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Santouka

December 14, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cut scallions 53F / Discussed using ice to keep cold due to space constraints / Moved to refrigeration to cool down
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: 2 separate containers of pork sitting out 1 63F and the other at 90F / Provide 135F or above. Pork can also be cold held at 41F or below. Food moved to steam table
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Hand Drying Provision (Pf)

Inspector note: No paper towels at the upstairs hand sink / Provide
code 590.006/6-301.12-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Rice scoop stored in stangnant water / Discontinue and store as stated below.
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Cleaning Frequency and Restrictions (C)

Inspector note: Ceiling vents in basement with visible dust build up / Clean to remove Walls near cookline in basement with visible soils / Clean to remove
code 590.006/6-501.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 10, 2021: 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.