Cooked?✓
Genki Ya Of Boston
March 26, 2012 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 13 code checks were marked passed.
Checks marked passed
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Good Hygienic PracticescriticalInspector note: The handles to the sink faucets hand wash sinks and refrigeration handles are soiled. The soiled fixtures contaminate the hands each time they are handled. Clean and maintain clean. The walk-in handles have a considerable amount of build-up.
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Food Contact Surfaces CleancriticalInspector note: The chef knocked several chop sticks to the floor. The chop sticks were then returned to the shelving instead of being discarded. Any food contact surface contacting the floor should be cleaned and/or discarded.
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PIC Performing DutiescriticalInspector note: The dish machine was not operating properly. The booster was not working during the inspection. As such the rinse temperature failed to meet or exceed the regulatory threshold of 180 F. Staff and management must confirm that each piece of equipment is operating properly before opening for business.
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Food Contact Surfaces CleanInspector note: The knife sharpening stone was stored beneath the wash chamber of the dish machine. Whereas the sharpening stone contacts kitchen cutting equipment it should be stored clean and securely in another location.
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Insects Rodents AnimalsInspector note: Provide an Integrated Pest Management plan for the rodents present within the basement and kitchen.
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Food ProtectionInspector note: BISD observed visual evidence of a pest infestation within the basement. Mice and possibly small rats are accessing the exterior of the food storage packing located on the bottom shelves of the storage racks. Until the pest issue is corrected food stored within plastic or paper bags / containers must be securely stored within larger bins or containers that are not accessible to pests.
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Dishwashng FacilitiesInspector note: The booster to the dish machine was not operating properly. As such the final rinse temperature did not exceed 110 F during the inspection. An emergency call has been placed to address the issue. A final rinse temperature exceeding 160 F was verified using thermal test strips.
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Non-Food Contact Surfaces CleanInspector note: Clean all of the equipment plumbing beneath and to the left of the dish machine. The piping is heavily soiled. The tops to the grease traps are also soiled. One dead mouse and droppings were observed in and around each of the soiled areas mentioned above.
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Clean Equipment & Utensils StorageInspector note: Mouse droppings were observed on the exterior of the mixing bowl. Clean and sanitize the mixing bowl. Discontinue the storage of mixing bowls on the basement floor. All clean equipment must be properly stored on clean shelving six inches above the floor.
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Improper Cleaning of ReceptaclesInspector note: Clean and maintain clean all of the exterior trash and grease storage receptacles.
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Outside Storage Improperly MaintainedInspector note: Clean and maintain clean the exterior trash and grease disposal area.
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Improper Maintenance of FloorsInspector note: Clean and maintain clean the floor beneath / beside the fryer. It is soiled with grease and other debris. Clean and remove the dead mice that are present within the kitchen and basement food preparation areas.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean and maintain clean the walls around the dish machine. They are moldy and soiled.
What changed since the previous inspection?
Compared with Fail on March 23, 2012: 13 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.