Cooked?✕
Crudo
October 17, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings15
- critical findings4
Failed findings
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When to Wash (P)criticalInspector note: Employees are working in sushi bar and the sink is not stocked so employees are unable to wash their hands. Train employees so handwashing is a priority and if they know when where and how to wash their hands.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: There is fish stored in a display case that the employees are aware is not working; the tuna is 49F (discarded by the employees) The middle in-line refrigerator is not working properly; seaweed salad 58F shrimp 60F chicken 47F (items discarded by the employee). Provide proper cold holding of 41F or below. The eel is stored at room temperature 68F. Provide proper cold holding of 41F or below or 135F or above.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: The low temperature dishwashers in the kitchen and bar are not working. Repair to provide sanitizer levels to clean and sanitize equipment. (Items can be washed in the three bay sink until the machines are repaired)
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Conformance with Approved Procedures (P)criticalInspector note: The lab test verification for he sushi rice has expired. Provide updated letter. They have run out of 4.0 buffer solution and used the last of the 7.0 buffer up when trying to calibrate the meter during the inspection. Provide buffer solution so results can be verified. They are using sushi rice from the previous day but they do not have lab tests to verify that the rice is still safe after 24 hours. Provide 24 hour labe test or discard the rice at the end of the day. (discarded by employee)
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: There is no procedure available for cleanup of vomit or diarrhea accident. Provide.
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Assignment (Pf)Inspector note: There is no manager working at the time fo the inspection. Provide a certified food manager.
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: There are multiple risk factor violations and repeat violations. Provide a certified food manager to supervise the establishment and be able to take active managerial control.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: There are no test strips available to test dishwashers. Provide.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: The interior of the ice machine is soiled with black moldlike substance. Clean to remove.
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Handwashing Cleanser Availability (Pf)Inspector note: There is no soap at the sink at the sushi bar. Provide soap at all handwash sinks.
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Hand Drying Provision (Pf)Inspector note: The paper towels are outside the dispenser at the sushi bar. Make sure handwash sinks are fully stocked so employees can wash their hands.
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Controlling Pests (Pf)Inspector note: There are small flies in the basement near the soiled linens. Provide treatment of small flies.
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Conformance with Approved Procedures (Pf)Inspector note: They have not recorded any pH results from the previous week. Make sure that each batch of sushi rice is being tested.
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Thawing (C)Inspector note: Shrimp thawing in the prep sink in stagnant water. Thaw items properly.
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Nonfood Contact Surfaces (C)Inspector note: The hood vent is soiled with grease buildup. Clean to remove.
What changed since the previous inspection?
Compared with Pass on February 5, 2019: 15 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.