Itadaki

May 13, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings20
critical findings8

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Failed findings

Recieving/Sound Condition/Proper Temperaturescritical

Inspector note: Pizza sauce cans heavily dented on seams and side. Monitor receiving and reject damaged cans. PIC to remove from service.
code 01-3-202.11-.17*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cream 48F bean sprouts 45F teriyaki broth with beef pork 45F. Stored overnight.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw salmon stored above the cooked beef (in refrigerated unit). Store raw food separate / away from cooked.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Staff unable to wash hands at blocked sinks. Using prep sink to rinse hands at sushi bar. Discontinue.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Dishmachine chlorine solution registering 10 ppm. Provide proper sanitizing solution 50 - 100 PPM.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Trash receptacle cutting board sanitizing buckets blocking access to hand sinks in kitchen and sushi bar.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not monitoring duties for proper cleaning and sanitizing of food and non - food contact surfaces. Hand wash sinks not available when blocked by staff. Train staff to monitor food storage temperature requirements and safe food practices on clean sanitized equipment.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Original recipe not consistent with on-site recipe. PIC stated recipe doubled but not accurate to plan. Rice from previous day left in kitchen and sushi bar. Acidified rice should be stored only up to 12 hours per HACCP plan.Update HACCP plan with any changes and submit to BISD for review.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Cutting boards can opener blade food storage and rice containers appear soiled. Clean and sanitize with proper frequency as reviewed.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Cooked lobster tails (kitchen) and bean sprouts (walkin) stored in water.Discontinue.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Replace missing manufacturers placard on dishwasher.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Remove Panda unit used to wash wiping cloths. See Food Code requirements for laudering wiping cloths 4-803.12. Remove sponges from food prep sink. 4-101.16
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Two door freezer and glass chiller with ice build up (interior) defrost and clean. Reusable serviceware storage cabinets (kitchen) and glassware cabinet (bar) are soiled. Clean to remove. Kitchen equipment sides doors handles counters shelving support posts can opener bracket heavy with soils and food debris. Oven range top and pan stored in oven have carbon and grease. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Remove clean storage equipment rack from front of wash bay. Discontinue storing beverages and glassware in public access area near front entrance. Prepare and store in protected area.
code 24-4-903.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: 5-403.12 Sushi case tube draining into the food prep sink. Remove and plumb properly to waste.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towel dispenser at hand sink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Soil and grease on floor under around behind equipment in kitchen and bar. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Walls behind cook line equipment hood filters and vents with grease food soils and dust. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: Replace missing light shield near rice cookers.
code 38-6-202.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove shari maker (stated not operable) personal items -newspapers clothing etc. from the food prep / cooking areas.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 23, 2013: 20 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.