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Kamakura

February 7, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Cooking Temperaturescritical

Inspector note: Chicken 98F to 87F placed on top of salad . Remove re-cook to 165F before serving. All chicken must be fully cooked to a minimum temperature of 165F. PIC corrected.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Lage barrel and laudry basket blocking access to handsink .Remove
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: No current letter regarding parasite destruction . Provide yearly PIC not monitoring proper cooking temperature.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Tags & Records

Inspector note: Shell fish stored in refrigerature units without tags. Provide tags. Store tag with shell fish .
code 01-3-203.12** · serious findingstatus: Fail
Food Utensil Storage

Inspector note: Rice spoons stored in cold stagnant water. Remove. store properly water above 135F clean and dry or circulating water.
code 10-3-304.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 26, 2018: 5 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.