Itadaki

November 7, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings16
critical findings7

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Provide proper handwash instructions at all hand sinks in establishment.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Observed and tested on site chlorine above 200ppm in sanitizer bucket and used on food prep surfaces. (Need 50-100ppm)
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Medicines FirstAid Storagecritical

Inspector note: Provide proper storage of all first aid items (Benzoyl Peroxide) stored above handsink in rear food prep area. (Clean sheet trays below and next to handsink.
code 41-7-207-09.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Owners and Serve Safe certified employees not demonstrating knowledge of entire business operation. (Sushi Operation)
code M-2-103.11*** · critical food-safety factorstatus: Fail
Non-Compliance w/Employee Health Policycritical

Inspector note: Owners and certified employees not providing knowledge and understanding of Employee Health Policy.
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Provide proper asterisks next to menu items that require consumer advisories. Provide proper full consumer advisories in all brunch menu's as applicable. Provide proper food allergy disclaimer in all brunch menu's as applicable.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Provide proper knowledge and implementation of submitted HAACP Plan for Acidification of Sushi Rice. Provide proper knowledge and implement with remaining kitchen staff on site at time of inspection.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Properly clean exterior and sides of all cooking equipment in kitchen. (Grease buildup)
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: Properly remove and discard from service all fly paper from ceiling in rear fish prep area. Do not have out during operational hours. • Properly remove evidence of live fruit flies at front bar area.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Container Labels

Inspector note: Properly label all bulk food storage containers in kitchen area.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Properly clean or resurface all stained and scarred cutting boards in kitchen.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Properly repair or replace torn door gaskets on 2 door refrigerator in kitchen.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide proper internal thermometer for Walk-In cooler in Kitchen.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Observed soiled cutting knives stored between equipment in kitchen
code 24-4-903.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide proper paper towels for dispensers in kitchen area.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Properly secure all CO2 tanks in kitchen/mop sink area. Do not store inside mop sink itself.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 31, 2012: 16 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.