Cooked??
Kchickin
March 6, 2026 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking
- failed findings4
- critical findings0
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Upon reinspection observed the hand sink at the sushi area being used to thaw or wash raw scallops; the health inspector directed the manager to stop this and to wash and sanitize the hand sink; another hand sink next to the three compartment sink was observed blocked by a hotel pan. Hand sinks should only be used to wash hands.
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Controlling Pests (Pf)Inspector note: Upon reinspection a pest control report from 3-5-2026 was provided that indicated a dead mouse was in a Tin Cat device and the health inspector observed small rodent droppings in the office and next to the hot water heater that persist from the initial inspection. Have your pest control operator continue to perform services until a clean pest control report is provided (no activity no evidence) and clean and sanitize the restaurant of rodent droppings.
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Miscellaneous Sources of Contamination (C)Inspector note: At the hand sink near the sushi area observed dishes used to serve uni to customers stored directly on the counter in front of the hand sink exposing them to contamination while washing hands; store clean and sanitized dishes where they are not exposed to contamination.
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flagged at inspectionInspector note: Provide signage visible to customers stating "A copy of the most recent health inspection is available upon request."
Checks marked passed
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Conformance with Approved Procedures (P)criticalInspector note: The health inspector asked the sushi preparer to demonstrate testing the pH of the sushi rice and upon investigation noted that the employee did not use any buffer solution and used tap water from the hand sink to create the rice slurry to test to pH of the rice. Retrain staff on your HACCP procedures and provide the proper materials per your HACCP plan to test the pH of the rice (pH buffers distilled water etc...).
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Sanitizing Solutions Testing Devices (Pf)Inspector note: For the chemical wareashing machine the location does not have cholrine test strips only quat test strips. Using the health inspector's chlorine test strips the machine tested at 100ppm. The health inspector will leave some chlorine test strips for the restaurant until they can provide their own.
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Eating Drinking or Using Tobacco (C)Inspector note: Observed food handler chewing gum or candy while preparing foods in the back of house; employees should only eat or drink in designated areas and not while handling or preparing foods.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed usage of deli containers in bulk food containers used to scoop out foods; discontinue this practice and provide scoops with handles that are cleanable durable and nonporous.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: In the walkin refrigerator observed multiple containers of foods stored directly on the floor of the walkin unit; foods must be stored at least 6" off the ground to prevent contamination.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: The floor of the walkin refrigerator is heavily encrusted with soils and food debris; clean and sanitize the walkin refrigerator of soils.
What changed since the previous inspection?
Compared with Fail on March 3, 2026: 4 findings recurred. 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.