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Bonchon Allston

April 17, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings4

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Failed findings

Coolingcritical

Inspector note: Observed fried chicken left in room temperature at lower level (89F). PIC stated it had been there for less than 1 hour and immediatley placed it inide Walk-In unit. Cool properly under temperature control and within proper time temperature limits.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Times as a Public Health Controlcritical

Inspector note: Tofu left in room temperature at prep area registered 56F. PIC stated it had been out for 45 minutes and placed it inside refrigerating unit. Maintain at 41F or below all the time.
code 03-3-501.19*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Re-train staff about proper cooling and cold holding.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Sushi Rice PH logs not maintained for several last days including today. Ensure that sushi rice ph is recorded every day. Letters of Guarantee are more than 1 year old. Provide current ones. Lab tests less than 1 year old . Provide current ones.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Freezer at the lower level with cover interior broken (apart). Repair or replace.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Several vegetables inside Walk-In stored on the floor. Store properly elevated.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Observed several plastic cups being used to dispense bulk food items in addition to scoops. Discontinue use scoops/handled utensils only
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Several wiping cloths observed on counters wet at both levels. Store properly in sanitizer solution .
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Exterior of cooking line equipment very soiled. Clean properly. Top of the dish machine soiled. Clean properly. Screen door at the upper level very soiled. Clean properly. Grease trap very odorous. Ensure that licensed cleaning takes place.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Lower level hand sink without paper towel. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: Outside area near grease container very soiled with grease. Clean to remove.
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor under and around cooking line soiled. Clean properly
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Wall behind cooking line and hood vent very soiled with grease. Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 20, 2018: 13 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.