Cooked?✕
The Q
March 28, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings6
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: The chef and kitchen staff took no action to discard the food that had been out of temperature control for the night. The Health Division had to initiate the disposal of unsafe foods.
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Cold HoldingcriticalInspector note: The central counter and undercounter refrigeration unit located between the dish station and the cooking line was not operating properly at the start of the inspection. The unit had recently been fully stocked with food items to be utilized for hot pot service and other menu items. According to the owner the unit is not shut off during the night. As such the Health Division is to assume that the products stored within the unit have been out of temperature control for the night and must be discarded. A risk control plan including temperature logs for each of the refrigeration units and freezer units must be developed and maintained until further notice. The temperature logs will be reviewed and verified periodically.
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Food Contact Surfaces CleancriticalInspector note: The sushi HACCP plan requires the use and placement of a properly calibrated sanitizer solution at the sushi station at all times. None were present at the start of service.
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Location AccessiblecriticalInspector note: Several lids were observed within the sushi hand sink. Remove and maintain free from equipment.
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PIC Performing DutiescriticalInspector note: The PIC be it the chef ownership or management is not actively managing the kitchen in accordance with regulatory requirements. A full review of HACCP procedures and food safety procedures is required.
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Conformance w/ Approved ProcedurescriticalInspector note: The sushi chef was observed reusing sushi rice from the night before. The sushi rice used for the first several sushi items was removed from a clear plastic wrapping stored within the sushi rice cooker. There is no guarantee that the rice stored overnight was maintained at an acceptable pH. The rice was not tested before service. The sushi chef was unable to produce copies of the annual sushi rice testing the training log the annual recipe certification or the HACCP plan. All of these documents must be produced for the reinspection.
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Insects Rodents AnimalsInspector note: Provide an Integrated Pest Management plan to address the mice. A review of the plan and recent pest control reports will be reviewed during the reinspection.
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Food ProtectionInspector note: Several open bags and containers of flour breadcrumbs and other dry food items were observed in a rear closet to the right of the employee restroom. The bags were stored on the floor and were open to the environment. The bags should be secured / closed stored on shelving and/or stored within secure plastic storage containers. A frozen side of beef was observed thawing (start of the process) in the walk-in refrigerator. The beef was stored on top of a box of vegetables. Beef and vegetables should be stored separately to avoid cross contamination.
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Non-Food Contact Surfaces CleanInspector note: Clean and sanitize the counter and faucet handles within the food preparation area (beside the ice machine). The counter behind the surface is soiled with a creamy white substance similar to a liquified tofu.
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Improper Maintenance of FloorsInspector note: The floors within the rear of the kitchen and storage rooms must be cleaned to remove the mouse droppings.
What changed since the previous inspection?
Compared with Pass on August 1, 2011: 10 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.