✓
Typhoon Restaurant
March 12, 2008 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Garlic + oil stored at room temperature 54 F. Provide proper cold holding of 41 F or below.
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Hot and Cold WatercriticalInspector note: Men's Bathroom: No hot water. Repair.
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Conformance w/ Approved ProcedurescriticalInspector note: Sushi chef is not measuring rice samples. Ensure samples are measured so that test are accurate.
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Food Contact Surfaces CleanInspector note: Food storage containers are soiled. Clean to remove.
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Food ProtectionInspector note: Sushi fish is wrapped in towels and there are towels lining the shelves. Remove.
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Food Contact Surfaces DesignInspector note: Upstairs Storage: Bulk storage containers have bowls to dispense product. Provide scoop with handle.
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Non-Food Contact Surfaces CleanInspector note: There is some grease buildup on cooking equipment. Clean to remove.
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Single Service Articles Stored DispensedInspector note: Employee bathrooms: The paper towels are stored outside of dispenser. Store paper towels properly. Sushi Bar: Paper towels are out of dispenser. Store properly.
What changed since the previous inspection?
Compared with Fail on March 3, 2008: 8 previous findings 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.