Cooked?✕
Empire Garden
December 30, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings14
- critical findings2
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlers wearing non disposable gloves to handle food and perform other task. Ware washing staff taking clean food contact services e.i dishes pots pans etc. and not removing non disposable gloves. Observed no hand washing performed during inspection. Educate food handlers and employees in proper hand washing and glove use. Proper Glove Use Food Service Establishments Training Tips Single-use disposable gloves have become a popular way to abide by the “No bare hand contact of ready-to-eat (RTE) foods.” regulation. Single- use gloves are only as clean as the hands that don them. Washing hands thoroughly before and after wearing or changing gloves is one of the most important things food handlers can do. However some food operators may get a false sense of security or worse yet; use gloves as an excuse not to properly wash their hands and overuse the single-use gloves thus defeating their purpose. Gloves are in fact an excellent way to reduce the possibility of contaminating ready-to-eat foods and serve as an extra precautionary measure. According to the Centers for Disease Control and Prevention “Gloves reduce hand contamination by 70 to 80% and prevent cross-contamination”. But the key to their efficacy is coupled with proper hygienic practices. Some important tips to remember; • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves. • Non-latex gloves are recommended in Massachusetts. Keep a box of gloves in a readily accessible area. Perhaps by the hand wash sink. Being careful not to contaminate them here either. • Gloves used for food contact should not be used for money trash cleaning of soiled
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PIC KnowledgecriticalInspector note: Certified food protection not certified in allergen awareness .
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Food Contact Surfaces CleanInspector note: Cooking and food contact equipment not kept in good sanitation: Built up grease food debris grime on tops food contact surfaces. Clean all food (bulk and in use food) free of built up grease grime and soils. Clean all cooking and food contact equipment attached pipes shelving etc. Built up sludged and soils in ice bins and Ice machine.
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Insects Rodents AnimalsInspector note: Dead mice rodent and mice droppings on floor and shelving Dead cockroaches throughout basement. Evidence of rodent activity on shelving wall ledge floor throughout basement. Provide full extermination and IPM report prior to reinspection. IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up
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Food Container LabelsInspector note: Builk food containers not labeled throughout. • Food containers improperly labeled - e.i. Sugar Flour etc labeled duck sauce.
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Food ProtectionInspector note: All open foods must be stored in food grade covered containers with tight fitting lids. • Raise all food products 6" above the floor on shelving. Provide tight fitting lids on all food condiment containers. No splash guard between hand sink and prep sink in rear kitchen Paper towel dispenser above food prep sink. Remove all crates and provide adequate shelving 6" above the floor. • Remove peg board from above food prep area
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Non-Food Contact SurfacesInspector note: Resurface all shelving that is rusted and/or have chipped paint. Remove all linen liners and foil from shelving.
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Equipment ThermometersInspector note: Provide thermometers to all refrigeration units throughout.
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Non-Food Contact Surfaces CleanInspector note: Cooking ovens etc. non food contact equipment refrigeration units and shelving not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc. Clean all shelving throughout.
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Re-use of Single Service ArticlesInspector note: Reusing single use food containers for food storage.
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Installed and MaintainedInspector note: Sumpump open in basement
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Improper Maintenance of FloorsInspector note: Carpet stained dirty and odorous. Rodent droppings etc. • Replace all cracked and missing floor tiles/regout Floor not kept in good sanitation: heavily soiled with built up grease food debris grime and rodent mice and cockroach activity Clean floor under and behind all equipment. Remove all cardboard from floor and repair floors in walk in units.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling and Wall in need of repairs - loose hanging and openings ceilings and walls Several openings/holes in walls Holes in ceiling thoughout - basement Ceiling and all attachments heavily soiled with grease dust and grime build up. (clean throughly) Walls pipes and all attachments heavily soiled with grease dust grime build up. (clean throughly) Ceiling tiles not smooth durable easily cleanable above front prep area Ceiling tiles stained above front prep area Remove foil from ceiling fixtures Last hood cleaning 10-2013. Rodent proof all doors to the exterior.
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Premises MaintainedInspector note: Remove all unused and broken equipment and remove all unnecessary articles from premises.
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector note: Dead fish in fish tanks.
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Times as a Public Health ControlcriticalInspector note: Using time as a public health control without an approved HACCP and variance. 6 Ducks at 55 F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw animal products stored with ready to eat foods and foods that are cooked to a lower temperature in refrigeration units.
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Good Hygienic PracticescriticalInspector note: Evidence of smoking on premises - Cigeretts throughout prep area/ware washing/ waitstation.
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Location AccessiblecriticalInspector note: Kitchen/ware washing area hand sink blocked and/or have items in hand sink basin.
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemicals stored above food items.
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Pesticide UsagecriticalInspector note: Evidence of self exterminating - Pesticides on premises.
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Person in charge AssignedcriticalInspector note: No person in charge at time of inspection 590.003: Management and Personnel - federal 1999 Food Code Chapter 2 (A) FC 2-101.11 Assignment*. The first paragraph in FC 2-101.11 is stricken and replaced by the following: (1) The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000. (2) In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department.
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Toilet Enclosed CleanInspector note: Bathroom door not self closing
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Anti-Choking
What changed since the previous inspection?
Compared with Fail on April 16, 2014: 5 findings appeared for the first time. 9 findings recurred. 15 previous findings did not recur.
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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.