Cooked?✕
Shabu Shabu Toki
November 3, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings23
- critical findings10
Failed findings
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Parasite DestructioncriticalInspector note: Provide updated / current parasite destruction records for the sushi fish. They should be maintained in the HACCP plan.
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Separation Segregation Cross ContaminationcriticalInspector note: The following were observed during the inspection. A styrofoam container of raw fish was observed above a carton of green onion. The rice cooker is located beside the mop sink. The internal and external components of the cooker are subject to contamination from the mop sink. The food utensils stored above the mop sink basin are subject to contamination from the mop sink. Both food equipment and utensils must be securely stored to avoid cross contamination issues. Staff were observed cleaning the rice cooker and other utensils in the food preparation sink. The two-basin food preparation sink should not be utilized for ware washing. Soaps food soils and sanitizer from the ware washing activities could cross contaminate the foods washed within the sink. The large wooded sushi rice mixing bowl observed within the basement is not an approved food contact surface. Furthermore the wooden surfaces have been stained by mold. The bowl is not to be utilized for food production.
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Adequate Handwashing/Where/When/HowcriticalInspector note: The sushi chef continued to wash his hands within the three-basin sink behind the sushi preparation area. Once the violation was identified the chef continued to avoid the hand sink. Provide proper training. The chef and staff must wash their hands after a change of duties.
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Prevention of Contamination from HandscriticalInspector note: The chef must wear gloves when handling raw fish for sushi use. Review.
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Food Contact Surfaces CleancriticalInspector note: No sanitizing buckets or sanitizing spray bottles were observed within the active food preparation areas. The surfaces must be properly cleaned and sanitized each morning before the start of food preparation. Sanitizing buckets must be maintained at each station throughout the day.
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Person in charge AssignedcriticalInspector note: During morning preparation there was no assigned person in charge. During restaurant operation a knowledgeable person must be assigned to oversee proper food preparation and hygienic practices.
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PIC KnowledgecriticalInspector note: The person in charge could not perform the testing required for the sushi HACCP plan. The person in charge has not educated the staff as to the proper execution of the plan performance of proper hand washing and/or hygienic practices. The person in charge is not familiar with the proper storage of clean utensils. Review with staff and management.
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PIC Performing DutiescriticalInspector note: As a PIC it is the duty of the PIC to educate their staff about food safety hygienic practices illness policy HACCP compliance etc. Based on the violations cited and the observations made by the Health Division the PIC that has been assigned has not been performing duties as required by law.
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Consumer AdvisoriescriticalInspector note: The consumer advisories have to be updated/corrected as discussed during the inspection. *(the allergen information must be posted as discussed)
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Conformance w/ Approved ProcedurescriticalInspector note: pH logs for the sushi rice have not been maintained since 3/10/10. The staff were not observed to be following the HACCP plan that was approved by the City of Boston Health Division. The staff management and chef must follow the proper HACCP Plan or submit a revised plan for approval. The sushi rice must be submitted to a certified laboratory for pH testing.
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Food Contact Surfaces CleanInspector note: The rice cooker was soaked and cleaned within a two-basin vegetable preparation sink. Equipment and utensils must be cleaned and sanitized in a three-basin sink (washed rinsed and sanitized) or the high temperature dish machine.
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Food Container LabelsInspector note: Several bulk containers of food products were observed within the basement storage areas without labels. The containers included dried shrimp or bonito flakes a five gallon container of unknown content and another plastic container of unknown product. Provide proper food product labels.
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Washing fruits and veg's.Inspector note: The spinach was not washed prior to preparation. The adjacent food preparation sink contained the interior components of the rice cooker.
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Food ProtectionInspector note: Bulk containers must be properly sealed or contained once opened. The bag of potato starch was open during the inspection. A glove was observed within the bag. Gloves/utensils should not be left within the bag.
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Food Utensil StorageInspector note: Food utensils cannot be stored above the mop sink. Utensils cannot be stored between preparation tables and the refrigeration units. Rice scoops cannot be stored in stagnant water.
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Food Contact Surfaces DesignInspector note: Provide separation between the rice cooker and the mop sink basin. The barrier must be adequate to prevent splash/contamination from the mop basin and bucket.
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Non-Food Contact SurfacesInspector note: The bare wooden shelving within the basement must be sealed. Surfaces must be smooth durable cleanable and non-absorbent.
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Test Kit ProvidedInspector note: Provide chemical test strips for the three-basin sink and sanitizing buckets. The staff were not familiar with the location or presence of any test strips.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths must be stored within sanitizer when not in use.
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Clean Equipment & Utensils StorageInspector note: Clean equipment cannot be stored above or within the mop sink area. Once cleaned dining utensils must be stored properly to avoid bare hand contact with the food contact surfaces.
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Hand Cleaner Drying Tissue SignageInspector note: Hand wash signage soap and towels must be stored at each hand sink. The soap and towels must be promptly replaced once the dispensers are empty.
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Improper Maintenance of FloorsInspector note: Clean to remove the ice build-up on the floor/entrance of the walk-in freezer.
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Premises MaintainedInspector note: Cell phones cannot be stored within active food preparation areas.
What changed since the previous inspection?
Compared with Pass on February 14, 2008: 23 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.