Cooked?✓
Jane's Salad & Buffet
January 28, 2011 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Avacado roll at 56F cucumber roll at 57F california roll at 56F salmon roll at 58F sushi tuna roll at 56F unagi(eel) roll at 57F.All product sitting ontop of bamboo mat inside a hotel style 2" pan.No documentation regarding time/temperature controls/production.Product discarded and denatured.Grape leaf at 46F.Cooked white rice in kitchen at 66F-68F(Staff indicate product was acidified).-No documentation regarding accidification process-product disposed and denatured.Repeat violation. • Cooked chicken wings at 118F grilled fish at 112F.No time/temperature controls documented.Product disposed and denatured.Repeat violation.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken stored over fresh fruit(oranges) in Walk-in.Raw fish stored over vegetables in Walk-in.Properly store raw animal foods to avoid cross contamination.This is a repeat violation.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff observed washing hands with gloves on????????????????Please properly train staff on handwashing techniques.
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Location AccessiblecriticalInspector note: Pan with utensils in handsink.Food stored infront of handsink.Remove all and discontinue practic.Handsink shall be for handwashing only.
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PIC KnowledgecriticalInspector note: PIC not knowledgeable about required information in Food Code(s) as it relates to Food safety as evidenced through interview.PIC stated he wasn't knowledgeable about the Employee Health Policy.PIC stated he wasn't knowledgeable about the efficacy rate(Concentration) of sanitizer used within operation.PIC/CFM has been repeatedly told by Health division of ISD that Accidification of Sushi product wasn't approved for use by Health division and that temperature only needed to be utilized to control bacterial growth.He has also been told repeatedly that he needed to monitor and control temperatures during holding stages of operation(both hot/cold).He has repeatedly failed to comply with this requirement.Due to this fact PIC/CFM will need to be recertified in Serve-safe principles on an upcoming(very near future) class schedule.Provide.Due to the fact that there has been repeated temperature abuse by PIC/CFM PIC/CFM will need to provide a RISK CONTROL PLAN to be approved by Health Division of ISD on how he plans to successfully meet required product temperatures( I strongly recommend that PIC get a Consultant to help assist with this plan). PIC has had explained to him that operating in an unsafe manner not only jepordizes patron health but can lead to Administrative action including suspension of permit.PIC continues to fail to meet minimum required procedures to operate establishment in a safe and sanitary manner.PIC states that he understands ALL requirements.
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PIC Performing DutiescriticalInspector note: PIC not performing required duties as required by properly training staff in food safety as it pertains to their job as evidenced by critical risk factors observed from Inspection.PIC not ensuring safe food principles and practices are carried out throughout operation as evidenced by critical risk factors cited during Inspection.
What changed since the previous inspection?
Compared with Fail on January 13, 2011: 6 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.