Cooked?✕
Empire Garden
April 16, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings24
- critical findings7
Failed findings
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Food Contact Surfaces CleancriticalInspector note: High temp dish machine final rinse 160°F. Must maintain 180°F. Dish washing company called and enroute. The establishment is equipped with 2 3 Bay sinks to perform proper ware washing.
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Location AccessiblecriticalInspector note: Access to hand sink blocked by shelving • Items in hand sink basin (using hand sink to dump liquids) • Sheet pan & pan on hand sink basin
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Toxic Items: Original ContainercriticalInspector note: Toxic chemical missing original label
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Pesticide UsagecriticalInspector note: Evidence of applying pesticides. Remove all pesticides from premises .
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Person in charge AssignedcriticalInspector note: No person in charge - There must be a person in charge during all hours of operations.
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PIC KnowledgecriticalInspector note: Certified food protection manager's certification expired No proof of Allergen certification
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PIC Performing DutiescriticalInspector note: Provide adequate training in food safety and sanitation. Multiple Risk/ Critical violations noted.
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Food Contact Surfaces CleanInspector note: Clean interior of food Containers
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Food Container LabelsInspector note: Bulk food containers not labeled
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Food ProtectionInspector note: Open foods not stored in food grade containers. • Remove paper towels from above food prep sink
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Food Utensil StorageInspector note: Provide proper storage of ice scoop • Tongs stored on handler of oven
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Food Contact Surfaces DesignInspector note: Discard all melted food containers • Remove cardboard from prep table
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Non-Food Contact SurfacesInspector note: No splash guard between hand sink and clean glass storage • Provide splashguard between hand sink & prep sink. • Rust on shelving in walk in units.
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Test Kit Provided
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Wash Rinse Water Clean Proper Temperature.Inspector note: High temp dish machine 150 of mfg specifications state wash temp shall maintain 160° F
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Wiping Cloths Clean SanitizeInspector note: Properly store all wiping cloths in a sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Clean exterior of food containers • Clean exterior of ice machine • Clean interior and exterior of all refrig. units. • Clean shelving throughout
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Clean Equipment & Utensils StorageInspector note: Storage all clean equipment inverted 6" above the floor.
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Installed and MaintainedInspector note: No hot water at hand sinks Employees are instructed to used hand sinks properly equiped and to use guest bathrooms until hand sinks have hot water
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Hand Cleaner Drying Tissue SignageInspector note: No hand cleanser at hand sink • No hand cleanser employee hand wash sign and drying device at hand sink • No paper towels at hand sink basin • Soap dispenser empty
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Toilet Enclosed CleanInspector note: Door not self closing
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Adequate Number Frequency Vermin ProofInspector note: No cover for waste receptacle
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Improper Maintenance of FloorsInspector note: Clean floor under and behind all equipment
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Broken and peeling ceiling tiles • Clean walls and all attachments throughout • Dusty ceiling fixtures and attachments. • Rusted ceiling
What changed since the previous inspection?
Compared with Pass on December 2, 2011: 24 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.