Sarku Japan

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cold Holding- Raw chicken in cold draw on service line- 48 F. Proviode a cold holding temperature of 41 F or below. Chicken was placed in walk in cooler to cool to 41 F. PIC reports chicken stored in draw for less than 30 minutes.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Floors Walls and Ceilings-Cleanability (C)
  Inspector note: On the service line/grill area replace missing hood filter to the hood system above the cooking line.
  code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 17, 2021: 2 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.