Cooked?
Blue Fuji
- resultFail
- critical violations3
- last inspectedJune 28, 2016
- address106 Cambridge St, Boston 02114
Is Blue Fuji clean?
Blue Fuji is currently Fail from Boston Inspectional Services, Health Division, from an inspection on June 28, 2016. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Blue Fuji?
These are the violations recorded at the most recent inspection on June 28, 2016, in plain English, with the city's own wording underneath.
- ⚠️Cold Holding • Non commercial grade refrigerator at cookline with a holding temperature of 50F.Discontinue using unit. PIC relocated produce being stored in unit to working refrigerator maintaining at 38F.criticalCold Holding • Non commercial grade refrigerator at cookline with a holding temperature of 50F.Discontinue using unit. PIC relocated produce being stored in unit to working refrigerator maintaining at 38F.
- ⚠️Inadequate Facilities/Cooling Methods • Non commercial whirlpool grade refrigeration unit at cookline not maintaining proper cold holding temperature. Remove non commercial grade equipment and provide NSF grade commercial refrigeration.Inadequate Facilities/Cooling Methods • Non commercial whirlpool grade refrigeration unit at cookline not maintaining proper cold holding temperature. Remove non commercial grade equipment and provide NSF grade commercial refrigeration.
- ⚠️Separation Segregation Cross Contamination • Observed food worker prepare raw yellow tail fish then subsequently prepare ready to eat snow mountain sushi roll. Ensure proper seperation of raw and ready to eat foods.criticalSeparation Segregation Cross Contamination • Observed food worker prepare raw yellow tail fish then subsequently prepare ready to eat snow mountain sushi roll. Ensure proper seperation of raw and ready to eat foods.
- ⚠️Clean Cloths Hair Restraint • Observed food worker preparing foods at cookline without hair restraint. Provide proper hair restraint.Clean Cloths Hair Restraint • Observed food worker preparing foods at cookline without hair restraint. Provide proper hair restraint.
- ⚠️Wiping Cloths Clean Sanitize • Observed food worker use wiping cloth several times without immersing in sanitizer between uses. Store wiping cloths in approved sanitizer between uses.Wiping Cloths Clean Sanitize • Observed food worker use wiping cloth several times without immersing in sanitizer between uses. Store wiping cloths in approved sanitizer between uses.
- ⚠️Improper Maintenance of Floors • Floors at cookline with heavy buildup on stairs and under and around cookline equipment. Clean to remove. Clean floors with proper frequency. • Standing water on floor inside walkin. Determine source and make necessary repairs. Clean to remove. Floor in walkin cooler constructed of raw concrete. Seal to maintain smooth durable non porous and easily cleanableImproper Maintenance of Floors • Floors at cookline with heavy buildup on stairs and under and around cookline equipment. Clean to remove. Clean floors with proper frequency. • Standing water on floor inside walkin. Determine source and make necessary repairs. Clean to remove. Floor in walkin cooler constructed of raw concrete. Seal to maintain smooth durable non porous and easily cleanable
- ⚠️PIC Knowledge • CFPM not on site at the time of inspection. Designated PIC could not answer basic food safety knowledge questions and could not provide copy of HACCP upon inspection. Provide additional training. Provide additional certified food protection manager on site to take active managerial control of operation and ensure knowledge and adherence to HACCP plan for sushi. PIC could not conduct a test for sushi rice at the time of inspection. Provide training.criticalPIC Knowledge • CFPM not on site at the time of inspection. Designated PIC could not answer basic food safety knowledge questions and could not provide copy of HACCP upon inspection. Provide additional training. Provide additional certified food protection manager on site to take active managerial control of operation and ensure knowledge and adherence to HACCP plan for sushi. PIC could not conduct a test for sushi rice at the time of inspection. Provide training.
When was Blue Fuji last inspected?
Blue Fuji has 15 inspections on record going back to March 31, 2015. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| March 15, 2022 | — | |
| July 7, 2016 | — | |
| June 30, 2016 | — | |
| June 28, 2016 | Fail | |
| January 21, 2016 | Pass | |
| January 14, 2016 | — | |
| January 7, 2016 | Fail | |
| October 7, 2015 | Pass | |
| October 1, 2015 | — | |
| September 30, 2015 | Fail | |
| August 10, 2015 | Pass | |
| August 3, 2015 | Fail |
Blue Fuji vs West End
West End runs 90% clean across 247 tracked restaurants — 217 clean, 13 mid, 12 cooked.
Against the 247 spots Cooked tracks in West End, this one comes out cleaner than 2% of them.
Other spots in West End
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated June 28, 2016. Inspection results describe one moment in a kitchen's life, not a permanent verdict.