Cooked?✕
Beijing Kyoto
April 2, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings13
- critical findings6
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: One of the sushi knives was observed within the hand sink. The hand sink is a source of cross contamination for a utensil utilized to prepare a raw ready to eat food.
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Adequate Handwashing/Where/When/HowcriticalInspector note: One kitchen hand sink was dry and missing towels. A second kitchen hand sink was observed dry with a container of cooked chicken. Based on the observations it does not appear that the hand sinks were utilized within a reasonable time prior to the start of the food service. Review proper hand washing practices.
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Food Contact Surfaces CleancriticalInspector note: Without any sanitizing solution or wiping cloths at the sushi station it does not appear that the sushi preparation surfaces are being properly cleaned and sanitized.
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Location AccessiblecriticalInspector note: A container of cooked chicken was observed in the hand sink to the left of the cooking line. The sink must be maintained free from equipment.
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PIC Performing DutiescriticalInspector note: The establishment was in violation of most of the requirements stipulated within their HACCP plan. According to the management the former sushi chef took the HAACP plan and other related documentation. No replacement documentation was provided for review. If this documentation cannot be replaced the establishment may be required to prepare a new HACCP plan for review and certification. Management should have taken corrective actions as soon as the plan went missing. Prior to opening for the day new equipment logs etc. should have been prepared and completed.
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Conformance w/ Approved ProcedurescriticalInspector note: The HACCP plan and all of the other required documentation was missing from the establishment. The pH meter was not operating properly and could not be calibrated. As such there was no way in determining whether the rice had been properly prepared for the day. The sushi station therefore should have never been opened or operated for the day. The chef was not properly cleaning or sanitizing the sushi station. One of the sushi knives was in the hand sink. No sanitizing buckets were present. If the sushi rice cannot be properly tested the sushi station is not to open for dinner service. • The ownership stated that the prior chef had taken the sushi HACCP plan and the other documentation. BISD will return the following day to review the documentation.
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Inadequate Facilities/Cooling MethodsInspector note: The undercounter refrigerator beneath the sushi counter is no longer operating. It should be repaired.
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Food ProtectionInspector note: Bulk bags of tempura batter and sushi rice were observed open on shelving in the rear and on top of an unopened 5-gallon container beside a mop bucket. Provide proper food storage. Bags should be properly closed and secured. Bulk bins should be provided if there is not sufficient shelving for the storage of rice batter etc. Whole shelled eggs were observed stored above raw vegetables within the walk-in. The shelled eggs are a potential source of cross contamination. Shelled eggs should be stored on the lower shelving with raw chicken. Cooked chicken was observed within a food storage pan within the hand sink. A separate pan containing pork was observed on the drying rack of the three-basin sink. The food should be properly and securely stored at all times. Food storage containers were observed on the floor of the refrigerated walk-in and the freezer. Provide proper storage.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths were observed along the food service line. No sanitizing buckets were available.Wiping cloths must be stored in sanitizer when not in use. Sanitizing buckets must be properly calibrated and available where required.
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Clean Equipment & Utensils StorageInspector note: Knife sharpening stones and other utensils were observed on the top of the grease trap. No clean equipment should be stored on top of the grease trap.
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Single Service Articles Stored DispensedInspector note: Several bulk packages of take-out containers were observed on the floor beneath the dish machine. Provide proper storage.
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Re-use of Single Service ArticlesInspector note: Disposable sushi trays and other single-service food storage trays were observed on racks that had been passed through the dish machine. These items are not designed for reuse and should be discarded.
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Hand Cleaner Drying Tissue SignageInspector note: The towel dispenser to the right of the cooking line was missing towels. The towels must be promptly replaced.
What changed since the previous inspection?
Compared with Fail on December 9, 2011: 10 findings appeared for the first time. 3 findings recurred. 3 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.