EMPIRE GARDEN

Spoilage Unsafe Food

Dead fish in fish tanks.

Times as a Public Health Control

Using time as a public health control without an approved HACCP and variance. 6 Ducks at 55 F

Separation Segregation Cross Contamination

Raw animal products stored with ready to eat foods and foods that are cooked to a lower temperature in refrigeration units.

Adequate Handwashing/Where/When/How

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

Good Hygienic Practices

Evidence of smoking on premises - Cigeretts throughout prep area/ware washing/ waitstation.

Location Accessible

Multiple hand sinks blocked and/or have items in hand sink basin.

Separation/Sanitizer Criteria

Toxic chemicals stored above food items.

Pesticide Usage

Evidence of self exterminating - Pesticides on premises.

Person in charge Assigned

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.

PIC Knowledge

No proof of full time on site certified food/allergen manager ) 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. Prepared by the Massachusetts Department of Public Health Food Protection Program Updated: 10/17/2012 FOOD MANAGER CERTIFICATION Code Requirement Since October 1 2001 the Massachusetts Food Establishment Regulation 105 CMR 590.003(A)(2) has required food establishments to have a least one person-in-charge (PIC) who is a certified food protection manager. This person must be at least eighteen years of age and be a full-time equivalent on-site manager or supervisor. When the certified PIC is unavailable during operating hours an alternate PIC must be assigned. The alternate PIC does not require certification; however this person must be knowledgeable in food safety foodborne illness prevention and corrective actions. All food establishments must have a certified food protection manager except the following: Importance of Food Manager Certification Massachusetts adopted the food manager certification in order to protect public health and prevent foodborne illness. A certificate implies that the person has knowledge of food safety and the prevention of foodborne illness through the control of risk factors. The certified person must be able to apply this knowledge in day-to-day operations in order to provide consumers with safe food. The certified food protection manager is responsible for monitoring and managing all food establishment operations and to ensure that the facility is operating in compliance with food establishment regulations. The certified PIC must be knowledgeable about foodborne illness prevention and must use this knowledge to recognize hazards and takeappropriate preventive and corrective actions.

Food Contact Surfaces Clean

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.

Insects Rodents Animals

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

Food Container Labels

Builk food containers not labeled throughout.

Food Protection

All open foods must be stored in food grade covered containers with tight fitting lids.

Food Protection

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.

Non-Food Contact Surfaces

Resurface all shelving that is rusted and/or have chipped paint. Remove all linen liners and foil from shelving.

Equipment Thermometers

Provide thermometers to all refrigeration units throughout.

Non-Food Contact Surfaces Clean

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.

Re-use of Single Service Articles

Reusing single use food containers for food storage.

Installed and Maintained

Sumpump open in basement

Toilet Enclosed Clean

Bathroom door not self closing

Improper Maintenance of Floors

Carpet stained dirty and odorous. Rodent droppings etc.

Improper Maintenance of Floors

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.

Improper Maintenance of Walls/Ceilings

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.

Premises Maintained

Remove all unused and broken equipment and remove all unnecessary articles from premises.

Anti-Choking