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Wagamama Restaurant
April 18, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings4
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: Portioned beef in plastic bags at cookline 52F. Maintain cold holding temperatures at 41F or below. PIC stated product commerically prepared frozen product thawed and placed into service out of temperature for one hour PIC placed in walkin cooler to cool to 41F. Cookline unit temperature 38F.
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Conformance w/ Approved ProcedurescriticalInspector note: Establishment offering unpasturized juice by the bottle for sale and has not submitted a HACCP plan to the health division. Discontinue offering fresh juice for sale until detailed HACCP plan provided to health division regarding processes for fresh juicing. Handouts and guidance documents have been provided to the CFPM via email.
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Inadequate Facilities/Cooling MethodsInspector note: Establishment pre portioning product into non permeable plastic bags sealing and placing into cookline reach in units without first incorporating a cooling step. Cooked chicken and vegetable dish in plastic bag 54F at the time of inspection. Cool PHF foods to 41F or below during portioning before being introduced to service.
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Non-Food Contact SurfacesInspector note: Gaskets at cookline reach in units broken. Replace. Units holding proper temperature at 41F and 38F
What changed since the previous inspection?
Compared with Pass on December 16, 2016: 4 findings appeared for the first time.
Browse this restaurant's inspections
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.