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Teriyaki House

November 17, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: AT TIME OF INSPECTION- 6 containers appx-40 lb each on prep table for cutting -DO NOT KEEP LARGE AMOUNT OF PRODUCT OUT OF REFRIDGE- provide "batch" prep ( small amount to keep cold )--
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: DO NOT BLOCK HAND SINK -at inspection bus cart blocking use of hand sink--
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: LABEL-rice containers-
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: BACK KITCHEN-store wiping clothes in a sanitizing solution when not in use-*in use means in hand--this will help kill "germs " on clothes & help prevent spreading "germs" with contaminated clothes--
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: FRONT KITCHEN-provide paper towels at hand sink-( rack is empty )-
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 19, 2008: 5 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.