✓

Nagomi

February 19, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on February 11, 2013: 5 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.