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Toro Sushi & Grille
September 20, 2010 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking
- failed findings32
- critical findings12
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Approved SourcecriticalInspector note: The ownership or management must provide documentation to demonstrate that the sushi fish and other items are obtained from an approved source.
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Parasite DestructioncriticalInspector note: Whereas no source documentation (wholesale receipts) could be provided during the inspection BISD could not verify that the sushi fish had gone through proper parasite destruction.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw proteins including chicken beef pork and fish were observed on the refrigeration shelving above vegetables ready to eat items and items with a lower final cooking temperature. Proper food storage must be provided to prevent cross contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: A staff member had changed the bag within a trash bin and then returned to washing dishes and other surfaces without first washing their hands. Proper hand washing practices must be employed. Staff must know how and when to wash. The staff were cleaning (without proper sanitization) food preparation surfaces without first washing their hands. Correct.
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Good Hygienic PracticescriticalInspector note: Open beverage containers were left on the food preparation line from a prior day of operation. No open food containers are permitted within a food preparation area.
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Food Contact Surfaces CleancriticalInspector note: The staff were utilizing a glass cleaner to clean the kitchen and sushi area shelving. When applied to an ammonia test strip the ammonia concentration did not appear to be of appropriate sanitizing strength. The owner was also utilizing vinegar to clean and sanitize the sushi area. An approved sanitizer maintained and utilized at an approved/appropriate concentration must be utilized on food contact surfaces. The high temperature dish machine was not reaching a proper sanitizing temperature. A maximum rinse temperature of 132 F was observed. Food storage/contact surfaces run through the dish machine on September 20 2010 must be rewashed and sanitized.
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Hot and Cold WatercriticalInspector note: Hot water was not available to the cleaning staff at the start of the day. It must be available before the staff can start the cleaning of food contact surfaces.
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Location AccessiblecriticalInspector note: The hand sink within the food preparation area was blocked by a food storage bin. Utensils including a fork and fryer basket were observed in the sink during the start of the inspection. The sink is for hand washing only.
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemicals including degreasers are not permitted within a food preparation area. Degreaser was observed on the counter behind the sushi preparation area. Staff were observed using the cleaner to wash/clean non-food preparation surfaces within the sushi preparation area.
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PIC KnowledgecriticalInspector note: The HACCP for sushi rice requires a demonstration and verification of knowledge. The knowledge requirement extends beyond that of the sushi rice and includes knowledge of illness policy the implementation and compliance with proper cleaning and sanitization processes and additional items. The PIC was unable to demonstrate or provide verification of knowledge as relates to the HACCP plan proper cleaning and sanitization procedures temperature parameters for reheating and cooling and illness. Proper training must be provided. A proper demonstration of knowledge is required before the TSOP can be lifted.
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PIC Performing DutiescriticalInspector note: The record keeping training and verification processes specified within the HACCP plan had not been met. They must be completed as specified. The hot water heater had been turned off for two days. Staff were observed cleaning equipment without proper handwashing and operating the dish machine out of temperature. When identified by the inspectors management failed to stop address and correct these and other incorrect procedures.
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Conformance w/ Approved ProcedurescriticalInspector note: In 2007 a HACCP plan for sushi rice was approved for the establishment. The following was observed during the inspection. 1) The PIC was unable to properly calibrate the pH meter 2) The PIC was unable to properly test the pH of the sushi rice 3) The PIC was not familiar with the proper frequency of cleaning and sanitizing of equipment 4) The PIC was unable to provide wholesale receipts for the raw fish pH log results training documentation or an annual verification that the sushi recipe had not been modified from that which was originally approved. In addition the ownership was fermenting radishes and cabbage on-site. Variances have not been granted to the ownership for these two processes.
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Food Contact Surfaces CleanInspector note: During the start of the inspection food storage equipment and utensils were run through the dish machine. At that time the wash temperature was not registering above 100 F. It was not until approximately 2 hours into the inspection that a proper wash temperature of 150 to 155 F was acheived. The food storage containers washed on the morning of September 20 2010 must be rewashed.
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Insects Rodents AnimalsInspector note: Mouse droppings were observed throughout the cabinets behind the sushi preparation area and the beverage storage area. At the time of the inspection an exterminator had not been contracted. One must be provided. In addition an integrated pest management plan for the mice must be provided.
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Food Container LabelsInspector note: Labels must be provided on the bulk food storage containers (flour rice etc.) the bottles of oils and other liquids.
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Food Thermometers ProvidedInspector note: Several of the internal food thermometers were not accurate. These thermometers should be replaced.
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Food ProtectionInspector note: Opened bags of food were observed in areas of rodent activity. Food products were observed on the top of the walk-in refrigerator beside fluorescent light bulbs. Miscellaneous items were stored on top of the ice machine. Food containers were observed on the floor. Proper food storage and protection procedures must be practiced.
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Food Contact Surfaces DesignInspector note: Electrical tape was observed on several surfaces within the sushi area. The electrical tape must be removed.
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Non-Food Contact SurfacesInspector note: The broken cabinets must be repaired. The soiled cardboard containers must be removed from the shelving. The broken cart used to store the sushi rice container must be removed. The cart is crumpled and not readily cleanable.
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Test Kit ProvidedInspector note: Sanitizer test strips must be provided.
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Wash Rinse Water Clean Proper Temperature.Inspector note: According to the owner the hot water heater had been turned off since September 18 2010. During the morning of September 20 2010 the dish machine was initially operating under 100 F during the wash cycle. It was not until approximately two hours into the inspection (2:00 P.M.) that a proper wash temperature was achieved. Proper wash temperatures must be provided before the equipment is washed.
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Non-Food Contact Surfaces CleanInspector note: Food soil and grease was observed on the exterior of many of the food storage containers the fryer the bottom interiors of the equipment the handles of the equipment and the shelving within the food storage areas. These surfaces must be properly cleaned.
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Single Service Articles Stored DispensedInspector note: Open containers of single service articles were observed within cabinets full of mouse droppings. Mouse droppings were observed on the exterior containers. Single service articles must be stored clean and secure.
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Re-use of Single Service ArticlesInspector note: The establishment is reusing shopping bags and other single-use containers for food storage within the establishment. Proper food storage bags and containers must be utilized.
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Installed and MaintainedInspector note: The elbow to the hand sink beside the sushi preparation area is leaking. The leak must be repaired.
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Toilet Enclosed CleanInspector note: The two restrooms were soiled. Paper towels were observed on the floor. The fixtures and sink basins were soiled. The toilets were dirty. The restroom must be maintained clean.
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Adequate Number Frequency Vermin ProofInspector note: The trash container outside of the building was open and accessible to vermin. It must be maintained covered and secure.
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Outside Storage Improperly MaintainedInspector note: Discarded cardboard containers were observed on the ground beside the rear exit. The cardboard and trash must be properly stored.
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Floors Designed Constructed InstalledInspector note: The broken and missing floor tiles within the former bar area must be replaced/repaired.
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Improper Maintenance of FloorsInspector note: The heavy grease and food soil build up beneath the kitchen cooking equipment must be removed. Spills within the rear food storage area must be cleaned. The floor surfaces beneath the fryer were poorly maintained. The interior of the walk-in must be cleaned.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The broken and missing baseboard must be replaced. The damaged wall (chipped paint and scored surfaces) within the dining area must be repaired. The missing ceiling tiles within the food preparation area must be replaced with tiles that are washable/cleanable.
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Premises MaintainedInspector note: All tools and unnecessary equipment must be removed from the sushi and food preparation areas.
What changed since the previous inspection?
Compared with Fail on October 15, 2009: 28 findings appeared for the first time. 4 findings recurred. 1 previous finding did not recur.
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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.