Haru

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: 1) tempora shrimp sitting on toastrr oven at 90f ensure proper hot hold of 140f or above. (manager discarded product st time of inspection)
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: 1) provide proper seperation of raw and ready to eat foods at sushi bar display coolers 2) provide proper seperate bamboo mats to role sushi at sushi bar
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Food Utensil Storage
  Inspector note: 1) cup used as scoop in bulk food flour container provide proper scoop to avoid bare hand contact.
  code 10-3-304.12* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: 1) interior cabinets of fryers with grease build up clean to remove
  code 23-4-602.13* · lower-severity findingstatus: Pass
• ✓premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: 1) hood and vents with heavy grease and carbon build up clean to remove 2) dust build up on hood clean to remove
  code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 7, 2010: 5 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.