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NEW SALEM GRILL & BAR - ESTABLISHMENTSa NEW SALEM GRILL & BAR 400 HIGHLAND AVE. a a CITY OF SALEM, MASSACHUSETTS o BOARD OF HEALTH j s 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAx 978-745-0343 W W W.SALEM.COM Kimberley Driscoll JOANNE SCOTT, MPH, RS, CHO Mayor HEALTH AGENT Memo to: Salem Food Establishments Owners/Managers From: Joanne Scott 11 Health Agent ' Date: May 12, 2008 Re: Stomach Illness As you may have read in the newspaper, there has been a stomach illness outbreak at the Salem Mission (homeless shelter). The Mission serves meals to hundreds of people each day. This -may increase the likelihood of other food establishments with food employees experiencing these symptoms. In order to prevent the likelihood of foodborne disease transmission, the Massachusetts Food Code requires food employees.to report to the Person -in - Charge if they have symptoms such as diarrhea and vomiting. Such employees should be excluded from handling food for 72 hours after the symptoms stop. Therefore, we are requesting that you ask your employees if they are experiencing any stomach illness and exclude them as outlined above. As always, be sure that employees are washing their hands frequently, especially after using the restroom, after touching their face, or after coughing or sneezing. Also, be sure that there is no bare -hand -contact of ready to eat foods. Please call me or Tracy Giarla;-Public Health Nurse, at 978-741-1800 if you have any questions. Thank you. " (1p, CITY OF SALEM BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MASSACHUSETTS 01970-3523 RECR- �' D MAY 16 2008 New Salem Grill & CI7 h' C f= SA 400 H ghaUnd Avenue e ' LEM BOAIRO OF HEALTH Salem, MA 01970 ses PON � gTNEV 00VYE5 02 1M $ 00.420 0004260321 MAY12 2008 MAILED FROM ZIPCODE 01 970 Ola DEC 1 SOOC 39 05/144/013 RETURN TO SENDER :NEW SALEM GRILL BAR MOVED LEFT NO ADDRESS UNABLE TO FORWARD RETURN TO SENDER BC: 019703.52399'1969–D0999–i.--39 + SIMPLE SEAL® NATIONAL ENVELOPE 411 u �f Commonwealth of Massachusetts City of Salem Board of Health 120 Washington Street, 4th Floor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 03/18/2008 ESTABLISHMENT NAME: File Number: BHF -2004-000293 LOCATED AT: Kimberley Driscoll Mayor New Salem Grill & Bar 400 Highalnd Avenue Salem MA 01970 0401 HIGHLAND AVENUE U2 SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2008-0208 Jan 4, 2008 Dec 31, 2008 $420.00 ESTABLISHMENT Total Fees: $420.00 PERMIT EXPIRES December 31, 2008 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 of 1 W. a KIMBERLEY DRISCOLL MAYOR JOANNE SCOTT, HEALTH AGENT NAME OF EST QTY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4" FLOOR 'ISL. (978) 741-1800 FAx (978) 745-0343 ISCOTT SALEn4. COM 2008 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT ADDRESS OF ESTABLISHMENT. MAILING ADDRESS (if different) EMAIL - Business': M . Com Website: TEL #_2 7 P 7 / V /�— 0q -A 1FAX # 1 7Q' — /7 Y (% — �7 0 3 OWNER'S NAME wcywu yuN6 TEL# JV 7 — 74z 2 ADDRESS M STREET f,��nCITY STATE r—� ZIP CERTIFIED FOOD MANAGER'SNAME(S) 'I lr>�i4fNiWP CERTIFICATE#(S) v �7 (Required in an establishment where potentially hazardous food is prepared) EMERGENCY RESPONSE PERSON �71dJ�N T HOME TEL # 6 DAYS OF OPERATION i Monday Tuesday Wednesday Thursday i Friday 1 Saturday Sunday HOURS OF OPERATION ' 11 M_ 11PM IjANi-1,jP✓tl; 11kM-1IF6 flA+M-1kMl 11km- ( A -M Please write in time of day. I D �� TYPE OF ESTABLISHMENT RETAIL STORE YES NO RESTAURANT �EDS__Kd, (Outdoor Stationary Food Cart $21 BEDIBREAKFAST/ YES NO CHILDCARE SERVICES----_.-_---------..-_ ------------------------------ ADDITIONAL ---. ----ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE TOBACCO VENDOR ALL NON-PROFIT (such as church kitchens) FEE (check onl less than 1000sq.ft. =$ 70 1000-10,000sq.ff. =$280 more than 10,000sq.ft. =$420 ------------- ------------------------ less than 25 seats --------- =$140 25-99 seats =$280 more than 99 seats =$420 $100 -------------------------------- ----------- YES NO $25 YES NO $135 YES NO $25 `Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be s4brm. ted to and approved by the Salem Board of Health. Pursuant to L pter C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have filed all state tax returns a p i al s to to s e fired under the law. 2_/( -,Ar �ti� "-anti-3gJ7 Date Social Security or Federal Identification Number Revised 4/24/07 FOODAP2008.adm - Checkg & HE ORDER ORDER H' 11j$4 -)o @ ,1_'(1 ('iv IA n ✓�. iii, �l. �{n/'f✓1` I DOLLARS J IMPORTANT MESSAGE WILL GALL AGAIN FOR 1-6 J WANTS TO SEE YOU DATE ��J TIME M OF / 9 WILL FAX TD YOU PHONEON AREA O ❑ FAX ❑ MOBILE AREA CODE NUMBER EXTENSION NUMBER TIME TO CALL TELEPHONED CAME TO SEE YOU PLEASE CALL MESSAGE 3KIds Sulo (llli /g nLT'i."�jia U11120 �// dumOniq 1l7 CZ(D.rD�ayk-ap& �r SIGNED WILL GALL AGAIN WANTS TO SEE YOU RUSH. RETURNED YOUR CALL WILL FAX TD YOU FORM 4009 6��i MAGE IN U.S.A. NOTES ___- i t f. - _ - _ .. _.. T 4 f ., �� 4F3_0? ,PM at Ala Av- FORM 4009 11*ps MADE IN U.S IMPORTANT MESSAGE FORr'r\� DATE M TIME )' 15 -36 . PHONE AREA CODE J4 FAX ❑BILE AREA CODE NUMBER EXTENSION NUMBER TIME TO CALL TELEPHONED PLEASE CALL YOU CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO MESSAGE T�te SIGNED FORM 4009 11*ps MADE IN U.S YOU .A. NOTES HP Fax Series 900 Plain Paper Fax/Copier Last Fax Fax History Report for Joanne Scott Salem BOH 978 745 0343 Jan 22 2008 3:41pm Date Time Twe Identification Duration Paees Result Jan 22 3:40pm _Sent 917813264113 0:53 3 OK Result: OK - black and white fax s .. IfPQ KIMBERLEY DRISCOLL MAYOR JOANNE SCOTT HEALTH AGENT To: CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 JSCOTT@SALEM.COM Facsimile Transmittal Fax # //21/- c3 a(- 0/1 3 4/ikRE: - Date a a-08 Page(s): including this cover # 3 Message: Board of Health News----------------------------------------------------------------For Your Information OFFICE HOURS: ,,, Monday, Tuesday, Wednesday 8:00 AM to 4:00 PM Thursday 8:00 AM to 7:00 PM Friday 8:00 AM to 12:00 NOON J Commonwealth of Massachusetts } City of Salem Board of Health 120 Washington Street, 4th Floor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/07/2008 ESTABLISHMENT NAME: File Number: BHF -2004-000293 LOCATED AT: 19mberley Driscoll Mayor The Ground Round 2 Trader's Way Salem MA 01970 0002 TRADERS WAY SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2008-0208 Jan 4, 2008 Dec 31, 2008 $420.00 ESTABLISHMENT Total Fees: $420.00 PERMIT EXPIRES (December 31, 2008 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 23 of 24 a M KIMBERLEYDRISC OLL MAYOR JOANNE SCOTT, HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4'm FLOOR TEL (978) 741-1800 FAx (978) 745-0343 5007rtcc?SALBM. COM 2008 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT Ci R 5c,6 LLL TEL# ADDRESS OF ESTABLISHMENT *D0 �AIIIVCIJ atf FAX # MAILING ADDRESS (if different) �( EMAIL - Business': ` Website: OWNER'S NAME ADDRESS ft'iA T a4 CERTIFIED FOOD MANAGER'S NAME(S {Required in an establishment where potentially i CERTIFICATE#(S) EMERGENCY RESPONSE PERSON L V�1S S—LtY (G` HOME TEL nvvno yr vrtrvtr tutu i (� (, Please write in time of day. f (ForexamDle Ilam-Npn) TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 ........................................................•--------------------- RESTAURANT YES NO less than 25 seats --- ..- :. . =$140 (Outdoor Stationary Food Cart $21 D) 25-99 seats =$280 more than 99 seats `$ BEDlBREAKFAST! YES NO $100 CHILDCARE SERVICES.--,•,---_.-----------_.--__._-- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25 TOBACCO VENDOR YES NO $135 ALL NON-PROFIT (such. as church kitchens) YES NO $25 "Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. in accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MrL Tapter ¢2QSection 49A, I certify under the pains and penalties of perjury that 1, to my best knowledge and belief, have filed all state tax returns and pl�i all ##tate to es r quired under the law. Revised 4/24/07 FOODAP2008.adm Check# & Date / or Federal Identification Number --- -------------------- ____......_. r Commonwealth of Massachusetts City of Salem Board of Health 120 Washington Street, 4th Floor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/07/2008 ESTABLISHMENT NAME: File Number: BHF -2004-000293 Kimbedey Driscoll Mayor The Ground Round 2 Traders Way Salem I MA 01970 LOCATED AT: 0002 TRADERS WAY SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2008-0206 Jan 4, 2008 Dec 31, 2008 $420.00 ESTABLISHMENT Total Fees: $420.00 PERMIT EXPIRES (December 31, 2008 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonstions, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health.. - page -23 of 24 KIMBERLEY DRISCOLL MAYOR JOANNE SCOTT, HEALTH AGENT QTY OF SALEM, MASSAC HUSEM BOARD OF HEALTH 120 WASHINGTON STREET, 4"m FLOOR TEL. (978) 741-1800 FAx (978) 745-0343 JSOOTfaSAI:EM COM 2008 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT I; R ,m PmI LLL. TEL # DL7% kf ADDRESS OF ESTABLISHMENT 4bd �I'I�IH(, FAX# MAILING ADDRESS (if different) EMAIL - Business': OWNER'S ADDRESS CERTIFIED FOOD MANAGER'S NAMES (Required in an establishment where potentially w Website: TEL#7'`CQ( Q' STATE CERTIFICATE#(S) - EMERGENCY RESPONSE PERSON LV\\S �-r t =V HOME TEL # DAYS OF OPERATION 1 Mondlay i Tuesday Wednesday Thursday Friday Saturday Sunda HOURS OF OPERATION 11 Please write in time of day. for example 1lam-11 m TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 -�--- -. ...---------------------------------le ------- - -- - - ------------_$1.4.0.... - ------------------------ RESTAURANT YES NO less than 25 seats -$140 (Outdoor Stationary Food Cart $210) 25-99 seats =$280 more than 99 seats $ 2 -- - --------------------VIES - --- -- - -- BEDIBREAKFAST/ S NO - - - 00 - $100 CHILDCARESERVICES------------------------------------------------------------------------ --------..................... ----------------- ON ADDITIAL PERMITS MAKE (notjust serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25 TOBACCO VENDOR YES NO $135 ALL NON-PROFIT (such as church kitchens) YES NO $25 'Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to Mf L Chapter 2 Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have fled all state tax returns and p�iall $[ate taes quired under the law. Signature U Date Social Security or Pederal faenti5cation Number ----------------------------------------------------------------- ----/-,-,---�--- ---- ---j ------------------------------------- Revised 4/24/07 FOODAP2008.adm Check# & Date i OZ• % CITY OF SALEM BOARD OF HEALTH Date: July 19, 2007 Name of Establishment: Ground Round Restaurant Address: 400 Highland Avenue Owner: Michael Young Phone: 9-78-859-5605 q19 The owner of this proposed establishment, Michael Young, and his architect Larry Young, presented a Floor Plan for review in accordance with the State Food Code. A currentfilewmenu must be submitted to the Board of Health. CERTIFICATION There must be a Certified Food Manager working at this establishment full time. A 'Person in Charge" or "PIC' must be available at this location when the CFM is not present. The PIC must have knowledge of sanitation techniques, holding temperatures, operations, etc. FLOOR PLAN There is a Hand Sink at each food prep and service area. The hand sink must have a wall hung soap and paper towel dispenser. These must be stocked at all times. The hand sink must be used for hand washing only. All floors, walls, and ceilings where food, utensils, paper products, etc, are stored, prepared or served must be intact, impervious, and easily cleanable. This .iRri das a;, storage of b25eAems en.the basemnent. A dishwasher for washing, rinsing and sanitizing all utensils equipment, dishes will be used. The dishwasher will have a final rinse temperature of 180 degrees in the final rinse. Storage of any food or non-food items in any area, ia� basemor3t-must be in an area of finished floors, walls, and ceilings. Storage must be at least 6 inches off the floor. This area must be secure with access only for employees of the establishment. MENU/FOOD PREP All food must be purchased from a wholesaler licensed by the State. Fruits and vegetables must be washed prior to preparation. A food prep sink will be available. This sink must be sanitized prior to and following food prep. All food must be held at 41 °F or lower, or 140°F or higher, at all times. Food may not be added to containers in the sandwich unit. Instead, a sanitized container with new product may replace the existing container and the old product may be placed on top of the new product. There may be no bare hand contact of ready -to -eat foods. Gloves, tongs, or tissues must be used when handling such food. UNDERCOOKED FOODS The advisory was given to the owner. CHOKE SAVING A person trained in choke saving techniques must be available whenever this establishment is open for business. EXTERMINATION Monthly services of a Licensed Pest Control Operator are required. Please keep receipts for inspections. SANITIZING SOLUTION Sanitizing Solution must be accessible at each prep station and for the patrons' tables. Test strips corresponding to the kind of sanitizer, must be on hand to check concentration of solution. Solution must be made daily, tested, and the results recorded on a log sheet for examination by Board of Health inspectors. Solution may be prepared in the 3`d bay of the 3 -bay sink and spray bottles may be filled there. Spray bottles with clean paper towels may be used, as well as wiping pails with wiping clothes always held in the solution in the pail. These must be clearly marked "sanitizer" in Chinese. Grease will be automatically handled through hose system. Outside area of premises, including the dumpster area, must be kept clean and sanitary. This establishment is scheduled to open in September. Please call one week prior to opening to schedule an opening inspection. Health Young Owner Date Establishment Name: CITY OF SALEM BOARD OF HEALTH Date: Page: of Item No. Code Reference C - Critical item R - Red Item DESCRIPTION OF VIOLATION! PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified YLf/i ilf//`)<"rl ��/l//�f� /�r� /l/%/1 /�✓/� P (Iii', lr1';f /['1i/f ?-� /�.ii✓% �'//` :'%%1/r' i7t i / ., � f 3htirPl� {r4; : ✓��'f /�l/ !t,'%I% t,'I �r.7Q /"/[�„ ,/�/ '/✓4 '/,<l(.0 r`.�//�J/r�.l/I/�Ii� �> J'/�/ f0 �i�'il � ,?i.•'i�:. 0I�v/ 1>v/)li1 1ii/"7/ �.. Discussion With Person in Charge: I have read this report, have had the opportunity to ask questions and agree to correct all violations before the next inspection, to observe all conditions as described, and to comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-fiveNdollars or-suspension/revocation of your food permit. X\ v X \ X h \ Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal 0 Other: l 4„! Violations Rotated to Foodborne fitness Interventions and Risk Factors (Items 1-22) (Cont) PROTECTION FROM CHEMICALS -j--T 4 Omar Additives 3-202,12 Adcfi ives* f ives* --il�d P3-10114 2ili-4Polsonous — P -A Additives' 7, -, ---4 7- WI . I I or Toxic Substances Identifyinginfiainalion -Otiginal contaillera 7-i 02-11— 7-201.11 CovunontNarve Workin. ('-witainers* 7-2172.11 t Rnviction - Presence aud Ute* 7-20112 Conditions of liso* 7-201 [I 7-204. IT Toxic Contairlea, - Rriallibi!wn'! Chcmimils* 1 7-204. 12 -$aniti,7cmCcateria- Cc 7 71014 1,41 rvr�., 1-ulltic' 7 2 Incidental 1 4 Contact, ants 1-206.11 Resuicted Uw Pe tic Criunoe 7-206.12 R(lderil Bait Stations"F-7 206.'13 Tracking Powders.—P-i Cortrol and Muni TIME/TEMPERATURE CONTROLS 161 1 Proper Cooking Temperatures for i PHFs -T-FTg, 15512155,, 17 3-40LINA)(2) cmnjniautr d Fikh, Meats & (lame 3-401.11(,8)02) lfatitas, lnjeoM Mints - 155'F' 15 40LI HAJO) Pouln), Wild Ganie, Stuffed 11fiFs, sniffin1v C(Intaining Fish, Meat, Poulin; or antes 165°F 15see. 3-401-11109) Intact Beef Steaks 145"T T47il.12 Raw Anins�t F,AS Cooked ked III a Mioowave 16,51" * - 3-1651(AeDib; I All Other - 145"F 15 sec.* 3403.144)K(19) 141F, 165'F li sec. I 7 - ;443.II(B) Microwave- 1654' r 1 NSxnute, Standing 3-•103. I I tC) corafnercially Prmessed RTE RxId - 3-403. 11 (E) --50 1 . I A(Ci Nib's ffeeeived at Temperatures According to Law C(s)fA to 411 - FAeYF W ithin! Houls. C x3lhat MeLlod, for llffFl x,501 16B; Cott PflFs Maintained at or below 590 ONO--) 41 /45° 5- T34 -i. 16(A) Hat PHI s Maintained ,It or above 3 -' -F * �, 501. 16(A) I Roasts Held at or 140 I lure as a PUNIC Health Control 'rime as a Public ficalth Control, -Variance Reatortment 21 3-81)1,1 !(A) UnpaqucurizeIf t>aekagedktictsand Reventaes with Waiann, Labe sl 3-SOL14B) 3-801.11(13) Raw or Paivalk CwkedAvirrial Food 3tit — —[Raw 1 3-801 . 11 (C� UrvInened Rxxi PackaI,, Not Rv,crveit 22 3 -Wl I i Coim;yau Advisory Posted for Consumption of Anfnijl f,+(Yds flnitzrc Raw, Undfa"xiked o: Not OthrTvvise 11 c sscd cl, Eliminate 3-302.11 P,,istettrizcd foi Raw Shell SPECIAL REQUIREMENTS ) W9W (D) Sn catering, mobil- food. temporal v and residential kitchen operations should he debited under the appropriatesecuojls above if related to RyAlhorne illness interventions and risk factors. Other 590.009 violations relating to good retail practicc8alrould tae debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Items 23-30) ctitil'aland non-criji, al ViOhaConj, which do Ilea rebate to iter ftealborne illness hucl-venlionl'ied nskjie, iorr liwed above, can be ,found in thefiwifni-mg ser tions of;ht., Food Code vid 105 CWR Proper Pooling of PHFS ��50 1. 1144�A) Ox,liciz C(x)k4A PHFS heal 1401" 14) 1 70 [; Within 2 Flours and FrIon 701' T(9�) to 4 I'FAYF Within 4 Hours. * Coolial, PHFI, Made From Aunbient Temperature tustredients to 41°F/45`P' Within 4 lhsur Delwtes 'ralcal Item iii th,, fexlecfl 1994 Iooa 0xie or 105 CSTR 590 000, --50 1 . I A(Ci Nib's ffeeeived at Temperatures According to Law C(s)fA to 411 - FAeYF W ithin! Houls. C x3lhat MeLlod, for llffFl x,501 16B; Cott PflFs Maintained at or below 590 ONO--) 41 /45° 5- T34 -i. 16(A) Hat PHI s Maintained ,It or above 3 -' -F * �, 501. 16(A) I Roasts Held at or 140 I lure as a PUNIC Health Control 'rime as a Public ficalth Control, -Variance Reatortment 21 3-81)1,1 !(A) UnpaqucurizeIf t>aekagedktictsand Reventaes with Waiann, Labe sl 3-SOL14B) 3-801.11(13) Raw or Paivalk CwkedAvirrial Food 3tit — —[Raw 1 3-801 . 11 (C� UrvInened Rxxi PackaI,, Not Rv,crveit 22 3 -Wl I i Coim;yau Advisory Posted for Consumption of Anfnijl f,+(Yds flnitzrc Raw, Undfa"xiked o: Not OthrTvvise 11 c sscd cl, Eliminate 3-302.11 P,,istettrizcd foi Raw Shell SPECIAL REQUIREMENTS ) W9W (D) Sn catering, mobil- food. temporal v and residential kitchen operations should he debited under the appropriatesecuojls above if related to RyAlhorne illness interventions and risk factors. Other 590.009 violations relating to good retail practicc8alrould tae debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Items 23-30) ctitil'aland non-criji, al ViOhaConj, which do Ilea rebate to iter ftealborne illness hucl-venlionl'ied nskjie, iorr liwed above, can be ,found in thefiwifni-mg ser tions of;ht., Food Code vid 105 CWR PORTOFINO Enhance any steak or SIRLOIN boneless chicken breast with taste -tempting Portofino topping - a savory sauce with baby bellas, garlic and tomatoes (as pictured above). add $1.49 ' F STEAKS HEARTY CENTER -CUT SIRLOIN* FILET MIGNON* A large 12 oz. centekut cooked. An 8 -oz. hand -cut tenderloin filet to your liking. _&)A.99 _ _ cooked to your specifications. $17.99 SIRLOIN STEAK* CLASSIC CHOPPED An 8 oz. version of our center -cut. $11.99 BEEF STEAK* Add Fried Shrimp ............................$14.99 Tender, chop steak with caramelized Add Half Rack of Ribs ......................$14.99 onion and mushroom gravy. $8.99 e .odd a Grilled ChickenBreast ..........$13.99' A i 3 steaks are also available blackened. WHISKEY PEPPERCORN . SIRLOIN TIPS' A heaping portion of tender sirloin tips with our award-winning whiskey ` peppercorn sauce. $10.99 BONELESS CHICKELNNER . SINGLE BREAST..CHIC EN: DINNER Two flavorful chicken breasts served Choose blackened, BBQ, Buffalo or ` blackened, BBQ Buffalaor plain` '$9.49 plain$749 CHICKEN TENDERLOINS PLATTER COUNTRY FRIED CHICKEN 11 our signature chickenaenderloins - plain Two hand-breadg„d,,fried chicken breasts orBuffeFo:'$9.49. coveretlwith'a hearty country, pepper � gravy 39.99 µ k LEMON -HERB CHICKEN Two grilled chicken breasts basted in a savory lemon - herb rt-iarinade. /,� $9.49 • /A RIB EYE STEAK* A seasoned 14 oz. rib eye topped with onion tanglers. $16.99 ;t Steak & chicken erltrdes are served w+..st .{....ae-wetnWaew6 n.ggeaaine nduPu tiC�cof �.eevnryscraihe/4.aFM`tlrlfelMrsvSNMaps 9amsn #A; Skin f,iPotatcesxs Rc- e?a-Pilaf rCt o" e,kS4Ylaw } Broccoli orvegetablroLthe:DayAdda,'crockosu orasaallCaesaror ds u.n - g�u - w f � FROZEN RASPBERRY 'RITA F r.. 6 TRIPLE FAJITAS* our signature fajita with grilled strips of seasoned steak chicken and broiled .'� Cajun shrimp served sizzling hot. $14.99 r S1271LING FAJITAS � 4 Served over tied of grilled_ i.peppers aonions with r x.- nd shredded cheeses; fresh,pico de gailo andlwasoned sow cream.served with warm flour tortillas Steak* or Chicken $11.99 _ - Steak* &Chicken Combo $1199 s . BURRITO GRANDE X seasoned beef.or chicken, black beljnns, lettuce, tomatoes and melted cheeses. Served with \Mexican rice, fresh Pico de gado and seasoned sour cream. Topped with onion tangiers' $1o.49 — Add guacamole for 99¢. SEA1F�OOD...- { FRIED SHRIMP, Golden -fried shrimp with cocktail A bounty of tender fried haddock } sauce. $12.99 and golden -fried shrimp. $1299 - FRIED HADDOCK BAKED HADDOCK " A generous portion of golden -fried, Delicate white fish topped a. haddock: $9.99 " with butter and crumbs, baked until flaky $11.49 Seafood entrees are served with a choice Of two: Baked Potato, "`' ORANGE French Fries, Mashed Red Skin GRILLED Potatoes, Rice Pilaf, Coleslaw,; SALMON Broccoli or Vegetable of the Day, s Cajun -grilled Add a crock of soup ora small. ' salmon basted Caesar.or house salad. 51.99 ` in an orange marinade. MA9 TRIPLE FAJITAS* our signature fajita with grilled strips of seasoned steak chicken and broiled .'� Cajun shrimp served sizzling hot. $14.99 r S1271LING FAJITAS � 4 Served over tied of grilled_ i.peppers aonions with r x.- nd shredded cheeses; fresh,pico de gailo andlwasoned sow cream.served with warm flour tortillas Steak* or Chicken $11.99 _ - Steak* &Chicken Combo $1199 s . BURRITO GRANDE X seasoned beef.or chicken, black beljnns, lettuce, tomatoes and melted cheeses. Served with \Mexican rice, fresh Pico de gado and seasoned sour cream. Topped with onion tangiers' $1o.49 — Add guacamole for 99¢. �-- �.<... ..... .. .. _. _ � _ _, -.++a+>.: .._. sr+d....--....rs ,..vr......� �.,...,- ur.�-+ ..d+�n•....•-.�-..�mr,...-.+�e.-�.mr. e.w.-._+f..T-�-..-a,. »-. ... � i ,. .. � .. ,' . ,. ,. CITY OF SALEM BOARD OF HEALTH Establishment Name: J " ' J Date: Page: of Item Code C- Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R — Red Item - Verified PLEASE PRINT CLEARLY �P _.0 vOD)) Q ( lMI21a /Yl ( AIt I 'ZY / i_ OG , Ll�;.� „T :✓ 1,U� 1-12 ' ) � Q C ,h h .h / r i,( � -S -40 S h ` 4/711 O ./'X/ f v Il o W)r?q GuP&dIV Q Aa /n^ Q Ge ))/11)fzri f /1A fiOgash l��tic�n�hs �� ,ca 19{ 7a 771AI) icy /l /lit a 1 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% suspension/revocation of ❑ Embargo ❑ Emergency Closure ;our food permit. ❑ Voluntary Disposal LI Other: Violations Related to Foodborne Iffness Interventions and Risk Factors (ifertor 1.22) (Cont) 14 Food or Color Additives - PHFs 3-30114 Protection tneaj!!jalJpi JVed Adlfilivcs` Lis— or Toxic Substances —Poisonous I(TIl E klenfifying, Infoi tnaoon -- Original Containers* 7-40 �.11(A)Q�,, -102.11 cemmon 'Narrel - 3-50 1, 16{ A) 1,20 1. 11 Separauon - Stox ape* Aninetts - 155"F 15 sec.' 7-20111 Restriction - Pre iAce and U� 3-401.11 7-202- 12 Coudiuoro, oTt ISO' 7'£13.11 Toxic Cowamct llrchibviona' 7 204 Fl Sanni7ers, iterui - Chenvwls- Ratov, lloecxi Meals - 155 �F 15 lr� ILdllac; Cf7jto—rja4: �2O4 12 CheIrlicak, for Wa�!� ; 7-204,14 DrNing Avents. Crit r I ti' -l-205-11 Incidental food Contact. I.An ictuos" llointry, Wild Came, Slotted llliF%,, 7206.11 R,osfricled Use Pe�Ticidte;, critel I'l, 1 7-206 Q Rodent Bail Stations' 7-206,13 sacking Pfl%vder� , fest Control and Pouftry or Ratites -1651 t5 sec, TIME/TEMPERATURE CONTROLS ",Denotes culucal Ile'll ill the rJegal 1999 Food Code or 105 Cm lt 590 (9)0. 3-56IJ 4(C) Proper Cooking Temperatures for - PHFs 4 1 Ti45'F Witbin 4 Hclrrrx, Tli 5T i i A (I l(2) Egg". 15,5,F 15 n'.'e. PHF Hot and Cold Holding Cold PHI 5 Mainnnued at or below 7-40 �.11(A)Q�,, Comicinated Mello; 3-50 1, 16{ A) I lot PHI S Maintained at or above Aninetts - 155"F 15 sec.' 3-401.11 !Pork and BQef Roas�—1 —10`71-12 —InlnT s-40'1.21(A)t1) Ratov, lloecxi Meals - 155 �F 15 sec. 3-401AI(A)(3) llointry, Wild Came, Slotted llliF%,, sniftow Containing Fkh, Moat, Pouftry or Ratites -1651 t5 sec, 3-401 Whole -muscle, Rrao Be Steales 145`4; * 3"`01.12 Raw Arvirmt! Folds Cooked in a Mictowave 165'1-' -iReheating for Hot Holding 3463,1A)&(D) TIHF, 165"F 15 sck% 3-409.I4(B) __-- Microwave- 165' F 2 tvloiune Standure, Processed RTE 1,, 140'F:l 3-4{i3-71 (F) Remainme, L",F llCT 1=8 EProper Cooling of PHFs 3-501.14{A) Ctxthnlg Cook(A PHI -'s froto 14WT to 70"F Within 2 Hours and From 70°1' n, 41 V45 Within 4 How . * 3 501 14(B) Coolillg PHF, Made From Ambient Temperature hirredients to 411'1-/45`F Within 4 flours* ",Denotes culucal Ile'll ill the rJegal 1999 Food Code or 105 Cm lt 590 (9)0. 3-56IJ 4(C) PHFReonved at'Ftmperatures According to Law Cooled to 4 1 Ti45'F Witbin 4 Hclrrrx, 3-501,15 CUOHXIIIM,LIICKJS for PHFs PHF Hot and Cold Holding Cold PHI 5 Mainnnued at or below 590"Ott-4F) -4 1 F- 3-50 1, 16{ A) I lot PHI S Maintained at or above 1-5Gl, 16(A) ousts field at or above 1-30"K +T-1wM!"s—s"a1�1Public Health Control 21 ( 3-SOLAUA) Row or flailonttiCook .d Amoral Fa,d and RLvl Sr ,-d S outs \l)t Served. ixtti Par ,jaoC N or Re carved._ CONSUMER ADVISORY Zo'ZI F"`o& khat ire Raw, Undeic(xAcd or , Not etvvi%;t, Processed In 'Elirronare I 3-3k)2. 13 Paste uria -,A Teen> Suh&rinue fl)Raw Shell SPECIAL REQUIREMENTS —— V—Iclla —W �90fW-(D)-tn eateroigmobile, tool temporary and i residential kitchen operations should he, deloled under the appropriort, sections anillve it relates to foodborne illness Intel ventions Xnd risk foclors. Other 590.009 violations relacor.- to good relaji intlefices, should be debited under #29 - Special Requirements, (sterns 23-30) Cliwal and ruln, rioral vwlajnons, who do nos rebate t,) the ftlodhorne Ulness th;(11 vl"nlivay WO nAptiors bead above tan be found in Yhrftlllolving 5edlwro of Me Food Code and 105 C'AfR 5190,000, IL I N6 a ":} '� ♦-ZL2 �Y f K �" y� 'ems #, �' Ji it �' �•»�yy:vv �j ,py �t ''jjf # �� h .h "�,.y'�r _+a . +y �'`t��I err 'C`1�r a; f � N C s! � � Page j of j Janet Dionne From: Joanne Scott LSent:-'-' 15n—day, Fie aryqj:, 2008 11:21 'AM To: Janet Dionne Subject: FW: pictures- DUMPSTER'S 400 Highland Place Mail Attachments: P1010008.JPG; dumpster.JPG; P1010005.JPG; P1010006.JPG; P1010009.JPG Thanks Janet From: David Shea [mailto:dshea@S]-SERVICES.COMj Sent: Monday,_ February 04,-2008 10:56 AMzi To: Joanne Scott Subject: FW: pictures- DUMPSTEWS 400 Highland Place Mall Hi Joanne, Attached are some photos that residents sent to me regarding 400 Highland Avenue. I know that you ready responsed to me on this and thank you for that. UM71 1 David ----- Original Message----- (Froin Cindy4..Meola-[mailto:cin1726@msn.com] [Sent; , Friday, -February- 01,..2008.3:06 -PMD To: David Shea Subject: Fw: pictures- DUMSTER'S 400 Highland Place Mall ---- Original Message --- From: Cindy Meol i To: cin1726@msn.corn Sent: Friday, February 01, 2008 2:42 PM Subject: pictures- DUMSTER'S 400 Highland Place Mall You have been sent 5 pictures. P1010008.JPG dumpster.JPG P1010005.JPG P1010006.JPG P1010009.JPG These pictures were sent with Picasa, from Google. Try it out here: htt: icasa.-ocoole.comL 2(4(200& Page 1 of 1 r Joanne Scott From: David Shea [dshea@SJ-SERVICES.COM] Sent: Tuesday, January 29, 2008 8:28 AM To: Joanne Scott Subject: Ground Round Restaurant, 400 Highland Avenue Hi Joanne, Last night at our Licensing Board meeting , a number of residential neighbors attended with several comments about this licensee and also the property owner. They made complaints about the general cleanliness of this restaurant. There were also ventilation odor complainants about this restaurant and also the Mandarin Buffet. Finally, they requested that the property owner and/or the restaurants put out exterior trash containers as there is a lot of trash blowing around the sidewalk and parking lot. Thanks and all the best. David -----Original Message ----- From: Joanne Scott [mailto:]Scott@Salem.coml Sent: Monday, September 24, 2007 4:44 PM To: David Shea Subject: Baybridge Restaurant Dear David: The Baybridge was allowed to open today with the condition that only pre -wrapped sandwiches, bought at a wholesaler, are served; and that all drinks are served in disposable glasses that are thrown away after one use. There still is not hot water consistently at the hand sink in the kitchen. I will leave a copy of the inspection reports from last Friday (the 215), and today, in the mail slot outside the Licensing Office. Sincerely, Joanne 1/29/2008 IMPORTANT MESSAGE x OFF P� lE ��y 1D- �i CAME TO SEE YOU AREA CODE NUMBER EXTENSION Cl FAX O MOBILE RUSH AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE CALL CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH 'RETURNED YOUR CALL WILL FAX TO YOU SIGNED =-�// ps FORM 4009 ws MADE IN U.S.A. X15TES _ �i z s --- PRO�_ tsz��.r�'Le-r