Cooked?✓
Ueno Fusion I I
April 24, 2012 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 18 code checks were marked passed.
Checks marked passed
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Labeling of IngredientscriticalInspector note: Prepackaged foods for customer self service not labeled.
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Cold HoldingcriticalInspector note: 2 door refrig. 45 °F
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Separation Segregation Cross ContaminationcriticalInspector 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.
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Food Contact Surfaces CleancriticalInspector note: Not using commercial sanitizer.
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Location AccessiblecriticalInspector 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.
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PIC Performing DutiescriticalInspector 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.
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Consumer AdvisoriescriticalInspector note: Disclosure & reminder separated on paper menus.
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Conformance w/ Approved ProcedurescriticalInspector 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.
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Food Container LabelsInspector note: Balk food containers not labeled.
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Handling of Food & IceInspector note: Using bowl to scoop condiments.
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Food Utensil StorageInspector note: Tongs stored on pipe at grill. • Utensil stored in water.
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Food Contact Surfaces DesignInspector note: Rice cooker not commercial grade. • Top to been food container broken. • Worn cutting boards
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Wiping Cloths Clean SanitizeInspector note: Using sponges. Inuse wiping Cloths not stored in a sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Clean all cooking equipment free of built up soils. • Clean interior and exterior of all refrigeration units. • Defrost chest type freezers.
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Toilet Enclosed CleanInspector note: Empty paper towel dispenser.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Dusty ceiling and fixtures in food prep area • Dusty ceiling vent
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Inadequate LightingInspector note: Provide working lights at all fixtures.
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Premises MaintainedInspector 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.
What changed since the previous inspection?
Compared with Fail on April 19, 2012: 18 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.