01mm 5! M103 40 07 EASTERN AVE 403 ABORN City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT- ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status i Telephone: . . . menses-1530 - .- - Owner: Public'S'chools - PIC: - - . Ecuador: Monica Panca're . - 'Datelnspectedz-ConcetByz-_1 111151?2017 -1I1I1900 ll Risk Level: Fermi: Number: .- E?Statusz IFULL COMPLY Infof Cn?tical Violations: . 1W9. IN: {Time OUT- Permit 3 Hot holding logs compliant and done properly. Quat ZOOpprn Nice work City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 10,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (181} 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 10,2019 Page 2 of 2 Ohm 407 EASTERN AVE 0 BHP-2018-1705 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Perrnit3 A-1 Pest control upon request from custodian Karen. Turkey Burger 142F Taco Beans 14oF Refrigeration and temps compliant Currently there is only 1 handsink in kitchen area which is also used to clean orange food containers that is used on the service line. PIC states that they clean and sanitize this sink regularly 2018 Page 1 of 1 Food Establishment Inspection Report _Narne: Aborn Elementary School Addras?OY Eastern Phone: 781-477?7320 Eff??- Owner: City of Psrson-ln-chargs: Laurie Inspector: C.Carlson FOODBORN - In complalnce OUT: out com Compliance Status IN our are we cos a Supervision 1 Person-In-Charge present. demonstrates knowledge, and 2 Certified Food Protection Manage Management. food employee and responsibilities. and reporting Proper use of restriction a 5 Procedur and diarrheal events 6 Proper eating, tobacco use mouth 1N0 bare han 10 Adequate handwashing sinks pro supplied and accessible and unadulterated 14 Required records available tags. parasite destruction OFFICIAL ORDER FOR today. the Items marked below by a Board of Health n-renewal pursuant to 105 CMR 590.00 ?Am; or no Inspector: RIS pllance N10 performs duties Employee Health conditional employee; Knowledge, nd exclusion es for responding to vomiting Good Hygienic Practices tasting. drinking. or 7 No discharges from eyes. nose and Preventinggontamination by 8 Hands clean and properly washed contact with RTE food . shellstock CORRECTIO Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA member or Its ag suspension or revocation of the food establishment permit and co Board of Health 3 City Hail Borers. Lynn. MA 01901 Tel (781) 598-4000 Fax (T81) 595?9447 Email: Number of Priority and Priority Foundation Violationts}: WW PF Violationts): Inspection Date: 03/14f2019 Time InlOut: 10:00 am i' 10:48 am Permit No.: Risk Category: 3 HACCP: N0 True of Operation: Food Service Type of Inspection: Routine Prevrous Inspection Date: Date of Firs-Inspection: ALTH INTERVENTIONS FACTORS AND PUBLIC HE corrected on-site repeat violation =not observed =not applicable 003 i? 8 IN our NIA N10 cosn more so tatus Protection from Contamin 15 Food separated and protected In 16 Food contact surface; cleaned and sanitized 1? Proper disposition of returned. previously served, reconditioned and unsafe food Timei?temperature Contr 18 Proper cooking times temperatures In 19 Proper reheating procedures for hot In holding 20 Proper cooling time and temperature 21 Proper hot holding temperature 22 Proper cold holdirlgter?perature 23 Pr_o_pe_r_ date marking and disposition 24 Time as a Public Health Control Cowwaser 25 Consumer advisory provided for raw! Er under cooked food RegulremerLsfor Highly Susceptble Po ullationi 26 Pasteurized foods used; prohibited ni' foods not offered FoodICoIor Additives and Toxic Substances In perly . . A roved Source 11 Food obtained from source 27 Food additives; approved and pl 12 Food received at proper temperature properly used 13 Food received in good condition. safe, 28 Toxic substances properly identi?ed. stored and used Conformance Approved Procedures A 29 Compliance with varianceispecialized n! processIHACCP plan Food Code. Failure to correct violations cited In this report object to a notice of suspension, This report. when signed the Board of Health. may result in oi food establishment operations. If you are tn In accordance with 105 CMR 590.015IB). ent constitutes an order of ssa?o 0 you may request a hearing before the board of heel Wm Person In Charg Page 1 Food Establishment Inspection Report Date: Danni/zomwji Establishment: Aborn Elementary School GOOD RETAIL PRACTICES AND MASSACHUSETTS- -ONLY SECTIONS Ito R: repeat violation not observed MIA not applIcable COS: corrected on- -s IN in cornpialnce out compilance IN OUT NIA NIO COS Compliance Status IN our NIPI cos facilities: Installed Compliance Status Safe food and Water 30 Pasteurized eggs used where I: maintained and used; tes__t_ strips re uired 49 Non-food contact surfaces eclean Physical Facilities Water and ice from ap 32 Variance obtained for specialized Hot and cold water available; processing methods adequate pressure Plumbing installed; proper Food temperature 00!! 33 Preper cooling methods used; backflow devices adequate equipment for 52 Sewage and Waste Water prOperIy temperature control disposed; 34 fPIant food properly cooked for hot 53 Toilet features; properly, holding constructed supplied and 35 Approved thawing methods used EZII 54 Garbage and refuse properly 36 ?Thermometer provided and accurate disposed; facilities maintained 55 Physical facilities Installed Food Identification 37 Food properly IabeIed. original maintained and clean 56 Adequate ventilation and lighting; container of Food Contalrninatioln designated areas used 38 Insects, rodents and animals not Massachusetts Re utrements Er resent Antl- choking procedures in food 39 Contamination prevented during service establishment food preparation storage and M2 Food allergen awareness display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation I 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables I'll-l M7 Residential Kitchen; Bed- and- Breakfast Operation r_ Proer Use of Utensils ln?use utensils properly stored Utensils, equipment and linens. properly stored dried and handled 45 Singlerusefsinglevservice articles. properly stored and used Gloves used properly I M11 Innovation Operation Local Re uirements Utensils UIment and Ve-ndin 47 Food and non?food contact surfaces LI Local law or regulation cleanable. properly designed, L2 Other rill constructed and used 43 i .I M8 ResIdentIai Kitchen Cottage Food Operation M9 School Kitchen; USDA Nutrition Program M10 Leased Commercial Kitchen Estamishmant: Aborn Elementary School Date: 03I1412019 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code Discussion Establishment is a public school that serves three lunch periods. First lunch begins at 11:00am and last lunch period ends at 12:40pm. OBSERVATION: Observed hot holding cabinet and two refrigerators in back room without secondary thermometers. PIC retrieved thermometers from storage and placed in units immediately. 4?204.112 REGULATION: Temperature Measuring Devices?Functionality Discussion Observed pre?packaged salads in refrigeration at via infared thermometer. 90 COMMERCIAL ST 6 hmly BHP-2018-1715 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices . (Blue Items) Facility FAIL Replace missing and or burned out lightbulbs in dry goods storage area. GENERAL COMMENT: Permit3 CPFM- Catherine Miller Kitchen and storage areas are exceptionally clean and well organized Handsinks stocked Food stored properly.@ temps compliant Steamtable water wells - nice job on keeping these clean and changing them daily! 2018 Page 1 of 1 Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (731) 598-4000 Fax (731) 595-9447 Food Establishment Inspection Report Write: Annex Cafe LVTI Inspection Date: Number of Priority and Priority 1 Address: 90 Commercial Street Time InlOut: 11;.45 pm [12:15 pm Foundation VlolallonIs): Phone: 781-477-7431 Permlt No.: Number of Repeat and PF Risk Category: 3 HACCP: No Vlolailon(s): 0 Owner: City of Type 01? Opera?on: Food Service Person~in-charge: Cathy Type of Inspection: Routine E?reviow Inspection Date; INSPector: Carlson Date of RG-InSpectlon? 09/22/2019 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS in complalnce out compliance NIO =notobserVed NIA corrected on-slte R=repeatviolati0n Compliance Status INIOUTI NIAIWDICOSIR Compliance Status INIOUTINIAINIOICOSIR Supervision . . . - Protection from Contamination 1 Person-ln~Charge present. In .. ?15 Food separated and protected n/a demonstrates knowledge, and -. 16 Food contact surface: cleaned In performs duties I and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health 7 -. previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Iin'teiTernperature Control for Safety responsibilities, and reporting . 18 Proper cocking times temperatures n/a 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot In 5 Procedures for responding to vomiting In - holding and diarrheal events . 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature out 6 Proper eating, tasting. drinking, or In 22 Proper cold holding temperature In tobacco use__ 23 Proper date marking and disposition nip 7 No discharges from eyes, nose and In 24 Time as a Public Health Control nia mouth Consumer . Preventing Gentarnination byHancIsu 25 Consumer advisory provided for raw! nI'a 8 Hands clean and properly washed In under cooked food No bare hand contact with RTE food In . .ReqUir?rhents fort-lighly Susseptble 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited nfa supplied and accessible foods not offered - . Approved Source -. I.- ;'FoodrColor. Additives andfToxic Substances._ 11 Food obtained from source In 27 Food additives; approved and Na 12 Food received at proper temperature ni'o properly used 13 Food received in good condition, safe, In . . 28 Toxic substances properly identified, In and unadulterated 3 stored and used '14 Required records available, shelistock n/a Preoedure's tags, parasite destrUCtion I 29 Compliance with variance/specialized nl OFFICIAL ORDER FOR CORRECTION: Based on an inspec??n process/HACCP plan today, the Items marked indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 you are subject to a notice of suspension. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Inspector: Person In Charg (overrun Page 1 of3 Food Establishment Inspection Report Establishment: Annex Cafe Date: 09/1212019 Solutions, LLC RETAIL PRACTICES AND sEcTIons . Page 2 of 3 in complaince out compliance NIO not observed Nip. not applicable (:03 corrected on~slte repeat violation IN OUT MIA COS processing methods Compliance Status Compliance Status Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nI'a' maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source . Physical Facilities 32 Variance obtained for specialized n/a. 50 Hot and cold water available; adequate pressure Food temperature control - 51 Plumbing installed; proper 36 Thermometer provided and accurate disposed; facilities maintained 33 Proper cooling methods used: his backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot We 53 Toilet features; properly, holding constructed supplied,and cleaned I 35 Approved thawing methods used No 54 Garbage and refuse properly Food Identification 37 Food properly labeled: original container 55 Physical facilities installed, maintained, and clean Prevention of Food Contamination 56 Adequate ventilation and lighting; designated areas used 38 Insects, rodents. and animals not present Massachusetts Requirements 39 Contamination prevented during food preparation,storage and M1 Anti?choking procedures in food In service establishment M2 Food allergen awareness in cleanable, properly designed, constructed and used display M3 Caterer nio 40 Personal cleanliness M4 Mobile Food Operation nlo 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market n/o 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and? nfo . Proper Use Of Utensils i5 2 . Breakfast Operation 43 In- Use utensils properly stored M8 Residential Kitchen: Cottage Food mo 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition nlo 45 Single-uselsingle-service articles: Program properly stored and used M10 Leased Commercial Kitchen n/o 46 Gloves used properly - M11 Innovation Operation nit) Utensils Equipment and Vending - .. Local Reqdi'rements 47 Food and non?food contact surfaces L1 Local law or regulation n/o L2 Other n/o Establishment: Annex Cafe LVTI Date: 09/121'2019 Page 3 of 3 .. Fail (20.919 DESCRIPTION OF VIOLATION OBSERVATION: Observed chicken wings in hot holding table at PIC to determine source of temperature abuse and correct immediately. REGULATION: Holding TCS Food, Hot Discussion Observed salad in containers on ice packs at service line at PIC states salad items are removed from refrigeration for service around 10:00am and returned to refrigeration prior to 1:00pm. PIC states a new cold holding table has been has already been ordered and will be used to hold salad items once it arrives. 9.001 Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial Version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Observed chicken patties coming out of oven at Observed ham slices in quad?door refrigerator at Observed milk in milk chest refrigerator at via infrared thermometer. o- EARLY CHILDHOOD CENTER City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtrac?ve Max Score: 100 Score: 99 Failing Score: 65 Item Status Telephone: NON-COMPLIANCE WITH: (781) 477-7220 l_3_f Allergen Awareness FAIL Owner: . .. .. 1 1 Pu?li'cischb?is PIC: Inspector: Monica Pan'o?are' .- Date Inspected: Correct By: 211012016 3I1l2016 Risk Level: Permit Number? BHP-201 54 581 StatUS: FULL COMPLY of Critical Violations: 1 Time 1 Time OUT: 2016-02-10 1333 .- 2016-02-10 14:0 Please fax ServeSafe to City Hall ISP- information attached. Allergen Awareness- State of Massachusetts needs to be recognized by ServeSafe, Ansi, or other as recognized by State. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 1 of2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 {781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 City of EARLY CHILDHOOD CENTER FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Item Scoring Type: Subtractive Max Score: 1 00 Score: 95 Failing Score: Status 65 Telephone: (781) 477-7220 I Owner: Public S'oho0l's? PIC: Inspector. MOnica Panoare Date Inspected: Correct By: 911 41201 6 91231201 6 Risk Level: Permit Number; BHP-2016-1835 Status: . COM PLY of Critical Violations: .- Time 1N: Time OUT: 2016-09-111oi41 2015-09-14 11:1 -, Violations Related to Good Retail Practices (Blue items) Physical Facility FAIL Comment: The mop sink room around the corner is in need of repainBlack mold, dirt mildew and must odors and visible.All mops in kitchen and brOOms need to be hung and stored properly when not in use. Awall mounted bracket is suggested.Needs to be cleaned and maintained in good repair?epair leak from mop sink base.FIxI patch repair wall caving ripped from the base. Permits compliant Servesafe compliant Allergen compliant. Formal temp logs suggested versus notepads. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 {781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,201 9 Page I of 2 Item City of Board of Health 3 City Hail Sq. Room 401 Status LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 8? 2? .- aw? Board of Health 3 City Hall Square MA 01901 . - Tel (781) 598? 4000 (781) 595? 9447 Food Establishment Inspection Report Name: Annex Discovery Inspection Date: 09/12/2019 Number of Priority and Priority Address: 90 Commercial Street Time InlOut: 12:25 pm [12:41 pm Foundation Violation(s): 0 Phone: 781-477-7431 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: N0 ViolationIs): 0 Owner? City of Type of Operatlcni Food Service Person-in-charge: Jussara Type of Inspection: Routine lPrevious Inspection Date: Inspector: C. Carlson Date of Re- Inspection: EOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN: In complaince outcompliance -notobserved NIA ?not applicable corrected on- s-ite R: repeat violatIon Compliance Status INIUUTI Compliance Status IN OUT WA .- 3:;Supervision i- j- j- Protection from ?ContaminationI W1 Person-in-Charge present, In 15 Food separated and protected nfa 16 Food contact surface; cleaned In demonstrates knowledge, and performs duties and sanitized 2 Certified Food Protection Manager In - 1? Proper disposition of returned, In Employee Hearth previously served, reconditioned 3 Management, food employee and In - - and unsafe food conditional employee; Knowledge, I ,TimefTemperature Co'ntrol forSa?tety responsibilities, and reporting 18 Proper cooking times temperatures n/o 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nip 5 Procedures for responding to vomiting In I holding and diarrheal events 20 Proper cooling time and temperature We fGood Hygienic Practices 21 Proper hot holding temperature n/ 6 Proper eating. tasting, drinking. or In 22 Proper cold holding temperature in . tobacco use 23 Proper date marking and disposition n/o 7 No discharges from eyes, nose and In 24 Time as a Public Health Control nfa mouth Consumer Advisory . Preventing (Jontaminatjon'by Hands 25 Consumer advisory provided for raw/ nfa 8 Hands clean and properly washed In under cooked food 9 N0 bare hand contact with RTE food No .RegUIrer?ne?nts for Highly Susceptible sensations: 10 Adequate handwashing sinks properly out - 26 Pasteurized foods used; prohibited nla foods not offered supplied and accessible . . . . Foddl'Coior.AdditivesandToxic substances-'. Approved Source 11 Food obtained from source In if: 27 Food additives; approved and nla 12 Food received at proper temperature n/o properly used I 13 Food received in good condition, safe, in 28 Toxic substances properly identified, in and unadulterated ., stored and used 14 Required records available, sheilstock are -- Conform??be'WIth'jAppmned Procedure?s tags, parasite destruction I 29 Compliance with variance/specialized are . OFFICIAL ORDER FOR CORRECTION: Based on an inspection proc'ess/HACCP plan today. the items marked Indicated violations to 105 CMR 590. 000 and applicable sections of 2013 FDA 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 rayocatlon of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Person In Charg Inspector: CMW Page 1 of 3 Food Establishment Inspection Report Establishment: Annex Discovery GOOD RETAIL PRACTICES AND MASSACHUSETTS ONLY SECTIONS ln complalnce OUT?out compliance MO: not observed =notapplloeb a COS: corrected on~slte =repeatviolatlon Date- 09112/2019 Solutions, LLC Page 2 of 3 Compliance Status INIOUTI NIAINIOICOS Compliance Status Safe. food and Water'- 48 Warewashing facilities: installed, cleanable, properly designed, constructed and used F30 Pasteurized eggs used where nra maintained and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nfa, 50 Hot and cold water available; processing methods adequate pressure . Foodtemperature control 51 Plumbing installed; ljropel 33 Proper cooling methods used; rife backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot rule 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used nfo 54 Garbage and refuse properly 38 Thermometer provided and accurate disposed; facilities maintained - Food identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Feed Contamination . - designated areas used ?38 Insects, rodents, and animals not Maesachusetts Requirements present M1 Anti-choking procedures in food In 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness in display M3 Caterer nlo 40 Personal cleanliness M4 Mobile Food Operation n/cl 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market n/o 42 Washing fruits and vegetables MT Residential Kitchen; Bed?and- n/o Proper Use of Utensils Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food pic 44 Utensils, equipment and linens: Operation property stored,dried, and handled M9 School Kitchen; USDA Nutrition his 45 Single?usefsingle-service articles: Program properly stored and used M10 Leased Commercial Kitchen NO 46 Gloves used properly M11 Innovation Operation of - . eqlipmentand'tfending . - . Local ReqlJirernents . 47 Food and non-food contact surfaces L1 Local law or regulation n/o L2 Other No Establishment: Annex Discovery Date: 0911212019 Page 3 of 3 DESCRIPTION OF VIOLATION leCode Discussion Establishment formerly known as "Early Childhood Center". PIC states food is prepared cooked in kitchen located Discussion downstairs ("Annex Cafe PIC states after service, dishes are washed, rinsed, sanitized in 3-compartment sink located downstairs as well. Discussion Last lunch period finishing upon arrival for inspection. No food observed being served at time of inspection. OBSERVATION: No handwashing signage observed at handwashing sink. PIC to ensure proper signage is posted at handwashing sink. 6?301.l4 REGULATION: Handwashing Signage 9.001 Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Observed milk in milk chest refrigerator at via infrared thermometer. Breed Jr. High City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection Scoring Type: Subtractive Max Score: 100 Score: 90 Failing Score: 65 item Status Telephone: PROTECTION FROM CONTAMINATION (731) 599-2363 Food Contact Surfaces Cleaning and Sanitizing FAIL Owner: Comment: 4-103.11 Methods of Sanitization - Hot Water and Chemical'3 compartment sink lsani?Zer sink is covered with duct Public-"SCHOi-Jls' tape on base.Booster heater on 3 comp sink does not workl'his is not sanitary or food grade NSF approvedRepair or replace with NSF food grade commercial use 30 days . All equipment must be maintained in good repair at all times.Please provide proof of compliance to City Hall 781-477-7031 FAXRemove excessive ice build up in freezer on top shelf. Iceburgs. Repair if neccessary- Inspector: Violations Related to Good Retail Practices (Blue items) Monica Pahbaf? Equipment and Utensils Date Inspected; Correct By: Comment: Handwashing station in back of food equipment room and storage room must work. Please supply soap, hot water and 101,21 {2016 119412016 paper towels.All food srvice equipment in this area must be stored at least 6 inches off the floor- this inlcudes cambro covers and cutting boards.Please organize [separate food equipment and utensils from non foodl paper storage boxes ect)Please RISK Level: label Produce sink and all handswashing sinks as noted in previous inspection. 2x Permit Number. BHP42016-1750 Status: .. COMPLY of Critical \rolations: 1 Time IN: Tlme OUT: 2015-10-21 09:0 A 2016-10-21 10:0 Permit compliant Allergen Awareness training needed within 30 days. Posted PIC is on LOA. Suggest at least 1 other CPFM within 30 days. Two CPFM are expired. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 [781) 593-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq, Room 401 LYNN MA 01901 (731} 593-4000 Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 2019, an ACCELA Company Owner Addr: 90 BHP-201 6?1 7511 COMMERCIAL ST LYNN A I mi am same 0 Gilliam Maj City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status WITH: Allergen Awareness FAIL Current Allergen Awareness training is non oompliantl person is no longer on premises) During previous inspe-c?on this was noted for 30 clays to provide updated certi?cate. Violations Related to Good Retail Practices (Blue Items) Water. Plumbing and Waste FAIL Handsink near the steamtable line storage area is not working. This is a repeat violation from previous inspection 10 +21 ?20?l 6 This handwashing sink is the only handwashing sink on or near the hot food service line. PROVIDE water, soap, and paper towels for proper handwashing to prevent contamination. The prewash sink is not a handsink. There is a water leak under the 3 comp sink. this was noted previously. REPAIR. Physical Facility FAIL The ceiling tile above the hohart mixer has a coating material? ??apping" from the surface. REPAIR to prevent physical contamination of any residuals into food preparation below. ?-rllora and? Page 1 of 2 Owner Addr: 90 BHP-2016-1750 COMMERCIAL ST LYNN. MA City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit3 compliant Temp logs oompiiant Food is stored properly, organized, and clean. Quat 200ppm. 2017 Page 2 of 2 Owner Addr: 100 BENNET 9?0 '0 ?(15(91qu C"rains-201swan City of 3 ST LYNN MA FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing FAIL Quat in sanitizer 2 buckets on service line and at 3 comp sink. Proper sanitizing of equipment and utensils required for food contact surfaces Min. 200pprn Order additional buckets for proper use. Training and monitoring required Violations Related to Good Retail Practices (Blue Items) Physical Facility FAIL Repair leaky pipe at prep sink onto floor. A semi live mouse was observed stuck on gluetrap behind Vulcan oven on floor- Facilities must remain pest free. Custodian removed. Remove all dead vermin immediately, Monitor all storage areas and keep enb'yways to outside shut. unless deliveries. Back. door noted propped open with a brick at back dock area? Keep closed. Repair or replace all missing iburned lights in dry good storage room and in the prep area of kitchen facility to prevent vermin harborage. and physical incidents. Page 1 of 2 Owner Addr: 100 ST LYNN. MA City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit3 CPFM Refrigerator temps compliant Handsink stocked Hot holding compliant Repair and address physical facility violations as noted within 10 days 2018 Page 2 of 2 Board of Health 3 City Hall Square. Lynn. MA 01901 . Tel (781] 593.40?g Fax (781) 595-9447 Email: Number of Priority and Priority Foundation Violationis): Number of Repeat and PF Violation(s): pection Report Ina-58363 Date: 0911212019 lime WOW: 08:30 am109z30 am Risk Category: 3 HACCP: No Type of Operation: ood Service Type of inspection: Routine lPrev?rous inspection Date: Date of ?le-inspection: Inspector: C.Carison ILLNESS RISK FACTORS AND PUBLIC HEALTH out compliance Mo not obsewed NIA not applicable (:08 :1 corrected on-site repeat violation Food Establishment ins llama: Breed Middle School Address: 90 O'Callaghan Way _'Phone: 781-477-7330 Email: Owner: 01w of Person-in-charge: Marianne in complaince 0U Co 31 IN commute cosa (j 1? St our rue cos It' :Supemston . .- - . - -- Protection from Contamrnatron . Person-In?Charge present, demonstrates knowledge. and performs duties 2 Certified Food Protection Manager - EmployeeHeaithj '1 . 3 Management. food employee and in conditional employee; Knowledge, responsibilities. and reporting . F18 Proper cooking?We tempera :1 Proper use of restriction and exclusion _lr_r_r- 19 Proper reheating procedures for hot holding 5 Procedures for responding to vomiting 20 Proper cooling time and temperature 21 Proper hot holding temperature 22 Proper cold holding temperature 23 Proper date marking and disposition 24 Time as a Public Health Control . Consumer Adviser 25 Consumer advisory provided for raw! under cooked food Re" Ulrements' for Highly Susce tbie Po Egress: 26 Pasteurized foods used; prohibited . foods not offered FoodICOioi?.Additives all 27 Food additives; approved and properly used 28 Toxic substances properly identi?ed. stored and used Approved Procedtges: 15 Food separated and protected I .. . 16 Food contact surface: cleaned M?f 17 Proper disposition of returned. previously served. reconditioned and unsafe food Mfr?#3. Timeflemperatur'e and diarrheai events - Good Hy ienic Practices 6 Proper eating,tasting. drinking. or tin tobacco use 7 No discharges from eyes. nose and In mouth . - Preventing Contamination by Hands" -- Fit?Hands clean and property washed 9 No bare hand contact with RTE food 10 Adequete sinks properly supplied and accessible . - -. Source 11 Food obtained from source 12 Food received at proper tempera 13 Food received in good condition. safe. and unadulterated ture 14 Required records available. shellstock tags, parasite destrUGtion 29 Compliance with variancelspecialized ru? processlHACCP plan de. This signed port may result In Mr ORDER FOR Based on an lnSPeGlion today. the items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Co or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this re essatton of food establishment operations. it you are subject to a notice of suspension. health in accordance with 105 CMR below by a Board of Health member Vocation of the food establishment permit and suspension or re or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board 0 Inspector: Person In Mums?- Lf??f JW Page 1 ct Food Establishment Inspection Report Establishment Breed Middle School Date' 09!12l2019_ Page 2 of 3* RETAIL PRACTICES AND ONLY SECTIONS =ln compla since out compliance =notobservsd MIA =notapplicabla correoted on site repeatviolallon Compliance Status IN OUT WA W0 COS Compliance Status ID COS HER safe food and water 43 Warewashing facilities: installed 30 Pasteuriaed eggs used where his maintained and used; test strips- reguired 4Q Non?food contact surfaces clean 31 Water and ice from approved source Physical Facilities -. 32 VarIance obtained for specialized Inla 50 Hot and cold water available; I - processing methods adequate pressure a. - ?Food temperature con-troll 51 Plumbing installed; proper 33 Proper cooling methods used; backtlow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 53 Toilet features; properly. constructed supplier]. and cleaned 34 Plant food properly cooked for hot holding 35 Approved thawing methods used 54 Garbage and refuse properly 36 Thermometer provided and accurate I: disposed; facilities maintained Food Identification?. 55 Physical facilities installed, 37 Food properly labeled. original maintained, and clean container 56 Adequate ventilation and lighting; . Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not II II - - Massachusetts Re-uirements oresant M1 Anti-choking procedures in food In 40 Personal cleanllness Mobile Food Operation rile 41 Wiping cloths: properly used and I Ii Temporary Food Establishment In? stored M6 Public Market: Farmers Market Di 42 Washing fruits and vegetables .- - M7 Residential Kitchen; Bed- and- n! - U39 _Utehsiis i .F Breakfast Operation . -. 43 ln-use utensils _deroperly stored I. I M8 Residential Kitchen: Cottage Food nI'o 39 Contamination prevented during out service establishment food preparation. storage and M2 Foodgllergen awareness display i-I- M3 Caterer ni'o '44 Utensils equrpment and ?none Operation properly stored dried, and handled M9 School Kitchen; USDA Nutrition nI'o Program 45 Single?uselsingle?service articles: properly stored and used M10 Leased Commercial Kitchen I hi 46 Gloves used properly M11 Innovation Operation nio Utensils E-tuirnent and van. . _Local Regrrements 47 Food and non?food contact surfaces L1 Local law or regulation cleanable. properly designed L2 Other n! constructed and used Fail cede Establishment: Breed Middle School Date: 09I12l2019 Page 3 of 3 DESCRIPTION OF VIOLATION 3?304.13 OBSERVATION: Observed wiping cloths being used to cover containers of celery in walk?in refrigerator. Discussed with PIC to use approved covers for food containers, such as plastic wrap. REGULATION: Linens and Napkins, Use Limitations 5-501.17 9.001 Discussion OBSERVATION: N0 covered receptacle available in unisex staff toilet room. A covered receptacle shall be provided for disposal of sanitary napkins. REGULATION: Toilet Room Receptacle, Womens, Covered Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is ah unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Observed chicken wings in hot holding cabinet at Observed shredded cheese in walk-in refrigerator at Observed milk in milk chest refrigerator at 9 Brickett City of FOOD ESTABLISHMENT THREE) PERMIT - Inspection HACCP: Scoring Type: Subtractive MaxScore'. 100 Score: 100 Failing Score: 65 item Status Telephone: 781?477-?333 Owner. nn Pu?biic chools Inspector: Risk Level: Permit Number: . Slams: FULL COMPLY of Critical Violations: 0 Time IN: mum-us tom Permit 3 CPFMI Allergen Milk coolers clean Hot water compliant Quat Z?nppm Refrigeration compliant. Popcorn chicken City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 '?Mnnwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 item ?ed Beans Sandwiches 200 meals per day City of Board of Health 3 City Hall Sq. Room 401. LYNN MA 01901 (781) 598-4000 Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 Eric/It cut 123 LEWIS ST BHP-2017-1994 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit 3 CPFM 3 lunch periods Hot temp logs accurate Quat Hot holding compliant Cheese or Pepperoni Salad PIC is knowledgeable about students who have allergies Page 1' of 1 lassachusetts Department of Public Health vision of Food and Drugs DOD ESTABLISHMENT INSPECTION REPORT lame: Brickett School 123 Lewis Street 781-477?7333 City of \ddress: ?elephone: aner: Egan in ChargetPlC}: Patricia Libby ispector'. M. Lee Board of Health 18 Shipiev Circle Westicrd MA 01836 Tel 973 692-1096 Fax 978 692-1096 Email: 1' of ins action Routine Rte-inspection Date: Next routine Date: Pro-operation of Operation Food Service Retail Residential Kitchen El Mobile CI Temporary Date:12i17l2018 ij Caterer Suspect illness El Permit No: General Complaint . Other: Permit No. Other 1ch violation checked requires an explanation on the narative page(s) and a citation of specific provision(s) violated ?otations Related to Foodborne illness interventions and Risk Factors. ?ioiations marked may pose an imminent health hazard and require Immediate corrective ction as determined by the Board of Health. 5000 MANAGEMENT i 1. PEMsignedi Knowledgeable i Duties EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and 3. Personnel with infections RestrictediEltcluded FROM-APPROVED SOURCE 4. Food and Water from Approved Source 5. ReceivingiCondition 6. TagsiRecordsiAccuracy of ingredient Statements Conformance with Approved Proceduresii-iACCP Plans FROM CONTAMINATION 8. Separation! Segregation! Protection 3 9. Food Contact Surfaces Cleaning and Sanitizing 1t). Proper Adequate Handwashing 11. Good Hygienic Practices notations Related to Good Retail Practices :ritical (C) violations marked must be corrected immediately ir within 10 days as determined by the Board of Health. lonucrlticatiN) violations must be corrected immediateiy or rithin 90 days as determined by the Board of Health. 23. Management and Personnel {FE-Zii?g?-D??i 24. Food and Food Protection 25. Equipment and Utensils {FC-4ii590-005i 26. Water, Plumbing and Waste tFG-51t590m?i Physical Facility 28. Poisonous or Toxic Materials 29. Special Requirements (590.com 30. Other If; PROTECTION FROM GHEMJCALS Non-compliance with: Anti-Choking Tobacco Allergen Awareness 12. Prevention of Contamination from Hands [3 13. Handwash Facilities 14, Approved Food or Color Additive 15. Toxic Chemicals TIMETTEMPERATURE CONTROLStPotentlally Hazardous Fm Cooling Temperatures [j 17. Reheating [j 18. Cooling El 19. Hot and Cold Holding 20. Time As a Public Health Control FOR SUSCEPTIBLE POPULATIONS 21. Food and Food Preparation for consumes ADVISORY 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne illness interventions 0 and Risk Factors {Items 1-22): Official Order for CorrectionBased on an inepection today. the items checked indicate violations of 105 CMR 590.ct?tlifederal Food Code. This report. when signed below by a Board of Health member or its agent consltitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order. you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE-INSPECTI Next routine Establishment: Brickett School Date: 1 211 TI201 8 Page 2 of} DESCRIPTION OF VIOLATION FaHCode Discussion School serving prevpackaged ready to reheat packaged meals. Delivered frozen. reheated and served in sealed package. Pasta w! meat sauce 153F, beans in process of resheating, milk 40F, milk chest ambient 40?. Hand sink available and stocked, equipment in clean condition. freezer storage in compliance, no evidence of pests, choke certified staff (teachers) adjacent to Cafe during meal service per PIC. Refrigeration ambient 33F. OBSERVATION: Hnad sanitizer at service area Re-locate to hand sink - use after handwash only. Discussed norovirus controls and handwashing with PIC. 2,301.16 REGULATION: Hand sanitizers may not be used in place of a 20?second hand wash. Use only after 20?second hand wash. 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official Version of the state regulations may be found at or by contacting the State House Book Store. Hand sanitizer relocated during inspection. Board of Health 3 City Hall Square. Lynn. MA 01901 - Tel [731) 5984000 Fax [781) 595-9447 Food Establishment Inspection Report Ema": Inspection Date: 09,106,12019 Number of Priority and Priority Time lnlOut'. 09:45 am 09:59 am Foundation Violationlis]: Permit No.: Number of Repeat and PF Risk Category: 3 HACCP: N0 Violationis): Type Of (De?ation: Food Service Owner: City of Person-Incharge: Genevie Type of inspection: Routine lPrevious inspection Date: Date of Ra-lnsp action: Name: Brickett Elementary School Adcire_s_s_:_1_2_3_l__ewis Street 3393: 781-477-7333 Email: lnSpectori C.Carlson FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH complelnce OUT out compliance N10 not observed NIA not applicable COS a corrected on-sile repeat violation i- Compiiance Status Compliance Status Protection from Contamination? Supervision . 1 Person-InnCharge present. In 15 Food separated and protected 16 Food contact surface; cleaned and sanitized 17 Proper disposition of returned. previously sewed, reconditioned and unsafe food imei?l? emgegture Control for Safety; 18 Proper cooking times temperatures 19 Proper reheating procedures for hot holding 20 Proper cooling time and temperature 21 Proper hot holding temperatu? 22 Proper cold holding temperature 23 Proper date marking and disposition 24 Time as a Public Health ContrL Consumer Adviser 25 Consumer advisory provided for raw] under cooked food demonstrates knowledge, and performs duties 2 Certified Food Protection Manager In 42* Employee Health Management. food employee and conditional employee; Knowledge, responsibliities. and reporting groper use of restriction and exclusion 5 Procedures for responding to vomiting and diarrheal eVents Proper eating, tasting, drinking. or tobacco use 7 No discharges from eyes, nose and mouth - Preventin Contaminatiom Hands 8 Hands clean and properly washed 9 No bare hand contact with RTE food Reguirernents for Highly Po ulations__ 26 Pasteurized foods used; prohibited or 10 Adequate handwashing sinks properly r__s_upplied and accessible -L. Jods not offered Approved Source . FoodIColor Additives and Toxic Substances 11 Food obtained from source 27 Food additives; approved and of 12 Food received at proper temperature ni property used h- 28 Toxic substances properly identi?ed, In 13 Food received in good condition. safe. and unadulterated 14 Required records available. shetistock tags. parasite destruction OFFICIAL ORDER FOR CO today. the items marked Indica below by a Board of Health member or Its agent constitutes an orde on of the food permit and cessation of food establishment 0 suspension or revocatl or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 59001503). Inspector: Person In Charg pgju? radial? . Page 1 stored and used Conformance with A proved Procedures 29 Compliance with variancer'specialized RRECTION: Based on an INSpection processiHACCP plan ted violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code. This report. when signed of the Board of Health. Failure to correct violations cited in this report may result In perations. If you are sublect to a notice of suspension. nia 1H Food Estabilshmenl: Brickett Elementary School iN= Tin ccmpieince ?outcompllence not observed Nip. Compliance Status IN our am we cos Safe food and Water Pasteurized eggs used where required Water and ice from approved source I. I Variance obtained for specialized I I ds Proper cooling methods used; adequate equipment for temperature control 34 Plant food properly cooked for hot holding 35 Approved thawing methods used 36 Thermometer provided and accurate Food identi?cation 37 Food properly labeled: original container 31 32 Prevention of Food Co insects, rodents and animals not Ireserlt Contamination prevented during food preparation, storage and display 40 Personal cleanliness 41 Wiping cloths: properi stored 38 39 in- use utensils properly 5 Utensils equipment and linens: uroperly stored. dried and handled Singie- -usefsingie-service articles: properly stored and used Gloves used properly Utensils. ui-ment and 47 Food and non-food contact surfaces cleanabie properly designed. constructed and used 44 45 Vendin Establishment inspection Report Solutions. LLC Data'- 0910612019 - Page__2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS not applicable COS - corrected on-site repeat violation lN OUT WA COS Compliance Status Warewashing facilities. installed and used; test stri-s Non? ?food contact surfaces clean Physical Facilities Hot and cold water available; adequate pressure 48 51 Plumbing installed; proper backfiow devices 52 Sewage and waste water properly dispoged 53 Toilet features properly. constructeds supplied. and cleaned 54 Garbage and rerSe properly disposed; facilities maintained 55 Physical facilities installed maintained and clean 56 Adequate ventilation and lighting; designated areas used Massachusetts Re: uirements Mt Anti~choking procedures in food in service establishment M2 Food allergen awareness M3 Caterer M4 Mobile Food Operation M5 Temporary Food Estabiishment M6 Public Market; Farmers Market Residential Kitchen. Bed? and? Breakfast Operation M8 Residential Kitchen. Cottage Food Operation M9 School Kitchen; USDA Nutrition Program M10 Leased Commercial Kitchen M11 innovation Operation Local Re egotrem men__i_s L1 Local law or regulation L2 Other _Fai Code 9.001 Discussion Establishmentigrickett Elementary School DESCRIPTION OF VIOLATION Date: 09I0612019 Page 3 of 3 OBSERVATION: PIC unable to provide sanitizer test strips at time of inspection. PIC to ensure test strips are readily avai able at all times. REGULATION: Sanitizing Solutions. Testing Devices Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. ObserVed cheese sticks in single?door refrigerator at via infrared thermometer. Observed milk in milk chest refrigerator at via infrared thermometer. ?f?f City of NE Inspection FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTI HACCP: Scoring Type: Subtrac?ve Max Score: 100 Score: 100 Failing Score: 65 Item Status Owner: an uinc' ?s'choms Risk LeveI: i, Permit Number: Status: FULL-COMPLY . . of Critical \?oIations: 0 . Tums IN: 2017?03-20 11 1?3 Fermoit 3 CPFM and AIIergy compliant New Turbo refrigerator noted. Temp 1095 reviewed. Milk cooIers clean. Lunch- Spaghetti and MB 31!) avg lunch per day City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 [781) 598-4000 Callahan Page I of 2 of Massachusetts I Rev. Sep 17,2019) Status LYNN MA 01901 (731) 598-4000 City of Board of Health 3 City Hall Sq. Room 401 Rev. Sep 17,2019) Page 2 of2 ?mm A Commonwealth of Massachusetts Callahan City of FOOD SERVICE ESTABLISHMENT (TYPE PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractiva Max Score: 100 Score: 95 Score: 65 Item Status EEOTECTION mom Separation: Segregation! Protection FAIL Comment: Contamination from the Feud Frotection?inon arriVai empieyee was "washing" a green feed bin in the identi?ed handwashing sinkmhen questioned as to why she was washing the bin in the handsinkq she seated" on, this is a are for only and hot for mixed use?li food equipment! and utensils need to washed and sanitized using a 3 comp sink or simiiar. mechanical wareweshing or other method as approved - Monica Pancare - Date inepected: Barre t?f26r2017 Risk Level: ct By: 10130I2017 Permit Number: Bella?201711999 Status: . PARTIAL COMPLY of Critical Violations: 1 Time iN: 21317-1045 11:0 Time 2017-1 D-2E 11:3 Permit 3 Preferred foods is food vendcmI supplier CPFM Chicken 150F Mixed Veg Quat 20(1me City of Board of Health 3 City Sq. Room 401 LYNN MA 01901 (781) 598-4000 of Massachusetts Rev. Sep 17,2019 Page 1 of 2 item City of Board of Health 3 City Hall Sq. Room 401 anmonweaith of Massachusetts :5qu LYNN MA 01901 (731) 5984000 Rev- Sep 17,2019) Page 2 of 2 Callahan City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) - ROUTINE Inspection HACCP: Scoring Type: Subtrac?ve Max Score: 100 Score: 100 Score: 65 Item Status Owner: . Pubiic'schaois . Monica Panoare' Date inspected: Correct By. 9I2M2018 11111900 Risk Level: Permit Number. 8-1740 Status: FULL COMPLY of Critical Violations: 0 Time IN: 2013-09-24 11:4 Time OUT: 20" 8-03-24 [10:2 Permit 3 CPFM Allergen Whole wheat ravioli 150F compliant 32!) meals per day Sanitizer wipes in use Cold hoiding compliant handsink stocked City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 593-4000 ?nmmonwealth of Massachusetts (Rev. Sep 17,2019) Page 1 of2 Status {hem Eu restraints noted CPR 1901 {781} 598-4000 Rev. Sep 17,2019) Page 2 of2 City of Board of Health 3 City Hall Sq- Room 401 LYNN MA 0 nnmmonweaith of Massachusetts ection Report Food Establishment Name ECallahan Elementary Dete=05i2312019 Addresst 200 O?Caiieghan Street Phone. 731 477- 7340 Permit Risk Category: 3 Owner: City of Type of Inspection: Routine FOODBORNE ILLNESS not observed NIA =notapp 4 IN In complaince If Compliance Status Supervision 1 Person-in-Charge present. demonstrates knowledge and performs duties ?melnfOut Email: HACCP: N0 01 Operation: Food Service 21 Proper Board of Healt Ith 3 City Hall Square. MA 01901 Tel (781) 598? ?4000 Fax (781) 595- 9447 Email: Number of Priority and Priority Foundation Violationts): Number of Repeat and PF Violation(s): Previous Inspection Date: Personv?ergo: Jennifer Inspector: O'Ca?son Date of Re- inspection. RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS licable COS: corrected on?slte Rr?repeai violation Compliance Status lN OUT NIA NIU GUS 4.24.1424. Protection from Contammatrgn 15 Food seuarated and protected 16 Food contact surfac and sanitized Proper disposition of rat erved. reconditioned e; cleaned umed. 2 Codified Food Protection Manager Employee Health previously 3 3 Management. food employee and and unsafe food conditional employee;K Knowledge. Timeri'ernperature Control for Safety - responsibilities and reporting 18 Proper cooking times temperatures 4 Proper use of restriction and exclusion_ In I. 19 Proper reheating procedures for hot 5 Procedures for responding to vomiting In holdin 20 Proper cooling time and temperature ot holding temperature and diarrheai events 22 Proper cold holding tern Good :ienic Practices. 6 Proper eating. tasting. drinking,or tobacco use 23 Proper date 7' No discharges from eyes. nose and 24 Time as a Public Consumer Adviser .2 sumer advisory provided for raw] 1 in}? under cooked food mouth Preventin Contamination Hands- 25 Con 8 Hands clean and properly washed Re-uire 9 No bare hand contact with RTE food 10 EAdequate handwashing sinks properly In. supplied and accessible A uroved Source 11 Food obtained from source ved at p__r_oper temperature ?Iii- 12 Food recel 13 Food received in good condition safe.I 26 Pasteurized foods used; foods not offered FoodICoIor Additives a 27 Food additives; apprOVed and properly used 28 Toxic substances stored and used perature marking and dIsposItIon eaith Control Po elation} ments for Highly prohibited nI' nd Toxic Substances nI properly identi?ed. A roved Procedures and unadulterated 14 Required records available. sheiistocitl Conformance with pp tags. parasite destruction 29 Compliance with variancefspeciaiized n! ON: Blased 0'1 an processIHACCP plan report. when signed FOR CORRECTI indicated violations to 105 agent constitutes an 0 OFFICIAL ORDER today. the Items marked Board of Health member or Its he food establishment permit and evocation of pursuant to 105 590.000 you may request a hearing before th below by a rder of the Bee suspension or or non-renewal MR 590. 000 and applicable sections of 2013 FDA Food Code. Thisre rd of Health. Failure to correct vioi of food establishment operations. If you are a board of Person In Charg' health in accordance Wil ations cited in this report may resul? subject to a notice of suspensit 105 CMR Page Food Establishment inspection Report Eff?r Establishment: Callahan Elementary incomplainoe out oompilance not observed Nip. Compliance Status Safe food and Water 30 Pasteurized eggs used where required 49 35 36 37 56 32 Variance obtained for specialized processing methods Food temperature conltrol 33 Proper cooling methods used; adequate equipment for 52 34 Plant food properly cooked for hot Illus- 53 holding Approved thawing methods used Thermometer provided and accurate: Food properly labeled: original container Prevention of Food Contalminatiolnl 38 Insects, rodents, and animals not resent food preparation, storage and d__i_splay 40 Personal cleanliness 41 Wiping cloths: properly used and stored vegetables Proer Use of UtensI 43 ln- use utensils properly stored 44 Utensils equipment and linens. properl stored dried, and handled Single?uselsingle-servlce articles. 31 Water and ice from approved source i temperature control Food_lg_e_n__tification 39 Contamination prevented during Washing fruits and properly stored and used ls 45 not applicable corrected on? -site Compliance Status IN our NIA N10 cos 48 Werewashing facilities. in M1 Anti-choking procedures In food I M3 Caterer 4 Mobile Food Operation M7 Residential Kitc M8 Residential Kitchen: Go Free-- M9 SchooiKitchen; USDA Nutrition M10 Leased Commerciat Kitchen M11 lnnov Solutions. LLC Date: Page 2 of 3 repeat violation Hf GOOD RETAIL PRACTICES AND MASSACHUSETTS ONLY SECTIONS nstalled. maintained and used. test strips Non-food contact surfaces clean Physical Facilities Hot and cold water available. adequate pressure Plumbing installed; proper baskilow devices Sewage and waste water properly disposed Toilet features; properly, constructed su . died. and cleaned Garbage and refuse properly disposed; facilities maintained Physical facilities installed. and clean Adequate ventilation and lighting. designated areas used Massachusetts Requirements service establishment ood Establishment Breakfast Operation ttage Food Operation Program ation Operation 46 Gloves used properly Utensils. Eguipment and Vendin .Local Re-uirements 47 Food and non-food contact surfaces L1 Local law or regulation rile L2 Other nit: cleanable, properly designed, constructed and used Establishment: Callahan Elementary Fa'll Coda 7?102.11cPf 9.001 Discussion Discussion Date: 0512??!2019 Page 3 of 3 DESCRIPTION OF VIOLATION any OBSERVATION: Observed spray bottles containing sanitizer without chemical identifying information. Coached PIC to identify common name of on all working containers of sanitizer. REGULATION: Common Name?Working Containers immediately; non?criticals within 10 days. maintain. Train and supervise and maintain corrections may Correct critical violations Correct all violations in entirety and staff. Failure to correct all violations result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Milk in milk chest refrigerator observed at via infared thermometer. Chicken nuggets in hot holding unit observed at via infared thermometer. Observed ambient thermometer in hot holding unit intended for use in refrigeration. Discussed with PIC to obtain a thermometer intended for hot holding. Ola 551:1?: H?r 5?44. dame gems?4 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status FOOD FROM APPROVED SOURCE Receivinngondition FAIL 3-202.15 Package Integrity' 3401.11 Food Safe and Unaduiterated Several bags of cooked ground meat are stored in the freezer In previously used Whole Wheat Grain bags. This is a repeat offense from 10(211'2016. The previously used bags containing bread ingredients that are processed in a manner that contain wheat and soy known allergens- All food products shouid be stored in proper Food grade containers, or single use food grade disposable materials. Purchase enough storage containers required for products. CEASE this practice immediateiy to avoid cross contact. PROTECTION FROM CONTAMINATION Separation! Segregation! Protection FAIL Page 1 of 2 Owner Addr: 90 COMMERCIAL ST LYNN. MA 9 C?/u?t City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status FROM CONTAMINATION 3604.11 Food Contact with Equipment and Utensils? A single serving line employee on the entree line was observed directly serving students whole wheat pasta with gloved hand improperly. 1n the same process, she then used the same glove hand to serve tomato sauce with a ladle, The ladle handle after serving was released to the pan which had sauce residue on the handle base. The vegetabie was then served at end of the line with a utensil. Handwashing and glove changes must take place alter each and every change of task, that may result in cross contact and or cross contamination. USE proper utensils for each dedicated food that is being served. informed Pic to have employee remove herself from line, wash hands. change gloves, and use a utensil. GENERAL COMMENT: Permit 3 CPFM Allergen 700 meals per dayf 4 shifts. Temperatures compliant in refrigeration. Sanitizer logs noted. Kitchen is clean and sanitary- dry goods organized. No pests noted. Failure to correct and maintain violations may result in ?nes, suspension of permit or both. 2017 Page 2 of 2 Telephone: 781-47T-T404 Owner. . Public School inspector. . Monica Pancare . - Date Inspected: Correct Ely: 3l2442tl17 Risk Level: Pennil Number: Blip?201 8-1734 Status: . PARTIAL COMPLY . of Critical Violations: 2 Time lN: . entree?2o 00:1 Time OUT: low-0340 1 3:1 Cc? Wide-Q City of FOOD SERVICE ESTABLISHMENT HACCP: l] Scoring Type: Suhtractive ltem (TYPE THREE) PERMIT - ROUTINE Inspection Max Score: 100 Score: Status 90 Failing Score: Classical High 65 FOOD FROM APPROVED SOURCE ResolvingIConditicn Comment: in the freezer in previously use containing bread ingredients be stored in proper Food grade containers required for products. PROTECTION Whole Wheat Gra FROM CONTAMINATION 3-2011 5 Package .11 Food Safe a that are proceSsed in FAIL in bags. This is a repeat nd Unadutterated cite isposahle maten contact. rSeparationl Segregation! Protection Comment: 3404.11 Food Contact with Equipment directly serving students whole wheat pasta with gl The ladle handle to serve tomato sauce with a ladle. served at. end of the and every change of task. that may re5ult in cranes food that is being servedJnformed Flt: to have em Permit 3 CPFM Allergen 700 meals per day! 4 5 mm. Temperatures compliant in refrigeration. Failure to correct an Sanitizer logs noted. Kitchen is clean and sanitary- dry goods maintain violations City of Board of Health organized. may result in ?nes, 3 City Hall Sq. Room 401 LY ova-d hand improp after serving line with contact and or area was and Utensils?A single serving li arty. in *Several bags of coo use from 1 0:2112016 that contain wheat and or single use food grade CEASE this practice immediately to avoid cross oy known allergens. All foo ale. Purchase ked ground meat are stored .The previously used bags products should enough storage containers the pan Whit: ployee remove herself from line, wash hands. No pests noted. of NI assachusetts NN MA 01901 (781] 598-4000 (Rev. Sep 17,2019) ne employee on the the same process, she then released to a and contamination. ntree line was observed need the same glove hand it had sauce residue on the handle glove changes must USE proper utensils take place after each for each dedicated change gloves. and use a utensil. suspension of permit or both. Page I of 2 Item Status 98-4000 ealth 3 Clty Hall Sq. Room 401 LYNN MA 01901 (781) 5 Rev. Sep 17,2919 Page 2 of2 City of Board of nan-runs 9mg. an ACCELA Company Commonwealth of Massachusetts (\S?c?c?oc- 3% 0 '1 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Cracked and broke refrigerator themometers should be replaced. Walkin refrigerator and any other area. Datemarking required.- PROWDE Physical Facility FAIL Repair or replace all missing lights on the food service line. The area is dark and not enough light to properly protect and or serve food safely. Minimum 20 footoandles required on salad barlpizza GENERAL COMMENT: Permit 3 CPFM Burrito Hot holding 11OF- PIC stated made within 20 minutes. Cold holding compliant Quat ZOOppm warewashing area. Handeinks stocked. Chemicals stored segregated Area is clean and sanitary. Avg 800 meals per day Page 1 of 1 Food Establishment Inspection . {free-a Name: Classical High School Address 235 0' Callaghan Way Phone: 781 477?7404 ext. 59302 Email. Dying: City of Person-in charge: Mary Jane ?aw: in compialnce lN OUT N10 COS Compliance Status Su ervision 1 Person- dn-Charge present demonstrates knowledge, and performs duties Food Protection Manager Employee Health Management, food employee and conditional employee: Knowledge. responsibilities. and reporting 3 Proper use of restriction and exclusion 5 Procedures for responding to vomiting and diarrheal events Good ienic Practices 6 Proper eating. tasting. drinking. or in tobacco Use I II 7 No discharges from eyes. nose and mouth Preventin ContaminationtzilIE Hands 3 THands clean and properly washed 9 No bare hand contact with RTE food 10 Adequate handwashing sinks properlyl supplied and accessible . A roved Sourcel 11 Food obtained from source 12 Food received at proper temperature? 13 Food received in good condition. safe,? and unadulterated 14 Required records available shelistocit tags. parasite destruction I ORDER FOR CORRECTION: Blased on an today. the items marked below by a Board of Health member or its agent constitutes an order suspension or revocation of the food establishment permit and cessatl or non-renewal pursuant to 105 CMR 590.000 you may reques Inspector: Report inspection Date: Time lanm Permit No; Risk Category: 3 Type of Operation: Food Service Type of inspection: Routing Previous inspection Date: out compliance not observed NIA ?~not applicable H- #4 1B Proper cooking times temperatures I . indicated violations to 105 CMR 590. 000 and applicable sections at of the Board of Health. Failure to correct violations on of food establishment operations. it you are an ta hearing before the board of health in accordance with 105 Board of Health 3 City Hall Square. MA 01901 Tel (731) 593-4000 Fax (781) 595 9447 Email: itobin@iynnma. .gov Number of Priority and Priority Foundation Violationis): Number ?ep?d PF Violation(s}: 0911012019 HACCP: No inspector: Carlson Date of FOODBORNE ILLNESS FACTORS AND PUBLIC HEALTH COS corrected onrsiie repeat violation Compliance Status waster; Protection from Contamination 15 Food separated and protected 16 Food contact surface. cleaned and sanitized 17 Proper disposition of returned. previously served. reconditioned and unsafe food Tima?'emperature Control for Safety 19 Proper reheating procedures for hot holding 20 Paper cooling time and temperature 21 Proper hot holding temperature 22 Proper cold holding temperature 23 Proper date markingrf and__ disposition 24 Time as a Public Health #Controi Consumer Adviso 25 Consumer advisory provided for raw! under cooked food Reiuirements for High] Suscept tble Po uiations 26 Pasteurized foods used; prohibited nf foods not offered FoodfColor Additives and Toxic Substances 27 Food additives; approved and properly used 28 Toxic substances properly identified. stored and used Conformance With A roved Procedures 29 Compliance with variancefspeciatized processfHACCP plan 2013 FDA Food Code. This report. when signed ed in this report may result bject to a notice of suapenslo CMR 590.015tB). Person In Charg N?t?i?wi} Page Food Establishment Inspection Report Solutions. LLC Establishment? Classical High School Date: 0911012019 ?239.; 2 of 3 -f coop RETAIL PRACTICES AND MASSACHUSETTS-ONLY secrious in OUT out compliance NIO a not observed Nip not applicable (:05 corrected on-siie R: repeat violation Compliance Status lN our not are cos Compliance Status 1N our not we cos a Safe food and Water 48 Werewashing facilities: installed, 49 BET?Pasteuriaed eggs used where If I 31 Water and ice from approved source required 32 Variance obtained for specialized ll?l processing methods Food temperature U1 0 ontrol 51 33 Proper cooling methods used; . adequate equipment for 52 tempeiature control 34 Plant race properly cooked for hot II 53 holding 35 Approved thawing methods used I 54 36 Thermometer provided and accurate - Food identification - 55 37 Food properly labeled: original I I'll container 56 Prevention of Food Contamination r38 insects. rodents, and animals not Ill present 39 Contamination prevented during food preparation,storage and ?esta 40 Personal cleanliness L1 47 Food and non-food contact surfaces cleanable. properly designed, constructed and used Hot and cold water available; Physical facilities installed. ting; M1 Anti-choking procedures in food M2 Food allergen awareness M3 Caterer M4 Mobile Food Operation L2 Other maintained. and used: test strips Non-food contact surfaces clean Physical Facilities I I -- adequate pressure? Plumbing installed: proper backfiow devices Sewage and waste water properly disposed Toilet features; properly, constructed so lied.and Garbage and refuse properly disposed; facilities maintained maintalned, and clean Adequate ventilation and iigh designated areas used Messachusetts Re uirements service establishment Eff-- 41 Wiping cloths: properly used and M5 Temporary Food Establishment nio stored__ M6 Public Market: Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and? an Pro er Use of Uten . Breakfast Operation 43 ln?use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils. equipment and linens: Operation proerly stored.dried. and handled M9 School Kitchen: USDA Nutrition nIo 45 Single-uselsingle-servlce articles: I Program F4 properly stored and used M10 Leased Commercial Kitchen I. rile 46 Gloves used properly II. I lvl?l?i innovation Operation I nl'c - Utensils E-Iui'ment and vendin Local Re uirements Local law or regulation Classical High School Fa?cods 4?204.112 6?202.11 5-205.11-Pf Date: 09110I2019 Page 3 of 3 DESCRIPTION OF VIOLATION OBSERVATION: No ambient thermometer observed in PIC to ensure a ent thermometers. 1? located in kitchen refrigeration units are provided REGULATION: Temperature Measuring OBSERVATION: Observed unprote Discussed with.PIC to ensure shatter. REGULATION: Light Bulbs, service line. cted lightbulb i with proper ambi Devices-Functionality Protective Shielding 11 hot holding walk?in refrigerator. lightbulb is shielded protected from "Victory? warming cabinets OBSERVATION: Observed access to service line handwashing sink blocked by hot holding unit. Discussed with PIC to re ensure handwashing sinks are accessible at REGULATION: Handwashing Sin 9.001 Correct Priority Item and within 10 days. Correc Core Item violations and maintain. Train and supervise st violations and maintain corrections may The text Official version of the dph/fpp or by contacting th and or fines. state regulations. at locate hot holding unit to all times. k-Operation and Maintenance Priority Foundat in this report is a ion Ite [1 state regulations may be fou Discussion Observed pizza in hot holding Observed salad in cold holding tabl State House Book Store. violations immediately: all violations in entirety aff. Failure to correct all result in administrative action unofficial version of the nd cabinet on service line at on service Observed sliced tomatoes in cold holding table on service line at line at Observed milk in milk chest refrigerator at via infrared thermometer. Observed uncooked pizzas in walk?in refrigerator at Cobbett City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 95 Failing Score: 65 Status Item Violations Related to Good Retail Practices [Blue items] FAIL Physical Facility Comment ceiling in kitchen area has past water hazard. water bucket stored on top of oven for every ocaasion of damage signs. water leaks directly above electric ovens posing an electrical rainfall. This is an ongoing hazard. inspector. Carmelo Rizio . Date inspected: Correct By: 1l1i1900 Risk Level: Permit Number: I 5-1 529 VIOLATION . . of Critical Violations: 0 - - Time IN: Nov 5 2015 11'. . food items heated for immediate service. no hand held properiylthennometers placed. ndllast} lunch just ending. prepackaged Cobhet and Feoteau Leary [both lding temps in milk done for hot comments: seco preplcooking at establishment. cold ho general facility cleanliness good. pest control service schools share same cafeteria space. REQUIREMENTS FOR FOOD SAFETY TRAINING AND FOOD ALLERGY PIC. Pending with Kevin Richardson CERTIFICATES. info left with Room 401 LYNN MA 01901 {781) 598-4000 City of Board of Health 3 City Hall Sq- Rev. Sep 17,2019 Page I 0f2 anmonwealth of Massachusetts Item Status 1 LYNN MA 01901 (781) 598-4000 Rev. Sep 17,2019 Page 2 of2 Board of Health 3 City Hall Sq. Room 40 City of Commonwealth of Massachusetts I Cobbett City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection El Scoring Type: Subtractive MaxScore: 100 Score: 90 Failing Score: 65 Item Status [Telephonez Violations Related to Good Retail Practices {Blue items) 781-477-7341 . . Water. Plumbing and Waste FAIL Owner. Comment: Numerous water leaks in ceiling dripping onto kitchen ovens. and hot holding equipment- REPAIR to prevent physical Lynn'Public S??ools contamination of food. PIC: 2 Beverly inspector: Monica Pan?a're Date Inspectedz: Correct By: 3127l2017 411712017! Risk Level: Perr'n'lt '3 I Status: of Critical Violations: 0 . Time 1N: - . [Time OUT: amt-om? 1556 7- Pennit 3 CPFMIAllergen compliant. CPR compliant. Hot holding veri?ed. Original Letter grade must be kept with dedicated Permit holder for signature. Please provide original letter grade to for proper signature. Clty of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (7 81 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019) Page 1 of2 Status Item 01 (781} 598-4000 nn Board of Health 3 City Hall Sq. Room 401 LYNN MA 019 Rev. Sep 17,2019) Page 2 of 2 City of Ly monweaith of Massachusetts Cam amuUuLE-w Owner Addr: 100 BENNET CW sr LYNN, ?1?me City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) ROUTINE 754 Item Status Violations Related to Good Retail Practices .. (Blue Items) thSIcal Faculty FAIL Excessive peeling paint on wailsiand ceilings in food prep area. Remove,repair replace. Excessive ceiling water leaks in kitchen. 4 buckets noted on prep tables. REPAIR- 15 days. Replace all missing or burned out lightbulbs in kitchen area GENERAL COMMENT: Permit 3 CPFM- Beverly Allergen compliant Handsink stocked Cold holding compliant 2018 Page 1 of 1 Board of Health 3 City Hall Square, Lynn. MA 01901 - - 598 4000 (781) 595 0447 Food EstablIshment InspectIon Report inspection Date: 09M 0I2019 Number of Priority and Priority Time IniOutFoundation Violation(s): Name'- Cobbett Elementary School Franklin Street Phone: 781?477?7341 Permit No.: Number of Repeat and PF Email: ff Risk Category: 3 N0 Vloiatlon(s): Type at Operatlon: Food Service Owner: City of Type of inspection: Routine Previous Inspection Date: Beverly Lane Inspector: C.Carlson Date oiRe- Inspection: FOODBORNE RISK FACTORS AND PUBLIC HEALTH IA: not applicable COS: corrected on-site R=repeatvloiation IN in compiaince out compliance not observed Compliance Status IN OUT We ?to COS Ft Compliance Status Supervision Protection from Contamination 1 Person-in- -Charge present 15 Food separated and protected demonstrates knowledge. and 16 Food contact surface; cleaned performs duties and sanitized 2 Certified Food Protection Manager 17 Proper disposition of returned. previously served, reconditioned Empio as Health- 3 Management. ?food employee and and unsafe food conditional employee. Knowledge, TimeiTemperature Control responsibilities and reporting 18 Proper cooking times temperatures dures for hot 4 Proper use of restriction and exclusion in 19 Proper reheating proce 5 Procedures for responding to vomiting inl holding and diarrheai events 20 Proper cooling time and temperature 21 Proper hot holding temperature Good ienic Practicesl 6 Proper eating. tasting. drinking, or 22 Proper cold holding temperature tobacco use 23 Proper date marking and disposition .4 7 No discharges from eyes nose and 24 Time as a Public Health Control Consumer Adviser mouth 25 Consumer advisory provided for raw! Preventing Contamination Han-cis- 8 Hands clean and properly washed _Iln- under cooked food contact with RTE food Re uirements fer Hihi? He;? 9 No bare hand 10 Adequate handwashing sinks properly 1In 26 Pasteurized foods used; prohibited supplied and accessible foods not offered A Source FoddiCoior Additives and Toxic Substances 27 Food additives; approved and 11 Food obtained from source properly used ill-iI 28 Toxic substances properly identified in stored and used 12 Food received at proper temperature 13 Food received in good condition. safe. nla Conformance with A roved Procedures 29 Compliance with varianceispecialized and unadulterated 14 Required records avalia nsnelcllon processiHACCP plan 13 FDA Food Code. This report. vrhon signed tags. parasite destruction OFFICIAL ORDER FOR CORRECTION: Based 0" am to 105 CMR 590 COD and applicable sections of 20 of the Board of Health. Failure to correct violations cited in this report may result - notice of suspensiot today. the items mart-zed indicated violation hrnent operations It you are subject to a author or its agent constitutes an ordero accordancel with 105 CMR 590315113}. Witt Po uiations bie. shellstock below by a Board oi Health to food establishment permit and cessation of food estabiis ng beiore the board of health I Person In Charg?? NE Page suspension or revocation of the CMR 590 ??ti you may request a heeri or non-renewal pursuant to 105 Inspector: Food Establishment Inspection Report Establishment: Cobbett Elementary School in complaince OUT out compliance not observed MIA Compliance Status iN OUT are Nro cos Safe food and Water 30 Pasteurized eggs required 48 49 32 Var 50 processing ethods FoorLtemperature co 51 33 Proper cooling methods used; adequate equipment for I 52 temperature control 34 Plant food properly cooked for hot I I 53 holding Approved thawing methods used I. I 54 Thermometer provided and accurate Food identification 55 Food properly labeled: original I'll I 56 container Prevention of Food Contamination 38 insects. rodents. and animals not present 39 Contamination prevented during food preparation,storage and display 40 Personal cleanliness 41 Wiping cloths: properly used and stored Washing fruits and vegetables Proer Use of Utensils 43 ln-use utensils properly stored 44 Utensils. equipment and linens: pro-erl stored.dried. and handled 45 Singie-uselsingle-servica articles: properly stored and used 46 Gloves used properly Utensils. ui'ument an 47 Food and non-food Contact surfaces cieanabie. properly designed, constructed and used 36 37 M1 M2 L1 L2 Hot and cold water available: . adequate pressure Plumbing installed; proper I devices Sewage and waste water properly disposed Toilet features; properly, constructed so: -iied.and cleaned II service establishment M10 Leased Commercial Kitchen M?l'i Innovation Operation Solutions. LLC Date: 0911012019 Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS not applicable (303 corrected on-slte repeat violation Compliance Status OUT NIO cos facilities: installed, maintained. and used; test strips Non-food contact surfaces clean Physical Facilities Garbage and refuse properly disposed; facilities maintained Physical facilities installed. maintained. and clean Adequate ventilation and lighting; I designated areas used Massachusetts Reguirements_ Anti-choking procedures in food in Food allergen avJarenessJ in Caterer Mobile Food Operation _r Temporary Food Establishment I Public Market: Farmers Market Residential Kitchen; Bed?and- Breakfast Operation Residential Kitchen: Cottage Operation School Kitchen; Program n! a; I n1- info ni Elm 4 n! Food USDA Nutrition . . Local Reuirements Local law or regulation Other Cobbett Elementary School Date: Page 3 of 3 DESCRIPTION OF VIOLATION Fall Code Discussion No violations observed. Discussion Pro-packaged pineapple slices observed in chest refrigerator at via infrared thermometer. Observed milk in chest refrigerator at via infrared thermometer. Observed pancakes in hot holding cabinet at Food in walk-in freezer appears frozen solid. SanitiZer and test strips available. Discussion Observed 1 hot holding cabinet non-operational at time of inspection. PIC states unit works but is not being used due to electrical outlet issues. PIC states repair services has been requested for outlet. 5 ELM Telephone: 781 477-7344 Owner: . . Public Schools PIC: Shirley morill lnspecton - . . .1 Monica Pandafe Date Inspected: 1 151201 7 . Correct By: ?1:191:10 - (Risk Level: Permit Number. . BHP-201 7-2018 Status: - PARTIAL COMPLY 0 Eliot Critical \?olations: .- Time 1N: Time OUT: 2017-11-03 12:1 "2017-1 1 413 12:3 HACCP: Item City of Board of Health 3 City Hall 5 2019, an ACCELA Company City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection Scoring Type: Subtractive Cold holding compliant Hot holding logs for today incomplete. accuracy 550 meals average lunch Breakfast 160 FIG states they wait until the Milk coolers clean Commonwealth of Massachusetts Max Score: nd of day to log all temps. 100 Score: Status Suggest that all temps for each meal period he do 100 Failing Score: q. Room 401 LYNN MA 01901 (731) 598-4000 Rev. Sep 17,2019 55 Connery me at time of data log for Page I on Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 593-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 iassachusetts Department vision of Food and Drugs DOD ESTABLISHMENT INSPECTION REPORT lame: Connery School rddress: 50 Elm Street 781-447-7344 ?elephone: Men City of Melhout lerson in ChargetPIC): M. Lee "ispeotor: ach violation checked requires an explanation on the narative page(s) and a citation ?giajigns Related to Food 'ioiations marked tion as determined by the Board of Health. 0 DODPROTECTION MANAGEMENT I eff 1. Assigned I Knowledgeable! Duties EMPLOYEE HEALTH :1 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with Infections ResirictedIExcluded FROM APPROVED sounce ti. Food and Water from Approved Source 5. Receivingl?Condition 1 6. TagsJRecordslAccuracy of ingredient Statements Conformance with Approved ProceduresiHACC-P Plans FROM CONTAMINATION I TEE-aparationl Segregation:r Protection 9. Food Contact Surfaces Cleaning and Sanitizing 10. Proper Adequate Handwashing 11. Good Hygienic Practices may pose an tioiations Related to Good Retail Practices iritical (C) violations marked must be corrected immediately Ir within 10 days as determined by the Board of Health. ion-criticai(N) violations must be corrected immediately or rithin 90 days as determined by the Board of Health. 23. Management and Personnel (FC-2X590-003) 24. Food and Food Protection (FC-3ii590.004i 25. Equipment and Utensils 26. Water, Plumbing and Waste 27. Physical Facility 28. Poisonous or Toxic Materials iFC?7ll590-003) 29. Special Requirements (590.009) 30. Other 8:5901nspactForm6-14 .doc Inspector of Public Health borne illness interventions and Risk Factors. imminent health hazard and require immediate corrective I REQUIREMENT FOR Hi I CONSUMER ADVISORY Board of Health 13 Shipley Circle Westford MA 01386 Tel 9T8 692-1096 Fax 9TB 692-1096 Email: Ottice@mojinsoiutions.com of inspection Routine Re-Inspection Date: Date: [3 Pro?operation Date:12l1812018 Wager; Food Service la Residential Kitchen Mobile Retail [1 Temporary Caterer Suspect illness Permit No: General Complaint [3 Other: Permit No. Other of specific provisionts) violated Non-compliance with: Anti-Choking Tobacco [j Allergen Awareness 590.009tG) 12. Prevention of Contamination from Hands 13. Handwash Facilities PROTECTION FROM 14, Approved Food or Color Additive 15. Toxic Chemicals TIMEITEMPERATURE CONTROLStPotentiaily Hazardous FoodsiI CI 16 Cooling Temperatures E1 17. Reheating 18. Cooling El 19. Hot and Cold Holding 20. Time As a Public Health Control GHLY SUSCEPTIBLE POP LATIONSTI 21- Food and Food Preparation for 22. Posting of Consumer Advisories ated Provisions Related To Foodborne illness Interventions and Risk Factors (items 1-22): Official Order for Correcticirl??ased on an inspection today, the items checked indicate violations of 105 CMR 590.?00ifederai Food Code. This report. when signed below by a Board of Health member or its agent 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 11] days of receipt of this order. DATE OF Number of Viol Page 1 of 2 Establishment: School Date: 121182018 Page 2 DE DESCRIPTION OF VIOLATION Fail Code N0 violations observed. wash at required interval, available, freezer storage in compliance, ambient the rmometers available, milk QUE, 151E. No bare hand frozen. reheated, Discussion hot held and served. 9.001 Correct critical violations immediately; staff. Failure to correct all violations an unofficial version the State House Book Store. Hand sink stocked, temperatures recorded, contact with fresh fruit. result in administrative action and or fines. The text the state regulations. state regulations may be found at or by contacting observed hand food thermometer milk coolers clean condition, hot holding hctdog 139F, beans All TCS foods received non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise and maintain corrections may in this report is Official version of the Food Establishment lnspection Report Inspection Date: 03/14/2019 Name: Connery-ElementaryLS-Ew?! Address: 50 Elm Street - Phone: 7814773344 Owner: CM Nacera inspector: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS - IN in complaince out compliance NIO not observed NIA a not applicable 003 corrected on-site 1N OUT Nit) COS Compliance Status Supervision 1 Person-In-Charge present. demonstrates knowledge, and performs duties 2 Certified Food Protection Manager Employee Health 3 Management. food employee and conditional employee; Knowledge. responsibilities. and reporting 3; Proper use of restriction and exclusion 5 Procedures for responding to vomiting and diarrheal events I Iil Good ienic Practices 6 Proper eating. tasting, drinking. or use 7 No discharges from eyes. nose and mouth Preventin- Contamination 8 clean and properly washed 9 No bare hand contact with RTE food 10 Adequate handwashing sinks properly suppiied and accessible Auroved Source od obtained from source 12 Food received at proper temperature 13 Food received in good condition. safe. and unadulterated 14 Required records avaii?bEsheiistock tags. Elie destruction OFFICIAL ORDER FOR CORRECTION: Based on an inspection .1 ML Inspector: Time lniOut: 08:45 am I 09:36 am Foundation Violation(s): Permit No.: Number of Repeat and PF Risk Category: 3 Type of Operation: Food Service Type of inspection: Routine Date of Re-lnspeciion: today. the items marked Indicated violations to 105 CMR 590.000 and ap below by a Board of Health member or Its agent constitutes an order of the Board of Health. Failure suspension or revocation of the food establishment permit and cessation of too or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in ac Person In Charg 5 Board of Health 3 City Hall Sqrare. Lynn. MA 01901 Tel (781} 5984000 Fart [781) 595-9447 Email: Number of Priority and Priority HACCP: NO Violation(s): repeat violation IN our um trio cos Compliance Status Protection from Contamination 15 Food separated and protected In I. 16 Food contact surface; cleaned in and sanitized - 17 Proper disposition of returned. previously served, reconditioned and unsafe food? Timei'i'ernperature Control for Safety 18 Proper coo?times temp_e__ratures 19 Proper reheating procedures for hot holding 20 Proper cooling time and tempe?ui 21 Proper hot holding temperature 22 Proper coid holding temperature 23 Proper date marking and dispos?oi 24 Time as a Public Health Control Consumer Adviser . 25 Consumer advisory provided for raw! ni under cooked food Re-uirements for Hi-hi SUsceptbie Po uiation? 26 Pasteurized foods used; prohibited foods not offered FoodfCoior Additives andloitij Substances 27 Food additives; approved and .. properly used 28 Toxic substances properly identified. stored and used Conformance With A uroved Procedures 29 Compliance with variancefspecialized . processiHACCP plan piicabie sections of 2013 FDA Food Code. This report. when signed 0 correct violations cited in this report may resuit ir establishment operations. If you are subject to a notice ofsuspenslon, cordance with 105 CMR Page?1- Food Establishment Inspection Report If Eggs-timed: Connery Elementary School Dale: 031140.019 Page 2 of 3 GOOD RETAIL PRACTICES AND SECTIONS IN in cornplaince OUT out compliance N10 not observed MIA not applicable C08 corrected on?slte repeat violation .M IN OUT NIA NIO COS Corn piiance Status IN GUT Wt NIP C05 Compliance Status Safe food and Water 48 facilities: installed. 30 Pasteurlzed eggs used where rule maintained. and used; test stri reouhed 49 Non?food contact surfaces clean 31 Water and ice from approved source Physical Facilities. 32 Variance obtained for specialized nfa 50 Hot and coid water available; processing methods adequate pressure Food temperature contr 51 Plumbing installed; proper Proper cooling methods used; - backflow devices 52 Sewage and waste water properly disposed 53 Toilet features; properly. I constructed supplied.and cleaned I I adequate equipment for temperature control 34 Plant food properly cooked for hot 54 Garbage and refuse preperly disposed; facilities maintained 55 Physical facilities installed. holding Approved thawing methods used maintained, and clean 56 Adequate ventilation and lighting: Thermometer provided and accurate designated areas used Food Identification Food properly labeled: original I Massachusetts Re: uirements M1 Anti-choking procedures in food container Prevention of F00 Insects, rodents, and animals not assent 39 Contamination prevented during food preparation.storage and display Personal cleanliness 41 Wiping cloths: properly used and I I'll stored 5 Proper Use of Utensils 43 In?use utensils properly stored 44 Utensils. equipment and linens: properly stored.dried, and handled 45 Singlewusefsingle-service articles: properly stored and used . 46 Gloves used properly I. I Utensils. nment and Vendin 47 Food and non-food contact surfaces cleanable, properly designed. constructed and used service establishment Food allergen awareness Caterer Mobile Food Operation Temporary Food Establishment IE: Public Market; Farmers Market M7 Residential Kitchen; Bed-and- Breakfast Operation M8 Residential Kitchen: Cottage Food Operation M9 School Kitchen; USDA Nutrition Program M10 Leased Commercial Kitchen M11 innovation Operation Lecai Requirements L1 Local law or regulation L2 Other Establishment: Connery Elementary School Date: 03I14I2019 Page 3 of 3 Fail Code DESCRIPTION OF VIOLATION Discussion Establishment is a public school that serves breakfast and lunch to 600+ students. There are three lunch periods. The first lunch period begins at 11:00am and the last lunch period ends at 12:40pm. The food served is primarily frozen and re?heated. 4?204.112 OBSERVATION: No secondary thermometer observed.in one of the hot holding cabinets. PIC to ensure all hot holding and refrigeration units have a secondary thermometer. REGULATION: Temperature Measuring Devices-Functionality Discussion 9.001 Observed milk in milk chest refrigerator at Correct critical violations immediately; non-criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion No lunch period in session at time of inspection. Therefore, no food observed being served. PIC states hot food (such as chicken wings) and cold food (such as salads) are served by being placed directly in plastic containers on counter in cafeteria. PIC states leftover food is discarded after each lunch period. Since there is no temperature control during serving periods, establishment is using TAPHC. Discussed with PIC to ensure establishment has submitted written procedure for TAPHC to health office Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598-4000 Fax (781) 595?9447 Food Establishment Inspection Report Name: Connery Elementary Inspection Date: 09/10/2019 Number of Priority and Priority 1 Address: 50 Elm Street Time InIOul: 08:25 am 1 08:43 am Foundation Violationts): 0 781-477-7344 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: NO Vlolation(s): 0 Owner: City of Type of Operation! Food Service Person-In-charge'. Nacera Melhout Type of Inspection: Routine lPrevious inspection Date: ?pector: C_Carlson Date of Re-lnspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS I INs?in complaince OUT out compliance not observed NA not applicable 003 corrected on-slte a repeat violation Compliance Status - Compliance Status INIDUTINMIMOICOEE Supervision Protection from Contamination I Person-In-Charge present, In I 15 Food separated and protected ni demonstrates knowledge, and 16 Food contact surface; cleaned In performs?duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In - Employee Health . previously served, reconditioned 9Wgement, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting__ PW Proper cooking times temperatures nia 4 Proper use of restriction and Glitch?15?)? In_ 19 Proper reheating procedures for hot nip 5 Procedures for responding to vomiting In holding and diarrheai events 20 Proper cooling time and temperature nia - Good Hygienic Practices 21 Proper hot hoiding temperature rug 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In - tobacco use 23 Proper date marking and disposition nia 7 No discharges from eyes, nose and In 24 Time as a Public Health Control ni mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw! Hi 8 Hands clean and properly washed In under cooked food 1 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Popuiations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited ni supplied and accessible foods not offered 1 Approved Source A A FoodiColor Additives and T0xic Substances 11 Food obtained from source lei: 27 Food additives: approved and ni 12 Food received at proper temperature nio property used 13 Food received in good condition, safe, In 28 Toxic substances properly identi?ed, In and unadulterated stored and used A 74 Required records available, shellstock nia Conformance with ?pproved Procedures tags. parasite destruction I 29 Compliance with varianceispecialized hr 7 OFFICIAL ORDER FOR CORRECTION: Based on an inspection processiHACCP plan 1 today, the Items marked Indicated violations to 105 CMR 590.000 and applicatrie sections of 2013 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 you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR Inspector: Person In Charg Page 1 ofi EStabliShmerlt?Epw? MoJlNSolutions,LLC Establishment? Coronaryr Elementary School Date: Page 2 of 3_ MM GOOD RETAIL PRACTICES AND SECTIONS a In complaince OUT =out compliance not observed NM not applicable 008 corrected on-siia repeal violation Compliance Status I WANG COS Compliance Status lN OUT NM N10 003 safe food and Water 48 Warewashing facilities: installed, 30 Pasteurlzed eggs used where nfa maintained, and used: test strips required . 49 Non-food contact surfaces clean 31 Water and ice from approved source F- Physical Facilities 32 Variance obtained for specialized nla ?50 Hot and cold water available; processing methods adequate pressure fFood temperature control - 51 Plumbing installed: proper 7573? Proper cooling methods used; nia "Jr backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot F?r? 53 Toilet features; properly, holding constructed suppliedand cleaned ?33} Approved thawing methods used _4 54 Garbage and refuse property 36 Thermometer provided and accurate l?l disposed: facilities maintained Fr Food identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; ion designated areas used Prevention of Food Contaminat 38 Insects, rodents, and animals not 1 Massachusetts Re uirements present M1 Anti-choking procedures in food Ell-T 39 Contamination prevented during service establishment food preparation,storage and . M2 Food allergen awareness in re?lls?ML rs: 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and . M5 Temporary Food Establishment . stored M6 Public Market; Farmers Market _42__Vlf_a?t1ing fruits and vegetables I LE M7 Residential Kitchen; Bed?and- Pro er Use of Utensils Breakfast Opera-?0? 43 in-use utensils properly stored 1_ M8 Residential Kitchen: Cottage Food rife 44 Utensils. equipment and linens: Operation roperly stored,dried, and handled M9 School Kitchen; USDA Nutrition etc 45 Single-usefsingie-service articles: Program properly stored and used _M19_Leased Commercial Kitchen Filo _46 Gloves used properly M11 Innovation Operation 2: Utensils, at merit and vending Local Reguiremenls 47 Food and non-food contact surfaces ?1 L1 Local law or regulation cleanable, properly designed, L2 Other constructed and used Date: 09110l2019 Page 3 of 3 Connery Elementary School DESCRIPTION OF VIOLATION Fall Code . Discussion No violations observed. via infrared tor observed at kaged turkey do ed thermometer. available. d. inspection. chest refrigera gs in double?door Milk in milk thermometer. Observed prawpao refrigerator at via infrar Sanitizer and test strips reedil Food in freezer appears frozen soli No hot holding observed at time of Drewicz City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT ROUTINE Inspection Scoring Type: Subtractive MaxScore: 100 Score: 95 Failing Score: 65 Item Status Galatians Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Telephone: 731-47?-7350 . Omen Public Schools PIC: Comment: Replace ripped gaskets on the 4 door TrauisenCIean mold from gaskets. inspector: Monica Pancare . Date inspected: Correct By: 1011812016 10131f2016 Riel: Level: Permit Number: BHP-2016-1832 Status: PARTIAL COMPLY En Critical \?olations: . 0 Fime IN: Time OUT: 2m one-1 8 13:1 2016-10-1 a 13:5 ServeSafe and Allergen compliant. Permits posted. All refrigerators and freezers are at proper temperatures. No food preparation oneite. Food frozen prepackaged from vendor Milk coolers clean? no expired products found Hot water in 3 comp sink and handeink compliant. Noted temp logs on doors. Food handling not observed at this time. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 31901 (781) 598-4000 - mm: A annanu Commonwealth of Massachusetts Rev. 3613 17.2019) Page 1 of2 LYNN MA 01901 {781) 598-4000 (Rev- Sep 17.2019) PageZ of2 Health 3 City Hall Sq. Room 401 City of Board 0 Commonwealth of Massachusetts - I Dre Le 34 HOOD ST City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit 3 Quat 200ppm Cold holding compliant Breakfast avg-4601480 Lunch-420 avg Hot holding logs compliant Area is Very clean. sanitary. Handsink is ciean and stocked. 3 camp sink basins and all shelving are also very clean and organized Nice work on this. 2017 Page 1 of 1 mute 34 HOOD ST City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices (Blue Items) Faculty FAIL Repair missing tiles on wall new ?re extingusher and Blodgett oven to prevent Insect harborage. Clean and or replaced eoiled brown ceiling tiles. GENERAL COMMENT: Permits not Refrigeration compliant Handsinks stocked Quat ZOOppm 2018 Page 1 of 1? Board of Health 3 City Hall Square. Lynn. MA 01901 Tel (7?81) 598-4000 Fax (1?31) 595-9447 Food Establish ment inspection Report Email: Inspection Date: 0572172019 Number of Priority and Priority 1 Time InlOut: 09:45 am I 10:21 am Foundation Viciaticn(s): Name: Drewicz Eiementary Addressz 34 Hood Street Phone: 781-477-7350 Permit No.: Number of Repeat Pand PF 0 Email: Risk Category: 3 HACCP: No ViolationeyL _0wner: City of Type of Operation: Food Service 7 Person-in-charge: Kathy Type of Inspection: Routine lPrevloua Inspection Date: inspector: CICarison Date of Re-Inspection: RISK FACTORS AND PUBLIC HEALTHINTERVENTIONS IN In complaince out compliance NIO not observed NIA not applicable COS corrected on-site repeat violation Compliance Status InlouTlrirAlNrorCOjE Compliance Status - OUT Supervision Protection from Contamination Person-in-Charge present. In #15 Food separated and protected izt demonstrates knowledge. and 16 Food contact surface; cleaned In performs duties and sanitized F2 Certi?ed Food Protection Manager In I 17 Proper disposition of returned, In Employee Health previously sewed. reconditioned TManagement. food employee and I In and unsafe food conditional employee: Knowledge. Timel?femperature Control for Safety 4 responsibilities, and reporting 18 Proper cooking times temperatures 3; Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nip 5 Procedures for responding to vomiting In holding and diarrheai events 20 Proper cooling time and temperature Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking. or In I I 22 Proper cold holding temperature I In H__tt_)bacco use _r 23 Proper date marking and dispositi? 7 No discharges from eyes. nose and In 24 Time as a Public Health Control A mouth Consumer Advise Preventing Contamination by Hands 25 Consumer advisory provided for raw! nr' _8__Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highi .Susce tble Po uiations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited soppiied and accessible L. foods not offs?red Wed Source FoodiCoicr Additives and Toxic Substances 3 Food obtained from souEL In 27 Food additives; approved and ni? 12 Food received at proper temperature nio __prcperly used 13 Food received in good condition. safe, In 28 Toxic substances properly identified. cos stored and used and unadulterated Conformance with Approved Procedures 14 Required records available, shellstock nia tags. parasite destruction I 29 Compliance with variancefspeciaiized OFFICIAL ORDER FOR CORRECTION: Based on an lnsnection processii-iACCP plan violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code. This report! when signs? to correct violations cited In this report may result in today. the Items marked Indicated a Board of Health member or its agent constitutes an order of the Board of Health. Failure hment permit and cessation of food establishment operations. If you are subject to a notice of suspension. the board of health In accordance with 105 CMR 590111563). below by suspension or revocation of the food establls or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before Inspector: Person In Charg i Page?11;t Food Establishment Inspection Report pessimistic Establishment: Drewicz Elementary Date: Page 2 of 3 GOOD RETAIL AND MASSACHUSETTS-ONLY SECTIONS IN in complaince OUT out compliance NIO not observed '5 not applicable COS corrected cn-slte repeat violation IN OUT NIA NIO COS Compliance Status lN our NIA Nio cos 48 facilities: installed, I maintained. and used; test stri-s 49 Non?food contact surfaces clean Physical Facilities 50 Hot and cold water available; adequate pressure 30 Pasteurized eggs used where required 31 Water and ice from approve 75?2- Variance obtained for specialized processing methods Food tern 33 Proper cooling methods used; adequate equipment for temperature control 34 Plant-food properly cooked for hot holding at: 36 Thermometer provided and accurate I Food identification 3? Food properly labeled: original container Prevention of Food Contamination 38 and animals not I uresenl 39 Contamination prevented during food preparation.storage and display I 51 Plumbing installed; proper beckflow devices frugal 52 Sewage and waste water properly disposed I: I 53 Toilet features; properly. I constructed suppliedand cleaned I I 54 Garbage and refuse properly disposed; facilities maintained 55 Physical facilities installed, maintained, and clean 56 Adequate ventilation and lighting; designated areas used Massachusetts Reguirements M1 Anti-choking procedures in food ni- service establishment M2 Food allergen awareness . ni- MB Public Market; Farmers Market 42 Washing fruits and vegetables I Residential Kitchen; Bed-and? Proer Use of Utensils Breakfast Operation M3 Caterer n_ 40 Personal cleanliness I M4 Mobile Food Operation 41 Wiping cloths: properly used and I M5 Temporary Food Establishment rile stored ln?use utensils properly stored ll I M8 Residential Kitchen: Cottage Food Utensils, equipment and linens: Operation properl stored.dried, and handled M9 School Kitchen; USDA Nutrition IN 45 Single-uselsinglerservlce articles: Program M10 Leased Commercial Kitchen 11 Innovation Operation Local Re ulrements L1 Local law or regulation L2 Other preperly stored and used Gloves used properly - yipment an Food and non?food contact surfaces cleanable. properly designed. constructed and used Establishment: Drewlcz Elementary Date: 05121f2019 Page 3 of 3 DESCRIPTION OF VIOLATION Fa?Cods OBSERVATION: No secondary thermometers available in any of the hot holding cabinets. No secondary thermometer observed in a milk chest refrigerator. PIC to ensure all hot holding and refrigeration units have secondary thermometers. 4?204.112 REGULATION: Temperature Measuring Devices?Functionality OBSERVATION: Observed spray bottles containing sanitizer without any labeling indicating the common name of the chemical. 7?102.11?Pf REGULATION: Common Name?Working Containers Correct critical violations immediately; non-criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Milk in chest refrigerator observed at via infared thermometer. Pre?packaged cooked hamburgers observed in hot holding cabinet at via infared thermometer. 731/0? ilemw-rag 100 ROBINSON ST BHP-2017-2048 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - PRE-OPERATION GENERAL COMMENT: Preoperation of Sewage leak in kitchen area. Contract Cleaning Company services provided 546 Chestnut St MA Entire area was cleaned, disinfected and sanitized including inside of cabinets, ?oors walls, and all equipment. Inspected for any over run, issues or concerns. Remove paint chips from ceiling in kitchen that could have been saturated. Remove pipe insulation 1 foot? on opposite side where Continental refrigerator is located Environmental UV used to identify organic matter. Reminder-Wash hands frequently. 2017 Page 1 of 1 FALLON City FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Telephone: Owner: . - LYNN PUBLIC-SCHOOLS- PIC: .- - - - Inspector: . Monica Pancar? . - Date Inapected: Correct By: 122'20l2017 - - 1I1r1900 Risk Level: Permit Number. BHP-2017-2048 Status: . FULL of Critical Violations: . - . Time 1N: .. Time OUT: 21317-1240 12:0 12:3' Permit 3 CPFM Allergen Quat ZOOppm Temp log compliant Avg 46 meals per day. Area is clean and sanitary City of Board of Health 3 City Hall Sq. Room 4-01 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 1 of 2 Item Status City of Baard of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev- Sep 17,2019 Page 2 of 2 100 ROBINSON ST BHP-2018-1771 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Repair or replace broken paper towel machine in kitchen area. Paper towel is accessible, machine must be in good repair. Physical Facility FAIL Dead mouse found behind refrigerator on gluetrap? removed by custodian. Dead insects noted on other gluetraps- Remove dead vermin to prevent harborage. Empty drip pan from refrigerator frequently to prevent insect harborage and bacteria. GENERAL COMMENT: Permit expired PROVIDE Temp log noted Refrigerator temps compliant Freezer temps compliant 2018 Page 1 of 1 Food Establishment Inspection Board of Health 3 City Hall Sqrare. Lynn, MA 01901 Tel {701) 598?4000 Fax [731) 595-9447 Email: Report Number of Priority and Priority 03181031210019 I Name: Fallon Elementary In?nectlon *Addressr 100 Robinson Street Phone: 781-477?7470 Permit No. Time InlOul: 08:30 am I 09:02 am Foundation Violation(s): Number of Repeat and PF Email: Owner: {3in of Person-rn-charge: Ann Marie Risk Category: 3 Type of Operation: Food Service Type of Inspection: Routine HACCP: N0 Violationts): [Previous Inspection Date: Easter: C.Carlson FOODBORNE IN In complaince out compl ess RISK FACTORS AN lance =notobserVed NIA Date of Re-Inspectlon: NTIONS repeat violation PUBLIC HEALTH INTERVE not applicable 003 corrected on-slte today. the Items marked indicated violatio below by a Board of Health member or Its agent constitutes an order of suspension or revocation of the food establishment permit and cessation of foo or non-renewal pursuant to 105 CMR 590.000 you may request a hearing befor ns to 105 CMR 590.000 and applicabie sections of 2013 FD the Board of Health. Failure to correc Compliance Status I IN SEIWAIWOICOSIFH If Compliance Status IN OUT NIA ?to 003 '37 Supervision Protection from Cdntamination 1 Person-In-Charge present. In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certi?ed Food Protection Manager In 1? Proper disposition of returned, In Employee Health previously serVed, reconditioned 3 Management, food employee and In? I and unsafe food conditional employee: Knowledge. TimeITemperaiure control for Safety reaponsibilitirsrer and reporting 18 Proper cooking time?mperatures n; 4 Proper use of restriction and exclusion J31 PF 19 Proper reheating procedures for hot nlo 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature nio Good Hygienic Practices 21 Proper hot holding temperature We 6 Proper eating, tasting, drinking, or ?ni?ol i2 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control _Lr_r.l_nL_ mouth Consumer Adviser Preventing Contamination by Hands 25 Consumer advisory provided for raw! n! 8 Hands clean and properly washed In I?l? under cooked food a: 9 No bare hand contact with RTE food In Rr?uirernents for ?g?ly SusCeptblEPo ulations? - 10 Adequate handwashing sinks properly out 26 Pasteurized foods used; prohibited supplied and accessible foods not offered Approved source FoodIC'oior Additives and Toxic Substances 11 Food obtained irgm source In? 27 Food additives; approved and n! 12 Food received at proper temperature nfo properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, sheiistock nia Conformance with Approved Procedures tags, parasite destruction Compliance with variancelspeclailzed ni ORDER FOR Based on an Insn?clIOn I'processIHACCP plan A Food Code. This report. when signed tvleiations cited In this report may result In establishment operations. If you are subject to a notice of suspension. 9 the board of health in accordance with 105 CMR 590.015tB). Inspector: MIL 1. Person In Charg Page 1 of Food Establishment Inspection Report Fallon Elementary Date: 03121l2019 Solutions. LLC Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY bserved MA not applicable (303 corrected on- IN In complalnce OUT: out compliance N10 not 0 SECTIONS site repeat vlolalion Compliance Status Compliance Status IN OUT NO 0035 Safe food and Water 48 Warewashing facilities: installed. 30 Pasteurized eggs used where nl'a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; nfo' backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot nlo 53 Toilet features; properly, holding constructed supplied.and cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly 36 Thermometer provided and accurate out disposed; facilities maintained Food identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents. and animals not Massachusetts Requirements present M1 Anti-choking procedures in food nlo 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness nlo display M3 Caterer nlo 40 Personal cleanliness M4 Mobile Food Operation No 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market nio 42 Washing fruits and vegetables M7 Residential Kitchen; Bed'anda ni'o Proper Useof Utensi Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food No 44 Utensils, equipment and linens: Operation properly stored.dried. and handled M9 School Kitchen; USDA Nutrition hit} 45 Singie-usel?single?service articles: Program properly stored and used Leased Commercial Kitchen Fm?? 46 Gloves used properly m1 innovation Operation m'o Utensils. Equipment and Vending Local Requirements 47 Food and non?food contact surfaces Local law or regulation nl'o cleanable. properly designed, L2 Other We constructed and used Establishment: Fallon Elementary Date: 0312112019 Page 3 of 3 DESCRIPTION OF VIOLATION Fall Code Discussion Establishment is a small public school with around 50 students. Meals are primarily frozen and re-heated. OBSERVATION: Observed secondary thermometer in single?door refrigerator reading Ambient temperature of refrigerator observed at via infared thermometer. Secondary thermometer appears to be broken. PIC to replace thermometer. 4?203.12?Pf REGULATION: Temperature Measuring Devices, Ambient Air and Water-Accuracy OBSERVATION: No handwashing signage observed at handsink in kitchen. PIC to post handwashing signage. 6?301.14 REGULATION: Handwashing Signage 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Telephone: . (781) 598-9563 Fecteau Leary City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: CI Scoring Type: Subtractive Max Score: 100 Score: 85 Failing Score: 65 Item 1 FOOD PROTECTION MANAGEMENT PIC Assigned I Knowledgeable I Duties Status FAIL Ovmen Public Schools PIC: billm'or'ella. Comment post Servsafe certi?cation on wall with permitspost food allergy certi?cate on Wall with permits Violations Related to Good Retail Practices (Blue Items) Food and Food Protection FAIL Comment: salad hay on rolling rack uncovered. during storage or when not in use, Inspector Canneio Rizzo' keep all food items coveredlprotected from to keep foods protected. FAIL physical contamination. use seran wrapl?tin foil or container sheet cove Physical Facility Date Inspected: Correct By: 10121I2015 11111900 Comment: areas along walls and belowfbehind equipment dry storage area perimeter need more cleaning free of food debris, rubbish etc.rnonitor produce reach-in cooler temperature. checked at upper 40's. cooler needs to be running at 41 degrees. Risk-Level: adjust temp lf neededreach-in cooler inside walls and shelving racks soiled. clean inside of all coolers to prevent further buildup of debris, stains, mold etc.clean can opener blade more frequently every day. can opener has buildup of food debris. this can lead to physical contamination Permit Number. BHF-ze?lE-i 610 Status: . VIOLATION of Critical Violations: Time IN: .- . -. Time OUT: ?Oth1 2015 11: 2019, an ACCELA Company comments: MAKE CORRECTIONS WITHIN 1 WEEK. A REINSPECTION WI LL BE CONDUCTED. contact inspector Carmelo 978-223-8173 - City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 598-4000 Commonwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 Item Status Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 593-4000 City a Rev. Sep 17,2019 PageZ of2 2019, an ACCELA Company Commonwealth of Massachusetts 33 NORT COMMON ST mgr- atheist- Fecteau Leary Czty of FOOD SERVICE ESTABLISHMENT (TYPE PERMIT - Inspection HACCP: Ci Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Elephants; 1 Owner: - . Public-Schools . bill'rno?rell'e' .. - ennelo Rizio . Date Inspected: Correct By: 10i28!2015 . Inspectong Risk Level: . Permit NumberStatus: . . PASSED of Critical Violations: a Time IN: Time OUT: Oct 28 205511: comments: corrections made as ordered, establishment kooks a lot better- -servsafeifood allergy certi?cate posted] -food products in rolling racklwelk-in covered during storage -areas along wailsiperimeter swept (ordered to continue monitoring and more frequent cleaning as needed in noted areas -reach-in coolers holding at temperatures of low 40?s. my own thermometer reads oi: on food {granite-J1 but pushing it. Service company has been noti?ed to recharge coolers to have them running lower at all times City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 [731) 598-4000 (?Ag-mere. om a an ACCELA 0017193?? Commonwealth of Massachusetts Rev. Sep 17,2019 Page] of 2 Status item been cleaned. units are old and should be replaced soon ~reach?in coolers inside hav -can opener blade cleaned. ordered to clean before each use. 901 (781) 593-4000 lSq. Room 401 LYNN MA 01 Rev. Sep 17,2019) usetu; nn Board of Health 3 City Hal Page 2 of 2 City of Ly Commonwealth of Massach OMMON ST Fec OWner. . . n'n Publio Schools PIC: - - . bill rn'orell'a' inspector: Monica Pantiare .. - Date Inspected: Correct By: 101'1112016 . 10i25i2?16 Risk Level: . . Permit Number. Status: . PARTIAL COMPLY of Critical \?olations: 'l TimelN: - 2015?10-11 13:0 Time OUT: . 12016-10411 23:3 ?erecnon FROM CONTAMINATION Violations Related to Good Rem City of FOOD (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 90 Failing Score: 65 item Status Prevention of Contamination from Hands FAll. Comment: The be maintained better. Physical Facility FAIL Comment: Hoods orange tag are non compliant since March 2MB as noted on previous inspection. Most recent 2015.33?ies missing.Peeling paint on walls in kitchen prep area need to he removed.Missing floor tiles- repeir or washing machine be moved to a non food production area to prevent contamination. It is currently under the coo on all prior inspections. Permit 3 compliant CPFM and Allergy compliant. Hoods non compliant Food stored at proper temps. Temp logs noted. Hats or protective needed in food prep area at all times for students and staff. Overall facility in need of maintenance and repair floorsiwallsi and areas noted below. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 "Ammonwealth of Massachusetts (Rev. 39}? 17.2019 teau Leary mop sink is used for a handwashing sink.Paper towel and litter on floor and over?ow in trash bin.This needs to tag date 8-15? repiace king line as noted Page I of 2 City of Board of Hearth 3 City Hall Sq. Room 40 Cnmmonweal th of Massachusetts Status 1 LYNN MA 01901 [731) 598-4000 (Rev. Sep 17,2019) Page 2 of2 33 NORTH COMMON ST BHP-2013-1775 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Golations Related to Good Retail Practices (Blue Items) Physical Facility FAIL Per PIC Excessive water leaks from ceiling in back near walk in freezer. Pails and buckets noted on floor with water. Repair Walk in freezer is not working at all.- Adequate amounts of proper refrigeration and freezer space is required for proper food storage and air circulation. It is noted that a small upright freezer is ?packed" top to bottom which does not resuolt in refrigerated air flow. REPAIR or REPLACE within 30 days or less. Provide alternate methods for cold holding- Debris noted in comers and crevices of kitchen area near handsink? Clean Replace cracked floor tiles near exit door. GENERAL COMMENT: Permit 3 Quat 200ppm Handsinks stocked Glove use observed. 100 students per day avg. Temp logs noted 2018 Page 1 of 1' Ford Annex City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Subtractive MaxScore: 100 Score: 95 Failing Score: 65 Item Status Telephone; Violations Related to Good Retail Practices (Blue Items) -731-477-?375 Physical Facility FAIL Lynn?PuEIic-Schools - PIC: Comment: Signi?cant dust and dirt build up on top of convection oven and the fan on the wall. Inspector. Monica Pancare Date Inspected: Correct By. 3117120175 3l31rzc17 Risk Level: Permit Number. BHP-2016-1862 . Status: - of Critical Violations: 5 11;: o. - -"fl TIITISINI - __Tlme . 2017-03-17 12:0 2017-0347123 Permit 3 compliant Allergen compliant CPFM compliant Freezer temp compliant- internal thermometer needed. 400+ meals per day. Preferred Meals vendor. Quat ZOOppm compliant- Sanitizer buckets noted. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health a City Hall Sq. Room 401 LYNN MA 01901 (731} 598-4000 2019r an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 Ford Annex City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Telephone: 781477-7375 Owner: . Public Schools . . ohemliug?e Inspector. . - Monica-Fancy; - Eats Inspected: Correct By: ??1900 Risk Level: Permit Number: ?Status: . . PARTIAL COMPLY . of Critical Violations: - 0 Tlme IN: Time OUT: 201741-21 12:3 2011-11-21 ism PERMIT 3 Permit bhp?2017-2055 FORD 49 HOLLINGSWORTH CPFM- Cheryl Judge Quat ZUOppm Review of temp logs for 1112012017 Turkeylgravy mashed were logged in at 1 imprOper cooking temps. Upon conversation with cook and PIC they were logging in the hot holding temps in the hot warmer unit instead city of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 598-4000 2019. an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 item Status of the actual internal temp of cooked product as it comes out of oven. Both staff members knew and demonstrated proper cook temps. Conversation to loglrecord all cooked temps for 3 meal periods as they come out of oven. Hot holding logs can be added to bottom of sheet after proper cook temps are veri?ed and recorded. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 Tint 49 HOLLINGSWORTH ST 8?1781 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL 008 the 2 storage drawers were cluttered. Boxed Gloves used for preparing food were opened and stored ina drawer containing flashlights, pens. scrapers, tape. pencils and soiled glove mitts used for cooking. Keep opened gloves protected from contamination. Suggest storing separately from other non food materials. REPLACE burned! soiled food mitts. GENERAL COMMENT: Pennit3 Refrigeration compliant Helmets and glove use observed. Avg 420 meals for lunch Temp logs and hot holding logs noted Lights in kitchen may or may not be shatterproof or protected with light shields- Protective lighting required. 2018 Page 1 of 1 Food Establishment Inspection Name: Ford Elementary Address 49 Street 1-477-7475 Phone: 78 Email: I Time owner: Person-In-charge: Marion inapecior- O.Liupo FOODBORNE ILLN in complaince OUT out comp Compliance Status iN our am N10 cos a Supervision 1 Person-ln-Charge present, demonstrates knowledge. and performs duties 2 Certified Food Protection Manager Employee Health 3 Management, food employee and conditional employee; Knowledge, responsibilities, and reporting 0 er use of restriction and exclusion llance NIO not obserVed NIA We 5 Procedures for responding to vomiting and diarrheai events Good lijienic Practices tasting, drinking, or 6 Proper eating, tobacco use 7 No discharges from eyes, nose mouth and Preventin Contamination 8 Hands clean and properly washed 9 No bare hand contact with RTE food 10 Adequate handwashing sinks properly supplied and accessible A roved Source 11 Food obtained from source 12 Food received at proper temperature 13 Food received in good condition, safe, and unadulterated 14 Required records available. shellstock tags, parasite destruction OFFICIAL ORDER FOR CORRECTION: today, the items marked Indicated violations below by a Board of Health member or its agent constitute suspension or revocation of the food establishment perm pursuant to 105 CMR 590.000 you may reque his ni'a Based on an inspection or non-renewal Inspector: Inspection Date: 090912019 lnlOut: 09:25 am I 09:56 am Permit No.: Risk Category: 3 Type of Operation: Food Service Type of Inspection: Routine Date of Re-tnspection: ESS RISK FACTORS AND PUBLIC HE to 105 CMR 590.000 and emails 5 an order of the Board of Health. Failure It and cessation of food est at a hearing before the board of health in accord Board of Health 3 City Hall Square, Lynn, MA 01901 Tel [781'] 598-4000 Fax (T81) 595-9447 Report Number of Priority and Priority Foundation Number of Repeat and PF Vloletionts): HACCP: No Previous Inspection Date: ALTH not applicable COS corrected on?site repeat violation Corn piiance Status Protection from Content 15 Food separated and protected 16 Food contact surface; cleaned and sanitized Proper disposition of returned, previously served. reconditioned and unsafe food ?18 Proper cooking ii 19 Proper reheating procedures for hot holding 20 Proper cooling time and temperature 21 Proper hot holding temperanurir? 22 Proper cold holding tern 23 Proper date marking and disposition 24 Time as a Public Health Control Consumer Adviser 25 Consumer advisory provided for raw! under cooked food uscept'ole Po uiations_ Reguirements for Highly ited hf 26 Pasteurized foods used; prohib foods not offered Foodi'Color Additives and 27 Food additives; approved and properly used 28 Toxic substances stored and used Conformance wit 29 Compliance with varianceI?Specialized processiHACCP plan able sections 012013 FDA Food Code. This re rect violations cited in this report may result In Ice of suspension. Toxic Substances properly identi?ed, A raved Procedures__ of port. when signed to cor tions. If you are subject to a not ance with 105 CMR ablishment Opera Person In Chargf/ {i (W. ruff?ff?a? Page 1 Food Establishment Inspection Report mealtimes Establishment: Ford Elementary Date: Page 2 ND GOOD RETAIL PRACTICES A ASSACHUSETTS-ONLY SECTIONS In complaince OUT out compliance N10 not observed N?t not applicable (:05 corrected on-sill repeat violation Compliance Status Compliance Status IN OUT NIA NIO 005 1N Safe food and Water 48 facilities: installed. I I 30 Pasteurized eggs used where maintained. and used; test strips required 49 Non-food contact surfaces clean I 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized 50 Hot and cold water available; processing methods adequate pressure I J00 4? I. 51 Plumbing installed; proper I 33 Proper cooling methods used; #bagkflow devices adequate equipment for 52 Sewage and waste water properly II I disposed temperature control 34 Plant food property cooked for hot holding 35 Approved thawing methods used 36 Thermometer provided and accurate Food Identification 37 Food properly labeled: original 55 Physical facilities installed, maintained, and clean _c 53 Toilet features; properly, constructed an lied,and cleaned 54 Garbage and refuse properly disposed; facilities maintained container 56 Adequate ventilation and lip-hang; Prevention of Food Contamination designated areas used 38 Insects. rodents, and animals not I I Massachusetts Reuirements present M1 Anti-choking procedures in food 39 Contamination preVented during service establishment food preparation,storage and I display M3 Caterer I 40 Personal cleanliness M4 Mobile Food Operation 0 41 Wiping cloths: properly used and M5 Temporary Food Establishment .- stored _lVl_6__ Public Market; Farmers Market i? 42 Washing fruits and vegetable; MT Residential Kitchen; Bed?ands I PropeLUse of Utensils Breakfast Operation 43 In-use utensils properly stored I .- M8 Residential Kitchen: Cottage Food II nl?o 44 Utensils, equipment and linens: II Operation Edged stored,dried, and handled M9 School Kitchen; USDA Nutrition II his 45 Single-uselsinglerservice articles: I Program properly stored and used M10 Leased Commercial Kitchen in? 46 Gloves used preperly II Innovation Operation I ma Utensils. uiment and Vendin- Local Re uirernents 47 Food and non-food contact surfaces L1 Local law or regulation cleanable. properly designed, L2 Other constructed and used Establishment: Ford Elementary Date: 09(0912019 Page 3 of 3 DESCRIPTION OF VIOLATION Fail 'Code Discussion Establishment has small kitchen with two hot holding units, freezer, and oven. Food is received from Preferred Foods and is pro-cooked. Discussion Observed secondary ambient thermometers in both hot holding units and refrigeration units. ObserVed quaternary sanitizer at 300ppm using QT test strips. 21 DEXTER ST Harrington City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtrac?ve Max Score: 1&0 Score: 100 Failing Score: 65 Item Status Telephone: Owner..- PUIJIIC schoots? 731 4777380 2115-5 65?; 9525-. PIC. Dorothy 5 Inspector; Date Inspected: Correct 9r30r2015 '1m1'900 :J-i-f-z'i Risk Level: :1 1. Perrnit Number; BHP-201 5-1 6215 Status: VIOLATION of Critical Violations: - .0 5 TIrne 1N: . Time OUT: Sep 30 20515 105:5 2019, an ACCELA Company comments: -food safety training certi?cate is required posted in kitchen. obtain sewsafe certi?cation and post on-site -food allergy awareness certificate is required posted in kitchen. obtain certi?cate and post on-site *information on how to obtain certi?cates left with person-in-charge. OBTAIN CERTIFICATES AND CONTACT INSPECTOR, Carmelo 978-223-8173 City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781} 598-4000 Commonwealth of Massachusetts Rev. Sep 17,2019 Page 1 of2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 Harrington City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 95 Failing Score: 65 Item Status Telephone Violations Related to Good Retail Practices (Blue Items) 731.477.? 3 Equipment and Utensils FAIL Owner. - Comment: Remove hose from 2 bayr sink to prevent contamina?onProvide proper signage for 2 bay sink.- wash! rinse- above Public Sehbols . - ?053 lsan't'InapectOr: Monica Panoarem Date Inspected: Correct Ely: - 13191201? - 1330:2017-5: Risk Level: Per?rnit'Numbenfgg- . i :13 z' Status: . COMPLY of Critical Violations: 0 Time IN: .- -_Time 535-133;; 2017-12-19 11:4 . 201112?19 12:1 - Permit 3 CPFM Allergen 700 avg meals per day B&Lunch Sanitizer test kit verified. Restroom stocked City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 1 of 2 Item Status City of Board of Health 3 City He? Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 #8111 nH?orL $1?qu 21 DEXTER ST BHP-2018-1785 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit 3 Pest Control Quat 200ppm Cold holding and food storage compliant 2 compartment warewashing sink is noted. Renewal or replacement 3 compartment NSF commercial food use only - FYI 2018 Page 1 of 1 Food Establishment Inspection Report Board of Health 3 City Hall Sqrare, Lynn, MA 01901 Tel (781) 598?4000 Fax (781) 595-9447 Email: Name: Harrington Elementary School Inspection Date: 03/13/2019 Addressr 21 Dexter Street Tlme 09:00 am [10:10 am Number of Priority and Priority Foundation Vlolation(s): 1 Phone: 781?477?7380 Permit No.: Email: Risk Category: 3 HACCP: No Number of Repeat and PF Violation(s): 0 TOwner: City of Type ofoperailoni Food Service _Person-ln-charge: Type of Inspection: Routine I Previous Inspection Date: Inspector: C.Carlson Date of Re?Inspection: 03/23/2019 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN In complelnce OUT out compliance not observed not applicable COS corrected on-slte repeat violation Compliance Status I IN Compliance Status I INIOUTI NIOICOSIR Supervision Protection from Contamination tags, parasite destruction 1 Person-In-Charge present, In 15 Food separated and protected in demonstrates knowledge, and 16 Food contact surface; cleaned [n performs duties and sanitized 72 Certi?ed Food Protection Manager In 17 Proper disposition of returned. In Employee Health previously served, reconditioned 3 Management. food employee and In and unsafe food conditional employee; Knowledge. TimeITemperature Control for Safety responsibilities. and reporting 18 Proper cooking times temperatures nio 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nr'o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot_holding temperature In 6 Proper eating, tasting, drinking, or old 22 Proper cold holding temperature out tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and hip 24 Time as a Public Health Control nro mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw:i nfa Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food nlo Requirements for Highly Susceptbie Populations 0 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered Approved Source Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature nfo properly used 13 Food received in good condition, safe. In 28 Toxic substances properly identi?ed. In and unadulterated stored and used 13 Required records available, shellstock nfa Conformance with Approved Procedures ORDER FOR CORRECTION: Based on an Inspection today, the Items marked indicated violations to 105 CMR 590.000 and applicebte sections of 2013 FDA 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 revocatlon of the food establishment permit and cessation of food establishment operations. It you are subject to a notice of suspension, 29 Compliance with variancelspecialized process/HACCP plan nia or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Z44, Inspector: Person In Charg 02505:) Page 1 of3? Food Establishment Inspection Report Establishment: Harrington Elementary School Dale: Solutions, LLC Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS IN In OUT out compliance NIO not observed NIA not applicable COS corrected on-slte repeat violation Compliance Status IN NIOCOSR l_l Compliance Status IN OUT N10 COS Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nla maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; - processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; nlo' backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n10 53 Toilet features; properly, out holding constructed cleaned A 35 Approved thawing methods used nlo 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents. and animals not Massachusetts Requirements present M1 Anti-choking procedures in food No 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness n/o display M3 Caterer n/o 40 Personal cleanliness M4 Mobile Food Operation his 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o_ M6 Public Market; Farmers Market n/o stored 42 Washing fruits and vegetables Proper Use of Utensils M7 Residential Kitchen; Bed-and- Breakfast Operation n/o 43 In?use utensils properly stored M8 Residential Kitchen: Cottage Food n/o 4-4 Utensils, equipment and linens: Operation properly stored,drled, and handled M9 School Kitchen; USDA Nutrition NO 45 Single-uselsingle-service articles: Program properly stored and used M10 Leased Commercial Kitchen n/q 46 Gloves used properly M11 Innovation Operation nloi Utensils. Equipment and Vending Lecal Requirements 47 Food and non-food contact surfaces L1 Local law or regulation n/o L2 Other nlo cleanable. properly designed, constructed and used Establishment: Harrington Elementary School Date: 03!1312019 Page 3 of 3 Fail Code DESCRIPTION OF VIOLATION OBSERVATION: Observed many individually pre?packaged turkey ham sandwiches sitting in cardboard boxes on counter in kitchen at PIC states these are delivered fresh the morning of serving day and kept in either double door refrigerator or milk chest refrigerator and then placed into the cardboard boxes which are delivered to classrooms for the pre~k students. PIC states these boxes are delivered at 10:30 am. Discussed with PIC to ensure temperature control is maintained on TCS foods up until they are to be brought up to the classrooms. REGULATION: Holding TCS Food, Cold Discussion No lunch period in session at time of inspection. Therefore, no food observed being served. states first lunch period begins at 11:00 am and final lunch period ends at 12:40 pm] PIC states hot food (such as BBQ chicken) and cold food (such as orange slices) are served by being placed directly in plastic containers on counter in cafeteria. PIC states leftover food is placed in hot holding cabinet and refrigerators, respectively, in between lunch periods. PIC states the leftover food after the final lunch period for the day is discarded. Since there is no temperature control during serving periods, establishment is using TAPHC. Discussed with PIC to ensure establishment has submitted written procedure for TAPHC to health office. OBSERVATION: No covered receptacle observed in unisex employee restroom located in back room of kitchen. 5?501.17 REGULATION: Toilet Room Receptacle, Womens, Covered Discussion Milk in chest refrigerator observed at via infared thermometer. 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. HOOD ELEMENTARY SCHOOL City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT ROUTINE Inspection HACCP: Scoring Type: Subtractive MaxScore: 100 Score: 100 Failing Score: 65 Item Status Telephone: T81 4'37?7390 . E{fr-j: . PIC: Diane saindon . Inspector: .- Monica Panca re: .5 :31: Date Inspected: Correct By: . 311712017 11111900 Risk Level: Permit Number: Status: . FULL COMPLY ofCri?aniolatiOnSf 2:52:35}: 13.; Time IN: :Time OUT: . 2017-03-17 12:3 .- Pertmit 3 compliant CPFM and Allergen compliant Quat 400ppm verified. New quat strips required- expired. Milk cooler very clean- Milk is at proper temperatures. 360 avg meals per day. Clean top of oven and fan- dustldirt noted City of Board of Health 3 City Hal! Sq. Room 401 LYNN MA 01901 (781) 598?4000 2019. an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 HOOD ELEMENTARY SCHOOL City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Tetephonez Owner. 5:35 Publ'ic'Schoo'ls 5 1 FIG: Inspector. Monica patter;- . . Date Inspected: Correct By: 1112112017 Risk Level: - Status: COMPLY #"Of Critical w?oia'ticns?: {if 0 33:35:- 2017-11-21 Permit 3 380 meals per day. CPFM Allergen Turkeylgravylmashed dinner.- hot holding compliant. Cooking temps for each meal period should be taken and recorded at time of data point to ensure consistency and accuracy instead of the end of day. City at Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781)598-4001) 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17.2019 Page I 0f2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019. an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 M904. 24 OAKWOOD AVE BHP-2018-1789 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL 3 door Traulsen freezer at 45F popsicles defrosted 8 cases of turkey burgers and 3 cases of heat serve veg defrosted. Bogart noti?ed for disposition. REPAIR or REPLACE FREEZER to MAINTAIN -10 to F. Physical Facility FAIL Stains and floor soil under the 3 door freezer- Clean this area mo re frequently. GENERAL COMMENT: Permit3 CPFM noted (2) Voting day- Admin day only- lunch not served. 2018 Page 1 of 1 Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598?4000 Fax (781) 595-9447 Food Establishment Inspection Report hName: Hood Elementary Inspection Date: 05/22/2019 Number of Priority and Priority Address: 24 Oak-wood Ave Time ln/Out: 09:45 am [10:04 am Foundation Violatlcn(s): 0 Phone: 781-477.7390 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: NO Violatlcn(s): 0 Owner: City of Type Of Operation: Food Service Person-in-charge: Vicente Type of Inspection: Routine IPrevIous Inspection Date: Inspector: C.Carlson Date of Re-Inspectlon: FOODBORNE ILLNESS RISK FACTORS AND IN in complalnce out compliance N10 not observed MA not applicable COS corrected on-slte repeat violation Compliance Status I Nrs'nrolcosln Compliance Status Supervision Protection from Contamination 1 Person?In-Charge present, In 15 Food separated and protected nl demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 1? Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting . 18 Proper cooking times temperatures pic I 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot In 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/a Good Hygienic Practices 21 Proper hot holding temperature We 6 Proper eating, tasting, drinking, or n/o' 22 Proper cold holding temperature In I tobacco use 23 Proper date marking and disposition nfal_ 7 No discharges from eyes, nose and In 24 Time as a Public Health Control nia mouth Consumer Advisory Preventing Centamination by Hands 25 Consumer advisory provided for raw] n/a Hands clean and property washed In under cooked food 9 No bare hand contact with RTE food In Requirements fer Highly Susceptble Populations 10 Adequate handwashing sinks properly In - 26 Pasteurized foods used; prohibited ni'a supplied and accessible foods not offered Approved Source FoodlC'olor Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and nfa 12 Food received at proper temperature nr'o property used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock nla Conformance with Approved Procedures tags, parasite destruction I 29 Compliance with variance/specialized nfa OFFICIAL ORDER FOR CORRECTION: Based On an impaction processlHACCP plan today, the Items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 scepenslon or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of heaIth in accordance with 105 CMR Inspector: w. 0.1, Person In Charg? Page 1 of 3? Food Establishment Inspection Report Solutions, LLC Establishment: Hood Elementary Date: 05/22/2019 Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In complalnce OUT out compliance N10 not observed MA not applicable COS corrected cn-sita repeat violation A 0 cos Compliance Status IN 19m: Ni I I I I Compliance Status IN OUT NIA NIO COS Safe food and Water 48 Warewashing facilities: installed, cleanable, properly designed, constructed and used 30 Pasteurized eggs used where nla maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nfa 50 Hot and cold water available; processing methods I adequate pressure Fo'od temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; nlo1 backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot nlo 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness out display M3 Caterer nlo 40 Personal cleanliness M4 Mobile Food Operation tile 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market No 42 Washing fruits and vegetables MT Residential Kitchen; Bed-and- n/c Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food n/c 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition No 45 articles: Program properly stored and used M10 Leased Commercial Kitchen n/o 46 Gloves used properly M11 Innovation Operation n/o Utensils, Equipment and Vending Local Requirements 47 Food and non-food contact sudaces L1 Local law or regulation n/o L2 Other No Establishment: Hood Elementary Date: 05l22f2019 Page 3 of 3 DESCRIPTION OF VIOLATION _Fail Code 590.111 OBSERVATION: No allergen certificate available. PIC to obtain allergen training awareness certification and send copy of certificate to health office. REGULATION: Food allergy awareness 9.001 II Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Observed milk in milk chest refrigerator at via infared thermometer. City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtrac?ve Max Score: 100 Score: 90 Failing Score: 65 Item Status lngalls Telephone: :3 73147747400 .-: . FOOD PROTECTION MANAGEMENT PIC Assigned I Knowledgeable I Duties Owner. - - Public Schools FAIL Violations Related to Good Retail Practices {Blue Items) Physicai Facility PIC: FAIL Comment: Small trashcan required at handsink with self closing lid- in freezer non working- PROVIDE inspector: . .. . '75 311312017 Date Inspected: .5 Correct By: gig-5;. 312012017 Risk Level: 55 6:1 891 Permit Number. . a :2 Status: PARTIAL COMPLY of Critical Violations: 1 ?me?ilN: Time OUT: 2017-03413 ?2017:0343 12?4 2019, an ACCELA Company Permit 3 posted. CPFM was required within 30 days from prior inspection on 11-2-2016. Not provided. 7 days to enroll in an approved class. Allergen Awareness training compliant Refrigerator temps compliant. Hatslhaimets worn. Sanitizer 400ppm compliant Cold and Hot holding logs provided. City Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 Commonwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 item Status Suggest traininglreminders on when to wash and change gloves, especially after touching face or hair, and then serving food. COS. Disposable trays for meals are a big improvement in overall defense and Reviewed complaint on March 8 2017 of student who found a worm in hot lunch meal. Menu that day=Hotdoglpotato corn niblets. Meals arrive prepackaged, sealed and frozen to premises. Cooks reheat leaving package seal intact. Students self openlremove package seal PIC shared picture with this inspector and it is determined that the worm was inside the corn at time of manufacture and processing. The worm was a corn earworm and is native to all fresh corn during growing. it is hidden under husks or can bury itself in the cob itself. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 1 Collins Ter 1! . 4-7-15? HACCP: Item 53 Scoring Type: City FOOD SERVICE ESTABLISHMENT (TYPE TH REE) PERMIT ROUTINE Inspection Suhtractive Max Score: 100 Score: Status 100 Failing Score: 65 lngalls Telephone: 781 4117-7400 {1-3 '1 1'3: 1? :75: Owner: Public Schools PIC: Inspector; Monica P5n'oar'e .. Datelnspectedz- Correct By 1112112017 :1I1l19l10' Risk Level:: -: - - Permit Number: BHP-zmr-zoas . i Status: FULL COMPLY of Cntical Violations; 0 Time 251 Y-11-21 12:9 Tlme OUT: 2017-11-21 12:3 Permit 3 CPFM- Sheila Valrie Turkey lGravylMash- 180F veri?ed 3 meals periods per day Lunch LUNCH-670 Breakfast-550 Hot and cold temps compliant Quat 200ppm City of Board of Health 3 City Hal} Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 1 0f? Item Status Temp logs verified- City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 iassachusetts Department of Public Health vision of Food and Drugs DOD ESTABLISHMENT INSPECTION REPORT Board of Health 18 Shipiey Circle Westford MA 01886 Tel 978 692-1096 Fax 978 692-1096 Email: Office@mojinsolutions.com lame: lngalls School Datez12/17i2018 I, 99 0f Ogeration awe of Inspection Food Service Routine tddress: 1 Street Terrace Retail Re-lnspection 9 I 1 Xt t' 'eiephone: 781-477-7400 0 f] ?Ragsbl?igntlai Kitchen 031Temporary Pro-operation )wner. Clty 0f Caterer Suspect Illness . ?erson in Shela Valrie Time;2 38 CI Perm? Ef?e?? Comrllalnt em . - ispector: M. Lee Perml?t N0. Other arch violation checked requires an explanation on the narative page(s) and a citation of specific provision(s) violated fi_o_lations Related to Foodborne Ill?zss Interventions and Risk Factors. 'iolations marked may pose an imminent health hazard and require immediate corrective ctlon as determined by the Board of Health. PROTECTION MANAGEMENT .-I 1. PIC Assignedl i?iowledgeablel Duties Non-compliance with: Anti~Choking Tobacco [j Allergen Awareness 12. Prevention of Contemination from Hands 13. Handwash Facilities EMPLOYEE HEALTH 3 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with Infections Restrictedl'Exciuded 3000 FROM APPROVED SOURCE - I 4. Food and Water from Approved Source 5. Recoivinngonditlon 6. TagsrRecordsiAccuracy of Ingredient Statements 7. Conformance with Approved Procedures/HACCP Plans FROM CONTAMINATION 8. Separation! Segregation! Protection 9. Food Contact Surfaces Cleaning and Sanitizing 10. Proper Adequate Handwashing I 11. Good Hygienic Practices fioiations Related to Good Retail Practices )ritical (C) violations marked must be corrected immediately rr within 10 days as determined by the Board of Health. lon-criticai(N) violations must be corrected immediately or lithin 90 days as determined by the Board of Health. CN (590.009) 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 30. Other i 5:5901nspechorm6-14doc PROTECTION FROM CHEMICALS [j 14, Approved Food or Color Additive 15. Toxic Chemicals Hazardous Foods} CI 16 Cooling Temperatures 17. Reheatlng 18. Cooling 19. Hot and Cold Holding 20. Time As a Public Health Control REQUIREMENT FOR HIGHLY SUSCEPTIBLE POPULATIONS [j 21. Food and Food Preparation for HSP I CONSUMER ADVISORY 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illness interventions 0 and Risk Factors (items 1-22): Official Order for CorrectioniBased on an inspection today, the items checked indicate violations of 105 CMR 590.000l?federal Food Code. This report, when signed below by a Board of Health member or its agent consititutes 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 next routine Page 1 of2 A . __E_stab!lshment: lngalls School Date: 1211712018 Page 2 of 2 DESCRIPTION OF Fail Code OBSERVATION: Hand sanitizer at work station - relocate to hand sink. Discussed noro virus controls. Corrected during inspection 2.301.16 REGULATION: Hand sanitizers may not be used in place of a 20?second hand wash. Use only after 20-second hand wash. Discussion No evidence of pests, milk 40F, refrigeration ambient 39F, observed meals defrosting in refrigeration freezer storage in compliance, facility and equipment in clean COndition. Food thermometer available, no sanitizing of equipment on site no open food handling on site all meals delivered frozen, package. Reheated and served in sealed package. On site certified PIC, teachers in cafe /Choke. 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 593?4000 Fax (731) 595-9447 Food Establishment Inspection Report Emammn?iymmaw Name: lngalls Elementary Inspection Date: 091059-2019 Number of Priority and Priority Address: 1 Collins Street Terrace Tlme InlOut: 08:30 am [08:56 am Foundation Violation(s): 0 Phone: 781-477.7400 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: N0 VIoletlonls); 0 Owner! City of Type of Operation: Food Service Person-in-charge: Sheila Type of inspection: Routine IPrevIous Inspection Date: Inspector: C.Carlson Date of Re-Inspectlon: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN In complaince out compliance N10 not observed MA not applicable COS corrected on-site repeat violation Compliance Status I Compliance Status I SUpervision ZProtection' fr0m Contaminatidn 1 Personrln?Charge present, In 15 Food separated and protected n/a demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In I 17 Proper disposition of returned. In Employee Health previously served. reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Timefi'emperature Control fer Safety responsibilities, and reporting 18 Proper cooking times temperatures n/a 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot 11/0 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/a Good Hygienic Practices 21 Proper hot holding temperature n/o 6 Proper eating, tasting, drinking. or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition . . tile 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth - Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw! n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact w_ith RTE food No i: Reguirements for HighIYSusceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible I foods not offered Approved Sodrce FoddiColor Additives and .Toxic Substances 11 Food obtain:d from source In 27 Food additives; approved and We 12 Food received at proper temperature n/o properly used ITS Food received in good condition, safe. In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available. shellstock nfa Conformance with Approved Procedures tags. parasite destruction I 29 Compliance with variance/specialized n/a OFFICIAL ORDER FOR CORRECTION: Based on an INSpeclion processlHACCP plan today, the Items marked indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code. This repofwhen 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 you are subject to a notice of suspension. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015IB). Inspector: Person In Charg . Page 'i of 3 Food Establishment Inspection Report ?Est?ablishment= lngalls Elementary Date: 09/03/2019 Page 2 of 3 GOOD RETAIL PRACTICES AND SECTIONS In complaince OUT out compliance N10 not observed MA not 008 corrected on-eile repeat violation Compliance Status Compliance Status IN OUT N10 003 Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nIa maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods adequate pressure i Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; nfa backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/a 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents. and animals not MassachiJsetts Requirements present M1 Anti-choking procedures in food In 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In display M3 Caterer nlo 40 Personal cleanliness M4 Mobile Food Operation We 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market n/o 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- n/o Proper Use of Utensils Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food n/o 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen: USDA Nutrition We 45 articles: Program properly stored and used M10 Leased Commercial Kitchen n/o 45 Gloves used properly M11 Innovation Operation n/o Utensils. Equipment and Vending Local Requirements F47 Food and non-food contact surfaces L1 Local law or regulation nr'o cleanable, properly designed, L2 Other We constructed and used Establishment: lngalls Elementary Date: 09I0312019 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code Discussion PIC provided QT test strips that expired in 2016. Coached PIC on replacing test strips if/when they expire. Discussion All refrigeration observed running at or below. Observed milk in milk chest refrigerator at via infrared thermometer. Lincoln Thompson City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Suhtractive Max Score: 100 Score: 100 Failing Score: 65 item Status Telephone: 781-477-7460 Publ'i'c?sc'?? "ole? 9-1" PIC: Inspector. Monica Pa??car? . Date Inspected: Correct 111712017 2: 11111900 Risk Level: I . - Permit Number. 918 Status: FULL COMPLY of Critical Violations: 0 . Time IN: .Tlme OUT: j-I 20:17:01 -17 23:5 1 permit 3 compliant CPFM (2) compliant Allergen Awareness Training compliant. 180-190 meals per day. hot holding and cold holding logs compliant. Suggest review and training of all staff on process for documenting hot holdinglcooking logs. Menu Pizza Dippers and sauce. Orange trays washed rinsed sanitized daily City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 1 0f? item Status 2019. an ACCELA Company City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781} 598-4000 Commonwealth of Massachusetts Rev. Sep 17,2019) Page 2 of .2 115 GARDINER ST Lincoln Thompson City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Telephone: 781477-7460?? 1: :1 3 Oman Public'S'chools PIC: Carol Inspector: Monica Pancare Date inspected: Correct By: 11l3!2017 ?111900 Risk Level: - Permit Number. BHP-2017-2084 Status: FULL COMPLY of Critical Violations: 0 Time IN: Time OUT: 2017-11418 ?12:0 3 Permit 3 CPFM compliant Handsink stocked. Salisbury steak 1 65F Avg 167 lunch Avg 160 breakfast. Hot and cold holding compliant. Quat 400ppm City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781} 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 115 GARDINER ST Lincoln Thompson City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE InSpection Scoring Type: Subtractive Max Score: 100 Score: 90 Failing Score: 65 Item Status Telephone: 781?477-7460 Owner: Public Schools PIC: PROTECTION FROM CONTAMINATION Good Hygienic Practices FAIL Comment: Hats or hairnets required in food preparation and service area. Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils Carol Inspector; . Monica Pancare . Date Inspected: Correct By. 10!2!2018 10i17'i2013 Risk Level: Pem?i'rt Number: . BHP-201841802 Status: PARTIAL COMPLY of Critical Violations: Time IN: 2010-10-02 12:0 Time OUT: 201 8410?02 12:3 FAIL Comment: REPLACE the dry storage cabinet held up by a missing wheel) in the kitchen with a NSF approved equipmentAIl equipment must be maintained in good repair. 10 days. Permit 3 posted CPFM- (2) Cheeseburger 180F Avg 170 meals per day. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I 0f2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019. an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 Food Establishment Inspection Report Board of Health 3 City Hall Sqrare. Lynn, MA 01901 Name: Lincoln?Thompson Elementary School Inspection Date: 03/15/2019 Addressz 115 Gardiner Street Time lnfOUti 08:00 am I 08:46 am Foundation Violation(s): 1 Phone: 781-477-7460 Permit No.: Email: Risk Category: 3 HACCP: No Number of Repeat and PF Violation(s): 0 Tel (781) 598-4000 Fax (731) 595-9447 Email: Number of Priority and Priority . Owner: City of Type of Operation: Food sen/E36 Person-in-charge: Nadia Type of Inspection: Routine [Previous Inspection Date: Inspector: C.Carlson Date of Re?Inspectlon: 1 FOQDBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH 4 IN In complaince out compliance NIO not observed MA not applicable COS corrected onuslte repeat violation ?Compliance Status I INIOUTI WAINrolcosla Compliance Status Stipervision IN OUT NIA NIO COS Protection from Contamination 1 Person?ln-Charge present. In 15 Food separated and protected In demonstrates knowledge. and 16 Food contact surface: cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 1? Proper disposition of returned. In Employee Health previously served. reconditioned 5? Management, food employee and In and unsafe food conditional employee: Knowledge. Time/Temperature for Safety responsibilities. and reporting 18 Proper cooking times temperatures nio 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nlo 5 Procedures for responding to vomiting In holding and diarrhea] events 20 Proper cooling time and temperature 010 Good Hygienic Practices 21 Proper hot holding temperature We 6 Proper eating, tasting. drinking. or old 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/o mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw:' nla 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n! supplied and accessible foods not offered 1 =Appr?oved Source Feed/Color Additives and Toxic Substances 11 Food obtained from source In 2? Food additives; approved and We 12 Food received at proper temperature We properly used 13 Food received in good condition, safe. In 28 Toxic substances properly identified, out and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags. parasite destruction OFFICIAL ORDER FOR CORRECTION: Based on an Inspection 29 Compliance with variance/specialized process/HACCP plan nl'a today. the Items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 rayocatlon of the food establishment permit and cessation of feed establishment operations. If you are subject to a notice of suspension. or nonurenewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR Inspector: 4179/, Person In Charg Page 1 of3 Food Establishment Inspection Report Establishment: Lincoln?Thompson Elementary School Date! 03/15/2019 Solutions. LLC Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS IN in complalnce out compliance Mo not observed MA not applicable COS corrected on-site repeat violation Compliance Status Compliance Status IN OUT NIA NIO COS Safe fOOd and Water 48 Warewashing facilities: installed. cleanable, properly designed, constructed and used 30 Pasteurized eggs used where nla maintained, and used; test strips required 49 Non?food contact surfaces clean 31 Water and ice from approved source . Physical Facilities _32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure a Food temperature control 51 Plumbing installed: 33 Proper cooling methods used: No1 backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used nfo 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food We 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness n/o, display M3 Caterer n/oI 40 Personal cleanliness M4 Mobile Food Operation No 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Mar_ket nlo 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- n/o Proper Use of Utensils Breakfast Operation 43 ln?use utensils properly stored M3 Residential Kitchen: Cottage Food nlo I 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition n/o 45 articles: Program properly stored and used M10 Leased Commercial Kitchen We 46 Gloves used properly M11 innovation Operation n/o Utensils, Equipment and Vending :deai Requirements 47 Food and non?food contact surfaces L1 Local law or regulation n/o L2 Other n/o Establishment: Lincoln-Thompson Elementary School Date: 03l15?Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code Discussion Establishment is a public school that serves 3 lunch periods. OBSERVATION: Observed spray bottle containing what was identified by PIC as sanitizer without any kind of labeling. Coached PIC to ensure working containers of chemicals are labeled with the common name of the chemical. 7?102.1l?Pf REGULATION: Common Name?Working Containers Discussion Observed milk in milk chest refrigeration at 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. English High School City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: CI Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Telephone: rin Publio'SohooIs' PIC: . . Inspector. Monica Fame . - Date Inspected: Correct By: 1211412017 1 Risk Level: Permit Number. 1 seems-209? Status: .. . . .- . #of Critical?k?olations: 2 ?1 - Time lN: Time OUT: . 2017-12-14'11i4 2017-12-14 1221 Permit 3 CPFM AIIergen AVG 900 students meals per day Bab Pest Control- keep copies of service report on premises Quat ZOOppm Food storage and temps compiant Keep copies of greasetrap log on premises. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 Corn monweaith of Massachusetts Rev. Sep 17,2019 Page of 2 Item Status CRESCOR mobile refrigerator for cold holding unit out of service at improper refrigerator temps. PIC states that it has been repaired 7x in past few months. All equipment must be maintained in good repair, and functional for volume required.-REPAIR properly or REPLACE City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 593-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 a 9 8L City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE 50 GOODBIDGE ST 8-1 823 Item Status TIMEITEMPERATU RE CONTROLS {Potentially 1 Hazardous Foods} COOIIHQ FAIL Four iarge pans tomato sauce completely sealed with plastic wraplfoil were in the walk in cooler- Temp was 103E PIC stated that they did not have any rapid kool paddles, ice to cool pansmethod of ingredient preparation, or other approved method to properly products rapidly for food prepared on premises. Product was vented to allow circulation. Discussion with PIC to cool from 135F to 70F within 2 hours. and below 41F within the next 4 hours for a total time of 6 hours. GENERAL COMMENT: Permit 3 not posted. 1100 Meals per day. CPFM- (4) Quat ZDOppm Handsinks stocked. Kitchen is clean and sanitary Refrigeration temps compliant n- -nncrex 9mm Page 1' of 1 Food Establishment Inspection Report Inspection Date: 03/15/2019 Time 09:00 am i 11:00 am Permit No.: R15l< Category: 3 Type of Operation: Food Service Type of Inspection: Routine Date of rte?inspection: 03i25i2019 or After MM FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS mitt complaince out compliance N10 not observed NA not applicable 008 corrected onusite repeat violation English High School Addm?o Goodridge Street Email: 'm?y of Person-in-chergel Trisha Inspector: C.Carlson Compliance Status Supervision FPerson?In?Charge present. demonstrates knowledge. and performs duties Ced@ood Protection Manager Employee Health 3 Management. food employee and conditional employee; Knowledge. responsibilities, and reporting 4 Proper use of restriction and exclusion I_n .- Good - ienic Practices 6 Proper eating, tasting. drinking, or tobacco use 7 No discharges from eyes, nose and mouth Preventin ?ntamtnation 8 Hands clean and properly washed 9 No bare hand contact with RTE food 10 Adequate handwashing sinks properly supplied and accessible A: oroved Source ?11 Food obtained from source good received at proper temperature 13 Food received in good condition. safe. and unadulterated 14 Required records available. tags. parasite destruction below by a Board of Health member or Its agent constitutes InspectorProcedures for responding to vomiting In and diarrhea! events OFFICIAL ORDER FOR CORRECTION: Based On an lnspecllon today. the Items marked Indicated violations to 105 CMR 590.000 an suspension or revocation of the food establishment permit and cessation oi food establishment operation or non-reneWal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Board of Health 3 City Hall Sqrare. Lynn, MA 01901 Tel [781) Fax (781) 595?9447 Email: Number of Priority and Priority 3 Number of Repeat and PF 0 HACCP: No Previous Inspection Date: Compliance Status I?f?c? Protection from Contamination 15 Food separated and protected 16 Food contact surface; cleaned and sanitized 17 Proper disposition of returned. previously served. reconditioned and unsafe food Timei?l'emperature Control for Safety 18 Proper cooking times temperatures I_n 19 Proper reheating procedures for hot In holding 20 Proper cooling time and temperature I I .- 21 Proper hot holding temperature out 22 Proper cold holding temperature out 23 Proper date marking and disposition in 24 Time as a Public Health Consumer Adviser 25 Consumer advisory provided for raw! ni? under cooked food . Reguirements for Highly Sue's?Ema Po ulations: 26 Pasteurized foods used; prohibited of foods not offered - F'oodiColor Additives and Toxic Substances!? 27 Food additives; approved and properly used -H-nlI-? 28 Toxic substances properly identi?ed. stored and used Conformance with Ap roved Procedures? 29 Compliance with varianceispeclaiized proceserACCP plan applicable sections of 2013 FDA Food Code. This report. when signed an order of the Board of Health. Failure to correct violations cited In this report may result in e. If you are subject to a notice of suspension. Person In Charg Wanda Page Food Establishment Inspection Establishment: Engll GOOD IN1 IN OUT NIA NIO COS Compliance Status Safe foo 30 Pasteurlzed eggs used where required 31 Water and ice from approved source 32 Variance obtained for specialized processing methods 50 51 33 Proper cooling methods used; adequate equipment for 52 temperature control 34 Plant food properly coo 53 holding 35 Approved thawingm 54 36 Thermometer provi Food Identification 55 37 Food properly labeled. original container 56 Prevention of Food Contalmilnlatiolnl 38 Insects. rodents and animals not resent M1 39 Contamination prevented during food preparation storage and M2 disla M3 40 Personal cleanliness M4 41 Wiping cloths: properly used and M5 stored M6 42 Washing fruits and vegetables M7 Proer Use of UtensilsI: 43 ln-use utensils properly stored MB 44 Utensils. equipment and linens. M9 pro arty stored. dried. and handled 45 Single- -useIsingIe-service articles: properly stored and used 46 Gloves used properly Utensils uiment an I Food and non? -food contact surfaces cleanable. properly designed constructed and used L1- L2 47 nReport sh High School RETAIL PRACTICE-S AND MASSACH ncomplaince out compliance not observed MIA: not applicable Warewashing facilities. instal M10 Leased Commercial Kitchen Mt?l Innovation Operation Solutions. LLC Page! 2 of 3 SETTS ONLY SECTIONSF COS =1 corrected orI-site repeat violation Compliance Status IN OUT NO 005 HR led. maintained. and used; test strips Non-food contact surfaces clean Physical Facilities Hot and cold water available; adequate pressure Plumbing installed; proper backilow devices Sewage and waste water properly disposed Toilet features; properly, constructed so plied. and cleaned Garbage and refuse properly disposed; facilities maintained Physical facilities installed maintained. and clean Adequate ventilation and lighting; designated areas used Massachusetts Requirements Antl- choking procedures in food service establishment Food allergen awareness Caterer Mobile Food Operation Temporary Food Establishment Public Market. Farmers Market Residential Kitchen; Bed- and- Breakfast Operation Residential Kitchen. Cottage Food nIo Operation School Kitchen; USDA Nutrition nI Program Local Re uirernents Local law or regulation Other nIc r, Fail Code Establishment: Eng?sh High School Date: 03I1512019 Page 3 of 3 - . DESCRIPTION OF VIOLATION OBSERVATION: Observed cooked chicken parm in hot holding cabinet located on the service line at Also observed chicken sandwich in another hot holding cabinet located on the service line at PIC to determine source of temperature abuse and correct immediately. REGULATION: Holding TCS Food, Hot 4?204.112 OBSERVATION: ObserVed packaged tuna sandwich in single-door Crescor branded refrigerator located on service line at Case of apple slice in same unit observed at Thermometer gauge located on door of unit observed at PIC removed all food items from unit and is to have unit repaired. PIC shall send copy of repair slip to health office upon completion. REGULATION: Holding TCS Food, Cold OBSERVATION: No secondary thermometers observed in any of the hot holding cabinets or display cases. PIC to ensure all hot holding and refrigeration units have a secondary thermometer. REGULATION: Temperature Measuring Devices-Functionality OBSERVATION: Observed carton of raw eggs being stored on a middle shelf of walk?in refrigerator, directly above various RTE foods. PIC states theSe raw eggs belong to an employee and they are for personal use. Discussed with PIC to dedicate a bottom shelf in walkvin refrigerator for personal food to help reduce the rink of cross contamination. REGULATION: Packaged and Unpackaged Food?Separation, Packaging, and Segregation 2?401.11 OBSERVATION: Observed staff member drinking from a water bottle in kitchen and proceed to prepare food without washing their hands. Coached PIC to ensure staff members eat and drink in a designated area, separate from food preparation, and drink from a container with a lid and straw to prevent cross contamination. REGULATION: Eating, Drinking, or Using Tobacco 5-501.l7 OBSERVATION: No covered receptacle observed in women's staff restroom. REGULATION: Toilet Room Receptacle, Womens, Covered Discussion Observed handwashing signage at a sink with a spray hose that a staff member states is used to wash fruits and vegetables. Discussed with PIC to remove sign due to sink not being a handwashing sink. Discussion Milk in milk chest refrigeration observed at via infared thermometer. Salad in walk-in refrigerator observed at 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain correctiOns may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Board of Health 3 City Hall Square. Lynn. MA 01901 - - (731)595-9447 food Establishment inspection Report . inspection Date: 04/01[2019 Number of Priority and Priority Time inIOut?, 09:00 am I 10:03 am Foundation Utolationis}: Number of Repeat and PF 1_Name: Lynn?glish High School@ Address: 50 Goodridge Street P113132 781-477.7366 Permit No.: Email: Risk Category: 3 HACCP: NO Violationis): Type of Operation: Food Service Type of Inspection: Rte?Inspection Date of Re-inspection: Owner: City of Person-in?charge: Mia inspector: C.Carlson . SK FACTORS AND PUBLIC HEALTH ILLNESS Rl IN complaince OUT OUI compliance NIO not observed NIA not applicable 008 corrected on?site repeat violation Compliance Status Compliance Status I Nils Nto cos Supervision Protection from Contamination 1 Person-ln?Charge present. 15 Food separated and protected demonstrates knowledge. and 16 Food contact surface; cleaned performs duties and sanitized Jifeiti?ed Food Protection Manager 17 Proper disposition of returned. Employee Health 4- previously sewed. reconditioned 3 Management, food employee and and unsafe food conditional employee; Knowledge. Time?emperature Control ?onsibilities. and reporting 18 Proper cooking times temperatures i7. Proper use of restriction ?exoiusion 19 Proper reheating procedures for hot 5 Procedures for responding to vomiting holding 20 Proper cooling time and twature and diarrheai events . 21 Proper hot holding temperature Good ienic Practices 6 Proper eating. tasting. drinking. or Proper cold holding temperature tobacco use 23 Proper date marking and disposit if No discharges from ey 24 Time as a Public Health Control mouth Consumer Adviser es. nose and Preventin Contamination Hands . 25 Consumer advisory provided for raw! 8 Hands clean and properly washed in under cooked food Reguirements for Highly Susce tble Po ulations_? 26 Pasteurized foods used; prohibited foods not offered FoodiColor Additives and ToXic' Substances No bare hand contact with RTE food 10 Adequate handwashing sinks properly In iappli?ed and accessible Aggroved Source fr 11 Food obtained from source i 27 Food additives; approved and 12 Food received at proper temperature nr' properly used 13 Food received in good condition. safe, 28 Toxic substances properly identi?ed. and unadulterated stored and used 14 Required records available, shellslook nie Conformance with Ap roved Procedures rti 29 Compliance with varianceispecialized tags. parasite destruction prooessiHACCP plan OFFICIAL ORDER FOR CORRECTION: Based on an today. the items marked indicated violations to 105 CMR 590.000 and sppilLable sections of 2013 FDA Food Code. This report. when signed below by a Board of Health member or Its agent constitutes an order at the Board of Health. Failure to correct violations cited in this report may result in blishment permit and cessation of food establishment operations. it you are subject to a notice of suspension. rootlesl a hearing before the board of health in accordance with 105 CMR 590.015lB). suspension or revocation oi the food sets or nonurenewal pursuant to 105 CMR 590.000 you may Inspector: Person In Charg? i ?i?hgraio Page 1 Food Establishment Inspection Report Solutions. LLC Establishment: English High School@ Date: 04l01l2019 Peggiofi GOOD AND SECTIONS in complelnco OUT out compliance NIO not observed MA not applloable (303 corrected on-site repeal violation Compliance Status OUT 003 Compliance Status IN OUT NIO ?303 R: Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nfa maintained. and used; test strips I 32 Variance obtained for specialized 31 Water and ice from approved source 33 Proper cooling methods used; 34 Plant food properly cooked for hot 49 II 5" 51 52 53 required processing methods Foo adequate equipment for temperature control holding Non-food contact surfaces clean Hot and cold water available; adequate pressure backflow devices Physical Facilities II Plumbing installed; proper Sewage and waste water properly disposed Toilet features; properly. constructed supplifgand cleaned 54 Garbage and refuse properly disposed; facilities maintained 55 Physical facilities installed, maintained. and clean 56 Adequate ventilation and lighting; designated areas used Massachusetts Re uirements ?l Anti-choking procedures in food service establishment M2 Food allergen awareness M3 Caterer M4 Mobile Food Operation M5 Temporary Food Establishment: M6 Public Market; Farmers Market M7 Residential Kitchen: Bedaand- f; 35 Approved thawing methods used 36 Thermometer provided and accurate - Food Identification ~37' Food properly labeled: original container Prevention of Fe 38 insects. rodents. and animals not ##present 39 Contamination prevented during food preparation,storage and display 40 Personal cleanliness 41 Wiping cloths: properly used and stored 42 Washing fruits and vegetables Pro or Use of Utensils Breakfast Operation {?11193 utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils. equipment and linens: oration properly stored.dried. and handled M9 School Kitchen; USDA Nutrition Program 45 Single-uselsingle-senrice articles: properly stored and used 46 Gloves used properly I Utensils, Eui-ment and Vendin 47 Food and non-food contact surfaces cleanable, properly designed. constructed and used M10 Leased Commercial Kitchen M11 innovation OperatiEL - Local Re uirernents L1 Local law or regulation n! L2 Other Lil/ff. Date: 04/0112019 Page 3 of 4 Establishment: English High Date Verified FmICode DESCRIPTION OF VIOLATION OBSERVATION: Observed cooked chicken parm in hot holding cabinet located on the service line at Also observed chicken sandwich in another hot holding cabinet located on the service line at PIC to determine source of temperature abuse and correct immediately. OBSERVED BAKED PASTA IN HOT HOLDING CABINET AT REGULRTION: Holding TCS Food, Hot Verified 04/01/19 OBSERVATION: Observed packaged tuna sandwich in singlesdoor Crescor branded refrigerator located on service line at Case of apple slice in same unit observed at Thermometer gauge located on door of unit observed at PIC removed all food items from unit and is to have unit repaired. PIC shall send copy of repair slip to health office upon completion. PIC STATES REFRIGERETOR WAS REPAIEED. NO FOOD ITEMS OBSERVED IN UNIT AT TIME OF RE-INSPECTION, HOWEVER AMBIENT THERMOMETER OBSERVED AT Holding TCS Food, Cold Verified 04/01/19 OBSERVATION: No secondary thermometers observed in any of the hot holding cabinets or display cases. PIC to ensure all hot holding and refrigeration units have a secondary thermometer. OBSERVED SECONDARI THERMOMETERS IN HOT HOLDING CABINETS. PIC STATES AWAITING ARRIVAL OF HORE THERMOMETERS FOR HOT HOLDING DISPLAY CASES. PIC TO PLACE SECONDARY THERMOMETERS IN REST OF HOT HOLDING UNITS UPON ARRIVAL OF SHIPMENT. REGULETION: Temperature Measuring Devices?Functionality Verified 04/01/19 OBSERVATION: Observed carton of raw eggs being stored on a middle shelf of walk?in refrigerator, directly above various RTE foods. PIC states these raw eggs belong to an employee and they are for personal use. Discussed with PIC to dedicate a bottom shelf in walk?in refrigerator for personal food to help reduce the rink of cross contamination. NO Rh? EGGS OBSERVED. OBSERVED PERSONAL ITEMS SEPERATED REGULATION: Packaged and Unpackaged Food*Separation, Packaging, and Segregation Verified 04/01/19 15-3s302.11 OBSERVATION: Observed staff member drinking from a water bottle in kitche and proceed to prepare food without washing their hands. Coached PIC to ensure staff members eat and drink in a designated area, separate from food preparation, and drink from a container with a lid and straw to prevent cross contamination. NO PERSONAL BEVERAGES OBSERVED ET TIME OF RE-INSPECTIO REGULATION: Eating, Drinking, or Using Tobacco Verified 04/01/19 OBSERVATION: No covered receptacle observed in women's staff restroom. N0 COVERED EECEPTACLE IN STAFF RESTROOH. PIC STATES RWAITING FOR SCHOOL TO PURCHASE ONE. PIC TO FOLLOW UP WITH SCHOOE AND ENSURE a COVERED RECEPTACLE IS PLACED IN STAFF RESTROOM. 53?5?501.17 REGULATION: Toilet Room Receptacle, Womens, Covered Discussion Observed handwashing signage at a sink with a spray hose that a staff member states is used to wash fruits and vegetables. Discussed with PIC to remove sign due to sink not being a handwashing sink. Date: 0410112019 Page 4 of 4 Establishment: English High School@ Date: Verified DESCRIPTION OF VIOLATION _F?lCode - Discussion Milk in milk chest refrigeration observed at via infared thermometer. Salad in walk-in refrigerator observed at I 0?9.004 violations marked "Verified" have been corrected. Violations not marked "Verified" remain un immediately. Uncorre ResinSpeotions and fees, fines and or administrative action including possible suspension of permit. The text in this report is an unofficial Version of the state regulations may be State House Book sto corrected. Uncorrected violations are to be corrected cted violations may resault in additional regulations. Official version of the state ound at or by contacting the IE. 3" Mn. Malaria. Linn V042, BHP-2018-1715 FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status Violations Related to Good Retail Practices (Blue Items) Physical Facility FAIL Replace missing and or burned out lightbulbs in dry goods storage area. GENERAL COMMENT: Permit3 CPFM- Catherine Miller Kitchen and storage areas are exceptionally clean and well organized Handsinks stocked Food stored properly.@ temps compliant Steamtable water wells - nice job on keeping these clean and changing them daily! 2018 Page 1 of 1 Board of Health 18 Shiplev Circle Westford MA 01886 Tel 978 692-1096 Fax 978 692-1096 Email: Office@mojinsolutions.com lassachusetts Department of Public Health vision of Food and Drugs DOD ESTABLISHMENT INSPECTION REPORT lame: Techinical Vocational institute Date:12/18/2018 6 0f 0 eration I Food Service Routine iddress: 80 Neptune EiSkl Retail Re-lnspection - eve: Date: 12f28l2018 rAi?t 'elephone: 731-477-7220 0 32:53? 'a 'c 9? Date: 0 . - Temporary El Pro-operation )wner. CW 0f Caterer Suspect Illness ?erson in ChargeiPiC): Peggy- Joe Surette Time1z1 22 CI Permit ?01 8333.!? Complaint am . . Ejector. M. Lee Permit No. II Other ach violation checked requires an explanation on the narative page(s) and a citation of specific provision(s) violated Non?compliance with: (iolations Related to interventions and Risk Factors. El Anti-Choking ?iolations marked may pose an imminent health hazard and require immediate corrective CI TOPBCCO Allergen Awareness ction as determined by the Board of Health. PROTECTION MANAGEMENT II 1. PIC Assigned Knowledgeable Duties 12. Prevention of Contamination from Hands [1 13. Handwash Facilities EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with Infections Restricted/Excluded 765:) FROM APPROVED SOURCE 4. Food and Water from Approved Source 5. ReceivingiCoiidition 6. TagsiRecordsrAccuracy of Ingredient Statements 7. Conformance with Approved Proced ureslHACCP Plans FROM CONTAMINATION 8. Separation! Segregation! Protection 9. Food Contact Surfaces Cleaning and Sanitizing 10. Proper Adequate Handwashing 11. Good Hygienic Practices liolations Related to Good Retail Practices :ritical (C) violations marked must be corrected immediately tr within 10 days as determined by the Board of Health. lon?critical(N) violations must be corrected immediately or lithin 90 days as determined by the Board of Health. .0. .N (Fc-exssopori 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils 26. Water. Plumbing and Waste 27. Physical Facility PROTECTION FROM CHEMICALS 14, Approved Food or Color Additive 15. Toxic Chemicals TIMEITEMPERATURE CONTROLS(Potentialiy Hazardous Foods} El 16 Cooling Temperatures [j 17. Reheating El 18. Cooling ?ll 19. Hot and Cold Holding [3 20. Time As a Public Health Control _Ij_21- Food and Food Preparation for REQUIREMENT FOR HIGHLY SUSCEPTIBLE POPULATIONS CONSUMER ADVISORY 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne illness Interventions 2 and Risk Factors (Items 1-22): Official Order for CorrectionzBased on an inspection 590.000i'federal Food Code. This report. when signed below by a Board of Health member or its agent consititutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order. you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE-INSPECTION: 12/28/2018 or After 28. Poisonous or Toxic Materials 29. Special Requirements (590.009) 30. Other ooctF 414.6% Page 1 of 2 . \n {?ared ULL. Establishment: Techinical Vocational Institute Date: 1211812018 Page 2 of 2 Fail Code DESCRIPTION OF VIOLATION OBSERVATION: service line Black beans 54F. DIscussed storing Canned product in walk?in to prechill prior to preparation or scheduling prep day before. Verify food 41F or below before placing in holding unit. REGULATION: PHF's shall be held at or above or 41F and below. OBSERVATION: Hot box chicken sandwich PIC to identify source of temperature abuse and correct. REGULATION: PHF's shall be held at 140F or above or 41F and below. Discussion Walk- in ground beef cooked previous day and cooled, 39F, 3 bay sink 200ppm quat, no evidence of pest activity, no bare hand contact observed, observed hand washing at appropriate time, Refrigeration salad 40F, service line salad 40F, sandwich 40F, chicken 147E (item purchased fully cooked) rice 145F, hot box rice 157F, chicken 167F. Raw storage in compliance, freezer and dry storage in compliance. 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. lassachusetts Department of Public Health vision of Food and Drugs DOD ESTABLISHMENT INSPECTION REPORT Board of Health 3 City Hall Sqrare Lynn. MA 01901 Tel (781) 598-4000 Fax (781) 595-9447 Email: lame: Techinical Vocational lnstilute@ Date:01/09/2019 Type Of Operation Type Of . El Food Service Routine \ddress: 80 Neptune EISRI Retail its-Inspection eve: t'IK'th Dat: 'elephone: 781-477-7220 0 Mime)? la IE on Datg: Temporary [3 Pro-operation )w_ner City 0 - Caterer Suspect Illness ?erson in CharqetPIC): Ellen Time: Permit No: gehneral Complaint - 12:09 am . er: 13mm? ?69 Permit No. Other ach violation checked requires an explanation on the narative page(s) and a citation of specific provision(s) violated liolations Related to Foodborne Illness Interventions and Risk Factors. ?iolatlons marked may pose an imminent health hazard and require Immediate corrective ction as determined by the Board of Health. MANAGEMENT 1. PIC Assigned I Knowledgeable] Duties Non-compliance with: Anti-Choking [3 Tobacco [j Allergen Awareness Cl 12. Prevention of Contamination from Hands [3 13. Handwash Facilities EMPLOYEE HEALTH 2. Reporting of Diseases by Food Employee and PIC 3. Personnel with Infections Restricted/Excluded rcoo FROM APPROVED sousca 4. Food and Water from Approved Source 5. Receiving/Condition 6. TagisecordsrAccuracy of Ingredient Statements 7. Conformance with Approved Procedures/HACCP Plans FROM CONTAMINATION 8. Separation! Segregation.Ir Protection 9. Food Contact Surfaces Cleaning and Sanitizing 10. Proper Adequate Handwashing 11. Good Hygienic Practices liglations Related to Good Retail Practices iritical (C) violations marked must be corrected immediately Ir within 10 days as determined by the Board of Health. lon-critical(N) violations must be corrected immediately or rithin 90 days as determined by the Board of Health. 23. Management and Personnel 24. Food and Food Protection 25. Equipment and Utensils lumbing and Waste 27. Physical -a 28. Poisonous orToxic erials 29. Special Requirements (590.009) 30. Other meG?H.d00 .PROTECTION FROM CHEMICALS 14, Approved Food or Color Additive [j 15. Toxic Chemicals TIMEITEMPERATURE CO NTRO LS(P_0tentially Hazardous Foods) 16 Cooling Temperatures 17. Reheating 18. Cooling 19. Hot and Cold Holding 20. Time As a Public Health Control REQUIREMENT FOR HIGHLY SUSCEPTIBLE POPULATIONS 'Tj?21. Food and Food Preparation for HSP i CONSUMER ADVISORY 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illness Interventions and Risk Factors (Items 1-22): Official Order for CorrectioniBased 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 consititutes 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 Page?lon Establishment: Techinlcal Vocational Institute@ Date: 01109!201%Page 2 of 2 Date VerIfied Fail Code Verified 01/09/19 DESCRIPTION OF VIOLATION OBSERVATION: service line Black beans 54F. DIscussed storing Canned product in walk~in to prechill prior to preparation or scheduling prep day before. Verify food 41F or below before placing in holding unit. **re?inspection** observed corn salad at 41F in inline refrigerators. REGULATION: PHF's shall be held at 140F or above or 41F and below. Verified 01/09/19 OBSERVATION: Hot box chicken sandwich 109F, PIC to identify source of temperature abuse and correct. **re?inspection** observed sandwhich at 141E in warmer. REGULATION: PHF's shall be held at 140F or above or 41F and below. Discussion Walk? in ground beef cooked previous day and cooled, 39F, 3 bay sink 200ppm quat, no evidence of pest activity, no bare hand contact observed, observed hand washing at appropriate time, Refrigeration salad 40F, service line salad 40F, sandwich 40F, chicken 147E (item purchased fully cooked) rice 145F, hot box rice 157F, chicken 167E. Raw storage in compliance, freezer and dry storage in compliance. . . . . .. Food Establishment Inspection Report Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598-4000 Fax (781) 595-9447 Email: Name: Vocational Technical Institute Inspection Date: 09/03/2019 Address 80 Neptune Tlme IntOulI 10:00 am I 11:05 am Number of Priority and Priority - Foundation Violation(s): 0 Phone: 781?477-7420 Permit No.: Number of Repeat and PF 0 Email: Risk Category: 3 HACCP: No Violation(s): Owner: City of Type of Operation: Food Service Person-in?charge: Peggy?Jo Type of Inspection: Routine JPrevlous Inspection Date: C.Carison Date of Re?lnspectlon: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN in complatnce OUT out compliance not observed NIA not applicable 003 corrected on-site repeat violation Compliance Status I Compliance Status? _l Supervision Protection from Contamination 1 Person-In-Charge present. 15 Food separated and protected n/a demonstrates knowledge, and 18 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager I 17 Proper disposition of returned, In Employee Health 3 Management, food employee and conditional employee; Knowledge, previously served. reconditioned and unsafe food Time/Temperature Controi for Safety responsibilities, and reporting 18 Proper cooking times temperatures nip 4 Proper use of restriction and exclusion I 19 Proper reheating procedures for hot nfo 5 Procedures for responding to vomiting I holding and diarrhea] events 20 Proper cooling time and temperature nlo Good Hygienic Practices 21 Proper hot holding temperature ni'o 6 Proper eating, tasting, drinking, or 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition mo 7 No discharges from eyes, nose and 24 Time as a Public Health Control nr'a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a "8 Hands clean and properly washed under cooked food tags. parasite destruction I 9 No bare hand contact with RTE food n/o Requirements for-Highty Susceptbte Populations 10 Adequate handwashing sinks property 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered . Approved Source FoodiColor Additives. and Toxic Substances 11 Food obtained from source 27 Food additives; approved and Na 12 Food received at proper temperature ni'o properly used 13 Food received in good condition, safe, I 28 Toxic substances properly identi?ed, In and unadulterated stored and used 14 Required records available. shellstock nfa Conformance with Approved Procedures Inspector: OFFICIAL ORDER FOR CORRECTION: 38566 0" an Inspection today, the items marked indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 suepenslon or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 29 Compliance with variance/specialized ni'a process/HACCP plan Person In Charg Benettswe Page 1 of 30 Food Establishment Inspection Report Solutions. LLC Vocational Technical Institute Date: 09/0312019 Page 2 of 3 GOOD RETAIL PRACTICES AND SECTIONS IN in complalnce OUT: out compliance not observed not applicable COS corrected on-site repeat violation Compliance Status IN OUTNIA NIO COSR I I I Compliance Status IN OUT MA MC COS Safe food and Water 48 Warewashing facilities: installed. ?30 Pasteurized eggs used where nla maintained, and used; test strips required 49 Non?food contact surfaces clean 31 Water and ice from approved source . :Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods I adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; ni'd backtlow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 3 Plant food properly cooked for hot n/o 53 Toilet features; properly, out holding constructed supplied.and cleaned .Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed. 37 Food properly labeled: original maintained. and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects. rodents. and animals not present 39 Contamination prevented during food preparation.storage and Massachusetts Requirements M1 Anti-choking procedures in food In service establishment M2 Food allergen awareness In cleanable. properly designed. constructed and used display M3 Caterer nlo 40 Personal cleanliness M4 Mobile Foodgperation nio 41 Wiping cloths: properly used and ?5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market [1/0 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- n/o Proper Use of Utensils? Breakfast Operation itit; In-use utensils properly stored M8 Residential Kitchen: Cottage Food nlo 44 Utensils, equipment and linens: Operation properly stored.dried. and handled M9 School Kitchen; USDA Nutrition ?le 45 Single-uselsingle-service articles: Program properly stored and used M10 Leased Commercial Kitchen No ?46 Gloves used properly M11 Innovation Operation nI'o Utensils, Equipment and Vending Local Requirements 47 Food and non-food contact surfaces L1 Local law or regulation n/o L2 Other n/o. _Establishment: Vocational Technica! Institute Date: 09I031201?Page 3 of 3 Fail Code DESCRIPTION OF VIOLATION Discussion School not in session at time of inspection. Staff on?site preparing for first day of school (tomorrow). 6 6?301.13 OBSERVATION: Observed soap dispenser directly above vegetable wash sink. Discussed with PIC to remove handwashing aids and devices from non?handwashing sinks. REGULATION: Handwashing Aids and Devices, Use Restrictions 5*501.17 OBSERVATION: No covered receptacle available in women's staff toilet room. A covered receptacle shall be provided for disposal of sanitary napkins. REGULATION: Toilet Room Receptacle, Womens, Covered 9.001 Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Observed milk in milk chest refrigerator at via infrared thermometer. Observed chocolate milk in walkrin refrigerator at via infrared thermometer. Observed bags of shredded lettuce in produce walksin refrigerator at via infrared thermometer. Tmua?- Rd Woods Elementary School City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Telephone: 781-477-7433 Owner: Pu?lic schools" PIC: inspector: . Monica Pancare 3 Date inspected: Correct By: 1111/2017 :'111i1900 Risk Level: Permit Number. . BHP-2016-1948 Status: . FULL COMPLY of Critical Violations: 0 'l'lmelN: - 3 Time OUT: 2017-01-11 12:0 2017-01-11 12:3 Permit compliant Drain plugs purchased since las visit. Hot and Cold holding logs verified. Procedure in place for proper cleaning and sanitizing of orange lunch trays. Suggest 3 comp sink in location where grey cabinets area. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 593?4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 593-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 rm booed ?lms?{am Owner Addr: 90 "1 4017-2111 COMMERCIAL ST LYNN. MA s) a. 2" I City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status PROTECTION FROM CONTAMINATION Prevention of Contamination from Hands FAIL Trashcan required at handsink in back room. Violations Related to Good Retail Practices (Blue Items) Equipment and Utensils FAIL Sanitizer stn?ps not available in basement prep area 300ppm using Inspector quat stn?ps. GENERAL COMMENT: Permit 3 Avg 58 students per day. Cold holding compliant 2017 Page 1 of 1 rm W004 Owner A 2-de P-2018-1839 3 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit3- expired. Provide updated permit CPFM Quat 400ppm Avg 90 meals per day temp logs veri?ed. Handsinks stocked! Area is clean and sanitiarry 2018 Page 1 of 1 Food Establishment Inspection Report Board of Health 3 City Hall Square. Lynn, MA 01901 Tel (781) 598?4000 Fax (781) 5959447 Email: Name: Woods Elementary inspection Date: 04/26/2019 Address! 37 Trevett Ave Time 11:28 am l11:36 am Number of Priority and Priority Foundation Violationls): Phone: 781-477-7433 ext. 2567 Permit No.: Email: Risk Category: 3 HACCP: No Number of Repeat and PF Vlolation{s): Owner: City of Person-in-chargB: Jennifer Type of Operation: Food Service Type of inspection: Routine lPrevioue Inspection Date: inspector: C. Carlson Date of Re-Inspection: ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS in complalnce out compliance N10: not observed '4 not applicable COS: corrected on-slte R: repeat Violation Comp?a?nce Status I Compliance Status I Sopervision Protection from Contamination 1 Person-In?Charge present, In 15 Food asparated and protected n/a demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized .. 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Timel?femperature Control for Safety responsibilities, and reporting 18 Proper cooking times temperatures We 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nio 5 Procedures for responding to vomiting In holding A and diarrheal events 20 Proper cooling time and temperature ri/o Good Hygienic Practices 21 Proper hot holding temperatuHe No 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition n/a No discharges from eyes, nose and In 24 Time as a Public Health Control nlo mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw! pie 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited ni'a supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and his 12 Food received at proper temperature nlo properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock nla Conformance with Approved Procedures tags, parasite destruction I 29 Compliance with variancelspecialized n/a OFFICIAL ORDER FOR CORRECTION: Based on an Inspection processlHACCP plan today, the items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 suapenslon or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Person In Charg?:; 517, "Inspector: Page 1 of 3 Food Establishment Inspection Report Solutions. LLC Establishment: Woods Elementary GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY H_m IN in complaince OUT out compliance NIO not observed NM not applicable COS corrected err-site repeat violation Date: 0412612019 Page 2 of 3 Compliance Status IN Compliance Status IN OUT COS 36 Thermometer provided and accurate disposed; facilities maintained Safe feed and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nla maintained, and used; test strips required 49 Nonvfood contact surfaces clean 31 Water and ice from approved source Physical Facilities '32 Variance obtained for specialized We 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/o' backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot No 53 Toilet features; properly. 4 holding constructed soppliedand cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly Food Identification 37 Food properly labeled: original container 55 Physical facilities installed, maintained, and clean Prevention of Food Contamination 56 Adequate ventilation and lighting; designated areas used cleanable. properly designed, constructed and used 38 Insects, rodents, and animals not Massachusetts ReqUirements present M1 Anti-choking procedures in food pic 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness n/o display M3 Caterer - n/o 40 Personal cleanliness M4 Mobile Food Operation n/o 41 Wiping cloths: properly used and M5 Temporary Food Establishment nfc. stored M6 Public Market; Farmers Market n/g 42 Washing fruits and vegetables M7 Residential Kitchen: Bed-and? n/o Proper Use of Utensils Breakfast Operation 43 ln?use utensils properly stored M8 Residential Kitchen: Cottage Food n/a 44 Utensils, equipment and linens: Operation properly slored.dried. and handled M9 School Kitchen; USDA Nutrition We 45 Single?usefsingle-service articles: Program properly stored and used M10 Leased Commercial Kitchen n/o 46 Gloves used properly M11 innovation Operation n/o Utensils, Equipment and Vending Local Requirements 47 Food and non-food contact surfaces - L1 Local law or regulation n/o L2 Other nlo Woods Elementary Fall Code DESCRIPTION VIOLATION Date: Page 3 of 3 Discussion Observed a double?door freezer not operating at the proper temperature. Food in unit still appears frozen. PIC state they are monitoring the product and will relocate to working freezer once necessary. PIC states a service call was placed on 4/25 for repair. to ensure unit is repaired and frozen food remains frozen. PIC Discussion Observed milk in milk chest refrigerator at via infared thermometer. Pickering Jr. High City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection Scoring Type: Subtractive Max Score: 100 Score: 99 Failing Score: 65 Item Status Telephone: NON-COMPLIANCE WITH: (781) 595-5920 Allergen Awareness FAIL Owner. .- Public S'c'ho'bl? PIC: Inspector. Monica Paneaie Date Inspected: Correct By?. 9i20l2016 . 9129i2016 Risk LeVel: Permit Nu mber. Status: ?3 2 . FARTmL-toiiptvr 5:2:2: of Critical Violations: 1 1 'l?rmelN: 2016-09-20 11:0 2016-09-20 11:3 Permit 3 compliant Allergen Training - 7 days to enroll in class. Food storage and protection in compliance. Overall facility very clean and sanitary.Hot food temp- turkey and gravy 154 degrees Hood Suppression system - ORANGE tag-non compliant City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of .2 Item Slztus City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 593?4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 0f 2 I 70 CONOMO AVE BHP-2017-2133 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status PROTECTION FROM CONTAMINATION Separationil Segregation! Protection FAIL Raw chubs of ground beef stored over RTE mozzarella cheese. Store RTE above TCS foods Violations Related to Good Retail Practices (Blue Items) Equipment and FAIL 4-1 01 .1 11 Remove cardboard in milk cooler. Contact surfaces exposed to splash spliilage or other food soiling require frequent cleaning be constructed of non absorbent, smooth, corrosion resistant material- Card board ls considered Single use meaning that bulk containers such as cardboard are designed and constructed to be used once and discarded( bulk food container) GENERAL COMMENT: Permit3 Quat 200ppm Kitchen is clean and sabitary and stocked. 2017 Page 1 of 1 70 WW 9% Meg/<- City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status PROTECTION FROM CONTAMINATION CPFM Handwash Facilities FAIL Conveniently Located and Accessible 5-203.? Numbers and Capacities" Dedicated warewashing sink required in warewashing arealr or on service line- 30 days Handsink is currently in restroom at far side away from warewashing and hot service line. HSP population noted. GENERAL COMMENT: Permit3 Average 400 lunches per day. Food stored properly. Temps compliant Repair or replace missing lights and shield in service kitchen- 5 days Repair or replace screen door in back room.? 30 days 201 8 Page 1 of 1 Food Establishment Inspection Report Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598-4000 Fax (781) 595-9447 Email: Name: Pickering Middle Schoo Inspection Date: 09/04/2019 Number of Priority and Priority Address: 70 Conomo Ave Time lnfOut: 08:45 am 09:35 am Foundation Violation(s): 3 Phone: 731-477-7440 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: N0 Violation(s): Type Of Operation! Food Service Person-in-charge: Holly Type of Inspection: Routine lPrevious Inspection Date: Inspector: C.Car son Date of Re?lnspectlon: 09/14/2019 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS in complaince OUT out compliance not observed not applicable COS corrected on?site repeat violation Employee Health 3 Management. food employee and In conditional employee; Knowledge, Compliance Status I Compliance Status I Supervision Protection from Contamination 1 PersonaIn-Charge present, In 15 Food separated and protected n/a demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In previously served, reconditioned and unsafe food Timeft?emperature Control for Safety Preventing Contamination by Hands 8 Hands clean and properly washed In under cooked food responsibilities, and reporting 18 Proper cooking times temperatures nio 4 Proper use of restriction and exclusion I_r_1 19 Proper reheating procedures for hot ?le 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Geod Hygienic Practices 21 Proper hot holding temperature out 6 Proper eating, tasting, drinking. or In 22 Proper cold holding temperature out tobacco use 23 Proper date marking and disposition n/o 7 No discharges from eyes, nose and In 24 Time as a Public Health Control . nr?a mouth Consumer Advisory 25 Consumer advisory provided for raw! n/a 9 No bare hand contact with RTE food In Requirements for Hig?y Susceptb le Populations and unadulterated 10 Adequate handwashing sinks properly in 26 Pasteurized foods used; prohibited nla supplied and accessible foods not offered 4 Approved Source . Foodr?CoIcr Additives and Toxic Substances "1.1 Food obtained from source in 27 Food additives; approved and We 12 Food received at proper temperature nr?c properly used 13 Food received in good condition, safe. In 28 Toxic substances properly identified, out stored and used 14 Required recortE entailable, sheilstock n/a tags, parasite destruction I Conformance with Approved Procedures OFFICIAL ORDER FOR CORRECTION: Based on an inspection 29 Compliance with variancelspecialized prooess/HACCP plan nia today, the items marked indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Inspector: Person In Charg While I Page 1 of 3' Food Establishment Inspection Report Solutions, LLC Establishment: Pickering Middle School Date: 09/04/2019 Page 2 of 3 GOOD RETAIL PRACTICES AND LY SECTIONS IN In complaince OUT out compliance NIO not observed MA not applicable COS corrected on?slte repeat violation Compliance Status INIOUTI NIAINIOICOSIR Compliance Status . IN OUT WA N10 003 Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non?food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods adequate pressure constructed and used Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; nlo' backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot nlo 53 Toilet features; prOperly, out - holding constructed supplied,and cleaned 35 Approved thawing methods used r110 54 Garbage and refuse properly 35 Thermometer provided and accurate disposed; facilities maintained FoOd IdentifiCation 55 Physical facilities instatied, "37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not out MassaChusetts Requirements present 171 Anti?choking procedures in food in 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In display M3 Caterer n/o 40 Personal cleanliness M4 Mobile Food Operation n/o 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market n/o A 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and? n/o Proper Use of Utensils Breakfast Operation .. - - - 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food hip 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition n/o 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen r110 46 Gloves used properly M11 Innovation Operation n/o Utensils, Equipment and Vending . Reggirements 47 Food and non-food contact surfaces L1 Local law or regulation n/o cleanable, properly designed, L2 Other nlo Establishment: Pickerlng Middle School Date: 09l0412019 Page 3 of 3 Fail Code DESCRIPTION OF VIOLATION OBSERVATION: Observed romaine lettuce in cold holding table at Observed chopped melons in same unit at PIC states these items were prepped recently and placed directly into cold holding table. Discossed with PIC to return TCS foods to enclosed refrigeration after prep to ensure temperatures are returned to or below and only place them into cold holding table immediately before service. PIC states salad items are typically held in milk chest refrigerator prior to service, but space is limited today. PIC returned salad items to double-door refrigerator located in kitchen. REGULATION: Holding TCS Food, Cold OBSERVATION: Observed chicken sandwiches in "Cres Cor" brand hot holding cabinet at Observed temperature gauge located on outside of unit reading PIC to determine source of temperature abuse and correct immediately. REGULATION: Holding TCS Food, Hot 6d202.15 OBSERVATION: Observed back door located in kitchen with a gap along it's bottom and screens in poor repair, allowing access for pests. Back door to be repaired using approved methods materials to prevent access for pests. REGULATION: Pests, Outer Openings, Protected OBSERVATION: Observed unlabeled bottle of dish soap at 3?compartment sink. Observed sanitizer spray bottles with labeled name ("Sanitizer") wearing off the bottle. Discussed with PIC to ensure all working containers of chemicals are clearly labeled with the common name of the material. REGULATION: Common Name-Working Containers 5?501.17 9.001 OBSERVATION: Observed unisex toilet room located near the kitchen without a covered receptacle. A covered receptacle shall be provided for disposal of sanitary napkins. REGULATION: Toilet Room Receptacle, Womens, Covered Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. 25 ONTARIO ST ma Wm? 9W BHP-2017-2152 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Item Status PERMIT POSTED Pennit Up To Date and Valid FAIL Permits not posted or available. GENERAL COMMENT: Permit 3- 170 meals per day Temp logs veri?ed. Walk in freezer and refrigerators at proper temps. Milk coolers clean and at proper temps. 2017 Page 1 of 1 25 ONTARIO ST BHP-2018-1 881 We!? 37 ?agella City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit3 CPFM- Roberta Avg 180 meals Temp logs noted Quat 400ppm Cold holding compliant. Area is very neat and clean. Preferred Meals contract vendor Cold holding compliant 2018 Page 1 of 1 Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598-4000 Fax (781) 595-9447 Food Establishment Inspection Report Name: Seweli Anderson Elementary Inspection Date: 05112412019 Number of Priority and Priority Address: 25 Ontario Street Time lnlOut: 09:00 am I 09:18 am Foundation Violalion(s): 2 Phone: 781-477-7444 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: No Violation(s): 0 Owner: City of Type of Operation: Food Service Person-in-charge: Roberta Type of Inspection: Routine lPrevlous Inspection Date: Inspects}! Dale of RB-lnspection: 06/03/2019 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN in complaince out compliance not obserVed MA not applicable COS corrected on-slte repeat violation Compliance Status INIOUTI Compliance Status INIOUTINIAINIOFOSJR Supervision . - Protection tram Contamination Person-In?Charge present, In 15 Food separated and protected nia demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned. In Employee Health previously served. reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge. Timet'l?emperature Control for Safety responsibilities, and reporting 18 Proper cooking times temperatures nfo 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nlo 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature We Good Hygienic Practices - 21 Proper hot holding temperature we 6 Proper eating, tasting. drinking. or nio' 22 Proper cold holding temperature out tobacco use 23 Proper date marking and disposi?on n/a 7 No discharges from eyes, nose and In 24 Time as a Public Health Control his mouth Consumer Advisory - Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food _9 No bare hand contact with RTE food nlo Requirements for Highly Sceceptbie Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered Approved Socrce FoodlCoIor Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o property used ?13 Food received in good condition, safe, In 28 Toxic substances properly identi?ed, out and unadulterated - - stored and used 14 Required records available. shellstock nia Conformance with Approved Procedures tags, parasite destruction I 29 Compliance with varianceispecialized nia OFFICIAL ORDER FOR CORRECTION: Based on an Inspection process/HACCP plan today, the Items marked indicated violations to 105 CMR 590.000 and applicable sections 012013 FDA Food Code. This report, when signed below by a Board of Health member or Its agent constitutes an order of the Board 01 Health. Failure to correct violations cited In this report may result In suapension or revocation of the food establishment permit and cessation of food establishment operations. It you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR Inspector: Person In Chargk?MVQ-v" Page 1 of 3- Food Establishment Inspection Report Establishment: Sewell Anderson Elementary Dale- 05/24/2019 Solutions. LLC Page 2 of 3_ GOOD RETAIL PRACTICES AND MASSACHUSETTS- ONLY SECTIONS cleanable, properly designed, constructed and used IN In complaince outcompllance not observed NA not applicable corrected on?slte R: repeat violation Compliance Status INIOUTI Compliance Status IN OUT NIA NIO 008 Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nla maintained. and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods I adequate pressure Food temperature contrOI 51 Plumbing installed: Proper 33 Proper cooling methods used; his backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot nlo 53 Toilet features; properly. . holding constructed suppliedand cleaned 35 Approved thawing methods used nlo 54 Garbage and rerSe properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; PreventiOn of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food nlo 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness nlo display M3 Caterer nlo 40 Personal cleanliness M4 Mobile Food Operation nlo 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market nlo 42 Washing fruits and vegetables M7 Residential Kitchen; Bed?and? nlo A Proper Use of Utensils Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food nlo 44 Utensils. equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition nlo 45 Single?use/singIe?service articles: Program properly stored and used M10 Leased Commercial Kitchen nlo 46 Gloves used properly M11 Innovation Operation nlo Utensils Equipment and Vending LoCal Requirements 47 Food and non-food contact surfaces L1 Local law or regulation nlo 1?2 Other nlo Establishment: Sewell Anderson Elementary Date: 05124I2019 Page 3 of 3 Fail Code DESCRIPTION OF VIOLATION OBSERVATION: Observed packaged salads sitting out without temperature control at Packaged carrot slices observed without temperature control at Observed packaged ham sandwiches without temperature control at PIC states these were removed from refrigeration after breakfast. PIC returned these items to refrigeration. Reviewed temperature requirements with PIC. REGULATION: Holding TCS Food, Cold OBSERVATION: Observed several spray bottles containing sanitizer without proper labeling. Reviewed with PIC to ensure all working containers of chemicals are clearly identified with the common name of the chemical. REGULATION: Common Name?Working Containers 9.001 Correct critical violations immediately; non?criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. City of Shoemaker FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: [1 item Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: Status 65 Telephone: 781-477-7450 OWner: . . Puaiicis'?hb'o?ls' PIC: Carol inspector. Monica Pancare Date inspected: [Correct By.? 311712017 I 1?]1900 Risk Level: Permit Number. 55 Status: FULL: COMPLY of Critical Violations: 0 Time IN: 2017-03-17 10:3 Time OUT: 2017-03-17 11:3 2019, an ACCELA Company Permit 3 CPFM and Allergen compliant Temp logs compliant. Milk Cooler very clean. Disposable trays in cafeteria? positive response from cooks FYI PREFERRED FOODS BERKELY CA- USDA inSpected and veri?ed. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 Commonwealth of Massachusetts (Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 26 REGINA RD alumina BHP-2017-2159 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT ROUTINE GENERAL COMMENT: Permity3 Quat 200ppm Refrigeration compliant 190 avg students per day Temp logs-verifed. Suggest writing temp logs at time of test -instead of later in the day 2017 Page 1 of 1 26 REGINA RD (91?an QM BHP-2018-1883 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit3 CPFM Preferred Meals vendor- food reheated. Glove use and hats observed Handsinks stocked Quat 200ppm Cold holding compliant Temp logs noted. 200 students avg 2018 Page 1 of 1 Board of Health 3 City Hall Square. Lynn, MA 01901 Tel (Y81) 598?4000 Fax (781) 595?9447 Food Establishment Inspection Report i?Name: Shoemaker Elementary Inspection Date: 09/06/2019 Number of Priority and Priority .. Address: 26 Regine Road Time InfOut: 08:30 am I 09:06 am Foundation VioletionIs): 0 ?Phone: 781?477-7450 Permit No.: I Number of Repeat and PF Email: Risk Category: 3 HACCP: N0 Violatlcn(s): 0 Owner: City of Type of Operation: Food Service Person-ln-chargel Kathleen Type of Inspection: Routine lPrevIous Inspection Date: Inspector: goal-Igor] Date of Rea-Inspection: ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN in comptalnce out compliance N10 not observed not applicable COS corrected on-site repeat violation Compliance Status I Compliance Status SUpervision ProteCtion from Contamination 1 Person-In-Charge present, In 15 Food separated and protected nia demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee: Knowtedge. Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cookin_g times temperatures n/a 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nfo 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature nla Good Hygienic Practices 1 21 Proper hot holding temperature rife: 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition nia 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw! n/a 8 Hands clean and properly washed - In undercooked food 9 No bare hand contact with RTE food In Requirements for Highly SuSceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered .Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and nla 12 Food received at proper temperature We properly used 13 Food received in good condition, safe, In - 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock nia Conformance With Approved ProcedUres tags, parasite destruction i 29 Compliance with variance/specialized n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection process/HACCP plan today, the Items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Fcod Code. This repent, 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 permlt and cessation of food establishment operations. It you are subject to a notice of suspension. or non-reneWal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR Inspector: Person In Charg Page 1 of 3 Food Establishment inspection Report Solutions, LLC Establishment: Shoemaker Elementary GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS IN '4 in OUT out compliance not observed Nip, not spoilcable C03 corrected on~slte repeat violation Date: 09/06/2019 Page 2 of3' Compliance Status Compliance Status IN OUT N10 005 Safe food and Water 48 Warewashing facilities: installed. 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non?food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n3 back?ow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/a 53 Toilet features; properly. out holding constructed supplied,and cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas 38 Insects, rodents. and animals not Massachusetts Requirements present M1 Anti-choking procedures in food In 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness in display M3 Caterer nio 40 Personal cleanliness M4 Mobile Food Operation nio 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market No 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- n/o Proper Use of Utensils Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food We 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition n/o 45 Single-uselsingle?service articles: Program properly stored and used M10 Leased Commercial Kitchen nlo 46 Gloves used properly M11 innovation Operation n/o iUtensils, Equipment, and Vending LOcal Requirements 47 Food and non?food contact surfaces L1 Local law or regulation nlo cleanable, properly designed, L2 Other No constructed and used Establishment: Shoemaker Elementary Date: 0910612019 Page 3 of 3 Fall Code DESCRIPTION OF VIOLATION Discussion Observed ventilation grate inside of walk-in freezer in poor repair. PIC states walk?in freezer sometimes leaks water, causing build?up of ice on walk-in floor. PIC to ensure walk?in freezer is maintained in good repair. [All frozen food in walk~in freezer appears frozen solid. Unit appears to be maintaining freezing temperatures.] 5?501.l7 OBSERVATION: No covered receptacle available in toilet used by female kitchen staff. Discussed with PIC to ensure a covered receptacle is provided for disposal of sanitary napkins. REGULATION: Toilet Room Receptacle, Womens, Covered 9.001 Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Observed milk in milk chest refrigerator at via infrared thermometer. Observed pre?made, pro?packaged, salads in double-door refrigerator at Sisson City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: 100 Score: 95 Failing Score: 65 Item Status Telephone: FOOD PROTECTION MANAGEMENT 781-477-7455 PIC Assigned I Knowledgeable I Duties FAIL Owner. Public seh'a?is PIC: 4 Karen age-phat: :1 Inspector: Monica Pancare . Date Inspected: Correct By: 9(201201 6 9I23I2016 Risk Level: Permit Number: 6-2019 Status: PARTIAL COMPLY .- of Critical Violations: Time IN: Time 2016-09-2011z4 1 2016-09-20 12:3 Permit 3 compliant ServeSafe compliant Allergen compliant. Suggest PIC review and train on Operating procedures supplied by Public Schools. The CPFM is responsible for food protection, training and compliance and demonstration of knowledge Reviewed manual on how to properly calibrate cooks thermometer. Blodgett double oven for reheating product is not vented with fan! hood. Fire Dept and ISP noti?ed Food stored safelyll Very sanitary. City of Board of Health 3 City Hail Sq. Room 401 LYNN MA 01901 {781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17.2019) Page 0f2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 .9850!) 58 CONOMO AVE 66 City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Pdermit 3 200 250-Lunch Quat Temp logs veri?ed. Restroom cleanlhandsink stocked. 2017 Page 1 of 1 Telephone: FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: [3 Item Scoring Type: Subtractive City of Max Score: 100 Score: 100 Failing Score: Status 65 Sisson 781477-7455 Owner: Public Schools PIC: Inspector. Monica Pancare Date Inspected: Correct By: 101112018 11111900 Risk Level: Permit Number. BHP-201 8-1 886 Status: FULL COMPLY .-: of Critical \?olations: 0 . Time IN: Time OUT: 2018-10-01 12:3 2018-10-01 12:4 Permit not posted. Letter grade not posted CPFM- compliant Refrigerator temps and food storage compliant. Milk coolers are clean. Area is clean and sanitary. Food prep completed for day. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 5984000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 City Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of2 Board of Health 3 City Hall Square, Lynn, MA 01901 - - Tel (781)595?9447 Food Establishment Inspection Report Name: Edward Sisson Elementary Inspection Date: 09/0412019 Number of Priority and Priority Address: 58 Conomo Ave Time lnIOut: 08:00 am 08:43 am Foundation Violationis): 0 ?Phone: 781-477-7455 Number of RepeatP and PF Email: Risk Category: 3 HACCP: NO Violationts): 0 Owner: City of TYPE DfOIJBralloni Food Service Person~in-charge: Karen Type of Inspection: Routine lPrevious Inspection Date: Inspector: C_Car son Date of Rea-Inspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS -IN In complalnce out compliance N10 not observed MA not applicable COS corrected on-slte repeat violation Compliance Status Compliance Status Supervision Protection from Contamination 1 Person-ln-Charge present, In 15 Food separated and protected nla demonstrates knowledge. and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; KnOWIedge. . Timel't'emperature Control for Safety responsibilities. and reporting 18 Proper cooking times temperatures nia 4 Proper use of restriction and exclusion In . 19 Proper reheating procedures for hot nio 5 Procedures for responding to vomiting In I holding and diarrheai events 20 Proper cooling time and temperature n/a Good Hygienic Practices 21 Proper hot holding temperature nio? 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition n/a 7 Nodischarges from eyes, nose and In 24 Time as a Public Health Control rife mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands cle_an and properly washed In under cooked food 9 No bare hand contact with RTE food n/o Requirements for Highly Susceptbte Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and Na 12 Food received at proper temperature ni?o properly used 13 Food received in good condition, safe. In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shelistock nIa Conformance with Procedures tags, parasite destruction 29 Compliance with variance/specialized nia OFFICIAL ORDER FOR CORRECTION: Based on an inspection process/HACCP plan today, the Items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 pannlt and cessation of food establishment operations. It you are subject to a notice of suspension. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR 590.015IB). Inspector: Person In Charg 234% imam Page 1 of3_ Food Establishment Inspection Report Establishment? Edward Sisson Elementary Date: 0910412019 Solutions. LLC GOOD RETAIL PRACTICES AND SECTIONS In complaince OUT out compliance NED not observed MA not applicable COS corrected on-site repeat violation Page 2 of 3 Compliance Status Compliance Status IN OUT NIA NIO COS Safe food and Water 48 Warewashing facilities: installed, constructed and used 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source . Phy?igal Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed: proper 33 Proper cooling methods used; nlol backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot nlo 53 Toilet features: properly, out holding constructed supplied,and cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly _3-6 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 3? Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food in 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In display M3 Caterer n/o 40 Personal cleanliness M4 Mobile Food Operation nlo 41 Wiping cloths: properly used and M5 Temporary Food Establishment nlo stored M6 Public Market; Farmers Market nlo 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and? nlo. Proper of Utensils Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food nlo _44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition nl'o 45 articles: Program properly stored and used M10 Leased Commercial Kitchen nlo 46 Gloves used properly M11 innovation Operation nlo Utensils, Equipment and Vending Leeal Requirements 47 Food and non?food contact surfaces L1 Local law or regulation nlo cleanable, properly designed, L2 Other nio .. Establishment: Edward Slsson Elementary Date: 09I04I2019 Page 3 of 3 Fail Code DESCRIPTION OF VIOLATION 5-501.17 OBSERVATION: No covered receptacle available in unisex staff toilet room. PIC to provide covered receptacle for disposal of sanitary napkins. REGULATION: Toilet Room Receptacle, Womens, Covered 9.001 Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all Violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial Version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Kitchen serves pre?packaged meals. Establishment only uses dispoahles, not sinks available in kitchen. PIC states handwashing is done in toilet room. Discussion Observed milk in milk chest refrigerator at via infrared thermometer. THURGOOD MARSHALL MIDDLE SCHOOL City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: CI Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: 65 Item Status Telephone: (781) 477-8600 Owner- . PIC: Inspector. Monica Pandas-ti; 13: Date Inspected: Correct By. 411112017 .- r-1i1l1900 Risk Level: Permit Number: BHP4201 6?1 705 FULL COMPLY #of Critical Violations: . 0 riifl? Time IN: Time OUT: 2017-04-11 11:0 2017-04-11 11:3 2 Permit 3 Allergen 1000 meals 5 shifts per day avg Hot holding Cheeseburger 151 .7F Quat 3 comp sink 200ppm veri?ed Refrigeration milk case 37F Storage compliant. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 538-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 Item Status Glove use observed. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 THURGOOD MARSHALL MIDDLE SCHOOL City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subtractive Max Score: Score: 100 Failing Score: 65 Item Status Telephone: (781) 477-8600 Owner. THURGOOD PIC: - Inspector. Monica Fa'ncare Date Inspected: Correct By. 1217/2017 .- ??1900 Risk Level: Permit Number; - Sig-'3 '3 Status: FULL COMPLY of Critical Violations: . Time IN: Time OUT: 13:3 2017-12-07 14:0 Permit 3 CPFM Allergy After school program 40?75 ppI lli'lCuNlI THURS Refrigeration temps compliant Temp logs veri?ed Food stored properly. More emphasis and training with staff on proper thawingif production planning. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 {781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 0190?! {781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Pagez of2 Tlurwad Mad/g, 100 BROOKLINE ST BHP-2013-1899 A City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit4 900-1000k meals per day CPFM (2) Quat 200ppm Cold holding compliant? logs noted Hot holding logs noted Handsinks clean and stocked Food stored properly, and segregated. Clean inside of Bev air unit to remove stain. Kitchen is clean and sanitary. Discussion with PIC on cooling methods. Rapid Kool paddles will assist 2018 Page 1 of 1 Food Establishment Inspection Report Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598-4000 Fax (781) 595-9447 Email: Name: Thurgood Marshall Middle School Inspection Date: 05/20/2019 Address: 100 Brooklin Street Time WOW: 08:30 am I 09:16 am Number of Priority and Priority Foundation VIoIatlon(s): Phone: 781 4177-7220 Permit No.: _Ernallz Risk Category: 3 HACCP: No Number of Repeat and PF VloIation(s): 0 OWner: City of Type of Operation: Food Service Person-In-charge: Type of inspection: Routine lPrevIous Inspection Date: inspector: C.Carlson Date of Rte-Inspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN in complalnce OUT out compliance N10 not observed MA not applicable 008 corrected on~site repeat violation Compliance Status INIOUTINIALNFUFOSB Compliance Status I Supervision Protection frbm: Contamination 1 Personuln-Charge present, In 15 Food separated and protected Ear?11a demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 1? Proper disposition of returned, in Employee Health previously served, reconditioned 3 Management. food employee and In and unsafe food conditional employee; Knowledge. Control for Safety responsibilities, and reporting 18 Proper cooking times at temperatures his 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition nlo 7 No discharges from eyes, nose and In 24 Time as a Public Health Control his mouth CdnSumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ nia 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered ?Approved Source Food/Color Additives and Texic Substances 11 Food obtained from source In 27 Food additives: approved and rv?a 12 Food received at proper temperature We properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock nfa Conformance with Approved Procedures tags, parasite destruction I 29 Compliance with variance/specialized n/a ORDER FOR CORRECTION: Based on an inspection processlHACCP plan today, the Items marked indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA 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 you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR 590.015IB). Inspector: Person In Charg'?? . 1' Zita/t,? Page 1 of3 Food Establishment Inspection Report i Establishment: Thurgood Marshall Middle School Dale: 05/20/2019 Solutions, LLC Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS in comptainca OUT out compliance M0 not observed NIA not applicable COS corrected on-site repeat violation Compliance Status I Compliance Status IN OUT MO 003 Safe food and water 48 Warewashing facilities: installed. F30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities :3 _32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/d backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot nlo 53 Toilet features; properly, holding constructed suppliedand cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse property 36 Thermometer provided and accurate out disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting: Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food nlu 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness nlo display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation We 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market: Farmers Market nlo 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- nlo Proper Use of Utensils Breakfast Operation 43 in-use utensils properly stored MB Residential Kitchen: Cottage Food nlo 44 Utensils, equipment and linens: Operation properly stored.dried, and handled M9 School Kitchen; USDA Nutrition n/o 45 Singie?uselsingle?service articles: Program properly stored and used M10 Leased Commercial Kitchen nlo 46 Gloves used properly M11 Innovation Operation nlo Utensils. Equipment and Vending Local Reddirements 47 Food and non-food contact surfaces - L1 Local law or regulation n/o cleanable, properly designed, L2 Other nlo constructed and used Establishment: Thurgood Marshall Middle School Date: 051'201?201Page 3 of 3 Fall Code DESCRIPTION OF VIOLATION 4~204.112 OBSERVATION: No secondary thermometers observed in hot holding cabinets. PIC to ensure all refrigeration and hot holding units have secondary thermometers. REGULATION: Temperature Measuring Devicedeunctionality 9.001 Correct critical violations immediately; non~criticals within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at or by contacting the State House Book Store. Discussion Pork in walk?in refrigerator observed at Rice in hot holding steam table observed at 35 WALNUT ST Telephone: 781-477-7466 I Owner: Public Schools PIC: Inspector: Date Inspected: 3f20f2017 Correct By: - . i. 3121mm? - 3'9- Risk Level: Permit Number: BHP-2016-2058 Status:- of Critical Violations: . I- Time m: A Time our: 2017?03-20 15:1 2017-03-20 i514 2019. an ACCELA Company Tracy City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Scoring Type: Subu-active Max Score: 160 Score: 90 Failing Score: 65 Item Status TIMEITEMPERATURE CONTROLS (Potentially Hazardous Foods) Hot and Cold Holding FAIL Comment: Seven cases of partially frozen IQF Orange juice was sitting on table covered with a tablecloth thawing at roam temperature.Thawing at room temperature overnight is not an acceptable practice for Fresh OJ [even though pasteur'zed). under any condition and under refrigeration several days in advance. All product was removed and place in refrigerator by Mike (custodian) Permit 3 CPFM Allergen After school program in area. No food in preparation. Area is neat and clean. Refrigerators at proper temps. Clean upstairs milk cooler near the area and repair the broken City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 598-4000 Commonwealth of Massachusetts Rev. Sep 172019) Page 2 of2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 35 WALN Tm Tam-let: City of 1 FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Permit 3 Refrigerator logs compliant 500 meals per day Hot holding logs unavailable for review due to emergency. Conv to manually make a sheet for temp logs if necessary 2017 Page 1 of 1 Tracy City of FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: I3 Scoring Type: Subtractive Max Score: 100 Score: 95 Failing Score: 65 Item Status Telephone: 781-477-7466 Owner: Pub'ri'c? s'c'h'o'dr'e PIC: inspector: Monica Pancare Date Inspected: Correct By: 551r1r1soo Risk Level: Permit Number. BHP-2018-1902 3: Status: PARTrALicoMrityiJ 5:371. ?7 i; fl of Critical Violations: 0 Time lN: Time OUT: 2013-0926126 i 2013-09-26 12:2 2019, an ACCELA Company Violations Related to Good Retail Practices [Blue Items) Physical Facility FAIL Comment: Repair or replace missing lights in basement kitchen. Min 50 footcandles required to provide proper protection. missing! ripped screens in the cafeteria window. Screen holes were so extensive that they were blowing outside.Repair to a #16 mesh screen. PROVIDEAII cutter openings must be protected to prevent insects! vermin:I rats and mice from entering.- PROVIDE Permit 3- updated permits not posted. Provide and post new permits Handsink stocked. Food stored properly Temp logs noted City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (731) 598-4000 2019. an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 Food Establishment Inspection Report Board of Health 3 City Hall Square, Lynn, MA 01901 Tel (781) 598-4000 Fax (781) 595-9447 Email: ltobin@iynnma.gov Name: Tracy Elementary Inspection Date: 09/04/201 9 ?Address: 35 Walnut Street Time 11:00 am [11:30 am Number of Priority and Priority Foundation VIoIatIonIs): ?0 Phone: 781-477?7466 Permit No.: Emaii: Risk Category: 3 HACCP: No Number of Repeat and PF VIolatIonIs): Owner! City of Type of Operation: Food Service Person?In~oharge: Laurie Type of inspection: Routine [Previous Inspection Date: InSpeclor? C. Carlson Date of Re?Inspectlon: ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS -In oomplaince out compliance not observed not corrected on-slte repeatviolatlon Compliance Status Compliance Status I SupeNision Protection from-Contamination? 3 1 Person- ln?Charge present. In 15 Food separated and protected n/a demonstrates knowledge. and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned. In Employee Health previously served, reconditioned 3 Management. food employee and In and unsafe food conditional employee; Knowledge. Time/Temperature Control 'for Safety responsibilities. and reporting 18 Proper cooking times temperatures n/a "4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot nIo 5 Procedures for responding to vomiting In holding and diarrheai events 20 Proper cooling time and temperature n/o GoOd Hygienic Practices 21 PrOper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition No 7 No discharges from eyes, nose and In 24 Time as a Public Health Control his mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw;I nfa Hands clean and properly washed In under cooked food 9? No bare hand contact with RTE food No Reddirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited nla supplied and accessible foods not offered A Approved Source 3 Additives and Toxic Substances. 11 Food obtained from source In 27 Food additives; approved and nfa 12 Food received at proper temperature n/o properly used 13 Food received in good condition. safe, in 28 Toxic substances properly identi?ed, In and unadulterated stored and used 14 Required records available, shellstock rt/a Conformance with Approved Procedures i i: tags, parasite destruction I 29 Compliance with variance/specialized nr?a OFFICIAL ORDER FOR CORRECTION: Based 0" an Inspection process/HACCP plan today, the Items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Fund Code. This report. when 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 you are subject to a notice of suepension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health In accordance with 105 CMR 59001503). 'Inspector: Person In Charg tam Page 1 of 3 Food Establishment Inspection Report MOJWSomuonw Establishment: Tracy Elementary Date: 09/04/2019 Page 2 0f 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In OUT out compliance N10 not observed MIA not applicable COS corrected on-slte repeat violation Compliance Status Compliance Status IN OUT NIA N10 COS Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where nfa maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variancebbtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; nfa backflow devices A adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/c 53 Toilet features; properly, holding constructed supplied.and cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed. 3? Food properly labeled: originai - maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Feed Contamination designated areas used 38 insects. rodents. and animals not MassachUsetts Requirements present M1 Anti-choking procedures in food in 39 Contamination prevented during service establishment food preparation,storage and - M2 Food allergen awareness in A . display M3 Caterer n/o 40 Personal cleanliness M4 Mobile Food Operation No 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market No 42 Washing fruits and vegetables - M7 Residential Kitchen; Bed-and? n/o Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food nlo 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen: USDA Nutrition n/o 45 Single-uselsingle-service articles: . Program properly stored and used M10 Leased Commercial Kitchen r110 46 Gloves used properly - M11 Innovation Operation n/o Utensils. Equipment'and Vending Local Requirements 47 Food and non-food contact surfaces L1 Local law or regulation n10 cleanable, properly designed, L2 Other No constructed and used Establishment: Tracy Elementary Date: 0910412019 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code Discussion No violations observed. Discussion Observed milk in chest refrigerator at via infrared thermometer. Observed chicken patties in hot holding cabinet at City of Washington FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Item El Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: Status 65 Telephone: 781-477-7470 Owner: Rabin Public s'?h'o?ols?v' :3 Inspector. Carmelo Rizio' 1I1I19I3-0 Date Inspected: Contact By: Risk Level: Permit NUmb'er: :i BHP-2015-1867 Status: PARTIAL COMPLY of Critical Violations: 0 Time 1N: Time OUT: Nov 23 2015 1'15 :3 4112312015 11:4: comments: prepacked food items heated for immediate service. hot and cold holding temps held properly. thermometers in all cooler. general facility cleanliness good. FOR FOOD SAFETY FOOD ALLERGY CERTIFICATES. info left with PIC. pending with Kevin Richardson City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019) Page I of 2 Item Status City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 City of Washington FOOD SERVICE ESTABLISHMENT (TYPE THREE) PERMIT - ROUTINE Inspection HACCP: Item Scoring Type: Subtractive Max Score: 100 Score: 100 Failing Score: Status 65 Telephone: 781 477 4470 Owner: . Public Schools": f7: PIC: Robin I Inspector. Monica Pancar?e: f: Date Inspected: Correct By: 3I28l2017 111i1900 Risk Level: Permit Number: Status: FULL COMPLY of Critical Violations: Time OUT: 2017-03-28 1252 Time IN: '11 :4 Permit 3 compliant CPFM and Allergy Training compliant. Quat ZOOppm- check frequently. Hot holding compliant. Nice to see Lot codes from food products saved. 400 lunch meals per day. Preferred Foods is vendor. City of Board of Health 3 City Hall Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page I of 2 Item Status City of Board of Health 3 City Hali Sq. Room 401 LYNN MA 01901 (781) 598-4000 2019, an ACCELA Company Commonwealth of Massachusetts Rev. Sep 17,2019 Page 2 of 2 0105114 1mm 58 BLOSSOM ST BHP-2017-2183 City of FOOD SERVICE (TYPE THREE) PERMIT - ROUTINE GENERAL COMMENT: Cold holding compliant Milk refrig clean. Sanitizer veri?ed at 200ppm. Hot holding logs compliant- temps taken and documented at data point 2017 Page 1 of 1 Board of Health 3 City Hall Sqrare, Lynn. MA 01901 . - Fa (781)595-9447 Food Establishment Inspection Report Name:? Washington Elementary Inspection Date: 0310312019 Number of Priority and Priority 2 Address: 53 Blossom Street Time IntOut: 10:40 am i 1 1:02 am Foundation VIolatIon(s): Phone: 339-883-1414 Permit No.: Number of Repeat and PF Email: Risk Category: 3 HACCP: NO Violation(s): 0 Owner: City of Type of Operation: Food Service Person-in-charge: Robin Type of Inspection: Routine IPrevious inspection Date: 02/11/2019 lnspectofi C.Carlson Date ofRa-lnspeciioni 03/18/2019 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN In complaince OUT out compliance N10 not observed MA not applicable COS corrected on-slte repeat violation Compliance Status INPUT, NiAtholcois Compliance Status I INIOUTlN/Almo?cosln Supervision Protection from Contamination 1 Person-ln-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties - and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously sewed, reconditioned I 3 Management, food employee and in and unsafe food conditional employee: Knowledge, . TI'imeFl??mperature Control for Safety responsibilities, and reporting 18 Proper cooking times temperatures n/o 4 Proper use of restriction and exclusion 19 Proper reheating procedures for hot In 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good ?ygienic Practices I 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or [if 22 Proper cold holding temperature out tobacco use GI 23 Proper date marking and disposition n/o 7 No discharges from eyes, nose and nfo' 24 Time as a Public Health Control n/d mouth Consumer Advisory Preventing Contamination by Hands .. - 25 Consumer advisory provided for raw! nla 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food n/o Requirements fer Highly Susiceptbie Populations 10 Adequate handwashing sinks properly out 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered Approved Source Food/Coior Additives and Toxic Substances 11 Food obtained from source In 27 Food additives: approved and met 12 Food received at proper temperature n/o properly used 13 Food received in good conditionEe, In 28 Toxic substances properly identi?ed, In and unadulterated stored and used 14 Required records available. shellstock nia Conformance with Approved Procedures 7 tags, parasite destruction 1 29 Compliance with variance/specialized ni'a OFFICIAL ORDER FOR CORRECTION: Based on an process/HACCP plan today, the Items marked Indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code. This report, when signed nt constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in hmont permit and cessation of food establishment operations. If you are subject to a notice of suspension. 00 you may request a hearing before the board of health in accordance with 105 CMR 59001503). below by a Board of - Ith member or its a suspension or rev or non-renewal at to 1 Person In Charge: m. caste Food Establishment Inspection Report Solutions. LLC Establishment: Washington Elementary Date: 03/08/2019 Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS IN In complalnce OUT out compliance N10 not observed MA not applicable 008 corrected on-slte repeat violation CompIiance Status Compliance Status IN OUT NIO COS Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained. and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized nla 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; rife1 backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot We 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used nlo 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 37 Food properly labeled: original container 55 Physical facilities installed, maintained. and clean Prevention or Food Contamination 56 Adequate ventilation and lighting; designated areas used cleanable, properly designed, constructed and used 38 insects, rodents, and animals not Massachusetts Requirements present M1 Anti?choking procedures in food rife 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness n/o display M3 Caterer No 40 Personal cleanliness M4 Mobile Food Operation nfo 41 Wiping cloths: properly used and M5 Temporary Food Establishment n/o stored M6 Public Market; Farmers Market No 42 Washing fruits and vegetables M7 Residential Kitchen; Bed?and? n/o Proper Use of Utensils Breakfast Operation 43 ln-use utensils properly stored M8 Residential Kitchen: Cottage Food n/o 44 Utensils, equipment and linens: Operation properly stored,dried. and handled M9 School Kitchen; USDA Nutrition mo: 45 Single-uselsingle-service articles: Program properly stored and used M10 Leased Commercial Kitchen nlo 46 Gloves used properly M11 Innovation Operation nfo Utensils, Equipment and Vending Local Requirements ".47 Food and non-food contact surfaces L1 Local law or regulation n/o L2 Other n/o