✓

Sweet Rice

February 20, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 9 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: They are cooling chicken in plastic bags in the walk-in. The chicken is 74F at the onset of the inspection and 71F after 20 minutes. Provide proper cooling of 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The manager was able to reheat the chicken and will cool on sheet pans in the walk-in cooler)
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Garlic and oil mixture is stored out at room temperature 53F. Provide proper cold holding of 41F or below and store items refrigerated. (Discarded product)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: The employees are working in the kitchen without soap and towels. Train employees about proper handwashing and make sure employees are washing their hands. (Manager provided soap and towels)
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: There are numerous risk factor violations at the establishment. Make sure the certified food managers are properly training the staff and controlling risk factors.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: The lab test fish letter and annual review are not up to date in the HACCP plan. Provide updates to these items. The pH logs are filled out until the 15th which is two days away and the pH was not working when the employees were asked to test the rice. Make sure employees are testing each rice batch and not dry logging the results. (Sushi rice was tested to 3.5) The buffer solution does not have an expiration date on the bottle. Verify that the buffer is not expired.
code M-8-103.12*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: There are numerous what appear to be waste pipes in the basement. Ensure that no food is stored under waste lines.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soa and paper towels at both kitchen handwash sinks. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: There is water on the floor in the basement. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The walls are soiled with food buildup and debris. Clean to remove. The hood vent and cooking equipment is soiled with food buildup. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 13, 2018: 9 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.