✓

Nagomi

March 10, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

Location Accessiblecritical

Inspector note: Containers of raw food stored in the handwash sink near the warewash area. Restrict use to hand washing only. Clean and sanitize properly.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Re-train staff with regard to handwash sink usage.
code M-2-103.11*** · critical food-safety factorstatus: Pass
PHF's Properly Thawed

Inspector note: Raw shrimp being thawn in room temperature. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Raw meat/seafood stored next or above vegetables at the refrigerating unit near the cooking line. Separate properly.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Temperature gauge at the low temp dish machine not functioning. Repair.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths sanitizer solution registered less than 100ppm. Maintain between 200-400ppm.
code 21-3-304.14* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Hot water at the cooking line hand wash sink registering 84F. Repair to maintain 110F or above.
code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 3, 2015: 7 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.