HomeMy WebLinkAboutWalgreens - Complaint - Food Est - Inspection - 800 WAVERLY ROAD 7/20/2021 Establishment Name: Q S Data: 7 f 7, Page:-- of
Item Code C—Critical Item r ''DESCRIPTION OF VIOLATION/PLAN OF CORRECTION, Date,
No. Reference R—Red Item PLEASE PRINT CLEARLY Verified
I -
ZLI
I'
I
Discussion With Person in-Charge: Corrective Action Required: No a Yes
oluntary Compliance,- Qi Employee Restriction/
Exclusion
o Re-inspection Scheduled O', 1�6ergency,Suspension
o Embargo Q Emergency'Closure
} I ❑ Voluntary Disposal ' Q Other.
Notations Related to Foodborne Illness Interventions mrd.Risk
Factors(Red liens 1-22) (Cont.) REQUIRI;IIENTS FOR HIGHLY SUSCEPTIBLE
POPUL IONS LISP
PROTECTION FROl3 CHiiFIICALS AT
14 Taod or Color Additives 21 3-801.1 I(A) Unpasteurized Pre-packaged Tu'*es and
Beverages-with Warning Labels
3-202.12 Additives* 3-801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.11(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-10I.11 Identiting Information-Original Containers* 3-801.1I C Uno ened,Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201.I1 Se aration-Storage" CONSUNIERADVISORY
7-202.11 Restriction-Presence and Use*' 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.I2 Conditions of Use* Animal Foods That are Rau,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Snnitizers,Criteria--Chemicals* Pathogens*F71cameuLzwr
7-204.12 Chemicals for Washing Produce,Criteria" ,3-302,13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents,Criteria* `
7-205.1 I Incidental Food Contact,Lubricants* SPECIAL RE UIREMENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* ' entering,mobile food,temporary and residential
7-20G.I3 Tracking Powders,Pest Control and 4.` kitclrctt operations should be debited under the_
Monitorin * appropriate sections above if related to
foodborne illness interventions and risk factors.
TIlIEfrEMPERATURE CONTROLS r Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures Car PHFs practices should be debited under#29-Special
3-401.I IA(1)(2) Eggs- I550F 15 Sec. Requirements. -
Eggs-hnmediate.Service 145TI5sect, _
3-401,11(A)(2) Comminuted Fish;Meats&Game
Animals.- i55°F 15 sec.* I'IO,LATIONSRLLAT'LD TO GOOD'RRTAILPP,4CTICLS . -
3-401.1 I(B)(1)(2) Pork and Beef Roast-130°F 121 min* (Blue Items 23-30)
3-40 1.11(A)(2) Mitites,lixiected Meats-155T 15 sec.* Critical and noyr-critical violations,which do irot relate to the faodborne
3-401.1](A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and r•iskfactors listed above,can be found in;the
stuffing Containing Irish,Meat,Poultry or following sections of Nie Food Code and 10S CMR 590.006. -
Ratiles-165°F 15 sec.* ,f
3-401.1 t(C)(3) Whole-muscle,Intact Beef Steaks 1450F* Item Good Retall Practices -FC S90.000
3-401.12 Raw Animal Foods Cooked in a 23. Alana ement and Personnel FC-2 .003
Microwave 1650R* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°F 15 see.x 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. water,Plumbing and Wasto 4 . FC-5 .006
27. Physical Facility 'FC-6 .007
3-403.11(A)&(D) PHFs165Tl5seo.* 28. Poisonous orToxic Materials -;FC-7 Cos
3-403.11(B) Microwave-1650 F 2 Minute Standing 29, SpecialRequircmeats 009
Time* 30. Other
3-403.11(C) Commorcially Processed RTG hood- '
140°F*
3-403.11(E) Remaining Unsliced Portions of Beef •Denotes critical-item in the federal 1999,Food Code or 105 CMR 590.000.
Roasts* -
18 Proper Cooling of Pus `
3-501.14(A) Cooling Cooked PI.1Fs from 140OF to 70OF
Within 2 Hours and From 70T to
41°F145*F Within 4 Hours,
3-50I.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 410F145°F ,
Within 4 liours*
3-501.14(C) PIIFs Received at Temperatures
According to'Law Cooled to 4I°F145017 -
Within 4 Hours.*
3-501.15 C00ling Methods for PHFs _
19 PHF Hat and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.16(A) fiat PHFs Maintained at or above 140°F,
3-50I.16(A) I Roasts Held at or above 130°F.
20 Time as a Public Health Control
3-501.19 Time as a•Public Health Control*,
590;004(ll) Variance Re uirenicnt
Establishment Name: Wct rle¢ Date: —41 Z Page: of +
Item Code e—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R w Red Item PLEASE PRINT CLEARLY. Verified
e 4,. 'jlsfl 0, 6/'?c: 21
",,i fM rjr—E.If,, 4-0 0�1AC .O� 14.Pt1�1a.
� cs N��Y7�-, f�✓f'�t•. -b'1n�S c�c o.-bV�s4' �c(!�i✓�!-( G[��aY.�..
Discussion With Person in Charge: Corr five Action Required: ❑• No Er Yes
Voluntary Compliance ❑ Employee Restriction 1
Exclusion
❑ tie:-inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
CI Voluntary Disposal ❑ Other.
ME R
Violations Related to 1-oodborne Illness Interventions and Risk
Ptictors(Red Items 1-22) (Con(,) t'tEQUtR1i:i411rlwl""I`S FOR HIGHLY*$11SCEPTI11I.1
POPUl.,taTlONS 1ISP i
P'ROTEC.TIOiN FROM CHEMICALS 21 3--801 II(A) Unpasteurized Pre-packaged Juices:and
I4 Fanal or Color Additives I3evera cs with Warning Laabeis*
3.202A Additives* 31h01.1 I " Use of Pasteurized Eggs*
3.302,14 Protection rraaumt Unapproved Additives* 3.90LI 1(13) Raw or Partially Cooked Animal Food and
IIEPoisonous or'Toxdc Substances Raw Seedy Sprouts is Not Served,*
7_101.1 C 1 erutrf" ltm a Infanrntalioma— 3-801.11 C) Unopened food Package Not Re:seared,
7-102,11 Common —
7-201.11 Separation- Storage* CONStU1bIER ADD ISORY
7-202,11 Restriction-Presence and Use* 22 3.60111 Consumer Advisory Posted for Consumption of
7-202.12 Conditions or Use* Aniumtal Foods"Thal acre Raw,Undercooked or
7-203.11 Toxic,Containers--Prohibitions* Not.Otherwise Processed to Elinainamte
7-204.11 San itizers Criteria-.Chemicals* Patho ells.*r r°'"rrr r
7-204.12 C.herniea s ror'SWaashin g Produce Criteria* 3-302,13 Pasteurized R s Substitute for Flaw Shell R s* �
7-204.1.4 Drying A ents Criteria*'
7-205,11 Incidental Food Contact,Lubricants* SPF C_bkL REQUIRti l'iIENTS
7-206.1.1 Restricted Use Pesticides,Criteria* 590,009(A)•(D) Violations of Section 590,009(A)-(D)in
7-206.12 1 Rodeuat Bait Stations* catering,mobile rood,temporary and residential
7.206.13 Tracking Powders,Pest Control and kitchen operations should W debited under the
I4fiorritor le appropriate sections above if related to
foodborne illness interventions and risk:factors.
TIME/TEMPERA°"URE CONTROLS Other 590,009 violations relating to food retail
1t5 Proper C ooldag Tennperatares for PII ITs practices shorn ld be debited under#29—Special
- _3-401,i1A(I)(2) Eggs- I55°F 15 Sec. Requirements.
1 s lrnunealirate Service 1451F15sec#
3-401,11(A)(2) Conan i (tied Fish,Meats&Came
Animals- 155°F 15 sec,* I"atOLA d"1{7"NS#L'LATED TO GOOD 1r,CC°TAIL 1r' AC'TICE
3401.11(13)(1)(2) Pork and Beef Roast-1300F 121 nuln* (Blue Ileums 23-30)
3-401 A I(A)(2) Ratites,lum'cct'cd Meats-15501^"15 see,* Critical and non-enticed violations,n0clu der carat relate to the faaodborne
3401.11(A)(3) Poultry,Wild Glum,Stuffed PI-IFs, illness interventions and rls facto s listed above,can due found in tlac
Slurring Containing Fish,Meat,Poultry or jollolving sections qf the FocdC'ode and 1'05 C AIR 5#0',(1U0,
Ratites-1650F 15 sec."
3-401,11(Cµ)(3) Whole•moscle Intact Beef teuks 145 1`" Hear C,oaar t*C' 59�.�00
* _ tttaaaaJtl'rrrrttces
3-40I.12 llamv Animal hoods Cooked im a 23. Maanag anent suod Personnel FC--2 1 .003
Microwave 165°'1^* 24. Food and Food Protection W• 3 004
3-401.1 I(A)(1)(b) All!Other PJIFs—145OF l5 sec,* [I ui a�amaent and Utensils — CC W 4 .005
17 ReheatingforflatHolding 2d. rWatcr,PVuunbimand�?�rrs —� TC:-S
006
w 7T Ptr siculfacdit lC 6 .007
3-403.11(A)r1C(FJ) P11Fs 165°F 15 see.* r _..— .. —. _.. _ .
tk
Poisonous or`Toxic Maatcriaats FaC--7 .008
3-403,11(13) Microwave-165''Fr 2 Minule Starnding _ 4peprea�l lC��uur�neent �_.� _ m 009
Thre* Cttlacr
3-403.1 l(C) Commercially Processed R'I'E Food-
140"F*
3A03.11(R) Remaining t.Fnsliced Portions of Beef *Denotes critical stern in time federal 1959 Pood Code or 1t15 C;1wr1R 590,000,
[toasts*
113 Proper Cooling ofPlIFs
3-501.14(A) Cooling Cooked Pf1Fs rrom 140j1T to 700E
Within 2 Hours and From 7091 to
41 OFr145'IF Within 4 flours.*
3-501.14(R) Cooling P11'1+s Matte Front Ambient
Temperature Ingredients to 41017/45T
Within 4 Hours*
3-501.14(C) Pl1Fs Received at T unperatures
According to Law Cooled to 41"F1450F
Within 4 Flours.*'
E3-50 L 15 C Colin g Methods for�P'UF�s
P11 r Brat and Cold Holding
3-501A6,(i3) Cold PIIF's Maintained at or below
90.004(F) 410/450 F*
3-501,16(A) Hot'P1CFs Maintained at or above 1401F,
:3.501,16(A) Roasts Field at or above 13097,
2U T1nae as a Public Health Contra]
3-501,19 `l"itre as a Public Health Control*'
590.004 11 Variance Ren:amirentent
Establishment]dame �`_ � `; Late: Page: of
Item Cade c-criticaE Its DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date
No. Reference R-Red[ter PLEASE PRINT CLEARLY Verified
Nlz
T '
en-
0-A
s
}
i
VAs _
-
Discussion With Person in Charge; Correc Action Required: 0 No 1 27 Yes
Voluntary Compliance o Employee Restriction 1
Exclusion
0 Re4nspectlon Scheduled a Emergency Suspension
0 Embargo 0 Emergency Closure
0 Voluntary Disposal 0 Other
Violations Related to Foodborne Ilhress Interventions and Risk
Factors(Red ltenrs 1-22) (Cont.) REQUWNIENTS FOR EIGHLY SUSCEPT113LE
POPULATIONS liSP
PROTECTION 1+ROit4 CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Bevema es with Warning Labels'*'
3-202.12 Additives* 3-801.11(B). Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 I(D) Raw or Partially Cooked Animal Food and
IS Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.1I -1donti6ritia Information-Original Containers* 3-B01.1L C Uno nedaoodPackri Not Re-served.
7-102.11 Compton Name-WorkingContainers*
7-201.11 Se aration-Storage* CONSU114ER ADVISORY
7-202.11 Restriction-Presence raid Usc* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7.203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to.Eliminate
7-204.11 Sani&ers,Criteria--Chemicals* Pathogens.*4lrlftrrrt�zoor
7-204:12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents,Criteria*
7-205.1I Incidental Food Contact,Lubricants* SPECIAL RE UIRENJENTS
7 206.11 Restricted Use Pesticides,Criteria* 590.009(A)•(D) 'Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206:13 -Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne.illness interventions and risk factors.
TIME ITEMPERATURE CONTROLS Other 590.009 violations roiatiug to good retail
16 Proper Cooking Temperatures for PHR practices should be debited under 929--Special
3-401.11A(1)(2) Eggs- 1550 I''15 Sec. Requirements. '
B s-hntnediate Service 145°FISsec*
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals- 155°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.1 l(B)(I)(2) Pork and Beef Roast-130017 121 min* (Blue Items 23-30)
3-401.11(A)(2) Ratites,Injected Meats-1550F 15 sec,* Critical arrd non-erilical violations,which do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stutred PHFs, illness interventions and riskfactors listed abore,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections of the Food Code and 105 CUR 590.000-
Ratites=I650F 15 sec.*
3-401.1 I(C)(3) Whole-muscle,intact Beef Steaks 1450F* Item Good Relail Practlees FC S90.600
3-401.12 Raw Animal Foods Cooked in a 23. Management and Personnel FC-2 .003
Microwave 165*F* 24. Food and Food Protection FC--3 .004
3-401.11(A)(1)(b) All Other PHFs-145*F 15 sec.* 25. Equipment and Utensils PC-4 .005
17 Reheating for Hot Holding 26, Water,PluniVing and Waste FC-5 .006
27. Physical Facility FC-6 .007
3-403.11(A)&(D) PHFs 165°F 15 see. " 28.. Poisonous or'foxio Materials I FC-7 1 .008
3-403.11(B) Microwave- 165'F 2 Minute Standing 29. Special Requirements OD9
Time* 30. Other
3-403.11(C) Commercially Processed RTR Food-
140°F*
3-403.11(B) Renmitiing Uusliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
111 Proper Cooling ofPIIFs
3-501.14(A) Cooling Cooked PI1Fs-froni 1409F to 70OF
Within Hours mid From 70°F to
4l*F/451F Within 4 flours.
3LS01.14(131) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F145°F
Within 4 Hours*
3-501.14(C) P1IFs Received at Temperatures
According to Law Cooled to 41°F/45017
Within 4 Hours.*
h3-501.15 Cooling Methods for PHFs
9 PHF Hat and Cold.Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.I6(A) Hot PHFs Maintained at or above 140°F.
3-501'.16(A) Roasts Held at or above l30°F.* -
20 Time as a Public Healib Control
3-501.19 Time as a Public Health Control*
590.004(il) Variance Re uiretnent