Cooked?✕
Seoul
November 5, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings5
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed no hand washing by food handlers unless instructed by PIC Observed food handlers leaving food prep area and returning without changing gloves. Observed food handlers multitasking handling multiple food products equipment and not washing hands and changing gloves.
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Prevention of Contamination from HandscriticalInspector note: Food handler preparing sushi with bare hands.
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Location AccessiblecriticalInspector note: Observed hand sink being used for other purposes
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PIC Performing DutiescriticalInspector note: PH of rice not tested by a Lab within the last year. All food handlers preparing sushi have not been trained by PIC. Multiple risk factors noted on inspection. All food handers must be properly educated in food safety and sanitation as it relates to their assigned duties.
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Consumer AdvisoriescriticalInspector note: Provide allergen advisory on all menus Disclosure for raw fish missing on consumer advisory on "To Go Menus"
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Food Contact Surfaces CleanInspector note: Clean interior of ice machine
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Food Container LabelsInspector note: Bulk food containers not labeled
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Food ProtectionInspector note: Open foods not stored in food grade covered containers. • Remove wet cloth from under cucumber storage
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Food Utensil StorageInspector note: In use utensils stores in container of water
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Food Contact Surfaces DesignInspector note: Worn cutting boards
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Non-Food Contact SurfacesInspector note: Remove milk crates and provide adequate shelving 6" above the floor • Remove wet cloth towels from under cutting boards. • Rust on exterior of grease trap
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Equipment ThermometersInspector note: No thermometer in refrigerator display
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution. Provide separate sanitizing solution for wiping cloths used for Raw Animal Products ready to eat foods & nonfood contacts. • Using wiping cloths as pot holders
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Non-Food Contact Surfaces CleanInspector note: Clean shelving • Defrost upright freezer • Food & grease build up between cooking equipment Grease buildup in fryolator cabinets Grease build up on pipes behind cooking equipment
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Improper Storage of Re-usable UtensilsInspector note: Tongs stored on oven door handle
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Re-use of Single Service ArticlesInspector note: Evidence of reusing tin pans.
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Improper Maintenance of FloorsInspector note: Clean floor under and behind cooking equipment • Clean floor under & behind all equipment
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean ceiling tiles light shields and all fixtures • Clean fan guard in beer Walk in cooler • Peeling paint on pipe in hallway outside of walk in units • Remove cloth towel from ceiling and properly repair above chest type freezer
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Premises MaintainedInspector note: Remove all articles from steps to basement • Remove all unused and unnecessary equipment & articles from establishment • Remove articles from above lockers
Checks marked passed
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Labeled Common NamecriticalInspector note: Liquid soap not labeled. (corrected on site by PIC)
What changed since the previous inspection?
Compared with Pass on May 8, 2012: 19 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.