La Pinata

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings2

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Failed findings

• ⚠️Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)critical
  Inspector note: Unable to verify pH of acidified sushi rice because there is no pH meter or strips available to test rice / Rice has been voluntarily disposed of.
  code 590.003/3-701.11-P*** · critical food-safety factorstatus: Fail
• ⚠️Hot Water and Chemical-Methods (P)critical
  Inspector note: High temperature dish machine rinse cycle 163F after 4 cycles / Repair to provide 180F-194F / Machine will be taken out of service and take out containerr and plastic utensils will be used until repair is made. Ecolab was called during inspection and scheduled to come out today
  code 590.004/4-703.11-P*** · critical food-safety factorstatus: Fail
• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
  Inspector note: Certified food protection manager does not know that sushi rice needs regular pH testing with every batch of rice made. Does not know where to find the HACCP plan / CFPM states that he acidifies sushi rice daily sometimes more than 1 batch is made based on how busy establishment is / CFPM must re-educate self and staff on food safety knowledge and procedures.
  code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
  Inspector note: Ceviche made with raw tilapia on the menu does not reflect a proper consumer advisory / Provide a disclaimer (*) next to each raw or undercooked menu item so that it reflects the reminder on the bottom of the menu.
  code 590.003/3-603.11-PF** · serious findingstatus: Fail
• ⚠️Conformance with Approved Procedures (Pf)
  Inspector note: There are no pH logs on site as CFPM was not aware that acidified sushi rice needed to be tested with each batch and recorded / Rice will not be acidified until a pH meter is provided and staff has been properly trained on how to test sushi rice and approved by inspector. Rice can be held hot (135F or greater) or cold (41F or below) until approved to begin acidifying again. Provide pH training logs for employees to sign once training is completed.
  code 590.008/8-103.12-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 27, 2019: 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.