Symphony Sushi

February 10, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings19
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: shrimp 50 degrees/properly cook all foods to full proper internal temperature
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: 2 door freezer in kitchen/properly store raw sushi
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: kitchen/observed waitress cutting tofu without gloves
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: front line/discontinue rinsing saute pans in handsink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: portable rack next to ice machine/clean sanitize all utensils/pots/sheet trays ice machine/clean interior/exterior of unit
code 22-4-601/602.11** · serious findingstatus: Fail
PHF's Properly Thawed

Inspector note: prep sink/properly defrost all shrimp under refrigeration or running water
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: walk in/properly cover all food products in unit front line 2 door reach in/properly cover all foods and store all foods in proper wells
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: kitchen/replace all worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: basement/properly secure all co2 tanks
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: 3 bay sink/provide 3 drain plugs clean top of dishmachine
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: provide thermometers to all reach in units
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean interior/exterior of oven front cooking line/clean interior/exterior of all cooking equipment also interior/exterior of all reach in units
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: kitchen handsink/remove brita purifier from handwash sink 3 bay sink/repair leak from faucet handle
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: basement/clean floor area under all shelving throughout basement basement/clean floor area under grease trap walk in/clean floor area under all shelving clean floor area behind oven 3 bay/provide clear seal to cement floor to make non porous
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: clean all silver shelving along wall
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: kitchen/replace all burnt out lights
code 38-6-303.11* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

Inspector note: employee restroom/clean repair vent
code 39-6-304.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: clean/organize entire area ice machine/remove rice cooker from top of unit
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 13, 2009: 19 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.