Cooked?✕
Basho Japanese Brasserie
May 18, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings2
Failed findings
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Food Contact Surfaces CleancriticalInspector note: High temp dish machine final rinse 165 F must maintain 180 F PIC called dish washing company and using 3 bay sink for sanitizing
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Consumer AdvisoriescriticalInspector note: Consumer advisory missing disclosure
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Food Utensil StorageInspector note: Tongs stored on oven door handle and handle of equipment - Properly store to prevent contamination.
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Food Contact Surfaces DesignInspector note: Broken/cracked ice bucket
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths not stored in a sanitizing solution per code - Provide seperate storage for wiping cloths that are used for raw animal products ready to eat foods and non food contacts.
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Re-use of Single Service ArticlesInspector note: Straws not protection from by wrapping/dispenser
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Installed and MaintainedInspector note: Cold water knob broken - two other hand sinks are properly operating and PIC informed food handlers and all staff to use the two hand sinks that are in compliance. Plumber called.
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Hand Cleaner Drying Tissue SignageInspector note: Signage reminding employees to wash hands not posted at hand sinks
What changed since the previous inspection?
Compared with Pass on November 2, 2015: 8 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.