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TROPICAFE 119 - ESTABLISHMENTSTROPICAFE 119 119 LAFAYETTE STREET a a 8 CITY OF SALEM t PON BOARD OF HEALTH • 120 WASHINGTON STREET, 4TH FLOOR® SALEM, MASSACHUSETTS 01970-3523 - .EEY BOWER 02 1M $ 00.42° 0004260321 MAY12 2008 MAILED FROM ZIPCODE 01970 Tropicafe 119 119 Lafayette Street Salem, MA 01970 NIXIE Oi O CC i - 9905/20/00 RETURN TO SENDER NOT DELIVERABLE AS ADDRESSEO UNABLE TO FORWARD - E3C: 01 A703s2399 �'19l39-Oi2O6--i2-a9 K f`1 I CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAx 978-745-343 WW�� W .SALEM.COM Kimberley Driscoll JOANNE SCOTT, MPH, RS, CHO C Mayor HEALTH AGENT N{� �GTy Memo to: Salem Food Establishments Owners/Managers From: Joanne Scott Health Agent Date: May 12, 2008 Re: Stomach Illness As you may have read in the newspaper, there has been a stomach illness outbreak at the Salem Mission (homeless shelter). The Mission serves meals to hundreds of people each day. This may increase the likelihood of other food establishments with food employees experiencing these symptoms. In order to prevent the likelihood of foodborne disease transmission, the Massachusetts Food Code requires food employees to report to the Person -in - Charge if they have symptoms such as diarrhea and vomiting. Such employees should be excluded from handling food for 72 hours after the symptorns stop. Therefore, we are requesting that you ask your employees if they are experiencing any stomach illness and exclude them as outlined above. As always, be sure that employees are washing their hands frequently, especially after using the restroom, after touching their face, or after coughing or sneezing. Also, be sure that there is no bare -hand -contact of ready to eat foods. Please call me or Tracy Giarla, Public Health Nurse, at 978-741-1800 if you have any questions. Thank you. Commonwealth of Massachusetts' City of Salem Bowra of Health lQmbedey Driscoll 120 Washington Street, 4th Floor Mayor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/23/2008 ESTABLISHMENT NAME: File Number: BHF -2003-000046 Tropicafe 119 119 Lafayette Street Salem MA 01970 LOCATED AT: 0119 LAFAYETTE STREET SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2008-0387 Jan 23, 2008 Dec 31, 2008 $140.00 ESTABLISHMENT Total Fees: $140.00 PERMIT EXPIRES December 31, 2008 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'of 1 KIMBERLEY DRISCOLL MAYOR JOANNE SCOTT, HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4" FLOOR TEL. (978) 741-1800 FAx (978) 745-0343 ISCOT 0SALEM. COM 2008 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT T—D Y/ I(�A / TEL #�Y ADDRESS OF ESTABLiSHMEN T MAILING ADDRESS (if different) r e- EMAIL - Business': &V Website: OWNER'S NAME ADDRESS CERTIFIED FOOD MANAGER'S NAME(S)IM (Required in, an establishment where potentially hazardous TEL # STATE FICATE#(S) ZIP EMERGENCY RESPONSE PERSON HOME TEL # DAYS OF OPERATION Monday Tuesday Wednesday Thursday Friday Saturday Sunday HOURS OF OPERATION V DdA^ 6`;00 *-A—:9:06 A-` P 00 Please write in time of day gg99,, pp p q / // Oyu /� fForexamole Ilam-11om1 1.'�Ore-0, 4 I ."q v- �l 1, 00 A,(/0: 90 lo !�'�[/. 00 ��'%i V'e�( TYPE OF ESTABLISHMENT RETAIL STORE YES NO If ..- - -- --- - � -------------------------- ------ -- RESTAURANT YES NO (Outdoor Stationary Food Cart $210) ----------------------ES NO --*----------------- BED/BREAKFASTI Y CHILDCARE SERVICES-------------------------- --------------- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE TOBACCO VENDOR ALL NON-PROFIT (such as church kitchens) FEE (check only) less than 1000sq.ft. 1000-10,000scift more than 10,000sq.ft. -------------------------------- less than 25 seats 25-99 seats more than 99 seats =$ 70 =$280 =$420 --- =$140 =$280 =$420 ..--------- $100 YES $25 YES O $135 YES $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 C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have fled all state tax retu(ns ano paido slat s required un er t law. I n Date Social Security or Federal Identification Number Revised 4/24/07 FOODAP2008.adm CheckN & Date)11% 1.) .Pal n ) $ —LV V Mo �1a3%off v 0119 LAFAYETTE STREET Telephone: (978) 745-0788 Owner: Francisco M Javier PIC: Inspector: David Greenbaum Date Inspected: Correct By: 12/21/2007 Risk Level: Permit Number: BHP -2007-0291 'Status: SIGNED OFF # of Critical Violations: 0 -Time IN: Time OUT: Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) HACCP: City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection 11 Item Violations Related to Good Retail Practices (Blue Items) Status Violation Equipment and Utensils FAIL Non -Critical Comment: The RCA refrigerator needs a visible accurate thermometer. GENERAL COMMENTS: Al other violations cited in the 12/17/07 inspection report have been corrected. Tropicafe 119 Critical Urgency BLUE City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 31,2007) Page I oft REQ: - _ w . t -1 Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) Item Status Violation Critical Urgency Cityof Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 31,2007) Page 2 oft J 0119 LAFAYETTE STREET Telephone:, (978) 745-0788 Owner: Francisco M Javier PIC: Jose Liz Inspector: David Greenbaum Date Inspected: Correct By: 12/17/2007 Risk Level: Permit Number: BHP -2007-0291 Status: VIOLATION # of Critical Violations: 2 Time IN: Time OUT: Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) HACCP: City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection 0 Tropicafe 119 Item Status Violation Critical Urgency PROTECTION FROM CONTAMINATION Food Contact Su ces Cleaning and Sanitizing C m Front sanitizing solution found too strong. The m� icer has an accumulation of food debris. Hand sh Faci' les FAIL Critical RED Provide sanitizing solution of proper concentration in the front area. Thoroughly clean and sanitize the meat slicer after each use. FAIL Critical 0 RED rent: Dirty dishes found in the front hand wash sink. Keep hand wash sinks clear and accessible at all times and used for washing only. Violations Related to Good Retail Practices (Blue Items) Equipm;:M� ensils FAIL Non -Critical : The front small white freezer needs a visible accurate thermometer. (.�_^!e/s a unit has an accumulation of frost. Thoroughly clean and defrost this unit. e fron� Ilow freezer needs a visible accurate thermometer. T same unit has an accumulation of frost. Thoroughly clean and defrost this unit. L_ . T�A refrigerator needs a visible accurate thermometer. e Tru epsi reach in needs a thorough cleaning. 'T a microwave has an accumulation of food debris, spills and splatter. Thoroughly clean the microwave. GENERAL COMMENTS: Reinspection on 12/27/07, all violations to be corrected. City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 BLUE GeOTMS@ 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 17,2007 ) Page 1 oft y Item Violations Related to Foodborne Illness Interventions' and Risk Factors (Require immediate corrective action) Status Violation Critical Urgency City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 17,2007) Page 2 oft 0119 LAFAYETTE STREET Telephone: (978) 745-0788 Owner: Francisco M Javier PIC: Inspector: David Greenbaum Date Inspected: Correct By: 6/4/2007 Risk Level: Permit Number: BHP -2007-0291 Status: SIGNED OFF # of Critical Violations: 0 Time IN: Time OUT: Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Item Status Violation Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Non -Critical Comment: Label the 3 bay sink "Wash -Rinse -Sanitize" The Beverage air unit in the kitchen is not working. Repair unit to good working order or remove. GENERAL COMMENTS: Prior to the change in ownership an opening inpection must be conducted. Tropicafe 119 Critical Urgency BLUE City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jun 05,2007) Page I oft Item RED: Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) Status Violation Critical Urgency City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jun 05,2007) Page 2 oft 1 t 3 r ITY OF SALEM BOARD OF HEALTH Establishment Name: Lo -r Date:• 11- 01 Page: f of Item No. Code I Reference C -Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified 4, NHT 30c-,2-)` uri] r�4�t\ \l \�a' YAC RPo1 \crrT�. Wp m - NS W cz J \-V1� (`\ate 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 to comply with all mandates of the Mass/Federal Food Code. I undrstant!1hat> noncompliance may result in daily fines of twenty-five:dollar6or-srispension.mvocation 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: Violations Related to Foodbgrne Illness Interventions and Risk Factors (items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 9 1.7 18 TIME/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Una cooed Additives* 24. _ Poisonous or Toxic Substances 7-101.11 Identifying Information-ChiOnal Containers* 7-102,11 Common Name - Working Containers - ontainers*7-201.11 7 201.11 Seararion-Stotuse` 7-202.1.1 Restriction- Presence and Use* 7-202.12 Conditions of Use, 7-2011.1 7-204.11. 'toxic Containers - Prohibitions* Smfrtizers, Criteria -Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria"' 7-204.11 Dr vn ents. 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 .4. Denotes critical item in the federal 1999 Food Code or 105 CMR 590000. 3-501.14(C) Proper Cooking Temperatures for FC 590.000 PRFs 3-401AIA(1)(2) Eggs- 155`F15See. 24. _ E es- Immediate Service 145'Fl5sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(B) Animals - 155'F 15 sec. * 3-401.1 l(B)(1)(2) Pork and Beef Roast - 134'F Ll min* 3-401.11(A)(2) Ratites, Injected Meats- 155'F 1.5 Poisonous or Toxic Material, see. * 3-401_1l(A)(3) Poultry, Wild Game, Stuffed PHFs, 20 Stuffing Containing Fish, Meat, 3-501.19 Poultry or Ratites -165'F 15 sec. 3-401.1102)(3) Whole muscle, Intact Beet Steaks 14YT * 3=401.12 Raw Animal Foods Cooked in a Microwave 165'F * 3-401-1l(A)(1)(b) All Other PHFs - 145'F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 1650F 15 sec. * 3-403.11(B) Microwave- 165' F 2 Mou re Standing, Times' 3-403A 1(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 I>HFs from 140°F t'o 70"F Within 2Ilours and From 70'F to 41'F/45'F Within 4 Hours. * 3-501.14(B) Cooling PI-IFs Made From Ambient 'ternpetauue Ingredients to 41°1-/45'F With 4 Hours* .4. Denotes critical item in the federal 1999 Food Code or 105 CMR 590000. 3-501.14(C) PHFs Receiwd at Temperatures FC 590.000 According to Law Cooled to _3561.15 41'Ft45'F Within 4 Hours - 24. _ Cooling Methods for PHFs 19 PHF Hot and Cold Holding 3-501.16(B) Cold PHFs Maintained at or below 590.004(F) 41'145° F- *3-501.16(A) 1-5 1. 16(A) Hot PHFs Maintained at or above Poisonous or Toxic Material, 140°F. 3-50116(A) Roasts Held at or above 130°F. 20 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) Unpastem-ized Pre-packaged Juices and Beverages with Warning Labels^ FC 590.000 3-801.11 (B) Use of Pasteurized Hens* _ Management and Personnel 3-301 11(D) Raw or Partially Cooked Animal Foal and Raw Seed Sprouts Not Served. 24. _ 3-801.11(C) Unopened Foci Package Not Re -served. CONSUMER ADVISORY _ T 3.7 t Consumer Advisory Posted for Crnnsuntption of Animal Foods 'that are Raw, Underamked or Not Otherwise Processed to Elinunate Pathogens.* a"`e .,"2.13 Pasteurized Eggs Substitute for Raw Shell Eees* .'7F =WAL tfrUUlHCMtN 15 590.009(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 /1219 -- Special Requirements. 0:7:7►Ni�lr�7 (Items 23-30) Critical and non-critical violations, which do not relate to the ,foodborne illness interventions and tisk -actors fisktd above, con be ;Found in the followele sections of the Food Code and 105 CMR .590.000. Item Good Retail Practices_ FC 590.000 23. _ Management and Personnel FC -- 2 .003 24. _ ...-- --recti-____---------- -- Food and Food Protection ---- FC :- 3 ,004 25 26. _ Equip ment and Utensils Water. Plumbinq and Waste _ FG -4 .005 FC -5 .006 27. Physical Facility_ FC -6 ~ .007 28. Poisonous or Toxic Material, FC -- 7 .003 29. 30 Special Re uirements Other .009 (--.-__..---------- } � A, 0 2pl, CITY OF SALEM BOARD OF HEALTH Establishment Name: -TZo4Date: Page: ) of Item No. Code Reference C - Critical Item '. R -Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION - _ - - .. .. PLEASE PRINT CLEARLY bate Verified -5-H1 S �SSra'i1 i� lih Y cJ� i�P1 Nd IiaT WYE 3i�. -1 HrQI�FoR� Tial ESC lat3�\Si-Y^� a� 1 S o t� s�j 7\) U!07 1-- (a N"i W Aq7 W ri tL l%iC'da�\,\S1a.Yr vQy� �NZ.r' lam Wta�ati i If 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 twenty7f66 dollars or-suspension/revocation of your food permit. `„ - — --- � <f y Corrective Action Required: ❑ No ❑ Yes ❑ voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1.22) (Cont.) PROTECTION FROM CHEMICALS 14 16 18 t Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives` 25. 26. _ Poisonous or Toxic Substances 7-10t. I I Identifying Information - Original Containers* 7-102.11 Compton Name_: Workin,, Containers* 7-201.11 Separation - Storage"' 7-202.11 Restriction - Presence and Ilse* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers,Criterin- Chemicals* 7-204.12 Chemicals for Washin 7 Produe:e, 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* t ' Denotes crawal item in the federal 1999 Food Code or 105 Cbnt 590,00. 3-501.1G(c) PHFs Received at Temperatures According to Law Cooled to 41'F/45" F Within 4 Hours. Proper Cooking Temperatures for Cooling Methods for PHFs PHFs _1401.11A(1)(2) Eggs- 155'F 15 Sec. 25. 26. _ E .Ls-Inmtechate Service 1.45'F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-801.1 1(C) Animals - 155'F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast - 130'F 131 min* 3-401.11(A)(2) Ratites, injected Meats -155'F 15 _3-401.1 sec. * I (A)(3) Poultry, Wild Game., Stuffed PHFs, __ _ Sniffing Containing Fish, Meat, Poultr • or Ratites -165'F 15 sec 3=401.1 1(C)(3) Whale -muscle, Intact Beet Steaks 145`F 3-401.12 Raw Animal Foods Cooked in a Microwave I65'F* 3401.11(A)(I)(b) All Other PHFs - 145'F 15 sec. Reheating for Hot Holding 3-403.11 (A)&(D) PHFs 165'F 15 sec. s: 3-403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-403.11(C) Commercialk Processed RTE Food - 140'F* 3-103.11(E) Remaining Unsliced Portions of Beef Roasts"` Proper Cooling of PHFs 3-501. W(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* ' Denotes crawal item in the federal 1999 Food Code or 105 Cbnt 590,00. 3-501.1G(c) PHFs Received at Temperatures According to Law Cooled to 41'F/45" F Within 4 Hours. 3-501.16(B) ( old PHFs Maintained at or below 590.004(F) 41145° F* 3-501.1 Ci(A) Hot PHFs Maintained at or above 3-5t)1.16(A) 13 Roasts Held at or above 0'F. it 20I Time as a Public Health Control Health Control* Variance 2'.1 3-501.15 Cooling Methods for PHFs 19 3-801.11 B) PHF Hot and Cold Holding 3-501.16(B) ( old PHFs Maintained at or below 590.004(F) 41145° F* 3-501.1 Ci(A) Hot PHFs Maintained at or above 3-5t)1.16(A) 13 Roasts Held at or above 0'F. it 20I Time as a Public Health Control Health Control* Variance 2'.1 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Watnmrt Labels* 23. 24. 3-801.11 B) Use of Pasteurized Pass* 25. 26. _ 3-801.11.(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. s 27. 3-801.1 1(C) Uno ened Food Package Not Re -served. 22 3-603.11 Consumer Advisory Posted for Consumption of 23. 24. Mona ement and Personnel _ Food and Food Protection Animal Foods That are Raw. Undercooked or 25. 26. _ Equipment and Utensils Water, Piumbirt9 and Waste Not 01nerwise Processed to Eliminate 27. Physical Facilltv Pathogens." - recnve vvaooi 28. 3-302.13 Pasteurized Eggs Substitute for Raw Shell _ 29. ____ _____ S ecial R uirements E s" - Violations of Section 590.009(A) -(ll) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail. practices should be debited under #29 - Speeial Requirements. (Items 23-30) Critical arra non-critical violations, which do not relate to the foodborne illness interventions and risk fdretors listed above, can be; fcnnrd in the following sections of the Food Code and 10.5 CM/2 .590.0(10. Item Good Retail Practices FC 590.000 23. 24. Mona ement and Personnel _ Food and Food Protection _FC - 2 .003 FC -3 Ano 25. 26. _ Equipment and Utensils Water, Piumbirt9 and Waste FC - 4 .005 FC -5 1 27. Physical Facilltv _.006 FC -6 pour 28. Poisonous or Toxic Materials-_ FC - 7 .008 _ 29. ____ _____ S ecial R uirements .009 _ 30. _ Other __ _ ssW;'. n,02J"' i _ ., t j F S♦ p:fn e -_1n •t .y 1 ��r r ,Sk .µ - :". .t r• `'� , ".�¢'•,`"` - �r,mCIOT Salem m kk4``t:,'Y;" Board of Health t,w�h" �t 120 Washington Street, 4th Floor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/04/2007 ESTABLISHMENT NAME: File Number: BHF -2003-000046 Tropicafe 119 119 Lafayette Street Salem MA 01970 LOCATED AT: 0119 LAFAYETTE STREET SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2007-0291 Jan 4, 2007 Dec 31, 2007 $100.00 ESTABLISHMENT Total Fees: $100.00 PERMIT EXPIRES December 31, 2007 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 4 of 4 Kimberley Driscoll Mayor CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAx 978-745-0343 W W W.SALEM.COM JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT 2007 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT / 'o oeZC9Fr� TEL # �`�ZTf/ 7yy"078F?� ADDRESS OF ESTABLISHMENT //9 Ate¢/�� SJ-• FAX # MAILING ADDRESS (if different) EMAIL -- Business': OWNER'S Owner's: TEL #IG 14 _/07 -19'17 ADDRESS 14V — - / of c.17au s rl� STREE CITY STATE CERTIFIED FOOD MANAGER'S NAME(S) /¢ "Vel /1. 1/qylilr�e CERTIFICATE#(S) ZIP (Required in an establishment where potentially hazardous food is prepared) ) EMERGENCY RESPONSE PERSON 1/p Seg e1 7 HOME TEL # C/V7Y/ 711'5'1711 DAYS OFOPERATION Monday Tuesday Wednesday Thursday Friday Saturday Sunday HOURS OF OPERATIONAK P1Y Please write in time of MY. %AN - r,0,1 9,911- Z01"t : Y41- V"011 YAr1-'(0/7 Q'- �R'% lr9n- 97H /D _ 5 fF9! example Ilam -1.19m] TYPE OF ESTABLISHMENT RETAIL STORE YES NO - - - - - ------------------------------------ RESTAURANT YES N0- ------YES -- - -- ------Y-ES - -NO- ............. NO- .._... - --- ---- ---- ----------- -------- ..... - ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE TOBACCO VENDOR ALL NON-PROFIT (such as church kitchens) FEE (check only) less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 --- -------- -------------- ------- ------ less than 25 seats =$100 25-99 seats =$150 more than 99 seats =$200 $100 YES '�;;N�$5 C!`±�� YES $50 YES NO $25 `Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have filed all state tax returns and paid all state taxes required under the law. la_ZJ pate_o6 Social Security or Federal Identification Number -- - - -- - Check# & Date�{UQf�,$� 1a/aL/dG Commonwealth of Massachusetts K . � City of Salem ` Board of Health 120 Washington Street, 4th Floor SALEM, MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/03/2006 WHO'S PLACE OF BUSINESS IS: File Number: BHF -2003-0046 LOCATED AT Tropicafe 119 119 Lafayette Street Salem MA 01970 0119 LAFAYETTE STREET SALEM, MA 01970 Permit Type Perudt No. Permit Issued Permit Expires Fee Restrictions / Notes FOOD SERVICE BHP -2006-0259 Jan 3, 2006 Dec 31, 2006 $100.00 ESTABLISHMENT Total Fees: $100.00 PERMIT EXPIRES (December 31, 2006 Board of Health This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 3 of 7 A�Cf, u� „ STANLEY J. USOVICZ, JR. MAYOR CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAx 978-745-0343 W W W.SALEM.COM JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT 80C/7)-opQFC �'9°405 q yF FM gtTiy 2006 APPLICATION FOUR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT Tf�/C9r�' TEL ADDRESS OF ESTABLISHMENT //% 1q j S/e� 61- MAILING T MAILING ADDRESS (if different) OWNER'S NAM CITY CERTIFIED F STA' (required in an establishment where potentially hazardous food is prepared.) EMERGENCY RESPONSE PERSON_ HOURS OF OPERATION: Mon. V-7 TYPE OF ESTABLISHMENT RETAIL STORE YES NO ZIP TEL # E TEL FEE (check only) less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 /O - more than 10,000sq.ft. -$250 40.... T.. ea........ ........................ ............................... _ ..... ----------- RESTAURANT YES NO� less than 25 seats _$100 25-99 seats more than 99 seats =$200 BED/BREAKFAST YES NO $100 ............................................................................................................................................... ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO $50 ALL NON-PROFIT (such as church kitchens) YES NO $25 'Please pay total with one check payable to the City of Salem . This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Cha ter 62 , Section 49A, I certify under the pains and penalties of perjury that I, to my best k fled all state tax returns and paid all state taxes required under the law. is -oma -os ozr,7�-AoV-- Signa r Date Social Security or Federal Identification Number ------------------------------------------------------------------------------------------------------------ -- ------------------- Revised 11103/05 FOODAP2.adm Check#&Date f7 0119 LAFAYETTE STREET Telephone: (978) 745-0788 Owner: Francisco M Javier PIC: Francisco Javier Inspector: David Greenbaum Date Inspected: Correct By: 12/4/2006 Risk Level: Permit Number: BHP -2006-0259 Status: PARTIAL COMPLY j # of Critical Violations: 2 Time IN: Time OUT: j I Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) HACCP: City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection 0 Tropicafe 119 Item Status Violation Critical Urgency PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing FAIL Critical 1:109] Comment: There is no 3 bay sink or diswasher in this establishment. Establishment must have either a 3 bay sink or diswasher to properly wash, rinse and sanitize all dishes and utensils. Establishment is currently using a 2 bay sink. Wash and rinse in on bay and sanitize inthe other. Owner must present a plan to the Health Agent for installing a 3 bay sink or a dishwasher. Kbnives found stored between wall and 2 bay sink. Properlu clean and sanitize knives and store in an appropriate knife rack. Handwash Facilities FAIL Critical d❑ RED Comment: The bathroom hand wash sink found obstructed. Keep hand wash sink clear and accessible at all limes. Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Non -Critical BLUE Comment: The GE refrigerator/freezer needs visible, accurate thermometers in both compartments. The front yellow freezer needs a thorough cleaning. The fronr Woods frezer needs a visible, accurate thermometer. GENERAL COMMENTS: 1039: City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 04,2006 ) Page I oft • Item Status Violation Critical Urgency RED: Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMSO 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Dec 04,2006 ) Page 2 oft 0119 LAFAYETTE STREET Telephone: (978)745-0788 Owner: Francisco M Javier PIC: Inspector: David Greenbaum Date Correct By: I I@d6 Risk Level: City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Item PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Status - Violation FAIL Critical Comment: The diswasher is not working. Repair dishwasher to good working order. Tropicafe 119 Critical Urgency RED Violations Related to Good Retail Practices (Blue Items) Food and Food Protection FAIL Critical BLUE Comment: Label the rice container "Rice" Equipment and Utensils FAIL Non -Critical BLUE Comment: The Woods freezer has an accumulation of frost and food debris. Thoroughly clean and defrost this unit. _� GENERAL COMMENTS: Permit Number: 686:Owner to notify the Board of Health whithin one week the dishwasher has been repaired. BHP -2006-0259 ; Status: All other violations cited in the 6/26/06 inspection report have been corrected. PARTIAL COMPLY # of Critical Violations: 2 _ Time IN: Time OUT: Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jul 13,2006 ) Page 1 oft ..»9II Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) Item Status Violation Critical Urgency City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jul 13,2006 ) Page 2 oft t 0119 LAFAYETTE STREET HACCP: City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection El Tropicafe 119 Item Status Violation Critical Urgency Telephone: PROTECTION FROM CONTAMINATION (978) 745-0788 Food Contact Surfaces Cleaning and Sanitizing FAIL Critical 0 RED Owner: i Comment: The diswasher is not working. Repair dishwasher to good working order. Francisco M Javier Handwash Facilitie FAIL Critical ❑� RED PIC: Jose Leic Co ent: The front hand wash sink has dishes in it and soda stored around it. Keep hand wash sink clear and accessible at all - --.- es and do not wash dishes in the hand wash sink. Inspector: TIME/TEMPERATURE CONTROLS (Potentia David Greenbaum Hot and Cold ing Date Inspected: Correct By: Hazardous FAIL Critical 6/26/2006 omment: The Hussman deli unit has a temperature of 48°F. Repair unit to maintain a temperature of 41°F or below. Risk Level: Violations Related to Good Retail Practices (Blue Items) Food and Food Protection FAIL Critical Permit Number: BHP -2006-0259 Status: VIOLATION # of Critical Violations: 4 Time IN: Time OUT: Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) " Comment: Label the rice container "Rice" Equipment and ils FAIL Non -Critical mment: The Hussman deli unit has a leak. Repair the unit to be leak free. a-. The W ds freezer has an accumulation of frost and food debris. Thoroughly clean and defrost this unit T epsi rue cooling unit needs a thorough cleaning. e back Frigidaire freezer needs a thorough cleaning. T�GE refrigeratortfreezer in back needs a thorough cleaning and defrosting. Physical Facility FAIL Non -Critical mment: There is a fan in the back screen door. The opening where the fan is must be sealed. Te are missing ceiling tiles in the kitchen. Replace all missing ceiling tiles. GENERAL COMMENTS: 677:Reinspection will be on July 10, 2006, all violations to be corrected. City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741.1800 RED BLUE BLUE BLUE GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jun 27,2006 ) Page 1 oft Item RED: Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) Status Violation Critical Urgency City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978)741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jun 27,2006) Page 2 oft IMPORTANT MESSAGE FOR DATE TIME P.M. PHONE AREA CODE NUMBER EXTENSION ❑ FAX O MOBILE AREA CODE /NUMBER TIME TO CALL TELEPHONED '.I PLEASE CALL WILL CALL AGAIN RUSH --,-T CAME TO SEE YOU WANTS TO SEE YOU RETURNED YOUR CALL WILL FAX TO YOU SIGNED FORM 4009 �.��YY MADE IN U.S.A. NOTES ` 0119 LAFAYETTE STREET Telephoner (978) 745-0788 Owner ` +, Francisco M Javier Z PIC Inspector David Greenbaum '�k " Date Inspected: Correct By: .1/412006 _ -' Risk Level 3 ; Permit Number $_ BHP -2006-0259 Status:; PARTIAL COMPLY`'A # of Critical Violations: 1,: Time IN "+ ;. Time OUT ry� Urgency Description(s): ;e BLUE: '" 4, ' Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical `violations - must be corrected immediately or within 90 days) City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Tropicafe 119 Item Status Violation Critical Urgency PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing FAIL Critical ❑d RED Comment: The dishwasher is only rinsing at 150°F. Repair dishwasher to rinse at a minimum temperature of 180°F. Owner will forward all service invoices to the Board of Health. Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Non -Critical BLUE Comment: The Frigidaire freezer has an accumulation of food spills and splatter. Thoroughly clean unit. The meat slicer has an accumulation of grime. Thoroughly clean and sanitize the slicer after each use. The Woods freezer needs a visible, accurate thermometer. The microwave has an accumulation of food spills and splatter. Thoroughly clean and sanitize the microwave. Physical Facility FAIL Non -Critical BLUE Comment: The screen for the back screen door is not in properly. Replace the screen to seal door. GENERAL COMMENTS: 422:Owner will notify the Board of Health by 1113106 that all outstanding violations have been corrected. City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jan 12,2006 ) Page 1 of RED: Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) Item Status Violation Critical Urgency City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jan 12,2006) Page 2 oft il 0119 LAFAYETTE STREET Telephone: (978) 745-0788 Owner Francisco M Javier PIC: Inspector: David Greenbaum Date Inspected: Correct By: 1/4/2006 Risk Level: Permit Number BHP -2006-0259 Status: VIOLATION # of Critical Violations: 5 Time IN: Time OUT: zy Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10 days)(Non-critical violations must be corrected immediately or within 90 days) City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Item FOOD PROTECTION MANAGEMENT PIC Assigned / Kgdwledgeable / Duties Status Violation FAIL cnucai Tropicafe 119 Critical Urgency Ktu Co ment: There is no knowledgeable person in charge at the time of the inspection. In the absence of the Certified Food Manager I?tnowledgeable person in charge must be designated. �/1TC 1/l\I L�/�II11 /�l��IT.�MI\I I1 TIl�\I Separation/ Segregation/ Protection FAIL Critical U RED Com nt: There is meat and produce stored together in the deli unit with plastic bags. Store all potentially hazardous foods arately from ready to eat foods to prevent cross contamination and do store plastic bags in with food items. Food Contact Surfaces Cleaning and Sanitizing FAIL Critical �01 RED C ment: The cutting boards are stained and scored. Replace all cutting boards. The dishwasher was not working at the time of inspection. Dish washer must be woorking properly during all business hours. The y bucket of sanitizing solution was found too weak. Sanitizing solution of proper concentration must be readily available at L,aKwork stations at all times. Handwash Facilities FAIL Critical ❑d RED men t: The counter handwash sink had baskets and towels in it. Keep handwash sinks free and clear of all items and must be Coed forte NDWASHING ONLY. the barrel from in front of the handwash sink. TIME/TEITPERATURE CONTROLS (Potentially Hazardous Foods) Hot anZCo]dH ing FAIL Critical LJ RED t: Food in counter warmer had a temperature of 1307. All hot potentially hazardous foods must be held at a temperature or higher. City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jan 09,2006 ) Page 1 oft RED: Violations Related to Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) - Item Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils Status Violation FAIL /^ Comment: The Frigidaire freezer has an accumulation of food spills and splatter. Thoroughly clean unit. -ftc-, The meat slicer has an accumulation of grime. Thoroughly clean and sanitize the slicer after each use. The Woods freezer needs a visible, accurate thermometer and a thorough cleaning. a The microwave has an accumulation of food spills and splatter T rue Pepsi cooling unit needs a thoroughly cleaning. Physic=t: The back kitchen floor has many broken floor tiles. Critical Urgency Thoroughly clean and sanitize the microwave. FAIL Replace all broken floor tiles. BLUE BLUE e screen for the back screen door is missing. Replace the screen to seal door. There are two small electric fryolators in the back kitchen. Fryolators must be used with a Ansul vent system. Owner will remove the fryolators. GENERAL COMMENTS: 412:Reinspection in one week all violations to be corrected. City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800 GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Jan 09,2006 ) Page 2 oft t_. ..—.1..�..,. a- + ,C/ i Iii I - I'I, p• 1 SG tune /50-0 �Dv(-e., Y L iks 1 s s� S /% ®• pis.; 1 `I Gr �,w�` i cv c,.•� -W 12 ., r • t_. ..—.1..�..,. a- + ,C/ i Iii I - I'I, p• 1 SG tune /50-0 �Dv(-e., Y . xT, .$T;. TA0UM ._ 110 V I =77G-- - I John Kendali Elitchell & Assoclates, Inca Architects 13 BENNINGTON STREET Engineers EAST BOSTON, MASS. 02128 (SLS 569.333 aplc.ake 5 -1q -o2 S, 0 Ov � t� SCALE: ' - APPROVED BY: DRAWN BY DATE: M N Z. On REVISED DRAWING NUMBER i R. • i . xT, .$T;. TA0UM ._ 110 V I =77G-- - I John Kendali Elitchell & Assoclates, Inca Architects 13 BENNINGTON STREET Engineers EAST BOSTON, MASS. 02128 (SLS 569.333 aplc.ake 5 -1q -o2 S, 0 Ov � t� SCALE: ' - APPROVED BY: DRAWN BY DATE: M N Z. On REVISED DRAWING NUMBER CITY OF SALEM BOARD OF HEALTH September 12, 2005 Name of Establishment: Tropicafe Address: 119 Lafayette St. Proposed Owner: Francisco Javier Phone: 617-466-0341 The owner of this establishment preseaie4 was asked to appear because of critical violations observed during the inspection of 9-7-05 by Sanitarian David Greenbaum. Mr Javier is not able to work full time for approximately two months. Therefore, another employee is signing up for the Certification class. In the meantime, Mr. Javier will more thoroughly train this employee regarding the importance of hand washing and proper washing, rinsing and sanitizing of dishes and utensils in the dishwasher. Mr. Javier nunderstands that only cold sandwiches and pastilitos are to be prepared at this time. Any changes to this menu must be approved by the Board of Health. Mr. Javier understands that any equipment purchased for use in this establishment must have the NSF seal. All violations listed on the 9-07-05 inspection report must be corrected immediately. There must be on-going compliance with all items of the Food Code. Mr. Javier understands that observation of critical violations may result in the suspension of his food permit. L? AS /Inann P IS t6 t Date 0119 LAFAYETTE STREET HACCP: ❑ Owner: . Francisco M Javier PIC Francisco Javier`, Inspector: David Greenbaum w 9/14/2005 Risk Level: Permit Number: BHP -2005-0428 Status: r SIGNED OFF # of Critical Violations S: M Tropicafe 119 City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE REINSPECTION Inspection Item Status Violation Critical Urgency Nature of problem or correction Non-compliance with: Not Done Anti -Choking PASS ❑ Tobacco PASS ❑ FOOD PROTECTION MANAGEMENT Not Done PIC Assigned / Knowledgeable / Duties PASS ❑; RED EMPLOYEE HEALTH Not Done Reporting of Diseases by Food Employee and PIC PASS ❑J RED Personnel with Infections Restricted/Excluded PASSJ❑ RED a OUT: Urgency Description(s): BLUE. � Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10m days)(Non-critical violations GeoTMSO2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 15,2005 ) Page I of FOOD FROM APPROVED SOURCE Not Done Food and Water from Approved Source Receiving/Condition Tags/Records/Accuracy of Ingredient Statements Conformance with Approved Procedures/HACCP Plans PASS PASS PASS PASS Q ❑d ❑d RED RED RED RED a OUT: Urgency Description(s): BLUE. � Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10m days)(Non-critical violations GeoTMSO2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 15,2005 ) Page I of i 0119 LAFAYETTE STREET must be corrected immediately PROTECTION FROM CONTAMINATION Or within 90 days) Separation/ Segregation/ Protection RED: ` Violations Related to Food Contact Surfaces Cleaning and Sanitizing Foodborne Illness Interventions and Risk Factors (Require immediate corrective action). 119 PASS LJJ RED FAIL Criticald❑ RED The dishwasher is not working properly. Owner must have the dishwasher serviced to insure proper wash and rinse temperatures. Owner will notify the Board of Health by Friday, September 16, 2005 that the dishwasher has been serviced. Proper Adequate Handwashing PASS Q RED Good Hygienic Practices PASS ❑Q RED Prevention of Contamination from Hands PASS ❑Q RED Handwash Facilities PASS RED PROTECTION FROM CHEMICALS Not Done Approved Food or Color Additives PASS RED Toxic Chemicals PASS - ❑d RED TIMEITEMPERATURE CONTROLS (Potentially Haz Not Done Cooking Temperatures PASS ❑d RED Reheating PASS RED Cooling PASS Q RED Hot and Cold Holding PASS RED Time As a Public Health Control PASS RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Not Done Food and Food Preparation for HSP PASS RED CONSUMER ADVISORY Not Done Posting of Consumer Advisories FAIL Non -Critical RED Inspector gave information regarding the consumer advisory on 9/14/05. Owner will post the advisory. GeOTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 15,2005) Page 2 of 0119 LAFAYETTE STREET Tropicafe 119 Violations Related to Good Retail Practices (Blue Not Done Management and Personnel PASS ❑ BLUE Food and Food Protection PASS ❑ BLUE Equipment and Utensils FAIL Non -Critical ❑ BLUE Woods freezer needs a visible accurate thermometer. Water, Plumbing and Waste PASS ❑ BLUE Physical Facility FAIL Non -Critical ❑ BLUE All missing/broken Floor tiles must be replaced by the next routine inspection. Poisonous or Toxic Materials PASS ❑ BLUE - Special Requirements PASS ❑ BLUE Other- See Notes PASS ❑ BLUE Thea alley must be kept clear of all equipment and supplies. All other violations cited in the 9/7/05 inspection report have been corrected. GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 15,2005) Page 3 of f -.. 0119 LAFAYETTE STREET Tropicafe 119 City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Item Status Violation Critical Urgency Nature of problem or correction Telephone: Non-compliance with: Not Done 978-744-7788 '. ,... .== Owner: Anti -Choking PASS ❑ Francisco M Javier Tobacco PASS ❑ PIC: FOOD PROTECTION MANAGEMENT Not Done t PIC Assigned /Knowledgeable /Duties FAIL Critical ❑� REDXTherg noknowledgeable person in Inspector: P r- esignated. In the absence of the vid Greenbaum; - Food Manager knowledgeable Person in Charge must be designated. Date Ins11 pected Correct By: EMPLOYEE HEALTH Not Done - 9/7/2005 Reporting of Diseases by Food Employee and PIC PASS ❑.� RED ,. Risk Level: 4 - „ Personnel with Infections Restricted/Excluded PASS ❑d RED .Permit Number: - !:: FOOD FROM APPROVED SOURCE Not Done BHP -2005-0428 Food and Water from Approved Source Receiving/Condition PASS PASS 0 ❑�/ RED RED Status: .VIOLATION Tags/Records/Accuracy of Ingredient Statements PASS Q RED # Of, Critical Violations: 5 11 Conformance with Approved Procedures/HACCP Plans PASS RED Time IN: Time OUT: tes .. 3:Reinspection in one week, items to be corrected. Urgency Description(s): BLUE: Violations Related to Good Retail Practices (Critical ' violations must be corrected immediately or within 10 GeOTMSO 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 07,2005 ) Page 1 of 0119 LAFAYETTE STREET days)(Non-critical violations PROTECTION FROM CONTAMINATION must be corrected Immediately Separation/ Segregation/ Protection or within 90 days) RED:_Food Contact Surfaces Cleaning and Sanitizing Violations Related to'` Foodborne Illness Interventions and Risk Factors (Require immediate corrective action), Proper Adequate Handwashing Good Hygienic Practices Prevention of Contamination from Hands Handwash Facilities Tropicafe 119 Not Done Not Done PASS ❑d RED FAIL Critical 0 RED V The cutting boards are badly scored and RED stained. Resurface or replace all cutting Not Done boards. Cooking Temperatures PASS i The diswasher is not being used to clean Reheating PASS dishes. The dishwasher must be used to RED Cooling clean abd sanitize all dishes and utensils. PASS ❑? RED Hot and Cold Holding PASS ❑d RED V Eggs stored out at room temperature. All PASS RED FAIL Critical RED The counter handwash sink is completely at a temperature of 41"F. Time As a Public Health Control blocked and obstructed. Keep handwash RED _ sinks clear and accessible at all times. Not Done All handwash sinks are missing paper Food and Food Preparation for HSP PASS towels. Provide disposable paper towels at CONSUMER ADVISORY Not Done all handwash sinks at all times. PROTECTION FROM CHEMICALS Not Done Approved Food or Color Additives PASS RED Toxic Chemicals PASSd❑ RED TIME/TEMPERATURE CONTROLS (Potentially Haz Not Done Cooking Temperatures PASS RED Reheating PASS Q RED Cooling PASS 0 RED Hot and Cold Holding FAIL Critical ❑d RED V Eggs stored out at room temperature. All potentially hazardous foods must be held at a temperature of 41"F. Time As a Public Health Control PASS RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Not Done Food and Food Preparation for HSP PASS RED CONSUMER ADVISORY Not Done Posting of Consumer Advisories FAIL Critical RED y Owner must post the consumer advisory regarding the consumption of raw or under cooked foods. GeOTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 07,2005 ) PaQe 2 of 0119 LAFAYETTE STREET Tropicafe 119 Violations Related to Good Retail Practices (Blue Not Done Management and Personnel PASS ❑ BLUE Food and Food Protection FAIL Critical ❑ BLUE V There is food stored directly on the floor. All food must be stored at least 6-8 inches off the floor. V The containers of dry ingredients must be labeled. Equipment and Utensils FAIL Non-Critical ❑ BLUE The Woods freezer at the counter needs a $thorough cleaning, and avisible, accurate thermometer. The Hussman cooling unit needs a V thorough cleaning including all trays. The same unit needs a visible, accurate thermometer. VThe meat slicer has an accumulation of food debris. Thoroughly clean and sanitize the s r. B Frigidaire freezers in back need a orou leaning. Th ooring throughout establishment Weds a thorough cleaning. Water, Plumbing and Waste PASS ❑ BLUE Physical Facility FAIL Non-Critical ❑ BLUE There are many missing/broken floor tiles — in the kitchen. Repair or replace all missing/broken floor tiles. —� The alley needs to be thoroughly cleaned and all debris removed. Poisonous or Toxic Materials PASS ❑ BLUE Special Requirements PASS ❑ BLUE Other- See Notes FAIL ❑ BLUE There is a propane burner in the kitchen of this establishment. Fire prevention responded and ordered the immediate removal of the propane tank and burner. GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 07,2005 ) Page 3 of CITY OF SALEM BOARD OF HEALTH April 25, 2004 1�1-1 Name of Establishment: Tropicafe t Address: 119 Lafayette St. SAO Proposed Owner: Francisco Javier Phone: 617-466-0341 The owner of this establishment presented a Floor Plan and Menu for review in accordance with the State Food Code. This establishment is currently closed. FLOOR PLAN The front area will be used for food preparation. The rear area will not be used for food prep but only for storage and dishwashing. The Board of health must be notified if the rear is intended for food preparation. A Hand Sink is located in the food prep area. Hand sinks must have wall hung soap and paper towel dispensers. These must be stocked at all times. 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. All floors, walls and ceiling must be intact, impervious and easily cleanable. All exterior windows and doors must be intact with no space for rodents or insects to enter. All equipment must be intact, properly finished, easily cleanable. A restroom exists in the rear storage and dishwashing area. Rest room doors :—ay net areas. 0'Pen i1ly /11 i0 ruu,sl h� Self l�bsi�y CERTIFICATION There must be a Certified Food Manager working at this establishment full time. Mr. Javier is a CFM. When a CFM is not onsite there must be a Person -in -Charge (PIC) who is fully trained in sanitation techniques and has a thorough understanding of the operation. ahe owner was given information regarding upcoming Certification classes.] SANITIZATION The owner will decide which sanitizer he will use at this establishment. There must be a Sanitizing spray bottle, used with clean paper towels or a Sanitizing wiping pail used with a wiping cloth always held in the solution, at each food prep area and for the counters, etc. The sanitizer must be checked daily for the proper concentration of 200 PPM. These test results must be recorded on a log sheet and held for inspections. Please be certain to have the test strips that correspond to the sanitizer, that is chlorine test strips for bleach sanitizer or quaternary ammonium compound test strips for that type of sanitizer. Pans, dishes, utensils, other food contact equipment will be washed, rinsed and sanitized in a dishwasher with a final rinse temperature of at least 180 degrees Fahrenheit. During the Opening Inspection, the owner must show how the sanitizer is made and how the dishwasher works. EXTERMINATION The services of a Licensed Pest Control Operator are required prior to opening and monthly thereafter. Please keep copies of receipts for inspections. FOOD HANDLING Reviewed preparation of food items such as pastelitos. Such items will be purchased pre -made and ready to cook. All items must be purchased from a Licensed Wholesaler, licensed by the Massachusetts Department of Public Health. All potentially hazardous foods must be refrigerated at 41 degrees Fahrenheit or lower, or held hot at 140 degrees Fahrenheit or hotter. All refrigeration units must have easily visible internal thermometers. A stem type thermometer must be available to check temperatures of hot and cold foods. If replaceable inserts are used for holding foods hot or cold, these inserts must be changed when new food is added. The old food may be added on top of the new. BARE HAND CONTACT There may be no bare hand contact of ready -to -eat foods. All sandwiches and other items must be handled with gloves, tongs,tissues. FOOD ADVISORY There will be no under -cooked foods served at this establishment. Therefore, the menu or menu board must indicate this. TRASH Trash will be stored in a rear dumpster. This dumpster area must be kept clean and sanitary at all times. An Opening Inspection is scheduled for: AP11 1 99, -zoos Q,' 1141!. ,panne Scott Health Agent 5-OS-- Date -OSDate S-oS' Date CITY OF SALEM BOARD OF HEALTH Establishment Name: Page: of Item 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: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 16 17 TIMEITEMPERATURE CONTROLS Food or Color Additives 3-20112 Additives'" 3-302.14 Protection from Una t roved Additives* 3-50 L 16(B) 590.004(F) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-10211 Common Name - Working Containers* 7-201.11 Separation -St'rna e* 7-20211 Restriction - Presence and Use's 7-202.12 Conditions of Ilse* 7-20311 Toxic Containers -Prohibitions* 7-204.11. Sanitizers, Criteria - Chemicals* 7-204.1.2 Chemicals for Washing Produce, Criteria" 7-204.14 Dc 'in ants. Criteria" 7-20511 Incidental Food Contact. Lubricants* 7-20611 Restricted Use Pesticides. Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMEITEMPERATURE CONTROLS "Denotes critical ilein in the federal 1999 Food Code or 105 CMR 590.000. 19 3-501.14(C) Proper Cooking Temperatures for _ 3-501.15 PHFs 3-401-11A(1)(2) _ Eggs- 155'F 15 Sec. 3-50 L 16(B) 590.004(F) Eggs- Inurediate Service 145'Fl5sec* 3-401.11(A)(2) Comminuted Fist, Meats & Game -5,01, t6(A) Animals - 155'F 15 sec. * 3-401.1](1-3)(1)(2) Pork and Beef Roast -130'F 121 mitt* 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 FC --6 sec. 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .008 Stuffing Containing Fish, Meat, Poultt or itadtes-I65`T 15 see. 3-401.1 1(C)(3) Whole -muscle, Intact Beef Steaks 145'F * 3-401.12 Raw Animal Foods Cooked fit a Microwave 165'F * 3-401AI(A)(1)(b) All Other PHFs- 145'F 15 sec. Reheating for Hot Holding 3-403.11(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* 3-403.1I(E) Retraining Unsliced Portions of,Beef Roasts* Proper Cooling of PRFs 3-501.14(A) Cooling Cooked PHFs from 140`F to 7097 Within 2 Flours and From 70'F to 4LF/45'F Within 4 Hours. * 3-501.14(13) Cooling PRFs Made From Ambient Temperature Ingredients to 41 'F/4,5'17 Within 4 flours'" "Denotes critical ilein in the federal 1999 Food Code or 105 CMR 590.000. 19 3-501.14(C) PKFs Received at T'empertmres According* to I-aw Cooled to 41'F145"F Within 4 Hours. ' _ 3-501.15 Cooling Methods for PI-ll=s 3-801.11(B) PHF Hot and Cold Holding 3-50 L 16(B) 590.004(F) Cold P fFs Maintained at or below 4F/45' F* 3-501.16(A) Hot PHFs Maintained at or above 140'F. -5,01, t6(A) Roasts Held at or above 130'F [39-501.19 Time as a Public Health Control Pasteurized Eggs Substitute for Raw Shell Time as a Public Health Control*0.004(H) FC --6 Variance Requirement REOUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSPI 21 3-801_11(A) Unpasteurirxd Pre-packaged Juices and 1 Beverages with Warning Labels* 23. Mantaternent and Personnel 3-801.11(B) Use of Pasteurized Eggs* 24. Food and Food Protection 3-801,11(D) Raw or Partially Cooked Animal Food and Raw Seed S gouts Not Served.." 25. Equipment and Utensils 3-801.11(C) Unopened Food Package Not Re -served. •s..."IN.-MORs: 22 3-6 3.11 Consumer Advisory Posted for Consumption of 23. Mantaternent and Personnel FC --2 Anneal Foods That are Raw. Undercooked or 24. Food and Food Protection FC -- 3 Not Otherwise Processed IoElirmnate 25. Equipment and Utensils FC -4 Patho<�ens.* Water, Plumbinq and Waste 3-302.13 Pasteurized Eggs Substitute for Raw Shell _26. _ 27. Phsical_Facility__ FC --6 Eggs* 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under die 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 /129 - Speeial Requirements. tLC+•7351'I�ItrF'�:T�3i%ifs . s k : _ . _ (Itein5 23-30) Critical and non-critical violations, which do nor relate to the foodborne- illness interventions and risk fo,tors &sled above, can he ,found in the following sections of the Food Code and 105 CMR 590-000- Item Good Retail Practices FC 590.000 -' 23. Mantaternent and Personnel FC --2 .003 24. Food and Food Protection FC -- 3 .004 25. Equipment and Utensils FC -4 .005 Water, Plumbinq and Waste FC -5_..006 _26. _ 27. Phsical_Facility__ FC --6 '..007 28. Poisonous or Toxic Materials FC - 7 .008 _ _ 29- S eciai Re uirements .009 30. Other- ---_-_-- - CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item No. Code Reference C - Critical Item R - Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified x i - s` 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: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) (Cont) 13T�lixti� [174�StL�IiS[�i:i`itteEEiTii9 14 Food or Calor Additives 3-202.12 Additives* 3302.14 Protection from Unimproved Additives" 15 Poisonous or Toxic Substances 7-101.11 'IdentifyingInformation- Original Containers* 7-102.11 Common Name - Workin- Containers` 7-201.11 Se. oration -Storage" 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers -Prohibitions* 7-204.17. Sanitizers, Criteria -Chemicals* 7-20412 Chemicals for Washing Produce, Criteria" 7-204.14 Dryin Atents.Crlteria' 7-205.11 Incidental Ftxxl Contact, Lubricants' 7.206.11 Restricted Use Pesticides. Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, ,Pest Control and Monitorin,,* 16 TIMENEMPERATURE CONTROLS * Denotes critical item in the 1999 Food Code or 105 CMR 590.060. Proper Cooking Temperatures for 61 PHFs 3-401.1. 1A(1)(2) Eggs- 155°F 15 Sec. 43-302.13 41 Eggs- hnmediate Serviu. 145°F15se�c* 3-401.11(11)(2) Comminuted Fish, Meats & Game FC - 3 Animals - 155"F 15 sec. 3-401.11(13)(1)(2) Park and Beef Roast - 130"F 121 min* 3-401.1l(A)(2) Rathes,Injected Meats -155"F'1.5 _ sec. * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containin« Fish, Meat, FC-6 Poultry or Rantes-165".F 15 sec. 3-401.11(C)(3) Whole-masele,Intact 'Beel'StcrakS FC -7 145"F 3401.12 Raw Animal Foods Cooked in a Microwave 165F* 3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec. __ _____ Reheating for Hot Holding ,403.11(A)&(D) PHFs 165°F 15 sec. 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 1-403.11(C) Commercially Processed RTE Food - 140"F* 3-40111(5) 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 1' -tours and From 70°F to 41"F/450F 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 1999 Food Code or 105 CMR 590.060. 21 3-501.14(0) PHFs Received at Temperatures Accarefina> to Iaw Cooled to 4I'F/45"F Within 4Homs. 61 3-501.15 Cooling Methods for PHFs 9 PHF Hot and Cold Holding 43-302.13 41 3-50 L 16(B) Cold PHFs Maintained at or below 590.004(F) 41'/45° F* Not Otherwise Processed to Eliminate 3-501.16(A) Hot PHFs Maintained at or above 14WE FC - 3 3-501.1.6(A) Roasts Held at or above 130°F. 20 Time as a Public Health Control Pasteurized Eggs Substitute for Raw Shell 3-501.19 Time as a Public Health Control* 26. 59Q_0{M(H) Variance Requirement 21 3-801.11(A) Unpasteurized Pre-packagcd Juices and BeveraLes with Warning Iabels* Consumer .Advisory Posted for Consumption of 3-801.1i(B) UseotPasteurizedEggs* 23. 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. 43-302.13 41 3-801.11 fC) Una erred Food Packa >e Not Re -served. " �.! 2 3-Fi03.1 t Consumer .Advisory Posted for Consumption of T 590.000 23. Animal Foods That are Raw. Undercooked or 43-302.13 41 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* vaecove `1111111,ei 25, _ Equipment and Utensils Pasteurized Eggs Substitute for Raw Shell 005 26. E>gs* KtzuulHtMtN I `.i 59(1S)09(A){D) I 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 io the ,fnndborne illness interventions acrd risk jo( tors Listed above, can be found in the folbotring sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC T 590.000 23. Mona ement and Personnel FC 2 .003 24. Food and Food Protection FC - 3 .104 25, _ Equipment and Utensils FC - 4 005 26. Water. Plum and Waste _ FC -5 -- .006 27. Physical Facility FC-6 .007 28. Poisonous or Toxic Materials FC -7 I .008 29. S ec7ai Re uiremenis 1 .009 30. _ Other __ _____ ."110k,",Nrk6 2.d- CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item No. Code Reference C - critical nem 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: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 16 17 18 "Denotes critical item in the federal 1999 Focxt ('ode or 105 ('MIR 590,000. 20 3-501.14(C) 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-[02.11 Common Name - Working Containers* 7-201.11 Sepal ation - Storage* 7-202.1.1 Restriction -Presence and Use 7-202.12 Conditions of Use - se`7-203.1 7 -203 . Il Toxic Containers - Prohibitions* 7-204.11 Sat»tizers.Criteria -Chemicals" 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying.Agents. Criteria - 7 -1,05.11 Incidental Food Contact, Lubricants* 7-206.11. Restricted Use Pesticides. Criteria* 7-206.12 Rodent Bait Stations" -��q 7-206.13 Tracking Powders, Pest Control and Monitorin-* "Denotes critical item in the federal 1999 Focxt ('ode or 105 ('MIR 590,000. 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3401.11A(l)(2) Eggs- 1.55°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Inmtemate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Came 3-501.16(A) Animal%- 155°F 15 sec. * 3- 401.11(B)(1)(2) Pork and Beef Roast - 130-F 121 min - in*3-401.11(A)(2) 3 -401. 11 (A)(2) Rallies, Injected Meats- 155°F 15 590.004(H) sec.* 3-401.11(A)(3) Poultry, Wild Game, Stuffed PIiPs, .009 Stuffing Containing Fish, Meat, _ Other Poultry or Ratites -165°F 15 sec. 3-401.11(()(3) Whole -muscle, Intact Beef Steaks 145`F * 3401.12 Raw Animal Foods Cooked in a Microwave 165°F'" _ 3401.11(,A)(1)(b) All Other PHFs -145°F15see. * Reheating for Hot Holding 3-403.11(A)&N) PHFs 165'F 15 sec. r 3-403.11(B) Microwave- 165° F2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Ford - 14WF* 3-403.1.1(E) Remaining Unshced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cowling 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* "Denotes critical item in the federal 1999 Focxt ('ode or 105 ('MIR 590,000. 20 3-501.14(C) PHFs Received at Temperatures According to L ov Cooled to 4FF/45°F Within 4 Hours. 3-501.15 Cooling Methods for PHFs 3-801.17 (B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PRFs Maintained at or below 41°145°F* 3-501.16(A) Hot PHFs Maintained at or above 14W 3-501.16(A) Roasts Held at or above 130°F. 27. Time as a Public Health Control 3-50119 Time as a Public Health Control* 590.004(H) Variance Re uirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801A 1(A) Unpasteurized Pre-packaged Juicesand Beverages wifl� W3rnin: Labels* 23. 3-801.17 (B) Use of Pasteurized Eebs* 24. 3-801.11(D) Raw or Partially Cooked Amaral Food and Raw Seed Sprouts Not Served. 25. 26. 3-80'1.11(Cl)Uno cued Pewd Packa'e Not Re -served, CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 23. _ Manarletrent and Personnel Animal Foods `That sae Raw, Undercooked m 24. Food and Food Protection Not Otherwise Processed to Eliminate 25. 26. Equipment and Utensils Water, Plumbing and Waste PathOvens-" 27. 3-302.13 Pasteurized Eggs Substitute for Raw Shell 28. Poisonous or Toxic Materials E es* 590.009(A) -(D) Violations of Section 59O.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 tactors. 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 iiskjwrars listed above, can be found in the following sections cif the Food Code and 105 CMR 590.000. item Good Reta l Practices FC 590.000 23. _ Manarletrent and Personnel FG -2 .003 24. Food and Food Protection FC - 3 .004 25. 26. Equipment and Utensils Water, Plumbing and Waste FC - 4 .005 FC 5 .006 27. Physical Fa_cility______ FC -6 ..007__ _ _ _ 28. Poisonous or Toxic Materials FC -7 .008 29. S eciai Requirements .009 30. _ Other _ _ _ I "'Ueun bsk62.tlnc 1 CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item 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: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1.22) (Cont.) PROTECTION FROM CHEMICALS L14 16 17 IS ��. Food or Color Additives 3-202.12 Additives"-...---.�...- 3-302.14 Protection from Unapproved Additives* 19 Poisonous or Toxic Substances 7-101..11 Identifying Information - Original Containers" 7-102.11 Cotmnon Name - Workintr Containers* 7-201.77 1 Separation - Storage* 7-202.71 Restriction -Presence and Use 7-202.12 Conditions of Ilse" 7-203.11 Toxic Containers - Prohibitions" 7-204.11. Sanitizers, Criteria -Chemicals* 7-204.1.2 Chemicals for Washing Produce, Criteria* 7-204.14 7-205.11 Dr'in t eats. Criteria" Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides. Criteria" 7-206.72 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* 00�s • * Denoics critical item in the. federal 1999 Food Code or 105 CNIR 590.004 Proper Cooking Temperatures for PHFs Received at Temperatures According to haw Cooled to 41"F145°F Within 4 Homs. PHFs 3-401.1IA(1)(2) Eggs- 155°F 15 Sec. 19 Ergs-Inunediate Service 145"Fl5sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(1?) 590.004(F) Animals - 155'F 15 sec. * 3-401.11(13)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11 (A)(2) Ratites, Injected Meats- 155°F 1.5 3-501.16(A) see. '" 3-401.1,1(1)(3) Poultry, Wild Game, Stuffed PHFs, Time as a Public Health Control Stuffing Containing Fish, Meat, 3-507.19 Poultr or Ratites -165°F 75 sec. " 3-401.11(0(3) Whole -muscle, Intact Beel Steaks Variance Re augment 145°F * 3-401.12 Raw Animal Foods Crooked in a Microwave 165°F * 3-401-1 l(A)(1)(b) _ All Other PHFs- 145°F 15 sec. ---- Reheating for Hot Holding 3-403.11(4)&(D) PHFs 1650F 15 sec. 3403.11(B) Microwave -165° F 2 Minute Standing Times' 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.1.1(E) Remaining Unsliced Portions of Beef Roasts` Proper Cooling of PRFs 3-501_ t4(A) Cooling Cooked PHFs from 140`F to 70°F Within 2 flours and From 70°F to 4l `Ft45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F145'F Within 4llours* * Denoics critical item in the. federal 1999 Food Code or 105 CNIR 590.004 21 3-501.14(0) PHFs Received at Temperatures According to haw Cooled to 41"F145°F Within 4 Homs. 3-801.11(B) Use of Pasteurized Eggs*" 3-507.15 Cooling Methods For PHFs 19 3-801.11(Ct Unopened Food Package Not Re -served. PHF Hot and Cold Holding Food and Food Protection 3-501.16(1?) 590.004(F) Cold PHFs Maintained at or below 41`145°F* 25. 3-501.16(A) Hot PHFs Maintained at or above 140°F. * .005 3-501.16(A) Roasts Held at or above 130°F. 20 ----- .006_____ Time as a Public Health Control Ph sical Facility 3-507.19 Time as a Public Health Control* 28. 590.004(H) Variance Re augment 21 3-801..1 1(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Consumer Advisory Posted for Consumption of 3-801.11(B) Use of Pasteurized Eggs*" 23. 3-801A 1(D) Raw or Partially Cooked Annual Foul and Raw Sced S Monts Not Served. ,x FC -2 3-801.11(Ct Unopened Food Package Not Re -served. 22 3-60)3- i l Consumer Advisory Posted for Consumption of 590.000 23. Annual Fo :N'fiat are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC_ -_3 Pathogens.* Eff a"6>nr2o0I 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 26- Eggs* 570,0091A}(D) violations of section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should lie 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. VIOLATIONS (Items 23-30) Critical and non-critical violation , which do not relate to the foodborne illness inteiveniionsand risk factors listed above, can be juund in the following sections of the Food Code and 105 CMR 590.000. Item Good Retalt Practices FC 590.000 23. 1 Manailement and Personnel_.. FC -2 .003 _ 24. Food and Food Protection FC_ -_3 x.004 25. Equipment and Utensils FC --4 .005 26- Water, Plumng a bind Waste FC 5 ----- .006_____ 27 Ph sical Facility FC - 6 1 .007 28. _ Poisonous or Toxic Materials FC -- 7 _ 1 .008 29. Special R ziuirements ,009 30. ------- Other ---- '.. 0119 LAFAYETTE STREET HACCP: ❑ 978-7447788 Owner Francisco M Javier PIGS' 4' Francisco Javier Inspector: David Greenbaum Date Inspected: Correc 4/29/2005 Risk Level: Permit Number: - BHP -2005-0428 Status: Tropicafe 119 City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection Open A # of Critical Violations: 22 Time IN: y` :Time OUT: Notes: 124:. - Item Status Violation Critical Urgency Nature of problem or correction _ Non-compliance with: Not Done ❑d RED Anti -Choking Tobacco FAIL FAIL ❑ ❑ RED - FOOD PROTECTION MANAGEMENT Not Done PIC Assigned / Knowledgeable / Duties FAILd❑ RED - - EMPLOYEE HEALTH Not Done RED By, Reporting of Diseases by Food Employee and PIC Personnel with Infections Restricted/Excluded FAILd❑ FAIL RED RED RED m Proper Adequate Handwashing FOOD FROM APPROVED SOURCE Not Done RED Food and Water from Approved Source FAIL ❑J RED Open A # of Critical Violations: 22 Time IN: y` :Time OUT: Notes: 124:. - Urgency Description(s): Good Hygienic Practices FAIL ❑d RED BLUE: S � g Violations Related to Good Prevention of Contamination from Hands FAIL ❑ RED Retail Practices (Critical Handwash Facilities FAIL RED violations must be corrected immediately or within 10 days)(Non-critical violations GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005 ) Page 1 of Receiving/Condition FAIL ❑d RED Tags/Records/Accuracy of Ingredient Statements FAIL ❑d RED Conformance with Approved Procedures/HACCP FAIL RED - Plans PROTECTION FROM CONTAMINATION Not Done - Separation/ Segregation/ Protection FAIL ❑J RED Food Contact Surfaces Cleaning and Sanitizing FAIL ❑d RED m Proper Adequate Handwashing FAIL ❑d RED Urgency Description(s): Good Hygienic Practices FAIL ❑d RED BLUE: S � g Violations Related to Good Prevention of Contamination from Hands FAIL ❑ RED Retail Practices (Critical Handwash Facilities FAIL RED violations must be corrected immediately or within 10 days)(Non-critical violations GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005 ) Page 1 of 0119 LAFAYETTE STREET must be corrected immediately PROTECTION FROM CHEMICALS or within 90 days)Approved Food or Color Additives RED: Violations Related to Toxic chemicals Not Done FAIL FAIL M RED W RED Foodborne Illness Interventions TIMEITEMPERATURE CONTROLS (Potentially Haz Not Done and Risk Factors (Require Cooking Temperatures FAIL ❑d RED immediate corrective action) Tropicafe 119 Reheating FAIL RED Cooling FAIL FAIL RED Hot and Cold Holding FAIL 0 RED Time As a Public Health Control FAIL 0 RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Not Done BLUE Food and Food Preparation for HSP FAIL Q RED CONSUMER ADVISORY Not Done FAIL ❑ Posting of Consumer Advisories FAIL Poisonous or Toxic Materials RED Violations Related to Good Retail Practices (Blue Not Done Management and Personnel FAIL ❑ BLUE Food and Food Protection FAIL ❑ BLUE Equipment and Utensils FAIL ❑ BLUE Water, Plumbing and Waste FAIL ❑ BLUE Physical Facility FAIL ❑ BLUE Poisonous or Toxic Materials FAIL ❑ BLUE Special Requirements FAIL ❑ BLUE Other- See Notes FAIL ❑ BLUE -Provide soap and paper towels at all handwashing stations at all times. -Have sanitizing solution of proper concentration readily available at all work stations at all times. -Have diswaher up and running for inspector to check. -Have a licensed pest control operator service the establishment on a monthly basis. Final inspection on Tuesday, May 3, 2005 at 9 am. GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005 ) Page 2 of 0119 LAFAYETTE STREET Tropicafe 119 GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005 ) Paee 3 of 0119 LAFAYETTE STREET City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Tropicafe 119 Telephone: Item Status Violation Critical Urgency Nature of problem or correction Non-compliance with: Done 978-744-7788 `Owner: "- Anti -Choking PASS ❑ Francisco M Javier Tobacco PASS ❑ PIC: FOOD PROTECTION MANAGEMENT Done a. Francisco Javier _ PIC Assigned / Knowledgeable / Duties PASS RED Inspector: EMPLOYEE HEALTH Done David Greenbaum .Date Inspected: Correct By: Reporting of Diseases by Food Employee and PIC PASS RED '5/3/2005"1 Personnel with Infections Restricted/Excluded PASS ❑/ RED Risk Level: FOOD FROM APPROVED SOURCE Done - Food and Water from Approved Source PASS RED Permit Number:, _ BHP -2005-0428 Receiving/Condition Tags/Records/Accuracy of Ingredient Statements PASS PASS ❑d ❑Q RED RED - Status: SIGNED OFF Conformance with Approved Procedures/HACCP PASS ❑/ RED # of Critical Violations: T a plans PROTECTION FROM CONTAMINATION Done `-Time IN: Time OUT: Separation/ Segregation/ Protection PASS ❑d RED Food Contact Surfaces Cleaning and Sanitizing PASS ❑d RED Notes: 125. Proper Adequate Handwashing PASS ❑J RED Urgency Description(s): Good Hygienic Practices PASS ❑d RED BLUE: " Violations Related to Good Prevention of Contamination from Hands PASS ❑d RED Retail Practices (Critical` Handwash Facilities PASS ❑d RED violations must be corrected immediately or within 10 days)(Non-critical violations GeOTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005) Page I of U"TAF-1 must be corrected immediately PROTECTION FROM CHEMICALS Done PASS RED _ CONSUMER ADVISORY or within 90 days) - Approved Food or Color Additives PASS Q RED RED, , : ,.. PASS ❑ BLUE Violations Related to Toxic Chemicals PASS ❑d RED Foodborne Illness Interventions TIMEITEMPERATURE CONTROLS (Potentially Haz Done BLUE and Risk Factors (Require.. Cooking Temperatures PASS ❑Q RED mmediate corrective action) 4 PASS ❑ BLUE Special Requirements Reheating PASSd❑ BLUE RED Other- See Notes Cooling PASS ❑d RED Hot and Cold Holding PASS RED Time As a Public Health Control PASS 0 RED 119 REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Done Food and Food Preparation for HSP PASS RED _ CONSUMER ADVISORY Done Posting of Consumer Advisories PASS 0 RED Violations Related to Good Retail Practices (Blue Done Management and Personnel PASS ❑ BLUE Food and Food Protection PASS ❑ BLUE Equipment and Utensils PASS ❑ BLUE Water, Plumbing and Waste PASS ❑ BLUE Physical Facility PASS ❑ BLUE Poisonous or Toxic Materials PASS ❑ BLUE Special Requirements PASS ❑ BLUE Other- See Notes PASS ❑ BLUE Owner will contact the Board of Health prior to any change in establishment. In accordance with the State Sanitary Code and the Federal Food Code this establishment has satisfied all requirements to operate a food establishment. GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005 ) Paze 2 of 3 0119 LAFAYETTE STREET Tropicafe 119 GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. May 03,2005 ) PaQe 3 of s e s O STANLEY J. USOVICZ, JR. MAYOR CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT COMMONWEALTH OF MASSACHUSETTS PERMIT TO OPERATE A FOOD ESTABLISHMENT In accordance with regulations promulgated under authority of Chapter 94, Section 305A and Chapter III, Section 5 of the General Laws, to operate a Food Establishment in the City of Salem is hereby granted to: Type of Establishment: FOOD SERVICE Name of Establishment: Tropicafe 119 Address of Establishment: 119 Lafayette Street Owner's Name: Francisco M. Javier Restrictions: Application Date: 4/26/05 Permit for Food Establishment 298-05 Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products These Permits Expire December 31, 2005 This permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment, In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. HEALTH AGENT CITY OF SALEM MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 -- STANLEY J. USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO MAYOR HEALTH AGENT 2005 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT TEL # ADDRESS OF ESTABLISHMENT //Q I-Rer`'eI72— 5T.9y9y D/9T0 MAILING ADDRESS (i�(if ��different) OWNER'S NAME TEL &7e CITY $,p/Q STA - CERTIFIED FOOD MANAGER'S NAME(S) _ ZIP/Q70 CERTIFICATE#(s) .f/ZQ979/ (required in an establishment where potentially hazardous food is prepared.) EMERGENCY RESPONSE PERSON -D./ HOME TEL # 61JW6-03✓� HOURS OF OPERATION: Mon.r-/o Tue. Sia Wed.ff/o Thu. -/o Fri.,,,-// Sat. f/-// Sun. TYPE OF ESTABLISHMENT FEE check only RETAIL STORE YES NO less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 RESTAURANT YES NO 0 less than 25 seats =$100 OPO 25-99 seats =$150 more than 99 seats =$200 BED/BREAKFAST YES NO $100 ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO $50 ALL NON-PROFIT (such as church kitchens) YES NO $25 Please pay total with one checly payable to the City of Salem /Od 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. Revised 1 Date0y,S, Social Security or Federal Identification Number Check# & CITY OF SALEM BOARD OF HEALTH March 17, 2004 Name of Establishment: Tropicafe AddresY.? Lafayette St. Proposed Owner: Francisco Javier Phone: 978- (0/7_ $46-o 3yl The owner of this establishment presented a preliminary Floor Plan for review in accordance with the State Food Code. This establishment is currently closed FLOOR PLAN A Hand Sink must be located within each food prep area. Therefore, a hand sink will be re -installed in the front prep area and one will be installed in the rear prep area. Hand sinks must have wall hung soap and paper towel dispensers. These must be stocked at all times. 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. I All floors, walls and ceiling must be intact, impervious and easily cleanable. All exterior windows and doors must be intact with no space for rodents or insects to enter. All equipment must be intact, properly finished, easily cleanable. A restroom exists in the rear prep area. Rest room doors may not open directly into food prep areas. A restroom may be required by the Building/Plumbing code for patrons. The owner must consult with the Plumbing Inspector. A revised floor plan and menu must be reviewed by the Board of health prior to any construction. When the Floor Plan and menu are submitted, the Board of health will conduct a thorough review for compliance with the Food Code. CERTIFICATION There must be a Certified Food Manager working at this establishment full time. When a CFM is not onsite there must be a Person -in -Charge (PIC) who is fully trained in sanitation techniques and has a thorough understanding of the operation. The owner was given information regarding upcoming Certification classes. s 3- /7 - aS Date Health Agent Proposed of Date CITY OF SALEM BOARD OF HEALTH Establishment Name:✓o Pt Cale Date: Page: of - ftem,a, No.W*, Code ReferenceRed C -Critical tem Item"��.. "DESCRIPTION OF VIOLATION / PLAN OF CORRECTION ;„ • r�Ense vR�irt aeAR�r Date Verified or loo, '01" /` to be. bow 64 /I u 112 IY"4Ai4_U el L-7!? 10jarn louey o s n F oo-,-� C.t>r rf he - tled fledw n e /rye d5P 12odoIS Ufa as Q�l,led _ oyt,=t 'SI✓I K - VkUZ-:4 &e. to ea Am, 5"C1&(J1 d4 a✓?/,r nWt4 haA) _ U=2l ti�� BaaaAJ PO Q/ dls 9's /olrsho-,w� sF o PX o mi d c act, -Ah d, _06 ods S -? 40 he, dPivi I ±;,l vAled O ✓c�. A . '(6 17) 70 - ?r7C;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 twenty-five dollars or suspension/revocation of your food permit. Corrective Action Requfredi" ❑ No ❑.Yes ❑ Voluntary Compliance ❑ Employee Restriction i Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other FORM 7348 HOBBS & WARREN - BOSTON - Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) (Cont.) PROTECTION FROM CHEMICALS 414_ Food or Color Additives 3-202.12 Additives* 3-202.14 Protection from Unapproved Additives* I5 I+ Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 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* 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 * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. g 20:4'< 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures for Cooling Methods for PHFs 3-801.11(B) PHFs 3-501.16(B) 590.004(F) 3-401.11 A(1)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 140°F* 3-501.16(A) Eggs- Immediate Service 145'F 15 Sec.* 25. 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F Sec.* FC - 5 3-401.1 l(B)(1)(2) Pork and Beef Roast- 130°F 121 Min.* Physical Facility 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 Sec.* 28. 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .008 29. Stuffing Containing Fish, Meat, .009 Poultry or Ratites - 165*F 15 Sec.* Other 3-401.1 I(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)(b) All Other PHFs - 145°F 15 Sec.* Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 Sec.* 3-403.1 l(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 16 ; 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* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. g 20:4'< 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 PHFs 3-801.11(B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/450F* 3-501.16(A) Hot PHFs 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 Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 " EL 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 590.00 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.* - 3-801.11(C) Unopened Food Package Not Re -served.* CONSUMER ADVISORY '. 22§ 3-603.11 Consumer Advisory Posted for Consumption of 590.00 23. Animal Foods that are Raw, Undercooked or FC - 2 .003 not Otherwise Processed to Eliminate - FC - 3 Pathogens.* EHecft a 11112001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* 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 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue 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 590.00. Item Good Retail Practices FC 590.00 23. Mana ement and Personnel FC - 2 .003 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 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other CITY OF SALEM BOARD OF HEALTH OW.,.P✓- PR7'Yr C/o Establishment Name: ro ca fe 119 Laa u?4Date: Page: i of item No Code fleference. + C -critical Item ,R -fled Item'. ,, DESCRIPTION OFVIOL"ATION1 PLAN OF CORRECTION '% `� - v ',�s -''; i .m PLEASE PRINT CLERKLY s 5' 'A Date Verified rll uJ o ✓ Plan,, 04,4 meou AJ S /r rr r in QIr L•,.O✓ci Ar- fit U— ✓J/ h O Q A /O Z�% Y r P_ ,-1 _ v S h Saln / e 4 an 2f ✓ / Ll n e n -o2 L5✓P s r! ✓Pll ZPr 42 �s 1 wi Dwioa(rte_ dell lker4s // he .51 I nJ w ! u 4 —all V0 / s m2.4 Jx-v-e -M-0w >' S 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. CorrectiveActionRequired: ,. '1 a. CI No ❑Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other FORM 734B HOBBS & WARREN - BOSTON \ II ne Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1.22) (Cont) PROTECTION FROM CHEMICALS 141 + Food or Color Additives 3-202.12 Additives* 3-202.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 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* 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 * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 11:19' ?11;;20; 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45*F Within 4 Hours.* Proper Cooking Temperatures for Cooling Methods for PHFs 3-801.1 l(B) PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs - 155*F 15 Sec. Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Eggs - Immediate Service 145°F 15 Sec.* 25. 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F Sec.* FC - 5 3-401.1l(B)(1)(2) Pork and Beef Roast -130°F 121 Min.* Physical Facility 3-401.1l(A)(2) Ratites, Injected Meats- 155°F 15 Sec.* 28. 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .008 29. Stuffing Containing Fish, Meat, .009 Poultry or Ratites - 165*F 15 Sec.* Other 3-401.1l(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)(b) All Other PHFs- 145*F 15 Sec.* 17r Reheating for Hot Holding 3-403.11(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) Remaining Unsliced Portions of Beef Roasts* 18 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 41017/450F 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. 11:19' ?11;;20; 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 PHFs 3-801.1 l(B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/45°F* 3-501.16(A) Hot PHFs 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 Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) "21= 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 590.00 3-801.1 l(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 3-80FI I(C) Unopened Food Package Not Re -served.* CONSUMER ADVISORY " 22`" 3-603.11 Consumer Advisory Posted for Consumption of 590.00 23. Animal Foods that are Raw, Undercooked or FC - 2 .003 not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Effect,a 1111200 25. 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell Eggs* 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 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue 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 590.00. Item Good Retail Practices FC 590.00 23. Management and Personnel FC - 2 .003 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 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other ITY OF SALEM BOARD OF HEALTH Establishment Name: Page: of Item 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: a No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure 0 Voluntary Disposal ❑ Other: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 IS 16 17 18 TIMEIfEMPERATURE 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. L1 Identifying Information -Orin nal Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storae* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use, 7-203.1.1 Toxic Containers -Prohibitions* 7-204.,11. Sanitizer's. 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. Cnte{ia* 7-206.12 Rodent Bait Stations* 7-206.13 "Cracking Powders, Pest Control and Monitoring' TIMEIfEMPERATURE CONTROLS ° Denotes critical item in the ttvferal 1999 Food Code or 105 CNIN 590.000. 19 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(l)(2) Eggs- 1.55'17 1.5 Sec. 3-501.16(B) 590.004(F) E ges-ImmediateService 145715sec* 3-401.11(A)(2) Comminuted Fish, Moats & Game 3-501.16(A) Animals - 155'17.15 sec. * 3-401.11(B)(1)(2) Pork. and Beef Roast - 130°F Ll nun* 3-401.1'1(A)(2) Ratites, injected Meats - 155'F 1.5 Eel() 4(H) sec. * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 28. Stuffing Containing Fish, Meat, FC -7 Poultry or Ratites -165'F 15 sec. 3-401.11<C)(3) Whole -muscle, Intact Beef Steaks ' 1450E * 3401.12 Raw Animal Foals Cooked in a Microwave 165'F * 3-40 1A I (A)(1)(b) All Other PHFs-145'F'15see. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165'F I5 sec. 1= 3-403.11(B) Microwave- l65° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F` 3-403.11(F.) Remaining Unsliced Portions ofBeef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Corked 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(13) Cooling PHFs Made From Ambient Temperature Ingredients to 41`F/45'F Within 4 Hours* ° Denotes critical item in the ttvferal 1999 Food Code or 105 CNIN 590.000. 19 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 PHFs 3-80L11(B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below. 41'/45° F* 3-501.16(A) Riot PHFs Maintained at or above 140'R * 3-501.16(A) Roasts Held at or above 130°F. 26. Time as a Public Health Control 3-501.19 Time as a Public Health Central* Eel() 4(H) Variance Re nirement 21 3-801,11(A) Unpasteurized Pre-packaged Juices and Beverages will, Warning l.,abcls* 3-80L11(B) Use ofPasteunzedEegs* FC - 2 FC --3_ 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed S }coats Not Served. _ Equipment and Utensils 3-801.11(C) Unopened Fcwd Package Not Re -served. 22 3-603.1 I Consumer Advisory Posted for Consumption of 23. 24. Animal Foocls'llen are Raw- Undercooked or FC - 2 FC --3_ _590.000 .003 904 Not Otherwise Processed to Eliminate _ Equipment and Utensils FC - 4; Pathog@n$., dJN[" I/V2001 26. 3-302.13 Pasteurixed Eggs Substitute for Raw Shell -,005 .006 27. E s* Violations of Section 590.009(A) -(D) in catering, mobile food, temporary mid 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. 11WAX 11i (Items 23-30) Cooical and non-critical violations, which do not relate to the foodborne illness interventions and riskfactors listed above, can be ,found in the followijtg sections of the Food Code and 105 CMR 590.000. Item Goad Retail Practices FC 23. 24. Mona ement and Personnel Food and Food Protection - FC - 2 FC --3_ _590.000 .003 904 25. _ Equipment and Utensils FC - 4; 26. _ Water, Plumbing and Waste FC 5 -,005 .006 27. Ph sical Facili�_ _ FC -6 .007 28. Poisonous or Toxic Materials FC -7 _ .008 _29. S ecial R uirements ' .009 30. Other ssvnra„m,xe.zs,� CITY OF SALEM BOARD OF HEALTH Establishment Name: . Date: Page: of Item No. Code Reference C — Critical Item R—Red Item DESCRIPTIONOF 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. ' 11 Corrective Action Requirerir ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: Violations Related to Foodborne fitness Interventions and Risk Factors (Items 7-22) (Cont.) PROTECTION FROM CHEMICALS 14 1-5 16 Food or Color Additives 3-202.12 Adcliflves" 3-302.14 _ Protection (r<mn'Clna> roved Additives* 1-501 16(A) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 CommonName-Workinn Containers* 7-201.11 Separation - St a asce' 7-20111 Restriction - Presence and Use* 7-202.12 Conditions of Use, 7-203.11 Toxic Containers - Prohibitions* 7-204.11. Sanitizers,Criteria -Cheinicals,: 7-204.12 Chemicals for Washine Produce, Criteria* 7-204.14 Drvine 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 16 PHFs Received qt 'temperatures According to Law Cooled to 41'�F145`'F Within 4 Hous. Cootin� Methods for PHFs Proper Cooking Temperatures for PHF Hot and Cold Holding 3-501.16(B) 590.004(F) PHFs 1-501 16(A) 3-401, 11A(1)(2) Eggs- 155'F'15 Sec. Roasts Held at or above 130°F. 20 Eggs- harriediate Service 1450F15sec- 3-501.19 3-401.11(A)(2) Comminuted Fish, Meats & Game VarianceRe uirement 28. Animals - 155'F 15 sec. * - FC 5 3-401.1413)(1)(2) Pork and Beef Roast - 130'F 121 min* Physical FacilityFG-8 3-401.11(A)(2) Ratites, Injected Meats -155'F 1.5 28. Poisonous or Toxic Materials_ sec. _ '..008 3-401.11(A)(3) Poultry, Wild Came, Snuffed PHFs, _ ,009 Stuffing Containing Fish, Meat, Other __-- Poultr or Ratites -16.5°F 15 sac:. �' 3=101.1 1(C)(3) Whore -muscle, Intact Beef Steaks 145'17 * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F" 3-40 Ll I (A)(1)(b) All Other PHFs - 145'F 15 sec. 1'7 Reheating for Hot Holding 3-403.11(A)&(r3) PHFs 1650.7 15 sec. ,_ 3-403.11(B) Microwave- 165° F2 Minute Standing Time" 3-403.11(C) Commercially Processed R'rb. Food - 140'F 3-40311(13) Remaining Unshced Portions of Beef Roasts 1g Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140'F^ to 7WF Within 2 Hours and From 70'F to 41°Fi45'F Within 4 Hours... 3-501.14(1) Cooling PHFs Made From Ambient Temperature Ingredients to 41'F145'F Within 4 Hours'* * Denotes critical item in ih<to deml 1999 Rod Code or 105 CMR 590.000. 3-501-1.4(C) P3-501.15 PHFs Received qt 'temperatures According to Law Cooled to 41'�F145`'F Within 4 Hous. Cootin� Methods for PHFs 14 PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Coid i?r-IFs Maintared at or below 41"/45* F- *3-501"16(A) 1-501 16(A) Hot PHFs Maintained at or above 14WR * 3-501.16(A) Roasts Held at or above 130°F. 20 Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004L1-1) VarianceRe uirement 21 3-801.11(A) Unpasteurized Prc-packaged Races and Beveta'es with Warnine labels* Consumer Advisory Posted for Consumption of 3-801.11(B) Use of Pasteurized E* s* 23. 3-801A 1(D) Raw or Partially Cooked Animal Faxi and Raw Seed Sprouts Not Seived..r FC -- 2 3-801.11(C) Una erred Foci Parka e Not Re -served, s CONSUMER ADVISORY 22 3-603.1.1 Consumer Advisory Posted for Consumption of 580.000_ 23. Animal Foods `That are Raw. Undercooked or FC -- 2 .003 Not Otherwise Processed to Elnninate Food and Food Protection------ FC -3 Patholtcns. Eli lve 20oi 25 _ 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 28. E s*' OrCt IAL MCUUMIM11fi CIV IJ 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 fl29 - Special Requiierttents. fli!`�3"itrlt7/P97 (Items 23-30) Critical mrd non-critical violations, which do not relate to the foodborne illness interventions and risk factors luted above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retell Practices FC 580.000_ 23. Mana ement and Personnel FC -- 2 .003 24. Food and Food Protection------ FC -3 .004 25 _ E uipment and Utensils FC 4 .005 28. _Water. Pluming and Waste b - FC 5 _ 7 - 27. Physical FacilityFG-8 ; -00707 28. Poisonous or Toxic Materials_ FC --7 _ '..008 29. Special Requirements _ ,009 30. Other __-- Se5u0Gmibsku2dx COURT DET NO. 4 CITATION NO. "-�;o Q - CITY OF SALEMPD A5_ °►,1 VIOLATION NOTICE 0 NAME (LAST FIRST, INITIAL) - ^� STREETADDRESS CITY/TOWN STATE ZIP !l 9 G4 LICENSE NO. LIC. EXP. DATE DATE OF BIRTH OWNER'S NAME (LAST, FIRST, INITIAL) io STREETADDRESS CITYTbw S E \ \.�j'CLJJ7 'I— REGISTRATION NO. ST. AT.EI . D T DATE OF VIOLATION TIME• El Am DATE ClTA N WRITTEN PNJEN�URYN/•L El Pm ES NO 'LOQATIQN OF VIOLATION ENF RQCIRNG pEPT.T i�9 Loma eh� Stbe ami OFFENSEJ,, CHAP. SFyCT. FIDES B�c+�f"Fo Seev�cc D � 14 - OFFICER I.D. NO. TOTAL �!T"/GY(lA/S I1/.� AI _ � DINE OFFICER CERTIFIES COPY GIVEN TO VIOLATOR 11 IN HAND DO NOT MAIL CASH - PAY ONLY BY ORDER OR BY CHECK MADE PAYAE ,n BY MAIL MONEY I HEREBY ELECT TO EXERCISE THE FIRST OPTION AS STATED ON REVERSE, CONFESS TO THE OFFENSE CHARGED, AND ENCLOSE PAYMENT IN THE AMOUNT OF $ CASE # i j SIGNATURE 6 SEE OTHER SIDE FOR FURTHER INFORMATION ENCLOSE PAYMENT IN THIS ENVELOPE, PEEL AND SEAL e COURT DOCKET NO. CITY OF SALEM h�. VIOLATION NOTICE CITATION NO. PD 4519 NAME (LAST, FIRST, INITIAL) STREETADDRESS ` CITY/TOWN STATE ZIP / l 9 L4T�zr P7f LICENSE NO. LIC. EXP. DATE DATE OF BIRTH OWNER'S NAME (LAST, FIRST, INITIAL) /9 STREETADDRESS CITY/TOWN STATE ZIP REGISTRATION NO. STATE EXP. DATE MAKETVPE YEAR COLOR DATE OF VIOLATION TIME DATE CITATION WRITTEN flEflSJUflYRQY L N ❑ AM ❑ PM f/u� ES ❑ NO LOCATION OF VIOLATION ENF RCING DEPL- u A' 14 41 //4 Gnirrr�e% Sf 3�4n,A 16,rr YC) OFFENSE CHAP. SECT. FINES SSc e B . �'2S /fir rx S7,V j.//G c D %PK✓j7I f OFFICER- LD. NO. TOTAL C"• FINE n� / V• (�'//."((_S%%7/Y/S DUE OFFICER CERTIFIES COPY GIVEN TO VIOLATOR ❑ IN HAND X JXBYMAIL DO NOT MAIL CASH - PAY ONLY BY POSTAL NOTE, MONEY ORDER OR BY CHECK MADE PAYABLE TO: CITY CLERK CITY HALL 93 WASHINGTON STREET SALEM, MA 01970 TEL. (508) 745-9595 X 251 1 HEREBY ELECT TO EXERCISE THE FIRST OPTION AS STATED ON REVERSE, CONFESS TO THE OFFENSE CHARGED, AND ENCLOSE PAYMENT IN THE AMOUNT OF $ CASE # SIGNATURE SEE OTHER SIDE FOR FURTHER INFORMATION ENCLOSE PAYMENT IN THIS ENVELOPE, PEEL AND SEAL STANLEY J. USOVICZ, JR. MAYOR CITY OF SALEM9 MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT COMMONWEALTH OF MASSACHUSETTS PERMIT TO OPERATE A FOOD ESTABLISHMENT In accordance with regulations promulgated under authority of Chapter 94, Section 305A and Chapter III, Section 5 of the General Laws, to operate a Food Establishment in the City of Salem is hereby granted to: Type of Establishment: FOOD SERVICE Name of Establishment: Tropicafe 119 Address of Establishment: 119 Lafayette Street Owner's Name: Patricio Hernandez Restrictions: Application Date: 12/30/2003 Permit for Food Establishment 241-04 Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products These Permits Expire December 31, 2004 This permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment, In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. HEALTH AGENT 0 STANLEY USOVICZ, JR. MAYOR CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741 -1800 FAX 978-745-0343 JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT 2004 APPLICATION FOR PERN(IT TO OPERATE A FOOD ESTABLISHMENT • NAME OF ESTABLISHMENT / YO (P I ra-, P TEL # '% -70 7T�^�Z7i� ADDRESS OF ESTABLISHMENT / y %- MAILING ADDRESS (if different) OWNER'S NAME��r0 fns G n/(��s TEL9-30 9-c AD Cll CERTIFIES (required in an establishment where potentially hazardous food/ is prepared.) ��/��Q� EMERGENCY RESPONSE PERSON Et�/YGG� �[ C?7i/!//i1iOME TEL # 9L D HOURS OF OPERATION: Mon. a Tue.�Wed.B TThu. cT-T Fri.0-2'Sat. rS Sun.g $ TYPE OF ESTABLISHMENT RETAIL STORE YES NO RESTAURANT YE NO p� BED/BREAKFAST YES NO FEE check only less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 less than 25 seats =$100 25-99 seats =$150 more than 99 seats =$200 $100 ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO $50 ALL .NON-PROFIT (such as church kitchens; YES NO $25 Please pay total with one check payable to the City of Salem This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my bBstknowledge an belief, h ve filed all st to to returns and paid all state taxes required under the law. Date Social Security or Federal Identification Number Revised 11/03/03 FOODAP2.adm Check#& di Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT Salem Board of Health 120 Washington Street, 0 Floor Salem, MA 01970-3523 Tel. (978) 741-1800 Fax (978) 745-0343 Name Date T of O eration s Type of Inspection Food Service ❑ Retail ❑ Routine l-RLsinspection Tltewff CI*Af T�U Address l, g ,xr- Risk Level .01 ❑ Residential Kitchen ❑ Mobile Previous Inspection Date: Telephone 7YV- 77 [I Temporary ElPre-operation Ownery.r� HACCP Y/N " /'r• 61 a A R ❑ Caterer ❑ Bed & Breakfast ❑ Suspect Illness ❑ General Complaint Person in Charge (PIC) Time In: Out: Permit No. ❑ HACCP ❑ Other Ins ector P t G'7,t >l xu Gd{Drr viviauvn cnecKeu requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009( E) ❑ 590.009 (F) ❑ action as determined by the Board of Health. =FOOD PROTECTION MANAGEMENT: ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ,❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION"' ,... ❑ 8. Separation/ Segregation/ Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. EC leN=° 23. Management and Personnel (FC -2)(590.003) 4. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other S:5901ne dFo m -14.dx ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities .PROTECTION FROM CHEMICALS m ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIMEITEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP), ,. ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspector's Signa t Print: PIC's Signature: Y. Print: ! L��L� V��S Page % o Pages u Violations Related to Foodborne Illness interventions and Risk Factors (items 1-22) FOOD PROTECTION MANAGEMENT 1 590.003(A) AssigntnentofResponsibility* 590.Q03(B) Demansh.{tion of Knowledge* �21(Y3.('1 Person in charge -duties 2 590.003(C) Responsibility of tire person in charge to - require reporting by food employees and 590.004(A -B) a �ticants"` 590.003(F) Responsibility Of A Raid Employee Or ika Foaf in a Hermeticalli Sealed Container' Applicant: ro Report To The Person In 3-201_13 Charge* 590.003((➢) Re tart n b Person in Charge* 3 590.(H)3(D) Exclusions and Restrictions* 590.003(1:) Removal of Exclusions and Restrictions 4 .... - Fcod and Water From Regulated Sources 590.004(A -B) Compliance with Food Law" 3-201.12 Foaf in a Hermeticalli Sealed Container' 3-201_13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products. Pasteurized* 3-202.16 Ice Made From Potable Drinking Witter - ater*5-1.01. 5 -1 Col.I.1 Drinkht . Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(8) Water Meets Standards in 310 CMR 22.0* Shellfish and Fish From an Approved Source 3-201.14 Fish anct Recreationally Caught Moihiscan Shellfish" 3-201.15 Molluscan Shellfish frotn NSSP Iz ted Sources" 3-202.18 Game and Wild Mushrooms Approved by Requiatory Aumont Shellstock Identification Present* 590.004(0) Wild Mushrooms* 3-201.17 Game Animals* Receiving/Condition y 3-20111 PHFs Received at Proper Temperatures* 3-202.15 Package Ince� 3-101.11 Food Safe and Unadulterated 6 4-501.112 Tags/Records: Shellstock 3-202.18 Shellstock Identification * 3-203.12 Shellstock Identification' Maintain -0 Tags/Records: Fish Products i 3-402.11 3-402.12 Parasite Destruction* _ Records, Creation and Retention* 590.0040) Labeling of Ingredients' '7 4-602.11 Conformance with Approved Procedures /HACCP Plans 3-502.11 3-502.1.2 Specialized Processing Methods* Reduced oxygen Packaging, criteria* 6-103.12 LConformance with Approved Procedarw �d�OSr'vclS�� fJYIG[75 ro al iten(yn-u4a�/9Z&* dtq ur IO..J! Il ft S.OT( . r •'" 4 PROTECTION FROM CONTAMINATION 8 Gross -contamination 3-30211(A)(1) Rau Animal Foods Separated from and RTE Fouds* -Cooked Contamination from Raw Ingredients 3-302.11(A)(2) Rav, Animal Foods Separated from Etch Other* Contamination from the Environment 3-302.11.(A) F(>nd Protecti1111 3-30115 4b"ashin gFruits and Vegetables 3-304.11 Food Coufrrct with Equipment and Utensils* Contamination from the Consumer 3-306.14(A)(B) Returned Food and Rescrvice of Faod* Dispositlon of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* y Food Contact Surfaces 4-501.111 Manual Warewmi ing- Hot Water Sanitization Temperatures' 4-501.112 Mechanical Warewashing- Hot Water Sanitization Temperatures* 4501.114 Chemical Sanitization- temp., pH, concentration and hardness. * i 4-6011 I(.A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Counter Surfaces o_E E ui ment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* 10 _ Proper, Adequate Handwashing 2-301.11 Clean Condition -Hands and Arms'` 2-301,12 Cleanins Procedure* 2-301.14 When to Wash* 1.1 Good Hygienic Practices 2-401.11 Eatin ,Drinking or Using Tobacco"` 2-401.12 Discharges From the Eyes. Nose and Mouth* 3-301.12 Preventijvg Contamination Wlten Tastin '` 12 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Ent f iceq* 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Ca acides* 5-204.11 Location and Placement* 5-205.11 ActewsibihY.OterationandMsintenance Supplied with Scap and Hand Drying Devices (i-301.II Handwashing Cleanser, Availability 6-301.12 HandD in * Provision CITY OF SALEM wBOARD OF HEALTH Establishment Name:yte"1XX*gxC Date: /��ld✓ Page: of Item No. Code Reference - C - Critical nem R — Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified /c 1krirew over 4%�.14er' /Aad N e)~Ad® r w doeP x c4e ox-a1� ��tJ 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 suspension/revocation of your food permit. Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure 0 Voluntary Disposal 0 Other: Violations Related to Foodborne Illness interventions and Risk Factors (items 1.22) (Cont.) PROTECTION FROM CHEMICALS 14 -Food L 17 * Denotes critical item in tiny Wend 1999 Pooh Code or TOS CMP 590,000. or Color Additives 3-202.12 Additives* 3-302.14 Protection trona Unapproved Additives* 3-$0 t. l l (C) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers'` 7-102.11 Common Nante - Working Containers* 7-201.11 Se.-aration- StoiaEc* 7-202_11 Restriction - Presence and Use* 7-202.12 Conditions of Ilse* 7-20311 Toxic Contamers - Prohibitions* 7-204.11. sanitize,.,, Criteria - Chemicals* 7-204.12 Chemicals for Washur¢ Produce, Criteria" 7-204.,14 Dring Aeeuts. Criteria* 7-205.11 Incidental Food Contact, Lnbncants'* 7-206.11 Restricted Use Pesticides, Criteria* 7-206-12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* * Denotes critical item in tiny Wend 1999 Pooh Code or TOS CMP 590,000. Proper Cooking Temperatures for E3-501.15 PRFs 3-401.11AC)(2) Eggs -m 155`F 15 Sec. 3-$0 t. l l (C) Er>;s-Ltvnediate Service I<t5°F15sec+ 3-401.11(A)(2) Comminuted Fish, Meats & Game _ Animals - 155°F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) R--nite,s, Injected Meats- 155°F 15 26 sec. * 3-40 1. 11 (A)(3) Poultry, Wild Game, Stuffed PHFs, - 27. Stuffing Containing Fish, Meat, Poultx or Kadtes-165°F 75 sic. 3-401.11(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)(b) All Other PHFs -145°F15see, Reheating for Hot Holding 3-403.11(A)&(U) PHFs 165°F 15 see. 3-403.11(B) Microwave- 165° F 2 Minute Standing Tune" 3-403.11(C) - Commercially Processed RTE Food - 140°F* 3-403.11(E) Remainiru, Unsheed Portions of,Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140`17 to 90°F Within 2 Flours End From 70°F to 41°F145°F Within 4 Hours. * 3-501,14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41 `F145°F Within 4 flours* * Denotes critical item in tiny Wend 1999 Pooh Code or TOS CMP 590,000. 21 3-801.'11(A) 3-501.14(0) PRFs Received at Temperatures According to Law Cooled to 41°F(45°F Within 4Hours. E3-501.15 Cooling Methods for PHFs 19 PHF Hot and Cold Holding 3-$0 t. l l (C) 3-501.16(3) Cold PFIFs Maintained at or below 590.004(F) 41`/45°F* Not Otherwise Processed to Eliminate 3-501.16(4) Hot PHFs Maintained at or above 140°F.* _ 3-501.16(A) Roasts Held at or above 130°F. 20 Time as a Public Health Control Pasteurized Eggs Substitute for Raw Shelf 3-501.19 Time as a Public Health Control* 26 590.004(H) Variance Re uirentent 21 3-801.'11(A) Unpasteurized Pte -packaged Juices and Beverages with Warruns Labels* 3-90L1I(B) Use ofPastenrizedEges* 3-801.1 I(D) Raw of Partially Cooked Animal Food and Raw Seed S trouts Not Served. 3-$0 t. l l (C) Uno erred F<xxi Package Not Re -served. 22 3-60'3.11 Consumer Advisory Posted for Consumption of FC-�Sgpppp 23. Animal Foods That are Raw. Undercooked or _ FC - 2 .003 Not Otherwise Processed to Eliminate _ Food and Food Protection _ Pathogens.* E1"`""evr,-- 25 3-302.13 Pasteurized Eggs Substitute for Raw Shelf FC 4 .005 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. Either 590.009 violations relating to good retail. In actices should be debited under #129 - Special Requirements. DAM111 (items 23-30) Critical and non-critical violations, which do not relate io the foodborne illness inrervenrions and risk factors listed above, can be; fotrnd in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices- FC-�Sgpppp 23. Mena ement and Personnel _ FC - 2 .003 24. _ Food and Food Protection _ FC - 3 .004 25 Equitimeni and Utensils FC 4 .005 26 Water, Plumbing and Waste - - FC -5 .006__ - 27. - _ Physical Facility _ FC-6 � .007 28. Poisonous or Toxic Materials FC -- 7 .008 29. S octal Re uiremsnis i .009 30. Other 13110Wn„bxk6-2.�,- Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT Salem Board of Health 120 Washington Street, 4th Floor Salem, MA 01970-3523 Tel. (978) 741-1800 Fax (978) 745-0343 Name Date ' T of O eration s of Inspection T] Food Service ❑ Retail outi ❑ Re -inspection 141C4fO7 /r Le Address q tifr+ t% rfla Risk JTV_, Telephone Level ElResidential Kitchen Previous Inspection �Iqy- i7A91 Af ❑ Mobile ❑❑ Catenary ❑ Bed & Breakfast Date: ElPre-operation ❑ Suspect Illness ❑ General Complaint Ownercro �� HACCP Y/N Person in Charge (PIC) Time In: Out: Permit No. El HACCP ❑ Other Inspector yW i 6L"IL vWH tacn violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009( E) ❑ 590.009 (F) ❑ action as determined by the Board of Health. "EOOYOROTECTION MANAGEMENT �- _,,; '1 ti -' 1. PIC Assigned / Knowledgeable / Duties `EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded _ FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans r'PROTECTION FROM CONTAMINATION? ❑ 8 Separation/ Segregation/ Protection ltd 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. aC N- 23. Management and Personnel (FC -2)(590.003) 4. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other S: 5001ns dFom 14. d. IA1 ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities PROTECTION FROM CHEMICALS '"1 ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Haiardous Foods) . ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18 Cooling 19. Hot and Cold HoldingI64 ❑ 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) is ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Items 1-22): Official Order for Correction: Based on an inspection. . today, the items checked indicate violations of 105 CMR 590.000/federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: ,?/04/ Inspector's Signat e: - - Print: PI 's Signature: =` Print: � � �v S Page704Pages Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) FOOD PROTECTION MANAGEMENT 1 590.003(A) I Assignment ofResponsibility* 590.003(B) Demonstration of Know ledger 2-103.11 Person in charge -- duties EMPLOYEE HEALTH 2 590.003(C) Responsibility of the person in charge to Compliance with Food Law* 3-201.12 require reporting by food employees and 3-201.13 - aPi>Iicaus* Shell Eggs* 590.003(F) Responsibility OfAFood Employee Or An 3-202.16 Ice Made From Potable Drinking Water* Applicant To Report To The Person In Drinking Water from an Approved System* 590.006(A) Charge* 590.006(B) 590.003(G) Reporting by Person in Charge* 3 1 590.003(D) Exclusions and Restrictions* 3-201.15 590.003(Ej Kemoval of Exchisions and Restrictions 4 103 In C Ffsjv�t-t=r * ��i at7*32 -Denotes critical item in the tedead 1999 Food Code or 105 CMR 590.000. $ Food and Water From Regulated Sources 590.004(AB) Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 F,g �s and MilkProducts. Pasteurized* 3-202.16 Ice Made From Potable Drinking Water* 5-101.11 Drinking Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.01 Food Contact with Equipment and Utensils* Shelffkh and Fish From an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Iisted Sources* Returned Food and Reservicc of Food* Game and Wild Mushrooms Approved by Re ulafo Author,'t 3-202.18 Shollstock.Identification Present* 590.004(0) Wild Mushrooms - 3 -201.17 Game Animals* 4-501.112 Receiving/Condition 3-202.11 PHFs Received at Proper Temperatures" 3-202.15 Package hrte rit 3-101.11. Food Safe and Unadulterated Tags/Records: Shellstoek 3-202.18 Shellstoek Identification' 3-203.12 Shellstoek Identification Maintained* Tags/Records: Fish Products 3-402.11 Parasite Destruction - 3 -40112 Records. Creation and Retention* 590.004(7) Labeling of Ingredients' Clean Condition - Hands and Arms4` Conformance with Approved Procedures /HACCP Plans 3-502.11 S ecializedProcessingMetfiods* 3-502.12 Reduced ax gen tacka ring, criteria"' 8-103.12 Conformance with A. roved Ipxocedures* -Denotes critical item in the tedead 1999 Food Code or 105 CMR 590.000. $ Cross -contamination 7302:11(A)(1.) Raw Animal Foods Separated from Cooked and RTE Fails* Contamination from Raw Ingredients 3-30211(A)(2) Raw Annual Foods Separated from Each Other' L-302 I I (A(A) Contamination from the Environment Food Protection - 3 -302.15 Washing Fruits and Ve*etables 3-304.11 Food Contact with Equipment and Utensils* Contaminatlen from the Consumer 3-306.14(A)(B) Returned Food and Reservicc of Food* 1:97: 3-701.11 Disposition of Adulterated or Contaminated Food Discarding or Reconditioning Unsafe Food* Food Contact Surfaces 4-501.111 Manual Warewashing- HotWater Sanitization Tent eratures* 4-501.112 Mechanical Warewashing- IiotWater Sanitization Temperatures* 4-501.114 Chemical Sanitization- temp., pH; concentration and hardness. 't 4-60 1 A I (A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of EquipmontFood- Contacz Surfaces and Utensils* 4-702.11 Frequency of Sanitization of U'tensilsand Foal Contact Surfaces of E tri stent* 4-703.11 Methods of Sanitization -Hot Water and Chemical* 10 Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms4` 2-301..1.2 Cleaning Procedure* 2-301.14 When to Wash* 1 t Good Hygienic Practices 2-401.11 Eating, Drinking or Using Tobaca>* 2-401.1.2 Discharges From the Eyes, Nose and Mouth* 3-301.12 Preventing Contamination When Tasting" 12 Prevention of Contamination from Hands 590.00=4(8) Preventing Contamination from Employees* 13 Handwash Facilities 5-203.11 5-204.11 Conveniently Located and Accessible Numbers and Ca acities* Location and Placement* 5-205.11 Accessibility. Operation and Maintenance 6 301.14 Supplied with Soap and Nand Drying Devices Handwashing Cleanser, Availability 6-301.12 Hand Drvin , Provision CITY OF SALEM BOARD OF HEALTH Establishment Name: V i&>Jox"Date: III -7 v Page: of Item No. Code Reference C - Critical item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date R - Red Item " Verified PLEASE PRINT CLEARLY 9 C lS0AyIN U�/ LFH s s o `�' (16Ae710t_ vwr r d nrrr �/ of hI C rtf"" t lll+ tr 1 A ddsx Irl Kd 4/ Ata _ /+SME a.A- r4CP 6 -Ar pj- t / UKr /1011' " itfrOMIZZ440111rif TO a4aall1` " t'tof,( t � rn F d -5A AO S /1w X c.--AKWt'ci vf- /tt 44 s� 4 664 P ,.f S' !i IC r/t / P• EI ft. c f 114 1 r 1AIr At4 Afe- ULA41,ftr cyle<odg 39ILti, .t'P e J taN _ �i 1�1 M P a'/L . K- J fr itA f Q ° Imo- 6t�w/: Discussion With Person in Charge: I have read this report, have had the opportunity to ask questions and agree to correct all inspection, to observe all conditions as described, and to violations before the next ins p comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in. daily fines of tw�yrfive dollars or sas�ension/revocation of your food permit. - 1�--c�3 Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion 11 Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: U Violations Related to Foodborne Illness Interventions and Risk Factors (items 1.22) (Cont.) PROTECTION FROM CHEMICALS 14 16 17 18 YfIJiI�Ii�r417�7:`tU:i��Z�7i!Yi 7�7�: Proper Cooking Temperatures for Food or Color Additives 3-202.12 3-401.11A(1)(2) Additives* 3-302.14 E,,us- lmmedi ate Service 145'F I 5sec- _ Protection Prole( Unapproved Additives* Comminuted Fish. ,Meats & Game 3-501.16(A) Poisonous or Toxic Substances 7-101.11 7-102.11 Pork and Beef Roast - 1307 121. into Identifying Information - Original Containers" Common Name - Working Container'" 7-201-11 28. Separation - Storage " 7-20111 Poultry, Wild Game. Staffed PHFs, Restriction- Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 7-204.1.2 145"F* Sanitizers.Criteria- Chemicals* Chemicals for Washing Produce. Criteria* 7-204.14 Drvinv Agents. Criteria* 7-205.11 All Other PHFs - 14i°F 15 sec. Incidental Food Contact, Lubricants* 7-206.11 3-40311(A)&(D) Restricted Use Pesticides, Criteria* 7-206.12 Microwave- 165' F 2 Minute Standing Rodent Bait Stations* 7-206.13 3-403,11(C) Tracking Powders, Pest Control and Monitoring* YfIJiI�Ii�r417�7:`tU:i��Z�7i!Yi 7�7�: * Denotes critical item in the tulerd 1999 Food Code or 105 Cyl R 590.000. - - k. 3-50114(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 1557 15 Seo. 3-501-16(B) 590.004(F) E,,us- lmmedi ate Service 145'F I 5sec- 3-401.1 I (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 - 1307 121. into 3-401.11(A)(2) Ratites, Injected Meats - 1.55'F 15 28. sec. * 3-401.11(A)(3) Poultry, Wild Game. Staffed PHFs, 129. Staffing Containing Fish, 'Meat, Poultry or Ratites -165°F 15 sec. 3-401.11(0)(3) Whole -muscle, Intact Beet Steaks _ T 145"F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165'F 3-401.11(A)(1)(b) All Other PHFs - 14i°F 15 sec. Reheating for Hot Holding 3-40311(A)&(D) PHFs l65°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) Remnining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PRFs from 140'F to 70'F Within 2 Hours and From 70+ to 41.'F145'1- Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41'F145'F Within 4 Hours* * Denotes critical item in the tulerd 1999 Food Code or 105 Cyl R 590.000. - - k. 3-50114(C) PHFs Received at'remperatures According to Law Cooled to 41'F145°F Within 4 Hours, 3-501.15 Coolina;Methods for PHFs 19 PHF Hot and Cold Holding 3-501-16(B) 590.004(F) Cold PHFs Maintained at or below, 41°145' F* 3-501.16(A) Hot PHFs Maintained at of above 14WKF 3-501.16(A) Roasts Held at or above 130'F. 20 Time as a Public Health Control 3-501.19 59(kt(H) 0.o Time as a Public Health Control* Variance Recuncment 21 FOR HIGHLY SUSCEPTIBLE I'SR1:111 R_i i i I�3a Fzil •.T.�"ij 3-80 1A I (A) Unp uteurized Pre-packaged Juices and Berea a g es with Warning Labels* 3-801.11(B) Use of Pasteurized Eos* 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. 3-801.11((.1) c Not Re -served.'" CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23 Animal Foods That are Raw. Undercooked or FC -2 .003 Not Otherwise Processed to Eli ninate ' Food and Food Protection - -- - - E ui meet and Utensils Water, Plumbing and Waste FC -- 3 - _ FC 4 FC - 5 Pathogens,* err =era """" 27. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .007 28. Eg rs* 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 - Special Requirements. (Items 23-30) Critical and non-critical violations, which do not relate to the foodhorne illness interventions and risk factors listed above, can he found in the following sections of the Food Code and 105 CMR 590.000. '. Item I Good Retail Practices 590.000 23 : Mang ement and Personnel FC -2 .003 24. r- - 25. 26. ' Food and Food Protection - -- - - E ui meet and Utensils Water, Plumbing and Waste FC -- 3 - _ FC 4 FC - 5 .004 .005 27. Ph siert Facilit I FC -6 .007 28. Poisonous or Toxic Materials FC - 7 .008 129. I�ecial He�ulrements ,009 Other _ T CITY OF SALEM BOARD OF HEALTH r^ Establishment Name: 1 ;ey / Cwgpit Date: ///Z'i A Page: ? of Item Code C - Critical ItemI - - DESCRIPTION OF VIOLATION / PLAN OF CORRECTION Date No. Reference R— Red Item j o .� a r r o � Verified LA w -rtc Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this, report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re -inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty=fi a dollars orstar ension/revocation of L] Embargo ❑ Emergency Closure your food permit. 1--- I ❑ Voluntary Disposal ❑ Other: Violations Related to Foodborne fitness Interventions and Risk Factors (items 1.22) (Cont.) 14 Food or Calor Additives 3-202.12 Addifi%es'" � 3-302.14 Protectionfrom Lhta xj oved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Conlamers* 7-10111 Common Natne - Working- Containers - 7 -201.11 Se �aration-Si'ora e"` 7-2(12.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-2011.1 ToxieContainers- Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals,` 7-204.1.2 Chemicals for Washine Produce, Criteria" 7-204.14 ming Agents. Criteria* 7-205.1I Incidental Food Contact. t.ubncants* 7-206.11 Restricted Use Pesticides. Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring--* 17 TIME/TEMPERATURE CONTROLS * Denotes critical nein in the Iridal 1999 Food Code of 105 CMR 590.000. .lb Proper Cooking Temperatures for PHFs Received at'I'emperaiures According to taw Cooled to 41'F/45`F Within 4 Rows. Conlin, Methods for PHFs PHFs 3-401.11A(1)(2) _ Eggs- 155'F 15 Sec. FC -2 Eggs- 'hunn di ate Service 145'Fi Ssee* 3-401.11(A)(2) Comminuled Fish, Meats & Game 3-50L16(A) Animals- 155'F 15 sec. 3-401. t I (B)11)(2) Pork and Beef Roast - I10'F 121 min* 3-401.11(A)(2) Ratites, Injected Meats - 155°F'1.5 28. Sec. * 3-401.1I(A)(3) Poultry, Wild Game, Stuffed PHFs, Time as a Public Health Control„ Stuffing Containing Fish, Meat, 590.004(H) Poultry or Ratites -165°.F 15 sec. ^` 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F " 3-401.12 Raw Animal Foods Cooked in a Microwave 165`F * .. 3401.11(A)(1)(b) All Other PHFs -145°F 15 sec. Reheating for Hot Holding 3-403.11(A)r&(D) PHFs 165'17, 15 sec. * 3-403.11(B) Microwave- 165' F2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 4-403.11(E) Remaining Unslieed Portions of Ltcef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 1,40'F to 70'F Within 2 Hours and From 70"F to 4t'F145'F Witton 4 Hours. 3-501_'14(6) Cooling PHFs Made Front Ambient 'Temperature Ingredients to 41'F145"117 Within 4 Ilours'k * Denotes critical nein in the Iridal 1999 Food Code of 105 CMR 590.000. .lb REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-501.14(C) 3-501.15 PHFs Received at'I'emperaiures According to taw Cooled to 41'F/45`F Within 4 Rows. Conlin, Methods for PHFs I9 3-801.15(6} PHP Hot and Cold Holding FC -2 3-501.16,M) 590.004(F) Cold PHFs Maintained at or below 41`145°F* - _ _ Food and Food Protection 3-50L16(A) Hot PHFs Maintained at or above 140`F. 25. 26. 27. 3-501.16(A) Roasts Held at or above 130°F. 2D 28. Time as a Public Health Control FC- 7 3-501.19 Time as a Public Health Control„ S ecial Re uiremenis Other 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteiii-i ,ed Pre-packaged Juices and Beverages with ltiarning Ulbels* 590.000 � 3-801.15(6} Use of PastemizedELss' FC -2 3-801.11(D) Raw or Partially Cooker( Animal Food and Raw Seed S >r<tuts NoC Served. '" - _ _ Food and Food Protection 3-821.11(C) Uno enedFoodPacka=eNotRe-servecL„ 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 � 23. Animal Foods `That are Raw, t(nderaroked or FC -2 .003 Not Otherwise Processed to Eliminate - _ _ Food and Food Protection -FC - 3 Pathog, ns.* En""' "I"'01 25. 26. 27. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 _ .006 1.007 28. E s" staRIPu.OWitakI Il 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 1129 - Special Requirements. foxcrr1i77 (Tteins23-30) Critical and non-critical violations, which do not relate to the foodborne illness inteiventions and risk ftictors listed above, can be ,found in the following seclions of the Food Code and 105 CMR .590.000. Item Good Retail Practices FC 590.000 � 23. - - Mana ement and Personnel FC -2 .003 24. - _ _ Food and Food Protection -FC - 3 .004 25. 26. 27. _ ,Equipment and Utensils Water, Romblon and Waste Phslcal Facility _ FC - 4 FC -5 FO -6 .005 _ .006 1.007 28. Poisonous or Toxic Materials FC- 7 .008 29. _ 30. S ecial Re uiremenis Other ___I .009 S Mui i' Ilk, 2.@s r Massachusetts Department of Public Health Salem Board of Health 120 Washington Street, 4th Floor Division of Food and Drugs Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Date, Tvae of Operation(s) Type of Inspection % 'g C4 ®Food Service El Retail 0 -Routine ❑ Re -inspection Address/, Risk L ` Level ❑ Residential Kitchen Prev'ou Inspection Telephone 9 M ^ -2 ❑Mobile ElTemporary Date: /�b ho ElPre-operation Owner HACCP YM Z ❑ Caterer ❑ Bed & Breakfast ❑ Suspect Illness ❑ General Complaint Person in Charge (PIC)_ Time In: Out: Permit No. ElHACCP El Other s sf �/ r/� r-acn violation cnecltea requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti -choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009( E) ❑ 590.009 (F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH u. a ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE -1 1. ` ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition a El 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans 'PROTECTION FROM CONTAMINATION ❑ 8. Separation/ Segregation/ Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 0125. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) X27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (Fc -7)(590.008) 29. Special Requirements (590.009) 30. Other S : 501ns (Form -ia.cx ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities nPROTECTION FROM CHEMICALS ` ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Haiardous Foods) [116. Cooking Temperatures ❑ 17. Reheating ❑ /118. Cooling 2/19. Hot and Cold Holding ❑ 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions C and Risk Factors (Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: cto ' n t' f ' i /. fit; C' ignature: A // _ Ar�A Print, , / Page L of?� Pages Violations Related to Foodborne illness Interventions and Risk Factors (Items 1-22) FOOD PROTECTION MANAGEMENT I 590.003(A) Assi. €raiment ofResponsibility* 590.003(B) Demonstration of Knowledems_ 2-10311 Person in charge - duties EMPLOYEE HEALTH 2 590.003(C) Respousibility of the person in charge to Com 1p [.ince w ith I rx d Law* 2-201.12 require reporting by food employees and 3-201.13 Fluid Milk and Milk Products* applicants^ Shell E gs* 590.003(F) Responsibility Of A Food Employee Or An 3-202.16 Ice Made From Potable Drinking Water' Applicant To Report To The Person In Drinkim, Water from an Approved Svstem'r 590.006(0)Bottled Charge* 590.006(13) 590.003(G) Reporting by Person in Charge., 3 590.003(D) Exclusions and Restrictions* 3-201.15 590.003(E) Removal. of Exclusions and Restrictions 0 a 6 * DenoteF critical item in the federal 1999 Fast Code m- 105 CMR 590.000. w $ Food and Water From Regulated Sources 590.004(A -B) Com 1p [.ince w ith I rx d Law* 2-201.12 Fond in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell E gs* 3-202.14 E,ws and Milk Products. Pasteurized* 3-202.16 Ice Made From Potable Drinking Water' 5-101-11 Drinkim, Water from an Approved Svstem'r 590.006(0)Bottled Drinking Water* 590.006(13) Water Meets Standards in 310 CMR 22.0* Washing Fruits and Vegetables Sheiifish and Fish From an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Contamination from the Consumer Game and Wild Mushrooms Approved by Authority -Regulatory 3-20118 Shellstock Identification Present"` 590-004(C) Wild Mushrooms` 3-201.17 Game Animals* 3-701.11. Receiving/Condition 3-20111 PI-IFs Received at Pro er Tem>eratures" 3-202.15 Package Trate nit 3-101.1.1 Food Safe and Unadulterated'k Tags/Records: Shellstock 3-202.18 ShellsuwkIdentification 3-203.12 Shellstock Identification Maintained* Tags/Records: Fish Products 3-402.11. PmasiteDestruction" 3-402.12 Records. Creation and Retentions" 590.004(7) Labeling of Ingredients` Frequency of Sanitization of Utensils and Food Contact Snrf ices of L ui menY* Conformance with Approved Procedures IHACCP Plans 3-502.11 Specialized Processing Methods* 3-502.12 Reduced oxv en aekagin ,criteria* 8-103.12 Conformance with Approved Procedures* * DenoteF critical item in the federal 1999 Fast Code m- 105 CMR 590.000. w $ -T302 Cross -contamination -11(A)(l) Raw Animal Foods Separated from Cooked and RTE Foods" Contamination from Raw ingredients 3-30111 (A)(2) Raw Animal Foods Separated fiom Each Other:` Contamination from the Environment 3-302A I(A) Food Protection* 3 302. 15 Washing Fruits and Vegetables 3-304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14(A)(B) Returned Food and Resertice of Frxx1* Disposition of Adulterated or Contaminated Food 3-701.11. Discarding or Reconditioning Unsafe Food* 9 Food Contact Surfaces 4-501.111 Manual Wlarewashme - Hot Water Sanitization Tem eratlaes* 4-501.112 Mechanical Warewashing-Hot Water Sanitization Tem )eratures'r 4-501,114 Chemical Sanitization- temp., pH, concenhation and hardness. 4-601.11(A) Equipment Fool Contact Surfaces and Utensils Clean* 4-60111 Cleaning fir equencyof Equipment Food - Contact Surfaces olid Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Contact Snrf ices of L ui menY* 4-703.11 Methods of Sanitization - Hot Water and Chernical* 10 Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* 11 Good Hygienic Practices 2-401.11 Eating, Drinking or Using Tobacco* 2-401.12 Discharges Front the Eyes. -Nose and Mouth* 3-301.12 Preve.ntupe Contamination When Tasting" I2 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Employees* 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Ca asides;` 5-204.11 location olid Placement* 5-205.11 Accessibility, Operation and Maintenance Supplied with Soap and Hand Drying Devices 6301.11 Handwastuna Cleanser. Acailabilit 6-301.12 Hand Drving Provision CITY OF SALEM BOARD OF HEALTH / Establishment Name: 7_XUArnFc; Date: S////O 7 Page: l of a Item No.. Code Reference C - Critical Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION R - Red Item -PLEASE PRINT CLEARLY , Date Verified ss h. ,d 4em a A a1a -&UCL f 0 - Allo skjOn4l-`�b atn- z Ul t 4emo d� / 0 ,�2"= N s n - no - Pq CCean att T 804u qe a-4 N - o not on,e - Per lqre c� /PP rnc-i' . s V ) 0y%- -He S f �f- f 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 p comply with all mandates of the Mass/Federal-Food-Code. I understand that noncompliance may result in daily fines of twenty-five dollars or s spension/revocation of your food permit.] V Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion ❑ Re -inspection Scheduled ❑ Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) (Cont.) f�.'`{�i*C17iIC�Idi�Iit3tTi[ a Iii I4 Cold PliFs Maintained at or below Food or Calor Additives 4'1.0/450 F* 3-202.12 3-302.14 Additives* _ Protection frontiJnapnovedAddinives* Tg 3-401.11A(1)(2) Poisonous or Toxic Substances Roasts Held at or above 1300F. 7-101.11 Identifying Information - Original Containers"' 3-501.19 7-102.11 Common Name- Working Container;* Variance,Reoufrerrent 7-201.11 Separation - Storage" 28. 7-202.11 7-202.12 7 -203,11 Restriction - Presence and Use` Conditions of Use - 1 oxic Containers - Prohibitions* 29_I 7-204.11 SanitizemCriterria- Chemicals* 30 -1 7-20412 7-204.14 Chemicals forWashm=Produce-Criteria' Drying Agents. Criteria* 7-205.11 htcidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-200113 To Powders, Pest Control and Monitoring"` ��faC�/��tftF7�.7i\[�11��RI�Y� Zt7?49 16 Cold PliFs Maintained at or below Proper Cooking Temperatures for 4'1.0/450 F* 3-50J.16(Ai PHFs 3-801.11(C) 3-401.11A(1)(2) Eggs- 155'F 15 See, Roasts Held at or above 1300F. _ Equipment and Utensils '.. FC ::4 Eegs- Immediate Service 14s`F15sec:, 3-501.19 3-4011 1(A)(2) Comminuted Fish, Meats & Game Variance,Reoufrerrent Ph sical Faci14 '.. FC - 8 Animals - 155'F 15 sec. * 28. 3-40t. I l(B)(1)(2) Pork and Beef Roast-13WF121mua'r 29_I 3-401.11(A)(2) Ratifies, Injected Meats- 155`F 15 30 -1 ther_b----.-_...... see. # 3-401.11(A)(3) Poultry, Wild Game. Stuffed PHFs, Stuffing Containing Fish, Meat, Pouttrvor Ratites -105'F 15 sec 3-4011I(C)(3) Whole-muscie.Intact Beef Steaks 145'F * 3-401.12 Raw Anunal Foals Cooked in a Microwave 165°F" 3-401.11(A)(1)(b) All Other PHFs - 1450F 15 sec. 17 Reheating for Hot Holding 3-403.11(A)&(D) PRFs 1650F 15 sec. * 3-403.1 1(B) Microwave- 1650 P 2 Minute Standing Tune* _ 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-40111(E) Remaining Unsliced Portions of Beef Roasts* fig Proper Cooling of PRFs 3-501.14(A) Cooling Cooked PHFs tram 140'F to 70`F Within 2 Hours and From 70'F to 41'F145°F Within 4 Hours. * 3-501.14(B) Coal tire PHFs Made From Ambient Tempetaune higMdients to 41"F14PF Within 4 Hours* * Denotes erifiad item in thetederil 1999 Food Cade or 105 UNIR 590.000. 3-501.14(0) PHFs Recurved w atTemperatures w Aro din to I iw C,cxited to to _ 41 Fl450F Within 4 Homs-'" 3-50115 Coohne Methods for PHFs 3-501-16(b) Cold PliFs Maintained at or below 590.004(F) 4'1.0/450 F* 3-50J.16(Ai _ Her PHFsMaintainedatofabove 3-801.11(C) 1400F,* 3-501.16(A) Roasts Held at or above 1300F. _ Equipment and Utensils '.. FC ::4 Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590,0071) Variance,Reoufrerrent s 3-801.11(A) Unpasteurized Pre-packaged Juices and Bever ages with Warning Labels* 3-801.11(6) Use of Pasteurized 3-801.'LI(D) Raw or. Partially Cooked Animal Food and Raw Seed S %outs Not Served. 3-801.11(C) Unopened Food Package Not Re -served- " CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of _23-'1I-�Mana_gement and Personnel FC -2 Animal Foods That are Raw, Undercooked or fL24 Food and Food Protection FC_ --3_ Not Otherwise Processed to Eliminate _I 25 _ Equipment and Utensils '.. FC ::4 Pathogens.^' era<e, v"'20W 26. 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell 27. Ph sical Faci14 '.. FC - 8 Eg SPECIAL REQUIREMENTS 59(f009(A)-(I)) Violations of Section 590.009(A) -(ll) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations rebating to good retail practices should be debited under ,Y729 - Special Requirements. (Items 23-30) Critical and rron-critical violations, which do not relate to the foodborne illness interventions and risk factors irsted above, can be ,found in the follne iak section; cf the Food Coda and 105 04)? 590.000. Item Good Retail Practices FC 590.000 _23-'1I-�Mana_gement and Personnel FC -2 .003 fL24 Food and Food Protection FC_ --3_ -004 _I 25 _ Equipment and Utensils '.. FC ::4 ,405 26. Water. Plumbing and Waste FC - 6 006 =; 27. Ph sical Faci14 '.. FC - 8 .007 28. Poisonous or Toxio Materials '.' FC - 7 29_I Special Hequirements; .008 30 -1 ther_b----.-_...... Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT Salem Board of Health 120 Washington Street, 4'h Floor Salem, MA 01970-3523 Tel. (978) 741-1800 Fax (978) 745-0343 Name TR OYO 1 1 `-fir Date ! / (p d7 Tvoe of ODeration(s) Type of Inspection [� Food Service ❑ Retail ❑ Residential Kitchen ❑ Mobile ElTemporary ❑ Caterer ❑ Bed & Breakfast Permit No. outine ❑ Re -inspection Previous Inspection Date: ElPre-operation ❑ Suspect Illness ❑ General Complaint El HACCP ❑ Other Address r I r� Telephone % q ^ Risk Level 111 OwnerHACCP /0,4f-(t l C I tfC 4J,/_0CZ Y/N Person in Charge (PIC) Time In: Out: Inspector c- A.^ 01A -z_ macn vrvienvn cnecKea requires an explanation on me narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009( E) ❑ 590.009 (F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ._ d ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded ,. FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans 'PROTECTIONFROM CONTAMINATION ❑ 8. Separation/ Segregation/ Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing [:111. Good Hygienic Practices Violations Related to Good Retail Practices Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other S: 5901ns crFofm -14 mc ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities ''PROTECTION FROM CHEMICALS " ❑ 14. Approved Food or Color Additives [115. Toxic Chemicals TIMEfrEMPERATURE CONTROLS(Potentially Hazardous Foods)" ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time As a Public Health Control ".REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspector's Signatur • -rint: PIC's Signature: < 1 d,-� Q/o^ Print: r i t• i O o n s Page / of y Pages aCP h-rr• Violations Related to Foodborne Illness Interventions and Risk Factors (items 1-22) FOOD PROTECTION MANAGEMENT 1 I 590.003(A) I AssignrnentofResponsibility44 590.003(B) Demonstration of Knowledge* 2-103.11 Person in charge -- duties EMPLOYEE HEALTH 2 590.003(0) Responsibility of the person in charge to Cordliance with Food Law* 3-201-12 require reporting by fool employees and 3-201.13 Fluid Milk and Milk Products* a hcants' Shell Eegs* 590.003(F) Responsibility Of A Food Employee Or An 3-202.16 ice Made From Potable Drinkine Water" Applicant To Report To The Person In Drinking Water from an Approved System* 596.006(A) Chwge* 590.006(B) 590.003(6) Re orting by Person in Char e* 3 590.003(1)) Exclusions and Restrictions'" 3-201.15 590.003(6) Removal of Exclusions and Restrictions 21 7 i° Denote, Critical item in the federal 1109 Food Code or 105 CNIR 590,600. PROTECTION FROM CONTAMINATION g Food and Water From Reoulated Sources 590.004(A -B) Cordliance with Food Law* 3-201-12 Food in a Hennetieall y Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eegs* 3 nd lPrcd"M 3-202.16 ice Made From Potable Drinkine Water" 5-101-11 Drinking Water from an Approved System* 596.006(A) Bottled ,Drinking Water* 590.006(B) Water Meets Standards in 31.0 CMR 22.0* Shellfish and Fish From an Approved Source 3-201.14 Pish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Game and Wild Mushrooms Approved by Regulatory Authority 3-202.18 Shelistock Identification Present* 590004(0) Wild Mushrooms* 3=201.17 Game Animals* Receiving/Condition 3-202.11 PHFs Received at Proper Temperatures* 3-202.15 Packaee Integrity" 3-101.11 Food Safe and Unadulterated Tags/Records; Shelistock 3-202.18 Shellstock Identification * 3-203.12 Shelistock Identification Maintained* L Tags/Records: Fish Products 3402.11 Parasite Destruction* 3-402.12 Records. Creation and Retention* 590.004{I) Labeling of Ingredients' 12 Conformance with Approved Procedures /HACCP Plans 3-502.11 S ecializedProcessin=Methods* 3-502.12 Reduced oxv=en >ack:rgine, criteria" 8-103.12 Conformance with Approved Procedures* i° Denote, Critical item in the federal 1109 Food Code or 105 CNIR 590,600. PROTECTION FROM CONTAMINATION g . Cross -contamination 3-302.11(A){ 1) Raw Animal Foods Separated fi-om Cooked and RTE: Foods" _ Contamination from Raw Ingredients 3-302.11(A)(2) Raw Animal Foods Separated flan Each Other* Contamination from the Environment 3-302.1I(A) Food Protecdon* 3-302.15 Washine Fruits acrd Vegetables 3-304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14(A)fE) I Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* 9 Food Contact Surfaces 4-561.111. Manual Warewashins - Hot Water Sanitization Tent>eratntes^` 4-501.112 Mechanical Warewashino Hot Water Sanitization Temperatures" 4-501-114 Chemical Sanitization- temp., piI, concentration and hardness- "' 4-600 I I (A) Equipment Food Contact Surfaces and Utensils Clean` 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702,11 Frequency of Saxatization of Utensils and Food Contact Surfaces of Er ui stnent* 4-703.11 Methods of Sanitization -- Hot Water and Chemical* 16 Proper, Adequate Handwashing 2301-11. Clean Condition -- Hands and Arms* 2-301.12 ' Cleaivn PProcedure* 2-301.14 Wllen to Wash" L Good Hygienic Practices 2-401.11 EatinR,Urutkingca, UsineTobacco- i _ _ 2-401.12 Discharges From the Eyes. Nose and Mouth, 3-301.12 Preverni nq Contamination When Tastin<r* 12 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from EmploiF ;Ees 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Ca acities* 5-204.77. Location and Placement* 5205.11 Accessibility, 0 eration and M'aintenzaice Supplied with Soap and Nand Drying Devices 6-301.11 liandwashing Cleanser- Availability 6-301.12 $and Drying Provision l CITY OF SALE BOARD OF HEALTH Establishment Name: Date: .!e'1 / �� u �( Page: Z of 2 Item No. Code Reference C - Critical Item R — Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION -- - - - PLEASE PRINT CLEARLY Date 9 Verified (�' It ✓" '� /�/ 1 i". t '; .�... f n �A! r- , v ✓ 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 P 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 , t, T7- Corrective Action Required: ❑ No ❑ Yes ❑ Voluntary Compliance ❑ Employee Restriction / Exclusion El Re -inspection Scheduled El Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: Violations Related to Foodborne Illness Interventions and Risk Factors (Items 1-22) (Conf) PROTECTION FROM CHEMICALS 14 15 16 17 is * Denote,, critical item in the federal 1999 Foal Code or 105 CMR 590.000. 19 20 3-501.I4(C) _ Food or Color Additives 3-202.12 Additkcssl 3-302.14Protection from Una .roved Additives'E 7-101.11 Poisonous or Toxic Substances Identiiying Information - Original Containers* 7-102.11 CommonName- Working Containers* 7-201.11 7-202.11 Separation - Storage" _ Restriction -Presence std Ilse'" 7-202.12 Conditions of Use* 7.203.11 ToxicContainers- Prohibitions* 7-204.11 7-204.12 Sanitizem Criteria-Chcmicaisr Chemicals for Washing, Produce, Criteria* 7-204.14 Diving Agents. Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-116.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* * Denote,, critical item in the federal 1999 Foal Code or 105 CMR 590.000. 19 20 3-501.I4(C) _ Proper Cooking Temperatures for 3-501..15 .. PHFs 3-401.11A(1)(2) Eggs- 1557 15 Sec. 3-501.16(B) 590.004(F) F3egs-Immediate Service 1459F1Ssec* 3-401,11(A)(2) Comminuted Fish. Meats & Came 3501.16(A) .Animals - 155`F 15 see. * 3-401.1 l (B)(1)(2) Pork and Beef Roast - 130'F 121 min* 3-401.11(A)(2) Ratites, htjected Meats- 1.55'F 15 590.004(H) sec. * 3-401.11(A)(3) Poultry, Wild Came. Stuffed PHFs, 29. Stuffing Containing Fish, Meat, Poultry or Ratites -165-F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F * 3-401.12 Raw Anhnal Foods Cooked in a Microwave 1.65°F * 3-401.11(A)(1)(b) Ali Other PHFs - 145'F 15 sec- Reheating for Hot Holding 3-40111(A)&(D) PFIFs 165`F 15 sec. #` 3-403.11(B) Microwave- 165° F 2Minute Standing ]'line* 3-403.11(C) Commercially Processed RTE Food - 14WF* 3403,11(E) Remaining Unsliced ,Portions of Beef Roasts'' Proper Cooling of PHFs 3-501.14(A) Coming 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) Ctwlilgg PHFs Made From Ambient Temperature Ingredients to 41°F/45`17 Within 4 Hours* * Denote,, critical item in the federal 1999 Foal Code or 105 CMR 590.000. 19 20 3-501.I4(C) _ PRFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501..15 .. C1101ing Methods for PHFs 3-801,11(D) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maimained of or below 41°/45° F,' 3-501.16(A) Ilot PHFs Maintained at or above 140"T 3501.16(A) Roasts Held at of above '130'F_ M 27. Time as a Public Health Control 3-507.19 Time as a Public Health Control* 590.004(H) Valiance Resit r'emew - REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS IHSP1 21 3-801-t.1(A) Unpasteurized Pre-packaged Iuices and Beverazes with Warning Labels* 3-801 H (B) Use of Pasteurized Eg'g's* 3-801,11(D) flaw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. 3-801.11(C) Uno coed Fund Packa *c Not Re -sensed. • '. E rl G i 22 3-603.11. Consumer Advisory Posted for Consumption of 590.000 I 23. 24 Animal Foods That are Raw. Undercooked or FC -2 FC 3 .003 .004 Not Otherwise Processed to Eliminate -1 Equipment and Utensils ' Water, Plumbing and Waste r -FC 4 FC - 5 Pathogens.* et�e�o�a vizier 27. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .007 28. Eg .'r. YeL AL MCV V n1=3VI CN 1 J 590009(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 - Special Requirements. 4'i�3+�lPiil�l E77 "51 (Items 23-30) Critical and tion-criPical violations, which do not relate to the foodborne illness itnerventions and risk factors listed above, cut -lie found in the following sections of the Food Code and 105 LAIR 590A00, Item Good Retail Practices FC 590.000 I 23. 24 ! Management and Personnel Food and Food Protection FC -2 FC 3 .003 .004 25 __ 2& -1 Equipment and Utensils ' Water, Plumbing and Waste r -FC 4 FC - 5 ,005 .006__ ' 27. 1 Ph sical Facility FC 6 .007 28. ! Poisonous or Toxic Materials FC -- 7 .008 29. ; Special Requirements 30 Other IMPORTANT MESSAGE FOR A.M. DATE �/. oZ �� !� TIME ' P.M. OF 7 n 7,/ PH/ ONE E `�`' d AREA CODE NUMBER EXTENSION ❑ FAX ❑ MOBILE AREA CODE NUMBER TIME TO CALL MESSAGE SIGNED TELEPHONED .PLEASE CALL CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO YOU FORM 4009 MAGE IN U.S.A. J' �oxwp a CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH n 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 9 TEL 978-741-1800 pMIN6 Fax 978-745-0343 STANLEY USOVICZ, JR. JOANNE SCOTT, MPH, RS. CHO MAYOR HEALTH AGENT COMMONWEALTH OF MASSACHUSETTS PERMIT TO OPERATE A FOOD ESTABLISHMENT In accordance with regulations promulgated under authority of Chapter 94, Section 305A and Chapter III, Section 5 of the General Laws, to operate a Food Establishment in the City of Salem is hereby granted to: Owner's Name: Patricio Hernandez Name of Establishment: Tropicafe 119 Address of Establishment: 119 Lafayette Type of Establishment: FOOD SERVICE Application Date: 11/22/2002 Restrictions: Permit for Food Establishment Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products These Permits Expire December 31, 2003 Street 1-03 This permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. HEALTH AGENT V c STANLEY USOVICZ, JR. MAYOR CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 JOANNE SCOTT, MPH, RS, CHO HEALTH AGENT �Od3 „2692'APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT � (P! C& r -e /(9! TEL #(c� !�� 970 --Ply o ADDRESS OF ESTABLISHMENT MAILING ADDRESS (if different) OWNER'S NAME �Gty Y► e ! O f '2Y-idok-„ Dez TEL # CITY CERTIFIED FOOD STA WE (required in an establishment where potenti Ily hazardous food is prepared.) EMERGENCY RESPONSE PERSON C ! HOME TEL # DAYS I HOURS OF OPERATION: Mon. Tue. ed._,,,�hu. ✓ri._,LSatkf:�Sun.� TYPE OF ESTABLISHMENT ��"` FEE check only RETAIL STORE Y NO. RESTAURANT YE NO BED & BREAKFAST ES NO ADDITIONAL PERMITS MAKE ICE CREAM, YOGURT SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO 10 NO CHARGE FOR NON-PROFIT (such as church kitchens) PLEASE INCLUDE COPY OF TAX EXEMPTFORM 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 Sapitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have filed all state tax returns and paid all state taxes required under the law. Signature U Date Social Security or Federal Identification number ------- --------------------------------- --------------------------------------------------------------------- Revised11/1/01 foodap2.adm Check#&DateprY-,.7—�/ �� Lam' Pe/ad - 6rO 2 THE.COMMONVVEALTH OF MASSACHUSETTS CITY OF SALEM BOARD OF HEALTH FOOD ESTABLISHMENT INSPECTION REPORT Address: 120 Washington Street, 4th Floor Salem, MA 01970-3523 Tel: (978) 741-1800 Fax: (978) 745-0343 Name -Tr / •cy Date 3�jj' T r i n Food Service ❑ Retail ❑ Residential Kitchen ❑ Mobile El Temporary ❑ Caterer ❑ Bed & Breakfast Permit No. Tvoe of Inspection Routine ❑ Re -inspection Previous Inspection Date: ElPre-operation ❑ Suspect Illness ❑ General Complaint ❑ HACCP ❑ Other Address Risk Level Telephone GYj, / _ �,� dr/% Owner HACCP Y/N Person in Charge (PIC) /i ii Time In: Out: Inspector -T 4e Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009 (E) ❑ 590.009 (F) ❑ action as determined by the Board of Health. Local Law ❑ FOOD PROTECTION MANAGEMENT ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted / Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving / Condition ❑ 6. Tags / Records / Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures / HACCP Plans PROTECTION FROM ❑ 8. Separation / Segregation / Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590,008) 29. Special Requirements (590.009) 30. Other. . ❑ 12. Prevention of Contamination from Hands V13. Handwash Facilities ryb. a PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/Federal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspector's �Signatu % Print PIC's Signature: '✓ ' Print Q Page/ of%` Pages FORM 734A HOBBS a WARREN -BOSTON Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) FOOD PROTECTION MANAGEMENT h•: 590.003(A) Assignment of Responsibility* 590.003(8) Demonstration of Knowledge* 2-103.11 Person in Charge - Duties EMPLOYEE HEALTH �2x 590.003(C) Responsibility of the Person in Charge to Compliance with Food Law* 3-201.12 require reporting by Food Employees and 3-201.13 Fluid Milk and Milk Products* Applicants* Shell Eggs* 590.003(F) Responsibility of a Food Employee or an 3-202.16 Ice Made from Potable Drinking Water* Applicant to Report to the Person in Drinking Water from an Approved System* 590.006(A) Charge* 590.006(B) 590.003(G) Reporting by Person in Charge* 1s311 590.003(D) Exclusions and Restrictions* 3-201.15 590.003(E) Removal of Exclusions and Restrictions 4 5 6 FOOD FROM APPROVED SOURCE * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 8 L-9 io 13 PROTECTION FROM CONTAMINATION b Food and Water From Regulated Sources 590.004(A -B) Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products, Pasteurized* 3-202.16 Ice Made from Potable Drinking Water* 5-101.11 Drinking Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0* Shellfish and Fish From an Approved Source 3.201.14 Fish and Recreationally caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* 4-501.111 Game and Wild Mushrooms Approved by Regulatory Authority 3.202.18 Shellstock Identification Present* 590.004(C) Wild Mushrooms* 3-201.17 Game Animals* 4-602.11 Receiving/Condition 3-202.11 PHFs Received at Proper Temperatures* 3-202.15 Package Integrity* 3-101.11 Food Safe and Unadulterated* 3-202.18 Tags/Records: Shellstock Shellstock Identification* 3-203.12 Shellstock Identification Maintained* 2-301.14 Tags/Records: Fish Products 3-402.11 Parasite Destruction* 3-402.12 Records, Creation and Retention* 590.004(J) Labeling of Ingredients* 3-301.12 Conformance with Approved Procedures /HACCP Plans 3-502.11 Specialized Processing Methods* 3-502.12 Reduced Oxygen Packaging, Criteria* 8-103.12 Conformance with Approved Procedures* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 8 L-9 io 13 PROTECTION FROM CONTAMINATION b Cross -contamination 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods* Contamination from Raw Ingredients 3-302.11(A)(2) Raw Animal Foods Separated from Each Other* Contamination from the Environment 3-302.11(A) Food Protection* 3-302.15 Washing Fruits and Vegetables 3.304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14(A)(B) Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* Food Contact Surfaces 4-501.111 Manual Warewashing - Hot Water Sanitization Temperatures* 4-501.112 Mechanical Warewashing - Hot Water Sanitization Temperatures* 4-501.114 Chemical Sanitization - temp., pH, Concentration and Hardness* 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* Good Hygienic Practices 2-401.11 Eating. Drinking or Using Tobacco* 2-401.12 Discharges From the Eyes, Nose and Mouth* 3-301.12 Preventing Contamination When Tasting* Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Employees* Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 5-204.11 Location and Placement* 5-205.11 Accessibility, Operation and Maintenance Supplied with Soap and Hand Drying Devices 6-301.11 Handwashing Cleanser, Availability 6-301.12 Hand Drying Provision CITY OF SALEM BOARD OF HEALTH Establishment Name:, //�1 Date: Page: of � Item No. Code Reference C—Critical It rn ,t R — Red Item DESCRIPTION OF VIOLATION / PLAN OF CORRECTION PLEASE PRINT CLEARLY Date Verified 5 L 2 /3 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: Violations Related to Foodborne Illness Interventions and Risk Factors (Items 1-22) (Cont.) 14 Proper Cooking Temperatures for Food or Color Additives PHFs 3-202.12 3-302.1.4 Additives* _ Protection fromi?na� coved Additives* 1S F gs-Immediate Scrvica C* Poisonous or Toxic Substances Comminuted Fish. Meats & Game 7-101.11 Identifying Information - Original Containers* 3-401.11(13)(()(2) 7-102.11 Common Name -- Working Containers* Ratifies, Injected Meats - 1.55'F 15 7-201.11 Se aradon-Sinrage°` 3-401.11(A)(3)' 7-202.11 Restriction - Presence and Use* Stumog ContaHting Fish, Meat 7-202.12 Conditions of Use - 3-401.1.1(()(3) 7 -203.11 'Toxic Containers - Prohibitions* 145'F 7-204.11 Sanitizers.Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* All Other PHFs - 145'F 15 sec. 7-204.14 Dc mg Agents, Criteria* 3-403.1.1(A)&(D) 7-205-11 Incidental Food Contact, Lubricants* Microwave- 165' F 2 Minute Standing 7-206.11 Restricted Use Pesticides, Criteria* 3-403.11(C) 7-206.12 Rodent Bait Stations` 140'F* 7-206.13 Tracking Powders, Pest Control and Monitoring' 17 Denote., critical near in the federal 1999 Food Code or 105 CMR X90.000. 19 3503.1.4((1) Proper Cooking Temperatures for _ 3 :501.15 PHFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec 3-501.16(B) 590.004(F) F gs-Immediate Scrvica C* 3-401A 3-441.1 1(A)(2) Comminuted Fish. Meats & Game 3-501.16(A) Animals - 155'F 15 see. r` 3-401.11(13)(()(2) Pork and Beef Roast- 130'F t2l min* 3-401.11iA)(2) Ratifies, Injected Meats - 1.55'F 15 590.044(14) sec. 3-401.11(A)(3)' Poultrg Wild Game, Staffed PHFs, _. 28,.._. Stumog ContaHting Fish, Meat rC - 7 Poultry or Ratites -165'F 15 sec. ^` 3-401.1.1(()(3) Whole -muscle, Intact Beef Steaks 145'F 3-401.12 Raw Animal Foods Conked in a Microwave 165'F * 3-401..11(A)(1)(b) All Other PHFs - 145'F 15 sec. Reheating for Hot Holding 3-403.1.1(A)&(D) PfIFs i65'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) Remaining Unsliced Portions of Beef Roasts* Proper Coaling of PHFs 3-501.14(A) Cooling Cooked PRFs 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* Denote., critical near in the federal 1999 Food Code or 105 CMR X90.000. 19 3503.1.4((1) PHFs Received at Temperatures According to Law Cooled to 41'F/45'F Within 4 Hours'. _ 3 :501.15 Coling Methods for PRFs 3-01.11(B) PHF Hot 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 3-501.16(A) Roasts Held at or above 7.30`F. 25. 26. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.044(14) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP1 21. 22 3-801JI(A) I.(.A) Unpasfeuti7x d Pre-packaged Juices and Beverages with Warning labels* 590.000 3-01.11(B) Use of Pasteurized Eggs* '.. FC - 2 3-801.1.1(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Food and Food Protection 3-80'I . t 1(C) Unopened Food Package Not Re -served- ^' 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foocls That are Raw. Undercooked or '.. FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 Pathogens.": 25. 26. 3-302.13 Pasteurized Eggs Substitute for Raw Shell .005 ! .006 27. Ea ,s* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section .590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be .,-foe. "Ilder tie -in- q, -i-h- above if related to fornlborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should he debited under #t29 - Special Requirements. 'eTtTi7i7r7dil•II/7?T,r� (Items 23-30) Critical and non-critical violations, which do riot relate to the ,foodborne ithress interventions and riskfacwrs listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices VC 590.000 23. Management and Personnel '.. FC - 2 .003 24. Food and Food Protection FC -3 .004 25. 26. Equipment andUtensils __FC Plumbin Water,and W ogle 4 ' FC - 5 .005 ! .006 27. Physical Facility FC -6 .007 _. 28,.._. '( Poisonous or Toxic Materials rC - 7 .008 29 1_Special Requirements _009 30 Other sn•3aio..ons;.as nog r CITY OF SALEM /B/OARD OF HEALTH Establishment Name: /��) " L! 'e //9 >��i i. //� �P Date: / �/ Page: of Item No'" Code Reference C -Critical Item R — Red Item!. s DESCRIPTION OF VIOLATION/ PLAN OF CORRECTION p g° i „PLEASE PRINT CLEARLY > .. s Date ' Verified .c)/7P/ i �. x..3,1 v e � -f i✓.- �.� �i�.-,li rd- / /!i '4P"-4 ale 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' Was li ❑ E R l Voluntary Compliance Employee rection / C ❑ Vo� Exclusion ❑ Re -inspection Scheduled Q Emergency Suspension ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other FORM 7348 HOBBS & WARREN - BOSTON Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14` 15 TIME/TEMPERATURE CONTROLS PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Food or Color Additives 3-202.12 3-801.11(B) Additives* 3-202.14 3-401.11A(1)(2) Protection from Unapproved Additives* Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Poisonous or Toxic Substances 7-101.11 3-401.11(A)(2) Identifying Information - Original Containers* 7-102.11 590.004(H) Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Physical Facility Restriction - Presence and Use* 7-202.12 28. Conditions of Use* 7-203.11 .008 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Other Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 145°F* Incidental Food Contact, Lubricants* 7-206.11 Raw Animal Foods Cooked in a Restricted Use Pesticides, Criteria* 7-206.12 Microwave 165°F* Rodent Bait Stations* 7-206.13 All OtherPHFs- 145°F 15 Sec.* Tracking Powders, Pest Control and Monitoring* TIME/TEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 19 F -20- 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures for E' L 3-801.11(B) PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs - 155*F 15 Sec. Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Eggs - Immediate Service 145*F 15 Sec.* 25. 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F Sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast -130*F 121 Min.* Physical Facility 3-401.11(A)(2) Ratites, Injected Meats - 155*F 15 Sec.* 28. 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .008 29. Stuffing Containing Fish, Meat, .009 Poultry or Ratites - 165°F 15 Sec.* Other 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F* 3-401.I1(A)(1)(b) All OtherPHFs- 145°F 15 Sec.* 17 Reheating for Hot Holding 3-403.11(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) Remaining Unsliced Portions of Beef Roasts* 18: 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* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 19 F -20- 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 PHFs 3-801.11(B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/45°F* 3-501.16(A) Hot PHFs 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 Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) "'21< 3-801.11(A) Unpasteurized Pre-packaged Juices and Consumer Advisory Posted for Consumption of Beverages with Warning Labels* 3-801.11(B) Use of Pasteurized Eggs* 3-801.11(D) Raw or Partially Cooked Animal Food and not Otherwise Processed to Eliminate Raw Seed Sprouts Not Served.* 3-801.1](C) Unopened Food Package Not Re -served.* CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.00 23. Animal Foods that are Raw, Undercooked or FC - 2 .003 not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* EitecM vtr20m 25. 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell Eggs* 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 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue 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 590.00. Item Good Retail Practices FC 590.00 23. Management and Personnel FC - 2 .003 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 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Spa ial Re uirements .009 30. Other CITY OF SALEM BOARD OF HEALTH Establishment Name: n P a IP_ i I La .* u n 1 Date: 5- / y - o a Page: / of / Item , ;Code C -Critical Item % DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date No ;Reference- R.� Red Item: ' '� ' ' s PLEASE PR'w CLEARLY Verified Phi f -&e la -rt Sobw P Sli&:vr.o O(' r.. '94 Q // „ q1 Th'( / / /% h.f� �. GIn al ri /1 /10li C' KC �/,1f p a ;. n hd v Plan -41) 600" Icy P• Q v W Pn K 1 .4- J 6z c -_S Discussion With Person in Charge: Corrective Action Required: ' ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction / violations before the next inspection, to observe all conditions as described, and to comply Exclusion with all mandates of the Mass/Federal Food Code. I understand that noncompliance may ❑ Re -inspection Scheduled ❑ Emergency Suspension result in daily fines of twenty-five dollars or suspension/revocation of your food permit. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other FORM 7348 HOBBS & WARREN - BOSTON Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) (Cont.) PROTECTION FROM CHEMICALS 1L 15 TIME/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-202.14 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 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* 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 * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 20, 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures lot Cooling Methods for PHFs 3-801.11(B) PHFs 3-501.16(B) 590.004(F) 3-401.11A(l)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 140°F* 3-501.16(A) Eggs - Immediate Service 145*F 15 Sec.* 25. 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F Sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast- 130*F 121 Min.* Physical Facility 3-401.11(A)(2) Ratites, Injected Meats- 155°F 15 Sec.* 28. 3-401.1l(A)(3) Poultry, Wild Game, Stuffed PHFs, .008 29. Stuffing Containing Fish, Meat, 009 Poultry or Ratites - 165°F 15 Sec.* Other 3-401.11(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)(b) All Other PHFs - 145*F 15 Sec.* g`17. Reheating for Hot Holding 3-403.1l(A)&(D) PHFs 165°F 15 Sec.* 3-403.1l(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* lS;yrr 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* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 20, 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 PHFs 3-801.11(B) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41*F/45°F* 3-501.16(A) Hot PHFs 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 Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) �21 ELBeverages 3-801.11(A) Unpasteurized Pre-packaged Juices and with Warning Labels* 590.00 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 Package Not Re -served.* CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.00 23. Animal Foods that are Raw, Undercooked or FC - 2 .003 not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Enectme 1/1/2001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* rnta 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 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue 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 590.00. Item Good Retail Practices FC 590.00 23. Management and Personnel FC - 2 .003 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 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements 009 30. Other TropiCafe Come & Enjoy a Tropic- Cooked M L • Han & Cheese $ 3.00 $ 4.95 • Han $ 2.75 $ 4.25 • Cheese $ 2.75 $ 4.25 • Turkey & Cheese $ 3.00 $ 4.95 • Turkey $ 2.75 $ 4.95 • Lechosa ( Papaya ) $ 2.75 • Marney ( Zapote) $ 2.75 • Parcha ( Chinola) $ 2.75 • Morir Sonando $ 2.75 • Coffee ( Cafe) $ 1.00 • Espresso $ 1.50 • Capuchino $ 2.50 • Soda $ 0.75 • Water $ 0.75 FORM 4009 o� wr IMPORTANT MESSAGE FORyO6E- DATES ��-/S^� Off, M Pa7.�/C/O A TI /ME US P.M. ?�IP./VLTN/�rAa 7. OF PHONE 4-12- �prav �j ' / a /"� /6*a/ S / ` 0 AREA CODE NUMBER EXTENSION O FAX O MOBILE AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE CALL CAME TO SEE YOU WILL CALL AGAIN WANTS TO SEE YOU RUSH RETURNED YOUR CALL WILL FAX TO YOU MESSAGE SIGNED FORM 4009 o� wr MAGE IN U.S.A. f I CO z TROPICAFE EL MENU SANDWICHES s L HAN & CHEESE $ 3.50 $ 4.95 TURKEY $ 3.00 $ 4.50 HAM $ 3.00 $ 4.50 CHEESE $ 3.00 $ 4.50 CHIMI (Regular) $ 3.00 CHIMI DE PIERNI(LEG) $ 5.00 CHIMI DE CARNE(BEEF) $ 5.00 JUICES(JUGOS) & EERVERAGE LECHOSA(PAPAYA) $ 3.00 MAMEY(ZAPOTE) $ 3.00 PARCHA(CHINOLA) $ 3.00 MARIR SONANDO $ 3.00 STRAWBERRY(FRESA) $ 3.00 CAFE(COFFEE) $ 1.00 CAFE ESPRESSO $ 2.50 CAPPUCCINO $ 2.50 ' SODAS $ 1.00 N t O / L.ellGCs TM9Tpe5 /� P02er�C(o He9T G��^'E�n�t�PG %� ti�eTa�PcKks ,l��/(�Swi55 ch�SB /9✓sTismio�A�/�`t9yo, i Ch /G K� v�ry NdwiC �e V�2�GcS �d 56Pa/s ,A � S BoT�� I/A�7eR 25 �/(IlAs AKeS eov^Yov Z��©ice B6 r✓fl 1v�9 14 goNYEOW 02319 52102 12 - 19 6, iur.9�Z/ aJNda1 rI iajnn�ix. �a'�! 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