MOOYAH

Hot Holding

Onions 125 °F

Cold Holding

Cheese 48 °F Veggie Burger 45 °F mushrooms 44 °F

Personnel w/ Infections Restricted/Excluded

Employee illness policy does not reflect 105CMR 590.00/1999 FDA Food Code Employee illness policy must include the following: The purpose of this agreement is to ensure that Food Employees and Applicants who have received a conditional offer of employment notify the Person in Charge when they experience any of the conditionslisted so that the Person in Charge can take appropriate steps to preclude the transmission of foodborne illness. I AGREE TO REPORT TO THE PERSON IN CHARGE: SYMPTOMS 1. Diarrhea 2. Fever 3. Vomiting 4. Jaundice 5. Sore throat with fever 6. Lesions containing pus on the hand wrist or an exposed body part (such as boils and infected wounds however small) MEDICAL DIAGNOSIS Whenever diagnosed as being ill with Salmonella Typhi (typhoid fever) Shigella spp. (shigellosis) Escherichia coli O157:H7 hepatitis A virus Entamoeba histolytica Campylobacter spp. Vibrio cholera spp. Cryptosporidium parvum Giardia lamblia Hemolytic Uremic Syndrome Salmonella spp. (non-typhi) Yersinia enterocolitica or Cyclospora cayetanensis.

Adequate Handwashing/Where/When/How

Observed cook handle raw beef and resume food handling of other food products without removing glove and washing hands. Food handlers leaving and returning prep/ cooking area wearing gloves. Excessive and improper use of disposable gloves by food handlers on prep and cooling line. 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 surfaces

Food Contact Surfaces Clean

Observed ware washing employee not sanitizing bowls pans etc. at 3 bay sink.

Separation/Sanitizer Criteria

Remove all fly paper.

PIC Performing Duties

*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. Responsibility of the Certified Food Manager 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 thisknowledge to recognize hazards and take appropriate preventive and corrective actions. *The person in charge shall ensure that: Multiple risks factors noted on inspection. All employees are trained and monitored in food safety and sanitation as it relates to their assigned duties; Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing;

Insects Rodents Animals

Evidence of flies Provide extermination and fly control and IPM report prior to reinspection.

Food Container Labels

Bulk food containers not labeled.

Food Protection

Remove pegboard from above ice cream area

Handling of Food & Ice

Using disposable bowls to scoop food condiments. Provide scoops with handles.

Non-Food Contact Surfaces

Rusted grease trap.

Non-Food Contact Surfaces

Remove all crates and provide adequate shelving.

Dishwashng Facilities

Hole in sanitizing bay of 3 bay sink.

Test Kit Provided

No chlorine test kit

Non-Food Contact Surfaces Clean

Built up debris food grease and grime on interior and exterior of all refrigeration units cooking equipment etc. Defrost freezers.

Improper Maintenance of Floors

Built up debris food grease and grime on floor. Clean floor under & behind all equipment.

Improper Maintenance of Walls/Ceilings

Chipped peeling paint & worn areas on walls throughout. Large opening in base of wall - Back storage room/Basement Molding missing and loose through Basement prep area Missing ceiling tiles in Basement prep and main prep area