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Basho Japanese Brasserie

February 8, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Raw Eggs stored with ready to eat foods on open top refrigeration unit on cooking line Raw Fish stored above ready to eat foods in refrigeration unit at Sushi bar Corrected on site by PIC
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
(A) Gloves Use Limitation (P)critical

Inspector note: Food handlers in kitchen and ware washing are multi-tasking wearing disposable glove - Touching equipment utensils. ready to eat foods not changing gloves as required. PIC took corrective action during inspection
code 590.003/3-304.15-P*** · critical food-safety factorstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Knives stored between refrigeration units on cooking line Tongs stored on oven doors on cooking line
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Cutting Surfaces (C)

Inspector note: Worn cutting boards - Sushi bar and kitchen/prep
code 590.004/4-501.12-C* · lower-severity findingstatus: Fail
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector note: 2 Toaster ovens are not NSF approved and heavily burnt
code 590.004/4-502.11-C* · lower-severity findingstatus: Fail
Floors Walls and Ceilings-Cleanability (C)

Inspector note: Floor mats sticky - Sushi Bar
code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on November 2, 2021: 6 findings appeared for the first time. 2 previous findings did not recur.

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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.