Cooked?✕
Misono Restaurant
October 11, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings5
- critical findings1
Failed findings
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Conformance w/ Approved ProcedurescriticalInspector note: The HACCP plan has not been reviewed and updated within the past year. Review the HACCP plan with all the sushi staff. Organize the book so updated lab tests and parasite destruction letters are easily accessible review employee illness policy and sushi training. Employees are testing the rice but only taping the pH strip to the log and not recording the reading. The strips change color after a while and they are not an accurate way to keep records. Make sure that employees are recording the pH value properly on the charts.
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Food Contact Surfaces CleanInspector note: The slicer in the kitchen is soiled with food buildup. Clean to remove and make sure the slicer and all food contact equipment is cleaned frequently.
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Food Thermometers ProvidedInspector note: The probe thermometer behind the sushi bar is not calibrated. Calibrate thermometers (there are instuctions for calibrating a thermometer in the HACCP plan.)
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PHF's Properly ThawedInspector note: Crab is thawing under direct running water in the handsink. Properly thaw food items.
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Non-Food Contact Surfaces CleanInspector note: There are surfaces in the kitchen soiled with food debris. Clean surfaces to remove built up food debris.
What changed since the previous inspection?
Compared with Pass on March 23, 2011: 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.