Avana Sushi Ii

September 27, 2016 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking
  • failed findings5
  • critical findings1

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Failed findings

  • Cold Holdingcritical
    Inspector note: Cream cheese inside of the GreenWorld refrigerator with an elevated temperature of 58F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Cream cheese was removed at the time of the inspection.
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Food Protection
    Inspector note: Hand sink loctaed directly next to a bsttering station with no protective barrier. Provide or relocate.
    code 08-3-305-307.11* · lower-severity findingstatus: Fail
  • Non-Food Contact Surfaces
    Inspector note: Electric fryer being used near stove top and not under the Ansul System. Discontinue the use of the electric homestyle fryer. • Green World refrigerator with an elevated temperature and iced build up. Discontinue use unless the unit is able to maintain a temperature below 41F.
    code 15-4-202.16* · lower-severity findingstatus: Fail
  • Installed and Maintained
    Inspector note: Pipe under the single bay sink leaking. Repair.
    code 29-5-201/02.11* · lower-severity findingstatus: Fail
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: Hood and Vemtilation tags with a past expiration date and improperly whole punched. Address and provide up to date tags for the re-inspection.
    code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 31, 2015: 5 findings appeared for the first time.

Browse this restaurant's inspections

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.

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