✓

Santouka

March 10, 2021 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 16 code checks were marked passed.

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Checks marked passed

When to Wash (P)critical

Inspector note: Food workers not washing hands with proper frequency. Retrain staff.
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cold hold raw salmon 54F cooked pork 56F. partially cooked raw shell eggs 54F. Maintain cold holding 41F or below. see disposal order for items out of temperature. PIC stated items prepared day prior.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cooked eggs hot held 125F cooked pork 122F. Maintain proper hot holding temperatures at 135F or above.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)critical

Inspector note: Multiple foods that were temperature abused discarded on site under disposal order.
code 590.003/3-701.11-P*** · critical food-safety factorstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Multiple P & Pf violations. Provide active managerial control
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
Non-Continuous Cooking of Raw Animal Foods (Pf)

Inspector note: Establishment par cooking raw shell eggs. Provide procedures submitted to health department.
code 590.003/3-401.14-PF** · serious findingstatus: Pass
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: Multiple containers of partially cooked raw shell eggs not date marked in walkin cooler.
code 590.003/3-501.17-PF** · serious findingstatus: Pass
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector note: Consumer advisory missing reminder for soft cooked eggs.
code 590.003/3-603.11-PF** · serious findingstatus: Pass
Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector note: Walkin cooler with holding temperature of 49F. Multiple foods in unit voluntarily discarded. Issued disposal order. Alternative means to cold hold TCS foods in walkin freezer and reach in coolers on site holding below 41F.
code 590.004/4-301.11-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Handsink in basement obstructed with bucket. Maintain free access.
code 590.005/5-205.11-PF** · serious findingstatus: Pass
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Bowl of broth stored at cookline next to soiled plastic cart uncovered. Store protected.
code 590.003/3-305.11-C* · lower-severity findingstatus: Pass
Frozen Food (C)

Inspector note: Multiple gallon containers of sauce labeled keep frozen observed being stored in a defrosted state. Issued disposal order.
code 590.003/3-501.11-C* · lower-severity findingstatus: Pass
Thawing (C)

Inspector note: Observed ROP packaged pork thawing at room temperature. Thaw properly.
code 590.003/3-501.13-C* · lower-severity findingstatus: Pass
Nonfood Contact Surfaces (C)

Inspector note: Clean shelving near cookline of visible soils floors under cookline equipment walls in stairway with visible soils. Clean to remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector note: HVAC vent in dining area with rust and soils. Clean to remove. HVAC duct work in basment covered with blanket in ceiling with what appears to be mold on wall surfaces near unit. Clean to remove. Make all necessary repairs.
code 590.006/6-501.14-C* · lower-severity findingstatus: Pass
When a HACCP Plan is Required (C)

Inspector note: Establishment cooking commercially prepared cooked pork in a vacum sealed package. Provide further information from the manufacturer on proper cooking process. Submit HACCP base cooking procedures with temperature perameters to ISD health division. Discontinue process until further details are known.
code 590.008/8-201.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 9, 2021: 16 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.