✓

Samurai Express

November 7, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on November 2, 2016: 4 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.