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Suishaya Restaurant
May 7, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings10
- critical findings4
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: The sushi chef is wiping the sushi knife with the same cloth after multiple preparations. The wiping cloth was not stored in sanitizer between uses. Without proper cleaning and sanitization there exists the potential for cross contamination of the knife and cutting board. It is also a potential violation of the allergen policy.
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Food Contact Surfaces CleancriticalInspector note: The chef was not properly cleaning and sanitizing the knife and cutting boards. There are specific procedures outlined within the HACCP plan that must be followed. The dish ware and utensils that were passed through the dish machine were not properly cleaned or sanitized.
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PIC KnowledgecriticalInspector note: The PIC must be familiar with all aspects of the restaurant operations so that he/she can verify that the restaurant is compliant. • The PIC was unaware of the deficiencies at the sushi station. The PIC must verify that all equipment is operating each day and that the establishment is compliant with all processes.
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Conformance w/ Approved ProcedurescriticalInspector note: The following HACCP violations were identified during the inspection. 1) The HACCP log for the sushi rice is not current. No entries have been made for the month of May. The log must be maintained current. 2) The two pH meters at the establishment do not work. The pH meters must be replaced. If the pH meters are not replaced the establishment cannot serve sushi. 3) The sushi rice has not been submitted for laboratory analysis. It must be tested annually. A sample of rice must be submitted for laboratory analysis.
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Insects Rodents AnimalsInspector note: Provide an Integrated Pest Management plan to address the fly infestation within the basement.
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Inadequate Facilities/Cooling MethodsInspector note: At present the two sushi cases are not operating properly. The establishment is utilizing ice to maintain product temperature. The use of ice to maintain product temperature is not an acceptable means of cold holding within the restaurant. The sushi case(s) must be repaired / replaced.
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Dishwashng FacilitiesInspector note: The dish machine was not properly sanitizing before the start of the inspection. The staff had not confirmed proper operation before the start of business. Staff or management must confirm proper operation before the start of business each day.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths must be maintained in sanitizer between uses.
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Installed and MaintainedInspector note: Plumbing fixtures above the basement three-basin sink are leaking. The fixtures must be repaired. The use of a collection basin above the three-basin sink is not acceptable and is contributing to the fly infestation in the basement.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Repair the water damaged walls and ceilings in the basement.
What changed since the previous inspection?
Compared with Pass on August 9, 2011: 10 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.