Misono Wok

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings5
• critical findings4

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Failed findings

• ⚠️Coolingcritical
  Inspector note: The tuna made earlier in the day and allowed to cool on the top of the unit is 64F the beef cooked earlier in the day and allowed to cool on the top of the unit is 62F. Provide proper cooling to be sure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Hot Holdingcritical
  Inspector note: The black bean sauce and chicken broth is in a double boiler but there is no flame under it 90F. Provide proper hot holding of 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: They have no sanitizer at this location. Provide an approved sanitizer to ensure that equipment is getting washed rinsed sanitized and allowed to air dry properly.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: They have not paid for the 2015 permit for this location. Provide payment for permit. There is no certified food manager at this location. Provide.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: The floor is soiled under equipment and along the edges of the establishment. Clean to remove.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 4, 2014: 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.