Nagomi

November 14, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

PIC Performing Dutiescritical

Inspector note: PIC not monitoring staff duties for warewashing cold holding foods. Illness policy unknown. Provide and train staff. Review PIC responsibilities. PIC stated use two bay to clean utensils. Discontinue cleaning utensils at the two compartments sink. Remove sponge from area. PIC unable to demnostrate knowledge and take active managerial control without instructions from inspector.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Slurry instructions not followed. Each batch of rice not documented on log-lists only one daily.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Sushi Service- Re-using wet wiping cloth without storing in sanitizing solution. Store in proper sanitizer solution. Employees observed not changing gloves during the inspection. Change gloves with proper frequency.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Refrigerated Units- Interior of units shelves doors gaskets bottoms soiled. Exterior doors and handles soiled. Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: Sushi Service- Sea legs 45F. Stored 40 mins. Remove to Walk-In to chill before.Maintain cold at or below 41F. Under Counter Units- Melon stored on top 48F. Cut 30 mins before. Remove and store at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Sushi Service- Cutting carrots and avocadoes without rinsing first. Wash properly before cutting vegetables. Raw tuna next to cooked shrimp in sushi case. Store properly. Under Counter Units- Raw fish stored next to vegetables. Ensure raw foods not stored next to or above ready to eat food. Cook Line- Rice stored in container at soiled end of warewash. Remove.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: No evidence of hand washing. Hand sink water ran cold sink was dry. None observed washing hands during the inspection. Re-train staff. Employees instructed to wash hands with proper frequency.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Warewash- Low temp dish machine not registering chlorine. Sanitizer 0 ppm. Repair to maintain 50-100ppm. Manual warewash- Pots were only rinsed with water and scrubbed. Demonstrate proper Wash-Rinse-Sanitize. Provide training-see hand out.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Ice Machine interior bin with pink slime like substance. Clean and sanitize.
code 22-4-601/602.11** · serious findingstatus: Pass
Cross Connection Back Siphonage Backflow

Inspector note: Ice machine drain hose direct to sewage. Plumb properly.
code 30-5-203.14** · serious findingstatus: Pass
Food Thermometers Provided

Inspector note: No food thermometer on site. Provide.
code 05-4-302.12* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: Chicken improperly thawing in stagnant water. Defrost properly (see hand out).
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Several utensils stored in product. Remove. Store with handle above the product or on a dry and clean surface.
code 10-3-304.12* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Sushi Service- Cutting boards heavily stained scored. Replace. Remove paper towel from toaster oven handle. Maintain smooth durable cleanable. This includes front sushi station and rear kitchen. Refrigerated Units- Cup inside sauce containers. Provide handled utensil to dispense.
code 14-4-202.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Dish Machine not sanitizing properly. Repair.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Staff unable to demostrate proper manual warewash. Ware wash properly.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Floors under cook line with heavy build up and soil. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
Walls/Ceilings Designed Constructed Installed

Inspector note: Cook Line- Grease dripping from hood.Clean properly. Sides of equipment soiled with heavy grease. Clean properly. Walls between and behind equipment with grease. Clean properly.
code 37-6-201.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Employees personal items (hand bags clothing) stored on dry storage racks. Remove.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 13, 2014: 4 findings recurred. 15 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.