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Nagomi

February 11, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Provide proper chlorine reading to low temp chemical machine in kitchen. (0ppm). Need at least 50ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Properly discontinue the use of sponges at all sinks in kitchen. Properly store all wiping cloths in a sanitizing solution in food prep area's.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Properly clean interior and exterior of toaster oven at front counter/sushi prep area.
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Properly clean exhaust hood ventilation system and ansul pipes above hot food cooking equipment in kitchen.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Soiled Linen Storage

Inspector note: Provide proper storage of all soiled aprons and clothes in rear storage area. Do not store on floor and in overflowed storage baskets.
code 44-4-802/03.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 24, 2012: 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.