EMPIRE GARDEN
PASSThursday, January 12, 2023 at 3:48 PM
Violations Cited
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
hand sink in the prep kitchen near the dim sum prep area is blocked with equipment and utensils. Remove items blocking access to the hand sink.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Provide hand soap for the hand sink in the dish room.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Pinapples stored in original # 10 can in refrigertor in main kichen. Use food grade containers for storage needs of all food products.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
On the ho line side frozen shrimp thawing in stagnant water.On the prep kitchen side chichen feet are thawing in stagnant water. Provide proper methods for defrosting frozen items.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Unused refrigertor on the hot line has visable food incrustments and soils buildup i the interior. Clean as needed. Cooking equipment on the hot line has visable food encrustments soils and grease buildup. Clean all equipment remove buildup. Top of the dish machine in the dishroom has debris and soils buildup. Clean to remove. Shelving inside the walk in cooler located in the prep kitchen has heavy buildup of soils and food encrustments. Clean to remove. Bulk food containers in the kitchen have visable soils and food debris located on the tops of the containers. Clean to remove buildup.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Hood above the cooking line and wok staion has heavy grease buildup. Clean hood to remove grease buildup. Floor areas along the hot line have heavy buildup of grease and soils. Clean the floor areas. Focus on floor areas under and behind euipment and tables. Floor area under the dish machine has buildup of soils and debris. Clean the floor area
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean