Ittoku

• resultPass
• critical violations0
• last inspectedOctober 19, 2018
• address1414 Commonwealth Av, Allston 02134

Is Ittoku clean?

Ittoku is currently Pass from Boston Inspectional Services, Health Division, from an inspection on October 19, 2018. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Ittoku?

These are the violations recorded at the most recent inspection on October 19, 2018, in plain English, with the city's own wording underneath.

• ⚠️Food Container Labels • Bulk food item containers missing labels. Provide.
  Food Container Labels • Bulk food item containers missing labels. Provide.
• ⚠️Cold Holding • Cooking Line- Top Sandwich unit overfilled- Salmon 48F Chicken Skewer 48F Beef Tong 46F. PIC removed them to another unit.critical
  Cold Holding • Cooking Line- Top Sandwich unit overfilled- Salmon 48F Chicken Skewer 48F Beef Tong 46F. PIC removed them to another unit.
• ⚠️Inadequate Facilities/Cooling Methods • Observed cooked ground chicken wrapped in plastic placed in plastic containers cover with plastic sheet cooling in the refrigeratorm at the cooking line. It registered 97F PIC stated it had been cooling for 30 minutes. He moved the food in shallow metal tray and placed it under temperature control. PIC unable to provide any cooling log or answer questions regarding proper cooling. Ensure that proper cooling takes place.
  Inadequate Facilities/Cooling Methods • Observed cooked ground chicken wrapped in plastic placed in plastic containers cover with plastic sheet cooling in the refrigeratorm at the cooking line. It registered 97F PIC stated it had been cooling for 30 minutes. He moved the food in shallow metal tray and placed it under temperature control. PIC unable to provide any cooling log or answer questions regarding proper cooling. Ensure that proper cooling takes place.
• ⚠️Food Protection • Bag of panko left open at the basement. Store bulk food items inside covered containers after opening them. Several boxes of take-out containers/utensils left on the floor at the lower level. Store properly elevated.
  Food Protection • Bag of panko left open at the basement. Store bulk food items inside covered containers after opening them. Several boxes of take-out containers/utensils left on the floor at the lower level. Store properly elevated.
• ⚠️Food Utensil Storage • Clean knifes stored in very soiled magnetic strip. PIC removed them and cleaned/sanitized them. Maintain on clean/sanitize surfaces all the time.
  Food Utensil Storage • Clean knifes stored in very soiled magnetic strip. PIC removed them and cleaned/sanitized them. Maintain on clean/sanitize surfaces all the time.
• ⚠️Non-Food Contact Surfaces • Hand sink at the sushi station missing splash guard/barrier next to food prep area. Provide.
  Non-Food Contact Surfaces • Hand sink at the sushi station missing splash guard/barrier next to food prep area. Provide.
• ⚠️Food Contact Surfaces Clean • Ice machine interior soiled. Clean properly.
  Food Contact Surfaces Clean • Ice machine interior soiled. Clean properly.
• ⚠️Non-Food Contact Surfaces Clean • Several refrigerating unit at the lower level with soiled interior and exterior. Clean properly. Bulk food containers at the lower level with very soiled exterior. Clean properly. Several shelves at the lower level and cooking line/prep area soiled. Clean properly and remove card boards. Exterior of equipment and between equipment at the cooking line soiled. Clean properly. Magnetic strip used to store knifes very soiled. Clean properly.
  Non-Food Contact Surfaces Clean • Several refrigerating unit at the lower level with soiled interior and exterior. Clean properly. Bulk food containers at the lower level with very soiled exterior. Clean properly. Several shelves at the lower level and cooking line/prep area soiled. Clean properly and remove card boards. Exterior of equipment and between equipment at the cooking line soiled. Clean properly. Magnetic strip used to store knifes very soiled. Clean properly.
• ⚠️Improper Storage of Re-usable Utensils • Several equipment not in use at this time soiled with large amount of dust at the lower level. Clean properly.
  Improper Storage of Re-usable Utensils • Several equipment not in use at this time soiled with large amount of dust at the lower level. Clean properly.
• ⚠️Location Accessible • Hand Sink at the cooking line used to store soiled equipment. Discontinue use for hand washing only.critical
  Location Accessible • Hand Sink at the cooking line used to store soiled equipment. Discontinue use for hand washing only.
• ⚠️Hand Cleaner Drying Tissue Signage • Women's Bathroom without proper hand washing signage. Provide.
  Hand Cleaner Drying Tissue Signage • Women's Bathroom without proper hand washing signage. Provide.
• ⚠️Toilet Enclosed Clean • Self-closing part at the Men's Room broken. Repair.
  Toilet Enclosed Clean • Self-closing part at the Men's Room broken. Repair.
• ⚠️Insects Rodents Animals • Observed drain-like flies at both levels of establishment. Provide an IPM report from a licensed exterminator.
  Insects Rodents Animals • Observed drain-like flies at both levels of establishment. Provide an IPM report from a licensed exterminator.
• ⚠️Improper Maintenance of Floors • Floor under and around cooking line soiled. Clean properly.
  Improper Maintenance of Floors • Floor under and around cooking line soiled. Clean properly.
• ⚠️Walls/Ceilings Designed Constructed Installed • Large CO2 tanks not secured at the lower level. Secure/chain properly.
  Walls/Ceilings Designed Constructed Installed • Large CO2 tanks not secured at the lower level. Secure/chain properly.
• ⚠️Improper Maintenance of Walls/Ceilings • Walls behind cooking line soiled. Hood vent pipes and hood vent itself soiled with grease. Wall next to cooking line very soiled with grease. Clean all properly.
  Improper Maintenance of Walls/Ceilings • Walls behind cooking line soiled. Hood vent pipes and hood vent itself soiled with grease. Wall next to cooking line very soiled with grease. Clean all properly.
• ⚠️Premises Maintained • Large amount of empty cans and bottled stored at the lower level. Remove.
  Premises Maintained • Large amount of empty cans and bottled stored at the lower level. Remove.
• ⚠️PIC Performing Duties • Re-train staff with regard to proper cold holding following HACCP plan approved and proper cooling.critical
  PIC Performing Duties • Re-train staff with regard to proper cold holding following HACCP plan approved and proper cooling.
• ⚠️Conformance w/ Approved Procedures • No current lab tests for sushi rice on file. Provide. Letters of Guarantees more than 1 year old. Provide current one. Sushi Chef states that calibration performed with only 7.0 buffer solution. Use 4.0 buffer solution as well. Sushi logs maintianed in blank white paper. Provide proper log sheets as approved by Health Department with all the required information.critical
  Conformance w/ Approved Procedures • No current lab tests for sushi rice on file. Provide. Letters of Guarantees more than 1 year old. Provide current one. Sushi Chef states that calibration performed with only 7.0 buffer solution. Use 4.0 buffer solution as well. Sushi logs maintianed in blank white paper. Provide proper log sheets as approved by Health Department with all the required information.

When was Ittoku last inspected?

Ittoku has 13 inspections on record going back to October 23, 2013. The 12 most recent are shown below.

Ittoku vs Brighton

Brighton runs 83% clean across 486 tracked restaurants — 393 clean, 43 mid, 35 cooked.

Against the 486 spots Cooked tracks in Brighton, this one comes out cleaner than 16% of them.

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• ✓ The Glenville Stops
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• ✓ Rock City Pizza
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• ✓ Mashawi Grill
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See every restaurant inspection in Brighton →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated October 19, 2018. Inspection results describe one moment in a kitchen's life, not a permanent verdict.