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THE HUNGRY WHALE - ESTABLISHMENTS-ni e Commonwealth of Massachusetts ° City of Salem Board of Health Kimberley Driscoll 120 Washington Street, 4th Floor Mayor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 12/14/2011 ESTABLISHMENT NAME: File Number: BHF -2010-000054 The Hungry Whale 72 Wharf Street SALEM MA 01970 PERMIT EXPIRES f Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 LOCATED AT: SALEM, MA 01970 Permit Type Permit No: Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE, BHP -2012-0037 Jan 1, 2012 Dee 31, 2012 $140.00 ESTA13LIS11MENT TOBACCO VENDOR BHP -2012-0038 Jan 1, 2012 Dec 31, 2012 $135.00 Total Fees: $275.00 PERMIT EXPIRES f Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 Kh%[BEIU..]---,Y DRISCOIJ MAYOR LARRY RAMIAN, RS/RI?I IS, CIiO, CP -FS I I T;.\ i xi i AG I CN'f CITY OF SALEM, MASSACHUSE"ITS BOARD OF HEALTH 120 WASHINGTON STREET. 4."Fl:,(l( )R Ti -a- (978) 741-1800 F -\x (978) 745-0343 Iramdinasalem.com 201_ APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT -TRY 4,J/.6M (AAkiLe TEL #_Q:7 8 - 74J -66S-q ADDRESS OF ESTABLISHMENT"72- (JH4-F ST FAX# MAILING ADDRESS (if different) EMAIL - Business': Website: OWNER'S NAME MJ kvJ VOc,- ierzt TEL # ?81- �'f I- T+ 96 ADDRESS q ST 0101 STREET r^�t l' CITY STATE 2 ZIP CERTIFIED FOOD MANAGER'S NAME(S)�VS'{-t✓\ Vj'141?-Crt CERTIFICATE#(S) 5- 4 1p (Required in an establishment where potentially hazardous food is prepared) EMERGENCY RESPONSE PERSON HOME TEL # Please write in thne of day. Ilam -7pm I 10-'7 110 - 7 (O - 7 Ip — 7 lo ^ 7 (For example l lam -11 pm) ! f TYPE OF ESTABLISHMENT FEE (check RETAIL STORE YES NO less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 - - ----- ------ - ---------------------------------------------------,� RESTAURANT YES NO Qess than 25 seats =5140 (Outdoor Sta6r3r..an Fo xf CeA 521-, 25-99 seats =$280 more than 99 seats =$420 ----------------------------------- YES N -O - ----------------------------------------------------------------------------------- BED/BREAKFAST/ $1---00 -------- CHILDCARE SERVICES/NURSING HOME---------------- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE TOBACCO VENDOR Y NO ES NO JU5 $135 ALL NON-PROFIT (such as church kitchens) ES NO `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 Q -- ata sand aid all st tax requv under the law. GLc— Iulo(I �}S-7_9 Sn-�47 or Updated 523/11 FOODAP2011.adm Check# & Date _ /D_�J/ Number IMPORTANT MESSAfsE ■. e M �1CjA k OF A.M. TIME P.M. PHONE AREA CODE NUMBER EXTENSION ❑ FAX Cl MOBILE AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE CALL CAME TO SEE Y0U WILL CALL AGAIN WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO YOU MESSAGE hi iYYT R�`'`� WI aL{ern" `i NkLI(�• Ci SIGNED 48005 MADE IN U.S.A. NOTES.- -- Commonwealth of Massachusetts F ` City of Salem Board of Health Kimberley Driscoll 120 Washington Street, 4th Floor Mayor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/06/2011 ESTABLISHMENT NAME: File Number: BHF -2010-000054 LOCATED AT: The -Hungry Wttale� 72 Wharf Street SALEM MA 01970 SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes RETAIL FOOD BHP -2011-0295 Jan 1, 2011 Dec 31, 2011 $140.00 TOBACCO VENDOR BHP -2011-0294 Jan 1, 2011 Dec 31, 2011 $135.00 Total Fees: $275.00 PERMIT EXPIRES IDecember3l,2011 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 KINIBERLEY DRISCOLL MAYOR DAVID GREENBAUM, RS ACTING HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4r.. FLOOR TEL. (978) 741-1800 FAX (978) 745-0343 DGREENBAUibt&ALEN1. CONI 2011 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT_ ADDRESS OF ESTABLISHMENT 'i a 000LE ST MAILING ADDRESS (if different) Cl n1 Q Corte�tsT. ! e T EMAIL - Business': IWebsite: TEL#, gr7g'- 7N5-( bScl FAX # f,1 ) A OWNER'S NAME (fg yrs (cam TEL # ADDRESS 13 ESQ Av t 3 P -L cev, 0, CV7 b STREET CITY STATE ZIP CERTIFIED FOOD MANAGER'SNAME(S) 0V9119'A ZAL)ISLAkL CERTIFICATE#(S) '733y5�3 (Required in an establishment where potentially hazardous tfood is prepared) EMERGENCY RESPONSE PERSON Cgt4TH✓i 1` yISLAV- HOME TEL#-o.99-QLEIL-gF35 DAYS'_ OF, OPERATIC =Tuesd I -=-Wednesday,,-I , .Thursday,>> I x� �Friday�� . ��Saturday ; aSunda =, HOURS OF OPERATION Please write in the of day. 7�N PMi �%EN'I ('h ?!}M±'k (�N-�OPM �-74/'1 �OPM For exampleIlam-11 pm I ;�AH�IdPh TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES l less than 1000sq.ft. =$ 70 1000-10,000sci t. =$280 more than 10,000sq.ft. =$420 RESTAURANT (IEV NO less than 25 seats =$140 (Outdoor Stationary Food Cart $210) 25-99 seats =$280 more than 99 seats =$420 -------------------------------------------------------------- BED/BREAKFAST/ YES NO $100 CHILDCARE SERVICES/NURSING HOME --------- ----------------------------------------------------------------------------------------------------------------------------- ADDITIONAL PERMITS - - MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES $25 TOBACCO VENDOR YE O $135- ALL 135-ALL NON-PROFIT (such as church kitchens) YES ©0 $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. � X44 1.2la��Io Sima[ureA Date Federal Identification Numher Revised 10/7/11 FOODAP2011.adm Check# & Dale T1tE ttl.tN�RI' WFtftLE Speeiafty Sar4wiehes Add Chips, Cole Slaw and 20 oz fountain soda for 1.75 Big Josh............................7.50 Josh's favorite, triple decker of Hain, Roast Beef, Turkey, Swiss Cheese, Coleslaw and Russian Dressing Hailey ...............................6.50 A small version of the Big Josh Kimberly ..........................6.50 Kimberly can't complain about this one! Tuna on a Pita Bread with your choice of Veggie's and Cheese with Thousand Island or Russian Dressing The Dave ..........................6.99 Triple Decker Club Sandwich with your choice of Roast Beef or Turkey Breast with lettuce, Tomato, Bacon, Mayo Nathaniel Hawthorne..... 6.50 Triple Decker of Roast Beef, Turkey Breast, Corned Beef, Swiss Cheese, Coleslaw, Russian Dressing Salem Common..............6.75 A wicked sandwich, Hot Pastrami on a Sub Roll, Coleslaw, Swiss Cheese, Russian Dressing The Friendship..............5.99 A sub as big as the ship. Salami, Mortadella, Cappicola, Provolone, with your choice of Veggie's TFtE H-I.tNCjR`� WI-I��FI_E TFtE t1I�l.N�R`� Wl-f�Ft_E Your Choice Of Bread: White, wheat,n Marble, Lite Rye, Pita, Wrap Veggies: Lettuce, Tomatoes, Pickles, Hot Peppers, Onions, Black Olives Dressing: Ketchup, Mustard, Mayo, Honey Mustard, Russian, BBQ, Thousand Island, French, Oil & Vinegar Cheese: American, Swiss, Provolone Sandwirhes/Stak Add Chips, Cole Slaw and 20 oz fountain soda for 1.75 Sandwich Sub/Wrap Roast Beef 5.25 5.99 Turkey Breast 5.25 Hain 5.25 Corned Beef 5.50 Pastrami 5.75 Tuna 5.25 Chicken Salad 5.25 Veggie 4.25 B.L,T 5.25 Grilled Cheese 2.00 With Tomato 2.50 Extras Cheese .60 Coleslaw/Sauerkraut .75 Bacon t1Yi1 Speelalty Not Dt gs Make it a 1/4 pound Hot Dog for a $1.25 HotDog...............................2.75 Chili Dog.............................3.50 Chili, Shredded Cheddar Cheese Southern Dog......................3.75 Chili, Slaw and Onions Southern BBQ Dog.............3.75 BBQ Sauce, Baked Deans, Slaw and Onions Chicago Dog........................3,99 Mustard, Onions, Relish, Tomalo Wedges, Dill Pickle, Sport Peppers & Celery Sall New York Dog......................3.25 Mustard & Kraut Rueben Dog ..........................3.25 Melted Swiss, Mustard & Kraut 5.99 Fresh Salatjs 5.99 Served with your choice of Salad Dressing and Pita 5,99 Garden Salad 6'50 .......................4.50 Mixed Greens, Tomatoes, Cucumber, Red Onions, 5.99 Carrots, Green Pepper 6.25 *Add a scoop of Tuna or Chicken. Salad 1.75 4.75 Chefs Salad ............... ...5.99 5.99 Garden Salad topped with Roast Beef, Turkey, Ilam, Bacon, Provolone Greek Salad .........................5.99 Garden Salad Topped with Feta Cheese and Olives Antipasto Salad...................6.50 Garden Salad Topped with Salami, Ham, Mortadella, Cappicola, Provolone, Peppers, Hot Peppers, Black Olives, Onions, Fresh Mozzarella and Basil �k Before Placing your order, please inform your server if a person in your party has a food allergy. Commonwealth of Massachusetts City of Salem Board of Health Kimberley Driscoll 120 Washington Street, 4th Floor Mayor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 06/01/2011 ESTABLISHMENT NAME: File Number: BHF -2010-000054 LOCATED AT: jhe--Hungry Whale 72 Wharf Street SALEM MA 01970 SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2011-0450 Jun 1, 2011 Dec 31, 2011 $140.00 ESTABLISHMENT TOBACCO VENDOR BHP -2011-0451 Jun 1, 2011 Dec 31, 2011 $135.00 Total Fees: $275.00 PERMIT EXPIRES IDecember3l,2011 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 IQNIBERLEY DRISCOLL MAYOR LARRY RAMDIN, RS/REF-IS, Cl 10, CP -FS H I?AI,XI I ACi hNC NAME OF CITY OF SALEM, MASSACHUSETTS BOARD OF HLALTH 120 WASHINGTON STREET, 4`' FLOOR TEL. (978) 741-1800 FAZ (978) 745-0343 Iramdin e salem.com 2011 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT ADDRESS OF ESTABLISHMENT f TEL # Y) L72q FAX # MAILING ADDRESS (if different) q 4 Lectc k S t Sc, le M, V14 0 U( 9 EMAIL - Business': Website: OWNER'S NAME Mcotbe,w ------------------------------- T V`GTre.2c TEL#gel ADDRESS c14 Le-qr-k --)+AptZ SGi(tw ill f"1 oiIq 7-0 STREET CITY STATE CERTIFIED FOOD MANAGER'S NAME(S) w j `l VM cl � e JZ( CERTIFICATE#(S) 157'A93()9 (Required in an establishment where potentially G_hazardous food is prepared) EMERGENCY RESPONSE PERSON �rZtk Hsi050 HOME TEL # #5_0?—Z__7_7-6'7S-S_ DAYS OF OPERATION Monday TuesdayI Wednesday Thursday Friday Saturday Sunda HOURS OF OPERATION 1�1 ] ] /t Please write in time of day. r_rn—l(�yt, — f (� — �(� '( (.% — I U -/ - v -7-10 (For example 11 am -11 pm) TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE NO less than 1000sq.ft. �/ 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 ------------------------------------------------ ------ --- ------------------------- ------------------------ RESTAURANT YES NO $140 less than 25 seats (Outdoor Stationary Food Cart $210) 25-99 seats = 0 more than 99 seats =$420 -------------------------------------------- BED/BREAKFAST/ YES O ------------------------------- $100 CHILDCARE SERVICES/NURSING HOME------------- --------------------------------------------------------------------------- --------- ADDITIONAL PERMITS MAKE ICE CREAM, YOGURT/SOFT SERVE YES NO $ (not just serve) TOBACCO VENDOR YE 135 ALL NON-PROFIT (such as church kitchens) -S Ivo ( $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 pies required under the law. fi�/�i 11 UlITILti. sI2S1?_Oi - zZ_5 4Z Date - Social Security or Federal Identification Number Updated 523/11 FOODAP201 Ladm Check# & FC D/ M OF PHONE AREA CODE NUMBER EXTENSION ❑ FAX ❑ MOBILE AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE CALL GAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH '. RETURNED YOUR CALL WILL FAX TO YOU rim- 1179�G1i� • -_ 1�372%ffjwql W.1 SIGNED 48005 MADE IN U.S.A. NOTES CITY OF SALEM BOARD OF HEALTH Establishment Name:��Q 1 1 on ul wt a Ie Date: �i I /i ( Page: _r' of Item No. Cafe Reference C - Critical Item R - Red Rem DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date, VerMod C s i e.ri In_ e. (,azCa c_ U Sv c s hceu� ubml d e04)h Ccl1 i . C144 ir . �c.e�/r ttt — _ f � �C i U- / 1 VlIl . o' ` - u 5 1 0 r 1d' Cf a!VI /i C 11 10 , �. . _ t , I s `a&Q C wc� { J art c'tc)'J. c S I -'4ce CQY SC Sc Cf U �) w i% 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 su pension/revocation of your food permit. � i Corrective Action Required: ❑ . No ❑ Yes ❑ voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure E3 Voluntary Disposal 0 Other: Violations Related to Foodborne fitness Interventions and Risk Factors (Item 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 M 17 TIME/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection froih'Unapproved Additives* 3-50L16(B) 590.004(F) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11. Common Name -Working Containers* 7-201.11 1 Separation - Storage* 7-202.11 .Restriction -Presence and Use* 7-202.12 Conditions of rise* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIME/TEMPERATURE CONTROLS * Dernotrs critical item in the federal 1999 Foal Code or 105 CMR 590.000. C WE - 3 -501.14(C) Proper Cooking Temperatures for 7501.15 PRFs 3-401.11A(1)(2) Eggs- 155`F 15 Sec. 3-50L16(B) 590.004(F) Eggs- Immediate Service 145'F15sec* 3.401.11(A)(2) Comminuted Fish. Meats & dame 3-501.16(A) Animals - 155'F 15 sec. * 3401.11(8)(1)(2) Pork and Beef Roast - 130'F 121 min* 3-401.11(A)(2) Ratites, Injected Meats -155'F 15 590.004(H) see. * 3401.11(A)(3) Poultry, Wild Game, Staffed PHPs, - 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165017 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145'F * 3401.12 Raw Animal Foods Cooked in a _ Microwave 165'F* 3-401:11(A)(1)(b) All Other PHFs -145'F 15 see. Reheating for Hot Holding 3-403A1(A)&(1)) PHFs 165'F 15 sec. * 3403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-303.11(C) Commercially Processed RTE Food - 140'F* 3-403.11(E) Remaining Unshced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(.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(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41*F/45'F Within 4 Hours* * Dernotrs critical item in the federal 1999 Foal Code or 105 CMR 590.000. C WE - 3 -501.14(C) PHFs Received at Temperatures According to Law Cooled to 41'F/45'F Within 4 Hours. 7501.15 Cooling Methods for PHFs 3-801.11(B) PHF Hot and Cold Holding 3-50L16(B) 590.004(F) Cold PHFs Maintained at or below 41'/45° F* 3-501.16(A) Hot PRFs Maintained at or above 140'F. * 3-501.16(A) Roasts Held at or above 130'F. 25. Time as a Public Health Control 3-50L 19 Time as a Public Heaith Control* 590.004(H) Variance Requirement REOUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 590000 3-801.11(B) Use of Pasteurized E_Rs* i FC - 2 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * 1 Food and Food Protection 3-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590000 ( 23. Animal Foods That are Raw. Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate 1 Food and Food Protection FC - 3 Patho ens.* E", ft.'i"` '" 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .045 26. E Violations of Section .590.009(A) -(D) 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 #29 - Special Requirements. (Items 23-30) Critical. and noir-critical violations, which do not relate to the foodborne illness interventions and ris&factors listed above, can found in the following sections of the Food Code and 105 CMR 590.000, Mem I Good Retail Practices .FC 590000 ( 23. 1 -Management and Personnel FC - 2 .003 24. 1 Food and Food Protection FC - 3 _004_ 25. Equipment and Utensils . FC -4 .045 26. Water. Plumbing and Waste ' FC -5 - .006 I - 27. Physical FaciVi _ FC -6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. 7 -Special Requirements _ .009 30. 1 Other S:iYM.�rrmirac15.2 Eoc Establishment SALEM OF HEALTH Date: Page: _ of Hem No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date., Verified 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. Corrective Action Required: ❑ No ❑ Yes , ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: .. r Violations Related to Foodborne llinesainterventtons and Risk:' Factors (items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 15 Ila 18 - Food or Color Addhives - 3202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-50L16(B) 590.004(F) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11, Common Name - Working Containers* 7-201.11 1 Separation - Stora * - 7-202.11 . Restriction -Presence and Use* 7-202.12 Conditions of Ilse* 7-203.11 Toric Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* FITM-di 111061 &a * Denotes critical i�nt in the federal 1999 Fuad Code a' 105 CMR 590.000. F C 3=501.14(C) Proper Cooking Temperatures for 3-501,15 PRFs 3-401.1IA(i)(2) Eggs- 155°F 15 Sec. 3-50L16(B) 590.004(F) Eggs- immediate Service 145°F15sec* 3.401.11(A)(2) Comnunuted Fish. Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats -155°F 15 590.004(H) sec. * 3-401.1.1(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. - Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165'F 15 sec. 3-A01AW)(3) Whole -muscle, Intact Beef Steaks FC -7 145'F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165'F * 3.401:11(A)(1)(6) All Other PHFs - 145'F 15. sec. Reheating for Hot Holding 3403A1(A)&(D) PHFs 1657 15 sec. * 3403.11(B) Microwave -165' F 2 Minute Standing Time* 3403.11(C) Commercially Processed RTE Food - 140'F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(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(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41 012/456F Within 4 Hours* * Denotes critical i�nt in the federal 1999 Fuad Code a' 105 CMR 590.000. F C 3=501.14(C) PRFs Received at Temperatures According to law Cooled to 41'F/45'F Within 4 Hours. 3-501,15 Cooling Methods for PHFs 3-801.11(B) PHF Hot and Cold Holding 3-50L16(B) 590.004(F) Cold PHFs Maintained at or below 41'/45° F* 3-501.16(A) Hot PRFs Maintained at or above 140°F. 3-501.16(A) Roasts Held a1 or above 130°F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Controt* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.1](A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 590.000 3-801.11(B) Use of Pasteurized F=* FC - 2 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sproms Not Served. *. Food and Food Protection 3-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3603.11 Consumer Advisory Posted for Consumption of 590.000 21 3. Animal Foods That are Raw, Undercooked or FC - 2 A03 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 pathogens.* Eff c,. 0 f 25. 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell .005 26. E Violations of Section 590.009(A) -(D) 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 #29 - SpecW Requirements. (Items 23-30) Critical, mid non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can found in the follawing sectionsof the Food Code and 105 CMA 59D fm Hem Good Retail Practices .FC 590.000 21 3. Man t and Personnel FC - 2 A03 24. Food and Food Protection FC -3 7004 25. E ui meat and Utensils FC - 4 .005 26. Water, Plumbing and Waste -Physical • FC -5 .006 27. - Facility FC -6 .007 28. Poisonous or Toxic Materials FC -7 .008 29. -Special - Requirements; ,009 30. 1 Other s:s�crcrx ax. Establishment CITY OF SALEM BOARD OF HEALTH Date: Page: of Nem No. Code Reference C - Critical Item R - Red Nem DESCRIPTION OF VIOLATION / PLAN OF CORRECTION s t PLEASE PRINT CLEARLY Date Verified Discussion With Person in Charge: 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 toExclusion 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 yo' food permit. Corrective Action Required: ❑ No Cl Yes ❑ Voluntary Compliance ❑ Employee Restriction / El 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 15 17 18 TIMEITEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-501.16(B) 590.004(F) Poisonous or Toxic Substances 7-101,11 Identifying Information - Original Containers* 7-102.1 I. Common Name - Working Containers* 7-201.11 Separation - Stora * 7-202.11 . Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria - 7 -206.12 Rodent Bait Stations" 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMEITEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. mm - 20 3-501,14(C) Proper Cooking Temperatures for 3-501.15 PRFs 3-401.)IA(I)(2) Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145°F15sec* 3-401.1 l(A)(2) Comminuted Fish. Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3.401.11(A)(2) Ratites, Injected Meats -155°F 15 590.004(H) sec. 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC - 6 Poultry or Ratites -165°F 15 sec. 3401.11(0)(3) Whole -muscle, Intact Beef Steaks 1 FC -7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401a11(A)(1)(b) All Other PHFs -145°F 15 see. Reheating for Hot Holding 3-403AI(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave -965° F 2 Minute Standing Time* 3403.11(C) Commercially Processed RTE Food - 140°F* 3-403AI(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Ccioting Cooked PHFs from 140°F to 70°F Within 2 Hours and From 7VF to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. mm - 20 3-501,14(C) PRFs Received at Temperatures According to law Cooled to 41°F/45 F Within 4 Hours, 3-501.15 Cooling Methods for PHFs 3-801.11(B) PHF Not and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°/45°F* 3-501.16(A) Hot PRFs Maintained at or above 140°F. 3-501.16(A) Roasts Held at or above 130°F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Re uirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Iuices and Beverages with Warning Labels* 590.0000 3-801.11(B) Use of Pasteurized Eggs* FC -2 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Food and Food Protection 3-801.11(C) Unopened Food PackW Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.0000 123. Animal Foods That are Raw. Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 Pathogens,, Ee 61.111/f 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 26. E MAA- tc» Violations of Section 590.009(A) -(D) 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 goad retail practices should be debited under #29 - Special Requirements. (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 following sections, of the Food Code and 105 CMR 590.000. t Hem I Good Retail Practices .FC 590.0000 123. 1 Management and Personnel FC -2 .003 24. Food and Food Protection FC -3 _004 25. Equipment and Utensils 1 FG -4 .005 26. Wates Piumbin and Waste -Physical _ FC -5 906 27. Facility FC - 6 .11 28. Poisonous or Toxic Materials 1 FC -7 .008 29. Special Requirements .003 30. Other s:'Mrt Qex. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: _ of Rem No. Code Reference C - Critical Rem R - Red Nem DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date. Vermed 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. Corrective Action Required: ❑ - No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal 0 Other. Violations Related to Foodborne Illness, Interventions and Risk Factors (Remi Y-22) (Cont) PROTECTION FROM CHEMICALS 14 15 16 17 18 TIMEMEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 _ Protection from Unapproved Additives* i FC - 2 Poisonous or Toxic Substances 7-10LI l Identifying Information - Original Containers* 7-102.11. Common Name - Working Containers* 7-201.11 Separation - Stora e* 7-202.11 Restriction -Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers.Critetia- Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 DryinLents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMEMEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hrinm Proper Cooking Temperatures for 19 PHF$ 3.401.11A(1)(2) Eggs- 155°F 15 Sec. i FC - 2 Eggs- fininediste Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish. Meats & Came 3-801.11(C) Animals -155°F 15 sec. * 3401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats -155°F 15 26. sec. * 3-401.11(A)(3) Poultry, Wild Game, Staffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks ' FC- 7 145°F * 3401.12 Raw Animal Fonds Cooked in a Microwave 165°F * 3.401A I(A)(1)(b) All Other PHFs - 145°F 15 see. Reheating for Hof Holding 3403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-303.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) - Remaining Unsliced Portions of Beef Roasts* . Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and Front 70°F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41'F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hrinm 3-501.16(B) l Cold PHFs Maintained at or below Roasts He Time as a Variance at or above * REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP1 21 3-501.15 Cooling Methods for PHFs 19 1 PHF Hot and Cold Holding 3-501.16(B) l Cold PHFs Maintained at or below Roasts He Time as a Variance at or above * REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP1 21 3-801.11(A) Unpasteurized Pte -packaged Juices and Beverages with Warning Labels* 590.000 3-801.11(B) Use of Pasteurized Eggs i FC - 2 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Food and Food Protection 3-801.11(C) Unopened Food Package Not Re -served - CONSUMER ADVISORY 22 3-603.11 Consu n= Advisory Posted for Consumption of 590.000 21 3. Animal Foods That are Raw. Undercooked or i FC - 2 .003 " Not Otherwise Processed to Eliminate Food and Food Protection I FC -3 Pathogens.' ER `111 f 25. 3-302.13 1 Pasteuri.Raw Prized Eggs Substitute forShell .005 I 26. E * r�lil-l�rer� Violations of Section 590.009(A) -(D) 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 #29 - Special Requirements. (Reins 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 following sectiones of the Food Code mrd 105 CMR 590.000. Rem Good Retail Practices .FC 590.000 21 3. Management and Personnel i FC - 2 .003 " 24. Food and Food Protection I FC -3 .004 25. Equipment and Utensils FC - 4 .005 I 26. Water. Plumbing and Waste _i FC -5 .006- 27. Physical Facili FC -6 .007 28. Poisonous or Toxic Materials ' FC- 7 .008 29. Special Requirements 30. Other s:�m;m,m�ic znx CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item No. Code Reference C -Critical Item R—Red Rem DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified rp, 2g x 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. Corrective Action Required: ❑ . No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 2- Violations Related to Foodborne Illness, Interventions and Risk Factors (items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 15 16 17 18 TIMElTEMPERATURE CONTROLS Food or Color Additives+ 3,202.12 Additives* 3-302.14 Protection from Una roved Additives* 3-501.16(B) 590.004(F) Poisonous or Toxic Substances 7-101,11 Identifying Information - Original Containers* 7-102.11. Common Name - Working Containers* 7-201.11 Separation - Stora * 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce. Criteria* 7-204.14 Drying Agents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMElTEMPERATURE CONTROLS * D notes critical item in the federal 1999 Fool Cafe a 105 CMR 590.000. 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3401.11A(I)(2) _ Egg- 155F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145'F15sec* 3-401.11(A)(2) - Comminuted Fish. Meats & Game 3-501,16(A) Animals - 155'F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast -130'F 121 min* 3401.11(A)(2) Ratites, Injected Meats -155'F 15 590,004(H) seo. * 3401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, - 27. Stuffing Containing Fish, Meat, : FC -6 Poultry or Ratites -165'F 15 sec. 3-401.11(0)(3) Whole -muscle, intact Beef Steaks FC- 7 145'F * 3-401.12 Raw Animal Foods Cooked in a ! Microwave 165F * 3.401.11(A)W(b) All Other PHFs -145'F 15 sec. Reheating for Hot Holding 3-403AI(A)&(D) PRFs 165'F 15 sec. * 3-403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-403.11(0) Commercially Processed RTE Food - 140'F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-50L14(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(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41017/450F Within 4 Hours* * D notes critical item in the federal 1999 Fool Cafe a 105 CMR 590.000. 3-501.14(C) PHN Received at Temperatures According to Law Cooled to Within 4 Hours. 3-501.15 _41'F/45'F Cooling Methods for PHFs Unpasteurized Pre-packaged Iuices and $every es with Wanting labels* PHF Not and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41'/45' F* 3-501..16(A) Hot PHFs Maintained at or above 140'F. * 3-501,16(A) Roasts Held at or above 1300F. 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control" 590,004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 21 3-801.11(A) Unpasteurized Pre-packaged Iuices and $every es with Wanting labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized E Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Pathogens.' E"°`"Ye 1/1",' 3-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603A i Consumer Advisory Posted for Consumption of 590.00o 23. Animal Foods That are Raw, Undercooked or FC - 2 _003 .i Not Otherwise Processed to Eliminate Food and Food Protection _� FC - 3 Pathogens.' E"°`"Ye 1/1",' 25. 3-302.13 1 Pasteurized Egg Substitute for Raw Shell .005 26. E 590.009(A) -(D) I Violations of Section 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 #29 - Special Requirements. (Items 13-30) Crflical,mid non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can'be found in the follohdng sections of the Food Code and 105 CMR 590.000, Hem Good Retail Practices I FC 590.00o 23. Management and Personnel FC - 2 _003 .i i 24.- Food and Food Protection _� FC - 3 .004 25. Equipment and Utensils FC - 4 .005 26. Water. Plumbing and Waste ' FC -5 .006 - 27. Physical Facility : FC -6 .067-� 28. Poisonous or Toxic Materials FC- 7 _008__ 29. Special Requirements ! .009 30. I Other 1:y90rmm 2k CITY OF SALEM BOARD OF HEALTH Date: May 31, 2011 Name of Establishment: The Hungry Whale Address: 72 Wharf Street Owner: Matt & Justin Mattera Phone: 978-799-9486 The proposed new owners of this establishment presented a Floor Plan and Menu for review in accordance with the State Food Code. The floor plan and menu are approved as presented. The new owners are considering renovating this establishment any changes to the approved floor plan must be approved by the Board of Health prior to implementing them. CERTIFICATION There must be a Certified Food Manager working at this establishment full time. A "Person in Charge" or "PIC" must be available at this location when the CFM is not present. The PIC must have knowledge of sanitation techniques, holding temperatures, operations, etc. FLOOR PLAN A Hand Sink must be located in each food prep and service area. The hand sinks must have wall hung soap and paper towel dispensers. These must be stocked at all times. The 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. A three bay sink for washing, rinsing and sanitizing all utensils equipment, dishes will be used. MENU/FOOD PREP All food must be purchased from a wholesaler licensed by the State. Fruits and vegetables must be washed prior to preparation. All food must be held at 41'F or lower, or 140°F or higher, at all times. Food may not be added to containers in holding unit. Instead, a sanitized container with new product may replace the existing container and the old product may be placed on top of the new product. There may be no bare hand contact of ready -to -eat foods. Gloves, tongs, or tissues must be used when handling such food. UNDERCOOKED FOODS The consumer advisory must be posted on the menu. The advisory was given to the owner. ALLERGEN AWARENESS Allergen Awareness information was given to the new owners. EXTERMINATION Monthly services of a Licensed Pest Control Operator are required. Please keep receipts for inspections. The owner must have an initial service and provide documentation of a monthly extermination contract prior to opening. 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 3rd bay of the 3-bay sink and spray bottles may be filled there. Spray bottles with clean paper towels may be used, as well as wiping pails with wiping clothes always held in the solution in the pail. These must be clearly marked "sanitizer". Outside area of premises, including the dumpster area must be kept clean and sanitary. TRASH Trash must be kept in appropriate trash receptacles and a grease barrel must be used to hold discarded food grease. The trash area must be kept in a clean and sanitary manner. A change of ownership inspection will be conducted Tuesday, May 31, 2011 @ 2:OOPM. Date Senior Sanitarian SANDWICHES All sandwiches can be served cold or panni style Italian Beef (House Specialty) Thinly sliced seasoned roast beef, dripping with meatjuices served on a dense, long Italian style roll. Topped with house made spicy or mild Giardiniera . Served: dry, wet, soaked Reuben Corned Beer or Oven Roasted Turkey with Swiss Cheese, Sauerkraut and Russian Dressing on Toasted Dark Rye. Cubano Ham, rubbed and Roasted Pork, Swiss, Dill Pickle and Herbed Mayo Dressing Pressed on French. Veggie Cubano Roasted eggplant, Zucchini, Summer Squash, Peppers, Mushrooms and Red Onions with Herbed Mayo Dressing. Dill Pickle and Swiss Pressed on French. Spicy Meatloaf Meatloaf, Jack Cheese, House Hot Sauce and Red Onion Jam on Sourdough. Muffuletta Salami, Capicola, Mortadella, Ham, Provolone & Olive Salad on Scali. The Hungry Whale Turkey Sandwich Oven Roasted Turkey with Bacon, Lettuce, Tomato and Herbed Mayo on Rustic White Toast. Lobster Roll Fresh lobster meat stuffed in a toasted hot dog roll slightly covered with mayo. Grilled Chicken Grilled to order chicken breast, placed on a bed of assorted greens and topped with our house made pesto sauce and roasted red peppers. HOT DOGS 1/4 lb all beef hot dogs served on a toasted bun Skye Dog (House Specialty) Caramelized onions, sliced jalapenos, melted cheese sauce Italian Dog Smothered in house marinara sauce, topped with melted mozzarella and grated parmesan cheese. Chili Dog Served with our house made chili, topped with cheddarcheese. Chicago Dog Lettuce, Tomato, mustard, relish, shredded lettuce, celery salt and a deli pickle spear. Plain Dog (Enough Said, don't be a "Plane Jane") SOUP/CHILI Witch City Chili Potent blend of beef and chili served with sour cream, onions, jack -cheese. Side of bread. Seasonal Soups SALADS Mixed Garden Salad Assorted greens with carrots, cucumbers, and croutons dressed with Sherry Vinaigrette. Lobster Salad Lobster meat on a bed of assorted greens. Caesar Salad Romaine lettuce, croutons, shaved parmesan dressed in Caesar dressing. Add chicken. FRIES Custom baked house cut fries. All the flavor, none of the fat. Basket of fries Chili cheese fries Poutine (Italian style) Fries slightly covered in house made marinara sauce and topped with melted mozzarella and grated parmesan cheese. Please inform your server if you or someone in your party has a food allergy r� i 1. 3 -Door Josh's Place Drink Cooler (Model: TRUE GDM69; 4 years old) 2. Medium Brown College -Size Fridge/Freezer under coffee unit (Model: TATUNG; Used) 3. Large Fridge in back (Model: FRIGIDAIRE FRT18B5IW2; 1 year old) 4. 3 Large Freezers in back (Models: FRIGIDAIRE- FFC152GFW 1, 2007; GE- MFU09M26WZ (6199); FRIGIDAIRE - No Model No., Used) 5. Iee Cream Freezer (KELVITOR — 6 -Doors 67LX 30W, Used, No Model No.) 6. Sandwich Unit and all Food Storage Units (Model: TRUE TSSU-27, 2008) 7. ON*Wot Dog Machined pi (Models: STAR 175_BA) 8. Microwave (Model: SHARP CAROUSEL, 2009) 9. Popcorn Machine (No Model No., Used) 10. Two (2) Pizza Ovens (Models: WISCO INDUSTRIES 425A) 11. Two (2) Toasters (No Model Nos.) 12. Two (2) Percolators (No Model Nos.) 13. Crook Pot (No Model No.) 14. Hold and Serve Unit - 3 bins and metal inserts (Model• NEMCO 60554056, 2008) 15. Frappe Mixer and Metal Cups (Model: HAMILTON BEACH 40DM, Used) 16. Three (3) Blenders (Model: OSTER 18 SPEED, 2009) 17. Hot Fudge Warmer (No Model No.) 18. All Serving Utensils, Knives and Containers 19. Coffee Air Pots and Coffee Urns 20- E0 21. Three (3) Cash Registers (Models: SHARP XE405, 2 years old; two (2) SHARP XEAL02, 2 years old) 22. ATM Machine and lighted ATM sign (Model: TRITON 8100, paid $1,100) 23. 24, Security Cameras and Monitor (Model: SENTINEL CCTV SC21CD5444UK, Used) 25. All Window Signage 26. Iee Cream Pricing Board 27. Sandwich Pricing Boards 28. Food Choices Board (not currently up) 29. Sign aX o sof the street 30. Auto -dispense paper towel dispenser 31. Tables and chairs outside 32. Five (5) bar stools and counter 33. Various Shelving, including custom candy shelves, chip rack, candy rack, gum and candy bar display racks, storage shelves and tables in back, store display rack (used as storage right now), fudge and candy display cases, microwave 3 metal shelf 34. Cigarette display rack 35. Baskets and decorations 36. Trash barrels 37. Mop, mop bucket, and cleaning supplies 38. Three (3) bin wash sink 39. Three (3) Hand washing sinks 40. All taunters and kitchen cabinets b 'W A tg �mcet: 1) Britto "Ice For Sale" Freezer t. ,. to 2) Lottery machine and ticket dispenser boxes 3) Keno machine and TV 4) 5) Cappuccino/chai/hot chocolate machine 6) tea display 8) Pepsi 1 -door fridge 9) Pepsi "college' fridge 10) 3 -burner bunn coffee maker 11) Richie's slush cooler 12)Newspaper rack 13) Real City Soda b spigot fountain soda machine 14) Magazine display rack Commonwealth of Massachusetts City of Salem Board of Health 120 Washington Street, 4th Floor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED, 09/27/2010 ESTABLISHMENT NAME: File Number: BHF -2010-000054 LOCATED AT: RETAIL FOOD BHP -2010.0547 TOBACCO VENDOR BHP -2010-0548 PERMIT EXPIRES Permit The Hungry Whale 72 Wharf Street SALEM SALEM, MA 01970 Sep 27, 2010 Dec 31, 2010 Sep 27, 2010 Dec 31, 2010 Total Fees: 2010 Board of Health $140.00 $135.00 --S275.00 lGmberley Driscoll Mayor MA 01970 Restrictions / Notes This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes<are made, 91 p111 ft 110 must be submitted to and approved by'ttie Salem Board 01 Health. Page , ICIMBERLEY DRISCOLL MAYOR DAVID GREENBAUM, ACTING HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4." FLOOR TEL. (978) 741-1800 FAx (978) 745-0343 DGREti:N6AUMQSALEM. CONI 2010 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT �1 1l H u c D tb*(,t;TEL # (V7 FS -'7q 5 ADDRESS OF ESTABLISHMENT �N�-t 5� I Sit FAX# N) MAILING ADDRESS (if different) t, Hv✓t&� EMAIL - Business': OWNER'S C7 ADDRESS I �, W LS ( Au rc Website: 5 t,ftIL TEL # OYld' 7 A'1,0-1 VV) A 01,�i 70 STREET CITY SIAIE [IY CERTIFIED FOOD MANAGER'S NAMEy n� TA S) CA �- . 3 k S L' '%LCERTIFICATE#(S) (Required in an establishment where potentially hazardous food is prepared) - EMERGENCY RESPONSE PERSON �A Z A W t5 (.A -K HOME TEL # x'1-7?- .% K I `q f 3 DAYS AF OPERATION Monday Tuesday Wednesday Thursday T Frida 1 Saturday j Sunda HOURS OF OPERATION j n Please write in time of day. ! 7 O .5—i i (For example Ilam-llpm) TYPE OF ESTABLISHMENT RETAIL STORE YES RESTAURANT (Outdoor Stationary Food Cart FEE (check only) NO less than 1000sq.ft. =$ 70 1000-10,000sq.ft. =$280 more than I0,000sq.ft. =$420 ---------------------------------------------------------------------------------- NO less than 25 seats =$14 25-99 seats =$290 more than 99 seats =$420 --------------------------------------------------Y-------ES ------146-----------------------------------------------------------------------------------$---10-------- BED/BREAKFAST/ NO 0 MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES NO 25 TOBACCO VENDOR ES NO C $135 ALL NON-PROFIT (such as church kitchens) YES NO `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 r@quired under the law. t &9/;?3/ro Doc -so -030 Date Social Security or Federal Identification Number Revised 4/24/07 FOODAP2008 adm Check# & Date t -'i �I'. 9 h),5 A) S �J� V CITY OF SALEM '1 BOARD OF HEALTH Establishment Name: Ik v IU✓Y�q.j �� )` 1(7i I P Date: (3 / LY/J o Page: _ i of nem No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARL.Y-( Date Verified O <, i _TtcGr 1-k'wI p 1_ l l M S / �Vlc St �C< )( a l - -1 Le e 1 tom' r)4;W, !a Fn _ I C szy nl�� V ✓ Ce -t o fi L'.) - IJ I 1. . \.1 \J 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 toExclusion comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five do rs or suspension/revocation of your food permit. b Corrective Action Required: ❑ ' No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction i 13 Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure LlVoluntary Disposal ❑ Other: Violations Related to Foodborne Illness. Interventions and Risk Factors items 1.22) (Cont.) PROTECTION FROM CHEMICALS 14 15 16 17 18 TIMEITEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302:14 Protection from Unapproved Additives* FC -2 Poisonous or Toxic Substances 7-101,11 Identifying Information - Original Containers* 7-102,11. Common Name-- Working Containers* 7-201.11 1 Separation -Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents. Criteria* .11 Incidental Food Contact, Lubricants* .11 Restricted Use Pesticides, Criteria* .12 N Rodent Bait Staiions* .13 Tracking Powders, Pest Control and Monitoring* TIMEITEMPERATURE CONTROLS Denotes critical item in the federal 1999 Foal Code a, 105 CMR 590.000. 3-501. i4(C) PHFs Received at Temperatures According to law Cooled to 41'F/45F Within 4 Hours. * I Proper Cooking Temperatures for I9 PHFs _ 3-401.11A(1)(2) Eggs- 1557 15 Sec. FC -2 Eggs- Immediate Service 145'F15sec* 3401.11(A)(2) Comminuted Fish. Meats & Game 3-801. 11 (C) Animals - 155°F 15 sec. * 3401.11(B)(1)(2) Pork and Beef Roast - 130'F 121 min* 3401.11(A)(2) Ratites, Injected Meats -155°F 15 26. sec. * 3401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -765°F 15 sec. 3-401.11('C)(3) Whole -muscle, Intact Beef Steaks ! FC -7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.11(A)(1)(b) Ail Other PHFs -145°F 15 sec. Reheating for Not Holding 3-403.tl(A)&(D) PHFs 165F 15 sec. * 3-403.11(B) Microwave- 1650 F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE flood - 140'F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts'' Proper Cooling of PRFs 3-501.14(A) Cooling Cooked PHFs from 140'F to 70'F Within 2 Hours and From 7VF to 41'F/45'F Within 4 Hours. 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 410171450F Within 4 Hours* Denotes critical item in the federal 1999 Foal Code a, 105 CMR 590.000. 3-501. i4(C) PHFs Received at Temperatures According to law Cooled to 41'F/45F Within 4 Hours. * I 3-501A6(B) Cold PHFs Maintained at or below 3-501.16(A) Hot PHFs. Maintained of or above I40°F. 3501. Time OS a Public Health Control 19 Time as a Public Health Control* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 i-50 LIS Coolin Methods for PHFs I9 PHF Hot and Cold Holding 3-501A6(B) Cold PHFs Maintained at or below 3-501.16(A) Hot PHFs. Maintained of or above I40°F. 3501. Time OS a Public Health Control 19 Time as a Public Health Control* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteutuzd Pre-packaged Juices and Beverages with Warning )abels* 1 590.000 _ 3-801.11(8 Use of Pasteurized Eo -s* FC -2 3-801.11(D) Raw or Partially Cooked Animal Foal and Raw Seed Sprouts Not Served * Food and Food Protection - 3-801. 11 (C) Uno ned Food PackageNot Re -served. CONSUMER ADVISORY 22 3-603.11. Consumer Advisory Posted for Consumption of 1 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 1 .003 Not Otherwise Processed to Eliminate Food and Food Protection - FC -3 pathogens.* DWV&1/1 0 r 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 26. E * Violations of Section 590.009(A) -(D) in catering, mobile foal, 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 #29 - Special Requirements. (Itewts 23-30) Critical, and non-critical violations, which do not relate to the foodborne illness interventions and riskfactors listed above, can be found in the following sections of She Food Code and 105 C.MR 590.000. Item Good Retail Practices I FC 1 590.000 23. Management and Personnel FC -2 1 .003 24. Food and Food Protection - FC -3 1 .004 I 25. Equipment and Utensils FC -4 .005 26. Water. Plumbing and Waste FC -5 27. Physical Facility FC -6 .007 28. Poisonous or Toxic Materials ! FC -7 .008 29. - Special Requirements ,009 30. 1 Other s:s�o:tr zd CITY OF SALEM --�(� BOARD OF HEALTH Establishment Name: I tb2y) c ( U A -)p I I Date: q/A4 /I(-) Page: of Rem No. Code Reference C -critical nem R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date - Yenned Sz- �o CCP I ti, PCGft� r f/ , t cif �n �1lQ C� t' i 1 P C,-)/ PSC. li Y2L VLI�COi t c> Yt I l wccv vw r I t /JI rD r S:5 Yd " r 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. (& a /�J7 V "�j� Corrective Action Required: ❑ . No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion El Re -inspection Scheduled C] Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 1 Violations Related to Foodborne Illness Interventions and Risk Factors (Item '1-22) (Cont.) PROTECTION FROM CHEMICALS 14 15 16 17 18 TIME/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-501.16(B) 590.004(F) Poisonous or Toxic Substances 7-101..11 Identifying Information - Original Containers* 7-102.11, Common Name - Working Containers* 7-201.11 Se aration - Storage* 7-202.11 . Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.1.1 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Wishing Produce, Criteria° 7-204.14 Drving Agents. Criteria* 7-205.11 Incidental Food Creast, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIME/TEMPERATURE CONTROLS * Denotes critical neat in the federal 1999 Frwd Code or 105 CMR 590.900. 1 C 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3401.11A(1)(2) _ Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) E Immediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish. Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats -155°F 15 590.004(H) see. * 3401AUA)(3) Poultry, Wild Creme, Stuffed PHFs, 27.Water. E7.Ptivsical Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165°F 15 sec. 3401.11('C)(3) Whole -muscle, Intact Beef Steaks i FC = 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165'F * 3-401.11(A)(1)(b) :Ali Other PHFs > 145°F 15 sec. Reheating for Hot Holding 3.403d1(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Retraining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs front 140°F to 70°F Within 2 Hours and From 70°F to 410F/45'17 Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical neat in the federal 1999 Frwd Code or 105 CMR 590.900. 1 C 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 4[T/45'F Within 4 Hoiurs. 3-501.15 Cooling Methods for PHFs 3-801.11(B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PRFs Maintained at or above 140°F. 3-501.16(A) Roasts Held at or above 130°F. 25. Time as a Public Health Control 3-SD1.19 Time as a Public Health Control* 590.004(H) Variance Re uirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801AI(A) Unpasteurized Pre-packaged Juices and Beverages with Warring labels* 590.D 3-801.11(B) Use of Pasteurized Eggs* 1" FC - 2 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Food and Food Protection 3-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.D Animal Foods That are Raw. Undercooked or 1" FC - 2 Not Otherwise Processed to Eliminate Food and Food Protection I FC -3 pathogens.* Er Alavrzn1 25. 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell .005 J 26. E * Violations of Section 590.009(A) -(D) 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 #29 - Special Requirements. (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 rhe following sections of the Food Code and 105 CMR 590.000. t Hem Good Retail Practices .FC 590.D Management and Personnel 1" FC - 2 r3. .- Food and Food Protection I FC -3 .004 25. E ui ment and Utensils FC -4 .005 J 26. Plumbing and Waste FC -5 .Ot)6 27.Water. E7.Ptivsical Facility FC -6 .007 28. Poisonous or Tac Materials i FC = 7 .008 29. - Special Requirements ,008 30. 1 other S:SNOfom*rA{_Z 6+c CITY OF SALEM y BOARD OF HEALTH �0Y� Establishment Name: .SS O Q Ce Date: R/ Wt O Page: of a nem 140. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date-, Verined fkl�)00(--hojo WCP 5 M vCf C-1/vIA t1 OWi J 5C pin o-) t 6Q w ce d12+ vi ci _ &C( P S 1'0 t r, .�OCe .Ce Ck -w I� SIS — �J l i~ fp 5 < ( .SC 1rr I_m crn , n TC(-CZ2Q ctu' a V1 I S_ lck+el v u � 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 twent -five dollars ension/revocation of your food permit. Corrective Action Required: ❑ - No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion I] Re -inspection Scheduled C3 Emergency Suspension ❑ Embargo ❑ Emergency Closure 13 Voluntary Disposal ❑ Other: Violations Related to Foodborne fitness interventlons and Risk Factors(ltems 1-22) (Cant.) PROTECTION FROM CHEMICALS 14 15 17 18 TIMEITEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives*' -_ 3-302.14 Protection froin.Unapproved Additives" I FC -2 Poisonous or Toxic Substances 7-101,11 Identifying Information - Original Containers* 7-102.11. Common Name -Working Containers* 7-201.1.1 Separation - Storae* - 7-202.11 . Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.!2 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMEITEMPERATURE CONTROLS * Unotes crifical item in the federal 1999 Food Code or 105 CMR 590.000. t 3-501.14(0) PHFs Received at Temperatures According to law Cooled to 41'F145'F Within 4 Hours. Proper Cooking Temperatures for 119_ PRFs 3-401.11A(1)(2) Eggs- 155°F 15 See. I FC -2 Eggs- Immediate Service 145'Fl5sec* 3401.11(A)(2) Comminuted Fish. Meats & Game 590.004(H) Animals - 155'F 15 sec. " 340111(B)(1)(2) Pork and Beef Roast - 130'F 121 min* 3401.11(A)(2) Ratites, Injected Meats -155'F 15 26. sec. * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. - Stuffing Containing Fish, Meat, Poultry or Ratites -165'F 15 sec. 3.401.11('0)(3) Whole -muscle, Intact Beef Steaks + FG- 7 145T * 3401.12 Raw Animal Foods Cooked in a Microwave 165'F * 3.401:11(A)(1)(b) All Other PHFs -145'F 15 sec. Reheating for Hot Holding 3- 403AI(A)&(D) PHFs 165T 15 sec. * 3403.11(B) Microwave -165' F 2 Minute Standing Time* 3403.11(C) Commercially Processed RTE Food - 140'F* 3403.11(E) Remaining Unsliced Portions of Beef Roastsi` Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PRFs from 1400F to 70'F Within 2 Hours and From 70'F to 41'F/4.5'F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45'F Within 4 Hours* * Unotes crifical item in the federal 1999 Food Code or 105 CMR 590.000. t 3-501.14(0) PHFs Received at Temperatures According to law Cooled to 41'F145'F Within 4 Hours. 3-501.16(B) 590,004(F) 3-501.15 Methods for PRFs 119_ TCooling 1 PHF Hot and Gold Holding 3-501.16(B) 590,004(F) Cold PRFs Maintained at or below 410!450 F* 3-501.16(A) _ Hot PRFs Maintained at or above 140T. * 3-501.16(A) Roasts Held at or above 130'F. I FC -2 rime as a Public Health Control 3-501.19 Time as a Public Health Control" 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 590.000 3-801.11(B) Use of Pasteurized E Rs* I FC -2 3-80L I I (D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served, * Food and Food Protection 3-801.11(C) Unopened Food Packa Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 l 23. Animal Foods That are Raw, Undercooked or I FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 Pathogens.' FRe `itt' 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 26. Eggs* Violations of Section 590.009(A) -(D) 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 #29 - Special Requirements. (Item 23-30) Critical, and non-critical violations, which do not relate to the foodborne illness interventions and riskfactors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Hem 1 Good Retail Practices i .FC 590.000 l 23. , Management and Personnel I FC -2 .003 24. Food and Food Protection FC -3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and WasteFC-5 -Physical .006 27. - FacilityFC-6 .007 28. Pdsonous or Toxic Materials + FG- 7 .008 29. S ecial Ranuirarnants ,009 30. Other _ S.fl%f M� ,2&, CITY EM -.� BOARD OF HEALTH / Establishment Name: >�5� S �� Ci C 2 Date: 1 / C7 Page:_ of Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified t t y Sfi r Z:)s(� J C o r I R' .t t J _'p er f 7! Ct n 7 op 0/1 Yl� tQ gkC ri -f Cf _ Ova crwI _JL 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 twen -fivedollar spension/revocation of your food permit. Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ElRe-inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal LIOther: Violations Related to Foodborne Illness Interventions and Risk Factors (Hems 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 15 16 17 18 TIMEITEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-50L16(B) 590.004(F) Poisonous or Toxic Substances 7-101,1.1 Identifying Information - Original Containers* 7-102.11. Common Name - Working Containers* 7-201.1.1 Separation - Storage* 7-202.11 . Restriction -Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers. Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drving Agents, Criteria* 7-205.11 Inddental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Starions* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMEITEMPERATURE CONTROLS * Denotes critical iter in the federal 1999 Foal Code or 105 CMR 590.000. En M 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PRFs 3-40i.11A(1)(2) Eggs- 155°F 15 Sec. 3-50L16(B) 590.004(F) Eggs- Immediate Service 145'F15sec* 3.401.11(A)(2) Comminuted Fish. Meats & Game 3-SU1.16(A) Animals - 155'F 15 sec. 3.401.11(8)(1)(2) Pork and Beef Roast - 130'F 121 min* 3.401.11(A)(2) Ratites, Injected Meats -155'F 15 590.004(H) sec. * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PM, 28. Stuffing Containing Fish, Meat, FG- 7 Poultry or Ratites -165'F 15 see. 3401.11('C)(3) Whole -muscle, Intact Beef Steaks 145'F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401:11(A)(1)(6) All Other PHPs - 145'F 15 sec. Reheating for Hot Holding 3-403AI(A)&(D) PHFs 165-F 15 sec. * 3-403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140'F* 3403.11(E) Remaining Unsticed Portions of Beef Roasts" Proper Cooling of PRFs 3-501.14(A) Cooling Cooked PHFs from 140PF to 70'F Within 2 Hours and From 70'F to 41`F/45'F Within 4 Hours. 3-501.14(,B) Cooling PHFs Made From Ambient Temperature Ingredients to 41'F/45'F Within 4 Hous* * Denotes critical iter in the federal 1999 Foal Code or 105 CMR 590.000. En M 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41'F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PRFs 3-801.11(8) PHF Hot and Cold Holding 3-50L16(B) 590.004(F) Cold PHFs Maintained at or below 41.0145° F* 3-501.16(A) Hot PRFs Maintained at or above 140'F. * 3-SU1.16(A) Roast%Held at or above 130'F. 25. 26. Time as a Public Health Control 3-501.14 Time as a Public Health Control" 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning labels* 59o.Wo 1 3-801.11(8) Use of Pasteurized Eggs* FC - 2 3-801..11(D) Raw or Partially Cooked Annual Food and Raw Seed Sprouts Not Served. * Food and Food Protection ;-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 59o.Wo 1 23. Am incl Foods That are Raw. Undercooked or FC - 2 .003- Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* ER `"H` 25. 26. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .00 .006 ; 27. E SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) 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 #29 - Speeial Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (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 following sections of the Food Code and 105 CMR 590.000. t Hem I Good Retail Practices I FC 59o.Wo 1 23. 1 Manawrient and Personnel FC - 2 .003- 24. - Food and Food Protection FC - 3 A04 25. 26. Equipment and Utensils Water. Plumbingand Waste I FC -4 1 FC -5 .00 .006 ; 27. Physical Facility i FC -6 .007 28. Poisonous or Toxic Materials FG- 7 .008 29. - Special Requirements .009 30. Other SIWA: r� IMPORTANT MESSAGE FORS CAME TO SEE YOU WILL CALL AGAIN DATE 8 RUSH M WILL FAX TO YOU OF PHONE � i S' // L'I / lot ARE COO NUMBER EXTENSION ❑ FAX ❑ MOBILE AREA CODE NUMBER TIME TO CACI TELEPHONED I PLEASE CALL CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO YOU GE • * Y 1 '1 t / r NOTES CITY OF SALEM BOARD OF HEALTH Date: August 31, 2010 Name of Establishment: The hungry Whale Address: 72 Wharf Street Owner: Greg & Cynthia Zawislak Phone: 978-745-1300 The proposed new owner of this establishment presented a Floor Plan and Menu for review in accordance with the State Food Code. The floor plan and menu are approved as presented. Any changes to the approved floor plan must be approved by the Board of Health prior to implementing them. Please forward a copy of the updated menu to the Board of Health. CERTIFICATION There must be a Certified Food Manager working at this establishment full time. A "Person in Charge' or "PIC" must be available at this location when the CFM is not present. The PIC must have knowledge of sanitation techniques, holding temperatures, operations, etc. Owner to forward a copy of the Serve Safe Certificates to the Board of Health. FLOOR PLAN A Hand Sink must be located in each food prep and service area. The hand sinks must have wall hung soap and paper towel dispensers. These must be stocked at all times. The 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. A three bay sink for washing, rinsing and sanitizing all utensils equipment, dishes will be used. MENU/FOOD PREP All food must be purchased from a wholesaler licensed by the State. Fruits and vegetables must be washed prior to preparation. All food must be held at 41 °F or lower, or 140°F or higher, at all times. Food may not be added to containers in holding unit. Instead, a sanitized container with new product may replace the existing container and the old product may be placed on top of the new product. There may be no bare hand contact of ready -to -eat foods. Gloves, tongs, or tissues must be used when handling such food. UNDERCOOKED FOODS The consumer advisory must be posted on the menu. The advisory was given to the owner. EXTERMINATION Monthly services of a Licensed Pest Control Operator are required. Please keep receipts for inspections. The owner must have an initial service and provide documentation of a monthly extermination contract prior to opening. 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 3rd bay of the 3 -bay sink and spray bottles may be filled there. Spray bottles with clean paper towels may be used, as well as wiping pails with wiping clothes always held in the solution in the pail. These must be clearly marked "sanitizer". Outside area of premises, including the dumpster area must be kept clean and sanitary. TRASH Trash must be kept in appropriate trash receptacles and a grease barrel must be used to hold discarded food grease. The trash area must be kept in a clean and sanitary manner. A change of ownership inspection will be conducted the week of 8130110. 1 n 4W61& S� - 73 David Gree aum Date Acting Health Agent )Owners � IeEet� OA%4W so>Dw Por Specialty Sandwlehes Add Chips and 20 oz fountain soda for 2.25 Big Josh............................7.50 Josh's favorite, triple decker of Ham, Roast Beef, Turkey, Swiss Cheese, Coleslaw and Russian Dressing Hailey ...............................6.75 A small version of the Big Josh Kimberly ..........................6.50 Kimberly can't complain about this one! Tuna on a Pita Bread with your choice of Veggie's and Cheese with Thousand Island or Russian Dressing The Dave ..........................6.99 Triple Decker Club Sandwich with your choice of Roast Beef or Turkey Breast with lettuce, Tomato. Bacon, Mayo Nathaniel Hawthorne..... 6.99 Triple Decker of Roast Beef, Turkey Breast, Corned Beef, Swiss Cheese, Coleslaw, Russian Dressing Salem Common..............6.75 A wicked sandwich, Hot Pastrami on a Sub Roll, Coleslaw, Swiss Cheese, Russian Dressing The Friendship..............6.99 A sandwich as big as the ship. Romaine Lettuce, Chicken, Parmesan Cheese and Caesar Dressing Prices Do Not Include 6.25% Meals Tax . tese�nM - 8oen Por Your Choice Of Bread: White, Wheat, Marble, Lite Rye, Pita, Wrap Veggies: Lettuce, Tomatoes, Pickles, Hot Peppers, Onions, Black Olives Dressing: Ketchup, Mustard, Mayo, Horse Radish Sauce, Honey Mustard, Russian, BBQ, Thousand Island, French, Oil & Vinegar Cheese: American, Swiss, Provolone San&ici es/Su6 Add Chips and 20 oz fountain soda for 2.25 Sandwich Sub/Wrap Roast Beef 5.75 6.50 Turkey Breast 5.50 5.99 Ham 5.50 5.99 Corned Beef 5.75 6.50 Hummus 5.50 5.99 Pastrami 5.75 6.50 Tuna 5.50 5.99 Veggie 4.75 5.75 B.L.T 5.50 5.99 Grilled Cheese 3.00 With Tomato 3.50 Extras Cheese .60 Coleslaw/Sauerkraut .75 Bacon .80 Prices Do Not Include 6.25% Meals Tax Specialty Nat Dogs Make it a 1/4 pound Hot Dog for a $1.25 Hot Dog...............................2.75 Chili Dog.............................3.50 Chili, Shredded Cheddar Cheese Southern Dog......................3.75 Chili, Slaw and Onions Southern BBQ Dog.............3.75 BBQ Sauce, Baked Beans, Slaw and Onions Chicago Dog........................3.99 Mustard, Onions, Relish, Tomato Wedges, Dill Pickle, Sport Peppers & Celery Salt New York Dog......................3.25 Mustard & Kraut Rueben Dog ..........................3.75 Swiss Cheese, Mustard & Kraut Fresh Salads Served with your choice of Salad Dressing and Pita Garden Salad .......................4.75 Mixed Greens, Tomatoes, Cucumber, Red Onions, Carrots, Green Pepper *Add a scoop of Tuna 1.75 Chef's Salad .........................5.99 Garden Salad topped with Turkey, Ham, Provolone Greek Salad .........................5.99 Garden Salad Topped with Feta Cheese and Olives Chicken Caesar Salad...................6.75 Romaine Lettuce Topped with Chicken, Homemade Croutons, Parmesan Cheese and Caesar Dressing Prices Do Not Include 6.25% Meals Tax Vanilla - Chocolate - Strawberry Coffee - Mint Choc. Chip - Cookie Dough Choc. Chip - Green Monster - Butter Pecan Maple Walnut - Moose Tracks Cashew Turtle FROZEN YOGURT Purple Cow - Coffee Heath - Mint Patty Oreo Cookie - Pistachio - Choc. Almond lUEAR FREE & NON FAT Black Raspberry MCNIIE'T !LU9U Lemon - Cherry - Watermelon Blue Raspberry Regular Cone ......................... 3.18 Large Cone ...........................3.80 Add Waffle Cone ...........................75 Sundae .................................... 5.50 Brownie Sundae ..................... 5.95 Create Your Own Sundae..... 6.50 Frappe.................................... 4.50 Extra Thick Frappe ................ 5.00 Malts ...................................... 4.50 Smoothies .............................. 3.95 Mercury Soda Floats..............4.00 Richie's Slush Sm..................3.00 Med................4.00 Lg...................5.00 Frozen Lemonade..................4.00 Josh's Special .......................5.50 -A' Triple Layer of Slush.and Ice Cream Prices Do Not Include 6.25% Meals Tax JOSH'S PLACE ON PICKERING WHARF Josh's Place on Pickering Wharf is centrally located in the heart of Salem. Known as Salem's gateway to seafaring activities. This exciting market place is the past recreated. A harbor side village of shops with elegant gifts from around the world, boutiques featuring the latest trends in fashion, exquisite restaurants, and a marina catering yachts up to 120 feet long. This seaside getaway is surrounded by the true essence of American History. With historical sites such as Salem's Custom House, National Maritime Museum and the House of Seven Gable located with in steps of the wharf, and having Salem's largest industrial park, famous museums, and most inspiring restaurants in town brings a wide variety of patrons to the area. At Josh's Place we pride ourselves to make your visit a pleasant one. If you are lost or have questions on historic Salem we will gladly help. Please stop in and say hello to Josh! ICE &MAM QS• rAD1A Por LOCATION Pickering Wharf 72 Wharf St Salem, Ma 01970 WHAT YOU CAN IFIND AT Mail PLACE Richardson's Ice Cream Richie's Slush Soda Floats Sundaes Sandwiches Salads Hot Dogs & Pizza Muffins & Pastries Breakfast Sandwich's Smoothies Frozen Lemonade Assorted Candies Ye Olde Pepper Candies Herbert Candies Hammond Candies Massachusetts's Mercury Soda Boston's Real City Soda Fountain Soda New England Coffee Lottery/ KENO Magazines News Papers Cigarettes ATM ICE & More Spring Hours Monday - Thursday 9:00 a.m. - 5:00 p.m. Friday - Sunday 9:00 a.m.-8:00 p.m. Telephone: 978-745-6659 N :�� JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT CITY OF SALEM BOARD OF HEALTH Salem, Massachusetts 01970- 120 Washington Street -4t' Floor Tel: (978)-741-1800 Fax (978)-745-0343 Consumer Advisory Requirements The following methods of posting the consumer advisory for raw or uncooked foods are acceptable: 1.) The restaurant has the option of not serving raw or undercooked food. A statement advising the consumer of this policy must be written on each menu. 2.) A direct copy of the advisory pasted to the menu. 3.) A direct copy of the advisory placed as a placard on each dining table. 4.) Place an asterisk after each menu item that is raw or cooked to order. At the bottom of the menu page a statement that. reads; "Consuming these raw or undercooked products could increase your chance of contracting a foodborne illness. For more information ask your server for our brochure. The brochure will be a copy of the Consumer Advisory FDA Model. These brochures must be available to the consumer at all times. For more details or additional options please refer to the Massachusetts Federal Food Code. TITC -See ESSENTIAL CRITERIA for a Custom -Designed Consumer Advisory Brochure Regarding Consuming Raw or Undercooked Animal Foods ESSENTIAL CRITERIA How to Meet the Criteria / What S ecificatl to Address 1. Provide science -based information 1. Brochure information must be consistent with scientific information to meet criteria below related to the consumer advisory from the CFSAN web page www.cfsan.fda. ov and with the FDA Model Brochure. 2. Describe the hazard 2. Describe as: Broad categories, e.g., bacteria, viruses, parasites, or "Germs", or Specific pathogens 3. Explain why raw or undercooked 3. Indicate that a hazard is created because the animal food is not animal food presents a hazard thoroughly cooked or not otherwise heat-treated to control harmful bacteria 4. State which consumers are at 4. Four (4) categories must be mentioned: greatest risk of illness . Older adults • Young children • Pregnant women • Immune compromised people Recommend mentioning people with: • Liver disease (mention alcoholism) • Decreased stomach acidity due to the use of antacids or surgery gastric • Weakened Immune system due to conditions such as AIDS, cancer, chemotherapy. treatments, diabetes, takiDD steroids 5. Give guidance to ALL consumers Be aware of the problem. Everyone is at risk, but certain persons are at emphasizing especially vulnerable higher risk of foodbome illness and thorough cooking reduces that risk. persons Consumer Choices: Include a statement listing the foods (Brochure can be; tailored to the. MENU /food choices) involved: Animal food offered in a Be aware of raw or undercooked animal foods ready -to -eat form that is raw, Ask how thejood item is prepared undercooked, or not otherwise processed to eliminate pathogens. . Request that the food item be thoroughly cooked; or If the item contains a raw or undercooked ingredient r g t, equesf it without that ingredient ' For example, raw or undercooked • Make a different choice in the case where food items such as foods such as beef, eggs, fish, lamb, oysters on the haB shell cannot be changed upon request milk, pork, or MOLLUSCAN SHELLFISH that are offered in a ready -to -eat form 6. Maintain visibility in layout, format, Language for DISCLOSURE and REMINDER statements: The language for the graphics MENU items is to match the language used for the DISCLOSURE and the REMINDER. For example, a MENU written in English would have the DISCLOSURE and the REMINDER in English. The DISCLOSURE and REMINDER may also be in other languages. Text font size for DISCLOSURE and REMINDER statements: Text size for statements on hand-held MENUS or table tents is to be visually equivalent to a minimum of 11 font. Statements on placards are to be equally readable as the MENU items on the placard and readable from the point at which consumers would -normally stand to read-ft.------ ead A.Graphics: Graphics:Text color is to provide a clear contrast to background colors used 7. State ways to get more speck Recommended Statement: 70 learn more about foodbome illness and information (the reader's health care ways to prevent it, talk to your health care professional or your local health professional must be mentioned along department, or visit the FDA web site at www.cfsan.fda.gov* with other authoritative sources 8. A model chart illustrating who is at risk, the risky foods, and the cause of illness is included in the FDA model brochure. inclusion of the FDA model chad, in whole or in part, is optional. The model chart is not intended to be used independently of the brochure. Use of the chart alone constitutes noncompliance with the REMINDER requirement. Consumer Advisory FDA Model Brochure Text Introduction You're probably already taking precautions against foodborne illness at home, but you need to be careful when you are away from home too. Here are four easy steps you can take to protect yourself and your loved ones when you are selecting foods that are ready to eat at a restaurant, delicatessen, take-out counter, or grocery store. No. 1. Be Aware of Raw or Undercooked Foods Foods from animals such as meat, poultry, fish, shellfish, and eggs when eaten raw or undercooked sometimes contain harmful viruses and bacteria that can pose a risk of foodbome illness. Young children, pregnant women, older adults, and those with compromised immune systems are particularly vulnerable. You are at increased risk if you suffer from liver disease or alcoholism, if you have decreased stomach acidity (due to gastric surgery or the use of antacids), or if you have a compromised immune system due to: steroid use; conditions such as AIDS, cancer, or diabetes; or treatments such as chemotherapy. To reduce your chances of foodborne illness you should stay away from: • Raw fish or shellfish —oysters, clams, sushi, sashimi, ceviche • Meat or seafood ordered undercooked such as "rare" hamburger, beef, lamb, pork, or fish. • Eggs ordered undercooked and food with uncooked egg ingredients—such as "runny" fried or poached eggs; dressings or sauces such as hollandaise, homemade mayonnaise, and Caesar salad dressing; desserts like chocolate mousse, meringue pie, and tiramisu. No. 2 Ask about preparation Recipes vary. If you're not sure whether a ready -to -eat item contains undercooked ingredients, ask how the food is prepared. No. 3 Request that food be thoroughly cooked. If the item you are interested in selecting contains raw or undercooked meat, fish, shellfish, or eggs, ask if that ingredient can be eliminated. If the food is prepared to order, ask for it thoroughly cooked. No. 4 Make a different choice With certain foods, such as oysters on the half shell or an egg -based mousse, it may be impossible to accommodate your request for thorough cooking. In that case, simply choose something else. It is a minor inconvenience compared to the major problems caused by foodborne illness. To learn more about foodborne illness and ways to prevent it, talk to your health care professional or your local health department, or visit the www.foodsafety.gov web site.