Cooked?✕
Yamato Ii
August 25, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings7
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Multiple hand wash sinks not equipped with hand soap drying device and Hot water (hot water not maintaining 110F) Hand sinks being used for other purposes. Provide proper training on hand washing procedures.
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Hot and Cold WatercriticalInspector note: Hot water at hand sinks between 80 F - 85 F Hot water must maintain 110 F Upon return hot water is between 95 F - 100 F Plumber has not arrived at this time. Provide professional plumbers report by 4:00PM.
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Location AccessiblecriticalInspector note: Observed employee filling pitcher with water in hand wash sink Observed rice in hand sink Observed strainer in (oversized) hand sink - Evidence this hand sink is being used as a dump sink (Tea area) Hand sinks are to be used for hand washing purposes only
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Toxic Items: Original ContainercriticalInspector note: Toxic chemical missing original label
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Labeled Common NamecriticalInspector note: Spray bottles containing toxic chemicals not labeled
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Separation/Sanitizer CriteriacriticalInspector note: Liquid bandage stored on top of plates - Removed by PIC
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PIC Performing DutiescriticalInspector note: Multiple risk factors/critical and non critical violations noted on inspection Hand washing facilites No hot water Evidence that employees have not been properly trained in food safety and sanitation as it relates to their assigned duties
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Food ProtectionInspector note: Placing potentially hazardous foods in refrigeration units at 60 F (Sushi Bar) • Raw fish stored above tomatoes Raw Chicken stored with raw fish Properly store all raw potentially hazardous food per code to prevent cross contamination
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Food Utensil StorageInspector note: In use utensils stored in water
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Non-Food Contact SurfacesInspector note: Cracked glass top to chest type freezer • No splash guards between hand sinks and sushi prep areas • Remove tape from glass refrigerated door and properly repair (Sushi Bar) • Worn wooden counter top - Bar
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash temperature at high temp dish machine 114 F
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution between uses
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Non-Food Contact Surfaces CleanInspector note: Built up soils on exterior of food storage containers - Small Storage Room Built up soils/grease on exterior and interor of cooking equipment Built up soils on shelving throughou
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Single Service Articles Stored DispensedInspector note: Straw not protected by wrapping or dispensing
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Hand Cleaner Drying Tissue SignageInspector note: No hand soap and paper towels at 2 hand sinks at sushi prep Sushi prep being performed
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Improper Cleaning of ReceptaclesInspector note: Built up soils on interior and exterior of all waste receptacles
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Adequate Number Frequency Vermin ProofInspector note: No covers for waste receptacles
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Improper Maintenance of FloorsInspector note: Built up soils/grime/grease on floor under and behind all equipment throughout
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils/grease on hood and attachements • Opening in wall exposing insulation
What changed since the previous inspection?
Compared with Fail on April 25, 2016: 15 findings appeared for the first time. 4 findings recurred. 5 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.