Shabu Zen Restaurant

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: The garlic and oil is stored at room temperature 60F. Provide proper cold holding of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Cleancritical
  Inspector note: The low temp dishwasher is washing at 150F and rinsing at 160F and setup with sanitizer but there is no reading. Either make the dishwasher low or high temperature and be sure that equipment is getting cleaned and sanitized.
  code 20-4-703.11*** · critical food-safety factorstatus: Pass
• ✓Separation/Sanitizer Criteriacritical
  Inspector note: The sanitizer at the three compartment sink behind the bar is setup with over 400 ppm quats. Provide proper sanitizer levels.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
• ✓Test Kit Provided
  Inspector note: There is no test kit for the low temp dishwasher. Provide.
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: The handsink in the employee bathroom handsink was cold. Provide on demand hot water.
  code 29-5-201/02.11* · lower-severity findingstatus: Pass
• ✓Toilet Enclosed Clean
  Inspector note: The bathroom door is not self-closing. Provide self closing door.
  code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 7, 2014: 6 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.