5-14-20 Little Miss Flo's Inspection ReportCity of Northampton
212 Main Street Health Department
Northampton, MA 01060 Food Establishment Inspection Report
Phone: (413) 587-1215
Fax: (413) 587-1221
Name L l -rfl e
[Miss I' I o �
IN fG. OUT
D> � im of Irrs &2
Jr �lvoij �n
�O.rRetail
❑ResidentialKtchen
❑Mobile
OTempomry
❑Caterer
[:]Bed and Breakfast
Type
❑Routine of IrreoenNon
❑Reinspection
i�Pre-operation
OSuspectillness
[]General Complaint
❑HACCP
❑Other.S 5(in�l
Address
G1` 1f1 St('ee-t ' F(arr✓ G'
Dat rnniaofRe•Inspectton
Telephone
Risk Level
Owner p
!�
"ACCP Yes No
Person in Charge (PIC)
,1�>�y'��a
FOOD FROM APPROVED SOURCE
4. Food and Waterfrom Approved Source
IN 151' OUT ❑
Na of Inspector
l
5. ReceOdnq/oonddicn
IN ❑ OUT 0
WA ❑ N/OI9'
6. TagsilleomMAccumcy of ingredient Statements
IN &t. OUT ❑
WA 0 N/0 ❑
7. Conformance with Approved Procedures/
INA OUT 0
FOOD PROTECTION MANAGEMENT
Id
❑
N/A ❑ WO ❑
1. PIC Assigned/1(nowledgeablelDuties
IN fG. OUT
16. Cooking Temperatures
EMPLOYEE HEALTH
WA's° WO 0
17., Reheating
2. Reporting of Dissase
IN,W OUT ❑
WA ❑ WO ❑
3. Personnel with Infections Restdgedecluded
IN M: OUT 0
WA 0 WO 0
FOOD FROM APPROVED SOURCE
4. Food and Waterfrom Approved Source
IN 151' OUT ❑
WA ❑ WO 0
5. ReceOdnq/oonddicn
IN ❑ OUT 0
WA ❑ N/OI9'
6. TagsilleomMAccumcy of ingredient Statements
IN &t. OUT ❑
WA 0 N/0 ❑
7. Conformance with Approved Procedures/
INA OUT 0
WA 0 WO 0
HACCP Plans
N/A ❑
WO ❑
PROTECTION FROM CONTAMINATION
8, SeparatlonlSegregallonlProtection IN -M OUT 0 NIA 0 N/00
9. Food Contact surfaces Cleaning and Sari tirirg INOUT ❑ N/All N/013
10.Handwash Facilities I § OUT 0 N/A 0 N/O 0
PERSONAL HYGIENE
11. Proper Adequate Handwashing IN [> OUT CI N/A C3 N/0 El
12.Gcod Hygiene Practices IN,151" OUT ❑ N/A ❑ N/0 ❑
13.Prevention of Contamination from Hands IN j�( OUT 0 WA 0 WO ❑
PROTECTION FROM CHEMICALS
14. Approved Food Color or Additives IN W OUT ❑ N/A ❑ N/0 0
15. Toxic Chemicals IN 0 OUT 0 WA,LsI, WO 0
NonComotiancew'dh ❑ Anti-Chokina
[]Tobacco ❑ Allergen
TIMEIIIEMPERATURECONTROLS
NIA 0
N/0 0
16. Cooking Temperatures
IN 0 OUT 0
WA's° WO 0
17., Reheating
IN 0 OUT 0
N/A li( N/0 0
18, Cooling
IN.'S( OUT ❑
N/A 0 WO ❑
19. Hot and Coli Holding
IN ❑ OUT 0
N/A.d N/0 ❑
20. Time as a Public Health Control
IN Er OUT ❑
NIA ❑ WO ❑
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HS
21. Posting and Food Preparation for HSP
IN 0 OUT 0
N/A: N/0 ❑
Non-txkloal Items
Poisonous or Toxic Matedah
IN
CONSUMER ADVISORY
22. Posting of Consumer Advisory [NO OUTE3 N/Ad N/0 0
VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
23. Management and Personnel
IN '
OUT 0
NIA 0
N/0 0
24. Food and Food Protection
IN,
OUT 0
N/A 0
WO 0
25. Equipment and Utensils
IN
OUT 0
WA 0
N/0 0
26. Water, Plumbing and Waste
IN ®,
OUT 0
WA 0
N/0 0
27. Physical Facility
IN . '
OUT 11
N/A 0
WO 1328.
Poisonous or Toxic Matedah
IN
OUT 0
N/A ❑
WO ❑
29. Other Retail Practice Items
IN ❑
OUT ❑
N/A ❑
WO ❑
Violations Related to Food Borne Illness Risk Factors
Violations marked may pose an imminent health hazard and require Immediate corrective action as determined by the Board of Health
Number of Violations Related to Food 86me Illness Risk Factors ® t\jci
Based on an inspection today, the Inspection Criteria checked indicate violated provisions of 105 CMR 590.000/Federel Food Code (FC). Each violation has an
narrative portion of the report THIS REPORT, WHEN SIGNED BY A BOARD OF HEALTH MEMBER OR ITS AGENT SERVES AS OFFICIAL ORDER OF
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ESTABLISHMENT OPERATIONS. Violated provisions mmst be corrected by the scheduled date of the re -inspection. if aggrieved by this order, you have a right to a hearing. Your
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Narrative of Items Checked Above
Violation
Data
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