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Geido Sushi

April 30, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings2
critical findings1

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Failed findings

Conformance w/ Approved Procedurescritical

Inspector note: Recipe and testing procedures observed are not consistent to approved HACCP plan. Correct plan to reflect actual procedures and resubmit for approval.Provide a lab report and review testing procedures with food laboratory.Rice pH 3.7
code M-8-103.12*** · critical food-safety factorstatus: Fail
Toilet Enclosed Clean

Inspector note: Floor in mens room in disrepair. Tiles loose and lacks support. Repair.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: Multiple potentially hazardous foods (salmon dumplings octopus etc.) 46 F - 56F stored overnight in refrigerator registering 56F. Voluntarily discarded by operator.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Observed cooked egg omellete product stored together with raw fish slurry. Store raw and cooked items seperately to avoid cross contamination. • Raw minced tuna stored in container with cooked egg omelet. Store raw ready to eat foods separate from cooked ready to eat foods. Discarded.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Sanitizer bay not registering quats. 0PPM. Retrain to properly dispense per manufacturers instructions on quats container 200PPM. Water 40F. Meet minimum of 75F
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: Certified Manager Hong Wei unable to demonstrate proper manual warewashing not monitoring cold holding following different procedures for sushi HACCP plan.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Three door under counter reach in at 56F. Repair to ensure unit maintains foods at or below 41F.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: No food prep sink to wash vegetables. Provide.Non food grade storage containers in use. Wooden fork used for mixing rice. Remove. Provide commercial grade food contact equipment.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Seal all unfinished wood surfaces on walls cabinets ledges threshold to make cleanable durable.
code 15-4-202.16* · lower-severity findingstatus: Pass
Three Compartment Sink

Inspector note: Three compartment sink too small to immerse equipment to properly wash-rinse-sanitize manual warewashing on site. Provide adequate warewashing equipment to support reusable equipment.
code 16-4-301.12* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Quats kit missing color chart. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: PIC demonstrated cleaning of equipment with a sponge. Remove sponges and use cleaning materials discussed.
code 21-3-304.14* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: No storage / shelving to store clean equipment. Provide.
code 24-4-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 17, 2015: 2 findings recurred. 11 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.