Cooked?✕
Sushi Kappo
November 2, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings18
- critical findings6
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Observed food handler on sush bar handing ready to eat foods with same gloves used to handle the raw fish No seperation between raw animal products and ready to eat foods at Sushi prep PIC took corrective action
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employee rinsing hands at sink not equipped for hand washing - Sushi prep
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Good Hygienic PracticescriticalInspector note: Employees eating in food prep area upon my arrival PIC took corrective action
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Prevention of Contamination from HandscriticalInspector note: Observed employee at sushi bar handling ready to eat foods with bare hands.
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemical bottle stored with clean equipment - PIC took corrective action
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PIC Performing DutiescriticalInspector note: Missing disclosure on consumer advisory Allergen poster not posted in employee work area HACCP requirements HACCP Plan not available on site Employees not properly trained by PIC No validated lab report every 12 months on site No proof of annual review on site Compliance with approved HACCP plan Fish frozen at wholesale and confirmation letter not on file at the establishment The person in charge must oversee day to day operations and take immediate corrective action to ensure establishment is in compliance with 105CMR590.000 All employees must be properly trained in food safety and sanitation as it relates to their assigned duties by the certified food protection manager per code.
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Food Contact Surfaces CleanInspector note: Observed employee at sushi bar wiping knife on cloth towel between uses
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Insects Rodents AnimalsInspector note: Evidence of rodent dropping on floor under and behind equipment throughout basement Provide full extermination and IPM report prior to reinspection from licensed exterminator
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Food Container LabelsInspector note: Food containers not labeled
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Food Thermometers ProvidedInspector note: No food thermometer
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Food Utensil StorageInspector note: Tongs store on oven door handles between uses - PIC took corrective action
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Non-Food Contact SurfacesInspector note: No dividers between hand sink and prep/food storage - Sushi prep and rear cooking area Toaster not commercial grade - Sushi Bar Door handles on sushi display case missing
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Dishwashng FacilitiesInspector note: No drain plugs for 3 bay sink
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution between uses - Sushi prep
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Clean Equipment & Utensils StorageInspector note: Pots pans single service containers not inverted Clean equipment stored under piping of hand sink and prep sink - Cooking area
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Hand Cleaner Drying Tissue SignageInspector note: Drying device and soap dispenser empty at hand sink in ware washing area - PIC took corrective action
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Improper Maintenance of FloorsInspector note: Ice build up on floor in walk in freezer Built up soils and rodent dropping on floor throughout basement
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on fan guards in walk in refrigeration units
What changed since the previous inspection?
Compared with Pass on December 15, 2017: 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.