Cooked?✕
Nagomi
February 1, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings16
- critical findings6
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Oranges stored on bottom shelf next to raw eggs Person in charge took corrective action during inspection.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed multiple food handlers leaving and re-entering the kitchen wearing disposable gloves. Observed no hand washing being performed during inspection. • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do. • Wash hands properly when hands become contaminated and in between these changes of glove (a 20 second scrub with soap warm water and dry off with a drying device).
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Food Contact Surfaces CleancriticalInspector note: Low temp dish machine 0 PPM of chlorine - Must maintain 50-100 PPM. 3 bay sink equipped with Quatanary Sanitizer - All ware washing must be performed in 3 bay sink until low temp dishwasher is maintaine 50-100 PPM (Chlorine) Dish washing company called by PIC
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Separation/Sanitizer CriteriacriticalInspector note: Chemical stored on self with food.
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PIC KnowledgecriticalInspector note: Full time on site certified food protection manager is not certified in allergen awareness.
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PIC Performing DutiescriticalInspector note: (Employee illness policy does not include the SYMPTOMS and MEDICAL DIAGNOSIS and reporting to Board of Health reportable diagnosis. Employee illness policy per code has been provided and discussed with the person in charge at inspection. • Sushi rice was prepared by a chef that has not been trained in the HACCP. Provide a list of all employees that have been trained in the HACCP for sushi rice. Employees trained by PIC
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Food Container LabelsInspector note: Bulk food containers not labeled.
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Food ProtectionInspector note: Food items store on floor in walk in freezer. Elevate all food products 6" above the floor on shelving. • Items stored on top of ice machine.
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Non-Food Contact SurfacesInspector note: Remove foil from shelving & cooking equipment. • Rust on exterior of grease trap.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths out on counter / Store properly in sanitizer solution.
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Non-Food Contact Surfaces CleanInspector note: Built up soils on food containers. Clean to remove. • Encrusted food & grease on cooking equipment. Clean top sides etc. to remove all soils. • Heavy soil build up on interior and exterior of refrigeration units. Clean to remove. • Exterior of sushi case with visible soils / Clean to remove.
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Clean Equipment & Utensils StorageInspector note: Built up soils on switches and exterior of dish machine.Clean to remove all build up.
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Installed and MaintainedInspector note: No hot water at hand sink in Men's room All male employees have been instructed to use handicap bathroom (hand sink is supplied with hot and cold running water) by the person in charge. • Faucet at front hand sink with a steady drip / Repair.
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Improper Maintenance of FloorsInspector note: Floors at sushi bar heavily soiled especially along the wall / Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on light switches (bathrooms) walls etc. Peeling paint on walls • Visiabie grease build up on hood. Provide scheduled date for hood cleaning.
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Inadequate LightingInspector note: No light in storage behind sushi bar.
Checks marked passed
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CoolingcriticalInspector note: Chicken broth cooked at 12:00pm cooling at room temp 109F (temperature taken at 1:36pm) Transferred to walk in / Another temperature taken again at 2:00 in walk in - 102F / Management removed from walk in to reheat to 165F for 15 seconds / Educate staff and practice proper cooling requirements.
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Cold HoldingcriticalInspector note: Cooked chicken 47F / Provide proper cold holding temperatures. • Cut lettuce and cucumbers sitting out at 48F / Provide proper cold holding temperatures. • Raw shell eggs out a 65F / Provide proper cold holding temperatures.
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Food Thermometers ProvidedInspector note: Reach in at sushi station missing thermometer / Provide.
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Food Utensil StorageInspector note: Knives stored in between equipment / Discontinue. • Utensils in stagnant water / Remove and properly store.
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Test Kit ProvidedInspector note: Provide test kits for Quaternary Ammonia at 3 bay sink.
What changed since the previous inspection?
Compared with Pass on September 15, 2015: 16 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.