Ueno Fusion I I

April 19, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings18
critical findings8

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Failed findings

Labeling of Ingredientscritical

Inspector note: Prepackaged foods for customer self service not labeled.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: 2 door refrig. 45 °F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Provide seperate food contacts for raw and ready to eat sushi prep. Food handler preparing raw and ready to eat foods with same equipment without proper means of sanitzing. • Raw Fish stored above ready to eat foods.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Not using commercial sanitizer.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Container in hand sink basin. • Food particles in hand sink basin. • Observed food handler using hand sink to rinse equipment. • Remove all articles from the front of both hand sinks.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Allergen poster not posted in employee prep areas. • Employees are not properly trained in food safety and sanitation as it relates to their assigned duties. • Person keeping logs cannot show proper way to test sushi rice.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Disclosure & reminder separated on paper menus.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: No consumer advisory on menus • No one on premises is properly trained in sushi HACCP procedures. No buffer solution. • Prepacking sushi for customer self service without prior approval from the Division of Health Inspections.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Balk food containers not labeled.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Handling of Food & Ice

Inspector note: Using bowl to scoop condiments.
code 09-3-301.11(C)* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Tongs stored on pipe at grill. • Utensil stored in water.
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Rice cooker not commercial grade. • Top to been food container broken. • Worn cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Using sponges. Inuse wiping Cloths not stored in a sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean all cooking equipment free of built up soils. • Clean interior and exterior of all refrigeration units. • Defrost chest type freezers.
code 23-4-602.13* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Empty paper towel dispenser.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Dusty ceiling and fixtures in food prep area • Dusty ceiling vent
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: Provide working lights at all fixtures.
code 38-6-303.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Dirty equipment stored on floor & under cooking equipment throughout prep area • Remove all unnecessary and unused articles from prep area. • Remove all unused and unnecessary articles from basement.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 18, 2011: 18 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.