THE BARKING CAT PET EMPORIUM - ESTABLISHMENTSThe Barking Cat Pet Emporium
266 Essex Street
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CITY OF SALEM
�4, 5,5"e It, BOARD OF HEALTH
Establishment Name -:IL 0,r, �t ^ v 6- 6 f Date: - 6 - G Page: / of /
Rem
No.
Code
Reference
C - Critical Item
R - Red Item
- - "DESCRIPTION OF VIOLATION/ PLAN OF CORRECTION
PLEASE PRINT CLEARLY -
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Verified
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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-five dollars or suspension/revocation of
your food permit. 11
Corrective Action Requir€d:, Q No
❑ ;Yes
❑ Voluntary Compliance ❑ Employee Restriction /
Exclusion
❑ Re -inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
❑ Voluntary Disposal ❑ Other
Violations Related to Foodborne Illness Interventions and Risk
Factors (items 1.22) (Cont.)
PROTECTION FROM CHEMICALS
14
16
17
Fm -
TIMEITEMPERATURE CONTROLS
Food or Color Additives
3-202.12
Additives*
3-302.14
Protection from Unapproved Additives"
3-50L I6(B)
590.004(F)
Poisonous or Toxic Substances
7-101.11
Identifying Information -Original
Containers"
7-1.02.11
ComtmonNante- Workin*Coiitainers*
7-201.11
1 Separation - Storage"
7-202-11
Restriction - Presence and Use"
7-202.12
Conditions of Use,
7-20111
Toxic Containers - Prohibitions"
7-204.11
Sa itizers, Criteria -Chemicals*
7-204J12
Chemicals for Washiniz Produce, Criteria"
7-204.14
Drying Agents, Criteria'
7-205.11
Incidental Food Contact, Lubricants*
7-206.11
Restrictedlise Pesticides, Criteria*
7-206.12
Rodent Bait Stations*
7-206.'13
Tracking Powders, Pest Control and
Monitoring*
TIMEITEMPERATURE CONTROLS
"Denotes critical item in tha federal 1999 Ford Code or 105 CKIR 590-000.
1v
20
3-501-14(C)
Proper Cooking Temperatures for
3-501.15
PHFs
3-401.11A(1)(2)
Eggs- 1.55'F 1.5 Sec.
3-50L I6(B)
590.004(F)
Eggs- Immediate Service 145'Fl5sec*
_
3-401.11(A)(2)
Comminuted Fish, Meats & Game
3-561.16(A)
Animals - 155'F 15 sec. *
3-401.1 1(B)(1)(2)
Pork and Beef Roast - 130°F 121 ntin*
3-401.11(A)(2)
Ratites, Injected Meats - 155'F 1.5
590.004(H)
sec. "'
_
3-401.11(A)(3)
Poultry, Wild Game, Stuffed PHFs,
FC --6
St'uf'fing Containing Fish, Meat,
28.
Poultr y or Ratites -165"F 15 sec. 4'
3.401.11(C)(3)
Whole -muscle, intact Beef Steaks
29.
145°F *
3-401.12
Raw Animal Foods Cooked in a
30
Microwave 165'F *
3-401.11(A)(1)(h)
All Other PHFs -- 145'F 15 sec -
Reheating for Hot Holding
3-40111(A)&(D)
PHFs 165'F 15 sea "
3-403.11(B)
Microwave -165' F 2 Minute Standinu
Time*
3-403.11(C)
Commercially Processed RTE Food -
140"F*
3-403.1.1(F.)
Remaining Unsliced Portions of Beef
Roasts*
Proper Cooling of PHFs
3-501..1.4(A)
Cooling Cooked PHFs from 140'F to
70'F Within 2 Hours and From 70'F
to 41°F/45°F Within 4 Hours.
3-501.14(6)
Cooling PHFs Made From Ambient
Temperature Ingredients to 41'F/45'F
Within 4 Flours*
"Denotes critical item in tha federal 1999 Ford Code or 105 CKIR 590-000.
1v
20
3-501-14(C)
PHFs Received at'Tentperamres
According to Iaw Cooled to
41`F/45'F Within 4 How,
3-501.15
Coolins Methods for PHFs
FC - 2
PHF Hot and Cold Holding
3-50L I6(B)
590.004(F)
Cold PIIFs Maintained at or below
41'/45` F)'
3-501.1 ti(A)
llot PRFs Maintained at or above
140°F. *
3-561.16(A)
Roasts Field at or above 130'F.
_ _ --FC--3
FC -4
Time as a Public Health Control
3-501.19
Time as a Public Health Control*
590.004(H)
Variance Re udrentent
21
3-801.11(.4) Unpasteurized Pre-packaged Juices and
Beverages with blaming litbels*
Consumer Advisory Posted for Consumption of
3-801,t7(B) Useof Pastetuized Engs*
FC - 2
3-8011l(D) Raw or Partially Calked Animal Food and
Raw Seed Sprouts Not Served. a
24.
3-801.11(C) Uno cued Food Packa >e Not Re -served.
CONSUMER ADVISORY
22
3-603.11
Consumer Advisory Posted for Consumption of
Management and Personnel
FC - 2
Animal Foods That are Raw- Undercooked or
24.
Food and Food Protection
Not Otherwise Processed to Eliminate
.004
_ 25.
Pathogens.*
_ _ --FC--3
FC -4
3-302.13
Pasteurized Eggs Substitute For Raw Shell
_
Water. Plual and Waste
FC -5
E s"
Violations of'Section 590.009(A) -(ll) in
catering, mobile food, temporary and
residential kitchen operations should be
debited under the appropriate sections
above if related to foodborne illness
interventions and risk factors. Other
590.009 violations relating to good retail
practices should be debited under 1129 -
Special Requirements.
1%Iwl��/Ci r
(Items 23-30)
Critical and non-critical violations, which do not relate to the
foodborne illness interventions and risk factors listed above, can be
,found in the fallowing sections of the Food Code and 105 CAIR
90.000.
-
Item
---
Good Re tail Practices FC 596.A00
23.
Management and Personnel
FC - 2
.003
24.
Food and Food Protection
_
.004
_ 25.
Equipment and Utensils
_ _ --FC--3
FC -4
A05
26.
_
Water. Plual and Waste
FC -5
.006
27.
Physical Facility
FC --6
.007
28.
Poisonous or Toxic Materials
FC - 7
.008
29.
Special Re uirements
30
Other