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Sakura Japan

January 31, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

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Failed findings

Separation/Sanitizer Criteriacritical

Inspector note: tested sanitizer in 3rd bay and was reading of chlorine sanitizer was 200+ppm at beginning of inspection had assistant manager empty 3rd bay and start process over and chlorine tested at 100ppm.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Assistant manager and chef unsure of proper cooking temperatures train all employees on proper cooking temperatures. Also manager to train all employees on proper set-up of 3 bay sink. (manager arrived after inspection started and he knew all cooking and hot holding temperatures: will train all employees
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: labels on bulk food containers in chinese only provide english labels
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 1, 2011: 3 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.