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Basho Japanese Brasserie

July 1, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings4

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Failed findings

Separation Segregation Cross Contaminationcritical

Inspector note: Staff removing cooked acidified rice with gloved hand that prepared raw fish and handled cooked seafood. at the same prep area. Discontinue dispensing with gloved hand subject to cross contamination of non-raw foods. Prepare raw ready to eat and cooked ready to eat foods on separate cutting boards per HACCP plan.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Low temperature dish machine not sanitizing. Chlorine O ppm. on registering tape. Discontinue using until repaired.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Only one hand wash station designated at end of area. Not convenient and accessible to primary food prep area. Hand wash sink designated in plan review for cookline is now labeled "wholesale only". Provide hand wash convenient to cook/ prep area. Remove sign.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Carina designated but not at location full time. Designate another person that can fulfill duties and train staff. Provide a fulltime Certified manager to monitors staff.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Flies at bar and kitchen area. Provide a current pest control report with detailed IPM information for monitors elimination of pests.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: Wet towels covering containers of sushi rice. Remove. Cover with food grade material only. Dumplings stored above the full line for one hour registering 66 F. Dumplings below the full 41F: Store cold PHF's below the fill line to maintain at or below 41F.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Knives stored between equipment. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Remove wooden hanguri bowl and wooden paddle used to prepare sushi rice. Provide food grade.
code 14-4-202.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Repair bar dishmachine and kitchen unit to ensure proper operation.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Food soils on serviceware after sending through dishwasher. Repair. Wash temperature 126FOK. Final rinse 180F.-OK
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Repair broken faucet in women restroom One hand sink is operational. Hot water at hand sink with mixing valve fluctuates between 81F and 110F. Repair to ensure hot water at or above 110F.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 12, 2013: 11 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.