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Uni

December 31, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings2

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Failed findings

Parasite Destruction (P)critical

Inspector note: Establishment deep freezing sushi fish and not keeping detailed records of process. Many species of finfish naturally contain parasites. These parasites do not harm the fish or hurt the quality of the meat but they can cause illness in humans. Because freezing kills parasites most finfish needs to be frozen prior to being served raw. The U.S. Food and Drug Administration (FDA) requires that fish be frozen at -4° F for 7 days or at -35°F for 15 hours in order to insure parasite destruction. The only raw fish which does not need to be frozen are those species in which parasites are not a natural hazard. The establishment can freeze the fish on the premises but must document that proper freezing temperature and times were achieved. The time and temperature records must be kept for 90 days. Alternatively establishments can purchase fish which has already been frozen if they first obtain a letter from the supplier stating that the fish was frozen according to the required time and temperature specifications. Letter found from true world on site.
code 590.003/3-402.11-P*** · critical food-safety factorstatus: Fail
Conformance with Approved Procedures (P)critical

Inspector note: Sushi meter inoperable. Establishment not logging deep freezing of fish. Retrain staff. COS.
code 590.008/8-103.12-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: CFPM is monitoring sushi HACCP plan requirements food contact surface requirements and facility maintenance. Provide active managrial control. Management was receptive to implementing immediate corrective action for violations cited.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Food-Contact Surfaces-Cleanability (Pf)

Inspector note: Hangiri bowl constructed of raw wood with a copper band. Remove. Replace with NSF grade cleanable equipment.
code 590.004/4-202.11-PF** · serious findingstatus: Fail
Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector note: Temperature gauge at high temperature machine booster inoperable. Repair. Irreversable thermometer reads 180F.
code 590.004/4-501.15-C* · lower-severity findingstatus: Fail
Light Bulbs Protective Shielding (C)

Inspector note: Provide shield on light above dish machine.
code 590.006/6-202.11-C* · lower-severity findingstatus: Fail
When a HACCP Plan is Required (C)

Inspector note: Establishment cold smoking sea urchin. Provide further details and HACCP plan. Process discontinued until more information can be provided.
code 590.008/8-201.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 29, 2019: 7 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.