Cooked?✓
Seoul
March 15, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 14 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Chopped garlic being held at ambient room temperature at 54F. Discontinue. Maintain cold holding at 41F or below.
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Location AccessiblecriticalInspector note: Handsink at basement cookline obstructed with 5 gallon buckets and trash barrell. Maintain clear access to handwashing facilities.
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PIC Performing DutiescriticalInspector note: CFPM not monitoring proper adherence to HACCP plan not maintaining shellstock records properly not montoring temperature controls for PHF foods and proper food protection storage protocols. Maintain proper adeherence to HACCP plans and requirements for active managerial control of the establishment.
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Conformance w/ Approved ProcedurescriticalInspector note: Rice from previous business day per sushi chef being held at ambient room temperature. Rice must be disposed of daily per directions on HACCP plan and held no more than 24 hours. Discontinue holding rice overnight. Lab report from August of 2015. Provide current 2016 lab report for acidifcation of sushi rice. HACCP plan maintained in disorganized manner. Provide updated HACCP plan and submit to health division for approval.
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Tags & RecordsInspector note: One bushel of cherry stone clams being held in walk in cooler with no shellstock tag with product. PIC provided shellstock for bushel of clams in question. PIC stated shellstock tags are thrown away when inventory is exhausted. Discontinue and maintain shellstock tags in chronological order for 90 days per code requirements.
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Food Container LabelsInspector note: Multiple squeeze bottles at sushi bar and basement cookline without proper labeling. Provide.
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Inadequate Facilities/Cooling MethodsInspector note: Kimchi stew being held in walkin cooler at 56F made previous day per chef. Ensure product is cooled properly to 41F or below within 6 hours. PIC voluntarily disposed of product.
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Food ProtectionInspector note: Multiple foods being stored directly on floor in both basement walk in cooler. Store foods protected and elevated atleast 6" off the floor. Raw shaved steak being stored on top of ready to eat sauces in walk in cooler. Store raw foods seprately in a manner that avoids potential contamination of ready to eat foods.
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Non-Food Contact SurfacesInspector note: Basement coffin freezer door in disrepair with broken hinge and being held together with duct tape. Repair. Knife handle observed with duct tape. Remove and maintain surfaces smooth durable and cleanable.
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Test Kit ProvidedInspector note: Quats test kit water damaged. Provide new test kit.
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Non-Food Contact Surfaces CleanInspector note: Reach in freezer at sushi bar with heavy frost builup inside. Clean to remove. Exterior of barrel holding dry rice with food soil buildup. Clean to remove.
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Toilet Enclosed CleanInspector note: Employee restroom soiled and accumulated with multiple chairs and boxes. Clean restroom. Remove clutter of items.
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Adequate Number Frequency Vermin ProofInspector note: Trash recepticle in employee restroom with out cover. Provide covered waste recepticle.
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Improper Maintenance of FloorsInspector note: Floor in walkin freezer with heavy buildup. Clean to remove.
What changed since the previous inspection?
Compared with Fail on March 8, 2016: 14 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.