Cooked?✕
Avana Sushi
August 12, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings20
- critical findings2
Failed findings
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: At low temp dish machine ran machine twice and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes.
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Equipment Food-Contact Surfaces and Utensils-Frequency (P)criticalInspector note: Plastic sushi mats per PIC are not covered in plastic wrap and are cleaned and sanitized once per day. In use utensils must be cleaned and sanitized every four hours.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: PIC present a vomit cleanup kit but has no procedures at location. Will provide procedures as discussed.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: PIC was unable to name any symptoms or diseases to exclude or restrict food service workers. Review policy and train staff. Employee observed rinsing dishes with water only in the three bay sink then placing it on rack above sink to air dry. PIC to train employees how to properly clean wash and sanitize at the three bay sink.
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Mayonaise jars in fridges containing spicy mayo per PIC are held for more than 24 hours need to be date marked. All TCS held for more than 24 hours need date marking labels.
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Food-Contact Surfaces-Cleanability (Pf)Inspector note: Throughout kitchen observed reused single-use plastic containers used for containing bulk foods. Discontinue use of single-use containers for foods.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Multiple hand sinks in prep area and cook line area blocked with wares in basin; pipe leading from AC unit in sushi prep area has pipe leading and draining into hand sink. Hand sinks must not be blocked and cannot be used for anything else but hand washing. Remove items to provide access to handsink.
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Controlling Pests (Pf)Inspector note: Underneath warewashing machine there were large rodent droppings. Clean and sanitize underneath warewashing machine. Provide updated pest control reports to damien.yee@boston.gov There is also a can of raid under the dishwasher. Make sure all pesticides are applied by a licesned exterminator.
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Conformance with Approved Procedures (Pf)Inspector note: HACCP plan at restaurant last signed in 2021. Every year review and sign off on HACCP plan and train employees on HACCP plan. Buffer solutions expired August 2024; replace. The lab test for the sushi rice expired in March. PRovide an updated lab report. The parasite destruction letter expired in January. PRovide updated letter.
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: In multiple freezers and fridges there are uncovered food products. All foods must be covered to prevent contamination.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed small containers used to dispense bulk foods in back of house. Discontinue use and only use scoops with handles.
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Wiping Cloths Use Limitation (C)Inspector note: Multiple buckets of wiping cloths in sanitizing solution observed stored directly on floor. Elevate buckets off floor away from food.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: In warewash area observed a styrofoam container of fish delivered in the morning stored directly on the floor with the container lid broken and pieces of styrofoam in the water and ice slurry. Observed food contact surfaces (bowls and hotel pans) stored not inverted. Store all food and food contact surfaces at least 6" off floor and store food contact surfaces inverted to prevent contamination.
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Thawing (C)Inspector note: Edamame observed at cook line per PIC had been removed from freezer and thawing sitting out in ambient air had been outside freezer less than ten minutes. PIC placed edamame back in chest freezer. Properly that items.
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Nonfood Contact Surfaces (C)Inspector note: Clean and sanitize floors in back of house of heavy soils / clean and sanitize back of house freezers interiors and exteiors of heavy soils / clean and sanitize all fridge units exteriors and interiors / clean and sanitize hoods filters fryer cabinet interior and exterior and floors of fryolater station / clean and sanitize floors of warewashing area / clean and sanitize mop closet / clean and sanitize top of low temp dish machine / clean and sanitize inteior of ice machine
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Cleaning Receptacles (C)Inspector note: Grease container outside of restaurant has excessive grease buildup. Clean and sanitize.
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Toilet Room Receptacle Covered (C)Inspector note: Provide covered waste receptacle in women's room.
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Outer Openings Protected (C)Inspector note: Rear door was not fully closed and when fully closed there is a hole in the bottom left of the door. Keep all entrance and exit doors closed and repair door or add a sweep to prevent pest entry.
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Mechanical-Ventilation (C)Inspector note: Intake vents in men's and women's room not working replace or repair.
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Cleaning of Plumbing Fixtures (C)Inspector note: Clean and sanitize women's room toilet and surrounding area of heavy soils.
What changed since the previous inspection?
Compared with Pass on November 15, 2024: 20 findings appeared for the first time.
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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.