✓

Manulife

April 25, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 10 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Sushi tuna roll 47F maki roll 50F. Grilled chicken at salad bar 47F raw swordfish at grill station 45F. Maintain cold holding temperatures at 41F or below. PIC took corrective action to cool product to 41F or below. Products not out of temperature for more than one hour. PIC provided recieving log for sushi temped at 34F upon receipt two hours prior.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Dish machine in use at the time of inspection not registering a final rinse temperature of 180F. Repair to maintain a final rinse temperature of 180F. Alternative means to sanitize equipment at three compartment sink on site with quats sanitizer @ 200PPM. Inside ice machine with visible soils. Wash/rinse/sanitize/air dry. Clean with the proper frequency.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: Handsink at service line inoperable. Repair handsink to be fully operational.
code 31-5-203.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: No current Allergen awareness certificate on site. Provide. Provided handouts via email.
code M-2-102.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: The CFPM is not monitoring cold holding temperatures proper cleaning & sanitizing of equipment & food contact surfaces cleaning of floors food protection & general facility maintenance. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Foods out on counter top without a sneeze guard (sliced pickles chips). Provide food protection of relocate foods to protected area away from the public.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Dish machine with error message that rinse aid is empty. Maintain dish machine fully stocked with chemicals. Provide service report and make all neccessary repairs to dish machine.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Behind grill station facing customer area with heavy buildup of crumbs and food soils. Clean to remove. Clean all buildup off back of grill unit of visible crumbs soils & food debri.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Handsink near clean equipment storage rack with 74F hot water temperature. Repair to maintain at 110F.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Grease and visible soils under frialators and grill station. Thoroughly clean floors under around and behind in place equipment.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 18, 2018: 10 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.