Olitoki

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings6
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Kimchi stored in containers on a shelf in the basement prep area- 70 F. Provide cold hold temperature of 41 F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf)
  Inspector note: Fod particles in basement hand sink. Use the hand sink for hand washing only. Clean out hand sink.
  code 590.005/5-205.11-PF** · serious findingstatus: Fail
• ⚠️Identifying Information Prominence-Original Containers (Pf)
  Inspector note: Provide labels for spray bottles containing toxic chemicals
  code 590.007/7-101.11-PF** · serious findingstatus: Fail
• ⚠️Good Repair and Proper Adjustment-Equipment (C)
  Inspector note: Remove ice build inside freezer.
  code 590.004/4-501.11-C* · lower-severity findingstatus: Fail
• ⚠️Cutting Surfaces (C)
  Inspector note: resurface or repalce worn and stained cutting board on the cold unit in the kitchen.
  code 590.004/4-501.12-C* · lower-severity findingstatus: Fail
• ⚠️Floors Walls and Ceilings-Cleanability (C)
  Inspector note: clean the floor area under and around the basement hand sink 2 bay sink and the prep table. Remove buildup of soils. Clean the walls around the 3 bay sink. In the main kitchen clean the floor under the hot line.
  code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 8, 2021: 6 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.