✓
Santouka
November 29, 2017 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 10 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Pork in hot holding at 124F for less than 1 hour per PIC. Unit temperature increased- Products at above 140F at completion of inspection
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employee at lower prep area unable to properly wash hands at blocked handsink- Both lower level sinks visibly dry. Employees must properly wash hands before food prep
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Location AccessiblecriticalInspector note: Handsink at cookline blocked by large pot.Ensure handsink is accessible for proper handwashing
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Food Contact Surfaces CleanInspector note: Interior panel of ice machine with black mold like buildup- Clean with proper frequency
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Food Container LabelsInspector note: Numerous containers in prep with no lables- Provide
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Food ProtectionInspector note: Large pots with soup stored on floor at cookline- Must be stored a minimum of 6" off of floor- Corrected at time of inspection
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths stored in water with no quats sanitizer- Sanitizer must be maintained in sanitizer at 200-400ppm. Corrected at time of inspection
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Non-Food Contact Surfaces CleanInspector note: Cook tops with encrusted soils- Clean with proper frequency
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Improper Maintenance of FloorsInspector note: Walls behind cooklin with food splashes- Clean
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Fixture's not properly shieldedInspector note: Light in walkin not properly working- Replace
What changed since the previous inspection?
Compared with Fail on November 20, 2017: 10 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.