Cooked?✕
Typhoon Restaurant
October 21, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings14
- critical findings3
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: No hand washing performed by food handlers/ware washing staff/employees Hand sink cold water was turned off- Observed food handlers multitasking wearing gloves - not changing gloves when leaving and returning to work area/when changing tasks Observed ware washing staff not washing hand from going to dirty to clean equipment
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Food Contact Surfaces CleancriticalInspector note: Chlorine at dish machine 0PPM - Observed ware washing staff using low temp machine without proper method of sanitation Dish washing company contacted - Ware washing will be performed in 3 bay sink with chlorine sanitizer.
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PIC Performing DutiescriticalInspector note: Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing Employees are properly trained in food safety as it relates to their assigned duties. This food establishment provided 2 full time on site certified food protection manager's however establishment is not operating in a sanitary manner and PIC not overseeing day to day operations and taking immediate correct active. From observing practices there is proof that all employees have not been properly trained in food safety and santiation as it relates to their assigned duties by the Certified Food Protection manager Unable to properly test Sushi Rice due to expired Buffer Solution
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Food Contact Surfaces CleanInspector note: Clean interior of all bulk food containers free of built up soils/caked on foods throughout kitchen/prep/ware washing/storage
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Insects Rodents AnimalsInspector note: Flies throughout prep/kitchen/ware washing/dining/storage areas Evidence of cockroaches - Sushi Bar Reviewed pest control report dated 10/07/16 - Report does not include all of the following: The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): •Inspection of premises •Identification of pests pest damage and/or potential for pest infestation •Determination of the extent of the pest problem •Appropriate treatment •Action plan for correction including follow up Provide IPM report for each Extermination Services
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Food ProtectionInspector note: Paper towel dispenser over food prep sink - Sushi bar
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Non-Food Contact SurfacesInspector note: 3 door refrigeration unit at 50 F/door broken - will not close as required (kitchen/prep) Exposed wood on shelving/counter top (Wait station) Rust on exterior of grease trap • Duct tape on counter top - Sushi Bar
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Non-Food Contact Surfaces CleanInspector note: Clean interior/exterior of all refrigeration unitls/cooking equipment and all attachments thoughout Clean all shelving/cabinets throughly thoughout free if built up soils Clean interior of all bulk food containers free of built up soils/caked on foods throughout kitchen/prep/ware washing/storage
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Re-use of Single Service ArticlesInspector note: Reusing single use food containers food storage - All food containers for reuse must be NSF approved for reuse
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Installed and MaintainedInspector note: Cold water at hand sink turned off from underneath due to a cold water issue at 3 bay sink Hot water temperature water temperature 80 F after filling 3 bay sink - Plumber called to address issues. At end of inspection hot water was temping at 110 F
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Improper Maintenance of FloorsInspector note: Broken/cracked/missing floor tiles/floor in disrepair Built up soils/organic materals on floor under around behind equipment (Food prep/sushi bar/ware washing wait station/storage room) Basement: Construction company working at building next door opened walls causing dust/debris to permeate basement of this food establishment- Clean floor free of all built up soils and debris/Floor in storage areas must be smooth durable and easily cleanable.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling in disrepair thoughout Kitchen/prep/ware washing/storage room and mens room Stained ceiling tiles thoughout seating area Peeling paint on walls of wait station Large opening in ceiling in upstairs storage room Duct tape on ceiling in prep area Built up soils food splashing etc on walls and attachments throughout Kitchen/prep/ware washing/wait station/storage area Exposed/worn wood on realing in storage room Basement: Construction company working at building next door opened walls causing dust/debris to permeate basement of this food establishment Stained and missing ceiling tiles throughout basement food storage area Provide complete closures between both buildings
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Inadequate LightingInspector note: Very dim lighting in Wait station/sush bar/kitchen/prep/ware washing/storage/changing room/bathrooms Provide adequate and fixed lighting throughout
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Premises MaintainedInspector note: Unused/unnecessary articles thoughout kitchen/prep/storage area and Hallway to rear exit Remove all articles/equipment from stairway to basement and provide complete access Remove and keep organized Construction company working at building next door placed lift in stairway to basement and has their equipment storage in walk way/hallway of basement
What changed since the previous inspection?
Compared with Pass on August 26, 2016: 14 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.