Cooked?✕
Genki Ya Of Boston
April 9, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings22
- critical findings6
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Observed raw sushi prep being prepared on Ready to eat food contacts
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Food Contact Surfaces CleancriticalInspector note: High temp dish machine final rinse 145 °F (dish machine company on premises and all glass ware will be in high temp in ware washing). • Final rinse 168 °F on high temp dish machine Dish washer company on premises and final rinse is 180 °F
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Location AccessiblecriticalInspector note: Food item in hand sink basin Food particles and scrub pad in hand sink Hand sinks shall be used for hand washing purposes only • Observed employee filling customer glasses at hand sink.
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PIC Performing DutiescriticalInspector note: Sushi Rice PH Logs not kept for 30 days. HACCP plan not available on site. No validated lab report for testing of Sushi Rice. No proof employees preparing Sush have been trained.
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Non-Compliance w/Employee Health PolicycriticalInspector note: Provide employee illness policy to reflect food code
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Consumer AdvisoriescriticalInspector note: Consumer advisory missing disclosure on menu.
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Food Contact Surfaces CleanInspector note: Clean interior of ice machine & bulk food containers
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Food Container LabelsInspector note: Bulk food containers not labeled.
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Food Thermometers Provided
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Food Utensil StorageInspector note: Scoop stored above ice machine • Tongs stored on door handle
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Clean Cloths Hair RestraintInspector note: Food handler not wearing hair restraint
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Food Contact Surfaces DesignInspector note: Rice cooker not commercial grade • Toasters not commercial grade
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Non-Food Contact SurfacesInspector note: No splashguard between hand sink & cutting board • Provide divider between hand sink customer ice and clean equipment storage.
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Dishwashng FacilitiesInspector note: Dish wash machine leaking
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Equipment ThermometersInspector note: No thermometer in 2 door refrig. unit on cooking line
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths stored on counter top cutting board & not in a sanitizing solution • Using sponges
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Non-Food Contact Surfaces CleanInspector note: Clean all shelving throughout including Walk in units. • Clean exterior of ice machine & bulk food containers • Clean shelving • Dusty portable fan
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Hand Cleaner Drying Tissue SignageInspector note: No employee hand wash sign
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Adequate Number Frequency Vermin ProofInspector note: No cover for Waste barrel
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls and all attachments. • Dusty ceiling & attachments. Clean walls & all attachments free of built up soils.. • Dusty ceiling vents.
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Premises MaintainedInspector note: Properly store all personal items. Remove all unused & unnecessary articles-
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Anti-Choking
Checks marked passed
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Parasite DestructioncriticalInspector note: No proof of Parasite Destruction for fish used for Sushi. (information provided)
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Labeled Common NamecriticalInspector note: Toxic Chemical bottle not labeled (PIC labeled chemcal)
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Separation/Sanitizer CriteriacriticalInspector note: Chemicals stored at food prep sink (PIC removed chemicals and spoke with employees regarding proper storage and where to use chemicals).
What changed since the previous inspection?
Compared with Pass on December 20, 2013: 22 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.