Cooked?✕
Poke Bento
May 21, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings23
- critical findings9
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw fish stored with cooked foods and ready to eat foods on top of open prep unit - Serving line
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed no hand washing during inspection. Observed cutting raw tuna proceded to open refrigerated doors and other food contacts and equipment without removing contaminated gloves and washing hands. Observed employee placing hair restraint on in ware washing area and proceded to resume duties without proper removal of contaminated glove and washing hands. Main and only hand sink in kitchen/prep not equipped with hand soap and drying device. Certified food protection manager must train all employees on proper glove use hand washing to prevent contamination
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Good Hygienic PracticescriticalInspector note: Chef coughing into hands and resuming duties without washing hands same chef was coughing in the food prep/warewashing areas and not properly covering cough and continued with duties. Educate employees on proper hygienic practices.
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Food Contact Surfaces CleancriticalInspector note: Low temp dish machine 0 PPM - PIC was instructed that all ware washing must be performed in 3 bay sink in compliance with the food code. Observed ware washing staff washing large pot and proceeded to place pot in storage without properly sanitizing and air drying
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Location AccessiblecriticalInspector note: Hose from ice machine draining into hand sink - Kitchen Spoon in hand sink basin - Serving/food handling line Stains in hand sink basins - evidence hand sinks are use for other purposes - Serving areas
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Labeled Common NamecriticalInspector note: Toxic chemical spray bottles not labeled - Kitchen/prep/serving/warewashing/storage areas
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemical stored with clean equipment on shelving - Ware washing area Cement containers stored with food items - Storage room Plant in soils stored on food prep table - Prep/kitchen
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PIC Performing DutiescriticalInspector note: Person in charge could not demonstrate proper knowledge in food safety and santiation and overseeing day to day operations to ensure establishment operates as required by 105CMR590.000/1999 FDA food code. Employees could not provide/show that they have been propely trained in food safe and sanitation as it relates to their assigned duties by the certified food protection manager. Provide proper training in food safety and sanitation as it relates to their assigned duties per code. Owner/operator must provide proof of training prior to reinspection. Mulitple risk factors critical and non critical violations noted on inspection.
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Consumer AdvisoriescriticalInspector note: Current Status of Consumer Advisory Language Regarding § 3-603.11 Advisory regarding raw and under cooked animal products incomplete and is not in compliance. Allergen advisory missing from menus menus boards and/or point of sale - advisory is not worded per code. (2) Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (b) Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.
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Insects Rodents AnimalsInspector note: Evidence of rodent droppings on floor under and behind all equipment throughout out prep/kitchen/serving/storage and ware washing areas Provide full extermination and IPM report prior to reinspection.
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Food ProtectionInspector note: Mouse trap on top of soy sauce container. Container under direct piping from hand sink - Ware washing Open food not stored in food grade covered containers - Kitchen/prep/storage/serving area Food equipment/utensils stored under hand sink - Serving line Per PIC the food the food prep sink as he indicated as being used is being used for other purposes. Waste hose from coffee units draining into prep sick apron stored in prep sink green scrub pad and dirty equipment stored in food prep sink - Kitchen
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Food Utensil StorageInspector note: Wooden spoon stored in standing water - Food prep Plastic utensil to scoop rice stored in standing water - Serving/prep line
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Non-Food Contact SurfacesInspector note: Using crates for shelving - Discontinue and provide adequate shelving with a 6" clearance above floor. Interior of walk in unit leaking - Repair
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Equipment ThermometersInspector note: Thermometers missing from refrigerated units throughout Kitchen/prep/serving/storage/ware washing areas
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Test Kit ProvidedInspector note: No quats test kit for sanitizing at 3 bay sink
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing soluntion between uses - cloths stored on equipment shelving between uses.
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Non-Food Contact Surfaces CleanInspector note: Built up soils on exterior of dish washing machine Built up soils on interior and exterior of refrigeration and freezer units - Kitchen/prep/serving and storage areas
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Clean Equipment & Utensils StorageInspector note: Pots pans etc not inverted - Kitchen/prep/storage/ware washing area
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Improper Maintenance of FloorsInspector note: Built up soils food and organic material on floor under and behind all equipment - evidence of rodent droppings - Kitchen/prep/serving/ware washing/storage areas Tape on ceiling in ware washing area
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Gap exist on bottom of doors to the exterior - Pest proof Front door open - Keep closed or provide proper outer openings to prevent pest/rodents etc. from entering establishment Heavy built up soils on walls curtains all attached fixtures throughout out Kitchen/prep/serving/storage/ware washing area Block of wood between hood filters above fry station
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Premises MaintainedInspector note: Establishment clutted with unnecessary and unused items/equipment Personal items stored with food storage and food contact equipment Unused refrigeration units and equipment shall be removed to declutter
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Soiled Linen StorageInspector note: Dirty cloths stored on equipment throughout establishment Dirty linen stored in ware washing area
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Anti-ChokingInspector note: No employee on the premises trained in anti choking - While food is being stored there shall be an employee on the premises trained in anti choking
What changed since the previous inspection?
Compared with Pass on October 16, 2017: 23 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.