Samurai Express

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings4

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Miso soup in hot holding 127F. Ensure product is maintained at 140F or above. Product in unit for 1.5hours. Unit temp increased at time of inspection
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Multiple fried products including sweet potatoe and shrimp on counter 82F. Per PIC product out of temperature control for 45min. Ensure product is held at 140F or above or 41F or below. Cut cucumber and lettuce on counter 79F. Products placed in refrigeration at 39F
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: Violation of non compliance with HACCP at establishment noted on multipleinitial inspections. PIC must properly monitor requirementsof approved HACCP. Multiple violations for hot and cold holding. PIC must properly manage
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: Updated lab report for PH testing of rice not available at establishment at time of inspection. Documentation of ph testing from lab required as part of the HACCP. Provide documentation to Health Department and keep copies as part of HACCP
  code M-8-103.12*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 6, 2016: 4 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.