Cooked?✓
Nagomi
February 9, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.
Checks marked passed
-
Separation Segregation Cross ContaminationcriticalInspector note: Beef and fish products stored on bottom shelf with Chicken Person in charge took corrective action during inspection.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Observed multiple food handlers leaving and re-entering the kitchen wearing disposable gloves. Observed food handler on cooking line handling raw shrimp and cooked shrimp wearing contaminated glove from raw shrimp. • 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).
-
PIC KnowledgecriticalInspector note: Full time on site certified food protection manager is not certified in allergen awareness. • *Per administrative meeting held on 2-2-16 - Owner must provide training by a qualified instructor and impliment procedures to ensure establishment can operate without risk factors and critical violations - And operate in a safe and sanitary manner.
-
PIC Performing DutiescriticalInspector note: 3 food handlers working sushi bar (only 2 of them have been recently trained in the HACCP per list provided by the person in charge) Provide a list of all employees that have been trained in the HACCP for sushi rice. Employees trained by PIC
-
Food ProtectionInspector note: Food items store on floor in walk in freezer. Elevate all food products 6" above the floor on shelving.
-
Non-Food Contact SurfacesInspector note: Doors on sushi fish refrigeration unit are not sealed tight (doors are loose and do not stay in place) • Remove foil from shelving & cooking equipment. • Rust on exterior of grease trap.
-
Wiping Cloths Clean SanitizeInspector note: Wiping cloths out on counter / Store properly in sanitizer solution. At reinspection saw multiple wiping cloths stored on cutting boards at sushi prep. Wiping cloths use for Raw Animal Products Ready to Eat foods and non food contacts shall be kept in a seperate sanitizing solution per code.
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Visiabie grease build up on hood. Provide scheduled date for hood cleaning.
What changed since the previous inspection?
Compared with Fail on February 1, 2016: 16 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Fenway
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.