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Sweet Rice
June 11, 2020 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings17
- critical findings2
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: walk in/properly store all raw foods
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: raw beef 50 degrees/provide proper temperature of 41 degrees or below
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: be sure that all handsinks are fully stocked and not blocked provide full and completeb HAACP planbfor acidification of rice make sure all cooking equipment in basement prep is NSF approved
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: properly date mark all prepred foods held over 24 hours
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Sanitizing Solutions Testing Devices (Pf)Inspector note: 3 bay sink/provide institutional sanitizer
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: clean/sanitize cutting boards/knives between use resurface worn white cutting boards basement prep/ice machine/clean and sanitize interior of unit to remove possible mold like substance
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: remove pots stored in handsink at dishroom
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Handwashing Cleanser Availability (Pf)Inspector note: lower prep and dishroom handsink/provide refill of liquid soap
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Hand Drying Provision (Pf)Inspector note: lower prep handsink and dishroom handsink/provide paper towels in dispenser
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Conformance with Approved Procedures (Pf)Inspector note: provide complete HAACP plan with employee training and sign off updated wholesale confirmation letters provide proper written instructions for use of ph meter and provide distilled water
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: walk in/ properly store all foods 6 inches off floor provide seperate section in walk in for all sushi products
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Wiping Cloths Use Limitation (C)Inspector note: properly store all wiping cloths in a sanitizing solution
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Nonfood-Contact Surfaces (C)Inspector note: basement prep/clean all prep tables/reach in units kitchen/clean all shelving above stairway
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Temperature Measuring Devices-Functionality (C)Inspector note: provide internal thermometers to all reach in units and wlk ins to measure 41 degrees or below
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Surface Characteristics-Indoor Areas (C)Inspector note: basement and kitchen/move all equipment and clean floor area
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Light Bulbs Protective Shielding (C)Inspector note: basement prep/provide light shields with endcaps
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: clean/organize basement areas kitchen/replace porous ceiling tiles with non porous ceiling tiles
What changed since the previous inspection?
Compared with Pass on May 13, 2019: 17 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.