EMPIRE GARDEN

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

PIC Knowledge

Certified food protection not certified in allergen awareness .

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 Container Labels

Food containers improperly labeled - e.i. Sugar Flour etc labeled duck sauce.

Food Protection

Remove peg board from above food prep area

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

Improper Maintenance of Floors

Replace all cracked and missing floor tiles/regout. Rusted floors in walk in units.

Improper Maintenance of Floors

Carpet stained dirty and odorous. Rodent droppings etc.

Improper Maintenance of Walls/Ceilings

Ceiling and Wall in need of repairs Rodent proof all doors to the exterior.

Premises Maintained

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