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Kaju Tofu House

January 10, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Cooked mushrooms in 2 door deli cooler with an elevated temperature of 70F. PIC stated it had been in the cooler for around 2hrs. Discontinue and ensure potentially hazardous foods are maintained at below 41F. PIC removed and placed into the walk-in cooler to continue cooling. 3 Door Turbo-Air cooler.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: No hand sink in basement preparation area. Provide or discontinue preparation in basement.
code 31-5-203.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer in 3 bay sink registering at over 200PPM. Discontinue and ensure the sanitizer is being set up properly and tested at the appropriate concentration.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Several sauce containers with no labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Container of soy sauce stored on the ground of the basement. Discontinue and store elevated at least 6 inches off the ground. All bulk food containerts to be stored elevtaed at least 6 inches off the ground. Preparation table stored directly next to hand sink in main kitchen area with no splash guard. Remove table or provide a splash guard to prevent contamination from soiled hands.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Styrafoam cup being used to dispense soy sauce. Discontinue and use a handled scoop to prevent contamination from hands.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: 3 Door Turbo Air cooler with an elevated temperature of 49F. PIC to remove all potentially hazardous foods and place into a refrigeration unit to maintain a temperature of below 41F. Discontinue use unitil unit is able to maintain a temperature of below 41F.
code 15-4-202.16* · lower-severity findingstatus: Pass
Three Compartment Sink

Inspector note: Preparation sink observed being used to dump foods and scrape foods. Discontinue and either change designation of preparation sink or use the 3 bay sink to properly wash rinse and sanitize all equipment.
code 16-4-301.12* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: No equipment thermometer inside of refrigeration unit #4. Ensure all refrigeration units are equipped with thermometers.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths being left out on counter tops. Discontinue and provide a proper sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Clean cutting board being stored on ground in the basement preparation area. Discontinue and store all equipment in clean and protected area's.
code 24-4-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 2, 2013: 11 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.