THE COMMONWEALTH OF MASSACHUSETTS BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: (781) 270-1955 - Fax: (781) 273-7687 FOOD ESTABLISHMENT INSPECTION REPORT Name Buffalo Wild Wings Date 05/21/2018 Type of Operation(s) Type oi Inspection Food Service Routine Address 15 South Ave., BURLINGTON. MA 01803 Risk Level El Retail CI Re- nspection 2 El Residential Kitchen Previous inspection (731)355-1907 Mobile Date: 11/21/2017 Temporary Pro-operation Owner Pat Lennox HACCP (j Caterer Suspect Illness Person In Charge (PIC) Brad Hodgson Time Bed 8? Breakfast General Complaint In: 10:00 AM HACCP Inspector Samantha Hardy Out: 10:45 AM Permit No. Other Each violation checked requires an explanation on the narrative page(s) and a citation of speci?c provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Violations marked may pose an Imminent health hazard and require Immediate corrective action as determined by the Board of Health. PROTECTION FROM CHEMICALS [3 Ciiurriimll-Test FOOD PROTECTION MANAGEMENT 1. PIC Assigned I Knowledgeable I Duties EMPLOYEE HEALTH :4 Reporting of Diseases by Food Employee and PIC :5 l-"eisonnci with infections Restricted/Excluded FOOD FROM APPROVED SOURCE 4 Food and Water from Approved Source [3 5 Receiving/Condition E) 6 Tags/Records/Accuracy of Ingredient Statements Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION 8. [j 9 Food Contact Surfaces Cleaning and Sanitizing 10 Proper Adequate liandwashing Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as detennlned by the Board of Health. Non- crltical (N) violations must be corrected Immediately or within 90 days as determined by the Board of Health. 23. Management and Personnel 590.003 24. Food and Food Protection 590.004 25. Equipment and Utensils 590.005 26. Water, Plumbing, and Waste 590.006 27. Physical Facility 590.007 28. Poisonous or Toxic Materials 590.008 29. Special Requirements 590.009 30. Other 31. Grease Trap BOH Regulation BOH Regulation Non-compliance with: Anti-Choking 590.009 (E) Tobacco 590.009 (F) Allergen Awareness 590.009 (G) (j 11 Good Hygienic Practices (3 12. Prevention of Contamination from Hands [3 13. Handwash Facilities PROTECTION FROM CHEMICALS 14. Approved Food or Color Additives 15 Toxic: Chemicals TIMEJTEMPERATURE CONTROLS (PHFs) (j 16. Cooking Torriperatures [j Reheating E) 18. Cooling (3 19 Hot and Cold Holding 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) (j 21. Food and Food Preparation for HSP CONSUMER ADVISORY 22 Posting of Consumer Advisories Number of VIoIated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Of?cial Order for Correction: Based on an Inspection today. the items checked indicate violations of 105 CMR 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 estabiishment 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: 06/05/2018 Inspector's Signature: Print: Samantha Hardy Page 1 of 2 Pages Signature: Print: Brad Hodgson FORM 734A Rev. 91'2000 AM. Sulkln Co. BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: (781)270-1955 - Fax: (781)273-7687 Establishment Name: Buffalo Wild Wings Date: 05/21/2018 Page: 2 of 2 Item Code - Critical Item DESCRIPTION OF VIOLATION PLAN OF CORRECTION Date No. Reference - Red Item Verified 25 FC 4-602.13 Glass chillers at her have broken glass at bottom. clean. 27 FC 6?5?01.12 Floors and equipment under frialators heavily soiled with grease. clean. 27 FC 6-202.11 Light shield In back storage area by back door out of place, repair. 31 Gr. Trap Reg. Log not updated. last Invoice 3/9/18, provide updated log sheet. Discussion With Person in Charge: Corrective Action Required: No Yes Temperatures in compliance: raw chicken 39F. chicken breast 37F, beef patty Employee Restriction I 41F. salsa 38F. Handsinks in compliance. Employee restroom In compliance. Exclusion Dishwasher: Wash 156F, n?nse 182F. Three bay test strips present. Bar three Re-Inspecticn Scheduled Emergency Suspension bay sanitizer 100ppm CL. Bar dishwasher 50ppm CL. [3 Voluntary Compliance Embargo Emergency Closure Voluntary Disposal Other: THE COMMONWEALTH OF MASSACHUSETTS BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: (781) 270-1955 - Fax: (781) 273-7687 FOOD ESTABLISHMENT INSPECTION REPORT Name Buffalo Wild Wings Date 06/11/2018 Type of Operationts) Type of Inspection Food Service Routine Address 15 South Ave.. BURLINGTON, MA 01803 Risk Level CI Retail Re-inspection 2 Residential Kitchen Previous inspection Te'eth?e (751) 365-1907 a Mobile Date: 05/21/2018 [1 Temporary El Pre-operation Owner PatLennoit HACCP El Caterer El Person In Charge (PIC) Brad Hodgson Time '3 Bed 8? Breakfast Genera" Comp'a?m In: 3:45 PM HACCP Inspector Samantha Hardy Out: 4:00 PM El Other Each violation checked requires an explanation on the narrative page-(s) and a citation of specific provlsl0n(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Non?compliance with: Violations marked may pose an imminent health hazard and require immediate corrective {5,3333% actlon as determined by the Board of Health. Allergen Awareness 590.009 (6) [j PROTECTION FROM CHEMICALS 11. Good Hygienic Practices (i Chemical?"lost FOOD PROTECTION MANAGEMENT 1. PIC Assigned Knowledgeable I Duties EMPLOYEE HEALTH [3 12. Prevention of Contamination from Hands 13. Handwash Facilities PROTECTION FROM CHEMICALS 14. Approved Food or Color Additives E) 2 Reporting of Diseases by Food Employee and PIC It Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE 4 Food and Water from Approved Source [3 5 Receiving/Condition . i3 Tags/Records/Accuracy of Ingredient Statements Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION t] 8. [j 9. Food Contact Surfaces Cleaning and Sanitizing 10 Proper Adequate Handwashing Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non- crltical (N) violations must be corrected Immediately or within 90 days as detem-ilned by the Board of Health. 23. Management and Personnel 590.003 24. Food and Food Protection 590.004 25. Equipment and Utensils 590.005 26. Water, Plumbing. and Waste 590.006 27. Physical Facility 590.007 28. Poisonous or Toxic Materials 590.008 29. Special Requirements 590.009 30. Other eon Regulation 31. Grease Trap BOH Regulation 15. Toxic Chemicals TIMEJTEMPERATURE CONTROLS (PHFs) 16. Cooking Temperatures 1? Reheating [j 18. Cooling 19. Hot and Cold Holding 20 Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) [j 21. Food and Food Preparation for HSP CONSUMER ADVISORY E) 22. Posting of Consumer Advisories Number of Vlolated Provisions Related To Foodborne illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today. the items checked indicate violations of 105 CMR 590.000ifederal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited In this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. if aggrieved by this order. you have a right to a hearing. Your request must be In writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE-INSPECTION: Inspector's Signature: i Print: Samantha Hardy Page 1 of 2 Pages PIC's Signature: WW Print: Brad Hodgson FORM 734A Rev. 912000 A.M. Sulkln Co. BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: (781) 270-1955 - Fax: (781) 273-7687 Establishment Name: Buffalo Wild Wings Date: 06/11/2018 Page: 2 of 2 Item Code - Critical Item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date No. Reference - Red Item Verified Discussion With Person in Charge: Corrective Action Regulrad: No ID Yes All violations corrected. El Voluntary Compliance El Employee Restriction Exclusion Re-lnspection Scheduled Emergency Suspension Embargo Emergency Closure [3 Voluntary Disposal Other: THE COMMONWEALTH OF MASSACHUSETTS BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: (781)270-1955 . Fax: (781)273?7687 FOOD ESTABLISHMENT INSPECTION REPORT Name Buffalo Wild Wings Date 11/14/2018 Type of Operatior?s) Type of Inspection 3 Food Service Routine Address 15 South Ave.. BURLINGTON, MA 01803 Risk Level Retail Re-inspectton 2 El Residential Kitchen Previous inspection (731) 3654907 [1 Mobile Date: 06/11/2018 El Temporary El Pro-operation Owner Pat Lennox HACCP Caterer Suspect illness Person In Charge (PIC) ln~in Edwards Time Bad 8? Breakfast General Complaint In: 5:05 PM '3 HACCP Inspector Samantha Hardy Out: 5:00 pM Permit No. Other Each violation checked requires an explanation on the narrative page(s) and a citation of speci?c provision(s) violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Violations marked may pose an Imminent health hazard and require immediate corrective action as determined by the Board of Health. PROTECTION FROM CHEMICALS 0 Chemical-Test FOOD PROTECTION MANAGEMENT [j 1. PIC Assigned i Knowledgeable I Duties EMPLOYEE HEALTH L3 2. Reporting of Diseases by Food Employee and PIC 3 Personnel with Intections Restricted/Excluded FOOD FROM APPROVED SOURCE 4. Food and Water from Approved Source 5. ReceivingiCondition (S iagsiRecords/Accuracy of Ingredient Statements 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION 8 9 Food Contact Surfaces Cleaning and Sanitizing [j 10. Proper Adequate Handwashing Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected Immediately or within 10 days as determined by the Board of Health. Non- critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. 23. Management and Personnel 590.003 24. Food and Food Protection 590.004 25. Equipment and Utensils 590.005 26. Water, Plumbing, and Waste 590.006 27. Physical Facility 590.007 28. Poisonous or Toxic Materials 590.008 29. Special Requirements 590.009 30. Other 31. Grease Trap BOH Regulation BOH Regulation Non-compliance with: Anti-Choking 590.009 (E) Tobacco 590.009 (F) Allergen Awareness 590.009 (6) 11. Good Hygienic Practices 12 Prevention of Contamination from Hands 13. Handwosh Facilities PROTECTION FROM CHEMICALS 14. Approved Food or Color Additives 15. Toxic Chemicals TIMEITEMPERATURE CONTROLS (PHFs) 16. Cooking Temperatures 17. Reheating [j 18. Cooling 19. Hot and Cold Holding 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21. Food and Food Preparation for HSP CONSUMER ADVISORY E) 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions 0 and Risk Factors (Red Items 1-22): Of?cial Order for Correction: Based on an inspection today. the items checked indicate violations of 105 CMR 590.000iiederal Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited In this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE-INSPECTION: Inspector's Signature: Print: Samantha Hardy Page 1 of 2 Pages Signature: Irwin Edwards FORM 734A Rev. 9/2000 AM. Sulkln CD. BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: (781) 270-1955 - Fax: (781) 273-7687 Establishment Name: Buffalo Wild Wings Date: 11/14/2018 Page: 2 of 2 Item Code - Critical Item DESCRIPTION OF VIOLATION PLAN OF CORRECTION Date No. Reference - Red Item Verified 25 FC 4-501_11 Warewash thermometer reading ?nal rinse 103E strip turned with minimum surface lamp. of 1601:. repalrtreplace. Ticket put in for repair on site. Discussion With Person In Charge: Corrective Action Required: No I. Yes Temperatures in compliance: cut tomato 41F. chili 58F. cut tomato 41F, chicken wings 37F. fries 180F. wings 203F, chicken tender 147F. cheese between packages 41 F. cooked chicken 38F. Warewash: wash 166F. Handsinks in compliance. Employee restrooms in compliance. El Voluntary Compliance Re?lnspectlon Scheduled El Emergency Suspension El Embargo [3 Emergency Closure [1 Voluntary Disposal [El Other: As noted El Employee Restriction Exclusion BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington, MA 01803 Ph: 781-270-1955 Fax: 781-273-7687 Food Establishment Inspection Report Name: Buffalo Wild Wings Date 05/28/2019 of ?agra?gnisl: of In?gacuan; Food Service Establishment Routine Address. 15 South Ave.. BURLINGTON. MA 01803 2Risk Level CI Retail Food Store El Re-inspection . Residential: Cottage Foods Pro-operational . 7 365-1907 Telep one 81) Residential: Bed &Breakfast Illness Investigation Owner: pat Lennox HACCP Mobile/Pushcart General Complaint Temporary Fo Estab. HACCP 9 Person-In-Charge: Brad Hodgson Time Other Other In: 8:45 AM Inspector: Samantha Hardy Out: 10:15 AM Number of Violated Provisions Related to 1 Number of Repeat Violations Related to Date Of Re-Inspection: Foodbome illnesses Risk Factors and Foodbome illnesses Risk Factors and 0 Interventions (Items 1 though 29): interventions (Items 1 though 29): FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS in compliance OUT out of compliance Nlo not observed MIA not applicable 005 corrected on?sile during Inspection 2 repeat violation Compiiance Status IN Compliance Status i IN oUTiN/A[N/o[cos Supervision Protection from Contamination 1 Parson-in?charge present. demonstrates OUT 15 Food separated and protected OUT NIA NIO knowledge and performs duties 16 Food-contact surfaces: cleaned sanitized IN NIA 2 Certified Food Protection Manager OUT NIA . 17 Proper disposition of returned. previously tN OUT Employee Health served. reconditioned ti. unsafe food Management. food employee and conditional Time/Temperature Control for Safety em lo ee; knowled a. and OUT . 3 repErtiIng (E) 18 Proper cooking trme& temperatures IN OUT NA 4 Proper use of restriction and exclusion OUT 19 Proper reheating procedures for hot holding 1N OUT NIA for responding to Vomiting and OUT Proper ?me and temperature IN OUT events 91 Proper hot holding temperature IN OUT . I . Good Hygren Practices 22 Proper cold holding temperature (E OUT NIA NIO Pro or eatin . tastin . drinkin or tobacco 5 ?sap OUT 23 Proper date marking and disposition OUT NIA N10 7 No discharge from eyes. nose and mouth OUT N10 24 Time as a Public Health Control IN OUT Nio Preventing Contamination by Hands Consumer Advisory ?Hands clean ro erl washed IN OUT N10 Consumer advisory provided for .3 25 raw/undercooked food bare hand contact with ready to eat food UT Highly Susceptible Populations Adequate handwashing sinks. properly . El Sumner. and accessm OUT 25 magma foods used. prohibited foods .N on Approved Source FoodIColor Additives and Toxic Substances 11 obtained from approved source OUT 2? Food additives: approved properly used iN OUT 12 Food received at proper temperature OUT MA MC 23 Toxic substances properly Identified. stored OUT NM 13 Food received in good condition, safe OUT 3* used unadulterated Conformance with Approved Procedures Required records available: shelistock tags. Compliance with variancelspecialized 14 parasite destruction IN OUT MIC 29 procassiHACCP plan IN OUT Official Order for Correction: Based on an Inspection today. the items marked indicated violations of 105 CMR 500.000 and applicable sections of the 2013 FDA Food Code. This report. when signed below by a Board of Health member or Its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation oi the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension. revocation. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accurdance with 105 CMR 590.015tB). signature of Person?in-Charga: Brad Hodgson Date 05/28/2019 at nature of Inspector: Samantha Hardy Date: 05/282019 MDPH top-mt I'orm - 10i5i?18 vurslait Food Establishment Inspection Report - Town of Burlington, MA Establishment: Buffalo Wild Wings lDate: 05/28/2019 Page 2 of i GOOD RETAIL PRACTICES AND MASSACHUSETTS - ONLY SECTIONS An "it" In box indicates numbered Item Is not In An In appropriate belt for CBS canceled on site during the Inspection andfur repeal violation Compliance Status OUT Cos Compliance Status OUT Safe Food and Water Utensils, Equipment and Vending 30 pasteurized eggs used where required 48 :Natrel?llvlashing facilities: Installed, maintained ussed; es 5 ps 31 Water ice from approved source 49 Non-food contact surfaces clean 32 Variance obtained for specialized processing methods Physical Facilities Food Temperature Control 50 Hot 8: cold water available; adequate pressure 33 Proper cooling methods used: adequate equipment 51 Plumbing installed: proper backllow devices for temperature control 52 Sewage waste water properly disposed 34 Plant fOOd proper Ill 000k9d for Mt holding 53 Toilet facilities: properly constructed. supplied . cleaned 35 A oved thawm methods us 54 Garbage 3r. refuse properly disposed; facilities 36 Thermometers provided accurate maintained Food Identi?cation 55 Physical facilities installed. maintained clean 37 Food properly labeled; original container I I 56 ventilation desrgnated areas Prevention of Food Contamination Additional Requirements listed in 105 CMR 590.011 38 insects. rodents animals not present M1 Anti-choking Procedure in mm SBNICG establishments Contamination prevented during food preparation, 39 storage and display M2 Food allergy awareness . Review of Retail Operations listed in 105 590.010 40 Personal cleanliness M3 Caterer 41 Wiping cloths: properly used stored M4 Mobile Food Operation 42 Washing fruits 8? vegetables M5 Temporary Food Establishment Proper U59 0f Utensils M6 Public Market; Farmers Market 43 in-use utensils properly stored M7 Residential Kitchen; Bed-and-Breakfast Operation 44 Utensils. equipment linens: properly stored. dried 8: M8 Residential Kitchen: Cottage Operation handled M9 School Kitchen; USDA Nutrition Program 45 Single-use/singIe-service articles: properly stored 8: mo Leased Commercial Kitchen used . M11 Innovative Operation 46 leoes used properly Local Requirements Utensils. Equipment and Vending 47 Food non-food contact surfaces cieaneble. properly I CFPM open to close designed. constructed a used L2 Grease Trap Regulations Signature of Person-in-Charge: Brad Date: 05/28/2019 Signature of in?ector: Samantha Hardy Date: 05/28/2019 PH reporl form - 1W5l'1l1 vamkti'l Food Establishment Inspection Report - Town of Burlington, MA [Establishment Buffalo Wild Wings jDate: 05/28l2019 Page 3 of i RATURE OBSERVATIONS ltamiLooatlon 4 nit 4 Item Section of Code Descri tion of Violation Number 16 4-601 11 Knives stored soiled in holder. clean and sanitize knives and holder. Rsirain staff to store only cioan knives in holder. L2 Burlington Board of Health Regulations No grease log on site. provide updated log. COS Discussion with Person-ln-Charge: Signature of Person-ln-Chargo: Brad Hodqson Date 05/28l2019 Signature of Inspector: Samanlha Hardv Date: 0528,2019 BURLINGTON BOARD OF HEALTH 61 Center Street. Burlington, MA 01803 Ph: 781-270-1955 Fax: 781-273-7687 Food Establishment Inspection Report Name: Buffalo Wild Wings Date 07?24/2019 Type of Operationisi: Tree of Inspection: Address: 15 South Ave. BURLINGTON. MA 01803 Risk Levzel Egalii?cgliiabhs?mam Ez?ggsec?on Telephone: (731)365-1907 Residential: Cottage Foods Pre-Operational Residential: Bed Breakfast Illness investigation Owner: Pat Lennox HACCP Mobile/Pushcart General Complainl Temporary Food Estab. [j HACCP Person-in-Charge: Denis Skorik Time Other Other In: 2:00 PM Inspector: Marlene Johnson Out: 3:15 PM Number of Violated Provisions Related to Number of Repeat Violations Related to Date Of Re-Inspection: Foodborne Illnesses Risk Factors and 3 Foodborne Illnesses Risk Factors and 08/01/2019 Interventions (Items 1 though 29): Interventions (Items 1 though 29): FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN in compliance OUT out ofconipllance not observed NM. not applicable (:05 corrected on-sitc during inspection repeat violation Compliance Status [our] cos Compliance Status i IN diarrheal events Supervision Protection from Contamination 1 OUT 15 Food separated and protected OUT NIA NIO 16 Food-contact surfaces: cleaned 8r sanitized IN NIA 2 Codified Food Protection Manager (E1) OUT NIA . 17 Proper dIspOSItIon of returned. preVIously OUT Employee Health sewed. reconditioned Br unsafe food Management. food employee and Timet?t?emperature ControlifOr Safety 3 conditional employee; knowledge. OUT . . responsibilities and reporting 18 Proper cookIng tIme 8r temperatures OUT NIA N10 4 Proper use of restriction and exclusion OUT 19 Proper reheating procedures for hot holding IN OUT . .. 20 Propercooling time and temperature IN OUT 5 Procedures for respondIng to vomiting and IN 2 Properhot holding temperature our NIA Nro Good Hygienic Practices 22 Proper cold holding temperature OUT Nro 6 Eggper eating. tasting. drinking ortobacco (Er) our N10 23 Proper date marking and disposition IN OUT IN our 7 No discharge from eyes. nose and mouth OUT NIO 24 ?me as a ?bl'c Health Control Preventing Contamination by Hands Consumer Advisory Consumer advise rovided for 8 Hands clean properly Washed OUT N10 25 raw/undercooked rroEd IN OUT 9 No bare hand contact with ready?to-eat food (ED OUT NIA Highly Susceptible Populations Adequate handwashing sinks preperly Pasteurized foods used. prohibited foods not 10 supplied and accessible IN 25 offered OUT Approved Source Feedicotor Additives and Toxlc?Substances 11 F0?d obtained from approved source FE) OUT 27 Food additives: approved 8r properly used IN OUT 12 Food received at proper temperature iN OUT NIA Toxic substances properly identified. stored 28 a used our 13 Food received in good condition. safe 8r OUT unadulterated Conformance with Approved Procedures Required records available: shellstock tags. Compliance with variance/specialized 14 parasite destruction IN OUT-N10 29 process/HACCP plan IN OUT Of?cial Order for Correction: Based on an inspection today, the items marked indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code. This report, when signed below by a Board of Health member or its agent constitutes an order 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. revocation. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR Signature of Person-in-Charge: Denis Skorik ?tw Date: 07124/2019 Signature of Inspector: Marlene Johnson MAW-P Date: 07/24/2019 MDP report form - 10i5i18 version Food Establishment Inspection Report - Town of Burlington, MA Establishment: Buffalo Wild Wings I Date: 07/24/2019 Page 2 of i GOOD RETAIL PRACTICES AND MASSACHUSETTS - ONLY SECTIONS An in box indicates numbered item is not In compliance. An "it" in appropriate box for COS corrected on site during: the Inspection andror repeat violation Signature of Person-iIi-Charge. Denis Skorik Compliance Status I OUT ICOSI Compliance Status I OUT ICOSI Safe Food and Water -: Utensils, Equipment and Vending 30 Pasteurized eggs used where required 48 INatreIiv'ashi?ng facilities: installed. maintained a used; es nos 31 Water 8? Ice from approved source 49 Non-food contact surfaces clean 32 #2213: obtained for speCIalized processmg Physical Facilities t& Id bl Food Temperature Control 50 co 'wa er avaia a equa a pressure I . 51 Plumbing installed; proper back?ow dewces 33 Proper cooling methods used, adequate eqmpment . for temperature control 52 Sewage waste water properly disposed 34 Plant food properly cooked for hot holding 53 Eligitggc'm'es: properly constructed. SUppl'ed 8? 35 Approved thawing methods 54 Garbage refuse properly disposed; facilities 36 Thermometers provided 8. accurate maintained . . . Food Ida ntifi cation 55 :EysmaI 8; ctljean uaevenia on i in e5i nae areas 37 Food properly labeled; original container I I I 55 user? I Prevention of Food Contamination Additional Requirements listed in 105 CMR 590.011 38 Insects. rodents animals not present M1 Anti-choking procedure in food service . . . . establishments 39 Contamination prevented durlng food preparation. storage and display M2 Foo a lergy awareness 40 Personal Cleanliness REVIEW Of Ram" Upamllons ?3th in 105 590.010 at er 41 Wiping cloths: properly used stored Mobile Food Operation 42 ashing rurts vegeta es M5 Temporary Food Establishment Proper Use Of Utensds M6 Public Market; Farmers Market 43 ln-use utenSils properly stored M7 Residential Kitchen; Bed-and-Breakfast Operation 44 ?zgf?lj' eqUIpment 8? linens: properly stored, dried 8? M8 Residential Kitchen: Cottage Food Operation . . . . . M9 School Kitchen; USDA Nutrition Program 45 articles. properly stored I I used M10 Leased CommerCial Kitchen Utensils. Equipment and Vending Local Requirements 47 Food non-food contact surfaces cleanable. properly L1 CFPM open to close designed, constructed used L2 Grease Trap Regulations Lat-E; Date: 07/24/2019 Signature of inspector: Marlene Johnson WW, Date: 07/24/2019 MUFH report Iorni - tEliEiit ll verslori Food Establishment Inspection Report - Town of Burlington, MA [Establishment Buffalo Wild Wings loate: 07/24/2019 Page 3 of 3 i TEMPERATURE OBSERVATIONS ltemILocation Temp ltemiLocatlon Temp Itethocation Temp ChiliiHot?Hoid Unit 171 Chicken/Hot-Hold Unit item . . . . . Number Section of Code Description of Violation 5 2-501 11 No vomit a diarrhea clean up procedure found and vomit 8t dianhea clean up kills not fully stocked. provide written procedures and stock clean up kit. 10 6-301.12 No paper towels at hand wash sink located across from walk-in ref. unit. provide at all times. COS PIC said high temp. mechanical dishwasher hasn't been working properly for a week. digital readout shows P3. my 16 4-703.11 thermometer showed final rinse below 160F (test 3 times). repair dishwasher and in meantime hand sanitize using ware wash sink located next to dish washer until unit is ?x or replacad. 48 4_302 1 3 (B) No irreversible temperature indicator (Le. waterproof. max read thermometer or test strips] as required per new food code. provide. Hot water rinse must be minimum so if using strips ensure you purchase the 16m: strips. 55 6-501 12 Heavy soil build up under cooking equipment in kitchen. limeihard water build up at dishwashing area and soils at hand wash sinks throughout. clean thorough daily to remove soil build up. 56 6-202.11 3 light ?xtures found in kitchen without shields, provide. Discussion with Person~in-Charge: Suspect illness; 3 people ate chicken wings with spicy garlic sauce and honey bourbon sauce on Sunday. ?t21i?19 .. 6:30 PM. All experienced abdominal cramps, nausea and loose stools on ir?t22i1 9 2 AM - 3 AM. Upon investigation focused on possible cross contamination with raw chicken wings and ready to eat wings. {Wings are cooked using a timer so no issue with possible undercooked wings.) Procedures in place to ensure no cross contamination {1 person handles walkwin door where raw wings are stored) however the date of incident PIC said they were unusually busy so there is no way of knowing if procedures may have been lax that day due to increased business the staff was not prepared for. Other violations were found and cited. Information provided at the Burlington Board of l-leallh food code training need to be reviewed and shared with all ma nagers as most of the violations are specific to those food code changes. Signature of Person-ln-Charge: Denis Skorik Date: 07/2412019 MW Date: 07/24/2019 Signature of Inspector; Marlene Johnson BURLINGTON BOARD OF HEALTH 6 Center Street Burlington, MA 0 I 803 Public Health Tel: 78 I -270-l955 Faxz781-273-7687 Prevent. Promote. Prolect A ?teller. I @m??ttn Board of Health Investigation Form Type of Investigation: Suspect Illness Date: 7/23/2019 Location of Incident: Buffalo Wild Wings Taken by: Sarah Courtenianohe Description of Incident: Suspect foodborne illness on 07/21/19. Information Received From: Mow Logged in Database: Yes No To be Comoleted hr inspector Initial Inspection Completed: Yes No Date: 7/24/2019 Order Letter Sent: Yes El No Date: 7/24/2019 Re-Inspection [8 Yes El No Date: 8/1/2019 Inspector Name: Marlene Johnson Inspector Notes: Investigation conducted, see attached inspection report. Compliance/Completion Date: ?ll/2L9 Outcome Logged in Database: IE Yes El No G:\Emplavoe Investlgatlons - Wild Wings (1) docx BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington. MA 01803 Ph: 781-270-1955 - Fax: 781-273a7687 Food Establishment Inspection Report Name: Buffalo Wild Wings Date 08/01/2019 Tips of Operation?s!; TEPE of n5Eec?oru . . [El Food Service Establishment Rout?ine Address. 15 South Ave. BURLINGTON. MA 01803 Risk Lei/gel Retail Food Store Re-lnspeclion Telephone: (781) 365?1907 Residential: Cottage Foods Pre-operational . [i ReSIdentiaI: Bed Breakfast [1 Illness investigation Owner: Pat Lennox Mobile/Pushcart General Complaint Temporary Food Estab. HACCP Person-in-Charge: Brad Hodgson Time Other Other In: 10:35 AM Inspector: Marlene Johnson Out: 11:00 AM Number of Violated Provisions Related to Number of Repeat Violations Related to Date of Re-lnspection: Foodborne Risk Factors and 0 Foodborne Illnesses Risk Factors and 0 Interventions (Items 1 though 29): Interventions (Items 1 though 29): FOGDBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN In compliance OUT out of compliance NIO not observed NM. not applicable COS corrected on-slte during Inspection repeat violation Compliance Status I IN FOUTI Compliance Status I IN Supervision Protection from Contamination ,1 Person-in?charge present. demonstrates IN OUT 15 Food separated and protected IN OUT NIA NIO knowledge and performs duties . . 15 Food-contact surfaces: cleaned sanitized OUT NIA 2 Certified Food Protection Manager IN OUT NIA . . 17 Proper disposition of returned, preVIoust IN OUT Employee Health served, reconditioned unsafe food Management. food employee and conditional Timen?emperature lControl for Safety . . I 3 knowledge. responSIbilities and OUT 18 Proper cooking time temperatures IN OUT NIA N10 4 Proper use of restriction and exclusion IN OUT 19 Proper reheating procedures for hot holding IN OUT NIA NIO 5 Procedures for responding to vomiting and OUT 20 Proper cooling time and temperature IN OUT MA MD diarrheai 21 Proper hot holding temperature IN OUT NIA Good Hygienic Practices 22 Proper cold holding temperature IN OUT NIA MO 6 Eggper eating. tasting. drinking or tobacco IN OUT MO 23 Properdate marking and disposition IN OUT NIA dischargemam eyes. nose and mouth IN OUT we 24 Time as a Public Health Control IN OUT . . . i Preventing Contamination by Hands onsumor AdVIsory Consumer advi rovi for 8 Hands clean properly washed iN OUT N10 25 rawfundercookgd 223d IN OUT 9 No bare hand contactwith ready-to-eat food tN OUT NIO Highly Susceptible?PopuIations Adequate handwashing sinks. proneriy Pasteurized foods used. rohibited foods not 10 supplied and accessible IN OUT 25 offered OUT Approved Source Foodi'coiorAdditivee . 11 Food obtained from approved source IN OUT 27 Food additives: approved a properly used IN our NIA 12 Food received at propertemperature IN OUT NIA N10 28 Toxic substances properly identi?ed. stored IN OUT WA 13 Food received in good condition. safe IN OUT used .. . . unadulterated . Conformance With-Approved Procedures 5' Required records available: sheilstock tags. Compliance with variance/specialized 14 parasite destruction IN OUT MA MO 29 process/HACCP plan IN OUT Official Order for Correction: Based on an inspection today. the items marked indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code. This report. when signed below by a Board of Health member or its agent constitutes an order 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. revocation. or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR V??c . Signature of Person-in-Charge: Brad Hodgson Date. 08/01/2019 Wire-Weds. Date: 08/01/2019 Signature of Inspector: Marlene Johnson MDPH report form - ini?rii] version Food Establishment Inspection Report - Town of Burlington, MA Establishment: Buffalo Wild Wings IDate: 08/01/2019 Page 2 GOOD RETAIL PRACTICES AND MASSACHUSETTS - SECTIONS An in box indicates numbered item is not in compliance. An in appropriate box for COS consoled on site during lhe inspection andlor repeat violation Compliance Status I OUT Compliance Status I OUT ICOSIR Safe Food and Water UtenSils, Eqdipment and Vending 30 Pasteurized eggs used where required 48 :Natreyvashing facilities: installed. maintained used: I as 31 Water 8? Ice from apprOVEd source 49 Non-food contact surfaces clean 32 obtained for specialized processing Physical Facilities "0 Ht&cld ter v'lbl'ade uat sure Food Temperature Control installed; proper backtlow deVlces 33 Proper cooling methods used; adequate equtpment . for temperature control 52 Sewage waste Water properly disposed 34 Plant food properly cooked for hot holding 53 properly constructed. supplied 35 Approved thawing methods used 54 Garbage refuse properly disposed; facilities 36 Thermometers provided accurate malntalned . . . Food Identi?cation 55 faculties Installed. maintained clean . . . Adequate ventilation deSlgnated areas 37 Food properly labeled: container I I 55 used Prevention of Food Contamination Additional Requirements listed in 105 CMR 590.0115 38 insects. rodents animals not present M1 Anti-choking procedure in food service . . . . establishments 3g Contamination prevented during food preparation. storage and display M2 Food allergy awareness 40 Personal cleanliness Rewew of Retaii Operations listed in 105 590.010 ilel Caterer 41 Wiping cloths: properly used stored . h? ?t bl M4 Mobile Food Operation Temporary Food Establishment . Proper Use Of? Ute-nails M6 Public Market; Farmers Market 43 in?use uten5lls properly stored M7 Residential Kitchen: Bed?and-Breakfast Operation 44 equ'pment 8? ??ens; Pmper'Y ?0r? dr'e" 8? M8 Residential Kitchen: Cottage Food Operation . . . . M9 School Kitchen; USDA Nutrition Program 4 articles: properly stored I 5 used M10 Leased CommerCIal Kitchen 46 leoes used properly M11 innovative Operation Utensils, Equipment and Vending Local Requirements 47 Food non-food contact surfaces cleanable. properly L1 CFPM open to close designed, constructed used L2 Grease Trap Regulations Signature of Person-in-Charge: Brad Hodgson Date: 08/01/2019 Signature of inspector: Marlene Johnson report form - versaon ?Micae- W-rm- Date: 08/01/2019 Food Establishment Inspection Report - Town of Burlington, MA Date: 08/01/2019 Buffalo Wild Wings Page 3 of TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp item Number Section of Code Description of Violation Discussion with Person-in-Charge: All violations corrected. Signature of Person~ln~Chargez Brad Hodgson Date: 08/01/2019 Signature of inspector: Marlene Johnson Date: 08/01/2019 BUFFALO WILD F??ll SAFETY HANDLERS MIIST ALWAYS WEAH THEHE AIIE TYPES 0E VINYL SLAYES, AHII YELLOW GLOVES ARE QNLY USED WHEN HANDLING RAW CHICKEN AND ARE AN IMPORTANT PART OF PREVENTING CROSS-CONTAMINATION. GLOVE RECEPTACLES OUTSIDE OF THE WING COOLER MUST ALWAYS BE STOCKED WITH YELLOW VINYL GLOVES. WINE ll?llPPEH PUT ON RETREIVES YELLOW WING DROP DROP WINGS ?2 2t??i RETURN REMOVE RETURN TO TRANSFER GLOVES AND GLOVES FROM COOLER IN FRY BASKET WING COOLER BUCKET AND WASH HANDS Behe?ik? COVER WINGS . 1-. f. .. 5., . BUDDY DROPS BUDDY OPENS FRY BASKET INTO FRYER WINE i. Washes hands 2. Takes the yellow vinyl gloves inside the cooler and puts them on inside; this helps avoid contamination to the gloves from contact with the door handle 3. Scoops pre?drained wings into the transfer pan 4. Backs out of the cooler - avoid gloved hand contact with the doors and handles to prevent cross?contamination 5. Places the wings into fryer basket: 2/3 full 6. Staggers wings in every other basket depending on the amount of wings needed. This ensures dropped wing baskets do not impact the same shortening vat Asks Buddy to drop wings 7. Asks Buddy to open door to get back into the wing cooler 8. Cover wings. place scoop inside transfer pan and set on top of wing cover 9. Takes off gloves and discards them in the yellow trash can inside the wing cooler 10. Exits. washes hands and replaces white vinyl gloves to continue working in the station WING COOLER DOOR THE . Lowers the wings into the fryer and sets the timers. This prevents the potential for cross-contamination of raw chicken blood/product to various equipment . Opens the wing cooler from the outside to let the "Wing Dropper" back in the wing cooler Ell?ll SAFETY Wing drops have the most potential for food safety issues in tho Chip/Shake station. Raw poultry must be handled carefully and follow strict procedures. By following the Standard Operating Procedures around wing drops and the handling of raw poultry. we can prevent our Guests and Team Members from coming in contact with potentially contaminated chicken. Hut-Hu- BURLINGTON BOARD OF HEALTH 6] Center Street Burlington, MA 01803 Public Health Tel: 731-270-1955 Fax: 781-273-7687 Prevent. Promote, Protect. Board of Health Investigation Form Type of Investigation: Food Establishment Date: 8/30/2019 Location of Incident: Buffalo Wild Wig; Taken by: Cathy Piccolo Description of Incident: Saw mouse in dining room at closing time on 8/29. did not report it to a manager/employee. ?When you walk into the restaurant, there is the bar side to the left, and the dining side to the right. We were in the dining side on the right. There is a corner booth on the right side, I was seated in the booth against the window adjacent to the corner one, and the mouse was coming from the booth right on the other side of the corner booth. All booths are numbered, I believe the numbers were in the 90 range, ifl recall correctly?. Information Received From: Complainant Logged in Database: Yes El No ?I"o be Completed by Inspector Initial Inspection Completed: Yes No Date: 9/4/2019 Order Letter Sent: El Yes No Date: 11/a Re-Inspeetion Yes No Date: n/a Inspector Name: Marlene Johnson Inspector Notes: Investigation conducted. see attached report. Compliance/Completion Date: 9/4/2019 Outcome Logged in Database: Yes Cl No Flles\Marleno\WORK NG BURLINGTON BOARD OF HEALTH 61 Center Street, Burlington. MA 01803 Ph: 781-270-1955 - Fax: 781?273-7687 Food Establishment Inspection Report mike: Buffalo Wild Wings Date 09/04/2019 Tm; of operationrsi: Type or Inspection: . . Food Service Establishment Routine Address. 15 South Ave. BURLINGTON. MA 01803 Risk Levzel Retail Food Store CI Re-inspection Residential: Cottage Foods Pie-operational [i Residential: Bed Breakfast Illness Investigation Telephone: (781)365~1907 Owner: Pat Lennox HACCP [j Mobile/Pushcart General Complaint Temporary Food Estab. CI HACCP Person-in-Charge: Jason Lane Time El Other [3 Other In: 10:00 AM Inspector: Marlene Johnson Out: 10:30 AM Number of Violated Provisions Related to Number of Repeat Violations Related to Date Of Re-Inspection: Foodborne Illnesses Risk Factors and 0 Foodborne Illnesses Risk Factors and 0 interventions (Items 1 though 29): Interventions (Items 1 though 29): FOODBORNE RISK FACTORS AND PUBLIC HEALTH INTERVENTIQNS IN In compliance OUT out oi compliance N10 not observed NM not applicable (:05 correcled on~siie during inspection Ft repeat violation Compliance Status I IN [our] NIAINiofcos Compliance Status I IN [our NIAlN/o cos[ Supervision . Protection from Contamination 1 Person-in-charge present. demonstrates OUT 15 Food separated and protected IN OUT Nio knowledge and performs duties . . n- 16 Food-contact surfaces: cleaned sanitized IN OUT NIA 2 Certified Food Protection Manager IN OUT 17 Properdisposnion of returned. preVIously IN OUT Employee Health served. reconditioned unsafe food Management. food employee and conditional TimetTemperature Control:for Safety 3 image; knowledge. responsrbilities and IN OUT 18 Proper cooking time temperatures IN OUT NIA WC 4 Proper use of restriction and exclusion OUT 19 Proper reheating procedures for hot?holding iN OUT NIO 5 Procedures for responding to vomiting and IN OUT 20 Proper cooling time and temperature IN OUT MA MC diarrhealevents 21 Proper hot holding temperature IN OUT Nio G??d Hygienic Practices 22 Propercold holding temperature IN OUT mo 5 Eggper eating. tasting. drinking or tobacco iN OUT Nio 23 Proper date marking and disposition discharge from eyes. nose and mouth IN OUT N10 24 Time as a Pme Health Control Preventing Contamination by Hands - onsumer Visory Consumer adviso rovided for 8 Hands clean properly washed IN OUT Nio 2r raw/undercooked Md OUT 9 No bare hand contact with ready?to~eatlfood iN OUT Highly Susceptible Pepu?iations Adequate handwashing sinks. PFOPEFIY Pasteurized foods used. prohibited foods not 10 supplied and accessible IN OUT ?35 offered OUT NM Approved Source Food/Color Additives and Toxic Substances ii obtained from approved SOUFCE IN OUT 2? Food additives: approved properly used IN OUT 12 Food received at proper temperature IN OUT NJA Toxic substances properly identi?ed, stored 28 used IN OUT 13 Food received in good condition, safe IN OUT unadulterated Conformance with Appmved Procedures Required records available: shellstock tags Compliance with variance/specialized .. I 14 parasite destruction OUT WA 29 process/HACCP plan IN OUT Official Order for Correction: Based on an inspection today, the items merited indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code. This report. when signed below by a Board of Health member or its agent constitutes an order of the Board of Health Failure to correct violaiions cited in this report may result in suspension or revocation of the food establishment permit and cessation oi food establishment operations. If you are subiect to a notice of suspension. revocation. or non-renewal pursuant to 105 CMR 5530.000 you may request a hearing before the board of health in accordance with 105 CMR 590015113}. Signature ofParson-in-ChargeIJason Lane Date: 09/04/2019 I"ll . 'm?hrdr- Date: 09,04,2019 Signature of Inspector: Marlene Johnson MDPH report form - lUt?ita Food Establishment Inspection Report - Town of Burlington, MA Establishment: Buffalo Wild Wings lDate: 09/04/2019 Page 2 of GOOD RETAIL AND MASSACHUSETTS - ONLY SECTIONS An in box indicates numbered item is not In compliance. An in appropriate box for COS corrected on site during the Inspection andl'or repeal violallon Compliance Status i OUT Cos Compliance Status i OUT cos Safe Food and Water "r Utensils, Equipment and Vending 3O Pasteurized 9995 used where required 48 Warewashing facilities: installed, maintained 8? used; . test strips 31 Water lce from approved source 49 Non-food contact surfaces clean 32 x2223: obtained for specialized processing Physical Facilities Food Temperature Control 50 Hot cold water available; adequate pressure . . 51 Plumbing installed; proper backfiow devices 33 Proper cooilng methods used; adequate eqUIpment for temperature control 52 Sewage waste water properly disposed 34 Plant food properly cooked for hot holding 53 llgi?itggcilities: properly conStFUCtEd' 8? 35 Approved thawing methods 54 Garbage refuse properly disposed; facilities 36 Thermometers provided a accurate maintalned . . . 55 Physical facilities installed. maintained clean Food identi?cation . . . . 56 Adequate ventilatlon 8. desrgnated areas 37 Food properly labeled, contalner used Prevention of Food Contamination Additional Requirements listed in 105 CMR 590;01?l 38 insects. rodents animals not present M1 Anti-choking procedure in food service . . . . establishments 39 Contamination prevented during food preparatlon. storage and display M2 Food allergy awareness 40 Personal cleanliness Review of Retail Operations listed in 105 5904010 M3 Caterer 41 Wiping cloths: properly used stored . 2 h' ?t bl M4 Moblle Food Operatlon 4 . TS mg n? vegeta es . M5 Temporary Food Establishment . Proper Use Of Utensds M6 Public Market; Farmers Market .43 In-use utensns properly stored M7 Residential Kitchen; Bed-and-Breakfast Operation 44 :?igfgg' equpment 8? llnens: properly stored, drled 8? M8 Residential Kitchen: Cottage Food Operation . . . . M9 School Kitchen; USDA Nutrition Program 45 articles: properly stored 8. . used M10 Leased CommerCIal 46 leoes used properly M11 Innovative Operation Utensils, Equipment and Vending Lecal Requirements 47 Food non-food contact sun?aces cleanable. properly L1 CFPM open to close designed. constructed used L2 Grease Trap Regulations 911..? ?5 FR . Signature of Person-in-Chargo: Jason Lane a: Date. 09/04?2019 FEW Signature of inspector: Marlene Johnson ?gfiwm Data. 09/042019 report iorm - militia versalon Food Establishment inspection Report - Town of Burlington, MA Establishment: Buffalo Wild Wings IDate: 09/04/2019 Page 3 of_3_ TEMPERATURE OBSERVATIONS item/Location Temp Item/Location I Temp Item/Location Temp Item Section of Code Descri tion of Violation Number Discussion with Person-in-Charge: On 8/30/19 3 customer notified the health dept. that he saw a mouse on 8/29/19 at closing time in the dining room. It was not reported management. Upon investigation this day I reviewed complaint with the PIC. PIC received a customer complaint attweil and pest control was contacted and provided service on 8/30/19 after close and follow up on 8/31/19 early morning. 2 mice were caughtl inspected the food preparation and food storage areas for evidence of mice infestation or contamination. none found. reviewed the last 2 pest control service reports with the PIC. Regular pest control service is provided. i discussed with PIC that management needs to review pest control reports and act on all recommendations noted on the report. Signature of Person?in-Charge: Jason Lane i dd Data: 0910412019 ?mm/2mg, MAW Date: 09/04/2019 .1- _Sig_n_ature of Inspector: Marlene Johnson BURLINGTON BOARD OF HEALTH 61 Center Street Burlington, MA 01803 Public Health Tel; 731-270?l955 Fax: 781?273-7687 Prevent. Promote. Protect. Board of Health Investigation Form Type oflnvestigation: Food Establishment Date: 11/1/2019 Location of Incident: Buffalo Wild Wings Taken by: Cathy Piccolo Description of Incident: Received undercooked wings on 10/3 [/19 80m: mananer informed at the time. Information Received From: Complainant Logged in Database: Yes No To be Completed by Inspector Initial Inspection Completed: Yes CI No Date: 11/5/2019 Order Letter Sent: El Yes No Date: n/a Rte?Inspection Yes No Date: n/a Inspector Name: Marlene Johnson Inspector Notes: Investigation conducted. see attached report. Date: 1 1/5/2019 Outcome Logged in Database: Yes Cl No G:\Emplovae - BURLINGTON BOARD OF HEALTH 61 Center Street. Burlington. MA 01803 Ph: 781-270-1955 - Fax: 781-273?7687 Food Establishment Inapection Report Name: Buffalo Wild Wings Date 11i05i2019 TEES of DIEQraliongg}: of JnSEec?un: Address: 15 South Ave. BURLINGTON. MA 01803 Risk Levzei Ez?zecnon Telephone: (781) 365-1907 Residential: Cottage Foods Pro-Operational [3 Residential: Bed Breakfast Illness Investigation Owner: Pat Lennox HAGCP l] Mobile/Pushcart General Complaint Temporary Food Estab. HACCP Person-in-Charge: Denis Skorik Time Other Other In: 2:00 PM Inspector: Marlene Johnson Out: 2:30 PM Number of Violated Provisions Related to Number of RepeatVlolations Related to Date Of Re-lnspectlon: Foodborne Illnesses Risk Factors and 0 Feedborne Illnesses Risk Factors and 0 Interventions (Items 1 though 29): Interventions (Items 1 though 29): FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN in cornpilance OUT out of compliance NID observed MA not applicable COS corrected on-site during inspection repeal violation Compliance Status IN Compliance Status IN Supervision Protectionfrom Contamination Person-in-charge present. demonstrates 15 Food separated and protected IN OUT NIA MO 1 knowledge and performs duties IN OUT . 16 Food-contactsurfaces: cleaned sanItized IN OUT MA 2 Certified Food Protection Manager IN OUT . . 17 Proper dIsposmon of returned. prevrously IN OUT Employee Health served. reconditioned unsafe food Management, food employee and conditional Tlm?elTempera?ture Control for Safety 3 fgg?ge; knowledge. and IN OUT 18 Proper cooking time temperatures IN OUT NIA MO 4 Preperuse of restriction and exclusion IN OUT 19 Proper reheatlng procedures for hot holding IN OUT NIA NIB- 5 Procedures for responding to vomiting and IN OUT 20 Proper cooIIng time and temperature IN OUT NIO diarrhealevents 21 Proper hot holding temperature IN OUT NIA Nro G??d Hygienic Practices 22 Proper cold holding temperature IN OUT N10 5 Eggpereating. tasting. drinking or tobacco IN our mo 23 Proper date marking and disposition discharge from eyes. nose and mouth IN OUT MO 24 Time as a PM) 'c Health Control Co rAdvi Preventing Contamination by Hands "sf me sory Consumer advise rovided or 8 Hands clean properly washed IN our N10 25 raw/undercooked 2?3on IN OUT WA 9 No bare hand contact with ready-toast food IN OUT NIO Highly Susceptible popula?DI?ls Adequate handwashing sinks. properly Pasteurized foods used. prohibited foods not 10 supplied and accessible IN OUT 26 offered OUT Approved Food/Color Additives and ToXi'c Substances '11 obtained from approved IN OUT 2? Food additives: approved 8. properly used IN OUT NIA 12 Food received at proper temperature IN OUT NIA NIO 5?0 Toxic substances properly identified. stored 8. IN OUT 13 Food received in good condition. safe IN OUT used unadulterated Conformance with ApproVed Procedures Required records available: shellstock tags. Compliance with variance/specialized 14 parasite destruction IN OUT NM N10 29 process/HACCP plan IN OUT WA Official Order for Correction: Based on an inspection today. the items marked of the 2013 FDA Food Code. This report. when signed below by a Board Failure to correct violations cited in this report may resull in suspension or revocation of the food permit and cessation oi food establishment operations. It you are to a notice of suspension. revocation. or non-renewal hearing before the board of health in accordance with 105 CMR indicated violations of 105 CMR 500.000 and applicable sections of Health member or its agent constitutes an order of the Board of Health. pursuant to 105 CMR 590.000 you may request a if? Signature of Person-in-Charge: Denis Skorik Date: 1005/2019 Signature of Inspector: Marlene Johnson Mums?aw .a Date: 11/05/2019 MDPI-I report form - 10(5118 version Food Establishment Inspection Report - Town of Burlington, MA Establishment: Buffalo Wild Wings [Date: 11/05/2019 Page 2 of he; GOOD RETAIL PRACTICES AND MASSACHUSETTS - ONLY SECTIONS An in box indicates numbered item Is not in compliance. An in appropriate box for COS corrected on site during Ihe Inspection andror repeat violation Compliance Status I OUT Compliance Status 1 OUT cosi Safe Food and Water Utensils, Equipment and Vending 30 pasteurized eggs used where required 48 Warewashing facilities: installed. maintained it used; test strips 31 Water lce from approved source 49 Non-food contact surfaces clean 32 mes-1:25: obtained for specialized processing Physical Facilities 'l Food Temperature Control 50 Hot cold. Wat raval able adequate pressure . . 51 Plumbing Installed; proper backflow devroes 33 Proper coollng methods used; adequate equment . for temperature control 52 Sewage waste water properly dlsposed 34 Plant food properly cooked for hot holding 53 Tloiletfgcilities: properly constructed. supplied ceane 35 Approved thawing methods 54 Garbage refuse properly disposed; facilities 36 Thermometers provided accurate malntalned . Food Identi?cation 55 :Eysmatl &tccliean areas 37 Food properly labeled; original container I 5?3 use: 9 Prevention of Food Contamination Additional Requirements listed in 105 CMR 500.011 38 Insects. rodents animals not present Anti-choking procedure in food service Contamlnatlon prevented durlng food preparatlon. 40 Personal cleanliness Review of Retail Operations listed in 105 590.010 41 Wiping cloths: properly used stored 3 a erer . 42 h' 't bl M4 Moblle Food Operation Temporary Food Establishment Proper Use 0? Utensils M6 Public Market: Farmers Market 43 ln-use utensds properly stored M7 Residential Kitchen; Bed-and-Breakfast Operation 44 equment 8? Ilnens: properly stored, dr'ed 8? M8 Residential Kitchen: Cottage Food Operation . . . M9 School Kitchen; USDA Nutrition Program 45 Smgle-usalsmgIe-servme articles: properly stored 8. . . used M10 Leased CommerClal Utensils, Equipment and Vending Local Requirements 47 Food non-food contact surfaces cleanable, properly L1 CFPM open to close designed, constructed 8: used L2 Grease Trap Regulations Signature of Person-in-Charge: Denis Skorik Date. 111052019 M?wgd. . Signature of Inspector: Marlene Johnson WV Date. 11/052019 MDPH report form . l?l'Fu'lB version Food Establishment Inspection Report - Town of Burlington, MA [Establishment Buffalo Wings leatez 11/05/2019 Page 3 of i TEMPERATURE OBSERVATIONS ltemlLoenlion Temp ltemlLocation Temp item/Location Temp ChickeniFryer Chicken/Fryer Section of Code Description of Violation Discussion with Person-in-Charge: Customer said on 10/31/19 - 8:00 PM received an order of chicken wings that were undercooked. He spoke to the manager that evening. Upon investigation this day. I asked the PIC to explain and demonstrate the cooking procedure of the wings. Wings are placed into a lryer (preset at 35DF) and a timer ls used {12 minutes}. Once the timer is done. wings sit in basket for 15 or so seconds then are placed in bowl and sauce is added. The final cook temperature of the wings was 21DF-212F {in compliance)today. No violations found with the cooking procedures as long as they are followed consistently. Signatum of Person-in-Charge: Denis Skorilr "f Date: 11/05/2019 Signature of Inspector: Marlene Johnson