THE PURPLE URCHINTHE PURPLE URCHIN
SALEM WILLOWS PARK
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CITY OF SALEM
BOARD OF HEALTH
Establishment Name: 'Ike PL a Lir 71.- P 4 ,'-, Date: `A i 3 -/) S Page: / of /
Item Code c -Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date
No. Reference -R — Red Item Verified
_... _... PLEASE PRINT CLEARLY
U
Discussion With Person in Charge: I' '
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 aVmandates of the Mass/Federal Food Code-1,understand that
noncompliance may,re ult in daily fines of-twent• five doll Ts or suspension/revocation of
your food permit.
9-79- )k3s—
❑ Voluntary Compliance
❑ Re -inspection Scheduled
❑ Embargo
❑ Voluntary Disposal
❑ No I
❑ Yes
❑ Employee Restriction /
Exclusion
❑ Emergency Suspension
❑ Emergency Closure
❑ Other:
Violations Related to Foodborne Illness Interventions and Risk
Factors (teems 9.22) (Cont.)
PROTECTION FROM CHEMICALS
14
15
17
LEE
�_...
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
CommonName -WorkinaContainers*
7-201.11
Se.aradon - Storage*
7-202.11
Restriction - Presence and Ilse"
7-202.12
Conditions of Use,
7_20311
Toxic Containers -Prohibitions*
7-204.11.
Sanitizers,Criteria- Chemicals*
7-204.12
Chemicals for W�Pr(AUC'e, Criteria*
7-204.14
Dr°inA*ents.Criteria*
7-205.11
.Incidental Food Contact. Lubricants -
7 -1-0011
Restricted Use Pesticides. Criteria*
7-206.12
Rodent Bait Stations`
7-206.13
'Frocking Powders, Pest Control and
Monitoring*
•
Denotes critical item no the federal 1999 Food Code or 105 CviR 591) 00o.
61
Proper Cooking Temperatures for
PHFs Received at Temperatures
According to I,aev Cooled to
41'.F145°F Within 4 Hours.
Coding Methods for PHFs
PHFs
3-401.1IA(1)(2)
Eggs- 1.55°F 15 Sec.
FC - 2
B gs- Iumec(iatc Service 145'F75sec*
3-401.11(A)(2)
Comminuted Fish, Meats Sr Game
3-501.16(A)
Anirnals - 155_'F 15 sec. *
3-401.1 1(B)(1)(2)
Pork and Beef Roast - 130'F 1.21 m
3-401.11(A)(2)
Ratites, fRjected Meats - 155'F 15
26
sec.
3-401.11(A)(3)
Poultry, Wild Came, Stuffed PHFs,
Time as a Public Health Conno!*
Stuffing Containing Fish, Meat,
590,004(H)
Poultry or Ratites -165-F 15 sec.
3-401.11(0)(3)
Whole muscle, Intact Beef Steaks
FO - 7
145'F *
3-461.12
Raw Animal Foods Cooked in a
Mictowave 165'F*
3-401.11(.A)(1)(b)
All Other PHFs- 145°F 15 sec.
Reheating for Hot Holding
3-403.11(A)Rt(D)
PHBs 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*
3-403.1.1(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/45OF Within 4 Hours. *
3-501.14(B)
Cooling PHFs Made From Ambient
Temperatne Ingredients to 41"F145`F
Within 4 Hours't
Denotes critical item no the federal 1999 Food Code or 105 CviR 591) 00o.
61
3-501.14(01)
3-501,15
PHFs Received at Temperatures
According to I,aev Cooled to
41'.F145°F Within 4 Hours.
Coding Methods for PHFs
9
23.
PHF Hot and Cold Holding
FC - 2
3-501.168)
590.00 -IT)
Cold P1JFs Maintained at or below
41'145' F*
_
Food and Food Protection
3-501.16(A)
Hot PHFs Maintained at or above
140°F. *
25._
3-501.16(A)
Roasts Held at or above 130'F."
20
26
Time as a Public Health Control
FC -5
3-501.19
Time as a Public Health Conno!*
Ph sic_al Facility _
590,004(H)
YHr Tce Re edrement
21
3-$01.l l(A) Unpasteurized Pre-packaged Juices and
Beveraebes with Warning Iabels*
Consumer Advisory Posted for Consumption of
3-801.11(B) Usc of Pasteurized Eggs"
23.
3-30111(D) Raw or Partially Cooked Animal Food and
Raw Seed Sprouts Not Served. *
FC - 2
_a -801.11(C) Unopened Ford Package Not Re -served.
CONSUMER ADVISORY
22
3-603.11
Consumer Advisory Posted for Consumption of
23.
Annual Foods Mat are Raw. Undercooked or
FC - 2
.003
Not Otherwise Processed to Eliminate
_
Food and Food Protection
Pathogens.*
25._
3-302.13
Pasteurized Eggs Substitute for Raw Shell
26
E s*
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 fl29 -
Special Requirements.
€Yl+h�hy��il�si�+7
(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 is the following sections ofthe Food Code and 105 CMR
590.000.
Item
Good Retail Practices
FC -
C23.
23.
Mane ement and Personnel
FC - 2
.003
24.
_
Food and Food Protection
25._
..Equipment atnd utensils
FC - 4
26
WaterPlumhin and Waste
FC -5
Ph sic_al Facility _
FC - 6
V
28.
Poisonousor ToxicMaterials
FO - 7
29.
5 ecial Re u(remenis
30
Other
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