City/Town of Foxborouoh FOOD ESTABLISHMENT INSPECTION REPORT footer", .. - I 1. 43:15 lei-an - [Ti/tin.) or Iii-erm? I It in; Address: 40 South Street Tel. soc-543.120? . 0 ti NWAhem Middle School Dat?10111 @9301? Biggie?? Address Risk Retail Re-Inspection 111 MBChanlc Street Leval2 Residential Kitchen Previous Inspection Telephone503-543-1e1o Mobile Esta: Temporary Pro-operation Own?Janice Watt - Food Service Director HACCP [j ?Caterer Suspect Illness Person-in-Charge (P'CIStacey Birbeck Tlm?10245 Bed Breakfast 32%? Complaint n: Passafaro Out: 11:50 Permit No. 2017-0400 Other Each violation checked requires an explanation on the narrative pageis) and a citation of specific provision(s) violated. Violations Related to Foodbome illness interventions and Risk Factors_(Red Items) Violations marked may pose an imminent health hazard and require immediate corrective action as determined by the Board of Health. MANAGEMENT 1. PIC AssignediKriowledgeableiDuties EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with Infections RestrictediExcluded FOOD FROM APPROVED SOURCE El 4. Food and Water from Approved Source 5. ReceivinglCondltion 6. TagisecordsiAccuracy Statements 7. Conformance with Approvad Procedures/HACCP Plans PROTECTION FROM CONTAMINATION B. 9. Food Contact Surfaces Cleaning and Sanitizing 10. ProperAdequate 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. . 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility (Foexcsoccr) 28. Poisonous or Toxic Materials one) 29. Special Requirements to .009) 30. Other Hider Non-compliance with: Anti-Choking Tobacco Allergen Awareness 12. Prevention of Contamination from Hands 13. Handwash Facilities Paorscnonrnom CHEMICALS '14. Approved Food or Color Additives CI 15. Toxic Chemicals TIMEFIEMPERATURE CONTROLS (Potentially HazardOUS Foods) 16. Cooking Temperatures 17. Reheating 18. Cooling 19. Hot and Cold Holding 20. Time as a Public Health Control El 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 590.009 (E) 590.009 (F) El ssocosrei . REQUIREMENTS FOR HIGHLY-SUSGEPTIBLE-FOPULATIONS (HSP) 1 fr?r?it? I229: - to ,r t. 590.000lfederal 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 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 of and submitted to the Board of Health at the above address within 10 days of receipt of this order. DA TE OF Ple Signature: Inspector?s )h'l'hliiDiane Passafaro Pl'illt18tacey Birkbeck Page; of: Pages Establishment Name: Ahem Sehoo' THE COMMONWEALTH OF MASSACHUSETTS TOWN OR CITY Date: 10/11/17 Page: 2 [tern Nd. .: Reference :2 .. - DESCRIPTION oE VIOLATIONIPLAN OFCORRECTIDN cLEARil-ri Date-2.1 -. 'Ngri?ed_f_ New Manager. Stacey Birkbeck ServSafe current: Exp-2020 3-501.16 Milk cooler digital and BOH thermometer reading 51?. Did not go down for the remainder of inspec- tion. Do not use during lunch period. Cooler shut down. Cooler empty at time of inspection. Compressor I just recently replaced. 44302.11 Slicer dirty with leftover dried up food on blade guard and under top unit, clean befbre next use. 2-301.12 Noted improper hand washing technique while employee washing her hands. Not lathering long enough and also Iathering in the water (rinsing before lathen?ng). BOH and PIC demonstrated and discussed proper hand washing. Noted same employee performing better technique during subsequent washings after demon? stration. It is important that training and reminders are frequent and ongoing. 2?301 .14 Noted employee take a drink from water bottle (screw cap kind - potential for cross contamination from lip contact), handled empty cardboard packaging (another potential source of contamination) and did not wash hands before salad buffet prep activities. Alerted the PIC, hands were washed. Retrain on potential ways to contaminate hands. 4-501.15 Sanitizer thy does not have site speci?c directions. Water also hot. Water for mixing and testing sanitizer should be lukewarm (~75 deg). Post exact quantity needed for manual mixing. Recommend a measured amount as opposed to pumps, although not required. Post site speci?c directions. Discussion With Person in Charge: Corrective Action Required: No I Yes i Employee Restriction] Voluntary Compliance Exclusion walkin:38?:mayo, dishwasher:150?l185?, pressure good, new glass door Re?inspec?on Scheduled milk burger:hotbox:136? E, EmergencySus-pension Embargo walkin clean, emp allergy up, 2-door near Emerge? Voluntary Disposal Other: freezer:delimeat:36?, thermometers all cal'd 31?~32? Form 734 8 AM. Sulkjn Co., Chartstown. MA City/Town of Foxborough Address: 40 South Street FOOD ESTABLISHMENT INSPECTION REPORT Tel. cos-5434207 Name - f0 or tion ofln Ahern Middle School a ?3/1/18 gait. ?oewIlce ?fwunespe Address Risk Retail Re-inspection 111 Mechanic Street Level Residential Kitchen Previous Inspection Telephone 508-543-1610 2 Mobile Date: 0 CC CI Temporary Pre-operation Watt. Food Service Director HA I Caterer Suspect Illness IC Person-In-Charge Time 9:47 omplarnt n. . InspectorJohn Robertson Out: 10:55 Permit No. 2013-0527 Other Each violation checked requires an explanation on the narrative pageis) and a citation of specific provisionls) violated. Non-compliance with: El Bed Breakfast Violations Related to Foodborne illness Interventions and Risk Factors_(Red Items) Violations marked may pose an imminent health hazard and require immediate corrective action as determined by the Board of Health. 590.009 (E) 590.009 (F) 590.009 (G) Anti-Choking Tobacco Allergen Awareness 12. Prevention of Contamination from Hands 13. Handwash Facilities PROTECTION FROM CHEMICALS FOOD PROTECTION MANAGEMENT 1. PIC AssignedlKnowIedgeable/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. ReceivinglCondition 6. Tags/RecordslAccuracy of Ingredient Statements 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION 8. 9. Food Contact Surfaces Cleaning and Sanitizing El 10. ProperAdequate Handwashing 11. Good Hygienic Practices 14. Approved Food or Color Additives El 15. Toxic Chemicals CONTROLS (Potentially Hazardous Foods) El 16. Cooking Temperatures El 17. Reheating 18. Cooling El 19. Hotand Cold Holding 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS (HSP) El 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 orderI 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. 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. (TN 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility 28. Poisonous or Toxic Materials 29. Special Requirements (590.009) 30' Other DATE OF .Uu Inspector's Signature41 check another milk, if high,discar.d all milks. PIC stated temp readout okay this morning. Update BOH. Also recommend a "sample container" for easy temperature con?rmation of how unit is operating. Discussion Sanitizer bottles made today, borderline 400ppm. Also appeared to have detergent in it (sudsy when gently inverted to mix). BOH dumped, re?lled, dispensed 1/4 of concentrated sanitizer - 200ppm. Cause of higher readings unknown, ensure all staff is retrained on how to prepare sanitizer. Do not add any other cleaners to it. 2?301.12 One out of two employees did not adequately perform proper hand washing techniques (not Iathering long enough and Iathering in the water instead of out of the water). Retrain staff on proper hand washing. Note Inspection after lunch, mil coolers have been open. Hot and humid weather. Correc?veAction uired: No Yes Discussmn With Person In Charge eq Ll facility very clean, hw sink okay, mum? ?mp?ame :xmo?f?i?l?: Resmcm", rice:hh:155??171?, servesafe up to date, emp ReinSPedim Sd?e?jmed '1 Emergency suspemim allergy up, thermometer cal'd 325?, left milk cooler: btw/ milksz41? . Embarg" Emergency cm? (dig Voluntary Dispose! Other: Form "134 8 AM. Sulkin Co., Charlaown. MA City/Town of Foxborough FOOD ESTABLISHMENT INSPECTION REPORT Address: 40 South Street Tel. 500-543-1207 Name Date Type of Operation(s) Type of inspection lgo Elementary School 2/15/18 Food Service Routine Address Risk Retail Re-inspeotion 70 Carpenter Street Level Residential Kitchen Previous Inspection Telephone 505-543-1550 2 [3 Mobile Date: 0 AC CP YIN Temporary El Pro-operation W"arJanlce Watt. Food Serv. Dir. (waltl@foxborough.k12.ma.us) Caterer CI Suspect Illness Breakfast GeneraiCom laint Person In Charge Reilly Ema 10:23 El 9 EHACCP InspectorJohn Robertson Out: 11:09 Permit No. 2018-0529 Other Violations Related to Foodborne Illness interventions and Risk Factors_(Red Each violation checked requires an explanation on the narrative pageis) and a citation ofspecific provision(s) violated. Non-compliance with: items) Anti-Choking 590.009 (Tobacco 690.009 (F) to a Ions mar may pose an ImmInent eat azard and requrre Immediate Merge" Awareness 590.009 corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT 1 PIC EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC El 3. Personnel with Infections RestrictediExciuded FOOD FROM APPROVED SOURCE 4. Food and Water from Approved Source 5. ReceivingiCondltion 6, Tags/RecordsiAccuracy of Ingredient Statements 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION 8. [j 9. Food Contact Surfaces Cleaning and Sanitizing 10. Proper Adequate Handwashing 11. Good Hygienic Practices Violations Related to Good Retail Practices_ (Blue items) Critical (0) 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. CN. 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility 28. Poisonous or Toxic Materials 29. Special Requirements (590.009) at}. Other El 12. Prevention of Contamination from Hands 13. Handwash Facilities .pnorecrlon FROM CHEMICALS 14. Approved Food or Color 15. Toxic Chemicals CONTROLS (Potentially Hazardous Foods) 16. Cooking Temperatures D17. Reheating 18. Cooling 19. Hot and Cold Holding El 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS (HSP) 21. Food and Food Preparation for HSP CONSUMER ADVISORY El 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 530.000ifederal 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. DA TE OF Ppectm? Signatutc: WMA Robertson I Cs Signatutc: a Prim:Llsal Reilly Pngc_1 of__2_ Pages THE COMMONWEALTH OF MASSACHUSETTS TOWN OR CITY Establishment Name: E'emenwry Date: 2?15?18 Page: 1 of 2 Item-'5 We? 0.5 Date No. Reference. - Red item Veri?e d. DESCRIPTION FWGLATION 1-. PLAN OE CORRECTION --FLen.se' mu'r may: Observed cases of product (piza dough etc) in walkin freezer on wood boards on ?oor- food items must be stored at least 6 inches off the floor and the wood is not a cleanable surface. Remove wood and store product 6 inches or more off ?oor. Observed dented cans of pizza sauce on can rack in dry storage - discard dented cans of piza sauce Noted minor food debris on back of slicer blade, slicer was not in use at the time of inspection clean slicer Observed grease interceptor below dish spray sink heavily soiled - clean and maintain clean grease interceptor and monitor for possible leaks. Discussion PIC states that portion of 2 door cooler is used by another program, recommend using signs to designate the area of the cooler used by the other program to maintain segregation of lunch programs food- Observation Sanitizer 200ppm. instructions posted, test strips available. HW sink clean, soap, paper towels, waste bin available. Observation Observed lunch service at inspection. good practices evident. good glove use- Employee allergen poster posted. Observation 2 door reachin cooler near cafeteria area 37F- Second 2 door cooler 38F. Both coolers clean, limited product. Observation Walkin freezer -3F. good logs.? 3 bay sink not set up at inspection, but clean. FOG sign posted. Discussion With Person in Charge: Corrective Action Required: No I Yes Good HW by employees noted. Milk cooler near hallway 38F, 1% milk milk 2/26/18. valuntary compliance 33153:: Resmcaon I Milk cooler near windows 32F, strawberry milk 3/1/18. Permits, ServSafe posted in of?ce. Ramon Emergency SUSpem?io" Salad bar, grapes 30, packaged apple slices 2116/18, school vacation next week.. Embarg" Emergency Cl?sure Voluntary Disposal Other. Dry storage clean, just mopped at arrival. Chemicals segregated. Good HH temp chart Fon'n 7?34 AWL Sulkirl (20., Cl??wown. MA City/Town of Foxborough FOOD ESTABLISHMENT INSPECTION REPORT Address: 40 South Street Tel. 503-543-1207 Name Date Type of Operation(s) Type of inspection Igo Elementary School 10i15/18 it Food Service .Rou?ne Address Risk El Retail Re-inspecilon 70 Carpenter Street Level 2 {3 Residential Kitchen Previous Inspection Telephone 508-5431 680 Mobile Date: 0 ACCP YIN El Temporary Pie?operation WherJanice Watt, Food Serv. Dir. (wattj@foxborough.k12.ma.us) Caterer Suspect Illness . Bed Breakfast General Com Iaint Person-ln-Charge (PIC) Lisa Reilly [1:111:11910109 CI EHACCP InspectorJohn Robertson Out: 10:55 Permit No. 2018-0529 El Other Each violation checked requires an explanation on the narrative pagels) and a citation of specific provision(s} violated. Violations Related to Foodborne illness interventions and Risk Factors_(Red Non-compliance with: Items) Anti-Choking 590.009 (Tobacco 590.009 (F) VIC attons mar may pose an Imminent health azard and requrreimme rate AllergenAwarenese 590.009ie) El corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT 1. PIC Assignod/KnowledgeablelDuties EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE [j 4. Food and Water from Approved Source [3 5. Receiving/Condition 6. TagisecordslAccuracy 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION 8. 9. Food Contact Surfaces Cleaning and Sanitizing 10. ProperAdequate HandWashing 11. Good Hygienic Practices Violations Related to Good Retail Practices_ (Blue Items} Critical 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. it- 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility 28. Poisonous or Toxic Materials 29. Special Requirements (590.009) 30. Other do: 12. Prevention of Contamination from Hands 13. Handwash Facilities CHEMICALS . 14. Approved Food or Color Additives 15. Toxic Chemicals CONTROLS (Potentially Hazardous Foods) 16. Cooking Temperatures El 17. Reheating 18. Cooling 19. Hot and Cold Holding 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY-SUECEPTIBLE-POPULATIONS (HSP) [j 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 590.000ifederal 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. It 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 Inspector?s Signatur?q?p? .. Print: John Robertson Eg f_2_P PICsSignatmc (an Print A?fj 1 age 0 ages THE COMMONWEALTH OF MASSACHUSETTS TOWN OR CITY Establishment Name: '90 Elementary Date- 10/15/18 Item - - ?eference Nd." Gritiml Idea-1;. Red lt?rn DESCRIPTION QFVIOLATIONI PLAN CORRECTION Pruitt waif Noted mold like substance on cabinet around door at Snapple cooler- clean around door of Snapple Cooler Observed slicer covered, however noted food debris on back of blade and guide - cleaned at inspection. Discussion Noted items for afterwre program segregated in bottom of McCall cooler. Recommend moving aftercare program's food items to separate cooler/area so that access to lunch program food is restricted. To keep the lunch program food secure, only the cafeteria food workers should have access. Observations Dry storage: food/paper goods protected, returnables labeled. Noted chemicals segregated in kitchen and dry storage. Observations Milk cooler near hall 37F, 1% milk 10/17; near windows 39F, FF milk 10I24. Walkin freezer food covered, labeled, off floor. Observations FOG, Cooler Logs, Employee Allergen, ServSafe, Permit posted. Hood 6/7, year not visible. DW wash 151 F, n'nse 182F. Disc'ussion With Person in Charge: agate-u CorrectiveAction Required: :1 No I Yes Three bay sink not setup at inspection- Observed good HW and glove use. Employee Restiction I Voluntary Compliance Exclusion Good uniforms, visors. Utensils displayed handles up. Restroom OK. Re-inspec?on Scheduled Emergency Suspension Snapple cooler cut melon 37F- Tru reachin 31 F. McCall 2 door reachins Embargo Emergency Closure Can opener clean. Sanitizer 200ppm spray bottle. Pizza 157F hot box- Voluntary Disposal Dome: Form 734 AM. Sulkin Co., Charlalown, MA Food Establishment Inspection Report City/Town of Foxborough Establishment: Igo School - Risk Level 2 Date: 4/29l19 Page 1 of 3 Address: 70 Carpenter Street Time in: 9:20 Time out: 10:00 Telephone: 508-543-1680 I Permit No.: 2019-0326 Owner: Janice Watt (wattj@foxborough.k12.ma.us) Person-in-charge: Lisa Reilly Inspector: John Robertson Number of Violated Provisions Related to Foodborne Illness Risk Factors and Interventions (Items 1 through 29): Number of Repeat Violations Related to Foodborne Illness Risk Factors and Interventions {Items 1 through 29]: ILLNESS RISK FACT-.QRS AND PUBLIC HEALTH. INTERVENTIONS incompliance OUT: outofoompliance NIO=notobserved notoppiicabte corrected on-siteduring Inspection R=repealviolallon Status unwise Compliance Status Im IN IIDUTI NM Official Order for Correction: Based on an inspection today. the Items marked indicated violations of 105 CMR 590. 000 and process I HACCP Plan . Supervision ._Pro'teotlon'iroin Contamination 1 Person- -in charge present demonstrates 15 Food separated and protected knowledge and performs 9? 16 Food? contact surfaces; cleaned I, 2 Certified Food Protection Manager .r I sanitized -- Employeei'leplth 9' Proper disposition of returned, Management food employee and 17 previously served, reconditioned 8: In" 3 condItIonal employee knowledge .1 unsafefoodI responsibilities and reporting Proper use of restriction and exclusion .r 18 Proper cooking time temperatures IJ DIE .3assassinate??9 a reigrirgrra??gmd?rs?rh?t . . and Hygienic} stances-.1 . 5 I 20 Proper cooling time and temperature Ir DU eating, tasting. drinking or CID 21 Proper hot holdingtemperature I ID :3 aIrI'cohuse _22 Proper cold holding temperature I g? I mint]? arge rom eyes. nose, an or I: 23 Proper date marking and disposition Jr ll] Preventing Contamrnatlon by Hands,"- .Z?TimIe as a BUbl'Ic Health Control ?j 8 - - - . Consumerndvisory .. Hands clean properly washed Ir [j . 'th 25 Consumer advisory provided for rawo-ea undercooked food food - ., . .- - .. Adequate handweshing sinks properly .Highlv Susceptible - i and Iaccessible .1 26 foods used; prohibited foods ESE - Approved Source 7-1-1233 . .. .. - - . . . . .. 11 Food obtained from approved source Ir DID Foo Substances 12 Food received at proper temperature Ir [1 27 ?Had pp Food received in good condition, safe. - . - - 13 unadulterated Ir 28 properly IdentIerd. II, CI Required records available: shelistock -, . . 14 tags. parasite destruction CID Conformance viith ?ipprovsd Procedures . Compliance with variance specialized CID applicable sections of the 2013 Food Code. This report when signed below by a Board of Health member or its agent constitutes an order of the Board at 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. ?you are subject to a notice of suspension revocation. or non- renevval pursuant to 105 CMR 590 000 you may request a hearing before the board of health' In accordance with 105 CMR 5530 015(8). Date of Relnspectlon: None Discussion with Person-In-Charge: Discussed food code updates. New requirements In place. Ice available for calibrating thermometer. Sivatu Pars?? rgo: Lisa Reilly 4/29/19 Bib-11? none: or: John Robertson 4/29/19 J-M MDP re Food Establishment inspection Report City/Town of Foxborough Establishment: Igor? Risk Level 2 IDate: 4/29/19 Page 2 of 3 GOOD RETAIL PRACTICES MASSACHUSETTS ONLY SECTIONS- incompiiance outof compliance Nl0= notobserved not applicable COS: corrected on- s-lte duringinspeclion R-repeal violation Mil?mlf'?al ft Compliance Status Compliance Status visas Food: and was 48 Warewashing facilities: installed, Pasteurized eggs used where required Water 8. ice from approved source 1variance obtained for specialized 30 31 32 maintained, used; test strips 49 Non- food contact surfaces clean Physical IFaciiltles - Hot cold water available; 50 adequate pressure urn-n.? processing methods Food Temperature adriirpl 51 Plumbing installed; proper backfiow 3" holding Proper cooling methods used; devices 33 adequate equipment for Cl 52 Sewage waste water properly _iemperature control disposed Plant food properly cooked for hot Toilet features: properly 53 constructed. supplied. cleaned 35 35 Approved thawing methods used Thermometers provided accurate V-Footli Identification Food properiyiabeled; original container - - LI Prevention cfEciId Contamination 33 Insects. rodents. animals not present Contamination prevented during food preparation, storage and display Fic?onal cleanliness Wiping cloths: properly Used 8. stored Washing frpits vegetables FroparUaa ?ofg Utensils . use utensils properly stored Utensils. equipment 8. linens: properly stored. dried, handled Single-use isingleservice articles: properly stored 8. used Gloves used property 44 . 45 Tie Food non-food contact surfaces cieanable properly designed constructed used 4? Garbage refuse properly 54 disposed: facilities maintained p. a .2 5.. Physical facilities installed. 55 maintained. clean Adequate ventilation lighting; 56 designated areas used :Ii Additional Raqurremeitr's used 590 lr3.OUT 7011 Ci Anii- chokin rocedures in food M1 service Ci M2. Food allergy awareness. . Cl . Thane-nit Retaircp?ranoris-listed-In .195 I 3. M3 ICaterer Ci Ci .iEiiL?JiD M4 Mobile Food Operation E1 M5 Temporary Food Establishment CI M6 Public Market; Farmers Market M7 Residential Kitchen; Bed-and? Breakfast Operation Residential Kitchen: Cotta Food 5 LI M8 Operation 9 2' School Kitchen: USDA Nutrition I M9 Program M10 Leased Commercial Kitchen 3 M11 innovative Operation Ci Eli-1E] BL .11 -- Local Requirements i:i L1 Local law or regulation 1:113! L2 Other Elli] Type of inspection: Routine Re-inspectlon El Pre-operaiional El Illness Investigation General complaint Type of Operation(s): Food Service Establishment Retail Food Store Residential: Cottage Foods El Residential; Bed Breakfast Other information: Employee illness reporting sheets signed. Chemicals segr. Strawberry milk 5/10/19, 1% milk 5/8/19. Cooler logs in place. Waikin freezer OK. food protected. Esmb EIHACCP Employee allergy. FOG, permit posted. a 0 . 1:101:23 ry Homer Dry storage OK. Kitchen areas very clean. Signet )reWrson-n -ii1- gab/:7 Lisa Reilly Date: 4/29/1 John Robertson Dam: 4/29? 9 MDPH ropcrl form writersi?? Food Establishment Inspection Report -- City/Town of Foxborough lgtablishment: lgo School Risk Level 2 Date: 4129/19 Page 3_ of_3__ - -- . 1 - - -. Item I Location Temp Item I Location Temp (?Fl Item I Location Temp Amblent AlrI milk coolers 34133 Rinse I DW 181 Turkey Sandwich ITrua cooler 38 Chicken tender! HH 170 Mixed vegetables I Snapple cooler 39 Milk I McCall cooler 34 -',Obsarxr'atiohsandtor? or'rectlve Actions shame; or Item Number Section of Code Description of Violation Date to Correct By NOTE: Sanitizer spray bottle 200ppm. NOTE: Good hair restraints, uniforms, glove use noted. Signature ?f/F'Bi's - Lisa Reilly Da?e: 4/29/19 4/29/19 "Signat rec John Robertson term -1 END trunnion City/Town of Foxborough FOOD ESTABLISHMENT INSPECTION REPORT Address: 40 South Street Tel. 503-543-1207 NameTaylor Elementary School ?$999196 South Street Telephone 508-543-1607 ownerJanice Watt - Nutrition Director Person-In-Charge (PlciJane Rlce InspectorDiane Passafaro Date Type of Operationis) Type of Inspection 1 0417 Food Service ii] Routine Risk El Retail Re-inspection Level 2 Residential Kitchen Previous Inspection El Mobile Date: Temporary Pro-operation HACCP YIN Caterer Suspect illness Time Bed Breakfast General Complaint n: 10.37 HACCP Out: 11:30 Permit No. 2017-0389 Other Each violation checked requires an explanation on the narrative page-{s} and a citation ofspeclfic provision(s) violated. Violations Related to Foodbome illness interventions and Risk Factors_(Red Items) Violations marked may pose an imminent health hazard and require immediate corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT 1. PIC AssignediKnowledgeable/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 El 5. ReceivingiCondition 6. Tags/RecordsiAccuracy Statements 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION B. 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. (I - 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility 28. Poisonous or Toxic Materials {PC?rite .UDB) 29. Special Requirements {5 one) 30. Other rise Non-compilan ce with: 590.009 (E) 590.009 (G) i] Anti-Choking Tobacco Allergen Awareness 12. Prevention of Contamination from Hands 13. Handwash Facilities PROTECTION FROM CHEMICALS 14. Approved Food or Color Additives 15. Toxic Chemicals CONTROLS (Potentially Hazardous Foods) 16. Cooking Temperatures 17. Reheating 18. Cooling El 19. Hot and Cold Holding 20. Time as a Public Health Control REQUIREMENTS FOR (HSP) El 21. Food and Food Preparation for HSP CONSUMER ADVISORY 22. Posting of Consumer Advisories Number ofVIolated 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 590.000ifederal 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. DA TE OF TION: Inspector?s Passafaro I?i'i'mJane Rice l?ilge_1of_2 Pages PICsSignature: ram \i THE COMMONWEALTH OF MASSACHUSETTS TOWN OR Establishment Name: Element? Schm' Date: 10/4/17 Page: 2 Of 2 Item: .Code' . -C- cmm?tem joE 3mm . .. .. EAEIHE Referenoeit?. Red It'em?; - . . PRINT CLEARLY No violations noted at the time of the inspection- Discussion Pasta on Hie menu today. Discussed cooling practices with PIC for any leftovers. PIC understood the use of sheet pens for cooling, though she thinks there will not be enough left. Corrective Action Required: No I Yes Discussion With Person in Charge: I Voltm?nary Compliance Employee Restic?on delivery occurred during inspection:yogurt_off truck:39?, pasta out of Exclusion pot at 156?, thermometers cal'd at 32?,33?, sauce:37?, Re?inspe?i?c?" milk dispenser:200ppm Emmy" I: merger? Ensure dishwasher1150?l194? _l Wm ?he" Form 734 AM. Sulkin 00.. Charl?own. MA THE COMMONWEALTH OF MASSACHUSETTS Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT Foxborough Board of Health 40 South Street Foxboro, MA 02035 Tel: 508-543-1207 Name Dat of Ogerationisi a fine actlo 71M ELEWEIMLI I Food Service Di?icutlne Address Risk Retail Re-inspectlon I I ICIQ Level 2 Residential Kitchen Previous Inspection T9 El] It. Mobile Date: Owner 430% I23 It?? 0 HACCP YIN Temporary Pro-operation 01101? bits 08:31:11; kf . Personin Char a FIG marrow Tnimeb Be F93 as enera omp Inspector {:{glj I(gut: 710. Permit No. Other Each violation Chec ed quire's 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) l: Violations marked may pose an imminent health hazard and require Immediate corrective 590-009 IF) Allergen Awareness 590.009 (G) action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT CI 1. PIC Assigned I Knowledgeablei Duties EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with infections RestrictedIExcluded FOOD FROM APPROVED SOURCE El 4. Food and Water from Approved Source 5. 6. TagisecordslAccuracy of ingredient Statements 7. Conformance with Approved ProcedureslHACCP Plans PROTECTION FROM CONTAMINATION 8. 9. Food Contact Surfaces Cleaning and Sanitizing I3 10. Proper Adequate Handwashing 11. Good Hygienic Practices Vloiatlons 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 I 23. 24. 25. 26. 27. 28. 29. 30. Management and Personnel Food and Food Protection Equipment and Utensils Water, Plumbing and Waste Physical Facility Poisonous or Toxic Materials Special Requirements (590.009) Other 12. Prevention of Contamination from Hands U13. Handwash Facilities PROTECTION FROM CHEMICALS D14. Approved Food or Color Additives U15. Toxic Chemicals TIMEITEMPERATURE CONTROLS (Potentially Hazardous Foods) 16. Cooking Temperatures C117. Reheatlng 18. Cooling D19. Hot and Cold Holding 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONs (HSP) El 21. Food and Food Preparation for HSP CONSUMER ADVISORY El 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 today, the items checked Indicate violations cfiDS CMR 590. UDOIFederal 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 .. . Inspector?s Signature: >6?ny Ig?IUW/?ijd I . ?cf??1 MEAL .6me- ?Irma. Tate? FORM 734A PlC?s Signature: 9* THE COMMONWEALTH OF MASSACHUSETTS TOWN OR CITY l/b Establishment 521014ka Date: Zth? Page: 2? of K. Item ??de Item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date No. Reference - Red Item PLEASE PRINT Veri?ed 0/me ac MW ?Hem 0 Coeock i393? MMLL (?me Meme 3?5? ?Wk 11224qu Ham.? I mom cexaw mew emu ?hwy- Hm? mmaici 375*1?5 TIM ?06 MW mt? Qvgo{c_L{L Lf ?6034; ?Dram; Ug?g} 53%! IQm?ug? JIMMY Cam th CLWKULCL hi ?Ill?wan?: GIG-owns 5:61wa Discussion With Person in Charge: Corrective/Action Requ?ired: NO 0 Yes Employee Restriction] Exclusion Emergency Suspension erML?dr?E' hum ?bril bay}? ClltaL/h CI RN WW5 6330*! JDCILNJV [Re-inspection Scheduled 057 Embargo VOIUntary Disposal Emergency Closure CIDEICID Other. "me? HID ?nk/gm?; FIQW, Rim; Ingwdi . 1.. 1. THE COMMONWEALTH OF MASSACHUSETTS TOWN OR CITY OF (Us bore:- 53?" 5?05" - 5,207 Establishment blame:- k0! SW3 - 1 L907 Date: allq . Page: of A. . 0-. r?r?A- 84') 06M Item Code - Crititml Item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date No. Reference - Red Item PLEASE PRINT CLEARLY Veri?ed No El Yes Discussion With Person' In Charge: 7? 41157? Corrective Action Required: trash? we?r?x ?$oq?gxqca?> CH Employee Restriction I Exclusion Emergency Suspension 54?7?5' "E?t un om [lance Karl gum-5 WC 9 71-? 1:92: . ?at?ca}; Re'inSPeC?on Scheduled - . mba 0 mm; L065 17397 N54 :1 :1 . oun ry lsposa 6; MM Hillimij Emergency Closure DDCIDCI Other. II I. n. City/Town of Foxborough FOOD ESTABLISHMENT INSPECTION REPORT Address: 40 South Street Tel. 503-543-1207 Name Date Type of Operation(s) Type of inspection Taylor Elementary School 10/18/18 Food Service [Elmouune Address Risk El Retail Re-inspection 196 South Street Level 2 Residential Kitchen Previous Inspection Mobile Eater Temporary Pro-operation ownerJanice Watt - Nutrition Director (Wattj@ioxborough.k12.me.us) HACCP Caterer El Suspect Illness . Ge I0 I Person-In Charge (PIC) Jane Rme El 6 reakfas Ema; omp amt InspectorJohn Robertson Out: 11:07 2018-0526 Other Violations Related to Foodborne fitness interventions and Risk Factors_(Red Items) Violatlons marked may pose an imminent health hazard and require immediate corrective action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT 1. PIC AssignediKnowledgeable/Duties EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with infections Restricted/Excluded FOOD FROM APPROVED SOURCE El 4. Food and Water from Approved Source 5. ReceivingiCondition [j 6. Tags/RecordsiAccuracy of Ingredient Statements 7. Conformance with Approved ProcedureslHACCP Plans PROTECTION FROM CONTAMINATION 8. 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. 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility 28. Poisonous or Toxic Materials 29. Special Requirements (590.009) 30. Other Job: Each violation checked requires an explanation on the narrative page(s) and a citation ofspecitic provision(s) violated. Non-compliance with: Anti-Choking 590.009 (E) El Tobacco El Allergen Awareness 590.009 (G) El 12. Prevention of Contamination from Hands 13. Handwash Facilities PROTECTION . 14. Approved Food or Color Additives El 15. Toxic Chemicals TIMEITEMPERATIJRE CONTROLS (Potentially Hazardous Foods) 16. Cooking Temperatures El 17. Reheating 18. Cooling 19. Hot and Cold Holding 20. Time as a Public Health Control REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS (HSP) El 21. Food and Food Preparation for CONSUMER ADVISORY [j 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. It 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. DA TE OF RE-INSPECTION: . II Inspector?s Signature: MW, ?in? John Robertson Ple Signature: 3? t: I l1 'er Ip?r?h 1?5 Page; of_2 Pages a; THE COMMONWEALTH OF MASSACHUSETTS TOWN 0R CITY OF F?Xb?r?ugh Establishment Name: Tay?? E'emema'y 36?? Date: 10/13?18 Page: 1 of 2 [terri- Qe Criticallt'em No. ?eference ?Redlta'n- OF PLAN BE CORRECTION LEASE PRINT CLEARLY Verified Noted soil characteristics dust debris at top of DW machine- clean top of DW machine. Discussion There appears to be surface rust on several parts of slicer. Slicer should be cleaned. repaired or replaced to address rust before use. Discussion PIC explained use of new germicidal cleaner for tables in cafeteria. Diluted cleaner in spray bottle tested >500ppm with Inspector's Quat test strip. describes cleaner as replacing soap and sanitizer. Inspector took copy of SDS to research. Observation Chemicals segregated. Walkin freezer food wrapped/protected, off ?oor. Walkin cooler 40F, good segregation, 1% milk 10/29/18. Observation Two door reachin 40F, sliced apples 10/25/18. DW machine wash 150F, rinse 188F. No hot holding occurring at inspection. Observation Milk coolers very clean: near exit 32F, 1% 10121/18; in hallway 32F, chocolate milk 10/20/18- gloves available. Observation Cooler logs, sanitizer logs, DW temp logs, FOG sign, ServSafe, FOG training, Permit, Employee Allergy posted. Discussion Wi?i Person in Charge: Corrective Action RequiredObserved good HW, good uniforms, Visors. Restroom OK. Lockers available. i/ ?"er ?Wham Emp'me R?smm? Exclusion Noted UHT milk products in dry storage. Dry storage OK, no food on floor. Re?inspec?on Scheduled Emergency Suspension Utensils stored handles up. Three bay sink not setup at inspection- Kitchen area very clean. Embargo El Emergency Closure Sanitizer 300ppm, spray bottle, test strips available. Hoods 4/18/year not readable. _j ?mm? Other- Form 734 AM- Sulkin (30.. Charlestown. MA Food Establishment inspection Report Citleown of Foxborough EstablishmentzTaylor Elementary School - Risk Level 2 Date: 4/29/19 Pagei 0f__3 Address: 196 South Street Time in: 10:10 Time out: 11:04 Telephone: 503-543-1339 Permit No.12019-0354 Number of Violated Provisions Related . . . to Foodborne Illness Risk Factors Owner: Janice Watt, Director (watti@foxborough.k12.ma.us) and Interventions (Items 1 through 29): Person-in?charge: Jane Rice Number of Repeat Violations Related to Foodborne Illness Risk Factors Inspector: JIohn Robertson I and interventions {items 1 ihrougii_2IIsi: IN In compliance out of compliance NIO not observed NIA not applicable COS co_n?ecled on-sile during Inspection repeat violation Compliance Status [in inminn?icos] Compliance Status m inin ian nn cosProtection from Contamination - 1 Person-iri?charge present, demonstrates 11:1: 15 Food separated and protected at Ll ll II: knowledge. and performs duties is 16 Food?contact surfaces; cleaned 8. F, El Ci 2 Certified Food Protection Manager tr i? sanitized .9: 2. Proper disposition of returned. Management, food employee and 17 previously served. reconditioned [j 3 conditional employee; knowledge, ?1 ?unsafe f??d . . responsibilities and reporting {eif Sciati'iig-s 4 Proper use of restriction and exclusion if 18 Proper cooking time temperatures Procedures for responding to vomiting Proper reheating procedures for hot iandI diarrheal events . 19 holding I .3- -- 2' 20 Proper cooling time and temperature I: la 5 Frgper eating, tasting. drinking. or or DD 21 Proper hotiholding temperature i i: :thuse 22 Proper cold holding temperature 1' Di] mguiiljc arge rom eyes, nose, an El 23 Proper date marking and disposition .Hands clean properly washed .11 - No bare hand contact with road -to-eat 25 Consumer adVIsory prowded for raw ilv? 0 food .r i undercooked food . I . I- 533:7 1' Adequate handwashing sinks properly . . . 10 supplied and accessible 26 $15332? foods used. prohibited foods i?m - . 112-repentedsome; gin-T41 ., - -. . . I .. .. . . -.-. 11 Food obtained from approved source ?g Toino Substances - 12 Food received at proper temperature II 27 ?id a I ives. approve propery Food received in good condition. safe. 5. it? . .. 13 unadulterated 23 properly identified. 1/ CI 14 Reowred records available: shellstock Whitetail Procedutes tags, parasrte destruction . . . . . 29 Compliance With variance speCIalized I CI process HACCP Plan Official Order for Correction: Based on an inspection today. the items marked indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code. This report. when signed below by a Board of Health member or its agent constitutes an order ofthe 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 you are suhiect to a notice of suspensionI revocation. or non- renewal pursuant to 105 13th 590.000 you may request a hearing before the board of health in accordance with 105 CMR 59001503). Date of Reinspection: I Discussion with Person-ln-Charge: Discussed food code updates, date marking, all prepped food used within 5 days. . 1" -Dh S?mmae at? JaneRIce 4/29/19 Stride oti?is to: Date: Em John Robertson 4/29? 9 . t?lliirorcion apartlo Food Establishment Inspection Report City/Town of Foxborough Date. . Establishment: Taylor Elementary School - Risk Level 2 - - soot:- RETAIL sentences Arte ONLY SECTIONS Page 2 oij in compliance outofcompllence notobserved MIA: corrected on Sitedurlng Inspection repeetvloiation Compliance Status 1 in [ovilrimlwohm] Compliance Status it our Nti mo cos -r I . .Is?rrfe Food:- andWater I 48 Werew?ashing facilities: installed. El Ci El 3D pasteurized eggs used where [j maintained. used; test strips required 49 Non-food contact surfaces clean [j 31 Water& ice from approved source . - 3? Variance obtained for specialized Cl 50 Hot cold water available: - CI processing methods adequate pressure . 4 I Feed Temperature if": 51 Plumbing installed; proper backflow Proper cooling methods used; deViceS 3" 33 adequate equipment for 52 Sewage waste water properly El temperature control disposed 34 Plant food properly cooked for hot 53 Toilet features: properly holding constructed. supplied. cleaned 35 Approved thawing methods used 54 Garbage refuse properly El 36 Thermometers provided 8r accurate: disposed; facilities maintained . . '"Fo'od Identification - 55 Physical facilities installed, '3 Food properly labeled; original [El El CI maintainedcontainer 56 Adequate ventilation lighting: Ci Prevention (or ?ber! Bantamtnattcn (19519?th areas ?590' 33 Insectst. rodents animals not El greoilijlijirilt?i?gdlh W5 CW presen Contamination prevented during M1 service establishment 39 food preparation. storage and M2 F??d allergy awareness display listedin 105GME'5ISfiir01tt'l 23f 4d Personal cleanliness _iirt3 Caterer 1:1 El?: 41 Wiping cloths: properly used Br . El M4 Mobile Food Operation stored M5 Temporary Food Establishment El 42 iWaShins frults Vegetables . M6 Public Market; Farmers Market DIED . . . . Propel-lee tilt Utensis Residential Kitchen; Bed-and? 43 In- ?use utensils properly stored M7 Breakfast Operation Utensils ment linens: . Residential Kitchen: Cotta Food properly stgrerd. dried. 8r handled - M8 Operation 9 El l:ll-Ilj I: Cl. Sin ie-use sin ire-service articles: School Kitchen; USDA Nutrition ?15 progeriy stored E13: used M9 Program EllEl I: :16 Giotres used properly M10 Leased Commercial Kitchen CI jI Utensils. Equipment and 1tirindln M11 Innovative Operation Eli. Eh] Food non-food contact surfaces i" i. . . Local Requirements 7 it? cleanabie, properly designed El L1 Local law or regulation constructed 8. used L2 Other Ci Type of Operationls): El Food Service Establishment El Retail Food Store El Residential: Cottage Foods El Residential: Bed 8. Breakfast IE Routine Re-Inspectlon Pro-operational illness investigation General complaint Type of Inspection: Other Information: HW sink OK. Kitchen very clean. Chemicals segregated. Permit, Employee Allergen. ServSafe, FOG posted. Slicer not in use. Cooler logs noted. Sanitizer 200ppm. Estab UHACCP 1% milk 5/4/19. Utensils, dry storage OKor?: ry Domer Noted good good hair restraints, uniforms. glove use. 5mm if?? $731er . Jane are 4/29/19 I. John Robertson Date: 4/29/19 Food Establishment Inspection Report CityITown of Foxborough lEjtabliehmentrTaylor Elementary School - Risk Level 2 lDate: 4/29/19 Page of I - Temperaturebbservatiens'_" - -- Item I Location Temp Item I Location Temp Item] Location Temp Amblanl coolers. 34I38 (Inspector's) I Rlnee DW mln. 160 out pIneappIeI 2 door reachln 41 Thernoworke I Rlnse DW 157 plzza sauce I welkln 36 Thermometer! Rlnse DW 18? cheese burger] Hot 114 - - 'ea'n "rCorrectiueActlons Violallo be con "to Ilme names 3 or Item Number Secllon of Code of Vlolatlon Sampled hot held cheeseburger at hot box 114F - PIC instructed workers to reheat cheeseburgers. Date to Correct By 0.0.8. Jane Rlce Simhtura ol Pokbn-In-Gharge: Datetuna ally?rig I: a Date: a John Robertson 4/2 9/1 9 MUPH orm? tom 13