✕
Hanmaru
October 22, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings2
Failed findings
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: Low temp dish machine does not register any sanitizer level. Repair to maintain between 50-100ppm. Sanitizing step must be performed at three bay sink until repair takes place.
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System Maintained in Good Repair (P)criticalInspector note: Prep sink leaking water from pipe underneath. Water contained with plastic bucket. Repair.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Re-train staff with regard to proper warewashing. Monitor premises and ensure that they are free of pests.
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Controlling Pests (Pf)Inspector note: Observed live cockroach at lower level near hand washing sink. Provide an IPM report from a licensed exterminator and monitor premises.
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Wiping Cloths Use Limitation (C)Inspector note: Observed wiping cloths stored soiled/wet on counters. Store properly in sanitizer solution.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Observed open bag of rice at lower level. Store properly in enclosed commercial grade containers.
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Nonfood Contact Surfaces (C)Inspector note: Exterior and side of equipment at the cooking line soiled with grease . Clean to remove. Interior of freezer units at lower level soiled. Clean properly.
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Cleaning Frequency and Restrictions (C)Inspector note: Floor under storing shelves at dry storage area soiled. Clean properly.
What changed since the previous inspection?
Compared with Pass on July 10, 2019: 8 findings appeared for the first time.
Browse this restaurant's inspections
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.