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Ichiban Yakitori Sushi House

January 10, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings5

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Failed findings

Cold Holdingcritical

Inspector note: raw shell eggs stored on cart at cookline at 57F- Store under refrigeration- Discarded
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Observed employee take a package of raw meat out of refrigeration with an ear of corn. She placed the ear of corn on the package of raw meat to carry them to the grill and then place the products on the grill seperately. Review the importance of cross contimination issues with all staff
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: At the time of inspection multiplr employees in kitchen preparing foods and all handwashing sinks were visibly dry. Train employees vto properly wash hands before handling foods and apon entering kitchen
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Observed multiple employees preparing and handling products with no gloves- Review glove use procedures with all staff
code 12-3--301.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM at location must review and monitor with all staff procedures for proper handwashing glove use and cold holding/thawing procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Internal panel of ice machine with black mold like buildup- Clean with proper frequency
code 22-4-601/602.11** · serious findingstatus: Fail
PHF's Properly Thawed

Inspector note: Multiple products on counters in ambient air in different stages of defrosting- Discontinue Reviewed defrosting procedures with PIC
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bowls used as scoops in bulk food containers- DISCONTINUE
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Multiple wiping cloths on counters throughout- maintain in sanitizer solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Exteriors of squeeze bottles at all prep areas with heavy encrusted soils- Clean with proper frequency
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Soap dispenser at sushi bar located on opposite side of station- 6 to 8 feet from sink. Provide soap dispenser at handsink. Multiple hand sinks with no paper towels- Corrected at time of inspection
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 18, 2018: 11 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.