NONAS CAFE - ESTABLISHMENTS Cil Kd^efr4
NONA'S CAFE
335 LAFAYETTE STREET
1
0
0335 LAFAYETTE STREET Nona's Cafe
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item Status Violation Critical Urgency
Telephone: PROTECTION FROM CONTAMINATION
(978) 745-4470 Food Contact Surfaces Cleaning and Sanitizing FAIL Critical Q RED
Owner: Comment: The front cutting board is stained and scored. Resurface or replace the cutting board.
Dinorah Mendez
PIC:
Victor Mendez
Inspector: Handwash Facilities FAIL Critical RED
David Greenbaum
Comment:The kitchen hand wash sink found obstructed. Keep hand wash sink clear and accessible at all times.
Date Inspected:Correct By:
12/11/2006 Violations Related to Good Retail Practices (Blue Items)
Risk Level: Equipment and Utensils FAIL Non-Critical BLUE
Permit Number, Comment:The Magic Chef refrigerator compartment needs a visible,accurate thermometer.
BHP-2006-0166 GENERAL COMMENTS:
Status:
PARTIAL COMPLY 1061:AII other violations cited in the 12/4/06 inspection report have been corrected.
#of Critical Violations:
2
Time IN: Time OUT:
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741.1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 12,2006 ) Page I oft
Item Status Violation Critical Urgency
RED:
Violations Related to
Foodborne Illness Interventions
and Risk Factors (Require
immediate corrective action)
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 12,2006 ) Page 2 of
COURT DOCKET NO. CITATION NO.
CITY OF SALEM
0 PD 6 U5c
VIOLATION NOTICE U
NAME({Af- FIRS(2ITC) V I
ST E , So OIJN STATE ZIP
e,�<51 � ew,
LICENSE NO. ( LIC.EXP.DATE DATE OF BIRTH
7R'S NAME(LAST,FIRST,INITIAL)
G417del-r— a r+O-R h
STREE ADDRESS CITY/TO qj JSTATE , ZIP
35d IRI
REGISTRATION NO. STATE EXP.DATE ARE``TYPE YEAR COLOR
DATE OF VIOLATION TIME IT ION WRITTEN MNRONAL
ClAM ❑VES
Li PM ❑NO
LOCA 7 VIOLATION EJ�FOR C y T.
OFFENSE /`(–i(P, f ((,/(CHH'aAR SECT FINES
A
B ( �
OFFICER \ I I.D.NO. TOTAL
FINE $y
l�
DUE
�SJ F11S COPY GIVEN TO VIOLATER
—' H❑J IN HAND
X
BY MAIL
DO NOT MAIL CASH-PAY ONLY BY POSTAL NOTE,MONEY
ORDER OR BY CHECK MADE PAYABLE TO:
CITY CLERK
CITY HALL
93 WASHINGTON STREET
SALEM,MA 01970
TEL.(508)745-9595 X•251
I HEREBY ELECT TO EXERCISE THE FIRST OPTION AS STATED ON
REVERSE, CONFESS TO THE OFFENSE CHARGED,AND ENCLOSE
PAYMENT IN THE AMOUNT OF
$ CASE#
SIGNATURE
SEE OTHER SIDE FOR FURTHER INFORMATION
ENCLOSE PAYMENT IN THIS ENVELOPE,PEEL AND SEAL
COURT DOCKET NO. CITATION NO.
CITY SALEM 601 5
yy
VIOLATION
PD N NOTICE o
NAME(LAST,FIRS"�TNRL
/ )
L C flo•(2 C a Fra �1
STREET DDRESS CITY/TOWN STATE ZIP
LICENSE NO. [ LIC.EXP DATE DATE OF BIRTH
OWNER'S NAME(LAST,FIRST,INITIAL)
STREETADDRESS CITY/TOWN TE ZIP
35 LCs.
REGISTRATION NO. ISTAtE EXP.DATE E/TYPE YEAR �OLOR
DATE OF VIOLATION TIME DATE I ION WRITTEN PERMNA
❑AM iwuRv❑
❑PM ❑h(f
LOCATION OF VIOLATION E FORCING DE 1!
OFFEAUSE �/tel CHAP. ECT FINES
Act
& ' 6
B
C
OFFICER I.D.NO.I TOTAL 1 r
FINS lPl/l
/ 1
, FICER�ER IES COPY GIVEN TO VIOLATOR
1� ❑ IN HAND
X / ® BY MAIL
DO NOT MAIL CASH-PAY ONLY BY POS AL NOTE,MONEY
ORDER OR BY CHECK MADE PAYABLE
CITU CLERK
CITY HALL
93 WASHINGTON STREET
SALEM,MA 01970
TEL.(508)745-9595 X 251
1 HEREBY ELECT TO EXERCISE THE FIRST OPTION AS STATED ON
REVERSE, CONFESS TO THE OFFENSE CHARGED,AND ENCLOSE
PAYMENT IN THE AMOUNT OF
$ CASE#
SIGNATURE
SEE OTHER SIDE FOR FURTHER INFORMATION
ENCLOSE PAYMENT IN THIS ENVELOPE,PEEL AND SEAL
0335 LAFAYETTE STREET Nona's Cafe
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item Status Violation Critical Urgency
Telephone: PROTECTION FROM CONTAMINATION
(978) 745-4470 Food Contact Surfaces Cleaning and Sanitizing FAIL Critical RED
Owner: `. Comment:All cutting boards are stained and scored. Resurface or replace all cutting boards.
Dinorah Mendez
PIC: mea licer had an accumulation of food debris. Thoroughly clean and sanitize the meat slicer after each use.
Victor Mendez T e is no sanitizing solution in the establishment. Sanitizing solution of proper concentration must be readily available at all
Inspector: 7 ork stations at all times.
David Greenbaum plastic tableware to face one direction,handle side facing out.
Date Inspected:Correct By: Handwash Facilities FAIL Critical RED
12/4/2006
Risk Level: "71mlolp
t:The kitchen hand wash sink found obstructed. Keep hand wash sink clear and accessible at all times.
dispenser in the employees restroom is broken. Repair or replace the soap dispenser.
Permit Number:
BHP-2006-0166 T ounter hand wash sink missing soap. Provide soap at this hand wash sink at all times.
Status:
VIOLATION
# of Critical Violations:
2
Time IN: Time OUT:
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMSO 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 04,2006 ) Page 1 of
Item Status Violation Critical Urgency
RED: Violations Related to Good Retail Practices (Blue Items)
Violations Related to Equipment and Utensils FAIL Non-Critical BLUE
Foodborne Illness Interventions
and Risk Factors (Require C ent:The Magic Chef refrigerator/freezer needs a general cleaning pf both compartments.
immediate corrective action) LoThe Magic Chef refrigerator compartment needs a visible,accurate thermometer.
T e True eezer needs a general cleaning.
The ame unit needs a visible,accurate thermometer.
Both microwaves need a thorough cleaning.
T everage air reach ion needs a thorough cleaning.
T1rtrAnsul system filters have an accumulation of dust. Thoroughly clean the filters.
Tvont True reach in needs a general cleaning.
T ce freezer needs a general cleaning.
The nt True drink unit needs a visible, accurate thermometer.
p found stored in the bucket. Clean mop and store upside down not touching any surface to air dry.
Physi al Facility FAIL BLUE
Cment:There are water stained ceiling tiles in the employees restroom. Investigate the source of the leak and repair. Replace
II stained ceiling tiles.
0The oring throughout the establishment needs a thorough cleaning,including under and around all equipment.
The s water damage on the.ceiling above the front prep table. Investigate the source of the leak and repair. Repair and repaint
ceiling.
Th ack screen door is in disrepair. Repair or replace the screen door.
Management and Personnel FAIL Non-Critical BLUE
GENERAL COMMENTS:
1038:11einspection in one week. All violations tobe corrected.
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741.1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 04,2006 ) Page 2 of
Item Status Violation Critical Urgency
v
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 04,2006 ) Page 3 of
0335 LAFAYETTE STREET Nona's Cafe
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item Status Violation Critical Urgency
Telephone: PROTECTION FROM CONTAMINATION
(978)745-4470 Handwash Facilities FAIL Critical d❑ RED
Owner: Comment:The wall hung soap dispenser at the kitchen hand wash sink not working. Repair or replace the soap dispenser.
Dinorah Mendez
r PIC: Employee working on soap dispenser at the time of re-inspection. ��S�SL�,u�� q w c�'R Ri.•1'J� P'vbj
Dinorah Mendez GENERAL COMMENTS:
Inspector. 751:AI1 other violations cited in the 8/10/06 inspection report have been corrected. •
DavidGreenbaum
Date Inspected: Correct By:
8121/2006
Risk Level:
Permit Number:
BHP-2006-0166
Status:
SIGNED OFF
#of Critical Violations:
1
Time IN: Time OUT:
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Aug 21,2006) Page / of
Item Status Violation Critical Urgency
RED:
Violations Related to
Foodborne Illness Interventions
and Risk Factors(Require
immediate corrective actionj``" "
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Aug 21,2006 ) Page 2 oft
r
0335 LAFAYETTE STREET Nona's Cafe
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item Status Violation Critical Urgency
Telephone: PROTECTION FROM CONTAMINATION
(978)7454470 - Separation/Segregate Protection FAIL Critical RED
Owner: co ent:The True freezer in back has potentially hazardous foods stored with ready to eat food. Organize the freezer so as to
Dinorah Mendez ! re all PHF separate from and below all RTF to prevent cross contamination.
PIC: Food Contact Surf "Cleaning and Sanitizing FAIL Critical ❑J RED
Dinorah Mendez Co menta There is no sanitizing solution in the kitchen. Provide sanitizing solution of proper concentration at all work stations at
Inspector: I times.
David Greenbaum
T sanitizer in front found too weak. Provide sanitizing solution of proper concentration at all work stations at all times.
Date Inspected: Correct By:
8/10/2006 T ront cutting board is badly stained and scored. Resurface or replace the cutting board.
Risk Level: The t slicer needs to be thoroughly cleaned and sanitized.
Permit Number: - The are dirty utensils hanging on the kitchen wall. All utensils must be properly cleaned and sanitized prior to storage.
BHP-2006-0166 Hand sh Faalitie FAIL Critical 0 RED
Status: Com ant:The counter hand wash sink found completely obstructed. Hand wash sinks must be kept clear and accessible at all
VIOLATION ti s.
#Of Critical Violations: The kitchen hand wash sink found completely obstructed and missing soap. Hand wash sinks must be kept clear and accessible
5 and fully stocked with soap and disposable paper towels at all times.
Time IN: Time OUT:
T employee restroom had no soap and a broken paper towel dispenser. Provide soap and a new paper towel dispenser in the
Urgency Description(s): employee restroom.
BLUE: TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
Violations Related to Good Hot and Cold Holding FAIL Critical ./❑ RED
Retail Practices (Critical C ment:The chicken in the steam table had a temperature of 120°F. All hot potentially hazardous foods must be held at a
violations must be corrected empereture of 140'F or higher.
immediately or within 10
days)(Non-critical violations T rice in the steam table had a temperature of 130°F. All hot PHF must be held at a temperature of 140°F or higher.
must be corrected immediately
or within 90 days)
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Aug 10,2006 ) Page I of
1
Item Status Violation Critical Urgency
RED: 3' Violations Related to Good Retail Practices (Blue Items)
Violations Related to',,'',,^ Food and Food Protection FAIL Critical BLUE
Foodborne Illness Interventions
and Risk Factors (Require., . Com t:There are paper products and silver ware stored directly on the floor under the front hand wash sink and steam table.
immediate corrective action) ;,or6 au er products at least 6-8 inches off the floor.
rice flour containers in the kitchen must be labeled.
T rice contain 'is stored directly on the floor. Store all food at least 6-8 inches off the floor.
Equipment and Ut ils FAIL Non-Critical BLUE
C ment: Bothe the front and back microwaves have an accumulation of food spills and splatter. Thoroughly clean both
icrowaves.
fhe
ue f r needs a visible,accurate internal thermometer.
me nit needs a thorough cleaning.
T Hob reachin needs a visible,accurate thermometer.
T rice container has an accumulation of food spills,splatter and grime. Thoroughly clean the rice container.
T pla in,onion and potatoe bins need a thorough cleaning.
T mop is stored in a bucket of dirty water. Clean mop and store upside down not touching any surface to air dry.
Thease barrel must me stored at least 6-8 inches off the floor.
Physical Facility FAIL BLUE
C ment:There are food spills annd splatter on the walls near the stove. Thoroughly clean all food spills and splatter.
Thughly clean the kitchen shelves.
sink in the employee restroom is falling off the wall. Repair and resecure the sink.
T are water stained ceiling tiles in the employee restroom. Investigate the source of the leak and repair. Replace all stained
eiling tiles.
T em ee restroom is in need of a thorough cleaning.
T uniform storage area is in need of a thorough cleaning and organizing. Remove all items not pertinent to the business.
GENELL COMMENTS:
722:Reinspection in one week, all violations to be corrected.
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Aug 10,2006 ) Page 2 of
Item - Status Violation Critical Urgency
—L4 L L
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Aug 10,2006 ) Page 3 of
{ MPORTANT MESSAGE
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NOTES
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NOTES
6
Commonwealth of Massachusetts
e City of Salem
Board of Health
120 Washington Street,4th Floor
SALEM,MA 01970
Food/Retail Establishment Permit
DATE PRINTED: 01/03/2006
WHO'S PLACE OF BUSINESS IS: Nona's Cafe
File Number:BHF-2005-0034 335 Lafayette Street
SALEM MA 01970
LOCATED AT: 0335 LAFAYETTE STREET
SALEM, MA 01970
Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes
FOOD SERVICE BHP-2006-0166 Jan 3,2006 Dec 31,2006 $100.00
ESTABLISHMENT
Total Fees: $100.00
u.
PERMIT EXPIRES December 31, 2006
Board of Health
This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in
a prominent location in the Establishment.
In accordance with the State Sanitary Code, beofre any revonations,improvements,or equipment changes are made,all
plans for such must be submitted to and approved by the Salem Board of Health. Page 8 of 10
CITY OF SALEM, MASSACHUSETTS
u BOARD OF HEALTH
= 120 WASHINGTON STREET, 4TH FLOOR
SALEM, MA 01970
TEL. 978.741-1800
STANLEY J. USOVICZ, JR. FAX 978.745.0343
MAYOR W WW.SALEM.COM
JOANNE SCOTT, MPH, RS, CHO
HEALTH AGENT
2006 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT b t ' C//C1 tv TEL# e rJ l_7Jf/
ADDRESS OF ESTABLISHMENT `3 6- 4'9 e e ,/ tLC6�! 4- OZ 9
MAILING ADDRESS (if different) G
OWNER'S NAME AI F2 TEL# y79-
ADDRESS fie'?/UE
CITY �_j _/ STATE ZIP_ _
CERTIFIED FOOD MANAGER'S NAMES} oR14 :v ERTIFICATE (s) v
(required in an establishment where potentially hazardous food is prepared.)
EMERGENCY RESPONSE PERSON W1/50 " U X164-HOME TEL#V-'o_-�6
HOURS OF OPERATION: Mon. 7 1D Tue. : /0 Wed. -/D Thu. 7-t& Fri. '7-10 Sat. 7"/ Sun- 7-!d
TYPE OF ESTABLISHMENT FEE (check only)
RETAIL STORE YES NO less than 1000sq.ft. =$ 50
1000-10,000sq.ft. =$100
more than 10,000sq.ft. =$250
.... ........
.................... ------ -------........................................................
.
RESTAURANT YES NO less than 25 seats40
l�—d � 25-99 seats =$150
1 more than 99 seats =$200
- --------------------------•----------------------••$10---1-0-0,----------------
BED/BREAKFAST YES NO 0
.....................
..-.--..-------•------
.-----------------------------------------•------- --------------•-------
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES G� $5
TOBACCO VENDOR YES $50
ALL NON-PROFIT(such as church kitchens) YES NO $25
"Please pay total with one check payable to the City of Salem .
This Permit is not transferable and must be reissued upon change of ownership.The Permit must be posted
in a prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes
are made,all plans for such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that 1, to my best
knowledge and belief, have filed all state tax returns and paid all state taxes required under the law.
Signature DatQ, 0� Social Sgcuri or Fgderal Identification Number
- .. ....
/ �Q /- gl�- --------------------------
Revised 1110 /05 FOODAP2.ad hec 8 Date
reo.
Hoots cats speclalfies,
f
I ,'lGq'F \1}?tt''C
p
335 Lafayette St.
Salem MA 01970
(978) 7454470
CHICHARRON DE POLLO/FRIED Cl i1CR,EN 9.95
PECHMAALA PLANCHA/GRILLEDCHICK ENBREAST 9.95
MONDON60/13f,-.EF TRIPE STEW 9.95
HLSTECSALTEADO/STEAK,WITH UNIONS 9.95
POLLO HORNEADO/13AKED CHICKEN 9.95
PERND./ROASTED PORK SlIOULDER 9.95
BRUJITAS/FiuED STEAK 9.q5
CHWO/GOAT MEAT 9.95
RABO/O YTAIL 9.95
SANCOCHO/ToREE MEA t:s STEtia' 9.95
MOFONGO/SMASRED PLANTAINS WITH SHRIMP 12.95
CAMAROMSALAJU.L0/SHf mf,IN GARLIC SAL CE 12.95
PESCADO%FISH(SAI-NION OR Rc;n SNAPPFRi 12.95
'PAELLA (A BLEND oeseamm AND Nice) (PRICES NIAI'VARY)
Brea ast 4emec '1ai
°InchtyeArroz o Pfatanos,EnsafaGa y Poscre.Inchiaks Rice or Pfanta*SafadandtDessert
"Paces Erdu&taxandmay wry M1Wm subject to change without imtice.Consuming raw orundemookedi mq,,4bukry.
Swfoo4ShabTuh orPggs may mneare the n'5k,3CW6ome illness'For—m infomwtioa p&are ask fora 6mchum
a 's aleSpecialties ti
Ispecialidadet do ii Cos . ..
335 Lafayette St.
Sarem 9KA 01970 '
q
(978) 745-4470
CHICHARRON DE POLLO/FR IFD CHICK,e,,N 8.95
PECHMAALA PLANCHA/GULLED CHICKEN BREAST $.95
MONDON80/f31:EE TRIPE STEW 8.95
BLSTEC SALTEADO/STEAK WITH ONIONS 9.95
POLLO HORNEADO/BAKED CHICK 17N 9.95
P£RNH./ROAST FD PORK SHOULDER 9.95
BRUJUAS/FRIED STEAK 9.95
CHIVO/GOAT I1EAT 9.95
RABO/ol-TAIL 9.95
SANCOCHO/THRFE N[EATS SFkV 9.95
MOFONfiO/SMASIED Pt.,a\FAI�sS WITH SHRCm 12.95
CAMARON£SALAMLO!SuRmPIANGARLIC SAUCE 12.95
PESCAW`FISH(SALMON OR REDSNARPf.(R) 12.9$
'PAELLA (ABLM OF se,+rnous AND wce) (PP,10ES MAY VVIR,
frea ast ijb
IncfuyeArroz o Pfatattos,Ensafacfa y Postre.Indtaies kite orTfantains,SafadandtDessert
Vnces Ercbde tarandmay wry..'Merm subject to change without notwe Con mtmg raw orunJer krd3feats,<PouCtry,
Seafog Shefifuh o rEW may6srearethe riskoffoodkrwil(next'£ormom mfonnatunpleweaskfara6nxhum
0335 LAFAYETTE STREET Nona's Cafe
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Telephone:,- = Item Status Violation Critical Urgency Nature of problem or correction
(978)745-4470 - "T' Non-compliance with: Not Done
,Owner: - Anti-Choking PASS ❑
Dlnorah"Mendez 3 - Tobacco PASS ❑
PIC:
"' =r
rah Mendel FOOD PROTECTION MANAGEMENT Not Done
DinPIC Assigned/Knowledgeable/Duties PASS ❑ RED
Inspector: 4 -
David Greenbaum EMPLOYEE HEALTH Not Done
Date Inspected: Correct By: Reporting of Diseases by Food Employee and PIC PASS ❑Q RED
6123/2005 Personnel with Infections Restricted/Excluded PASS RED
Risk Level:
FOOD FROM APPROVED SOURCE Not Done
!Permit Number' ' Food and Water from Approved Source PASS d❑ RED
'BHP-2005-0460 Receiving/Condition PASS d❑ RED
Status: w Tags/Records/Accuracy of Ingredient Statements PASS ❑d RED
;SIGNED OFF
#of Critical Violations: Conformance with Approved Procedures/HACCP PASS RED
Plans
PROTECTION FROM CONTAMINATION Not Done
Time IN: T .::Time OUT: Separation/Segregation/Protection PASS 0 RED
Notes Food Contact Surfaces Cleaning and Sanitizing PASS ] RED
223. Proper Adequate Handwashing PASS 0 RED
Urgency
o Description(s): Good Hygienic Practices PASS ❑d RED
BLUE:
Violations Related to Good Prevention of Contamination from Hands PASS ❑d RED
Retail Practices (Critical" Handwash Facilities PASS d❑ RED _Provide a wall hung paper towel dispenser
violations must be Corrected . in the employee restroom. Paper towels
immediately or within 10 available.
days)(Non-critical violations
GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Jun 24,2005 ) Page I of
0335 LAFAYETTE STREET Nona's Cafe
must be corrected Immediately PROTECTION FROM CHEMICALS Not Done
or-within 90 days) - Approved Food or Color Additives PASS Q RED
RED
Violations Related to Toxic chemicals PASS ❑D RED
FOOdb6me Illness Interventions TIMEITEMPERATURE CONTROLS(Potentially Haz Not Done
and Risk F8Cf0(8 (Require , m Cooking Temperatures PASS ❑d RED
Immediate corrective action) v
Reheating PASS ❑d RED
Cooling PASS RED
Hot and Cold Holding PASS ./❑ RED
Time As a Public Health Control PASS ❑Q RED
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Not Done
Food and Food Preparation for HSP PASS ❑d RED
CONSUMER ADVISORY Not Done
Posting of Consumer Advisories PASS RED
Violations Related to Good Retail Practices (Blue Not Done
Management and Personnel PASS ❑ BLUE
Food and Food Protection PASS ❑ BLUE
Equipment and Utensils PASS ❑ BLUE
Water, Plumbing and Waste PASS ❑ BLUE
Physical Facility FAIL ❑ BLUE All screen doors must seal and close tightly.
Poisonous or Toxic Materials PASS ❑ BLUE
Special Requirements PASS ❑ BLUE
Other-See Notes PASS ❑ BLUE In accordance with the Federal Food Code
and the State Sanitary Code this
establishment has met all requirements to
operate a food establishment.
GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Jun 24,2005 ) PaQe 2 of
0335 LAFAYETTE STREET Nona's Cafe
GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Jun 24,2005 ) Page 3 of
aA'**
{.+..
w^ CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET, 4TH FLOOR
Q�W
SALEM, MA 01970
TEL- 978-741-1800
IS FAX 978-745-0343
STANLEY J. USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO
MAYOR HEALTH AGENT
COMMONWEALTH OF MASSACHUSETTS
PERMIT TO OPERATE A FOOD ESTABLISHMENT
In accordance with regulations promulgated under authority of Chapter 94,
Section 305A and Chapter III, Section 5 of the General Laws, to operate a Food
Establishment in the City of Salem is hereby granted to:
Type of Establishment: FOOD SERVICE
Name of Establishment: Nona's Cafe
Address of Establishment: 335 Lafayette Street
Owner's Name: Dinorah Mendez
Restrictions:
Application Date: 5/31/05
Permit for Food Establishment 303-05
Frozen Desserts/Ice Cream
Permit for the Sale of Tobacco Products
These Permits Expire December 31 2005
p ,
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, 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.
HEALTH AGENT
CITY OF SALEM9 MASSACHUSETTS
BOARD OF HEALTH
r
� ig 120 WASHINGTON STREET, 4TH FLOOR
a SALEM, MA 01970
TEL. 978-741-1800
FAX 978-745-0343
STANLEY J. LISOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO
MAYOR HEALTH AGENT
2005 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT 41 -74
NAME OF ESTABLISHMENT /Von r c '--� �dI �G TEL#
� 1.1
T
ADDRESS OF ESTABLISHMENT 3,3yTP ST//
YGL'f
MAILING ADDRESS (if different) �/
OWNER'S NAME 100 rJ 1N I 'LC&IJE7 TEL#. �c�/"?fOr/ y/AIJ' VZe
ADDRESS 2D 1 EUVr I
CITY liL1 I / STATE ZIA zip
CERTIFIED FOOD MANAGE 'S NAME(S) p I n/o"14 Mcn/DE z CERTIFICATE#(s) gTdD026S3S1
(required in an establishment where potentially hazardous food is prepared.)
EMERGENCY RESPONSE PERSON D I /10128 b) g6NDC-2 HOME TEL# X78- 7y5-35/9
HOURS OF OPERATION: Mon.—Tue.—Wed.—Thu.—Fri.—Sat.—Sun.
TYPE Of ESTABLISHMENLT FEE check only
RETAIL nTORE ES NO less than 1000sq.ft. =$-50
I,/ 1000-10,000sq.ft. =$100
more than 10,000sq.ft. =$250
RESTAURANT NO �� less than 25 seats =LQa
25-99 seats =$150
more than 99 seats =$200
BED/BREAKFAST YES NO $100
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO $5
TOBACCO VENDOR YES NO $50
ALL NON-PROFIT(such as church kitchens) YES NO $25
Please pay total with one check
payable to the City of Salem
This Permit is not transferable and must be reissued upon change of ownership. The Permit must
be posted in a prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment
changes are made, all plans for such must be submitted to and approved by the Salem Board of
Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my
best kowleiQe and belief, have filed all state tax r turns and paid all state taxes required under the law.
Signature C/ Date Social Security or Federal Identification Number
-------- ------- -------- -- -----
Revised
---Revised 11/03/03 FOODAP2.adm Check#&Date
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vgpclfeV- { ret'd
CITY OF SALEM
BOARD OF HEALTH
Date: April 29, 2005
Name of Establishment: Nona's Cafe
Address: 335 Lafayette Street
Owner(s): Dinorah Mendez
Phone: 781-367-1143
Fax: 888-279-0778
The owner of this establishment presented a Floor Plan and Menu for review in
accordance with the State Food Code.
FLOOR PLAN
A Hand Sink must be located in each food prep and service area, this
includes the counter area, rear prep area and the salad prep area.
t o e front an re ffS
Hand sinks must have wall hung soap and paper towel dispensers. These
must be stocked at all times. Hand sinks must be used for hand washing only.
All floors, walls, and ceilings where food, utensils, paper products, etc, are
stored, prepared or served must be intact, impervious, and easily cleanable. This
includes any storage of these items in the basement.
A three bay sink for washing, rinsing, sanitizing all equipment and
dishware, is planned.
Salads will be prepared at a food prep station near the buffet.
A sandwich unit will be in the front counter area.
MENU/FOOD PREP
Any pre-made items must be purchased from a wholesaler licensed by the
State.
Fruits and vegetables must be washed prior to preparation. This may be
done in the 3`d bay of the 3-bay sink. Other foods may be washed in this bay.
This bay must be sanitized before and after washing.
All food must be held at 41'F or lower, or 140°F or higher, at all times.
Therefore, soup and other hot items should be brought to boiling before being
held hot. Salad display items, such as tomato slices, must be cold prior to being
held cold in the salad unit.
Food may not be added to containers in salad or buffet 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.
FOOD PREP
Reviewed receiving, holding, heating and serving of the Cubano
Sandwich.
CERTIFICATION
There must be a Certified Food Manager working at this establishment full
I! time. When a CFM is not onsite there must be a Person-in-Charge {PIC} who is
fully trained in sanitation techniques and has a thorough understanding of the
operation. Ms. Mendez is certified.
UNDERCOOKEDFOODS
If you plan to sell undercooked eggs or meat, you must place a notice on
your menu warning of the increased possibility of food borne illness.
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.
Outside area of premises, including the dumpster area and grease holding area,
must be kept clean and sanitary.
An openeing inspection is scheduled for Thursday, May 121t' at 4 pm
`D II
Joanne Scott Date
Health Agent
2
caner a e
� 0 ,
Nona 'sa e
C
335 Lafayette Street Salem, Ma 01970 781-367-1143
nonacafe@comcast.net
BEVERAGES
Coffee ---—--------$1.29 Soft Drinks------------------$1.39
Tea---------------------$1.29 Fruit Juices-------------------------$1.39
911ilk--------------- Water-----------------------$1.29
Yfot Chocolate-------$0.99 Smoothies (Batidos de (Frutas)--$2.75
PASTRIES
Wu ffn-----------------$0.69 4repas-------—----------------------$1.25
Donuts-----------$0.69 (Pupusas----------—----—---—----$1.25
Bagel-------------------$0.69 Empanadas-------------------------$1.00
SANDWICHS SOUP OF THE DAY
7fam e�Cheese---------$1.25 Vegeta6fe Soup---------------------$1.29
Cu6ano-----------$4.50 Ifearty Chicken and Wjce Soup---$3.29
*HISPANIC FOOD BUFFET $7.49
P*e Garden safari
Beans Green salad
Saucy beef Botatoes salad
Oven hake chicken Green friedplantain (Tostones)
BernifAf1forno Wype friedpfantain (Waduros)
Taeffa° Avocado Salad
DESSERT$1.25
Rice yudding Sweet Beans
Elan 'Fresh 'Fruits
W icharrfson Ice Cream
"
Prices exclude taxand may vary.;Keno subject to change without notice.
"Consuming raw or undercookedmeats,poultry,seafooiC shellfish or eggs may increase youriskoffood6orne illness,
formare information please asks fora 6rochure.
QHS. MtK�et ko>-
CITY OF SALEM
BOARD OF HEALTH
Name of Establishment: Nona's Cafe
Address: 335 Lafayette Street
Owner(s): Dinorah Mendez
Phone: 9&i- _367-11V_3
Fax: 888- a79- 1 78
The owner of this establishment presented a preliminary Floor Plan and Menu for
review in accordance with the State Food Code.
FLOOR PLAN
A Hand Sink must be located in each food prep and service area.
Therefore there must be a hand sink in both the front and rear prep and service
areas.
Hand sinks must have wall hung soap and paper towel dispensers. These
must be stocked at all times. Hand sinks must be used for hand washing only.
All floors, walls, and ceilings where food, utensils, paper products, etc, are
stored, prepared or served must be intact, impervious, and easily cleanable. This
includes any storage of these items in the basement.
A dishwasher with automatically fed chemical sanitizer with audible alarm
or a booster for rinse water at 180 degrees; or a three bay sink for washing,
rinsing, sanitizing all equipment and dishware, must be in place.
MENU/FOOD PREP
Any pre-made items must be purchased from a wholesaler licensed by the
State.
Fruits and vegetables must be washed prior to preparation. This may be
done in the 3`d bay of the 3-bay sink. This bay must be sanitized before and after
washing.
All food must be held at 41°F or lower, or 140°F or higher, at all times.
Therefore, soup and other hot items should be brought to boiling before being
held hot. Salad display items, such as tomato slices, must be cold prior to being
held cold in the salad unit.
Food may not be added to containers in salad or buffet 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.
FOOD PREP
Reviewed receiving, holding, heating and serving of the Cubano
Sandwich.
CERTIFICATION
There must be a Certified Food Manager working at this establishment full
time. When a CFM is not onsite there must be a Person-in-Charge (PIC) who is
fully trained in sanitation techniques and has a thorough understanding of the
operation.
UNDERCOOKED FOODS
If you plan to sell undercooked eggs or meat, you must place a notice on
your menu warning of the increased possibility of food borne illness. Please call
this office, if undercooked foods will be served, to receive more information.
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.
Please check with the Building Department regarding required restroom facilities
according to the Plumbing Code. 978-745-9595 x 386 Access for patrons
through the food prep area is not allowed.
Please contact the Licensing Board to determine if a Common Victualler's
License is required because you have seating.
Outside area of premises, including the dumpster area and grease holding area,
must be kept clean and sanitary.
Please submit revised Floor Plan for review.
Please call one week prior to opening to schedule an opening inspection.
y-/3-o -5
J nn�e Scott Date
Health Agent
caner Da
oFVOID
T NATIONAL REGISTRY OF
y
o FOOD SAFETY PROFESSIONALS
94
''' z, " CERTIFIES
DINORAH MENDEZ
;1,'ERTIFIEIJ�`"�
�: nsnnannwec4R;.,
HAS SUCCESSFULLY SATISFIED THE REQUIREMENTS FOR
THE FOOD SAFETY MANAGER
_..
CERTIFICA710 E
N XAMINA7ION
PRESIDENT:
National Registry of Food Safety'Nofessionals. Lawrence J.Lynch
i3 a.division of Environmental Health Testing,LLC
in partnership with CmmmcATE No: BJ000265351 ISSUE DATE:
L �8md Tesr FORM BJC April 12,2005 .
Institute of - TNS wdfic is trot valid rm mme dun five
1 Environmental - - yemsfmaatedofissne.
i Health _