✓

Misono Restaurant

March 23, 2011 · 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

Parasite Destructioncritical

code 03-3-402.11-.12*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Tofu for miso soup is out at room temperature. Keep PHF's under refrigeration. Cooler in waitress area - Dressing 48F. Provide proper cold holding of 41F or below. Shrimp is stored above the fill line in the refrigerator 53F. Store items properly to ensure temperature remains 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: The HACCP plan needs to be reviewed yearly. Review HACCP plan. There is no number value for the pH level of the sushi rice only the pH paper is saved. Keep accurate records for rice.
code M-8-103.12*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Fish is thawing under running water in the handsink. Properly thaw food in appropriate sink to prevent contamination.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: At onset of inspection all employees were not wearing hair restraints. Provide appropriate hair restraints.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: At the onset of the inspection no sanitizer buckets were setup. Make sure surfaces are getting wiped down and kept sanitary during preparation. Sanitizer buckets are setup with less than 50 ppm quats. Provide proper sanitizer levels.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: The refrigerators interior and exterior are soiled with food debris. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
Single Service Articles Stored Dispensed

Inspector note: Take out utensils are stored in various directions. Store properly.
code 25-4-904.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: The floors in the kitchen are soiled with debris. Clean to remove debris under dishwasher and other equipment.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The wall behind the sushi bar is broken and dirty and they are storing items in the space. Repair and remove all items. Cooking equipment is greasy. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 15, 2011: 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.