Empire Restaurant

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Cooked beef stored at room temperature with a temperature of 64F cooked chicken in flip top unit 56F. Maintain cold holding temperatures at 41F or below. CFPM took steps to cool product out of temperature for one hour to 41F or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Sushi bar workers observed preparing ready to eat sushi and raw sushi together. Ensure adequate seperation of raw and ready to eat sushi during storage and preparation.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Adequate Handwashing/Where/When/Howcritical
  Inspector note: Food workers are not washing hands with the proper frequency and do not have adequate means to wash hands at the time of inspection due to lack of soap. Provide means to wash hands. Provide adequate frequent handwashing between changing gloves and tasks. PIC sent worker to store to get handsoap.
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Observed sanitizer bucket inside sushi bar handsink. Maintain handwash facilities clear at all times.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓PIC Knowledgecritical
  Inspector note: No current allergen awareness certficate on site. Provide.
  code M-2-102.11*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  Inspector note: The CFPM is not monitoring cold holding temperatures employee handwashing food protection & allergen awareness certification.. Provide active managerial control as it is defined in the 1999 food code. Provide additional training to food workers in the importance of cold holding temperatures & employee handwashing.
  code M-2-103.11*** · critical food-safety factorstatus: Pass
• ✓Conformance w/ Approved Procedurescritical
  Inspector note: Establishment not adhering to food safety protocols outlined in HACCP plan submitted to health department. Ensure proper compliance with approved procedures.
  code M-8-103.12*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: Establishment cooling blanched chicken in service with a temperature of 54F. Cool product to 41F or below before being introduced to service at cookline.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Food Protection
  Inspector note: Open dry food garnishes at expediting line. Cover for food protection. Store in NSF grade food storage containers.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: Observed food worker using soiled wiping cloths to wipe food contact surfaces. Provide wiping cloths immersed in approved sanitizer between uses.
  code 21-3-304.14* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: Cookline handsinks found without signage soap & paper towels. Maintain handsinks fully stocked with proper signage at all times.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 31, 2018: 11 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.