✓
Shabu-Zen
January 13, 2023 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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Sanitizers Criteria-Chemicals (P)criticalInspector note: Low Temp Dish Machine registered above 200ppm of clorine. Repair to mantain 50-100ppm.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: No written procedures for hot pot usage and cooking time of raw meats. Customers are instructed by the servers when served. Provide proper written proceddures with regard to time and temperature to ensure customers know how to fully cook the raw meat/seafood.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Can opener with rust at knife area. Clean to remove or replace. Employe states that slicer for raw meats cleaned once a day. Ensure that it's cleaned and sanitized every 4 hours or upon food change as needed.
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Wiping Cloths Use Limitation (C)Inspector note: Several wiping cloths observed wet on counters. Store properly in sanitizer solution.
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Nonfood Contact Surfaces (C)Inspector note: Dough mixer with rusted peeling paint on the exterior. Resurface properly to remove.
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Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Inspector note: Hood Vent Sticker expired. Provide a current one.
What changed since the previous inspection?
Compared with Fail on January 6, 2023: 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.