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Samurai Kuang Eatery

December 10, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Eel is in the toaster at 64F. Provide proper hot or cold holding of above 140F or below 41F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: They stopped using the meter and switched to pH strips but haven't updated the HACCP plan. Update plan. The pH logs only go back 30 days and the HACCP plan is unorganized. Organize the plan so everything can be found quickly
code M-8-103.12*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: Fish is thawing at room temperature. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: They are working on the whole order if chicken. When a delivery is received move to the refrigerator and work on one case at a time to keep items under 41F
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: They are using plastic strainers that have chipping plastic and bamboo boards with large spaces in them. Provide food grade equipment that is smooth cleanable and durable.
code 14-4-202.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 5, 2013: 5 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.