Red Lantern

September 27, 2018 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking
  • failed findings17
  • critical findings5

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Failed findings

  • Coolingcritical
    Inspector note: cold station top well/chicken pieces 103 degrees/provide proper cooling methods before line service at41 degrees or below sushi station/pre-made sushi rolls 60 degrees/properly cool in walk in before placement at 2 door undercounter
    code 03-3-501.14*** · critical food-safety factorstatus: Fail
  • Cold Holdingcritical
    Inspector note: hot line/spring roll 62 degrees diced tomato 55 degrees/sushi station raw tuna 50 degrees/provide proper temperature of 41 degrees or below
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Separation Segregation Cross Contaminationcritical
    Inspector note: walk in/properly store all raw meats
    code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
  • Location Accessiblecritical
    Inspector note: hot line handsink/containers stored in sink/keep sink accesible
    code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
  • Conformance w/ Approved Procedurescritical
    Inspector note: sushi station/provide updated haccp plan with lab test for ph/employee training sign off/distilled water/ph meter instructions
    code M-8-103.12*** · critical food-safety factorstatus: Fail
  • Food Contact Surfaces Clean
    Inspector note: front line/clean/sanitize knives and cutting boards between use clean/sanitize interior of ice machine
    code 22-4-601/602.11** · serious findingstatus: Fail
  • Insects Rodents Animals
    Inspector note: wait station/remove evidence of rodent droppings from floor lower level freezers and bulk food bins/remove evidence of rodent droppings from floor mop sink/remove evdence of fruit flies
    code 35-6-501.111/.115** · serious findingstatus: Fail
  • Food Protection
    Inspector note: wait station/provide covers to employee drinks dishroom/store all cutting boards 6 inches off floor
    code 08-3-305-307.11* · lower-severity findingstatus: Fail
  • Food Contact Surfaces Design
    Inspector note: wait station/provide drain hose to soda guns salad prep/resurface worn white cutting boards dishroom/provide proper drying rack for cutting boards bar/provide soda gun holders
    code 14-4-202.11* · lower-severity findingstatus: Fail
  • Dishwashng Facilities
    Inspector note: dishroom/3 bay sink/provide proper access and set up of sink
    code 16-4-501.11/.15* · lower-severity findingstatus: Fail
  • Equipment Thermometers
    Inspector note: dishroom/high temp/repair gauges hot line/provide the internal thermometers to all reach in units • salad station/provide accurate internal thermometer
    code 17-4-204.112/.115* · lower-severity findingstatus: Fail
  • Wiping Cloths Clean Sanitize
    Inspector note: salad station/provide wiping cloth solution
    code 21-3-304.14* · lower-severity findingstatus: Fail
  • Non-Food Contact Surfaces Clean
    Inspector note: wait station/clean cabinets and shelving
    code 23-4-602.13* · lower-severity findingstatus: Fail
  • Installed and Maintained
    Inspector note: restrooms/repair all sensors to provide proper flow of hot water for 20 seconds
    code 29-5-201/02.11* · lower-severity findingstatus: Fail
  • Hand Cleaner Drying Tissue Signage
    Inspector note: bar/restrooms/kitchen/provide paper towels in dispensers and clean all sinks restrooms/provide covered waste receptacles
    code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
  • Improper Maintenance of Floors
    Inspector note: dishroom/regrout floor as needed
    code 36-6-501.11-.12* · lower-severity findingstatus: Fail
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: dishroom/clean/resurface worn walls
    code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 1, 2017: 17 findings appeared for the first time.

Browse this restaurant's inspections

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.

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