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Teriyaki House

July 11, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings12
critical findings2

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Failed findings

Location Accessiblecritical

Inspector note: In the main kitchen do not block hand sink. Keep open and accdessable at all times. At hand sink in prep area clean out hand sink remove all materials from sink and use sink only for hand washing.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Provide up to date log for the acidified "Sushi Rice". PH tests should be conducted and recoreded daily. Last entry recoreded was 2/14.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Clena all cooking equioment on the hot line.
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: Keep back door to restaurant closed at all times. If back door is opened provide screen at entrance way to ensure no entry for outside pests.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: keep all food items at6 least 6 inches off the floor. Do not use milk crates as storage containers for food products.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Provide scoops with handles for properly dispensing bulk food products. • replace worn and heavily stained cutting boards to cold units on service line.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: at entrance way to back storage area remove/replace heavily soiled and damaged plastic curtins hanging in doorway. Remove rust fro top of grease trap under the 3 compartment sink. Remove tape to door of the 4 door reach in at the service area.Properly fix broken equipoment as needed. Do not conduct repairs to equioment with tape.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Provide proper storafge of wiping cloths. Keep in a sanitizing solution when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean all shelving in the upstairs prep kitchen. Remove dust buildup and other soils. Behind the hot line clean pipes attaxched to all of the cooking equipment.
code 23-4-602.13* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: clean floor of walk in freezer. Clean flor of changing room.
code 36-6-201.11* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: At the overhead hood abouve the cooking line clean hood and all attaxchments. aCleran ansul system pipes hood filters and light shields. Remove heavy grease buildup. In hallway between kitchens clean out light shields on ceiling.
code 37-6-201.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: at officve in back of kitchen remove all uncessary items from storage and organize all remaining supplies. • Proivide proper storage of all mopping/sweeping equipment. Keep all items 6 inches off the floor.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 18, 2014: 12 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.