Cooked?✕
Fins Sushi & Grill Inc.
December 2, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings11
- critical findings5
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: There are ready to eat items stored on the top of the sandwich unit adjacent to raw products. Store items properly. There is salmon in the basement that is stored under raw fish if this is the sushi salmon it needs to be stored separate. Sushi salmon needs to stored above raw items but below ready to eat items.
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Adequate Handwashing/Where/When/HowcriticalInspector note: The employees were working and preparing food in a kitchen without a stocked and accessible handsink and no employees were observed washing their hands. Train employees to properly wash their hands.
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Location AccessiblecriticalInspector note: The handsink on the cooking line is blocked. Remove items to provide access to handsink.
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PIC KnowledgecriticalInspector note: The manager is not at the location and there is no employee available who can explain about some items. Provide a certified food manager at this location who can supervise the kitchen when the manager is not at this location.
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PIC Performing DutiescriticalInspector note: There are packages of meat in the walk-in refrigerator that are in ROP bags and have no identification that they are form a wholesaler. ROP is a specialized process and needs an approved HACCP plan. (These itmes were placed under embargo until a source can be confirmed)
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Shellstock IDInspector note: There are a small amount of clams stored in the refrigerator with no tags. Store shellstock correctly. (Items were placed under embargo until they canshow the tag)
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Insects Rodents AnimalsInspector note: There are large amounts of cochroaches on the monitor boards and there are large amounts of rodent droppings in the basement. Provide IPM treatment of pests.
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Food Contact Surfaces DesignInspector note: The cutting boards are heavily scored. Resurface or replace.
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Wash Rinse Water Clean Proper Temperature.Inspector note: The employees are using the dishwasher but the wash temperature is only 120F. Provide proper wash temperature of 150F.
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Hand Cleaner Drying Tissue SignageInspector note: There is no soap at the handsink in the kitchen. Provide.
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Premises MaintainedInspector note: There is a large amount of clutter in the basement this is contributing to the infestation of the establishment. Remove allunecessary items to eliminate harborage and allow the exterminator to treat properly
What changed since the previous inspection?
Compared with Pass on September 4, 2014: 11 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.