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Teriyaki House

November 22, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: 1) rice in cooker/warmer at 125f ensure proper hot hold of 140f or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: employee washing hands in prep sink instruct to properly wash hands at designated hand wash stations
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Employee handling cooked noodles with bare hands discontinue and handle all ready to eat foods with utensils or with gloves on hands. (noodles discarded at time of inspection.)
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: interior of ice machine with soils clean to remoce
code 22-4-601/602.11** · serious findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: tops of chicken containers with soils clean to remove
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: hoods with carbon/grease build up clean to remove
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 9, 2010: 6 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.