Cooked?✓
Kaju Tofu House
October 17, 2013 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 14 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Cooked Flan and other foods on hot holding table with a temperature of 110F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Foods were reheated at the time of the inspection to 165F to ensure no bacterial growth.
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Cold HoldingcriticalInspector note: Baby sprouts inside of upright 2 door True cooler with an elevated temperature 52F. PIC stated that the sprouts were delivered earlier that day. Ensure all potentially hazardous foods are being maintained at below 41F. The other food products in the unit were whole vegetables.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employee observed washing a soiled sink and then returning to food preparation wihout washing hands. Ensure all staff have been properly trained on how and when to wash hands.
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Prevention of Contamination from HandscriticalInspector note: Employe observed handling ready to eat scallions with bare hands. Discontinue and restrict all bare hand contact with ready to eat foods.
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Food Contact Surfaces CleanInspector note: Small cutting board in back preparation room in basement area visibly soiled and scoared. Clean to remove resurface or replace.
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PHF's Properly ThawedInspector note: Frozen salted mackeral observed being thawed in stagnant water. Discontinue and ensure proper thawing methods aer in place.
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Food ProtectionInspector note: At the time of the inspection cooked noodles in plastic container observed being stored in hand sink. Discontinue and store all foods in clean and protected area's. Container of soy sauce observed being stored on the ground in the basement area. Discontinue and store elevated at least 6 icnhes off the ground.
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Non-Food Contact SurfacesInspector note: Saran wrap and tape observed linning the shelf in the 2 door cooler. Remove. Refrigerator # 4 with an elevated temperature of 49F. Address and repair if necessary. Discontinue use if unit is unable to maintain a temperature of below 41F.
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Equipment ThermometersInspector note: Provide equipment thermometers for all upright coolers.
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Pre-Flushed Scrapped SoakedInspector note: Employees observed Washing and rinsing in the rinse portion of the 3 bay sink. Discontinue and ensure all staff are porperly trained on how to wash rinse and sanitize all equipment.
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Non-Food Contact Surfaces CleanInspector note: 8 Top burner with excess carbon build-up. Clean to remove. Interior of 3 door deli style cooler visibly soiled. Clean to remove. Storage shelves in main kitchen visibly soiled. Clean to remove.
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Re-use of Single Service ArticlesInspector note: Sinlge use styrafoam cup observed being used to dispense Soy Sauce. Discontinue and use an handled scoop to prevent contamination from hands.
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Installed and MaintainedInspector note: Faucet at the 2 bay sink is leaking. Repair or replace.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Filters above stove top and grill with excess grease build-up. Clean to remove. Hood and ventilation tags were up to date at the time of the inspection. Wall behind preparation table in small room in basement heavily soiled. Clean to remove.
What changed since the previous inspection?
Compared with Fail on October 8, 2013: 14 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.