 FAX(978)745-0343 LARRY RAMDIN,RS/RE I-IS,CLIO,CP-FS Icamdin e salem.com MAYOR HFAIa'tl AGliN'I' Food Establishment Permit Application (Application must be submitted at least 30 days before the planned opening date) 1) Establishment Name: e a 2) Establishment Address: U 3) Establishment Mailing Address(if different): 4) Establishment Telephone No: 7 - ] 5) Applicant Name&Title: 6) Applicant Address: W 7) Applicant Telephone No: A- )t- jo ` 24 Hour Emergency No: Email: app) 100. L^t 8) Owner Name&Title(if different from applicant): 9) Owner Address(if different from applicant): 10) Establishment Owned by: 11) If a corporation or partnership,give name,title and home address of officers or partner. An ass Name Title Home Address cor oratio in mdual A partnership Other legal entity i4p.4 viv 12 Person Directly Responsible For Daily Operations Owner, Person in Charge, Supervisor,Manager,etc. Name&Title: ao f Address: Telephone No: - Fax: Email ., / Emergency Telephone No: 13) District or Regional Supervisor(if applicable) Name&Title: Address: Telephone No: Fax: Email: �� D rP` Amount: Check#:__rte ate'__� Food Establishment Information 14) Water Source: /M ,V o a ' /0�" I 15) Sewage Disposal'. J DEP Public Water Supply No: ( if applicable) 4rJi [' ,�uN 11 - Y /✓f-C✓ l�- �/ �Di4sy- 16) Days and H6urs of Operatio/ n: 17) No. of Food Employees: 18) Name of Person in Charge Certified in Food Protection Management: 7o sJn! Gerd d,y ? Required as of 101112001 in accordance with 105 CMR 590.003(A) it „/ j vpi a 19) Person Trained in Anti-Choking Procedures(if 25 seats or more): ❑ Yes No A/1,¢ 20) Location: 22 Establishment Type(check all that apply) (check one) Retail( Sq. Ft) ❑ Caterer Permanent Structure V Food Service-( Seats) ❑ Frozen Dessert Manufacturer Mobile Q(Food Service-Takeout ❑ Residential Kitchen for Retail Sale ❑ Food Service-Institution ❑ Residential Kitchen for Bed and .t( Meals/Day) Breakfast Home Y,j Food Delivery ❑ Residential Kitchen for Bed and 21) Length Of Permit: ...... - ----------------------------------------- Breakfast Establishments........................ (check one) RETAIL STORE ESTE AURANT Annual w,'_ ❑ Less than 1000sq.ft. $70 IFLess than 25 seats $140 Seasonal/Dates: ❑ 1000-10,OOOsq.ft. $280 ❑ Residential Kitchens $140 ❑ More than 10,000sq.ft. $420 ❑25-99 seats $280 ❑ More than 99 seats $420 Temporary/Dates/Time: - - ------ - ----------- ----------------------- ----------- ------------------------- --------- ❑ Bed &Breakfast/Childcare Services/Nursing Home $100 -- ---- ----------------- - ---------------------------- ----- -------------------------- ADDITIONAL PERMITS ❑ MAKE ICE CREAM, YOGURT/SOFT SERVE $25 ❑ PASTURIZATION $25 ❑TOBACCO VENDOR $135 ❑ALL NON-PROFIT $25 (Including, church kitchens, state funded childcare&private clubs) 23) Food Operations: Definitions: PHF-potentially hazardous food(time/temperature controls required) Non-PHFs-non-potentially hazardous food(no time/temperature controls required) check all that apply): RTE-ready-to-eat foods(Ex,sandwiches,salads,muffins which need no further processing Sale of Commercially PHF Cooked to Order Hot PHF Cooked and Cooled or Hot Held Pre-packaged Non-PHFs for More Than a Single Meal Service Sale of Commercially Preparation of PHFs For Hot And PHF and RTE Foods Prepared For Highly Pre-packaged PHFs Cold Holding for Single Meal Service Susceptible Population Facility Delivery of Packaged PHFs Sale of Raw Animal Foods Intended to be Vacuum Packaging/Cook Chill Prepared by Consumer Reheating of Commercially Customer Self-Service Use of Process Requiring A Variance Processed Foods for and/or HACCP Plan(including bare hand Service Within 4 hours contact alternative,time as public health control. Customer Self-Service of Ice Manufactured and Packaged for Offers Raw or Undercooked Food of Non-PHF and Non- Retail Sale Animal Origin Perishable Foods Only Preparation of Non-PHFs Juice Manufactured and Packaged for Prepares Food/Single Meals for Catered Retail Sale Events or Institutional Food Service Offers RTE PHF in Bulk Quantities To be completed by the Board of Health Retail Sale of Salvage,Out of Date or Reconditioned Food Total Permit Fee: Payment is due with application I,the undersigned,attest to the accuracy of the information provided in this application and I affirm that the food establishment operation will comply with 105 CMR 590.000 and all other applicable law. I have been instructed by the Board of Health on how to obtain copies of 105 CMR 590.000 and the Federal Food Code. 24) Signature of Applicant: Pursuant to MGL Ch.62C, sec. 49 ,I certify under the penalties of perjury that I,to my best knowledge and belief, Have filed all state tax returns and paid state taxes required under law. c 25) Social Security Number or Federal ID: �- C� 26) Signature of Individual or Corporate Name: GIOVGnrll I$ P,ZZ4 PETER M. MIRANDI,M.P.H. Registered Sanitarian 30 Washington Street,Danvers,MA 01923 978-774-3001;MPHenviro@gmail.com November 26, 2012 Mr.Larry Ramdin,RS/REHS, CHO, CP-FS Health Agent 120 Washington Street(4"floor) Salem, MA 01970 RE.Salem Giovanni's,44 Jefferson Ave Dear Mr.Ramdin, The purpose of this correspondence is to provide an update for you on the above referenced food establishment. The following key points are for your information: 1. Immediately upon your request, manager Jason Gentry successfully passed the ServSafe exam, of which I was happy to proctor. You were informed of that progress last month. 2. Since then, and after a brief discussion with you, I spent more than two (2) hours observing the operation during food preparation and service. Risk Factors and Foodbome Illness Interventions that I observed are briefly summarized below; complete details are documented in the attached Risk Control Plans. They include the following: a. PIC demonstration of knowledge,FC 2-102.11, 590.005 B b. Prevention of contamination from hands,FC 2-301.14, 590.004(E) c. Improper storage of wiping cloths,FC 3-304-14 d. Apparent time/temperature abuse of roast beef,FC 3-501.16 3. Next came the business of crafting Risk Control Plans and staff training. Please carefully review the attached SSOP's for full details. Your comments are cheerfully welcome. 4. Finally, it should be noted that a complete breakdown and proper cleaning of the facility preceded these measures; Manager Stephanie Noorigian is currently enrolled in a 9-hr ServSafe course at North Shore Community College. In closing, it is my opinion that Salem Giovanni's does not pose a serious threat to public health at this time. However, Salem BOH inspections that are conducted at least every 6-months will serve to validate this effort; your inspectors may find the attached Risk Control Plans useful during their routine inspections. Res9. iran ours, Pete i ` J 'h Chicken Cutlet5.25 6.25 Eggplant Cutlet 5.25'6.25— Steak Tip - - - "- `9.75 '- Char Broil Supj Pastrami 5.25 6.25 Hamburger 6.05 Chicken/Shrimp Kabob 9.25 Chicken Filet Roast Beef 5.25 6.25 Pepper Steak 5.05 6.05 Combo Dinner 9.751 Fish Fitet Seafood 5.05 6.05 Onion Steak 5.05 6.05 Chicken Finger! Mushroom Steak 5.05 6.05 American 5.05 6.05 BLT Cheese Steak 5 25 6.25 r 5.05 6.05 S'" m�w 5 45 6.45 steak s,; 1 Me; /Sa,..�oe '1F ` �a Ka ' ti t I 'G 9' I, hicken I Shf 155 F ._lt td5(Q Way Co - + 59.,, Way Co 4 �urbon Chl� 12:2, H . 0 ` . S =y dazed Hone 15.35 Chicken Finger 6.05 Buffalo Finger 6.45 rvedwifM1Oress„�ePiaereaa Add Feta Rn 0 • SALEM GIOVANNI'S Sanitation Standard Operating Procedures (SSOP's) INTRODUCTION BACKGROUND Like many current food safety principles, this manual is a perpetual work-in-progress. It is science-based and data-driven, much like the regulations behind its inception. As such, the intent is to provide a framework upon which to build an enlightened workforce, and the leadership of that workforce -management and the PIC's. During routine inspections, municipal food safety professionals identified Risks typical in many complex food service establishments. SALEM GIOVANNI'S management responded to those inspection • reports through the development of Risk Control Plans. In turn, the Risk Control Plans led to supporting Lesson Plans designed to meet the training need. To enhance the Lesson Plans, Images and Lesson Outlines have been included. The scope of this manual is to offer a limited set of Sanitation Standard Operating Procedures (SSOP's) that focus on controlling Risks identified by food safety professionals. All documents follow guidelines provided by the FDA Food Code and the Massachusetts Department of Public Health, Division of Food Protection. Salem Giovanni's SSOP's Introduction 1 © Peter M. Mirandi, MPH --- 11-17-2012 HOW TO USE THIS MANUAL • The manual is laid out by the Risk Control Plans. Behind each TAB is a Lesson Plan associated with a particular Risk Control Plan. Each Lesson Plan contains Images that support the training experience. For example, documents behind TAB-1 address Risk Control Plan #1 entitled, "Demonstration of Knowledge Pertaining to general duties of a Person-in-Charge (PIC)." To assist the trainer in filling this training need is a comprehensive Lesson Plan, images, posters, and an example of Active Managerial Control - the Michigan Risk Control Plan, TABS are also available for crucial operational documents as well. For example, behind TAB-3 lies the approved procedure for handwashing accompanied by two (2) separate posters and an easy-to-follow • Lesson Plan Outline. TAB-5 contains detailed instructions on avoiding time/temperature abuse, including a Poster, a Chart, and appropriate Log Sheets. In sum, this limited set of Sanitation Standard Operating Procedures (SSOP's) is structured enough to support the Person-In-Charge (PIC) to restore managerial control over procedures that have the chance for causing foodborne illness. It is also flexible enough to include additional staff requirements as they unfold. The overlying intent of this document is to learn it thoroughly, use it continuously, and improve it as needed. • Salem Giovanni's SSOP's Introduction 2 0 Peter M. Mirandi, MPH --- 11-17-2012 RISK CONTROL PLAN 1: • Demonstration of Knowledge 1 pertaining to general duties of a Person-in-Charge (PIC) LESSON PLAN 1.1: Introduction to Active Managerial Control RISK CONTROL PLAN 1: Demonstration of Knowledge pertaining to general duties of a Person-in-Charge (PIC) LESSON PLAN 1.2: Provide a Knowledgeable PIC at all times RISK CONTROL PLAN#2: Controlling Hands as a Vehicle of Contamination RISK CONTROL PLAN#3: 4 Demonstration of Knowledge pertaining to the proper storage of wiping cloths RISK CONTROL PLAN #4: Holding Food at Incorrect • 5 Temperatures RISK CONTROL PLAN #1: Demonstration of Knowledge pertaining to general duties of a Person-in-Charge (PIC) Establishment Name & Address: Prepared by: Salem Giovanni's Peter M. Mirandi, Registered Sanitarian 44 Jefferson Ave Salem, MA 01970 Date: November 28, 2012 RCP Based upon specific violation: Inspector's Name: FC 2-102.11, 590.005 B Peter M. Mirandi, RS Date of Inspection: 11-03-2012 Approving Authority: Larry Ramden Salem Board of Health Agent 1. Specific observation noted during inspection: PIC could not answer questions by inspector and displayed a lack of knowledge of active managerial control and food safety practices. Key staff members also need to be trained. 2. Risk Factor to be controlled or Public Health Intervention required: Demonstration of Knowledge by the person in charge (PIC) • 3. Hazard Failure to designate a person to be in charge of food safety operations, to be knowledgeable about foodborne disease prevention 4. Critical Limit or, what must be done to achieve compliance in the future: At all times there must be a PIC; The PIC must be knowledgeable 5. How will active managerial control be achieved (Corrective Action): 1.)Who is responsible for the control? 2.) What monitoring and record keeping is required? 3.) Who is responsible for monitoring and completing records? 4.) What corrective actions should be taken when deviations are noted? Steve Konis is the permit holder and is ultimately responsible for assuring that a knowledgeable PIC is available during all hours of operation. Stephanie Noorigian & Jason Gentry are the assigned PICs. So, they will monitor and record the PIC on a daily basis via their work schedules. All food handlers are to be trained in the principles of this requirement. If a deviation occurs, the corrective action is to immediately notify Stephanie Noorigian & Jason Gentry, Co-Managers. They can be reached at all times via cell phone. Contact numbers are can be found on the weekly schedule. If ever the deviation does occur, it shall be duly recorded on the weekly schedule. These schedules Salem Giovanni's RCP#I ©Peter M. Mirandi, MPH Page 1 • shall be filed for a minimum of 52 weeks and made available to the Salem BOH inspector during official inspections. 6. Procedure or Narrative This is a clear objective that is simple to implement. Key staff members have already been trained in the principles of a PIC who can demonstrate knowledge at all times. A record of this training is available through management. Next, management will implement a simple procedure of identifying a PIC for every shift. This typical weekly schedule shall be maintained in a file for 1-year and made available to the BOH inspector upon request. It shall not be a public record beyond the scope of this RCP. 7. Verify that the procedure works The contracted Registered Sanitarian shall audit the procedure until the end of November 2012. After that, the procedure can be verified at least every 6-months by the Salem BOH inspector. 8. How will the results of implementing the RCP be communicated back to the inspector: The log will be available for review by the regulatory authority upon request. As the person in charge of Salem Giovanni's, I have developed this risk control plan, in consultation with Peter M. Mirandi, Registered Sanitarian and understand the provisions of this plan. 9 OAA Ida-7 /00/Z Co-Manager Date Co-Manager Date Approving Authority Date Salem Giovanni's RCP#1 ©Peter M. Mirandi, MPH Page 2 SALEM GIOVANNI'S Sanitation Standard Operating Procedures (SSOP's) • RISK CONTROL PLAN 1: Demonstration of Knowledge pertaining to general duties of a Person-in-Charge (PIC) LESSON PLAN 1.1: Introduction to Active Managerial Control GOAL: The goal of this lesson is to introduce key personnel to the principles of a Risk Control Plan that integrates Active Managerial Control OBJECTIVES: By the end of this lesson, students will be able to: 1. Define a Risk Control Plan 2. Describe the benefits of a Risk Control Plan 3. State the five (5) CDC Risk Factors 4. State the five (5) public health interventions 5. Describe the key principles of Active Managerial Control — Develop Policies • based on the Risk Factors and PH Interventions, Monitor, Take Corrective Action, and Verify that the Corrective Action is working! MATERIALS: 1. ServSafe Manager Textbook, Chapter-8 2. Michigan Risk Control Plan Guidance Document 3. Instructor handouts of images DURATION: 50-minutes LESSON PLAN 1. Distribute and provide an overview of pages 8-3 to 8-4 of ServSafe Manager Coursebook, Chapter-8 2. Distribute and provide and overview of the Michigan Risk Control Plan Guidance Document 3. Distribute and review the above objectives with images Salem Giovanni's SSOP's RCP1/Lessonl.I 1 © Peter M. Mirandi, MPH --- 11-16-2012 a CENTERS FOR DISEASE CONTROL AND PREVENTION RISK FACTORS • �s K o� "^.,,L _�a °y'•�,. � rte. ry y{y{ Risk Factor #1 : Assure that all food comes from a safe source • mer Risk Factor #2: Assure that food is cooked to a safe internal temperature =Ga • r; °tr t Mb dor 11h, rM Risk Factor #3: Assure that all food is held at safe temperatures r _ 64 Risk Factor #4: Prevent X-contamination by assuring that all equipment and utensils are properly clean and sanitized. 0 0 0 ' 00 0 00 o 0 0 0 • Risk Factor #5: Practice good personal hygiene J now q s --rw r RISK FA CTORS 5 Most Common Causes Of Foodborne Disease CENTERS FOR DISEASE CONTROL AND PREVENTION I: Purchasing Food from Unsafe Sources 2: Failing to Cook Food adequately 3: Holdin2 Food at Incorrect Temperatures 4: Using Contaminated Equipment 5: Practicing Poor Personal Hygiene Compliments of MPH Food Safety--- Peter M. Mirandi, Registered Sanitarian www.MPHfoodsafety.com Y i Public Health Interventions 5 ways to control Risk Factors J ASSVPVICES, LW Us9 fx Fr 3 1: Demonstration of Knowledge 2: Staff Health Control 3: Control Hands as vehicle of contamination 4: Manage Time/Temperature Parameters 5: Consumer Advisory Compliments of MPH Food Safety--•Peter M. Mlrandi, Registered Sanitarian www.MPHfoodsafety.com �A . t Michigan Department of Agriculture A6RIC011UBE Food Service Sanitation Section Risk Control Plan Guidance Overview: The purpose of this guide is to help food operators, with the help of their inspector, write a simple yet effective Risk Control Plan. The use of Risk Control Plans for addressing chronic problems in food service establishments is encouraged. Benefits of a Risk Control Plan include: ➢ The plan, developed by the operator,allows the operator to consider all of the options and decide what is best for his/her establishment. ➢ Input from the sanitarian helps to create a team approach to problem solving. ➢ Creates long-term behavioral changes. ➢ Restores managerial control over procedures that have the chance for causing foodborne illness. Definitions: CDC Identified Risk Factors: The practices or behaviors,which have been identified by the Centers for Disease Control through epidemiological data as being the most prevalent contributing factors of foodborne illness or injury. CDC risk factors include: ➢ Poor personal hygiene ➢ Food from unsafe sources ➢ Inadequate cooking ➢ Improper holding temperatures ➢ Contaminated equipment Food Code Interventions: a)Demonstration of knowledge. b) Hands as a vehicle of contamination, c)Employee health,d)Time temperature relationships, e) Consumer advisory. Hazard: Any biological,physical,or chemical property that may cause an unacceptable consumer health risk. Risk: The chance or probability for harm to occur. Risk-based Inspection: An inspection approach focused on identifying significant behaviors and practices associated with the risk factors identified by the CDC and the Food Code interventions. Risk Control Plan: A mutually agreed upon plan that is written by the management of the food establishment and approved by the sanitarian. The plan describes the establishment's management system for controlling the chance of harm to occur. Uncontrolled Hazard: An unmanaged source of harm. 7.b-o7 When to Initiate a Risk Control Plan • For the most part, the normal inspection and inspection report writing process is • sufficient to eliminate Food Code violations. Violations are noted and then corrected. However, some uncontrolled hazards may become continuous or chronic. The Risk Control Plan process requires management to analyze the problem and propose a solution. Management is required to implement the plan over a given period of time while keeping records to verify the plan is working. Repeating the desired behavior over a given time period creates good long-lasting habits. Types of hazards normally covered under a Risk Control Plan Typically, Risk Control Plans address uncontrolled hazards that are procedural or behavioral in nature. Virtually any type of procedure needing managerial control ranging from facility/equipment cleaning and maintenance, equipment monitoring, time/temperature compliance, food handling, employee hygiene, etc. can benefit from a Risk Control Plan. One-time actions to fix a problem such as the installation of a vacuum breaker on a hose bib or the installation of a ventilation hood over a piece of cooking equipment are generally addressed by other means. Elements of a Risk Control Plan A Risk Control Plan must address: ➢ The hazard to be controlled • ➢ How the hazard will be controlled • ➢ Who is responsible for control ➢ What are the critical limits ➢ What monitoring, corrective actions, and record keeping are required ➢ The corrective action that will be taken should the critical limit not be met. ➢ The agreed time frame for correction ➢ How the results will be communicated to the sanitarian Sample Risk Control Plan A Risk Control Plan does not have to be written using any special form. This guide includes an example of a form for those that wish to use it, and a guide for completing the attached Risk Control Plan : • DESCRIBE THE VIOLATION (RISK FACTOR) /FOOD CODE SECTION NUMBER: (this is to be filled out by the inspector) This is a brief statement of the problem. For example, "Hamburgers are being cooked to 130 degrees F." State the code number of the violation observed. Why is this violation a food safety hazard? *******The following questions should be answered by the person in charge. Assistance can be provided by the inspector. • DESCRIBE THE PROBLEM. WHY IS THIS PROBLEM OCCURRING? WHY IS IT DIFFICULT TO CONTROL THIS PROBLEM? (Uncontrolled Process 1 Hazard examples can be found at the end of the document) The critical limit is the standard for each control measure to be applied for the purpose of eliminating, preventing, or minimizing a hazard. Example: The critical limit for cooling chili is to assure the food temperature goes from 140 degrees to 70 degrees within 2 hours, and from 70 degrees to 41 degrees within an additional 4 hours. (The FDA"Food Spec Sheet" and the`Equipment Spec Sheet" contain a summary of critical limits to control many hazards. The Spec sheets are available on the MDA website.) Knowing that the standard for food safety is to cool chili to 70 degrees within 2 hours, and to 41 degrees in an additional 4 hours,why is the chili not being cooled properly? Is there a problem with monitoring the process? Is there a lack of proper equipment to allow this standard to be met? What is the real issue that exists to prevent this critical step from occurring? • HOW WILL YOU CORRECT THE PROBLEM? In your facility,what can be done to assure that the chili will be cooled correctly? What are some approved cooling methods? What are some possible alternatives to cooling chili? • WILL STAFF NEED TO BE RE-TRAINED? WHO WILL TRAIN THEM? When you have figured out how to solve your problem, you must make sure that this plan will be followed to assure a long term correction. Who cooks and cools the chili? Do they understand the new process? Have you trained them to now cool foods properly? Do they understand that this solution is not only for the chili, but for all foods that need to be properly cooled? • HOW WILL THE CORRECTIVE ACTION BE MONITORED? • WHO WILL MONITOR IT? HOW OFTEN? It is important to devise a plan to instruct employees what to do when they observe that the critical limit is not met. Otherwise, the hazard will remain uncontrolled and unsafe food may be served to the public. Many corrective actions are simple. For example,the corrective action to be taken when an employee finds the temperature of a cooked hamburger to be 130 degrees F is "Continue to cook until critical limit is met". Other corrective actions may be more complex. The operator, for example, may set a critical limit of 38 degrees F for cooler unit air temperature. There may be a series of corrective actions that he/she might want to take when the limit is exceeded: A)Employee responsible for monitoring will notify the manager when the air • . temperature of a refrigerator reaches 41 degrees F. 7-6-07 • B) The manager will check the temperature setting of the unit. Adjust if • necessary. C) The manager will check the temperature of potentially hazardous food and the unit air temperature within 2 hours. D) If the critical limit is not met, transfer the potentially hazardous food to another cooler and call the repair service • WHO WILL CHECK THAT THE MONITORING WAS DONE? HOW OFTEN? Active Managerial Control is an important component to any risk control plan. Without monitoring, it is impossible to know that food safety issues are being addressed. By putting a plan into place where monitoring occurs at regular intervals, a long term correction can occur. • WHAT WILL BE DONE IF THE CORRECTION IS NOT WORKING TO CONTROL THE VIOLATION? When the person in charge discovers a problem with the correction, a new plan should be developed to promote food safety. • HOW WILL YOU COMMUNICATE THE RESULTS TO THE INSPECTOR" • To work toward a long term correction, a communication plan should be • developed with your inspector. Sometimes this is as simple as faxing charts (cooling/cold holding/hot holding /etc.) to your inspector weekly for a couple of months. For more serious violations, your inspector might arrange to stop by the facility (daily, weekly, monthly)to see if assistance can be provided. The Risk Control Plan should be agreed upon by both the person in charge and the inspector, creating a plan for long term compliance for the violation. 7-6-07 N I � z • • SALEM GIOVANNI'S Sanitation Standard Operating Procedures (SSOP's) • RISK CONTROL PLAN 1: Demonstration of Knowledge pertaining to general duties of a Person-in-Charge (PIC) LESSON PLAN 1.2: Provide a Knowledgeable PIC at all times GOAL: The goal of this lesson is to introduce policy to key personnel on how to schedule and record a knowledgeable PIC at all times. OBJECTIVES: By the end of this lesson, students will be able to: 1. Complete a monthly schedule for PIC 2. Maintain the monthly schedule records for 1-year 3. Demonstrate this record-keeping procedure to the Salem BOH during an inspection MATERIALS: 1. Customized Monthly Calendar DURATION: less than 50-minutes LESSON PLAN 1. Distribute the Customized Monthly Calendar 2. Demonstrate how it is to be used 3. Observe PIC's using the Customized Monthly Calendar Salem Giovanni's SSOP's RCP1/L.essonl.2 1 © Peter M. Mirandi, MPH --- 11-16-2012 Sun Mon Tue Wed Thu Fri Sat 1 2 3 7 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 • December PIC Salem • Iwww.MPHfoodsafety.com F1 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 .. FE Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 .. F1 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 • • FEMarch PIC Salem • Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 7Sun • ..• April PIC - Salem Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 1 May PIC . www.MPHfoodsafety.com F1 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 June PIC - Salem • www.MPHfoodsafety.com F1 Sun Mon Tue Wed Thu Fri L7 Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 July PIC - Salem Giovanni's www.MPHfoodsafety.com IF Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 • • • August • • www.MPHfoodsafety.com F1 —F— Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 September • Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 _ 1 0 • - '7Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 • • 3 • W • RISK CONTROL PLAN#2: Controlling Hands as a Vehicle of Contamination Establishment Name & Address Prepared by: Salem Giovanni's Peter M. Mirandi, RS, MPH 44 Jefferson Ave Salem, MA 01970 Date: November 28, 2012 RCP Based upon specific violation: Inspector's Name: FC 2- 301:14 Peter M. Mirandi, RS Date of Inspection: 11-03-2012 Approving Authority: Larry Ramden Salem Board of Health Agent 1. Specific observation noted during inspection: Gloves were observed being changed, but at no point during inspection were hands being washed by staff. Hands must be washed often (between duties, handling different food items, between glove changes, etc.) 2. Risk Factor to be controlled or Public Health Intervention required: Controlling hands as a vehicle of contamination. • 3. Hazard The hands may become contaminated when the food employee engages in specific activities. The increased risk of contamination requires handwashing immediately after the activities listed. The specific examples listed in the Food Code are not intended to be all-inclusive. Employees must wash their hands after any activity which may result in contamination of the hands. 4. Critical Limit or, what must be done to achieve compliance in the future: Properly supplied and conveniently located handwashing stations must be available for use at all times. All food-handling employees must be trained in the proper method of washing hands. Handwashing must be continually monitored by the PIC. 5. How will active managerial control be achieved (Corrective Action): 1.) Who is responsible for the control?2.)What monitoring and record keeping is required? 3.) Who is responsible for monitoring and completing records? 4.) What corrective actions should be taken when deviations are noted? Steve Konis is the permit holder and is ultimately responsible for assuring that all food handling employees are knowledgeable of proper handwashing technique and are • properly washing hands whenever hands become contaminated. Stephanie Noorigian & Salem Giovanni's RCP#2 © Peter M. Mirandi, MPH Page 1 • Jason Gentry are the assigned PICS. So, they will monitor for inadequate handwashing. If this does occur, it will identify a training need and provides grounds for implementing training to meet this gap between correct handwashing practices and what is actually being conducted. A record of such training should be maintained. 6. Procedure or Narrative This is a clear objective. However, implementation is time consuming and labor intense. Further, a commitment must be made by management to conduct routine, on-the-job- training (OJT). Records of formalized training sessions should be are maintained. 7. Verify that the procedure works The contracted Food Safety Specialist/Registered Sanitarian shall continue to provide incidental OJT as needed until the end of November 2012. After that, management must implement a plan. This plan can be verified at least every 6-months by the Salem BOH inspector. 8. How will the results of implementing the RCP be communicated back to the inspector: A routine handwashing training plan will be made available for review by the regulatory • authority upon request. As the person in charge of Salem Giovanni's, I have developed this risk control plan, in consultation with Peter M. Mirandi, Registered Sanitarian and understand the provisions of this plan. Co-Manager Date J 1`/�1 Co-Manager Date • Approving Authority Date Salem Giovanni's RCP#2 ©Peter M. Mirandi, MPH Page 2 LESSON OUTLINE 2.1: Controlling Hands as a Vehicle of Contamination 1. Define: a. Food Contamination is the presence of biological, chemical or physical hazards in food. b. Cross-Contamination occurs when microorganisms are transferred from one food or surface to another, often by way of cutting boards, countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to foodborne illness. c. Wash is to make surfaces clean of visible soil. d. Sanitize is to reduce the numbers of harmful microorganisms to a safe level. Applying arp oiler concentration of chemical to the area and allowing it to air dry effectively accomplish this. 2. Utilizing the Poster, HANDS & PERSONAL HYGIENE, review the key-points on personal hygiene 1 Utilizing the Poster, PROPER HANDWASHING STEPS, demonstrate the steps of proper handwashing 4. Request that each student demonstrate the technique while instructor evaluates 5. Do the students have questions? 6. RESERVED FOR INSTRUCTORS' NOTES i I Salem Giovanni's SSOP's RCP#2lLesson2.1 1 0 Peter M. Mirandi,MPH--- 11-16-201.2 a - I ' PROPER HAND WASHING a g START� A � � e • do 1.Wet hands C HAND °2.3 p 6.Turn off WASHING (20 seconds) taps with towel STEPS TEPS o 00f, 3. Scrub backs of hands, wrists, between fingers, 5. Towel dryunder fingernails. � 4. Rinse Compliments of MPH food Safety---Peter M. Mirandl, Registered Sanitarian www.MPHfoodsafety.com I ' oyi HANDS & PERSONAL HYGIENE CROSS-CONTAMINATION I' when microorganisms are 't transferred from one food or surface to another KEEP YOUR HANDS CLEAN! NO BARE HAND CONTACT OF READ-TO-EAT FOODS WASH HANDS BEFORE REPLACING GLOVES PERSONAL HYGIENE Habits that include keeping hands, hair, and body clean and wearing clean uniforms. Avoid unsanitary actions and • report illness too! Compliments of MPH Food Safety---Peter M. Mirandi, Registered'Sanitarian www.MPHfoodsafety.com 4 • RISK CONTROL PLAN #3: Demonstration of Knowledge pertaining to the proper storage of wiping cloths Establishment Name & Address: Prepared by: Salem Giovanni's Peter M. Mirandi, RS, MPH 44 Jefferson Ave Salem, MA 01970 Date: November 28, 2012 RCP Based upon specific violation: Inspector's Name: FC 3-304-14 Peter M. Mirandi, RS Date of Inspection: 11-03-2012 Approving Authority: Larry Ramden Salem Board of Health Agent 1. Specific observation noted during inspection: Wiping cloths used for wiping spills not stored in a chemical sanitizing solution as specified in C4-501-1.14 between uses. 2. Risk Factor to be controlled or Public Health Intervention required: Preventing Contamination from equipment and utensils 3. Hazard: Wet and dry wiping cloths are a potential source of cross-contamination whenever they become soiled and are not properly cleaned and sanitized. 4. Critical Limit or, what must be done to achieve compliance in the future: At all times when not in use, wet wiping cloths shall be stored in a container of pre-mixed sanitizing solution. If Chlorine is to remain the sanitizer of choice, it shall be mixed and maintained at 50ppm at 100-degrees F.; if a quaternary ammonium solution is to be employed, it shall be mixed and maintained in accordance with manufacturers' specifications. The PIC must be knowledgeable of safe usage and the procedures for properly mixing and recording sanitizing solutions. It is critical that a PIC be aware, at all times, of the hazards associated with the inadvertent contamination from soiled wiping cloths used on food contact surfaces, equipment and utensils. 5. How will active managerial control be achieved (Corrective Action): 1.) Who is responsible for the control? 2.) What monitoring and record keeping is required? 3.)Who is responsible for monitoring and completing records? 4.) What corrective actions should be taken when deviations are noted? Salem Giovanni's RCP#3 © Peter M. Mirandi, MPH Page 1 Steve Konis is the permit holder and is ultimately responsible for assuring that all food handling employees are knowledgeable of proper storage procedures for wiping cloths. Stephanie Noorigian & Jason Gentry are the assigned PICS. They will mix and test sanitizer, log results and maintain sanitizing logs for a period of 90-days. They shall also monitor food handlers for improper storing of wiping cloths. If this does occur, it will identify a training need and provides grounds for implementing training to meet this gap between correct storage of wiping cloths and what is actually being conducted. A record of such training should be maintained. 6. Procedure or Narrative This is a clear objective. However, implementation requires a commitment by management to conduct routine, on-the-job-training (OJT). Records of formalized training sessions should be are maintained. 7. Verify that the procedure works The contracted Food Safety Specialist/Registered Sanitarian shall continue to provide incidental OJT as needed until the end of November 2012. After that, management must implement a plan. This plan can be verified at least every 6-months by the Salem BOH inspector. • 8. How will the results of implementing the RCP be communicated back to the inspector: The PIC shall demonstrate a simple testing of sanitizer and sanitizer log sheets will be made available for review by the regulatory authority upon request. As the person in charge of the Salem Giovanni's, I have developed this risk control plan, in consultation with Peter M. Mirandi, Registered Sanitarian, and understand the provisions of this plan. Co-Manager Dafe � n om' 111,;2:7 lo- - Co-WiGager Date Approving Authority Date • Salem Giovanni's RCP#3 0 Peter M. Mirandi, MPH Page 2 LESSON OUTLINE 3.1: Principles of Preventing Food Contamination 1. Key Terms a. Food Contamination: is the presence of biological, chemical or physical hazards in food. b. Cross-Contamination: occurs when microorganisms are transferred from one food or surface to another, often by way of cutting boards, countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to foodborne illness. c. Wash: is to make surfaces clean of visible soil. • d. Sanitize: is to reduce the numbers of harmful microorganisms to a safe level. Applying arp oper concentration of chemical to the area and allowing it to air dry will effectively sanitize. 2. How do microorganisms travel? By people when they: a. Cross-contaminate when using equipment and utensils b. When other food contact surfaces have been improperly wiped with cloths that are not clean & sanitized c. Prepare ready-to-eat food with bare hands d. Serve food using bare hands • Salem Giovanni's SSOP's RCP#2/Lesson-1 1 © Peter M. Mirandi, MPH --- 11-16-2012 • Page 2 3. How do we prevent microorganisms from contaminating food during preparation and serving? a. Store wiping cloths in properly prepared sanitizing solution between uses. SALEM GIOVANNI'S POLICY STATEMENT: Whenever wiping cloths are not in use, they shall be stored in a sanitizing solution that has been prepared by a trained Person-in-Charged; that sanitizing solution shall be properly logged; sanitizer logs shall be retained for 6-months. 4. Demonstrate proper preparation, logging and retaining of sanitizer and sanitizing logs. 5. Questions? • Salem Giovanni's SSOP's RCP#2/Lesson-1 2 © Peter M. Mirandi, MPH --- 11-16-2012 a WIPING CLOTHS AVOIDa 0 spi IE blN6 STORE WIPING CLOTHS IN SANITIZING SOLUTION * NOT on food contact surfaces or above food => RISK FACTOR: CONTAMINATED EQUIPMENT/PROTECTION FROM CONTAMINATION * Sanitizing Solution Must Be Mixed Only By Trained Staff * Use Proper Test Kit To measure (parts per million - ppm) * Log Results 3-times Daily Compliments of MPH Food Safety---Peter M. Mirandi, Registered Sanitarian www.MPHfoodsafety.com Sanitizer Log Time/Date MONTH of ,2C E LPPM IN TIME/PPM IN TIME I PPM IN TIME/PPM 1 1 2 3 4 5 7 8 10 Il 12 13 14 15 17 20 22 24 2-1 2 28 29 30 31 Salem Giovanni's 11-03-2012 t Peter M.Mitandi,RS,MPH 0 • 5 v1 • RISK CONTROL PLAN#4: Holding Food at Incorrect Temperatures Establishment Name & Address: Prepared by: Salem Giovanni's Peter M. Mirandi, RS, MPH 44 Jefferson Ave Salem, MA 01970 Date: November 28, 2012 RCP Based upon specific violation: Inspector's Name: FC 3- 501.16 Peter M. Mirandi, RS Date of Inspection: 11-03-2012 Approving Authority: Larry Ramden Salem Board of Health Agent 1. Specific observation noted during inspection: Holding cooked roast beef at slicing area in the temperature danger zone without adequate time/temperature control procedures in place. 2. Risk Factor to be controlled or Public Health Intervention required: Improper holding of foods 3. Hazard: • Bacterial growth and/or toxin production can occur if potentially hazardous foods remain in the "temperature danger zone" of 41 to 135-degrees F too long. U to apoint, the rate P g g g P of growth increases with an increase in temperature within that zone. Operations requiring holding foods without temperature control require a time management policy to be in place in order to control the possibility of bacterial growth. 4. Critical Limit or, what must be done to achieve compliance in the future: Potential hazardous foods shall be held at 41-degrees F or less. 5. How will active managerial control be achieved (Corrective Action): 1.) Who is responsible for the control?2.)What monitoring and record keeping is required? 3.)Who is responsible for monitoring and completing records? 4.) What corrective actions should be taken when deviations are noted? Steve Konis is the permit holder and is ultimately responsible for assuring that food is safe. Stephanie Noorigian & Jason Gentry are the assigned PICS. They will monitor temperatures of each lot of roast beef from receiving through holding, cooking, hot holding and service, until completely used. Temperatures shall at all times comply with • the ROAST BEEF TIME TEMPERATURE ABUSE CHART. Temperatures will be recorded in a log and maintained for 90-days. The temperature of all roast beef will be monitored and Salem Giovanni's RCP#4 © Peter M. Mirandi, MPH Page 1 recorded by the PIC. If a deviation in the correct temperature is observed, the following • corrective actions shall be implemented: 1.) If the temperature of the food is within the time/temperature danger zone for more than 6-hours, the food shall immediately be destroyed; 2.) If more than 6-hours has elapsed since the last monitoring time, the food shall be considered distressed. Distressed food shall be isolated and be found unfit for service to the public until such time that a laboratory analyses can deem otherwise. 6. Procedure or Narrative Without automated temperature-monitoring equipment, this objective is difficult to manage. However, with proper training, this object is simple to meet during normal operating hours. The PIC shall incorporate simple temperature logs for individual lots of roast beef and assure that every piece of roast beef is being properly held, monitored, recorded at least every 6-hours. Corrective action shall be immediate and logs shall be maintained for 90-days. 7. Verify that the procedure works The contracted Food Safety Specialist/Registered Sanitarian shall continue working with management to develop a typical monitoring and record keeping system until the end of November 2012. After that, the system can be, verified at least every 6-months by the Salem BOH inspector. 8. How will the results of implementing the RCP be communicated back to the inspector: Temperature monitoring logs for all roast beef will be maintained for 90-days. The Salem BOH inspector may request to view these logs during routine inspections or whenever the food establishment is inspected. As the person in charge of the Salem Giovanni's, I have developed this risk control plan, in consultation with Peter M. Mirandi, Registered Sanitarian and understand the provisions of this plan. Co-Manage ate Co-Manadd Date • Approving Authority Date Salem Giovanni's RCP#4 C Peter M. Mirandi, MPH Page 2 SALEM GIOVANNI'S Sanitation Standard Operating Procedures (SSOP's) • RISK CONTROL PLAN 4: Holding cooked roast beef at slicing area in the temperature danger zone without adequate time/temperature control procedures in place. LESSON PLAN 4.1: Introduction to Time/Temperature Abuse GOAL: The goal of this lesson is to introduce key personnel to the principles of a Time Temperature Abuse as it pertains to roast beef OBJECTIVES: By the end of this lesson, students will be able to: 1. Identify a CDC Risk Factor: Failure to hold foods at safe temperatures. 2. Calibrate a bi-metallic stemmed thermometer 3. Define the Food Safety Temperature Danger Zone 4. Demonstrate the proper procedure for taking temperature of roast beef 5. Log temperatures of roast beef during the flow of the food 6. Retain temperature log sheets for 90-days MATERIALS: 1. ServSafe Manager Textbook, Chapter-4 2. A bi-metallic stemmed thermometer 3. Instructor handouts of images DURATION: 50-minutes r LESSON PLAN 1. Distribute and provide an overview of pages 4-1 to 4-13 of ServSafe Manager Coursebook, Chapter-4 2. Demonstrate the proper procedure for calibrating a bi-metallic stemmed thermometer using the ice-point method 3. Demonstrate the proper technique of logging temperatures and retaining log . sheets 4. Review the above objectives with images Salem Giovanni's SSOP's RCP1/Lessonl.1 1 © Peter M. Mirandi, MPH --- 11-16-2012 • ROAST BEEF TIME/TEMPERATURE ABUSE CHART RECEIVING AND COLD HOLDING 41 -degrees F or below PROPER COOKING 130° F for 112 mins 1310 F for 89 mins 133° F for 56 mins • 135° F for 36 mins 136° F for 28 mins 138° F for 18 mins 140° F for 12 mins 142° F for 8 mins 144° F for 5 mins HOT HOLDING W/ OUT TEMP CONTROL 6 hrs between 135° F and 41 ° F* * Roast beef held below 135°F for less than 2-hours may be re-heated to • 165°F within less than 2-hours then resume Time/Temp monitoring Salem Giovanni's SSOP © Peter M. Mirandi, MPH g � AML I ' TEMPERATURE DANGER ZONE Foodborne microorganisms rapidly grow between 41°F and 135°F (5°C to 57°C) RD= . cock fly,&egwk IWb&-d Temafuvva • ..-. eeef/e 9lfeab1946°F;.FW -. ftwv Tepowelal Brei "'V,"t X,► �. hof food 1404 F W WC+C 104 120 �n,;. . Pae(1450 F) •='M py 1`f1/-: ;A Gama beef[1W F) 60 Fag a*former, OW F) FOeheeley'jlertt3emtire �• 44 Ferarbaan 20 200 KW reads OF 220 a:. Colder taSl a7 PmdYrAlo a, A � then 10-F Time-temperature abuse occurs any time food is allowed to stay in the > T C� temperature danger zone during shipment or storage Compliments of MPH Food Safety---Peter M. Mirandi, Registered Sanitarian www.MPHfoodsafety.com AVOID TIME/TEMPERATURE ABUSE - Roast Beef Time/Temp Log MONTH of ,20 Tim em L #- R IN Time/Tem — IN Time em — IN Time ITemp—JJQW IN Time —H Id I 1 2 3 4 5 6 8 10 11 12 13 14 17 20 22 21 24 28 29 30 31 Salem Giovanni's 11-03-2012 O- Peter M.Miwndi,RS,MPH CALIBRATION LOG MONTH of ,20 T ERM METER#1 AM IN THERMOMETER# 1 PM IN THERMOMETER#2 A IN THERMOMETER#2 PM IN 1 2 3 4 5 8 10 II 12 13 14 17 10 2 22 24 26 28 29 30 31 Salem Giovanni's 11-03-2012 1 O Peter M.Mirandi,R5,MPH 0 0 0 O CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH • KIMBERLEY DRISCOLL 120 WASHINGTON STREET,4"FLOOR MAYOR TEL.(978)741-1800 FAx(978)745-0343 LARRY RAMDIN,RS/REHS,CHO,CP-FS LRAMDIN n.SALEM.COM HEALTH AGENT COMPLAINT INTAKE FORM Date: 1 -10-.13 Time: 1 I '3�+h Received By: Complaint Number: 0429 Complainant Nfli ij Address: Phone: q "1 �- J S-1 -Z-1 F-3 1yg�' c,mo\t, a-Arjo t W C'� lays N o5\?— e93 UNI • B :d Investi ate1 6� Date: 1-)O-1 -.x E Y �R�NS� ur+, Property Owner/Occupant Name Telephone#: T W6vIP Iii f'Ia�S L S�ua�Ul)�n.�rsC 16 ' r" akL Lp�U ra►�r� )lam g1� iP T1�a� 1a1. O�c� e��i' Soy Z�. ramp la`k, 1VT� 1:�\, F'aaL?e a§-' C-� 4�,1�.� ��bs\�o�• �.�a `S�ca�' �Gw��av\� 1�b-'4L ��r8�'\A�IP.� PETER M.MIRANDI,M.P.H. Registered Sanitarian 30 Washington Street,Danvers,MA 01923 978-774-3001;MPHenviro@gmail.com October 29,2012 Ms. Stephanie Noorigian,Manager Giovanni's Salem 44 Jefferson Avenue Salem,MA 01970 RE.Food Safety Consulting Services Dear Ms.Noorigian, On October 24, so as to immediately begin compliance with the Salem Board of Health (BOH) Order to Correct dated October 22, 2012, I was happy to assist you to reach your initial goal: To re-certify Jason Gentry as a ServSafe manager. We were fully successful in this effort. The other elements of your corrective action plan include the following: 1. Register at least one(1)other person-in-charge(PIC) in a ServSafe training program; 2. . Retain my food safety consulting services to identify all existing risks factors, provide training services for your staff with objectives to control risk factors, and to assist you in redeveloping a master cleaning schedule. The purpose of this correspondence is to provide documentation of your commitment to fully address all elements of the aforementioned BOH Order to Correct. To avoid further action by the Salem BOH,I am also copying Mr.Larry Ramdin, Salem Health Agent with this letter. In closing I would state that your immediate response to initiate corrective action is commendable and I look forward to developing an efficient working relationship with you, based on the Scope of Services described in the attached contract. Implementation of this contract will safeguard public health and provide to consumers food that is safe, unadulterated,and honestly presented. Sinc y/andi Pe rqM c.Larry Ramdin, Salem Health Agent a 3f?M1 CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 12.0 WASHINGTON STREET,4"'FLOOR I'ttUl1CI'ICflIt11 ere.em.rmmm<.eroreee. KIMBERL.EY DRISCOLL TEL.(978)741-1800 FAx(978)745-0343 MAYOR - e•salem.com LARRY RAMDIN,RS/REHS,CHO,CP-FS . . HEALTH AGENT October 22, 2012 Mr. Steve Kokonesis Owner,Giovanni's 44 Jefferson Avenue Salem MA 01970 Dear Mr. Kokonesis, Re: Meeting 10/22/12 Giovanni's Emergency Closure At a meeting held in the Board of Health offices,we discussed concerns about the issues observed at guiovanni's pizza 44 Jefferson Avenue that led to the emergency closure of the restaurant. Items that were discussed An inspection was done on 10/19/12 and numerous violations were found which lead the health agent to close the establishment. Violations were posted on the doors.Reports were removed by the owner's granddaughter and returned by the owner's daughter.The Health Agent informed the owner that this was a violation of the code and his permit could have been revoked. • 2 dogs were observed in the food preparation area • A commercial cleaning company was called and cleaning was done over the weekend.The invoice will be provided for us. • Failure of management to follow requirements of Food code to protect the public We were advised of the following • Owner acknowledges that there are issues that needs to be resolved and will make every effort to ensure the violations do not re-occu, ,ham,, • Mr. kokonesis daughter Na�ri advised that she was educated in Business management and will be taking a more active role in the business operations to ensure that there is not a reoccurrence of these issues • •A trainer will be contacted to retrain staff Follow up action/requirements • A food trainer needs to be contracted to retrain the staff • Redevelop a master cleaning schedule for opening closing and monitoring • Certified Food Manager ust be present during operating hours of the establishment. Larry Ramdin Health Agent 9787448799 P1 Oct 22 12 07:09p Stephanie Attention : Liz Copy of Commercial. Cleaning Receipt Giovanni's Roast Beef&: Pizza 44 Jefferson Ave. Salem, MA 01970 Please contact me if anything else is needed. Stephanie Noorigian 7813898 7990 `Oct 22 12 07:09p Stephanie 9787448799 p.2 i rM PuroClean PDR Estimate 00 Andover Street#265 Date Estimate# Peabody, MA 01960 lazal2012 C-102012-1 Name!Address Giovannis Attn:Jason Gentry,Mgr 44 Jefferson Avenue Salem,MA 01970 Project Description Qty Cost Total PuroClean Property Damage Restoration thanks you for the opportunity to present this estimate 2,000.00 2.000.00 for damage at the indicated property address. The estimate is based upon the findings of the PuroClean inspection.All findings are based upon what was visible and idetttified at the time of inspection. The scope of the work,which impacts the price,may change once work has begun il;and only if,additional damage is found that was not idendfied.PuroClean works hard to identiA,all damage during the initial inspection,but damage hidden behind walls and flooring,etc.is not always identifiable. PROPOSAL: Rear prep room area to include clean and sanitize all surfaces.Additional fees will be added if further work is necessary above and beyond the initial scope of work Cost for PuroClean services:$2,000.00. SPECIAL NOTES.PLEASE READ AND UNDERSTAND: '[his proposal does not include any reconstruction/rebuilding unless specifically mentioned;s a line item.Permeable materials that have to bo removed as part of the cleanup process will not be replaced by PuroClean unless specifically mentioned as a line item. This proposal is for work in the rear prep room space only. PAYMENT: 100%immediately on completion of the work. Please contact me directly with any questions or concerns. John Posiviata T hank you for the opportunity to serve you. Subtotal $2,000.00 Sales Tax {6.0%) $0.00 Phone# Fax E-mail Total $2,000.00 978530-4040 9'.8530-4041 jposiviata��pnraclean.cum Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,4h Floor Division of Food and Drugs Salem, MA 01970-3523 Tel. (978) 741-1800 Fax (978) 745-0343 City/Town of 5c?,(M Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. Name \ f' Datej Type ofOperation(s) Type of inspection Ch cNOL( 4S ❑ Food Service ❑ Routine Address Risk ❑ Retail JZ Re-inspection Telephon Level El Residential Kitchen Previous Inspection -C7t ❑ Mobile Date: Owner HACCP YIN ❑ Temporary ❑Pre-operation Q ❑ Caterer ❑Suspect Illness Person-in-Charge(PICr Time ❑ Bed&Breakfast ❑General Complaint Inspector Out: Permit No. ❑.Other Each violation ch ed 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_(Red Items) Anti-Choking 590,009(E) ❑ Violations marked may Tobacco 590.009(F) (]y pose an imminent health hazard and require immediate Allergen Awareness 590.009(G) Elcorrective action as determined by the Board of Health. . FOOD PROTECTION MANAGEMENT - ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties • EMPLOYEE HEALTH - ' - ❑ 13. Handwash Facilities -- - -. ... .. . •. .' 11 PROTECTION FROM'CHEMICALS _ - _- ❑ 2. Reporting of Diseases by Food Employee and PIC El 14.Approved Food or Color Additives ^ El3. Personnel with Infections Restricted/Excluded _ ❑ 15. Toxic Chemicals FOOq'FROM APPROVED SOURCE _ - --- -• TIMEITENIPERATURE:CONTROLS'iO.&intI - Hazardotis Foods)-,' ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17.Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling PROTECTION FROM CONTAMINATION _ ., ❑ 19. Hot and Cold Holding ❑ 8. Separation/Segregation/Protection ❑20. Time as a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing .REQUIREMENTS FOR:HIGHLYSUSCEPTIBCE=POPULAT IONS P(HOP)_f El 10. Proper Adequate Handwashing El21.Food and Food Preparation for HSP El11. Good Hygienic Practices jCONSUMERADVISORY �$ El22. Posting of Consumer Advisories Violations Related to Good Retail Practices_(Blue Number of Violated Provisions Related Items) Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions (� immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22); v of Health. Noncritical (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 23. Management and Personnel (Fc-2X590.003) by a Board of Health member or its agent constitutes an 24. Food and Food Protection (FC-3X590.004) order of the Board of Health. Failure to correct violations 25. Equipment and Utensils (FC-axsso.005) cited in this report may result in suspension or revocation of the food establishment permit and cessation of food 26.Water, Plumbing and Waste (FC,5X590.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (FC-6X590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7X590.008) 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: Inspector's Signator • Print: PICS Signatur . Print: 4IUE�d Page j of aPages i Violations Related to Foodborne Illness interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION Cross-contamination FOOD PROTECTION MANAGEMENT 3-302.11(A)(1.) j Raw Animal Foods Separated from I 590.003{A Assignment of ReMp nsibilit * Cooked and RTE Feeds* 590,003(B) Demonstration of Knowledge" Contamination from Raw ingredients 2-143 I1 Person to charge duties 3-302.11(A)(2) Raw Animal Foods Separated from Each Other" EMPLOYEE HEALTH Contamination from the Environment 2 590,0(03(C) Responsibility of the person in charge to 3-302.11(A) Food Protection* require reporting by food employees and 3-3a2.15 WashingFruit's and Vegetables a Hearts* 3-304.11 Food Contact with Equipment and " 590.003(1`) Responsibility Of A Frxx1 Employee Or An Utensils* Applicant To Report,To The Person In Contamination from the Consumer Char * 3-306.14(A)(B Returned Food and Reservice of Food* 590.003E Re . 'n by Person in Charge* DupositiorrotAcketaratedorContaminated 131 590.003(1)) Exclusions and Restrictions* Food 590.(M)3(E) I Removal of Exclusons and Restriel9on, 3-;x;1.11 Discarding or Reconditioning Unsafe Food* FOOD FROM APPROVED SOURCE Food Contact Surfaces Food and Water From Regulated Sources 9 - 590.004{A-B) C�mtliance with focal Law* 4-501-111 Manual Warewashing-Hot Water 3-201,12 F<w i Hertnetica3l Sealed Container" Sanitization T'entperaiures* 3.201.13 Fluid Milk and MilkPrtxiucts* 4-501.112 Mechanical W'azewashing-HotWater Sanitization Tem eraturos* 3-202.13 Shell E s* 7- 01.I14. Chemical,Sanitization-to H, 3-202.14 Eggs and wblitk Products.Pasteurir_z<!* �p concentration and hardness. 3-202,16 fee Made From Potafrlc Drinking 41'atar" 4-601.11(A) Equipment Food Contact Surfaces and 5-101.11 Drinking Water from an Approved S stent* Utensils Clean* 590.006(A.) Bottled Drinking Water 4-602.11 Cleaning Frequency of Equipment Food 590.006(13) Water Meets Standards in 310 CNIR 22.1;* Contact Surfaces and Utensils* ShelBish and Fish From an Approved Source 4-702.11. Frequency of Sanitization of Utensils and - 3-201.14 Fish and Recreationally Caught Moll'wcaa Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP 11sted Chemical* _ Sources" Ip Proper,Adequate Handwashing _ Game and Wald Mushrooms Approved by 2.301.11 Clean Condition-Hands and Arms* Regulatory Authorlt 3-202.13 SheilstockIdentific:tion i'reser)0 2-301..12 Cleaning Procedure* 540A04(C) Wild Mushrooms* 2-301.14 When to Wash* 590M 17 WildGamM shroo* - II Good Hygienic Practices Receiving/Condition 2-401. t Eating,Drinkingor UsingTobacco* S 3-202.11 PHFs Received at Proper Tenceratures* 2-101.L2 Discharges Fromthe.Eyes, and Mouth* 3.2{PZ,15 Pact age ince.it __ 3-301.12 Preventing Contamination When Tasting* 3._1(,i,i l _ Food Safe and Unadulterated* E]E 12 Prevention of Contam[nation from Hairdo 6 TagslRenoeds.Shelistocit - _ 3-202.18 SheBsfock[deniificatinn* 591?.004(E) Preventing Contamination from Employees* 3-203.1.2 Shellstock Identification Maintained* 13 Handwash Facilities TagsMecords:-Fish Products _ Convenientty Located and Accessible 3 402.11 Parasite Destruction"' 5-203.11 Numbers and Capacities* 3-402.12 Records,Creation and Retention* 5-204.11. Location and Placement* 590.004!) Labeling of ingredients' ? Conformance with Approved Procedures 5-205.11. -Accessibility, ration and Maintenance ConferPlans Suppirsd with Soap and Hand Drying 1HACCP3-502.11. Specialized essiDg Methods* Devices 3-502:12 Reduced oxygen acka" <g,ncriteria* - 6-301.11 Handwashin Cleanser,Availability - b-307_1.2 Hand Dr Provision 13-101A2 Conformance with An ,ovedProcedures* 'F Denotes critical item is-the Werat 1999 Fwti Code or SUS CMR 590.{li"ii). CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: a of- Item Code C—Critical item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE PRINT CLEARLY tl cR ca S �vt �l t O Oi { lq i • S 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.11jujQclerstand that noncompliance may result in daily fines of twenty-five tars c suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ voluntary Disposal ❑ Other: j3-501,14(C) PHFS Received at Temperatures i; Violations Related to Foodborne fitness huer✓enflons and Risk According to Law Cooled to � Factors(Ifeme 1-=) (Cant.) 41'F/45'F Within 4 Hours. PROTECTION FROM CHEMICALS3-501.15 Cooling Methods for PHFS PHF Hot and Cold Holding 14 Food or Color Additives - 19 - * 3-501,16(B) Cold PRFs Maintained at or below 3-20212 Additives ' 590.004(M 4101450 F* 3-30114 Protection from Una roved Additives' ( 3-501.16{A} Hootf PHFS Maintained of or above 15 Poisonous or Toxic Substances 140°F. 7-101,11 Identifying Information-Original 3.501.16(A) Roasts Held at or above 1300F. Containers* 2® Time as a Public Health Control 7-102.11. Common Name-WorkingContainers* 7-201-11 Separation-Storage* 3-501;19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Oise* REGIUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS MSF 7-204.11 Sanitizers,Criteria-Chemicals* 1 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.1.2 Chemicals for WashingProduce,Cduaia* Beverages with Warning Labels* . I 7-204.14 ml;Agents.Criteria* 3-801.l1(B Use of Pasteurized E*mss* 7-205.11 Incidental Food Contact,Lubricants* 3-801-II(D) Raw or Partially Cooked Annual Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served * 7-206.12 - Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re=served, 7-206.13 Tracking Powders,Pest Control and Mmulorin * - CONSUMER ADVISORY TIMENEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advismv Posted for Consumption of Animal Foods That are Raw.Undercooked or 16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFS 340t,11A(1)(2) Eggs- 155F 15 Sec. Pativ * ,nn Eggs-Immediate Service 145'Pl5sec^ 3-302.13. 1 Pasteurized Eggs Substitute for Raw Shell 3-401-11(A)(2) Comminuted Fish.Meats 8 Game E Animals-155'F 15 sec. 3.401.11(8)(1)(2) Port:and Beef Roast- 130'F 121 mm* SPECIAL REQUIREMENTS 590.009(A)-(D) Violations of Section 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 .590.009(A)-(D)in sec,* catering, mobile food,temporary and t 3-40111(A)(3) Poultry,Wild Game,Staffed PHFS, residential kitchen operations should be 'r Stuffing Containing Fish,A9eat, debited under the appropriate sections Poultry or Ratites-165'F 15 sec, * above if related to foodborne illness t 3-401.11(0)(3) Whdie-muscle,Intact Beef 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 l65`F* Special Requirements. 3-40LII(A)(1)(b) All Other PHFS- 145'F 15 see. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403.11(A)&(D) PHFS 16ST 15 sec.* (Items 23-30) 1 34WA I(B) Microwave--165`F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Tima* fioodbome illness interventions and risk factors listed above, can he i 3409.11(C) Commercially Processed RTE Ford- found in the following sections-of the Food Code and 105 CMR 140'F* 59Q.Qb0. 3403AI(E) Remaining Unsliced Portions of Beef t Item l Good Retail Practices FC 580.000 Roasts* X23. 1 Manatiament and Personnel { FC-2 .003 rf 24. Food and Food Protection FC-3 .004 . i Fig— Proper Cooling of PHFS 3-50114 A Coolie Cooked PRFs from 141YF to 25' E uq i�rnent end Utensils I FC-4 005 i ( ) 8 26. Water.Plumbing and Waste FC-5 008—y 70'F Within 2 Hours and From 70*F21 7, PhVsical Facility FC-6 007 to 41`F/45'F Within 4 Hours. * i 28. Poisonous or Toxic Materials 1 FC 7 008 3-501.14(B) Cooling PHFS Made From Ambient 1 29, _Secial Requirements ,009 Temperature Ingredients to 41'F/45°F 30. i Other �--_-- Within 4 Hours* Dunce critical iteru in the faderal 1999 Food Cale or 105 CMR 390.000, t F CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH KIMBERLEY DRISCOLL 120 WASHINGTON STREET,4TR FLOOR • MAYOR TEL.(978)741-1800 FAx(978)745-0343 LARRY RAMDIN,RS/REHS,CHO,CP-FS LRAMDMASALEM.COM HEALTH AGENT COMPLAINT INTAKE FORM Date: Time: 4 r I\ Received By: tatl Complaint Number: 0266 Complainant Address: —T c Phone: 97s � r6 4 1 's DA. C i 6 P 3 b 4 Bbl u� • Investigated By: Date: Property Owner/Occupant Name Telephone #: • Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,0 Floor Division of Food and Drugs Salem, MA 01970-3523 Tel. (978)741-1800 Fax(978) 745-0343 Citi /Town of Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. NameD t Type of Operation(s) Type of Inspection OJ Ropk 5 /� / 2 Z Food Service ❑Routine .Address y Risk Lj Retail ❑Re inspection Telephone Level El Residential Kitchen Previous Inspection S ❑ Mobile Date: Owner ❑ Temporary ❑ Pre-operation S T�, I e O L kJ L-br HACCP Y/N U � S ❑ Caterer El Suspect Illness 'Person-in-Charge(PIC) JA K_ Time ❑ Bed&Breakfast El General Complaint HACCP Inspector Out: Permit No. 12 EjOther Out: 2O -�Z ❑.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_(Red Items) Ant-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Tobacco 590.009(F) ❑ Allergen Awareness 590.009(G) ❑ corrective action as determined by the Board of Health. F0Q0W0TECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands 6;/(. PIC Assigned/Knowledgeable/Duties EMPLOYEE HEALTH ��,�� ty�'13. Handwash Facilities _ _ � i _ _.,_._ -- -"- - - .PROTECTIONfROM'CHEMICALS , ❑ 2. Reporting of Diseases by Food Employee and PIC E] 3. Personnel with Infections Restricted/Excluded El 14.Approved Food or Color Additives ❑ 15.Toxic Chemicals FOOPTROM APPROVED SOURCE ' ❑ 4. Food and Water from Approved Source TIMEITEMPERATURE"CONTROLS(Potentially Hazardous Food❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17.Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18 Cooling _ PROTECTION FROM CONTAMINATION " - _ 19. Hot and Cold Holding q�-y�8/.Separation/Segregation/Protection ❑20.Time as a Public Health Control V9.9 Food Contact Surfaces Cleaning and Sanitizing ;REQUIREMENTS FOk,HIGHLYSUSCEPTIBLE=POPULATIONS'(HSP)r ❑ 10. Proper Adequate Handwashing E]21. Food and Food Preparation for HSP ADVISORY ElCONSUMER 11. Goad Hygienic Practices - - ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices-(Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22): of Health. Noncritical(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. C N p 9 590.000/federal Food Code.This report,when signed below 23. Management and Personnel (FC-2X590.003) by a Board of Health member or its agent constitutes an 24. Food and Food Protection (FC-3X590.004) order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of 01 25. Equipment and Utensils (FC-4X590.005) the food establishmentand ermit s p cessation of food 01 26.Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (Fc-6X590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7X590.008) 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 aeea Inspector's Signature• °tLAfLA YNht:�rr� R►tibr� PICs Signature: INPrint: TO pn a P19eL of Pages Violations Related to Foodborne Illness Interventions and Risk Factors(Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 I C" -contamination 1 590.003(A) Assignment of Res nsibilit * 3-302.1.1(A)(1_) Raw Animal Foods Separated from Conked and RTE Foods* 590.003(B) Demonstration of Knowledge* Contamination from Raw Ingredients 2-103.11. Person in charge-duties 3-302.1.1(A)(2) Raw Animal Foods Separated from Each OthcO EMPLOYEE HEALTH Contamination from the Environment 2 590.003(C) Responsibility of the person in charge to 3-302.11(A) Food Protection*' require reporting by foal employees and 3-302.15 Washing Fruits and Vegetables applicants* 3-304.11 Food Contact with Equipment and 590.003(F) Responsibility Of A Food Employee Or An Utensils* Applicant To Report To The Person In Contamination from the Consumer Charge* 590.003(G) Reporting by 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 Food 590.003(E) Removal of Exclusions and RestrictionsDiscarding or RecondiLion 3-701.1.1 ine Unsafe FOOD FROM APPROVED SOURCE Food* 14 1 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) _Compliance with Food Law* i 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Seated Container* Sanitization TeEEratures# _ 3201.13 Fluid Milk and Milk Products* 4-501.1 t2 Mechanical Warewashing-Hot Water 3-202.13 Shell Eg s* Sanitization Temperatures* 3-202.1.4 Eggs and Milk Products.Pasteurized* 4-501.113 Chemical.Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. 5-101.11 Drinking Water from an ApproISIS•,tem* 4-601.11(A) Equipment Food Contact Surfaces and 590.006(A) 'Bottled Drinking Water' Utensils Clean* 590.006(B) Water Meets Standard.is 31.0 CNIR'_2.0* 4-602.11 Cleaning Frequencv of Equipment Food- Shellfish and Fisrear From an Approved U111E pe 4-702.1 I. Frequency of Sanitization of Utensils and - 3201.14 Fish and Rec ea[.ionai'ly Caught vlalluscan Food Contact Surfaces of Equipment* Shellfish` 4-703.11 Methods of Sanitization-Hot Water and- 3-201.15 Molluscan Shellfish from NSSF Iisted Chemical* Sour_ e Game and Md Mushroom.sApproved_by 10 Proper,Adequate H antlwashing Regulatory Authority 2-301..1.L Clean Condition-Hands and Arms* 3-202.18 SheilstcekIdentification Present" 2-301-12 Cleaning Procedure* .590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* - 11 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 lute it * Mouth* 34,^•iA i _Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 1 Tags/Records;Shellstock L12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination.from 3-203.1.2 Shellstock Identification G4aintained* Em to ,es * Tags/Records;Fish Products 13 Handwash Facilities 3-402.11 Parasite Destruction* Convenianty Located and Accessible 3-402.12 Reccrds.Creation and Retention* - 5-203.11. Numbers and Capacities* - 59.0.004(n Labeling of Ingredients' 5-204.1.1 Location and Placement* F7 Conformance vAth Approved Procedures 5-205.11 Accessibility,Operation and Maintenance /HACCP Plans Supplied with Soap and Hand Drying 3-502.11. Specialized Processing Methods* Devices 3-502.1.2 Reduced oxygen packaging,criteria* 6-301.1 L - Handwashin Cleanser,-Availability 8-103.!2 Confomance with A roved Procedures* 6-301.12 Hand Drying Provision <Denotes,etidud item inthe Went 1999 Food Cade or 105 C..vtR 590.000, CITY OF SALEM BOARD OF HEALTH 1 Establishment Name: Date: Page: q of rT Rem Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date,. No. Reference R-Red Rem Verified PLEASE PRINT CLEARLY 59o•c�Y ��� Q a ta•W/JA 6�0 O ! - 50 ll Ci t'w o-c'ct 2 •�DI•Il oGS iM ��►.s�CS t..... F Discussion With Person in Charge: Corrective Action Required: ❑ .No ❑ :Yes I have read this report, have had the o ❑ Voluntary Compliance ❑ Employee Restriction/ p opportunity to ask questions and agree to correct all 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. I oVP\ 14� 11 ❑ Voluntary Disposal ❑ Other: 1 3-501.14(C) - PHFs Received at Temperatures Violations Related to Foodborne fitness Interventions and Risk _ According to Law Cooled to ' Factors(Items 1-22) (Cont.) 41'F/45°F Within 4 Hours:* PROTECTION FROM CHEMICALS 3-501.15 Coolie Methods for PHFs 14 -- Food or Color Additives 19 PHF Hot and Cold Holding 3-202.12 Additives* 3-501.16(B) Cold PHFs Maintained at or below 590.004(F) 410 /45o F* ` 3-302.L4 Protection from UnaAdditives*roved 3-SOL16(A) Hot P1-IFs Maintained error above 15 Poisonous or Toxic Substances 1400E * 7-101.11 Identifying Information-Original 3-501,16(A) Roasts Held at or above 130°F. Containers* 7-102.11. Common Name-WorkingContainers* Time as a Public Health Control 3-501.19 Time as a Public Health Control* 7-201.11 Separation-:Stora e* 7-202.11 .Restriction-Presenceand Use* 590.004(H) VariameRequirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Sanitizers.Criteria-Chemicals* POPULATIONS HSP 7-204.12 Chemicals for WashingProduce,Criteria* 21 3-807.11(A) [Beverages everagesUnpasteuwit Pre-packaged els* and 7-204.14 n Agents.Criteria* Bevera es with Warning Labels* 3-801.11B) Use of Pasteurized E * 7-205.11 incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served* 7-206.12 Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY_ 71MEITEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Anitnal Foods That are Raw.Undercooked or PHFs - Not Otherwise Processed to Eliminate 3-40i.11A(1)(2) Eggs- 155-F 15 Sec. pathogens., e*10p+1/1�r E Immediate Service 145'F15sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3401 AI(A)(2) Comminuted Fish.Meats&Game Eggs* Animals-155'F 15 sec. * SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pork and Beef Roast- 130'F 121 min* 3401.11(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 3401.1l(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165017 15 sec. * above if related to foodborne illness 3.401.11(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#29- Microwave 165'F* Special Requirements- 3401:11(A)(1)(b) All Other PHFs- 145'F 15 see. 1-17 Reheating for tot Holding VIOLATIONS RELATED TO GOOD RETA L PRACTICES 3-003AI(A)&(1)) PHFs 165'F 15 sec.* (items 23-30) 3403.11(B) Microwave- 165'F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Time* I I foodborne illness inte"entions and risk factors listed above,can'be 3403.11(C) Commercial ly Processed RTE Food- found in the following sections of the Food Code and 105 CMR 1400F* 590.000. 3403.11(E) Remaining Unsliced Portions of Beef �/tem Good Retail Practices FC 590.000 Roasts* - 23. Management and Personnel FC-2 .003 24,_ Food and Food Protection FC-3 .004 18 Proper Cooling of PHFs 25.'- Equipment and Utensils FC-4 .005-7 3-50L14(A) Cooling Cooked PHFs from 140'Fto Water,Plumbing and Waste FC-5 .006 70'F Within 2 Hours and From 70'F 27. Physical Facility FC-6 007 to 41'F/45'F Within 4 Hours. * 28. Poisonous or Toxic Materials FC=7 .008 3-501.148) Cooling PHFs Made From Ambient 29. . -Special Requirements .009 Temperature Ingredients to 41'F/456F 30• Other Within 4 Hours* 'Dentis critical item in the federal 1999 Foci Code rn'105 CMR 590.000. . CITY OF SALEM BOARD OF HEALTH Establishment Name: C'A'Mu -, V.L s Date: Page: '1> of Rem Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION NO. Reference Reference R—Red Rem Verified PLEASE PRINT CLEARLY 13 52eSil n St _ k" a e,,. 3 501 CI_ r ct -tom ✓ 1 Sol I6Q , ' �aL � 1 `3S`bI • �. 122.14 0.� .L.�w• .� u-ti.� 9� S 501 110 tZ ✓ l iw ,. cC'- - � vzr >, 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/ violations before the next inspection, to observe all conditions as described, and to Exclusion ❑ 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. r r ' �. ❑ Voluntary Disposal ❑ Other: ,wnr, v-rrr...-.-.i'�rs....--•.,+.rti .d'1r l' oma. ..n:4.r 4r, •;J '.-+. -e...�. �- ♦ r. 3-501A4(C) PHFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk - According to Law Cooled to Factors(Heins 1-22) (Cont) 41'F/45'F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Conlin Methods for PHFs 14 - Food or Color Additives 19 PHF Hot and Cold Holding 3-501.16(B) Cold PRFs Maintained at or below 3-202.12 Additives* 590.004(F) 410/45'F* 3-302.14 Protection from Una roved Additives* 3-501.16(Al Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances 140°F. * 7-101.11 Identifying Information-Original 3-501.16(A) Roasts Heid at or above 1300F. Containers* 7-102.11. Common Name-Working Containers* 20 Time as a Public Health Control 7-201.11 Separation-Storage* 3-501.19 Time as a Public Health Contr°t* 7-202.11 .Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals* 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-80.1.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 Drying Agents.Criteria* Beverages with Warning Labels* 7-205.11 incidental Food Contact,Lubricants* 3-801.11(B) Use of Pasteurized Eggs* 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sproms Not Served.* 7-206.12 Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIME/TEMPERATURE CONTROLS 22 3-603.17. Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Animal Fools That are Raw,Undercooked or PHFs - Not Otherwise Processed to Eliminate 3-40t.11A(1)(2) Eggs- 155°F 15 Sea Pathogens,*E xn°'1nYWr Eggs-Immediate Service 145°F15sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game Eggs* Animals-155'F 15 sec.* SPECIAL REQUIREMENTS 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 thin* 3.401.71(R){2) Ratites,Injected Meats-155°F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in Seo * catering,mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under'the appropriate sections Poul or Ratites-165'F 15 sec. * above if related to foodborne illness 3-401.11(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#29- Microwave 165'F* Special Requirements. 3-401:11(A)(1)(b) All Other PHFs-145'F 15 sec.* _ 17 Reheating for Not Holding VIOLATIONS RELATED TO GOOD RETA L PRACTICES 3 403A I(A)&(D) PHFs 165'F 15 sec. * (Items 23-30) 3403.11(B) 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 above, can be 3403A I(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 140°F* 590.000. 3-403.11(E) Remaining Unsticed Portions of Beef RemI Good Retail Practices j .FC 590.0W Roasts* 23. k4awernentandPersonnel ,7FG-2 .003 18 Proper Cooling of PHFs 24. Food and Food Protection I FC-3 .004 i 25. Equipment and Utensils i FG-4 _005 I 3-501.14(A) Cooling Cooked PHFs from 140'F to 26. Water.Plumbing and Waste FC-5 0066 I 70°F Within 2 Hours and From 70"F 27. Physical Facility FG-6 .007 to 41°F/45'F Within 4 Hours. * 28. Poisonous or Toxic Materials FC=7 .008 3-501.14(B) Cooling PHFs Made From Ambient 29. Special Requirements 009 Temperature Ingredients to 41°F/45°F 30• 1 Other Within 4 Hours* s:soe:o,,,mac.a� *Cenotes critical item in the federal 1999 Food Code or 105 CMR 590.000. CITY OF SALEM 4, BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C-Critical Rem DESCRIPTION OF VIOLATION/PLAN OF CORRECTION A= UarW No. Reference R-Red Item Verified PLEASE PRINT CLEARLY l d S C_�-1, it S © < �L �tA^AAa_ o_ tA Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes 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 comply with all mandates of the Mass/Federal Food Code. I understand that C] Re-inspection Scheduled ❑ Emergency Suspension noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of C3 Embargo El Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: 3-501.14(C) PHR Received at Temperatures Violations Related to Foodborne Illness interventions and Risk According to law Cooled to Factors(Hems-t-22) (Cont.) .41°F/45°F Within Hoists. PROTECTION FROM CHEMICALS3-501.15 CoolingMethods for PHFs . 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-501.16(B) Cold PHFs Maintained at or below 3202_12 Additives* 590.004(F) 41,01450 F* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained of or above 7-101.11 identifying Information-Original 140 3-501.16(A) RoastsaF.Lc Held at or above 130°F. Containers* 7-102.11. Common Name-WorkingContainers* 20' Time as a Public Health Control * 3-501.19 Time as a Public Health Contra!* 7-201.11 Separation-Storage 7-202.11 .Restriction-Presence and Use* 590,004(R) Variance R uirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* - REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Sanitizers.Criteria-Chemicals* POPULATIONSS(HSP) 7-204.12 Chemicals for Washin Produce,Criteria* 21. 3-801.11(A) Unpasteurized Pre-packaged Iuices and 7-204.14 n encs.Criter a* Beven es with Warning Labels* 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(B) Use of Pasteurized E 7-206.11 -Restricted Use Pesticides,Criteria* 3-80L 11(D) Raw or Partially t.'QnkPA Animal Food and Raw Seed Sprouts Not Served. 7-206.12 - Rodent Bait Stations* 3-801.L 1(C) Unopened Food Package Not Re-served. 7-206.13 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 Not PHFs - NOtherwise Processed to Eliminate 3-401.I1A(1)(2) Eggs- 155°F 15 Sec. Path° ens'* Eggs-Immediate Service 145°F15sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game Eggs* Animals-155°F 15 sec.* SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in see.* catering, mobile food, temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165°F 15 sec.* above if related to foodborne illness 3401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F* 590.009 violations relating to goal retail 3401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165°F* - Special Requirements. 3-401AI(A)(1)(b) All Other PHFs-145°F 15 sec. 19 Reheating for Not Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403AI(A)&(D) PHFs 165F 15 sec.* (Item 23-30) 3403.11(B) Microwave-965°F 2 Minute Standing Critical.and non-critical violations,which do not relate to the Time* foodborne illness interventions and riskf ictors listed above., can be 3-403.11(C) Commermally Processed RTE Food- found in the following sections of the Food Code and 105 CMR 140°F* 590.000. 3-403.11(E) Remaining Unsliced Portions of Beef Hein I Good Retail Practices .FC 59D.troti Roasts* 23. Management and Personnel FC-2 .00.3 18 �-, Proper Cooling of PHFs - 24.- Food and Food Protection FC-3 .004 I 25. Equipment and Utensils i FC-4 .0055 3-501114(A) Cooling Cooked PHFs from 140°F to 26. Water,Plumbing and Waste I FC-5 .006 i 70°F Within 2 Hotts and From 70°F 27. Physical Facie FC-6 .007 to 41°F/45°F Within 4 Hours. * 28. Poisonous or Toxic Materials FC-=7 .008 3-501.14(B) Cooling PHFs Made From Ambient 29. -Special Requitanients ,000 Temperature Ingredients to 41°F/45°F 30. I Other i - Within 4 Hours* ssvc:«ro*.vzs *Denotes critical item in the federal 1999 Foal Code or 105 CMR 590.000. 10/22/12 Giovanni's Hearing Health agent was called in after a police matter at the establishment was resolved. A full inspection was done on 10/19/12 and numerous violations were found which lead the health agent to close the establishment.Violations were posted on the doors. Reports were removed by the owner's granddaughter and returned by the owner's daughter.The Health Agent informed the owner that this was a violation of the code and his permit could have been revoked. 2 dogs were removed from the kitchen. A commercial cleaning company was called and cleaning was done over the weekend.The invoice will be provided for us. What needs to be done: A food trainer needs to be contracted to retrain the staff Redevelop a master cleaning schedule for opening closing and monitoring Certified Food Manager must be present during operating hours of the establishment. ✓ may 5VvPrD(&- IhvO -��rcle�x��v� es+, qb kmemt ajhcLwkp Noor�yi0.y} I m 4 CITY OF SALEM, MASSACHUSETTS lu BOARD OF HEALTH 120 WASHINGTON STREET 4'H FLOOR PubliCHealth > Prevent Promote.Protein, KIMBERLEY DRISCOLL TEL. (978) 741-1800 FA% (978) 745-0343 MAYOR lramdin@salem.com LARRY RAMDIN,RS/RENS,CHO,Cr-FS HEtv.rH AGENT October 22, 2012 Mr. Steve Kokonesis Owner, Giovanni's 44 Jefferson Avenue Salem MA 01970 Dear Mr. Kokonesis, Re: Meeting 10/22/12 Giovanni's Emergenev Closure At a meeting held in the Board of Health offices, we discussed concerns about the issues observed at guiovanni's pizza 44 Jefferson Avenue that led to the emergency closure of the restaurant. Items that were discussed An inspection was done on 10/19/12 and numerous violations were found which lead the health agent to close the establishment. Violations were posted on the doors. Reports were removed by the owner's granddaughter and returned by the owner's daughter. The Health Agent informed the owner that this was a violation of the code and his permit could have been revoked. • 2 dogs were observed in the food preparation area • A commercial cleaning company was called and cleaning was done over the weekend. The invoice will be provided for us. • Failure of management to follow requirements of Food code to protect the public We were advised of the following • Owner acknowledges that there are issues that needs to be resolved and will make every effort to ensure the violations do not re-occur • Mr. kokonesis daughter g M advised that she was educated in Business management and will be taking a more active role in the business operations to ensure that there is not a reoccurrence of these issues • A trainer will be contacted to retrain staff Follow up action/requirements : • A food trainer needs to be contracted to retrain the staff • Redevelop a master cleaning schedule for opening closing and monitoring • Certified Food Manager must be present during operating hours of the establishment. Larry Ramdin Health Agent CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: - of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE PRINT CLEARLY 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/ inspection, to observe all conditions as described, and to Exclusion violations before the next ins 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: 3-501.14(C) PHFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to Factors(Hems 1-22) (Cont.) 41'F145'F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Coolie Methods for PHFs 14 Food or Color Additives 19 Col Hot and Coit Holding 3-202.12 Additives* 3-501.4(F) Cld 50 Fs Maintained at or below 3-302.14 Protection from Un roved Additives* 590.40 6( 410145 F 15 Poisonous or Toxic Substances 3-501.16{A} HotFH* Maintained at or above 7-10111 Identifying Information-Original 140 F. 130'R3-541.I6(A) Beasts Held at or above 13fl' Containers* * Time as a Public Health Control 7-102.11, Common Name-Working Containers* 3-501:19 Time as a Public Health Control* 7-201.11 Separation-Storage" 7-202.11 .Restriction-Presence and Use* 590.004(H) Variance Re uirement 7-20212 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* REQREQUP.ATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals* 7-204.12 Chemicals fon Washing Produce,Criteria* 21 3-80L II(A) Unpasteurized Pre-packaged Juices and .Bevera res with Warning Labels" 7-204.74 n Agents.Criteria* 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served- -206.12 erved-206.12 Rodent Bait Stations* 3-801.11(C) Unopened Food Pack T Not Reserved 7-205.13 Tracking Powders,Pest Control and Mcnitnrmn * CONSUMER ADVISORY TIMEti EMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw.Undercooked or 36 Proper Cooking Temperatures for .. Not Otherwise-Processed to Eliminate PHPs - Polito tens.*execnve v2a!� 3-401.IIA(1)(2) Eggs- 155`F d5 Sec. Eggs-Immediate Service 145'F15sec^ 3-302.13. Pasteurized Eggs Substitute for Raw Shell. 3-467.11(A)(2) Comminuted Fish.Meats&Game Eggs' Animals-155'F 15 sec.* SPECIAL REQUIREMENTS 3.401.11(13)(1)(2) Pork and Beef Roast- 130°F 121 min* t 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 fond,temporary and 3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate Sections ' Poultry or Ratites-165'F 15 sec. * above if related to foodborne illness 3-401.11(0)(3) Whole-muscle,lutact Beef Steaks interventions and risk factors. Other 1 145OF* 590.009 violations relating to good retail ( 3.401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165'F* Special Requirements. i 3-40111(A)(I)(b) All Other PHFs-145'F 15 sec. 17 Reheating for Hot Holding VIOLA77ONS RELATED TO GOOD RETAIL PRAC77CES 3-403.41(A)&(D) PHFs I65'F 15 sec. * (Items 23-30) 3-403.11(B) Microwave- 165"F 2 Minute Standing Critical and non-critical violations,which do not relate to the Time* foadborne illness interventions and risk factors listed above, can be 3403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 140*F* 590.460. 3-403.11{E} - Remaining Unsliced Portions of Beef Item ' Good RataJl Practices FC 590.400 i 23. ( Management and Personnel ' FC-2 .003 18 Proper Cooling of PHFs 24. Food and Fwd Protection FG-3 W4 1 25. E ui meet and Utensils �I FC-4 .005 i d 3-501.14(A) Coaling Cooked PIFs from 140`F to a, Water.Plumbinand Waste i FC-5 .006 70`F Within n 2 Hours and From 70'F 27, j Physical Facility FC-6 007 to 41'F/45'F Within 4 Hours.* 1 28. TPoisonous or Toxic Materials ' FC 7 .008 3-501.14(B) Cooling PHFsMade From Ambient 29. Special Requirements 003 Tetnperamre Ingredients to 41'F/45'F 30 I Other 9Jithin 4 Hours* Denotes critical it<m in the federal 1999 Feed Cate of 105 CMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Rem Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE PRINT CLEARLY 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/ 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. h. ❑ Voluntary Disposal ❑ Other: 3-501,14(0) PRFs Received at Temperatures - Violations Related to Foodborne Illness Interventions and Risk According to law Cooled to Factors(Hems 1-22) (Cont.) 41°F745°F Withia 4 Horn's. PROTECTION FROM CHEMICALS :-541.i5 Coolie Methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cattl Holding 3-202.12 Additives*- 3-501..i6(B) Cold PHFs Maintained at or below 3-342.14 Protection from Un troved AddidVes* 590.004(F) 410/45°F* 1g Poisonous or Toxic Substances 1400F, Hot PHFs Maintained at or above 140'F.* 7-1011 I Identifying Information-Original 3-501.16(A) Roasts Heid at or above 130°F." Containers* Time as a Public Health Control 7-102.11 Common Name-Working Containers* 20 * 3-541.19 Time as a equir Health Control' 7-201.11 Separation-Stora 590.004(H) Variance 7-202.11 .Restriction-PresenceandUse* Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS NSP 7-204.11 Sanititers.Criteria-Chemicals* 7-204.12 Chemicals for WashingProduce,Criteria* 21 3-841.17(A) Unpasteurized Pre-packaged Juices and $evuaees with Warning Labels* 7-204.14 Drying Agents.Criteria* 3-841.118) Use of pasteurized Eggs* 7-205.11 Incidental Fund Contact Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides;Criteria* Raw Seed Sprouts Not Served- 7-206-12 - - Rodent:Bait Station 3-801.11(C) Unopened Food Package Not Px-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIMEIFEMPERATURE CONTROLS 22 3-643.11 1 Consumer Advisory Posted for Consumption of Animal Foods That are Raw.Undercooked or 16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFs Patho*ens.*cT°fY81/vfc'f 3401.1IA(1)(2) Eggs- 155`F 15 Sec E as-Immediate.Service 145'F15sec* 3-302.13, 1 Pasteuriwd Eggs Substitute for Raw Sheil 340LI1(A)(2) Comminuted Fish.Meats&Game E Animal's-155'F 15 see.* SPECIAL REQUIREMENTS 340LI1(B)(i)(2) Pork and Beef Roast- 130'F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in 3-40IJ I(A)(2) Ratites,Injected Meats-155'F 15 sec.* catering,mobile fetal temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Staffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-1650F 15 sec. * above if related to foodborne illness 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 1450F* 590.009 violations relating to good retail 3-401.12 Raw Animal Faxls Cooked in a practices should be debited under#29- Microwave 165F* Special Requirements. 3-401.11(A)(1)(b) All Other PHFs-145-F 15 sec, 19 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403AI(A)&(D) PHFs 165°F 15 see. * (Item 23-30) 3-403.11(B) 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 above, carrbe 3-403.11(C) Commerciaily Processed RTE Food- found in the following sections.gf the Food Code and 105 CMR 140°F* 590.000. 3403.11(E) Remaining Unstic ed Pardons of Beef Item 1 Good Retail Fractices FC 548.400 ! Roasts* 21 1 M nagemenf and Personnel FC-2 .003 .I 18 Proper Cooling of PHFs _24', and Food Protection FC-3 .004 25. Equipment and Utensils005- 3-501.14(A) Cooling Cooked PHFs from 140'FCo 26. Water.Pnimbi and W ante FG-5 ow 70°F Within 2 Hours and From 70'F 27. 1 Ph icai FaciF FC-6 .007 ; to 41'F145'17 Within 4 Hours. I Poisonous or Toxic Matenals ' FC-7 .DOS 3-501.14(8) Cooling PHFs Made From Ambient 29. _§pecial Requirements Temperature Ingredients to 41°F145sF ! �. 1 Other --- - - Within 4 Hours" 'Denotes critical iz.m in the federal 1999 Ford Cale w10�C.MR X90.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of item code C-Critleal Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Veri led PLEASE PRINT CLEARLY 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. ❑ Voluntary Disposal ❑ Other. 3-501.14(C) PHFs Received at Temperatures Violations Related to Foodborne illness.Interventions and Risk According to Law Cooled to Factors fltems 1-22) (Cont.) 41'F/45°F_Within 4 Hoats. PROTECTION FROM CHEMICALS 3-501.15 Food or Gator Additives Coolin Methods for PRFs C.-.._..-_.._ 19 PHF Hat and Cold Holding 14 3-501.16(B) Cold PRFs Maintained at or below 3-202_12 __ Additives* 590.004(F) 410145°F* 3-302.14 Protection from Unapproved Additives* 3-50L16(A) Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances 140 * - 7-101,11 Identifying Information-Original 3,501.16(A) Roasrs Held at or above 130'F. " Containers* 20 Time as a Public Health Cmdrol 7-102.11, Common Name-WorkingContainers* 3-501:19 Time as a Public Health Control* 7-201.I1 Separation-Storage*_ 7-202.11 ,Restriction-PresenceandUse° 590.004(H) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals'* 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and :Bevera>es with Warning Labels* 7-204.14 'n encs.Criteria* 3-901.11(B) Use of Pasteurized EM* - 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooped Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served. 7-206.12 - Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Maatitorin * CONSUMER ADVISORY TiMEI TEiMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of F6 Proper Cooking Temperatures forAnimal Foods That are Raw,Undercooked or PHFs Na.OtherwiseTmc•essed to Eliminate ' 3-401.11A(1)(2) Eggs- 155'F 15 See- Pathogens.* ec- Pat .*'��fft Eggs-immediate ServiIcc 145'Fl5sec* 3-302.13 Pasteurized Eggs Substitute for Raw Sheil 3.401.11(A)(2) Comminuted Fish.Meats&Game Animals-155'F 15 sec.* SPECIAL REQUIREMENTS 3-461.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 590.009(A)-(D) Violations of Section.540.0orari in and sec.* catering, mobile food temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHIF9, residential kitchen operations should be Stuffing Containing Fish,Meat; debited udder the appropriate sections Poultry or Ratites-165'F 15 sec, * above if related to foodborne iltness 3-401.11(C)(3) Whole-muscle,Intact Beef 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 165'F* Special Requirements. i 3-Y01:11(A)(i){b) A11 Other PFIFs= 14S°F 15 sec. * 17 Reheating for Not Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.11(,4)&(D) $ PHFs 165"F 15 sec.* (Items 23-30) 3-403.11(B) Microwave-'165'F 2 Minute Standing Critical.and non-critical violations,which do not relate to the Tiyoc* foodborne illness interventions and risk factors listed above, can he 3-403.11(C) Commercially Processed RTE Food- found in the following sec tionsof the Food Code and 105 CMR 1400F* 590.000. 3403.11(E) Remaining Unsliced Portiow of Beef item j Goad Refatl PraaBces FC 590.000 Roasts* ( 23 i Management and Personnel FC-2 .003 1g Proper Cooling of PHFs 24. Food and Food Protection FC-3 .004 25. 1 Eauiorrent and Utensils I FC-4 .005 3-501.14(A) Cooling Cooked PHFs from 140`17 to 26. 1 Water.Plumbinq and Waste FC-5 .006 70`17 Within 2 Hours and From 70'F 27. 1 Physical Fact' FC-6 007 to 4 VF145'F Within 4 Hours. * j 28=1 Poisonous or Toxic Materials I FC-7 .008 ' 3-501.14(6) Cooling PHFs Made From Ambient 29. Spacial Requirements i 009 Temperature Ingredients to 41'Ff45°F 30 1 Other --� Within 4 Hours* - DenMes critical1wra in the federal 1999 Foe]Cale a'lV CNIR 590.000. n r' CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item verified PLEASE PRINT CLEARLY ,t 'r 1 I i j t E 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/ 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. 3-501.14(0 PHR Received at Temperatures Violaffons Related to Foodborne Illness Interventions and Risk According to Law Cooled to A%lors(Hems 1-22) (Cont.) 41'Ff45°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.I5 CoolingMethods for PHFs 14 Food or Calor Additives 19 PHF Hot and Cold Holding 3-202A23-501.i6(B) 3-501.16(B) Cold.1`1117s Maintained at or below 590.004(F) 41 3-302.14 Protection from LTna royed.�ddhives* td5 F 3-501.16(A) Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances 1400F. 7-101,11 ldentifyingInformation-Original 3-501.26(A) Roasts Held at or above 130'F. Containers" Time as a Public Health Control 7-102.11. Common Name-Working ComainersT 20 7-201.1.1 Se aeon-Stora e* - 3-501:19 Time as a Public Health Control* 7-202..11 .Restriction-Presence and Use* 590.004 Hj VarianceR uiremenf 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTISLE 7-293.11 Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals 7-204.12 Chemicals few WashingProduce,Criteria' 21 3-801.1](A) Unpasteurized everages w t Warning Lare-packaged Juices and .Bevera es with Warning Labels* 7-204.14 Drying Agents.Criteria* ,^-801.11(B) Use of pasteurized Eggs* 7-205.11 htcidental Food Contact,Lubricants* 3-801.11(D} Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed S ms Not Served' 7-206.12 Rodent Bait Stat ms* 3-801.11(() Unopened Food Packn Not Ra-sewed. 7-206.13 Tracking Powders,Pest Control and Momtoring, CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Fasted for Consumption of Animal Foods That are Raw,Undercooked or 16 Proper Cooking Temperatures for Not Otherwise-Processed to Eliminate PHFs 3-401.11A(1)(2) Eggs- 155`F 15 See. Eggs-Immediate Service 145°Fl5sec* 3-302.13. 1 Pasteurized Eggs Substitute for Raw Shell 3401.11(A)(2) Comminuted Fish.Meats&Game E * An'imal's-155'F 15 sec.* SPECIAL REQUIREMENTS 3-401.I1(B)(1)(2) Pots:and Beef Roast-130°F 121 min* 3-401A I(A)(2) Ratites,Injected Meats-OFF 15 590.009{A}-(D) Violations of Section 596.009{A}-(D)in sec.° catering, mobile ford,temporary,and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165017 15 sec. * above if related to foodborne illness 3-101.11(()(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F" 590,009 violations relating to good retail 3-401.12 Raw Animal Fords Cooked in a practices should be debited under#29- Micmwave 165°F* Special Requirements. 3-401.11(A)(1)(b) All Other PRFs- 145°F 15 sec 17 Reheating for Hot Hoiding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403:11(4.)&(1)) PflFs 165"F 15 see.* (Items 23-30) 3.403.11(B) Microwave- 165`F 2 Minute Standing Critical.mrd neon-critical violations,which do not relate to the Time" foodborne illness interventiow and risk factors listed above, carvbe 3-403.11(C) Commercially Processed RTE Food- fount in the following sections-of the flood Code and 105 CMR 1400pm 590.000. 3-4U3.11(E) Remaining Unsiiced Portions of Beef Item I Good Retail Practices i FC 590.000 i Roasts* 23. 1 Me amen and Personnel F0-2 .003 18 roper Cooling of PHFs 24.-1 Food and Food Protection FC-3 .004 25. Equipment and Utensils FC-4 .005 3-501.14(A) Cooling Corked PHFs from 140`F to ! y6, ! Water.Ptumbin and Waste i FC-5 .006 70`F Within 2 flours and From 70`17 27. 1' Physical Facility FC-6 .607 to 41`F145'F Within 4 Hours. ° L28. ' Poisonous or Tow Materials ! FC=7 .068 3-501.14(B) Cooling'PIIFs Made From Ambient . 29. Special R viremenis .609 1. Temperature Ingredients to 41'F1456F ' 30. I Other Within 4 Hours* 'Demms critical is<en in the fee ral 1999 Food Ccxte cx 105 CIMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C- Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION bete` No. Reference R-Red Item Verified ' PLEASE PRINT CLEARLY 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/ 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. 0 Voluntary Disposal ❑ Other: r 3.501.14(0 PHFs Received at Temperatures - Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to Factors(ltems 1-22) (Cont.) 41'F745F Within 4 Hottrs. PROTECTION FROM CHEMICALS3-501.15 CoolingMethods for PHFs 19 PHF Not and Cold holding 14 Food or Color Additives 3-501.16(B) Cold PIM Maintained at or below 3-202.12 Additives* 590.004(F ) 41'145'F* 3-302.14 Protection from Lina roved additives" 3-501.16(A) Hot PRFs Maintained atorabove 15 Poisonous or Toxic Substances 140°F. * 7-101.11 Identifying Information-Original 3-501.16(A) Roasts Held at or above 130'F. Containers* - 2® Time as a Public Health Control 7-102.11. Cormnon Name-Working Containers* 3-501;19 Time as a Public Health Cnntrtat* 7-201,11 Separation-Storage* 590.004(H) Variance Requirement 7-202.11 .Restriction-Presenceand Use* 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Tonic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanidzers.Criteria-Chemicals* 21 3-801.17(A) Uvpastetuved Pre-packaged Juices and 7-204.1.2 Chemicals frrc Washing Produce,Criteria* .Beverages with Warninglabels 7-204.14 n eats.Criteria* 3-801.11(B) Use of Pasteurized Eggs 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 -Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served, 1-206.12 Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Mamtrxin *. CONSUMER ADVISORY TIMEti EMPERATURE CONTROLS 22 3-603.11 1 Consumer Advisory Posted for Consumption of Animal Foods That are Raw.Undercooked or 16 Proper Cooking Tempet'atures for Not Otherwise Processed to Eliminate PHFs s"°`dY8'%ter 3-401.11A(1)(2) Eggs- I55`F 15 Sec. Patho yens.* Eggs-Immediate Service 145°Fl5set:* 3-302.13 1 Pasteuri=d Eggs Substitute for Raw Shell C 3-441.11(A)(2) Comminuted Fish.Meats&Game - L _ Animals-155'F 15 sec. * SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pork and Beef Roast- 130'F 121 min* 590.009(A)-(D) Violations of Section.590.009(A)-(D)in 3-401.31(A)(2) Ratites,Injected Meats-155°F 15 sec.* catering, mobile food,temporary and 3-401.11fA) 3O Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Pool or Ratites-165'F 15 sec, * above if related to foodborne illness r 3.401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk-factors. Other 1450F* 590.009 violations relating to good retail r 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 1657* Special Requirements. r 3401.11(A)(1)(b) All Other PIFs- 145'F 15 sec. 1 T Reheating for Not Holding VIOLA77ONS RELATED TO GOOD RETAIL PRACTICES 3-403AI(A)&(D) PHFs 1657 15 we. * (items 23-30) 3-403.11(B) Microwave 165°F 2 Minute Standing Critical,and non-critical violations, which do not relate to the Titrx* foodborne illness interventions and risk,factors listed above, can be 3.403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 140°F* - 590.000. 3-103.1 I(E) Remaining Unsiiced Portions of Beef t hem I Goo Retail Practices � .FG 590.00 Roasts* ! 2323. 1 Management and Personnel !-FC-2 .003 1 24 I Foal and Food Protection FC-3 .004 18 Proper Cooling of PHFs ! 25. T-Equipment and Utensils FC-4 .005 3-50L M(A) Cooling Cooked PRFs from 140°F to i 26, i Water.Plumbing and waste 1 FC-5 .006 70`F Within 2 Hours and From 70T 27 �PhVsical Facility i FC-6 007 to 41`Fl45'F Within 4 Hours.* 128 ' Poisonous or Toxic Materials ! FC-7 .008 3-501.14(B) Cooling PHFs Made From Ambient 129. 9 ectal Requirements i _009 Temperature Ingredients to 41°F/45°F 3o i Other _- Within 4 Hours* *Denotes enticat nen,in the fi deml 1999 Food Cade w 105 C.MR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date. No. Reference R-Red Item Verified PLEASE PRINT CLEARLY Discussion With Person in Charge: corrective Action Required: LiNo ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ inspection, to observe all conditions as described, and to Exclusion violations before the next ins 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. 0 Voluntary Disposal 0 Other: 3.501.1.4(C} PHFs Received of Temperatures Vtolattons Related to Foodborne!]!Hess Interventions and Risk According to Law Cooled m Factors fltemsY-22) (Cont.) 4t'F/45°F Within 4 Hours. 3-501.15 Coolie Methods for PRFs PROTECTION FROM CHEMICALS I9 PHF Not and Cold Holding 14 Food or Color Additivesh9 L 16(B) Cold PRFs Maintained at or below 3-202,12 Additives* _ 590.004(F) 4101450 F* 3-362.14 Protectionfrom Unapproved_4dditives" 3-501.16(A) Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances * 7-10111 Identifying Information-Original 140`is 3.501.16(A) Roasts Held at or above 130'F. * Containers" 20 Time as a Public Health Control 7-102.11. Common Name-Working Containers* Separation-Stora * 590.064 Hj Variant-Ruire3-501:19 Time as a Public me n Health Control 7 201.l I * 7-202.11 .Restriction-Presence and Use* et 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Cottudmrs-Prohibitions* POPULA71DNS NSP 7-204.11 Sanidzers.Criteria-Chemicals* 7-204.12 Chemicals for WashingProduce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Iuices and Beverages with 4v'arnina Labels* 7-204.14 Drying Agents.Criteria* 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 incidental Food Contact,Lubricants* 3-801..11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served, 7-206.12 Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. " 7-206.13 Tracking Powders, Pest Control and Monitarine* CONSUMER ADVISORY CONTROLS 22 3-60111 Consumer Advisary Posted for Consumption of 7iMEl I EMPERATURE COAnimal Foods Thai are Raw,Undercooked or 16 Topes CO NTR Temperatures for Not Otherwise Processed to Eliminate PHFs Pathe *E x'.vi,2a!r 3-40t.11A(t)(2) Eggs- 155F15 Sec. 3-302.13 Pasteurized Eggs Substitute far Raw Shell Eggs-immediate Service 145'Fi5see+ Eggs* 3-401.11(A)(2) Comminuted Fish.Meats&Game Animals-155'F 15 sec. * SPECIAL REQUIREMENTS 340111(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 590.009(A)-(D) Violations of Section.590.009(A)-(D)in 3-401.1 I(A)(2) Ratites,Injected Meats-155'F 15 sec * catering,mobile food,temporary and 3-401.1.1(A)(3) Poultry-,Wild Game,Staffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited undcr the appropriate sections Poultry or Ratites-165°F 15 see. * above if related to foodborne illness 3401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 1450F It 590.009 violations relating to good retail 3-401.12 Raw Animal Fails Cooked in a practices should be debited under#29- Micmwave 165"F* Special Requirements. 3-40LI I(A)(1)(b) All Other PHFs-145°F 15 sec. 17 Raheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-40331(A)&(D) PHFs 165"F 15 sec. * (Iterm 23-30) 3.403.11(B) Microwave- 165`F 2 Minute Standing Critical mrd non-critical violations,which do not relate to the Timet. foodborne Illness interventions and risk factors listed above, carr be 3-403,11(C) Commercially Processed RTE Food- found in the following sections-of the Food Code and 105 CMR 1400F* 590.000. 3403.11(E) Remaining Unsliced Portions of Beef Item I Good Retail practices FC 53o.Wo l Roasts` i 23__ 1 Management and Personnel > FC-2 .403 i 18 Proper Cooling of PHFs 24, I Food and Food Protection FC-3 .004 25. l Equipment and Utensils FC-4 085 i 3-501.14(A) Cooling Cooked PHFs from 140'F to ! 2E-Water.Plumbing and Waste 1 FC-5 .006-� 70°F Within 2 Hours and From 70'F 27 Physical Facility FC-6 ,807 to 41°F/45'F Within 4 Hours.* 128. ' Polsonous w Tabc Materials i FC-7 .888 3-501.14(8) Cooling'PHFs Made From Ambient X29. -Special S'i urremartts i - ' .009 Temperature ingredients to 4I0F145°F 30 i Other ! _ Within 4 Hours* 'Denotei aificu item in the£^deral 11°9 Fwd Cale w 105 CGitR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date. No. Reference R-Red Item Verified PLEASE PRINT CLEARLY 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 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. 0 Voluntary Disposal 0 Other: 3-501,14(C) PHFs Received at Temperatures Violation Related to Foodborne Qiness lntementions and Risk According to law Cooled to Factors(Hems 1-22) (Cont.) 41=F/45°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501..15 Cooling Methods for PHFs - Food or Calor Additives 29 - PHF Not and Cold Holding 14 3-242.12 Additives* 3-501.16(B) Cold PIIFs Maintained at or below 590.0 1 3-302.14 Protection from Unapproved.Additives* 3-501,16( 41014PB F 15 Poisonous or Toxic Substances 3-SOL 16(0.} Hot PHFs Maintained at or above 7-101.11 Identifying Information-Original FEE 3-541.16(0.) Roasrs'Held at or above 130o F. Containers* 2U Time as a Public Health Control LL 7-102.11. Common Name-Working Containers* 7 101.11 Separation-Stora * 3-541 t Control* :14 Time as a Public Heattl 7-202.11 .Restriction-Presenceand Use* - 590.004(Ht Variance Requirement 7-242.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS NSP 7-204.11 Sanitizers.Criteria-Chemicals* 7-204.12 Chemicals for WashingProduce,Criteria* 21 3-801.l1(A} Unpasteurized Warning Lare-packaged elJuicesand 7-204.14 Agents.Criteria* :Bevera*es with Warning labels* 3801.1116 Use of Pasteurized E P7-206.11 11 Incidental Foal Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and Restricted Use Pesticides,Criteria* Raw Seed S uts Not Served. 12 Rodent Bait Stations* 3-801.11(C) Uno ed Foal Packa Not Re-served. 13 Tracking Powders,Pest Control and ' Monitorin * CONSUMER ADVISORY TIMEMEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advisory Posted for Consumption of Animal Foods That are Raw.Undercooked or 16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFS *evo�,re rn;zarr 3-401.IIA(i)(2) Eggs- 155°F 15 Sec. Paiho'ens_ E -Immediate.Service 145'Fl5see* 3-302.13 Pasteurized Eggs Substitute for Raw Shell * 3-401.11(A)(2) Comminuted Fish.Meats&Game E Animals-155'F 15 sec.* SPECIAL REQUIREMENTS 3-441.1(B)(1)(2) Pal:and Beef Roast- 130'F 121 min* 590-009(A)-(D) Violations of Section.590.009(A)-(D)in 3-401.11(A)(2) Ratite;,Injected bleats-155'F 15 sea * catering, mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-1 tis°F 15 sec. * above if related to foodborne illness 3-101.11(2)(3) Whole-muscle,Intact Beef Steals interventions and risk factors. Other 145°F* 590.(0}9 violations relating to good retail i 3-401.12 Raw Animal Foals Cooked in a practices should be debited under#29- ' Microwave 165F* Special Requirements. t 340'Ll1(A)(1)(b) All Other PHFs-145'F 15 sec. 17 Reheating for Hot Holding -- WOLATIONS RELATED TO GOOD RETAIL PRACTICES f 3-403.11(A)&(D) PRFs 165°F 15 sec. * (Items 23-30) 3403.11(B) Microwave 165 F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Time* foodborne illness interventions and ris&_factors listed above, Can be 3403.11(2) Commercially Processed RTE Food- found in the following sections.of the Food Code and 105 CMR 140°F* 590.000. 340311(E) Remaining Unsliced Portions of Beef 1 item r AoodRefaiilAaeticesFC 590.000 1 Roasts* i 23. 1 ManaSlament and Personnel '•-FC-2 .003 Proper Cooiing of PHFs i 24. 1 Food and Food Protection FC-3 .004 18 125. Equipment and Utensils i FC-4 .005 i 3-501.14(A) Coaling Cooked PHFs from 140`F to 26, Water.Plumbingand Waste j FG-5 006 70`F Within 2 Hours and From 70'F 27. I Physical Fact. i FC-6 .007 to 41`F745°F Within 4 Hours.' 1 28. ' Poisonous or Todc Materials ' FC 7 .008 3-501.14(8) Cooling PHFs Made From Ambient ~2g. S ecial Re uirements - .009 Temperature lagrcdients to 41'Ff45°F 30 1 Other . Within 4 Hours" "Denotes critical iv^m in the L^.daal 1999 FwA Cale a'1W C-MR S90.000, CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date' No. Reference R-Red Item verified PLEASE PRINT CLEARLY it 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. 13 Voluntary Disposal ❑ Other. 3-501.14(C) PHFs Received at Temperatures - Violations Related to Foodborne limes&interventions and Risk According to Law Cooled to Factors(Items 1-22) (Cant.) 41'Ff45'F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Coolie Methods for PHFs 14 - - Food or Color Additives - 19 PHF Hat and Cotd Raiding 590.004{Hy 41 3-202.12 Additives* 3-501..16(B) Cofd5°F* Cold PIIFs Maintained at or below 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PRFs Maintained at or above r4o°F. 7-101.11 Ideniitying Information-Original 3-501.16(A) Roasts Held at or above 130'17. Containers* Time as a Public Health Control m 7-102.11. Common Name-Working Containers* 20 ation-Stora * 3-501;19 Time as a Public Health Control* 7-201.11 5 7-202.11 .Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Usc* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sann izem Criteria-Chemicals* 7-204.1.2 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Iuices and :Beverages with Warning labels* 7-204.14 Drying 4ems.Criteria' 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(D) Raw ar Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served- ,-206.12 erved7-206.12 Rodent Bait Stations* 3 $01.21 C Unopened Food Package Not Re-served. 7-206.13 - Tracking Powders,Pest Control and Monitarin * CONSUMER ADVISORY TIMEMEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Fads That are Raw.Undercooked or 16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFs Patbo+ens.* "'""n "t 3-40LIIA(t)(2) Eggs- 155°F 15 Sec. Eggs-Immediate Service 145`F15sec* 3-302.13, Pasteurized Eggs Substitute for Raw Shell 3401.11(A)(2) Comminuted Fish.Meals&Game E * nfiru is-155°F 15 sec.* SPECIAL REQUIREMENTS 3101.11(B)(1)(2) Pork and Beef Rout-130°F 121 min* 590.009(A)-(D) Violations of Section .5W.009(A)41))in 3-401.11(A:)(2) Ratios,Injected Meats-155°F 15 S".* catering,.mobile ftxA temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited udder the appropriate sections Poultry or Ratites-1650F 1.5 sec. * above if related to foodborne illness 3-401..11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F a 590.009 violations relating to good retail 3-401.12 Raw Animal Foals Cooked in a practices should be debited under#29- Microwave 165°F* Special Requirements. 3-40LI I(A)(1)(b) All Other PHFs- 145'F 15 sec. i7 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403.11(A)&(D) PHFs I65"F 15 sec.* (Items 23-30) 3-403.11(B) Microwave--165`F 2 Minute Stan Critical,and non-critical violations,which do not relate to the Tin,* foodborne illness interventions and risk,faetors listed above, carr be 3403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 1400F` 590 000. 3102.11(E) Remaining Unsiiced Portions of Beef Diem Good Retail Practlaes .FC 590.090 Roasts* i 23_. 1_ Management and Personnel =FC-2 .003 Ig Proper g PHFs . I Food and Food Protection I FG-3 .004 Pro r Coalin af,,,,,-,,.,, 1251 E ui meat and utensils I FC-4 .005 i 3-501.14(A) Cooling Cooked PRFs from 140017 to 1 2, Water.Plumbing and Waste i FC-5 .006 i 70r'F Within 2 Hours and From 70 17 27. 1 Plivalcal FaciN FC-,6 :707 to 41°F145017 Within 4 Hours.* [_26_ Poisonous or Tonic Materials FC 7 .008 3-5Ui.14tB) Cooling PHFs Made From Ambient 29. S sola!R uiremems 009 Temperature Ingredients to 41°F/45'F I Other '--- Within 4 Hours* 5sroso,a -z D note critical i>tm in the L-dorsi 1999 Fmd Cate a'10f CMR X90.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item - Verified PLEASE PRINT CLEARLY Li With Person in Charge: Corrective Action Required: ❑ No ❑ Yes this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee RestrictionExclusion efore the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension h all mandates of the Mass/Federal Food Code. I understand that nce may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure ermit. ❑ Voluntary Disposal ❑ Other. 3-501,14(C) PHFscco Received Temperature Violations Related to Foodborne tltnass.lntervenHA interventions Risk According to Law Cooled to Factors(Ifems 1-22) (Cont.) 41'F/45F Withm 4 Hours, PROTECTION FROM CHEMICALS 3-501.P5 Coolin Methods for PHFs 14 - - Food or Color Additives 19 PHF Hot and Cold Halling , 3-501-16(6) Cold PHFs Maintained at or below 02_12_._yAdditives* ._^ � 590.004(F) 41°/45°F 33 * ,02.14_ Protection from Una roved Additives"� 3-501.16(A) Hot FRFs Maintained at or above 15 Poisonous or Toxic Substances 140°F. * 7-101,11 Identifying Information-Original 3-501.16(A) Roasts Held at or above 130°F. Containers" 7-102.11. Common Name-WorkingContainers* 20 Time as a Public Health Control 7-201.L Separation-Smra * 3-501A9 Time as a Public Health Control* 7-202.11 .Restriction-PresenceandUse* 590.004(3) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* REQREQULA770NS HSP 7-204.11 Sanitizets.Criteria-Chemicals° 7-204.P2 Chemicals for Washing Produce,Criteria° 21 3-801.11(A) Unpasteurized Pre-packaged Imm and Beverages with Warning Labels* 7-204.14 Drying Agents.Criteria* 3-801.11(B) Use of Pasteurized Eggs* 7-245.11 Incidental Food Contact,Lubricants* 3-801.,11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Ran Seed Sprouts Not Served 7-206.12 Rodent Bait Stations* 3-801.11 C) Unopened Food Package Not Re-served. 7-206.I3 Tracking Powders,Pest Control and Monitmin * CONSUMER ADVISORY TIME/I E64PERATURE CONTROLS 22 3-603.I1 Consumer Advisory Pasted for Consumption of 16 Proper Cooking Temperatures for Animal Foods That are Raw.Undercooked o Not Otherwise Processed to Eliminate 11 _ PHFs .Pathorens. '3.40P.IIA(I)(2) Eggs- 155°F 15 See. Eggs-Immediate Service 245°FI5se * 3-302.13. Pasteurized Eggs Substitute for Raw Shell f 3-401.11(A)(2) - Comminuted Fish.Meats&Game E Animals-155'F 15 see. SPECIAL REQUIREMENTS 3-401.113-401,11(B)(1)(2) Port-and Beef Roast-130°F 121 min* 3-401.11(,A)(2) Ratites,Injected Meats-155°F 15 590.009(A}(D)(D) Violations of Section 590.009(A)-O))in 1 see.* catering,.mobile food,temporary and i 3-401.71(A)(3) Poultry,Wild Game,Stuffed PRFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165°F 15 see.* above if related to foodborne illness 3.401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F* 590,009 violations relating to good retail 3-401.12 Raw Animal Fo N Cooked in a practices should be debited under#29- Microwave tf5°F* Special Requirements. 3-40LI I(A)(1)(b) All Other PRFs-145°F 15 sec. + 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403.11(.A)&(D) PFIFs 165"F 15 sec. * (Items 23-30) 31I03.11(B) Microwave 1650 F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Time* - foodborne illness interventions and risk factors listed above, can be 3-403.t 1(C) Commercially Processed RTE Fool- found in the folloning sectionsofthe Food Code and 105 CMR 140°F* 590.0010. 3403.1I(E) Remaining Unsiiced Portions of Beef Hem i Good Retail Practices FC 1.690.To Roasts* 23 I Management and Personnel FC-2 .003 i ! 1$ Proper Cooling of PHFs L24. i Food and goad Protection { FC-3 .004 3-501-14(A) Conlin Cooked 25. E ui mein and Utensils FC-4 .005 { ) g PHFs from 140°F to 28, 1Nater.PlUmbin and Waste FC-5 .006 I 70°F Within 2 Hours and From 70`'F 27. ical Facilityi FC-8 .007 to 41`FI45°F Within 4 Hours.* L28. Poisonous or Toxic Materials FC 7 .008 3-50L14(B) Cooling PHFs Made From Ambient _ 29. �§Peclai Requirements I Temperature ingredients to 41'Fl45°F 30 ( Other - i - . Within 4 Hours* 'Dmote critical iv^min the federal 1999 Focd Code aIV(:INR 590.000. 1 CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item code c-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reterence R-Red Item VerifiedPLEASE PRINT CLEARLY f , ' I i i t i Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I 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. ❑ Voluntary Disposal ❑ Other. 3.501.14(C) PHFs Received at Temperatures Violations Related to Foodborne tilnass.interventions and Risk According to Law Cooled to Factors(Hems 1-22) (Cant.) 41'F/45'F Within 4 Hours.FPROTECTION FROM CHEMICALS 3-501.,15 Coolie Methods for PHFs 19 PHF Hot and Cold Holding 14 Food br Color Additives 3-501,16(B) Cold PI-IFs Maintained at or below 3-202.12 i Additives* 590.004(F) 41'/45'F* 3-302.14 Protection from Una roved.Additives" 3-50IA6(A) Hot PRFs Maintained at or above 15 Poisonous or Toxic Substances 140°F. * 7-101,11 ldentitying Information-Original 3-501.16(A3 Roasts Held at or abuvc 130'F. " Containers* 20 Time as a Public Health Control 7-IO2.11. Common Name-Working Containers* 3-501.49 Time as a Public Health Control* 7-201.11 Separation-Stora e* - - - -590.004(H)Hj Variance Requirement. 7-202.11 .Restriction-Presence and Use* 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Comainers-Prohibitions* POPUU4TIDNS HSP 7-204.11 Sanitizers.Criteria-Chemicals* 21 3-801.11(A) Unpasteurized Pre-packaged Iuices and 7-204.12 Chemicals for WashingProduce,Criteria" .Beverages with Warning Labels* 7-204.14 Drying Agents.Criteria* 3-801.11(6} Use of Pasteurized Ea * 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- 7-206-12 - Rodent Bait Stations* 3-801.11(C) Unopened Food Parka Not Re-served. * 7-206.13 Tracking Powders,Pest Control and Momtorin * CONSUMER ADVISORY TIME(i E�4PERATURE CONTROLS 22 3-603.11 Consumer Adivory Posted for Consumption of Animal Foods That are Raw,Undercooked or 16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFs - ^trecaw rn:ed!t 3-401.IIA(l)(2) Eggs- 155`F 15 See. Patho*ens Eggs-Immediate Senior 145'Fl5sec* 3-302.13. 1 PastE *eurized Eggs Substitute for Raw Shell 3-401.1 l(A)(2) Comminuted Fish.Meats&Game Animals-155'F 15 sea:. * SPECIAL REQUIREMENTS 3.40111(B)(1)(2) Pork and Beef Roast- 130'F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in 3-401.11(A)(2) Ratites,Injected Meats-155`F 15 sea * entering,.mobile food,temporary and 3-401.1.1(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing fish,Meat, debited under the appropriate sections Poultry or Ratites-165'F 15 sec. * above if related to foodborne illness 3-90LII(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Outer 145°F* 590.409 violations relating to good retail 3-401.12 Raw Animal Fouls Cooked in a practices should be debited under#29- Microwave 165F* Special Requirements. 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec. 19 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403A I(A)&(D) PHFs 165-F 15 ice. * (Itefm 23-30) 3403.11(B) Microwave 165 F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Tom* foodborne illnesv interventions and risk factors listed above, can be 3403.11(C) Commercially Processed RTE Food- found in the following sectionsofthe Food Code and 105 CMR 1400F* 590.000, 3403.11(E) Remaining Uarsficed Portions of Beef - item i Good Retail Practices i Fc �.590.001) Roasts* ` 23__ i M�aNemenf and Personnel FC-2 .003 ': i 24 . i Food and Food Protection ( FC-3 .004 18 Proper Cooling of PHFs 125. I Equipment and Utensils I Fc- 4 t .005 3-50LM(A) Cooling Cooked PBFsfrom 140`Fto a8, Water.Plumbing and Waste i FC-5 A08 700F Within 2 Hours and From 70'F 27. ical Facility FO-6 .007 to 4VF/450F Within 4 Hours. * i 28- Poisonous or Toxic Materials ' FC-7 .008 tit s t ^.� 3-501.14(,6) Cooling PHFs Made Froin Ambient 129. S grin!R uirements I .009 Temperature lugredients to 41'F/45°F 100• I Other _ Within 4 Hours" *Denotes critical item in the federcl 1999 Fu d Cale w'103 CiMIZ 590.000.