Shore Leave / No Relation

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Prepared sushi fish is being placed in a wooden sushi bento box for service was noted in service refrigeration at 47F-48F Per the PIC the fish was prepared 1 hour prior to the inspection and placed in refrigeration at 38F During the inspection the bento boxes were removed from the service refrigeration and placed in the walkin at with an internal temperature of 35F. The temperature was again noted 20 minutes later at 47.4F. Reviewed the process with the chef to reduce the product temperature to 41F or below before placing the fish in the wooden bento boxes used for presentation
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
  Inspector note: Incomplete consumer advisory- disclosure and reminder on the paper menu used for No Relation and the online version Reviewed at this time- Make corrections
  code 590.003/3-603.11-PF** · serious findingstatus: Fail
• ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
  Inspector note: Vegetable slicer at the sushi bar located in No Relation with dried on soils- Removed at the time of the inspection ans washed/sanitized
  code 590.004/4-601.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 24, 2024: 3 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.