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Samurai Boston
February 18, 2016 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking
- failed findings10
- critical findings3
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
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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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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Non-Food Contact SurfacesInspector note: Glass doors to sushi display cases cracked • No splash guards between hand sinks and food prep. • Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps • Using crates (milk and soda) as shelving. Provide adequate shelving 6" above the floor • No divider/splash guard between hand sink and customer ice. • Remove tape on counter top
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Three Compartment SinkInspector note: No drain board to allow for proper air drying
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Wash Rinse Water Clean Proper Temperature.Inspector note: Rinse temperature at high temp dish machine 204 F Wash temperature reading error
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths not stored in sanitizing solution per code.
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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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Installed and MaintainedInspector note: Faucet leaking at 3 bay sink
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Improper Maintenance of FloorsInspector note: Built up soils on floor under and behind all equipment
Checks marked passed
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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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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 Surfaces CleanInspector note: Built up soils on shelving • Cooking equipment encrusted with food particles and grease build up
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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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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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Inadequate LightingInspector note: Dim lighting in ware washing area
What changed since the previous inspection?
Compared with Fail on February 17, 2016: 1 finding appeared for the first time. 9 findings recurred. 11 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.