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NORTH STREET SHELL - ESTABLISHMENTS NORTH STREET SHELL 111 NORTH STREET Pu?IG rn w,w: Commonwealth of Massachusetts City of Salem • Kimberley Driscoll Board of Health Mayor g� 120 Washington Street,4th Floor SALEM,MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/11/2006 WHO'S PLACE OF BUSINESS IS: North Street Shell File Number:BHF-2004-0041 111 North Street Salem MA 01970 LOCATED AT: 0111 NORTH STREET SALEM,MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes RETAIL FOOD BHP-2006-0331 Jan 11,2006 Dee 31,2006 $50.00 TOBACCO VENDOR BHP-2006-0332 Jan 11,2006 Dec 31,2006 $50.00 Total Fees: $100.00 PERMIT EXPIRES (December 31, 2006 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code,beofre any revonations,improvements, or equipment changes are made,all plans for such must be submitted to and approved by the Salem Board of Health. Page 5 of 10 CITY OF SALEM, MASSACHUSETTS ,;. BOARD OF HEALTH / s 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 PO e TEL. 978-741-1800 Fax 978-745-0343 Kimberley Driscoll WWW.SALEM.COM Mayor JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT 2006 APPLICATION FOR R PETRM[IT TO OPERAT QA FOOD ESTABLISHMENT / NAME OF ESTABLISHMENT_ N✓ / G/ 5 JrfiV TEL# ADDRESS OF ESTABLISHMENT MAILING ADDRESS (if different) y OWNER'S NAME �l/s/71 /7< � 10 L TEL# r 2F VE 7z— ADDRESS LADDRESS d �(' 9 CITY T T zip CERTIFIED FOOD MANAGER'S NA E(S) ' CERTIFICATE#(s) (required in an establishment where potentially hazardous food is prepared.) EMERGENCY RESPONSE PERSON 14Ah I k` HOME TEL# 1167 21 HOURS OF OPERATION: Mon. ue._, _ ed.,., Thu.,__�- Fri._,.Sat.�Sun. - c TYPE OF ESTABLISHME FEE (check only) RETAIL STORE ES NO /t// /�� less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 RESTAURANT YES ml0/ less than 25 seats $100 25-99 seats =$150 more than 99 seats =$200 BED/BREAKFAST ... 'YES... -----------------------------------------------------------.....------...........$ ............--- 100 ADDITIONAL PERMITS -------------------------------------------------------------------------------------------------------------------------- MAKE (not just serve) ICE CREAM, YOGURT, SOqFT SERV Y NO $5 TOBACCO VENDOR C 0 ES 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 knowle ge and be ief, a filed all state tax returns and paid all state taxes required under the law. O'l a�2 i n e Date Social Security or Federal Identification Number ------------------YZ---------------------------------------------------------------------------------------------------------------- Revisedll/03/05 FOODAP2.adm Check#&Date IOG76 Z1 AV a CITY OF SALEM, MASSACHUSETTS 3 k BOARD OF HEALTH $ 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745.0343 STANLEY J. USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO MAYOR HEALTH AGENT June 17,2005 North Street Shell 4 U 111 North Street Salem, MA 01970 Dear Owner: On Wednesday May 25,2005 personnel from the Tobacco Control Program conducted a compliance check to determine if your permitted establishment would sell a tobacco product to a minor. A 17-year-old female purchased cigarettes from a clerk in your store. Documentation is now on file at the Board of Health regarding that sale. North Street Shell is in violation of Section III(A)of the Salem Board of Health Regulation Affecting the Purchasing of Tobacco Products. According to this section,the sale of cigarettes,chewing tobacco,snuff, or any tobacco in any of its forms to any person under the age of eighteen shall be punished by a fine of (ONE Hundred Dollar fine)for the FIRST offense. FOLLOWING THE THIRD(3RD)OFFENSE,THE BOARD MAY CONSIDER POSSIBLE REVOCATION OR SUSPENSION OF THE PERMIT. The North Shore Tobacco Control Program and the Salem Board of Health have worked with you and your employees to demonstrate methods to ensure compliance with this regulation. Therefore,you are ordered to pay a fine of$100.00 for the violation stated above. A check or money order payable to the City of Salem must be at the Board of Health office, 120 Washington Street,4th floor,within ten days of receipt of this notice. Should you be aggrieved by this Order,you have the right to request a hearing before the Board of Health. A request for such a hearing must be received in writing in this office of the Board of Health within seven(7) days of receipt of this Order. At said hearing,you wilt be given the opportunity to be heard and to present witness and documentary evidence as to why this Order should be modified or withdrawn. You may be represented by an attorney. Please also be informed that you have the right to inspect and obtain copies of all relevant inspection or investigation reports,orders, and other documentary information in the possession of this Board, and that any adverse party has the right to be present at the hearing. If you have any questions regarding this notification please call me at 741-1800. Sincerely yours, r Shu `4, C� `oanne Scott Health Agent JS/mfp CERTIFIED MAIL: 7003 3110 0005 1992 1424 cc:North Shore Tobacco Control Program Christina Harrington, Board of Health Chairman and Members I 0111 North Street North Street Shell City of Salem RETAIL FOOD - Food Establishment Inspection HACCP: ❑ Telephone: Item Status Violation Critical Urgency Nature of problem or correction i 744-9621 , — Non-compliance with: Not Done :.Owner. - j.3`t _ a Anti-Choking PASS ❑ Abe Hamze T Tobacco PASS ❑ `PIC: s FOOD PROTECTION MANAGEMENT Not Done Inspector: PIC Assigned/Knowledgeable/Duties PASS RED .David Greenbaum'= EMPLOYEE HEALTH Not Done Date Inspected: Correct By ' ( Reporting of Diseases by Food Employee and PIC PASS ❑Q RED .9/1$/2005 = Personnel with Infections Restricted/Excluded PASSd❑ RED Risk Level. FOOD FROM APPROVED SOURCE Not Done Food and Water from Approved Source PASSd❑ RED Permit Number: BHP-2005-0170 a - Receiving/Condition PASS ❑ RED StatUS s: r` ' Tags/Records/Accuracy of Ingredient Statements PASSd❑ RED SIGNED OFF #of Critical Violations: Conformance with Approved Procedures/HACCP PASS d❑ RED Plans 1 PROTECTION FROM CONTAMINATION Not Done Time IN: Time OUT: Separation/Segregation/Protection N/A RED Notes: WT y =' g Food Contact Surfaces Cleaning and Sanitizing N/A 0 RED 290: T a Proper Adequate Handwashing N/A J❑ RED Urgency Description(s): Good Hygienic Practices PASS 91 RED BLUE: ' Prevention of Contamination from Hands N/Ad❑ RED Violations Related to Good Retail Practices (Critical . .w Handwash Facilities FAIL Critical RED There is no hot water water in the violations must be"corrected x restroom. Restore hot water immediately. Immediately or within 10 There were no paper towels in restroom. days)(Non-critical Violations u Disposable paper towels must be provided in the restroom at all times. GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 13,2005 ) Page 1 o(2 r 0111 North Street North Street Shell must be Corrected.Immediately PROTECTION FROM CHEMICALS Not Done or Within 90 days) '. Approved Food or Color Additives N/A 91 RED RED: Toxic Chemicals N/A ❑0 RED Violations Related to Foodborne Illness Interventions TIMEITEMPERATURE CONTROLS(Potentially Haz Not Done and Risk Factors (Require Cooking Temperatures N/A ❑d RED immediate corrective action)_ Reheating N/A J❑ RED Cooling N/A ❑Q RED Hot and Cold Holding PASS ./❑ RED Time As a Public Health Control N/Ad❑ RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Not Done Food and Food Preparation for HSP N/A RED CONSUMER ADVISORY Not Done Posting of Consumer Advisories N/A ❑d RED Violations Related to Good Retail Practices (Blue Not Done Management and Personnel PASS ❑ BLUE Food and Food Protection FAIL Critical ❑ BLUE Closely monitor all expiration dates. Equipment and Utensils PASS ❑ BLUE Water, Plumbing and Waste PASS ❑ BLUE Physical Facility PASS ❑ BLUE Poisonous or Toxic Materials PASS ❑ BLUE Special Requirements PASS ❑ BLUE Other-See Notes PASS ❑ BLUE GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 13,2005 ) Page 2 oft - .;�. -en.+c „t ..+s.' �. :#r..+V •wm- r=.sMws a.-..a.rt,F..r�.s�r,:w•.,.^, .*w +w.w ..pr, l..x -'.,+�M ..F.. r d < CITY OF SALEM, MASSACHUSETTS - BOARD OF HEALTH _ 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 STANLEY J. LISOVICZ, 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: RETAIL FOOD Name of Establishment: North Street Shell Address of Establishment: 111 North Street Owner's Name: Abe Hamze Restrictions: Application Date: 12/01/2004 Permit for Food Establishment 99-05 Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products 025-05 These Permits Expire December 31, 2005 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 SALEM, MASSACHUS C[911V� .,� BOARD OF HEALTH 0 s e 120 WASHINGTON STREET, 4TH FLOOR a SALEM, MA 01970 NOV 3 O 2004 TEL. 978-741-1800 FAX 978-745-0343 CITY OF SALEM STANLEY J. USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO BOARD OF HEALTH MAYOR HEALTH AGENT 2005 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT NOd N(1 6hW TEL-# Ci-78 1 741 - Y Z1 746 — 5O$ ADDRESS OF ESTABLISHMENT 11 0 17 L 0 MAILING ADDRESS (if different) 66-NL, OWNER'S NAME r� YJQ uA Qi _ TEL# w4—q(cZ-I ADDRESSk(�Na( 61fleL Coil '146--AMg CITY \eyYl STATE N10_ ZIP 011 CERTIFIED FOOD MANAGER'S NAME(S)_ 14A CERTIFICATE#(s) (required in an establishment where potentially hazardous food is prepared.) cx. EMERGENCY RESPONSE PERSON (A02, fYt: Le, HOME TEL#ll ("'1'19) 4_T1 ._gq6o HOURS OF OPERATION: Mon._ {Tue tM"ed bAThu.IO! Fri. p0. Sat. ID Sun. TYPE OF ESTABLISH M FEE check only RETAIL STORE ES NO less than 1000sq.ft. _$ 50 1000-10,000sq.ft. 100 more than I0,000sq.ft. =$250 RESTAURANT YES NO 9/-�S less than 25 seats =$100 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 NO TOBACCO VENDOR YES NO $50 All A/l1N;D(7nF;,T�SL'�/i uSC{:SI:Cf: .�f1:�i:ei7S1 NO $ Please pay total with one check ` �� payable to the City of Salem e 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 o edge aniJ belief, have fled all state tax returns and paid all state taxes required under the law. Sig, �/ f at Social Security or Fe al. ntifi� o Number ------------ �]� `�J---S- 0 — L----- se 11/03) OOD P2. m Check & D to ����oJy W�da ~ /�/�� ++GG CITY OF SALEM9 MASSACHUSETTS �]L BOARD OF HEALTH 9i 120 WASHINGTON STREET, 4TH FLOOR o SALEM, MA 01970 TEL. 978-741-1800 4 FAX 978-745-0343 STANLEY J. LISOVICZ, 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: RETAIL FOOD Name of Establishment: North Street Shell Address of Establishment: 111 North Street Owner's Name: Abe Hamze Restrictions: Application Date: 12/1/2003 Permit for Food Establishment 49-04 Frozen Desserts/Ice Cream 004-04 Permit for the Sale of Tobacco Products 012-04 These Permits Expire December 31, 2004 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 SALEM, MASSACHUSETT - y BOARD OF HEALTH • e 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 NU 2 4 ZuU3 a TEL. 978-741-1800 FAX 978-745-0343 CI-1 Y JlF5/-.LEM STANLEY USOVICZ, JR. ,JOANNE SCOTT,'MPH, R5, CHO BOARD OF HEALTH MAYOR HEALTH AGENT 2004 APPLICATION ,F 1OnnR PERMIT TO OPERATE A FOOD ESTABLISHMENT q NAME OF ESTABLISHMENT. V �d 1++ I'1 Sr T 7 �T,E,L/#) ADDRESS OF ESTABLISHMENT ' 1 �� Ci /'�(N, 0 f /'LO MAILING ADDRESS (if different) OWNER'S NAME11� L f�/JI TEL# ADDRESS /V ✓I� � CITY STATE CERTIFIED FO M NAGER'S ME(S) CERTIFICA 2#(s) (required in an establishment where potentially hazardous food is prepared.) EMERGENCY RESPONSE PERSON HOME TEL HOURS OF OPERATION: Mon. Tue. Wed. TYPE OF ESTABLISHMERL 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 y% / less than 25 seats =$100 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 NO $5 TOBACCO VENDOR 0 U� Y 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 be kypTo��wf f, have filed all tats} reLucgs and aid I ate a re u der the law. Signature Y Datd Social Security or Federal Identification Number ----------------------------------------------------------------- ------------------------------------------------------------------ Revised 11/03/03 FOODAP2.adm Check#&Date 9: 7! - //aa�-o3 0 /0� -Mass6chusetts Department of Public-Health Salem Board of Health 120 Washington Street,0 Floor Division of Food and Drugs I Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Date T of 0 eration(s) k? of Inspection A✓ MPP7` ,S �p6.3-0� LJ/Food Service [T�i Routine Address Risk NJ Retail ❑ Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone lq4- 71 a El Mobile Date: Owner HACCP Y/N ❑ Temporary ❑ Pre-operation // e s d/y1 ZL ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) Time ❑ Bed&Breakfast ❑ General Complaint t In: ElHACCP Inspector V. )y� iUS1� lt/S Out: Permit No. El Other Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s)violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties EMPLOYEE HEALTH E] 13. Handwash Facilities PROTECTION FROM CHEMICALS ' ❑ 2. Reporting of Diseases by Food Employee and PIC El3. Personnel with Infections Restricted/Excluded El 14.Approved Food or Color Additives FOOD FROM APPROVED SOURCE -. ❑ 15. Toxic Chemicals ❑ 4. Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 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 HIGHLY SUSCEPTIBLE POPULATIONS(HSP) El 10. Proper Adequate Handwashing E321. Food and Food Preparation for HSP ❑ 11. Good Hygienic Practices CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C) violations marked must be corrected To Foodborne Illnesses Interventions (� immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR ofC eaN'i 590.000/federal Food Code. This report, when signed below 23. Management and Personnel (FC-2)(590.003) by a Board of Health membeii or its agent constitutes an 24. Food and Food Protection (FC-3)(590.004> order of the Board of Health. Failure to correct violations 25. Equipment and Utensils (FC-4)(590.005) 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-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (Fc-6)(590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: S:5Mnsp clFom -14.4oc Inspector's Signatu Print: PIC's Signature: // Print: - PageL of 2-Pages /� ' I Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT N Cross-con ta mine don 1 590001(A) Assi�imentotResponsibitity" 3-302.11(A)(1) Raw Animal foods Separated from 590.003(B) 1)emonstration of Knowledge* . _ Cooked and RTE Faxis* 2-103.11 - Parson in charge-duties Contamination from Raw Ingredients 3-302.11(A)(2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH f Other* 2 590.003(C) Responsibi lily of the,person in drargc to Contamination from the Environment require reporting by food employees and 3-302A I(A) Food Protection' ap locants* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility Of A Food Employee Or An 3-304.1.1 Food Contact with Equipment and Applicant To Report To The Person InUtensils" Charoe* Contamination from the Consumer 590.009(G) Re ortin�b Person rn Charge* 3-306.14(A)(13) Returned Food and Reservice of Food- E3 590.003([)) I Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003(E) Removal of Exclusions and Restrictions Food 3-701..11 Discarding or Reconditioning Unsafe. FOOD FROM APPROVED SOURCE Food" 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Com 1p lance with Food Law* 4-501,111 Manual Warewashing-Hot Water 3-201..1.2 Food in a Herinetical ly Sealed Container* Sanitization Te aratures* 3-201.13 F^IuidMilkandMilkProduets* 4-501.112 MechanicalWarewashina HotWater 3-202.13 Shell Eggs* Suunzation Tem eratures* 3-202.14 E>'zs and Milk Products,Pasteurized4-501,114 Chemical Sanitization-temp..pH, i-202,10 [cc Made'From Potable Drinking Water" 'onipmetiFon:mitontacts. 5-101.11 Drinking Water from an A n-oved System* 4-60111(A) Equipment Feed Contact Surfaces and Utensils Clcan* 590.006(A) Bottled Drinking Water* 4-602.11 Cleaning Frequency of Equipment Food- 590.006(B) Water Meets Standards in 31.0 CMR 22.0* Contact Surfaces and Utensils* Shellfish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food CoutacC Surfaces of E ui nett* Shellfish* 4-703.11 Methods of Sanitization -Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* LO Proper,Adequate Handwashing Game and Wild Mushrooms Approved by R11 Clean Condition--Hands and Anns°` Re wato Authority 3-20218 Shellstock Identification Present* Cleaning Procedure* 590-004(C) Wild Mushrooms` When to Wash" 3-20217 Game Animals"' lflGood Hygienic Practices g Receiving/Condition Eaein ,Drink n or Urine Tobacco* 3-202.11. PHFs Received at Proper Temperatures 2-401.12 Discharges Froin the Evcs.Nose and 3-202.15 Package Integrity* Month* 3-101.11 Faad Sate and(lnatlul totaled* 3-301.12 Preventing Contamination When Tastin 6 TagslRecords:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification` 590.004(E) Preventing Contamination from 3-203.12Shellstock Identification Maintained` Em to res'' TagsiRecords:Fish Products 13 Handwash Facilities Conveniently Located and Accessible 3-402.1 f Parasite Destruction* 3-40112 Records,Creation and Retention* 5-?031.1 Numbers and Ca acities* 590.004(1) Labeling of Ingredients' 5-204.11 Location and Placement" g Conformance with Approved Procedures 5-205.11 Accessibility,O oration and Maintena ice tHACCP Plans Supplied with Soap and Hand Drying '1-502.1.1. S ecializedProcessin Methods* Devices 3-502.12 Reduced oxygen packaging,criteria* 6-301.11 Handwashin Cleanser. Avarlabilit 8-103.72 Conformance w th A )rovedPrucedares* 6-301.12 Hand Drvin r Provision *Denote,mucat Sem in the federal 1999 Food Cade or 105 CMR 5900)0. CITY OF SALEM BOARD OF HEALTH Establishment Name: /Z*x .S>`E�PT� S`Ia Date: �o-3-O Page:_ of �- Item Code C-critical item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE PRINT CLEARLY t m z e ' j `4771 1 �' rl �l� -a"s an S AgLK t { i, a n 'i r s .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 Wmply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-fi Ilar or suspension/revocation of ❑ Embargo ❑ Emergency Closure ,your food permit. LlVoluntary Disposal ❑ Other: t _T501 14(CPHFs Received kit Temperatures Violations Related to Foodborne Illness Interventions and Risk According to Iaw Cooled to Factors(items 1-22) (Cont) 41°F/45°F Within 4 Hours, PROTECTION FROM CHEMICALS 3-501.15 Coolln°Methods for PHFs 14 v Food or Color Additives 19 PHP Hot and Cold Holding 3-501.16{I?) Cold PHFs M intained at or below 3-202.12 Additives" 3-50L (B Cold P°F- 3-501,16(A) * 41"/ 3-302.14 Protection front Unapproved Additives* 4-501 J 6(A) Hot PHFs Maintained at or above. IS Poisonous or Toxic Substances 14WF 7-101.11 Identifying Information-Orifi nal 3-507.1.6(A) Roasts Held at or above 13WR Containers* 7-1.02.1 t Common Name-Working,Containers* 2ii Time as a Public Health Control 7-201.1 l Separation-Stora a, 3-501.19 Torras a Public Health Control* 004(H) VarianceRequirement 590. 7-20211 Restriction-Presence and Use* - 7-202.12 Conditions of Use* 7-203.11 'Toxic Containers-Pfohibitions` REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Sannizers.Criteria-Chemicals* POPULATIONS(HSP) 7-204.12 Chemicals for Washinc Produce.Criteria"' 21 3-801..11(A) Unpastem:ized Pre-packaged Juices and Beverages with Warninu Labels* 7-204.14 Drying eats,Criter(a* ---o 7-205.11 Incidental Ford Contact,Lubricants* 3-501-11(R) Use of Pusteudud'Ee�s* 7-206-11 Restricted Use Pesticides.Criteria* 3-80I II(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served.'t 7-206.12 Rodent Bait Stations" 3-801.1 I(C) Unopened Food Package Not Re-served- 7.206.13 Tracking Powders,Pest Control and Monitarina' CONSUMER ADVISORY TIMEfrEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Annual Foods That are Raw.Undercooked or PHFs Not Otherwise Processed to Eliminate 3-401.11A(1)(2) Eggs 155°F 1.5 Sec. Patho ens L es-htmnedtate Service 145".F15sec' -L-302.13 Pasteurized Eggs Substitute For Raw Shell 3-401.11 m (A)(2) Comminuted Fish, Meats&Game Eggs* Animals- 155°F 15 sea a 3-401.11(8)(1)(2) Park and Beef Roast- 130'F 121 min" SPECIAL REQUIREMENTS 3-401.11(A)(2) Ratites, Injected Meats-155°F 1.5 590.009(A)-(D) Violations of Section 590.009(A)-(D)in sec. ; catering, mobile food,temporary mid 3-401.11(A)(3) Poultry, Wild Game,Stutfed PI-fFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultr oe Ratites-i 65°.F 15 sac. x' above if related to foodborne illness 3-401A t(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#Y29- Microwave 165`F* Special Requirements. 3401.AI(A)(1)(b) All Other PHFs- 145°F15see. 17 Reheating for Hot Holding -VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.11(A)&(D) PHFs 1650F 15 sec. * (Items 23-30) 3-403.11(B) Microwave-165°F 2 Minute Standing Critical and non-critical viotaorona, which do not relate to the Time* foodborne,illness interventions and rukfactors listed above can be 3-403.11(C) Commercially Processed RTE Fail- ,found in the following sections of the Food Code and 105 CMR 140°F* 59o.oflo. 3-403.1.1(E) Remaining Umliced Portions of Beef item Good Retail Practices FC 59Q.000 _ Roasts* 23. Manu ement and Personnel FC-2 .003 18 Proper Cooling of PRFs 24 Food and Food Protection FC-3 .004 25 Egwpmeni and Utensils FC 4 .005 3-501.14(A) Coohig Cooked PHFs from 140`F to - -- - ---- -- 26 _Water Plumbin and Waste FC-5 .406___ 70'F Within 2 Hours mid From 70°F 27 Physical Facility _ FC 6 .007 to 41.°F/45`F Within 4 Hours. * 28. Poisonous or Toxic Materials FC -7 1 .008 3-501.14(B) Cooling PHFs Made From Ambient29_ S conal R ulrements __ .009 Temperature Ingredients to 41°F/45°F 30_ _Other Within 4 Hous" rsvot�„ncw.znr ""Denotes critical item in 11ie falcial 1999 Food Code.or 105 CN1R 590 000. CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH n 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 STANLEY 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 : Owner ' s Name : Ibraham Hamze Name of Establishment : North Street Shell Address of Establishment : 111 North Street Type of Establishment : RETAIL FOOD Application Date : 01/08/2003 Restrictions : Permit for Food Establishment 228-03 Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products 51-03 These Permits Expire December 31, 2003 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. , 1 HEALTH AGENT r _ aCITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01976 TEL. 978-741-1800 FAX 978-745-0343 STANLEY USOVICz, JR. JOANNE SCOTT, MPH, RS, CHO MAYOR HEALTH AGENT 2003 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT J. Q S V TEL#40 -gin.. ADDRESS OF ESTABLISHMENT I , MAILING ADDRESS (if pdiffeerent) .. Vf i d 1 Z7 / tfrry OWNER'S NAME /�7� h ���Uw, /_„1 / /l �_TEL ADDRESS / I G CITY STA E ZIP CERTIFIED FOOD M AGER'S NAM S) CERTIFICATE#(s) (required in an establishment where potentially hazardous food is prepared.) EMERGENCY RESPONSE PERSON T/S_..j I4&'7 14— HOME TEL HOURS OF OPERATION: Mon. ue._, rtNed._ Thu.__4�Fri. i Sat. Sun. X10 -1v �nj(a 6 -10 Wo &-!o TYPE OF ESTABLISH_ FEE check only RETAIL STORE ES` NO�� less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 RESTAURANT YES NO less than 25 seats =$100 25-99 seats =$150 more than 99 seats =$200 BED/BREAKFAST YES NO $100 j ADDITIONAL PERMITS MAKE ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR <:yj7 NO 5-/—,13 $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 knowledge and belief, have filed all state tax returns and paid all state taxes required under the law. Signature 7J Date Social S curl �o/r}Fed I tification Number Revis _ 1125/02 FOOD 2.edm _C�#& to = — -�`� 7=- .. THe COi:1M:iNWEALTH OF MASSACHUSETTS CITY OF SALEM Address: 120 Washington Street, 4th Floor V BOARD OF HEALTH Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel: (978) 741-1800 Fax: (978) 745-0343 Name Date Type of Operation(s) Type of Inspection Ak/ -R Ct FL.L G-/ Qj ❑l cod Service ❑ Routine Address ., Risk IJ Retail El Re-inspection 111e)4 `�� s'f'y Level ❑ Residential Kitchen Previous Inspection TelephonQl-r �//✓� ySU �, ❑ Mobile Da a: Owner HACCP Y/N ❑ Temporary ❑ Pre-operation t�dea,qd,r,j Alq r42 _ ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) Time [:1Bed&Breakfast 11General Complaint Z - g- In: ElHACCP Inspector �j �✓�odsrah`fs Out: Permit No. ❑ Other Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. Local Law ❑ FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/ Knowledgeable/Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ` ❑ 2. Reporting of Diseases by Food Employee and PIC El 14. Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/ Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE El 4. Food and Water from Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) El 16. Cooking Temperatures El 5. Receiving/Condition El 17. Reheating El6. Tags/ Records/Accuracy of Ingredient Statements El7. Conformance with Approved Procedures/HACCP Plans El 18. Cooling ❑ 19. Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20. Time as a Public Health Control ❑ '8. Separation/Segregation/ Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11. Good 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 C) immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22): of Health. Non-critical (N) violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/Federal Food Code.This report, when signed below C N by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2)(590.003) order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.004) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address L-H29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION: Inspector's Signature: � 1 Print: PIC's Signature: Print: '� f_^ /) /'- Page�Of a Pages FORM 734A HOBBS&WARREN -BOSTON 1, i�'T /l Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) PROTECTION FROM CONTAMINATION 8 Cross-contamination FOOD PROTECTION MANAGEMENT 3-302.11(A)(1) Raw Animal Foods Separated from 1 590.003(A) Assi nment of Responsibility* Cooked and RTE Foods* H590.003(6) Demonstration of Knowledge* Contamination from Raw Ingredients 2-103.11 Person in Charge-Duties 3-302.11(A)(2) Raw Animal Foods Separated from Each Other* EMPLOYEE HEALTH Contamination from the Environment x2 590.003(C) Responsibility of the Person in Charge to 3-302.11(A) Food Protection* xi require reporting by Food 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* 3-306.14(A)(B) Returned Food and Reservice of Food* 590.003(G) Reporting by Person in Charge* Disposition of Adulterated or Contaminated 3Z 590.003(D) Exclusions and Restrictions* Food 590.003(E) Removal of Exclusions and Restrictions 3-701.11 Discarding or Reconditioning Unsafe Food* FOOD FROM APPROVED SOURCE 9. Food Contact Surfaces 47 Food and Water From Regulated Sources 4-501.111 Manual Warewashing-Hot Water 590.004(A-B) Compliance with Food Law* Sanitization Temperatures* 3-201.12 Food in a Hermetically Sealed Container* 4-501.112 Mechanical Warewashing-Hot Water 3-201.13 Fluid Milk and Milk Products* Sanitization Temperatures* 3-202.13 Shell Eggs* 4-501.114 Chemical Sanitization-tem H, temp., 3-202.14 Eggs and Milk Products,Pasteurized* Concentration and Hardness* 3-202.16 Ice Made from Potable Drinking Water* 4-601.1 1(A) Equipment Food Contact Surfaces and 5-101.11 Drinking Water from an Approved System* Utensils Clean* 590.006(A) Bottled Drinking Water* 4-602.11 Cleaning Frequency of Equipment Food- 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces and Utensils* Shellfish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3.201.14 Fish and Recreationally caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization- Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* d 10Proper,Adequate Handwashing Game and Wild Mushrooms Approved by - Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 2-301.12 Cleaning Procedure* 3.202.18 Shellstock Identification Present* 2-301.14 When to Wash* 590.004(C) Wild Mushrooms* 11 Good Hygienic Practices 3-201.17 Game Animals* 2-401.11 Eating.Drinking or Using Tobacco* S Receiving/Condition 2-401,12 Discharges From the Eyes,Nose and 3-202.11 PHFs Received at Proper Temperatures* Mouth* 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-101.11 Food Safe and Unadulterated* 12Prevention of Contamination from Hands 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from 3-202.18 Shellstock Identification* Employees* 3-203.12 Shellstock Identification Maintained* ''13 Handwash Facilities Tags/Records:Fish Products 3-402.11 Parasite Destruction* Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 3-402.12 Records,Creation and Retention* 5-204.11 Location and Placement* 590.004(J) Labeling of Ingredients* 5-205.11 Accessibility,Operation and Maintenance 7 Conformance with Approved Procedures Supplied with Soap and Hand Drying /HACCP Plans Devices 3-502.11 Specialized Processing Methods* 6-301.11 Handwashing Cleanser,Availability 3-502.12 Reduced Oxygen Packaging,Criteria* 6-301.12 Hand Drying Provision 8-103.12 Conformance with Approved Procedures* •Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. CITY-OF SALEM [ BOARD OF HEALTH Establishment Name: /ibe r6i Sfkfe 'S/IeaL Date: ( / 09 Page: a of �2 Item Code c-critical item DESCRIPTION OF VIOLATION/PLAN OF CORRECTIONDate No. Reference R—Red Item R Verified > PLEASE PRINT CLEARLY 4 sit Us rh an -,A- -Se-ZZ, 01 Girr i le6 Ga o e� - r z E Tn�/rh ® OC�° o ✓O d4 _tj7a P t e Z- S d YeW 7? e t Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I,Oave 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 p ❑ Re-inspection Scheduled ❑ Emergency Suspension noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. �{ / ..,,,1(.{-/ ❑ Voluntary Disposal 0 Other: - 4 3-501.14(0) PRFs Received at'I'emperaturos Violations Related to Foodborne Illness interventions and Risk - According,to Law Cooled to Factors(Items 1-22) (Cont) 41°F145°F Within 4 Hours. ' PROTECTION FROM CHEMICALS 3-501.15 Coling Methods for PHFs Food or Color Additives 19 PHF Hot and Cold Holding 14 3-501.16(B) Cold PUTS Maintained at or below ,-202.12 Additives` 590.004(F) 41 (45°F 3-302.td Protection from Una)pawed Addiuvesk -- -- 13 Poisonous or Toxic Substannes 3-501.16(A) Hot PHFs Maintained at or above 140i F, 7-101.11 Identi'Fying information-Original 3-501.16(.4) Roasts Held at or above 130'F Containers* 7-1 U2.1 I Common V:wae-Workin Containers"' 20 Ttma as a Public Health Control 7.201.l I Sa aration-Slot age' _ 3-50119 Time as a Public health Contrplx -- 590-004(11) VarianceRequiretnent 7-202.11 Restriction-Presence and Use" 7-20112 Conditions of Use 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Senitiaers.Criteria-Chemicals* POPULATIONS HSP 7-204.12 Chemicals for Washin Prochice.Criteria` 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with warning Labels` 7-204.14 Drying Agents.Criteria* 3-SOL11(B) Use ofPasteuri�edL��s*` 7-20511 Incidental Food Contact,Lubricants` 7-200.11 Res icted Use Pesticides,Criteria* 3-801.11(D) Rau or Partially Cooked Animal Foal and Rae Seed Sprouts Not Served 7 206.12 &xtcne Baie Stataoosa' 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Trackann Powders, Pest Control and Monitonne^` CONSUMER ADVISORY _ TIMElTEMPERATURE CONTROLS 22 3-603.11 Cousuater Advisory Posted for Consumption of Animal Foods That are Raw. Undercooked or g.6 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFs rn-cru r soar 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Pathogens., I _1s lmmadisteService 145 Fl.fisecl 3'302.1: Pasteurized Fags Substitute for flaw Shell 3-401.1 I(A)(2) Comminuted Fish,Meat%&Game U" *'s ATIImaIs- 155 F 15 sec. ' SPECIAL REQUIREMENTS 3-401.11(B)(1)(2) Pork and Beef Roast-130`17 121anti" --- 3401.11(A){2) Ratites,Injected Meats- 1.55°F 15 590.009(A)-(1')) Violations of Section 590.009(A)-(D)in sec " catering,mobile food, temporary and 3-401.11(A)(3) Poultry,Wild Game.Stuffed PHFs, residential kitchen operations should be Stuffing Contatnin"Fish,Meat, debited under the appropriate sections Poultry or Ratites-105'4 15 sec. " above if related to foodborne illness 3401A l(C)l3) Whole-muscle, Intact Beef Steaks buerven Lions 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 trader#29- Microwave 165'F" Special Requirements. 3-4(11.1 t(A)(1)(b) At! Other PHFs -145°F 15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.11(A)&(D) PHFs 165'F 15 sec. w (Items 23-30) 7403.1.1(B) Microwave-165'F 2 Minute Standing Critical and non-critical violations, which do not relate to the Time" loodhorne illness interventions and oiskftrciors listed above, can be 3403.I1(C) Commercially Processed RTE Food- Jound at the fotloullig seetiom of the Food Code and 105 C.1VIR 14(1'Fv 590.000. 3403.1I(E) Remaining Unsliced Portions of Beef ' Nem Good Retail Practices FC 590.000-! Roasts' 23 Management and Personnel [ FC 2 .003 1gProper Cooling of PHFs (_24 Food and Food Protection FC 3 004 --- ---- - ___..__ �._.. -05 t 25 Equipment and Utensils FC 4 0 3-SQ714(A) Cooling Conked P1IFs from 14D"F to 26. Water,Plumping and Waste FC e 006 70'F Within 2 Homs and From 70'F 27. Physical Fac(Ilt ` 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 _ _i Special Renwrements _ j _ .009 Temperature Ingredients to 41°F74517 ! 30. Other ) Within 4 Hours* D nates critical itmn in the Federal 1999 Food Code or 105 Out 590.000.