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ATLANTIC WELLNESS CENTER - ESTABLISHMENTS ATLANTIC WELLNESS CENTER 10 FEDERAL STREET u 0 a t I 1 , O a E CITY OF SALEM -¢ BOARD OF HEALTH Establishment Name: %he A-! la 7 / Pon Gyrl/nr�5 ��.«�Date: 3-/S-t S Page: > of t Item Code C-Critical nem DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date - No. Reference R—Red Item Verified -_ PLEASE PRINT CLEARLY .fie. 4 1 O � OS .P S 6� �D P•ztia/�v ooc( LLNG YP U/✓PLT , 17,4 Q ! /ow a_t t F I GS / I Q JUS ! / > 5f / 4 Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes have read this report, have had the opportunity to ask questions and agree to correct all ❑- Voluntary Compliance ❑ Employee Restriction/ violations before the next inspection, to observe all conditions as described, and to Exclusion p ❑ Re-inspection Scheduled ❑ Emergency Suspension + comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: 3-501.1.4(0) �PHFs Received at 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 3-507.75 Coolim*Methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-50t.16(B) Cold PFIFs Maintained at or below 3-202.12 Additives'" 590.004(F) 41145° F* 3-302.14 Protection from Unapproved Additives* 3-501.1.6(A) Act PHFs Maintained at or above 15 Poisonous or Toxic Substances t40°F. 7-101.A I Identifying Information-Original 3-501.16(A) Roasts Held at or above 190°F. Containers* 7-102.11 Common Name-Working Containers'" 20 Time as a Public Health Contra) 7-201.11 Se aration-Storxee"' 3-501..79 Time as a Public Health Control* 7-202.11 Restriction-Presence and Ilse* 590.004(9) Variance Ra uirement 7-202.12 Conditions of Use" REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'toxic Containers-Prohibitions* POPULATIONS(HSP) 7-204.11 Samtizers,Criteria Chemicals 7-204,1.2 Chemicals for Washing Prcxlucc Criteria* 2a 3-801.11(A) Unpasteurized Pry ptckagedJuices and 6ever ges with W nmmQ Labels* 7-204.13 Drying Agents.Criteria* 3-801 11(B) Use of Pasteurized Eggs* 7-205.11 Incidental Food Contact. Lubricants* 7-206.11 Restricted Use Pesticides.Criteria* 3-801A t(D) Raw or�Pmaialiy Cooked Animal Food and Raw Seed S xouts Not Served. 'r 7-206.12 Rodent Bait Stations* 3-80L 11(C) Unopened Food Package Not Re-served, 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY _ TIME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 1fi Proper Cooking Temperatures for Animal Foods`ll-u t are Raw.Undercooked or PHFs Not Otherwise Processed to Eliminate '3-40'LLIA(t)(2) Pathogen~. Fogs- 155`F15Sec. Eggs-Immediate Service 145°Fl5sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish,Meats&Game E qs,r- Animals-155°F 15 sec. " )( )( 3-401.11(B I 2) Pork and Beef Roast- 130°F 121 nein* SPECIAL REQUIREMENTS - 3-401.1'1(A)(2) Rallies, Injected Meats-155°F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in sec. * catering, mobile fond, temporary and 3-40 Ll I(A)(3) Poultry, Wild Game,StuffedPHFs, residential.'kitchen operations should be Stuffing Containing Fish,Meat, debited under die appropriate sections Poultry or Ratites-165°F' 15 sec. * above if related to foodborne illness 3-401 I I(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F,. 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165"'F* Special Requirements. 3-401.11(A)(I)(b) All 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:.* (Items;23-30) 3-403.11(6) Microwave- 165°F 2 Minute Standing Crilicai and non-critical violations, which do not relate io the Time" f nelborne illness interventions and risk factors listed above, can he 3-403.1 1(C) Commercially Processed RTE Food- _found in the following,sections of the Food Code and 105 CMR 140°F" .590.000. -._ 3-403.11(6) Rennaining Unslieed Portions of Beef Item Good Retail Practices FC 590.000 Roasts* 23. Mana ementand_Parsonnel _ FC-2 .003 lA Proper Cooling of PRFs 24. Food and Food Protection -----FC-3 .004 25. �uipment and Utensils FC-4 1 .005_ 3-501..1.4(A) Cooling Cooked PHFs from 1.40°F to 26._ ___ Water,Plumbinq and Waste FCA06-6_ 5 I .006 70°F Within 2 flours and From 70'F 27. Ph_sical Facility_. FC-6 .007 to 4t°F/45°F Within 4 Hour s. * 28. Poisonous or Toxic Materials FC-7 1 .008 3-501.14(B) Cw>ling PHFs Made From Ambient 29. Special Requirements _ ___ .009 Temperature Ingredients to 41`F/45"F 30 _Other Within 4 Hours'" "Denotes critical item m the.federal 1999 Food Code or 105 CMR 590000. CITY OF SALEM t4.,-n4 BOARD OF HEALTH Establishment Name: -A-t -4 lo-7 -1 a a A W-e // r 5� C_en (��. Date: 3 -/ s -o S Page: of Item Code C-Critical ItemDESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R—Red Item - Verified 1 PLEASE PRINT CLEARLY I i ✓ C 1 !�[�-� ✓O ci v i Jo i _., Nuts-e PlA/61'1-7 � r i Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ Exclusion ! violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal 0 Other: 3-50114(C) _ PHFs Received at Temperatures Violations Related to Foodborne fitness Interventions and Risk According to law Cooled to Factors(items 1.22) (Cont.) 41`'F/45T Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Coolim Methods for PHF's 19 PHF Hot and Cold Holding 1q Food or Color Additives 3-501.16(B) Cold PHFs Maintained at or below 3-202.12 Additives" 590.004(P) 41°/45° F* 3-302.14 Protection from Unapproved Additives* 3-501,16(A) Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances 140°F. * 7-101.11 Identifying Information-Original 3-501.16(A) Roasts Held at or above 130°F. Containers* 7-702.11 Common Name-Working Containers* 20 Time as a Public Health Control 7-20'LII I Separation-Slot ae* 3-50L19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.,12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions"' POPULATIONS(HSP) 7-204.11 Sanitizers,Criteria-Chemicals* 7-204.1,2 Chemicals for Washine Produce,Criteria" 21 3-801_11(A) Bevel agesein wit Pre-packaged entices and Bevertfres with Warning Labels* 7-204.14 Dr ins A encs,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 Incidental Food Contact.Lubricants* 3-80L11(D) Raw orPartialty Cooked Animat Food and 7-206.11 Restricted Use Pesticides,Criteria' Raw Seed Sprouts Not Served. 7-206.12 Rodent Bait Stations* 3-801,11(C) Unopened Food Package Not Re-served. 7-206.I3 'Peaking Powders,Pest Control and Monimdne* CONSUMER ADVISORY TIME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of - ----- Proper Cooking Temperatures for e--- Animal Foods'1'hat are Raw. Undercooked or 16 emp PHFs Not Otherwise Processed to Eliminate 3-401.11A(1)(2) Eggs- 155°F 'IS Sec. Path o*ens, tn1111 -r.aooi Eggs-Immediate Service 145'F15sec* 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell 3-401.11.(A)(2) Comminuted Fish,Meats&Gaine Ess* Animals- 155"F 15 sec. ,k SPECIAL REQUIREMENTS 3-401.11(B)(1)(2) Pork and Beef Roast- 130'F 121 min* 3-401.11(A)(2) Ratites, Injected Meats-155"F 1.5 590.009(A)-(D) Violations of Section 590.009(A)-(f))in sec * catering. mobile food,temporary and 3-401,11(A)(3) Poultry, Wild Game,Stuffed PHFs, residential kitchen operations should be Slatting Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165'3 15 sec. "' above if related to foodborne illness 3-401.11.(C)(3) Whole-muscle,Intact Becf Steaks interventions and risk factors. Other 145°F* 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practiMS should be debited under 1729- Microwave 165'F* Special Requirements. 3-401.11(A)(1)(b) All Other PHFs- 145'F'15see. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.11(A)&(D) PHFs 165'F 15 see. * (Items 23-30) 3-403.11(B) Microwave- 165°F 2 Minute Standing Critical and non-critical violations, which do not relate to the Time* foodborne illness interventions and risk factors listed above, can be 3-40111(C) Commercially Processed RTE Food- _{rend in the following sections rf the Food Cade and 165 CMR 140°F* 590.060. 3-403.H(It) Remaining Unsliced Portions of Beef Item Good Retali Pract/ces_ FC X 580.000 Roasts* 23. Manaclement and Personnel FC-2 .003 lA Proper Cooling of PHFs 24. Food and Fd Protection _______ __ FC-3 .004 25. Equipment and Utensils _FC 4 _ .005 3-501.14(A) Cooling Cooked PHFs from 140'F to 26 _ Water. Plumbin and Waste FC S .006__ 70°F Within 2 Hours and From 70'F' 27. Plasisal FacilityFC-6 .007 to 4 'F/45'F Within 4 Hours. * 28. Poisonous or Toxic Materials FC-7 .008 3-501.14(6) Cooling PHFs Made From Ambient 29. Special R 4wrennents .009 Temperature Ingredients to 41'F/45°F 30. Within 4 Hours* s111 m)F mmaa.v, "Denotes critical item in the federal 1999 Food Code or 105 CbIR 590.000_ ATLANTEAN WELLNESS CENTER, LLC DBA/ATLANTEAN WELLNESS CENTER & COLLABORATIVE for the CHRONICALLY CREATIVE THE MISSION STATEMENT The Atlantean Wellness Center& Collaborative for the Chronically Creative's (AWC/CCC) mission is to create and maintain a center focused on complementary healing modalities such as, but not limited to, various massage techniques and bodywork therapies, polarity, Reiki and chelation energy healing. Acupuncture treatments as well as yoga classes and meditation programs will also be offered. The collaborative of healers will provide outstanding service to the public by offering several unique and diverse energy and wellness technologies in various combinations. This will increase energy, allow more balance, and support the purification process. Deeper relaxation will naturally occur which enhances ones vitality. Some of the benefits of these treatments will sharpen the client's clarity, heighten their sense of well being and reduce the negative reactions to stress. The feng shui of the space will naturally create a sense of calm and tranquility upon entering the center, inviting one to automatically breathe a little deeper and leave any stress at the door. Adding to this atmosphere of peace will be the beauty of decor. The walls of AWC/CCC will be adorned with original art of New England artists. The center will sponsor opening night receptions every couple of months to showcase the featured artist's work. These works will be offered for sale over the following six to eight week period. There will also be a modest retail area to provide the clientele with some products to encourage and enhance their quest of optimum health and well being. Our center will always make choices that support a healthy and clean environment to further enhance the individuals health benefits. ATLANTEAN WELLNESS CENTER, LLC ABOUT THE MANAGER Donna Lee Caramello, BSSW, has taught and lectured on Meditation and Holistic Healing techniques nationally and abroad for over 30 years. She has been a promoter of holistic activities, practitioners and the organizer of many classes, workshops, spiritful art fairs, and musical events. Donna has had intensive training in many meditative disciplines, holistic schools, and complementary healing methods. She is also an on-going student in A Course in Miracles. Donna is a frequent visitor to ancient power places such as the Pyramids of Egypt, the temples at Delphi, the Holy Lands, Medjugorje and the Brazilian rainforest. She is also the creator and director of The Magical Mystical Grecian Adventure trips. Donna leads groups of people to these various locations in Greece for a beautifully blended experience of meditation exercises and scared sites. Donna has also been a licensed real estate broker in the greater Salem area for over 25 years. She has earned several awards over the years for outstanding achievement in the sale of residential property. She is also a member of Salem Alliance for the Environment (SAFE) and very active in supporting many of the programs promoted by SAFE. Through her work with SAFE she also facilitates the Northwest Earth Institute series of discussion courses on different ecological topics. As a resident of Salem since 1968, Donna knows and loves this community. 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