✓

Sakuraabana Inc

March 29, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: Raw shelled eggs stored ontop shelf over RTE foods in walk-in refridge in basement.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Good Hygienic Practicescritical

Inspector note: Multiple staff observed drinking from Open beverage containers in kitchen area.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC/CFM not performing required Codes as evidenced from Inspection and violation cited/noted including bare bhand contact with RTE foods as witnessed from staff at front counter with CFM.(Cucumber).Pan in handsink at front counter.Raw shelled eggs on top shelf in Walk-in over Produce(lettuce etc)..CFM trying to test a Chlorine sanitizer with Quat test paper.No available approved HACCP plan available for review logs not filled outr(PH) no letter from vendor on frozen fish CFM/PIC has NO idea what method of Calibration is used on meter-cant explain procedure-no logs available as well as Time/temperature controls for procedures utilized.It's clear from Initial Inspection and 24hr compliance for critical violations that PIC who happens to be the CFM is unsure of what are proper safe food principles and practices.I asked the same questions today on type of Sanitizer used in 3bay sink with associated concentration and he didn't know(although there is a sign posted at sink).Same issue with dishwasher.Staff observed again today using bare hand contact with RTE food washing pan in food prep sink and using handsinks for additional usage.PIC doesn't seem to understand the concept of cross-contamination as evidenced by raw animal foods again stored over produce and RTE fruit in Walk-in.Also the same cutting board was observed usage for cutting raw fish and for vegetable use.I tried to explain seperate cutting surfaces knives bamboo mats sanitizer buckets etc.Due to this disconnect and lack of basic understanding of Safe food practices that was learned by individual back in 2008 by Certificate hanging on wall a recertification needs to occer ASAP.Provide documentation that an upcoming course has been signed up for.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Use of home storage bins in walk-in refridge and elsewhere within facility.Discontinue use and provide proper NS7 approved food storage containers.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Utensil(s) stored in stagnant water(for rice).
code 10-3-304.12* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Ice machine tubing draining into handsink in bottom DR service station.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Toilet Enclosed Clean

Inspector note: No covered wate receptacle in unisex restroom in basement DR area.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 22, 2010: 10 previous findings did not recur.

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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.