Cooked?✕
Samurai Boston
February 17, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings20
- critical findings6
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw fish stored with cooked/ready to eat foods - Sushi Bar Using same cutting board and equipment to prepare ready to eat and raw animal products - Sushi Bar
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed no hand washing being performed unless instructed to do so by inspector and PIC Observed food handler handing raw fish and resumed duties without removing disposable gloves and without washing hands
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Food Contact Surfaces CleancriticalInspector note: Dirty pan in sanitizing solution in 3 bay sink
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Person in charge AssignedcriticalInspector note: No person in charge
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PIC KnowledgecriticalInspector note: Certifed food protection manager not certified in allergen awareness.
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PIC Performing DutiescriticalInspector note: HACCP - No proof annual review was conducted No proof that all employees handling Sushi Rice have been trained by the certified food protection manager in the HACCP. All employees must be trained in food safety and sanitation as it relates to their assigned duties per code by the certified food protectin manager.
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Food Contact Surfaces CleanInspector note: Not properly washing food contact (dirty pan) prior to placing in sanitizing bay
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Food Container LabelsInspector note: Food containers not labeled
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Food ProtectionInspector note: Crackers and other food items stored directly under piping for hand washing facilities. • Open foods not stored in food grade covered containers. • Paper towels stored above food prep sink.
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Non-Food Contact SurfacesInspector note: Glass doors to sushi display cases cracked • No divider/splash guard between hand sink and customer ice. • No splash guards between hand sinks and food prep. • Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps • Remove tape on counter top • Using crates (milk and soda) as shelving. Provide adequate shelving 6" above the floor
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Three Compartment SinkInspector note: No drain board to allow for proper air drying
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths not stored in sanitizing solution per code.
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Non-Food Contact Surfaces CleanInspector note: Built up soils on shelving • Cooking equipment encrusted with food particles and grease build up
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Clean Equipment & Utensils StorageInspector note: Food contacts not inverted on shelving Bowls etc stored under hand sinks
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Single Service Articles Stored DispensedInspector note: Straws at bar not in their original wrapping/protected from contamination
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Installed and MaintainedInspector note: Faucet leaking at 3 bay sink
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Hand Cleaner Drying Tissue SignageInspector note: No signage at hand sink in men's room
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Adequate Number Frequency Vermin ProofInspector note: No covers for waste receptacles Using food containers as trash receptacles at bar
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Improper Maintenance of FloorsInspector note: Built up soils on floor under and behind all equipment
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Inadequate LightingInspector note: Dim lighting in ware washing area
What changed since the previous inspection?
Compared with Pass on November 23, 2015: 20 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.