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BELLA PIZZA - ESTABLISHMENTS gy& � (h) tl 4 00 A W fC S � y N O. N CDD c 0 U a _ w Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,41b Floor Division of Food and Drugs Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Dto Type orations e o section ood Service utine Addres Risk ❑ Retail .Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone S ❑ Mobile Date: Owner D HACCP Y/N Temporary mpo ary ElPre-operation El Caterer ❑ Suspect Illness Person in Charge(PIC) Time ��p�� El Bed&Breakfast C1 General Complaint Inspector OPV ' 1 Permit No. ❑Other Each violation checked require& 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. aRk FOOD PROTECTION MANAGEMENT_ _ _ El12. Prevention of Contamination fromHandZs El1. PIC Assigned/Knowledgeable/Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH `• PROTECTION FROM CHEMICALS - F "•' iN ;' ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives /� ❑ 3 Personnel with Infections Restricted/Excluded ^ eco FOOD FROM.APPROVED SOURCE �_ �� -_ �^ • r � , „. �. 15.Toxic Chemicals �V 4. Food and Water from Approved Source TIMEREMPERATURE CONTROLS(Potentially HazaMoua Fo ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling PROTECTION FROM CONTAMINATION;i , _ i ❑ 19. Hot and Cold Holding ❑ 8. Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS-(HSP)': El 10. Proper Adequate Handwashing El21. Food and Food Preparation for HSP _ ❑ 11.Good Hygienic Practices CONSUMER ADVISORY ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code. This report, when signed below C N. by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2)(590.0 4order of the Board of Health. Failure to correct violations 24. Food and Food Protection (Fc-s)(sso.00a) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right to a hearing. Your request must be in writing FR28. Poisonous or Toxic Materials (FC-7)(590.006) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF RE-INSPECTION:% �- S'SWlnepecfFomGl4.tloc '^^ ( �V' Inspector's Signature: Prmt: PIC's Signature: Print: ]111 Un ' Page oages Violations Related to Foodborne Illness Interventions and Risk Factors(Items 1-22) PROTECTION FROM CONTAMINATION $ Cross-contamination _ FOOD PROTECTION MANAGEMENT 3-302.1.1(A)(1) Raw Animal Foods Separated from 1 590.003(A) Assignment of Responsibility*._ Cooked and RTE Foods* 590.003(B) Demonstration of Knowledge* Contamination from Raw Ingredients 2-103.11 Person in charge-duties - 3-302.1,1(A)(2) Raw Anfmsl Foods Separated from Each Other* EMPLOYEE HEALTH Contamination from the Environment 2 590.003(0) Responsibility of the person in charge to 3302.11(A) Food Protection* require reporting by food employees and 3-302.t5 Washing Fruits and Vegetables applicants* 3-304.11. Food Contact with Equipment and 590 003(F) Responsibility Of A Food Employee Or An Utensils* Applicant To Report To The Person In Contamination from the Consumer - Charge* 3-306.14(A)(B) Returned Food and Reser-vice of Food* 590.003(G Repordng by Person in Charge* Disposition of Adulterated or Contaminated 3 590.003(D) Exclusions and Restrictions* - food - . 590.003(F.) Removal of Exclusions and Restrictions 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Food* _ 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501..1.11 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-HotWater 3-202.13 Shell Eggs* Sanitization Tem peramres* 3-202.14 Eggs and Milk Products.Pasteurized* 4-501.114 Chemical.Sanitization-temp.,pH; - 3-202.16 lee Made From Potable Drinking Water* concentration and hardness. * 5-101..1.1 Drinking Water from an Approved System* 4-60L I I(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Drinking Water* Utensils Clean* 590.006(B) Water Meets Standards in 310 CMR 22.0" 4-602.11 Cleaning Frequency of Equipment Food- ShelMrsh and Fish From an Approved Source Contact Surfaces and Utensils'C 4-702.11 Frequency of Sanitization of Utensils and - 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of_San(tization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources*: 10 Proper,Adequate Handtvashing Game and Wild Mushrooms Approved by Regulatory Authority 2.701.1 I Clean Condition-:Hands and Arms* 3-202.18 Shellstock Identification Present* 2-301..12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* 1_I Good Hygienic Practices g ReceivingfConditlon 2-401.11 Eating,Drinking or Using Tobacco* 3=102:11 PHFs Received at Proper Temperatures* 2401.12 . Discharges From the Eyes,Nose and 3-20215 1 Packaize Inte it * Mouth* 3-101.11 Food We and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(F) Preventing Contamination from 3-203.1.2 Shellstock Identification Maintained* - Employees* - Tags/Records: Fish Products 13 Handwash Facilities Conveniently Located and Accessible C 3-402.12 Records.Creat - 3-402.11 Parasite reatietion*on and Retention* 5-203.11 Numbers and Capacities* - 590.004(J) Labeling of Ingredients' 5-204.1.1 Location and Placement* q Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance - lHACCP Plans Supplied with Soap and Hand Drying 3-502.11 Specialized Processing Metbods* Devices 3-502.12 Reduced oxygen packaging,criteria* 6-301.11 Handwashing Cleanser,Availability 8-103.12 Conformance with Approved Procedures* 6-301..1.2 Hand Drying Provision. °Denotes critical item in the federal 1999 Rx)d Cale or 105 CMR 590.000. -. 1 of • i. /. ,MA ow—lg. - AAI.W 'I♦ l.. .� i�% W 'E[11�'►` _► l' firs., ,4 MMR.W� -- - W' it it � �.I �i`.. . � ,� ,.:•% �' i , J .! �� SO,I . o' IWOR Jl pMRCI Vii. .4!/�' ��� i. � �_ f1-�II �•Li�J iI � . . - AP • :.� 3-501.14(C) PHFs Received at Temperatures Viotations Related to Foodborne illness Interventions arta Risk According to law Cooled to Factors l7mms 1-22) (Cont.) 41'F/45°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 CoolingMethods for PHFs 19 - PHF Hot and Cold Holding 14 j Food or Color Additives 3-501..16(B) Cold PHFs Maintained at or below t` 3-202.12 Additives* 590.004(F) 410145'F* 3-302.14 Protection from Unapproved Additives* 3-501.16(A) Hot PRFs Maintained at or above 15 Poisonous or Toxic Substances _ 140 . * 7-101.11 Identifying Information-Original 3.501.16(A) Roasts Held at or above 1300F. Containers* - 20 Time as a Public Health Control 7-102.11, Common Name-Working Containers* 7-201.11 Separation-Stora * - 3-501:19 Time aa ietltControl* 7-202.11 ,Restriction-Presenceand Use* - .590.004(H)4(H) Variance Requirement uiremant 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPT16LE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS NSP 7-204.11 Sanitizers.Criteria-Chemicals" 7-204.12 Chemicals Sn Washing.Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged].aloes and Beverages with Wartime Labels* 7-204.14 Drying Agents.Criteria* - 3-801.11(B) Use of Pasteurized Eggs* 7-205,11 incidental Food Contact Lubricants* 3-801.1 l(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides;Criteria* Raw Seed Sprouts Not Served* 7-206.12 - Rodent Bait Stations* 3-801.11(C) Uno ned Food Package Not Re-served. } 7-206.13 Tracking Powders, Pest Control and ! Monitoring* CONSUMER ADVISORY f TIMEfTEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Animal Foods That are Raw,Undercooked or PHFs Not OtherwiseProcessedto Eliminate 3-401.IIA(I)(2) Eggs- 155°1415 Sec: B *s-Immediate Service 145°F15sec* 3-302.13. 1 EasteurizedEggs Substitute for Raw Shell 1 3-401.11(A)(2) Comminuted Fish.Meats&Game y Animals-155°F 15 we.* SPECIAL REQUIREMENTS 3.401.11(13)(1)(2) Pori:and Beef Roast-130°F 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 590.004(A)-{D) catering, of Section temporary sea * catering,.mobile fwd,temporan•and 3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165°F 15 sec. * above if related to foodborne illness S 3-401.11(0(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F 4' 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#39- Microwave 165OF* Special Requirements. +` 3-401A I(A)(1)(b) All Other PHFs-145°F 15 sec. 17 Reheating for Not Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403A I(A)&(D) PHFs 165-F 15 sec. * (Items 23-30) ti 3-403.11(B) Microwave- 165°P 2 Minute Standing Critical,arrd non-critical violations, which do not relate to the Time* foodborne illness interventions and risk factors listed above, can he t 3403.11(C) Commercially Processed RTE Food- found in the following sectionsof the Food Crile and 105 CMR 140°F* 590.000. 3-403.11(E) Remaining Unsliced Portions of Beef :!tam I Goad Retail Practices .FC 530.OD© ! Roasts* 21 1 Management and Personnel i-FC-2 .003 f Proper Cooling o4 PHFs -24.-t Food and Food Protection 1S t, r 125. �gaipmeM and Utensils FC-4 .005 1 3-501.14(A) Cooling Cooked PHFs from 140°F to 26, 1 Water.Plumbing and Waste ^`j FC-5 006 70`F Within 2 Hours and From 70°14 27. 1 Pliysical Facility FC-6 007 t to 4VF/450F Within 4 Hours.* i 28. TPoisonous or Toxic Matends 1 FC 7 .008 3-501.14(6)- Cooling PHFs Made From Ambient � ecial Re uiremems ! .009 Temperature Ingredients to 41°F/45°F ' i Other Within 4 Hours* ssvnr„na..�.rx m. Denotes critical item in the federal 1999 Foci Code or 105 CNR 590.0(70. '-a�`i�e �. ..�.T -. �. mmOnWealth Of Massachusetts a - r` '�" `* w rg ,pR .•�. ' It ;, r � a � � e �. � C�ty of Salem y b Board of�Health 14mberie Dnscoll f Y i''- az'f�j _ "i ba 3 e¢e- `B`2 un+EF `uh #r. ' 1 y�,rig`vt°_'. 42'-s �aro�k �. Y Street'°4t6 FIoo4r �`�°*, :��`� '"�._ ll kg µ SALEM,MA 01970 _ P . j7ji e ' a ' r n r a3a _i" ',.:�`a s° x JPa razes*+a' �s ��Pood/RetallEstabhshment'Te„rmlt j-� . } o"t, "_ a a ' - "- ' s. s"' a "tta..1' ewe iz-"' as c DATE PRINTED 12/17/2013 ,` a o m "# 3 -a," iC {:rte;i'x i _,v. -' x &' - r= r 4 1 fi Q £4 5 w'si-�' k_ 4 { ii atgi1iS.' i 'Ry .. t' x'FTr 4 IS` `ESTABLISHMENT NAME 4` � ' Peter's Bella Ptzza� _ +� ' =� Fale Nwnb BFff 2005-000022 84 HlghlaLd AVCnue him' °� . ,`, €'S' Salem € r'y, .3 avAT MA` ' X197(•) 'as'6s*1ss c"xr IQ v : - xx a TF * «LOCATED AT 0084 HIGHLAND AVENUE`" g 4 W 'e`t.,ID..- 9 q?T ye ./.Y 4 £5` ' ,.. � _ SALEM,AMA01970 ay RUN 11W 4 Permit Type Permit No ;. Pernut Issued Permit Expires Fee Restrictions/Notes sm Dv - v { i" -b n a � ay, e G z �' d Y g FOOD SERVICE r ! ?lata otn x Jan 1;.. . - pec 31,2014 $140"QW00 F x ESTABLIS1IIv1J. ENT A gs��Tot Fees ,� x van na i 'rte "`moi{ +y'+ rY,.. t x `'�.. e .Aef r % �. > s �.'#„` -_ ,yam i 'kr, ".'' " ,. ,FV, a- t�O �,}¢�. �3ER ° , .' � Ydye a' a r.: "" ua.5 .zsa fi 4'� TUXoe-� jQ, mer y s {e IM& > ' gz _ IVA a y V, n `^ 7 0.w 'i r mom S 'ss_ v G -ow`' -#ia•£ d :i ''` :z^ i43 (^ffi'W ".`g' .af v w' �' 1 Y' 4:�s'" J + f p d P-ERMIT.EXPIRES ecember 31„2014 ' �, a a ti ' r� L� a` a,• �C v BUard:Of TlJealtLL .a.£ ua*, i � mss �.j. ', ,q `' 3i tfr:F ut ",o of *gr4Td { .s' v s .�. av` s �F” v `X` Rx3i .."v bC' ` {..s .* �,y; 'xi +�' c. 'x, Ass OT �y moi_ 3' rr a��Fv sx a inti '`` "sem a, n s .-s. x TME *.,a 'c" r ', . 3ror r i-Ir This Permitis not transferable and must tie reissued upon change of ownerslip or location The permit must be posted } in'a' roimnentlocationin,the Establisment'` x ss� 'a In accordance with the State SanitaryIV Code,beotre any re In rovemen ;or equipmenc unptst hanges are made; atl plans for,such must be submitted to and approved by the Salem Board of Healthy page t a t _T CITY OF SALEM, Q MASSACHUSETTS *z Caxeetth BOARD OF HF.A1:t'J f "'{'pq 120 WASHINGTON SIREFT,)"FLOOR DEC 11 ,E ICIMBERLEY DRIBC<>LL TF.L. 978 741-1800 FAx 978 745-0343 LA1tit SIN,RS/R13LI8,CI-f0,C]'-I\ MAYOR Iramdin@salcmcom CI TY pF SALEM gp EA1:1'H AGENT' ARD of 8E4LTH Food Establishment Permit Application (Application.must be submitted at least 30 days before the planned opening date) 1) Establishment Name: `J b �Z(Q 2) Establishment Address: 3) Establishment Mailing Address(if different):- 1� p 4) Establishment Telephone No: 91 � I —i 51 5 V O p 5) Applicant Name&Title: `W W Y 5l. 5 wv�e.Q- B) Applicant Address 21 vuv�W�C �, -Px ibud' �j 7) Applicant Telephone No: g3U24 Hour Emergency No: �/b Ema I: Kb( 8) Owner Name&Title(if different from applicant): Cbm aJ i t 9) Owner Address(if different from applicant): 16 Establishment Owned by: 11) If a corporation or partnership,give name,title and home address of officers or partner. An ass ' n Name Title Home Address A cor oration ���" An individual Uf 5 DS b �l ��U I,W)WL A partnership Other legal entity 12 Person Directly Res on ible For Daily Operations(Owner, Person in Charge,Supervisor,Manager,etc. Name&Title: Address: Telephone No: p 5�2 W�2Z Fax: Email: (I , OS L Emergency Telephone No: 5Z1 �JLl�l �)-] C(51vt-CQ �� 13) District or Regional Supervisor(if applicable) Name&Title: Address: Telephone No: Fax: Email: Check#16427& �- Date: Amount: V Food Establishment Information 44) Water Source: 15) Sewage Disposal: DEP Public Water Supply No: (if applicable) t� Mwh-5W'f I l o 16) Days and Hours of Operation: J 5C yl t 17) No.of Food Employees: 18) Name of Person In Charge Certified in Food Protection Management: ''//II`` c Required as of 10/1,12001 In accordance with 105 CMR 590.003(A) W 19) Person Trained in Anti-Choking Procedures(if 25 seats or more): ❑ Yes No J Ss N4) 2,55ewi S 20) Location: 22) Establishment Type(check all that apply) (cheek-ene} Retail( Sq. Ft) ❑Caterer ermanent Structure ood Service-( 9- Seats) ❑ Frozen Dessert Manufacturer mobile Food Service-Takeout ❑Residential Kitchen for Retail Sale ❑ Food Service-Institution ❑ Residential Kitchen for Bed and ( Meals/Day) Breakfast Home ❑ Food Delivery ❑ Residential Kitchen for Bed and 21) Length Of Permit: ......... Breakfast Establishments..................... check one) RETAIL STORE RESTAURANT Annual ❑Less than 1000sq.fL $70 ess than 25 seats $140 easonallDates: ❑1000-10,000sq.ft. $280 ❑Residential Kitchens $140 ❑More than 10,OOOsq.ft. $420 ❑2599 seats $280 ❑More than 99 seats $420 TemporarylDatesrme: ---- .._._... ... ... ❑Bed& BreakfasVChildcare Services(Nursing Home $100 ----------------------------------------------------------------------------------------------------------....---•---------------------- ADDITIONAL PERMITS ❑MAKE ICE CREAM,YOGURTISOFT SERVE $25 ❑ PASTURIZATION $25 ❑ALL NON-PROFIT* $25 *Including, church kitchens,state funded childcare&Povate club 23) Food Operations: Definitions: PHF-potentially hazardous food(timekemperakre controls required) Non-PHFs-non-potentially hazardous food(no fimeltempereture controls required) (check all that apply): RTE-rea to-eat foods Ex.sandwiches,salads,muffins which need no further processing Sale of Commercially PHF Cooked to Order / Hot PHF Cooked and Cooled or Hot Held Pre-packaged Non-PHFs V forMore Than a Single Meal Service Sale of Commercially Preparation of PHFs For Hot And PHF and RTE Foods Prepared For Highly Pre-packaged PHFs Cold Holding for Single Meal Service Susceptible Population Facility Delivery of Packaged PHFs Sale of Raw Animal Foods Intended to be Vacuum Packaging/Cook Chill Prepared by Consumer Reheating of Commercially Customer Self-Service Use of Process Requiring A Variance Processed Foods for andior HACCP Plan(including bare hand Service Within 4 hours contact alternative,time as public health control. Customer Self-Service of Ice Manufactured and Packaged for Offers Raw or Undercooked Food of Non-PHF and Non- Retail Sale Animal Origin Perishable Foods Only Preparation of Non-PHFs Juice Manufactured and Packaged for Prepares FoodlSingle Meals for Catered Retail Sale Events or Institutional Food Service Offers RTE PHF in Bulk Quantities To be completed by the Board of Health Retail Sale of Salvage,Out of Date or Reconditioned Food Total Permit Fee: 1 Payment is due with application I,the undersigned,attest to the accuracy of the information provided in this application and I affirm that the food establishment operation will comply with 105 CMR 590.000 and all other applicable law. I have been instructed by the Board of Health on how to obtain copies of 105 CMR 590.000 and the Federal Food C _1"-1 od 24) Signature of Applicant: / Pursuant to MGL Ch.62C,sec.49A, I certify under the penalties of perjury that I,to my best knowledge and belief, Have filed all state tax returns and paid state taxes required under law. 25) Social Security Number or Federal ID: 26) Signature of Individual or Corporate Name: Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,0 Floor Division o Food and Drugs Salem, MA 01970-3523 Tel. (978)741-1800 Fax(978) 745-0343 City/Town of Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. Name Dsilb yT�pe of Operation(s) Type of Inspection I� Z i Food Service Ll Routine Address19Wsk E] Retail Re-inspection Leve El Residential Kitchen jo Previous I s �tion Telephone r, yl E] Mobile Date: yf sped t77 Owner HACCP Y/N ❑ Temporary 11Pre-operation ❑ Caterer ❑Suspect Illness Person-in-C arge(PIC) ) tt i ime ❑ Bed&Breakfast ❑❑ HACCP Complaint Inspector Ou :Vio Permit No. ❑.Other 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 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Tobacco 599.009(F) ❑ Alle a Awareness 590.009(G) ❑ corrective action as determined by the Board of Health. I�/OS GhdlCc FOOD PROTECTION MANAGEMENT_ -� ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties LEMPLOYEE HEALTH --1. -- _ �� ❑13. Handwash Facilities E - -- -- - --- -"� -"" `- (PROTECTION FROhdCHEMI-MI CALS' ❑ 2. Reporting of Diseases by Food Employee and PIC r ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15 Toxic Chemicals LFOOD FROM APPROVED SOURCE._ _ _ r _- F14. Food and Water from Approved Source JIME/TEMPERATURE.CONTROLS(PotentiallyNazardousFcpds) I _ ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17.Reheating 1 ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling _ " 19. Hot and ColdHoldin i PROTECTION-�FROM CONTAN_MINATI_ON �' ❑ 9 ❑ 8.Separation/Segregation/Protection ❑20.Time as a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing .REQUIREMENTS FOR,NIGHLYSUSQEPTIBCE=P_OPULATIONS':(.I " ` ❑21.Food and Food Preparation for HSP ❑10. Proper Adequate Handwashing _ ❑ 11. Good Hygienic Practices CON_SUMER'ADVISORY.- ❑22. Posting of Consumer Advisories Violations Related t Good Retail Practices_(Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22): of Health. Non-critical(N)violations must be corrected Official Order for Correction:Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. i 590.000/federal Food Code.This report,when signed below C N by a Board of Health member or its agent constitutes an 24. Food and Food Protection (FC-4x59 23. Management and Personnel (Fc-2x590.0 4) order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-axss0.00 ).00s) the food establishment permit and cessation of food 26.Water, Plumbing and Waste (Fc5)(590.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (FC-6x590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (Fc-7x590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other EE DATEOFRE-INSPECTION: o-uaac 'v Inspector's Signature: Print: PICS Signature: Print: ' Page-t of Pages Violations Related to Foodbome Illness Interventions and Risk Factors(Hems 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 Cross-contamination 1 590.003(A) Asia mentofResponsibility* 3-302.II(A)(]) Raw Animal Foods Separated from Cooked and RTE Foods* 590.002(B) Demonstration of Knowledge contamination from Raw Ingredients 2-103.11. Person in charge-duties 3-302.1.1(A)(2) Raw Animal Foods Separated from Each Other* EMPLOYEE HEALTH Contamination from the Environment 2 590t003(C) Responsibility of the person in charge to 3-302.11(A) I Food Protection* require reporting by food employees and 3.302.15 Washing Fruits and Vegetables applicants* 3-304.11 FoodContactwith Equipment and 590.003(F) Responsibility Of A Fail Employee Or An Utensils*Applicant To Report To The Person in - Contamination from the Consumer Charge* 590.003 G) Reporting by son in Chatue* 3-306.14(A)(B) Returned Food and Reservice of Foal* Per 31 590.003(D) I Exclusions and Restrictions* Disposition of Adulterated or Contaminated Food _ 590.003(E) Removal of Exclusions and Restrictions 3-701.1.1 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE FOW* _ d Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food law'" 4-501.11 L Manual Wazewashing-Hot Water 3-201.12 Food in a Hermetically Seated Container* Sanitization Temperatures" 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water . 3-202.13 Shell Eggs* Sanitization Temperatures* 3-202.14 Eggs and Milk Prcduci.s.Pasteurized* 4-501.114 Chemical.Sanitization-temp.,pH, 3-202.16 ice Made From Potable Drinking Water* concentration and hardness.* 5-101.11 Drinkin Water from an A roved System* 4-60 t.I l(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Drinking Water* Utensils Clean* 590.006(B) Water Meets Standards in 1110 CMR 220* 4-602.11 Cleaning Frequency of Equipment Foiod SheOfish and Fish From an Approved Source Contact Surfaces and Utensils" 3-201.14 Fish and Recreatimtaliy Caught 4-702.11 Frequency of Sanitization of Utensils CaughtMallascan q � and Shellfish* Pow Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization-Hot Water and 3-201.25 Molluscan Shellfish from NSSP IasCcd � Chemical* Sources" 10 Proper,'Adequate Handwashing Re MatoAuthor@ Game and Mushrooms Approved by 2-301.11. Clean Condition-Hands and Arms* ut 3-202.18 Shellstock Identification Presem* 2-301.12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Oame.Animals* . 11 Good Hygienic Practices ' 5 Receiving/Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.11 PHFs Received at Proper Tem ramres* 2-401.12 Discharges From the Eyes,Nose and 3-202.15 Packagehite.rit * Mouth* 3-101.1. Fox(Safe and Unadulterated* 3-30112 Preventin 'o_ mention When Tasting* 6 Tagsi'Records:Shelistock 12 Prevention of Contamination from Hands 3-202.18 Shel)stock Identification* . 590.004(E) Preventing Contamination.from 3-203.1.2 Shellstock Identification Maintained* Employees* Tags/Records;Fish Products 13 Handwash Facilities 3�402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records,Creation and Retention" 5-203.11 Numbers and Capacities* 590.004(() Labeling of Ingredients' 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 -Accessibility,Operation and Maintenance lHACCP Plans SuppledwithSoap and Hand Drying 3-502.11SpecializedProcessin Methods* Devices 3-502.12 .Reduced oxygen acka inq criteria* ' 6-301.11 Handwashin Cleanser,..Availabilit 8-103.12 Conformance with Approved Procedures' 6501..12 Hand Drying'Provision Denotes critical item iathe federal 1999 taxi Code or 105 CMR 590.000. Massachusetts Department of Public Health Salem Board of Health 1 120 Washington Street,0 Floor Division of Food and Drugs Salem, MA 01970-3523 Tel. (978)741-1800 Fax (978) 745-0343 City/Town of Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. Name Date Type of Operation(s) .Type of Inspection S Food Service 1,0 Routine Address .�. Retail ❑ Re-insnr "ion Telephone Level ❑ Residential Ki! ic^ ^ " iorBG us> ion ❑Mobi1�e'+.� ^"' Date: Z Owner CCP YIN ❑ Temporary ❑Pre-oiler tion g U/ tS 1/�1I55 ❑ Caterer ❑Suspect Illness Person-in�`�.:o''oiC) ❑ Bed 8 Breakfast General Complaint a �. � it Time ❑ P In: ( HACCP Inspector Out: -yPermit No. ❑.Other Each violation'theck4ed requires an explanation on the narrative pages)and a citation of specific provision(s)violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors-(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Tobacco 590.009(F) ❑ Allergen Awareness 590.009(G) ❑ corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT- - - _ ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH -.r. ._- ,PROTECTION:FROM'CHEMICALS, _ _ ❑ 2. Reporting of Diseases by Food Employee and PIC ' ❑ 14.Approved Food or Color Additives El3. Personnel with Infections Restricted/Excluded ❑ 15.Toxic Chemicals FOOD:FROMAPPROVED SOURCE E] 4. Food and Water from Approved Source TIM EITEMPERATURE.CONTROLS(PotantlallyHazardousFood )' ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans [118. Cooling PROTECTION FROM CONTAMINATION— _ ❑ 19. Hot and Cold Holding ❑ 8.Separation/Segregation/Protection ❑20.Time as a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing 'REQUIREMENTS FORHIGHLY4USCEPnsLF-P6PUL6oNs4jSP)_ , ❑ 10. Proper Adequate Handwashing ❑21.Food and Food Preparation for HSP ❑ 11. Good Hygienic Practices CONSUMERAD'vl$ORY,_ _ � _ ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices_(Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22): of Health. Noncritical (N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. C N 590.000/federal Food Code.This report,when signed below 23. Management and Personnel (FC-2X590.003) by a Board of Health member or its agent constitutes an 24. Food and Food Protection (FC-3X590.004) order of the Board of Health. Failure to correct violations 5. Equipment and Utensils cited in this report may result in suspension or revocation of (FC-4X590.005) the food establishment permit and cessation of food 6. Water, Plumbing and Waste (FC-5X590.006) the operations. If aggrieved by this order,you 27. Physical Facility (FC-6X590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7X590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATEOFRE-INSPECTION: }�� 13 $: PIARW ..�I/�4 Ov Inspector's Signature Pont: i PICS Signature: Print: Page '-o_ ages Violations Related to Foodborne Illness Interventions and Risk Factors(Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT IT Cross-contaminatiZe 1 590.OU3(A) Assignment of Responsibility* 3-302.11(A)(]) Raw Animal Food from L590.003(B) Demonstration of Knowledge" Cooked and RTEContaminafion frodients2-103.11 Person in char e-duties 3-302.1.1(A)(2) Raw Animtl Foofrom EachEMPLOYEE HEALTH Other* Contamination fronment2 59U.f1Uo ,., Responsibility of the person in charg �, n 3U .I1(A) Food Protection* iq sorting v,f?ad.en+slnvs., -�. _ =regmt� rYes and ,a hcants* 3-.,Oct:� Washin Fruitses 3-304.11. -Food Contact with Equipment and 590.003(F) Responsibility Of A Food Employee Or An '�--- .- Utensils Applicant To Report To The Person In Chat * Contamination fnbn'thbTb7t'stfti= '- - 590.003(G) Reporting by Person in Charee* 3-306.14(.4)(5 Returned Food and Reservice of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated Food 590.003(E) Removal of Exclusions and Restrictions 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE -- Food* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501..1.11 Manual Wazewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-SOL:1.2 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Tem eratures* - 3-202.14 Eggs and i'Ailk Products.Pasteur.•zzd* 4-501.114 Chemical Sanitization-temp.,pH; 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness.* 5-161.11 Drinking Water from an Approved System* 4-601.11(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Drinking Water Utensils Clean* 590.006(B) Water Meets Standard in 31.0 CMR 22.0" 4-602.11 Cleaning Frequency of Equipment Food Shelhrsh and Fish From an Approved Source Contact Surfaces and Utensils* 4-702.1 t Frequency of Sanitization of Utensils and 3-201.14 Fish and Reereationaliy CauE.ht Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization­Hot Water and 3-201.15 Molluscan Shellfish from NSSF Listed Chemical* Sources* 10 Proper,Adequate Handwashing Regulatory Authority Game and Wild Mushrooms oms.4pproved by 2-301.11 Clean Condition-Hands and Arms* 3-202.18 Sheilstock Identification Present` 2-301..12 Cleanm Procedure* 590.004(C) Wild Mushrooms* 2-301.14 1 When to Wash* 3-201.17 Game Animals* 11 Good Hygienic Practices S Receiving(Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.1.1' PHFs Received at Proper Temperatures* 2-461.12 Discharges.From the Eyes,Nose and 3-202.15 Package Integrity* Mouth* 3-!0;.!I Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 TagsMecords:Shelistock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.1.2 Shellsiock.Identificttion Maintained* Em plo ees* Tags/Records:'Fish Products 13 Handwash Facilities 3-402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records.Creation and Retention* 5-203.11. Numbers and Capacities* 590.004(!) Labeling of Ingredients' 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 -Accessibility,Operation and Maintenance IHACCP Plans Supplled with Soap and Hand Drying 3-502.11. Specialized Processing Methods* Devices 3-502:1.2 Reduced oxygen packaging,criteria* -6-301.11 Handwashing Cleanser,.Availabilit 8-103.12 Conformance with Approved Procedures" 6-301.12 Hand Dr i Provision - Denotes eiitigd item in3he fa)eral 1999 rmxl Code or 105 CMR 59oA0o. I CITY OF SALEM BOARD OF HEALTH Establishment Name: 114 r Date:� Page: of _, Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date- J No. Reference R—Red ItemVedfled PLEASE PRINT CLEARLY � ! 0'J c /l1L)S rJ JR G/11 S t Y. I I� u 9 i J3SU h4- ,4 4 1 !' S� C / f- L J C � yu x - T R.J 4i a. Discussion With Person in Charge: Corrective Action Required: ❑ No es 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 enty-fivp dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: i 3-501.7 ! .4{C} PHFs Received at Temperatures t Violations Related to Foodborne 111ness.Interventions and Risk According to Law Cooled to Factors(ftetns 1-22) (Cont.) 41'Fl45°F Within Hoists. PROTECTION FROM CHEMICALS 3-501.15 CoolingMethods for PRFs t 14 Food or Color Additives - 19 RIF Hot and Cold Holding 3-202.12 Additives* 3-501.16(B) Cold PHFs Maintained at or below 3-302.14 Protection from Urnipproved Addiiives'k 1-50L 4{F) 41 !45°F 1g Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at lir above 144`F. 7-101,11 Identifying Information-Original 3-501.16(A) Roasts Field at or above 1300F. " Containers* 7-102.11. Common Name-WorkingContainers* 24 Time as a PuHealth Control 7-201.11 Separation-Storage* - 3-501:19 Time as a Public lic Health Control* 7-202.11 .Restriction-Presence and Use* 590,004(H) Variance Requirement 7-242.12 Conditions of Use* 7-203.11 'Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEP116LE 7-204.11 Sanitize"..Criteria-Chemicals* POPULATIONS HSP 7-204.12 Chemicals for WashingProduce,Criteria' 21 3-$41.1I(A} Unpasteurized Pre-packnLa Iuices and 7-204.14 in A encs.Criteria* _ :UseBevof a with Whims*Labels* 7-205.11 Incidental Food Contact.Lubricants* 3-801,11eb) Use of Pasteurized oked ' 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(0} Raw or Partially Cooked Animal Food and Raw Seed Spomts Not Served. 7-206.12 Rodent Bait Stations* 7-206.13 Trae:king Powder3-801.11 C Unopened Food Packs Not Re-served. S,Pest Control and } Monitorin * CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3603.12 Consumer Advisory Posted fur Consumption of 76 Proper Cooldng Temperatures for Animal Foods That are Raw, Undercooked or 7 PHFs Not Otherwise Processed to Eliminate Pathogens.' gens.* r3 401.I1A(1)(2) Eggs- 155`F 19 Sec. 1E *s-immediate Service 145`F15sec* 3-302.13, 1 Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game EggsA Animals-155°F 15 sec. * SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Port:and Beef Roast- 134°F 121 min* 590.()W(A)-(D) Violations of Section 590.009(A)-(D)in 3-401.11(A)(2) Ratites,Injected Meats-OFF 15 see.* catering,mobile food,temporary and 3-401.1.I(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be E Staffing Containing Fish,Meat, debited under the appropriate sections I Poul or Ratites-165°F 15 sec. * above if related to foodborne illness 3401.11(C)(3) Whole-muscle,intact Beef Steaks interventions and risk factors. Other 1450F 4, 590.009 violations relating to good retail 3401.12 Raw Animal Fasds Cooked in a practices should be debited under#29- t Microwave 165°F* Special Requirements. 3-401:11(A)(1)(b) All Other PHFs-145 F 15 sec.# 7 17 Reheating for Not Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403AI(A)&(D) PHFs 165`F 15 sec.* (Iteans 23-30) 3403.11(B) Microwave-'165°F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Timc* foodborne illness interventions and risk factors listed above carrhe 3-403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR t 140°F* 590.000. 3443A I(E) Remaining Unsliced Portions of Beef ftanGood Retail Practices FC 590.000 ti Roasts* 23. 1 Management and Personnel ! FC-2 .043 r 18 Proper Cooling of PHFs 2' 4 Food and Foci Protection FC-3 .004 125. 1 Equipment and Utensils _i FC-4 .005 1 3-501.14(A) Cooling Cooked PHFs from 140°F to f 26, 1 Water.Plumbing and Waste 1 FC-5 .006 70°F Within 2 Hours and From 70'F 27. J Physical Facility to 41`F/45'F Within 4 Hours.* i_2_8Poisonous or Toxic Materials FC=7 .048 3-501.14(B) Cooling PHFs Made From Ambient 29. ecial R uiremems .009 Temperature Ingredients to 41'F/45°F 30 I Other Within 4 Hours* Dr Qv%critical lininin the L^dcml N99 Focal Cale or 105 CMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: � � r. Jlraz,� Date: G Page: 3 of 3' Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date / No. Reterence R-Red Item VerMled ✓// PLEASE PRINT CLEARLY -16 1L)/) ( '00 - AL1 _ /I G &41 — i Discussion With Person in Charge: Corrective Action Required: ❑ No Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ vol tary Compliance ❑ Employee Restriction/ Violations before the next ins ection, to observe all conditions as described, and to Exclusion P Re-inspection Scheduled ❑ Emergency Suspension Comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fin wenty- iv dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: 4 1 3-501.14(C) PHFs Received at Temperatures ` Viclattons Related to Foodborne Illness interventions and Risk - According to Law Cooled to Factors(Items 1-22) (Gant.) 41'F/45F Within 4 Hours. PROTECTION FROM CHEMICALS3-501.15 Cooling Methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding 3 3-202.12 Additives* -50L16(B) Cold PHFs Maintained at or below 590.004(F) 41°145°F* 3-362.14 Protection Pram Una roved Addiiives'� 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above 140°F. 7-101.11 Identifying Information-Original 3-501.16(A) Roasts Heid at or above 130°F. Containers* " 7-102.11. Common Name-WorkingContainers* 20 Time as a Public Health Control 7-201.t i Separation-Stora e�* .3-501:19 Time as a Public Health Control* Requirement 7-202.11 .Restriction-PresenceandUse* �90.004(H) Variance Re -- 7-202.12 Conditions of Use* ,1 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPU 7-204.11 Sanitiuts.Criteria-Chemicals" ONS NSP 7-204.1.2 Chemicals for WashingProduce,Criteria* 21 3-801AI(A)l(A) 13eveUnpasages witzedh Warricmged Juices and u 7-204.14 encs.Criteria* _ :Bevemees with Warton*Labels* 7-205.11 Incidental Food Contact,Lubricants* 3-801A IM Use of Pasteurized B * - 7-205.11 Restricted Use Pesticides;Criteria* 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served,° i - 1 7-206.12 Rodent Bait Stations* _ 3-801.11(C) Unopened Food Pacicute Not Re-served. 7-206.13 Tracking Powders, Pest Control and Monitoring* -CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advisory Posted for Consumption of S6 PropAnimal Foods That are Raw.Undercooked or Proper Cooking Temperatures far t PNot Otherwise processed to Eliminate ` Pathogens,' 3401AIA(I)(2) Eggs- 155`715 Sec. i Eggs-Immediate Service 145°F15sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell f 3401.11(A)(2) Comminuted Fish.Meats&Game E .Animals-155'F 15 sec. 1 3.401.11(B)(1)(2) Pori:and Beef Roast-130°F 121 min* SPECIAL REQUIREMENTSot r 3-401.11(A)(2) Ratites,Injected Meats-155`1715 590.009(A)-(D) Violationssoff Section 590.(8}9{A)-(D)in : * catering,mobile food,temporary,and set. ' 31101.1 t(A)(3) Poultry,Wild Game,Staffed PHFs, residential kitchen operations should be Stuffing Containing Fish,War, debited under the appropriate sections Poultry or Ratites-165°F 15 sec. * above if related to foodborne illness 3401.11(12)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 1450F* 590.004 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165F* Special Requirements. 3-401:11(A)(1)(b) All Other PHR-145`F 15 sec. fl7 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403.11(A)&(D) PHFs 165*17 15 see. * (Items 23-30) 3-403.11(B) Microwave-'165'F,2 Minute Standing Critical,and non-crilfcal violations,which do not relate to the Tim* foodborne illness interventions and risk factors listed abate, can be 3-403.11(C) Commerciatly Processed RTE Food- found in thefollowing sections of the Food Code and 105 CMR 140°F* 590OOO. 3-403.11(E) Remaining Unsticed Porticos of Beef t item ; Goad Retail Practices j .FC 590.000 r Roasts': 23. 1 Management and Personnel FC-2 I .003 .j Ig Proper Cooling of PHFs 24.1 Food and Food Protection -- FC-3 -3 .0044 125. 1 Equipment and Utensils FC-4 .005 3-501.14(A) Cooling Cooked PHFs from 140`F to 26. "Water.Plumbing and Waste FC-5 .006 70`F Within 2 Hours and From 70'F 27. ( Physical Faciii FC-6 .007 to 41°171450F Within 4 Hours. * ; 28. Pasonous or Toxic Materials 1 FC=7 .008 3-501.74(.8) Cooling PHFs Made From Ambient 29_ Special R uiremems i .009 Temperature ingredients to 41°F145°F other ---i-- Within 4 Hrnms* esvm:,mazn z�` "Den(iu%co ieat iwai in the Lederal 1999 Food Cade or 105 CMM 590.000.