Cooked?✕
The Q
April 7, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings27
- critical findings10
Failed findings
-
Parasite DestructioncriticalInspector note: Provide Fish frozen at wholesale and confrimation letter.
-
Separation Segregation Cross ContaminationcriticalInspector note: Raw fish stored with ready to eat foods.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Food handler did not wash hand prior to donning on new disposable gloves. Observed food handlers multitasking wearing disposable gloves leaving work station/prep areas and returning wearing same gloves. Observed no hand washing during inspection. Educate employees on proper hand washing procedures and when and how to wear gloves.
-
Prevention of Contamination from HandscriticalInspector note: Observed employee at bar cutting fruit and bare hand in contact with fruit
-
Location AccessiblecriticalInspector note: Rice warmer stored in front of hand sink basin. Food Particles in hand sink and observed Sushi Chef use hand sink to get water to test Sushi Rice. Observed employees using hand sinks for other purposes to clean pan to fill containers etc.
-
Toxic Items: Original ContainercriticalInspector note: Toxic chemical missing original label.
-
Separation/Sanitizer CriteriacriticalInspector note: Food prep being performed in 3 bay sink with chemical attachments bottle of liquid soap at sinks - All food prep must be performed in food prep sink. • Low temp dish machine 200 + PPM (All ware washing will be performed in high temp dish machine and/or 3 bay sink) Dish washing company called.
-
PIC KnowledgecriticalInspector note: Provide full time onsite certified food protection manager and said manager must also be certified in allergen awareness.
-
PIC Performing DutiescriticalInspector note: multiple risk factors noted on inspection. All Employees must be properly trained in food safety and sanitation as It relates to their assigned duties per code. • Provide proof of Annual Review of Sushi HACCP plan - Last date of recorded is May 1 2012 Last Lab report for Sushi Rice dated Mark 29 2012 - Provide annual lab test and results
-
Consumer AdvisoriescriticalInspector note: No consumer advisory regarding Raw and/or Under cooked animal products No consumer advisory (allergen) on Gluten-Free menus.
-
Shellstock IDInspector note: No shell fish tags - Shell fish tags must be kept for 90 days
-
Food Contact Surfaces CleanInspector note: Clean interior of all bulk food containers
-
Food Container LabelsInspector note: Bulk food containers not labeled.
-
Food Thermometers ProvidedInspector note: Provide 5" metal stem thermometer
-
Food ProtectionInspector note: Food containers not labeled • Raise all food products 6" above the floor • Remove items from top of ice machine
-
Non-Food Contact SurfacesInspector note: No splash guard between hand sink and clean glass storage. No splash guard between dump sink and customer ice. • Rusted grease on wire shelving in walk in refrigeration.
-
Test Kit ProvidedInspector note: No chlorine test kit
-
Wiping Cloths Clean SanitizeInspector note: Discontinue the use of sponges. • In use wiping cloths not stored in a sanitizing solution.
-
Non-Food Contact Surfaces CleanInspector note: Clean all cooking equipment free of built up soils and grease. Clean all bulk food containers.
-
Clean Equipment & Utensils StorageInspector note: Knives stored between walls and equipment
-
Single Service Articles Stored DispensedInspector note: Straws not individually wrapped.
-
Re-use of Single Service ArticlesInspector note: Reusing gallon of milk containers to store liquid sugar.
-
Hand Cleaner Drying Tissue SignageInspector note: Provide employee hand wash sign and paper towel dispenser at hand sink.
-
Adequate Number Frequency Vermin ProofInspector note: Provide covers for waste receptacles • Trash boxes and debris in outside storage area
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Chipped paint on wall • Clean ceiling walls and all attachments throughout. • Clean walls and attachments throughout
-
Premises MaintainedInspector note: Remove all unused and unnecessary articles from premises.
-
Anti-Choking
What changed since the previous inspection?
Compared with Pass on August 19, 2013: 27 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Downtown
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.