Cooked?✕
Suishaya Restaurant
December 12, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings18
- critical findings4
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handler rinsing gloves at hand sink. Proper Glove Use - Food Service Establishments Training Tips: *Single-use disposable gloves have become a popular way to abide by the “No bare hand contact of ready-to-eat (RTE) foods.” regulation. *Single- use gloves are only as clean as the hands that don them. Washing hands thoroughly before and after wearing or changing gloves is one of the most important things food handlers can do. However some food operators may get a false sense of security or worse yet; use gloves as an excuse not to properly wash their hands and overuse the single-use gloves thus defeating their purpose. Gloves are in fact an excellent way to reduce the possibility of contaminating ready-to-eat foods and serve as an extra precautionary measure. According to the Centers for Disease Control and Prevention “The key to gloves efficacy is coupled with proper hygienic practices. Some important tips to remember; • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves. • Non-latex gloves are recommended in Massachusetts. Keep a box of gloves in a readily accessible area. Perhaps by the hand wash sink. Being careful not to contaminate them here either. • Gloves used for food contact should not be used for money trash cleaning of soiled surfaces **Just remember the single-use gloves are meant to protect the food from you not you from the food**
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Food Contact Surfaces CleancriticalInspector note: Low temp dish washer 0 PPM All ware washing shall be performed in the 3 bay sink. PIC informed all employees. Corrected prior to end of inspection 50 PPM.
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Labeled Common NamecriticalInspector note: Spray bottle not labeled.
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PIC Performing DutiescriticalInspector note: All employees must be trained in food safety and sanitation by the certified food protection manager as it relates to their assigned duties per code. PIC must monitor all employees to ensure establishment operates in a safe and sanitary manner. Multiple risk factors critical non critical violations and repeat violations noted on inspection. Importance of Food Manager Certification: Massachusetts adopted the food manager certification in order to protect public health and prevent foodborne illness. A certificate implies that the person has knowledge of food safety and the prevention of foodborne illness through the control of risk factors. The certified person must be able to apply this knowledge in day-to-day operations in order to provide consumers with safe food. Responsibility of the Certified Food Manager: The certified food protection manager is responsible for monitoring and managing all food establishment operations and to ensure that the facility is operating in compliance with food establishment regulations. The certified PIC must be knowledgeable about foodborne illness prevention and must use this knowledge to recognize hazards and take appropriate preventive and corrective actions.
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Food Contact Surfaces CleanInspector note: Build up on interior of ice bin • Clean interior of ice machine free of built up soils - Basement Clean interior of in use food storage containers free of built up soils - throughout
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Cross Connection Back Siphonage BackflowInspector note: No backflow preventer on hose connection (on cooking line)
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Insects Rodents AnimalsInspector note: Evidence of cockroaches Evidence of rodent activity provide full extermination & intergraded pest management report prior to reinspection . *IPM (Intergrated Pest Management) is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. IPM Report shall include the following: Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): •Inspection of premises •Identification of pests pest damage and/or potential for pest infestation •Determination of the extent of the pest problem •Appropriate treatment •Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company.
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Food Container LabelsInspector note: Food containers not labeled.
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Food ProtectionInspector note: All food food storage containers must be raised 6" above the floor on shelving. All open food products must be stored in food grade covered containers. • Pipes above ice machine. Provide proper over head protection above ice machine. • Provide splashguards on both sides of hands.
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Food Contact Surfaces DesignInspector note: Wooden ladles split & worn. Discontinue use. Worn cutting boards.
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Non-Food Contact SurfacesInspector note: Provide splashguards on both sides of all hands • Rust on bottom shelf of small prep table
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Non-Food Contact Surfaces CleanInspector note: Clean exterior of low temp dish machine • Clean interior and exterior of all refrigeration units (fan guards door gaskets handles etc. • Clean shelving throughout Clean exterior of all bulk food containers
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Clean Equipment & Utensils StorageInspector note: Invert all pots pans etc.
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Installed and MaintainedInspector note: Cover on sumpump not sealed
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Hand Cleaner Drying Tissue SignageInspector note: Place paper towels at hand sink
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Improper Maintenance of FloorsInspector note: Clean floor under & behind all equipment free of built up soils grease and rodent dropping where needed throughout. • Regrowt floor. standing water on floor. • Rust on floor in walk in unit used for dry storage. Floor in basement storage areas not smooth durable and easily cleanable. Maintain all floors throughout per code.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Repair/seal stainless piece on wall at 2 bay sink. Replace broken light switch cover.
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Premises MaintainedInspector note: Remove all equipment from between under above equipment • Remove all unnecessary articles from kitchen/ware washing area and properly storage- Cluttered with brooms mops crates used cooking oil storage etc.
What changed since the previous inspection?
Compared with Pass on May 5, 2014: 18 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.