Cooked?✕
Yamato Ii
June 13, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings3
Failed findings
-
Good Hygienic PracticescriticalInspector note: Observed food handler drinking from open glass on cooking line. • Food handler eating while preparing sushi at sushi bar
-
Location AccessiblecriticalInspector note: Observed food handler dumping drink into hand sink basin on cooking line Observed ice in hand sink basin at Tea Station • Hand sink blocked by food prep station - Kitchen/prep area (repeat violation) Scrub pads at hand sinks - Sushi
-
PIC Performing DutiescriticalInspector note: Repeat/multiple risk factors critical and non critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code (ongoing repeat violations) • Young child in food prep/kitchen
-
Food Contact Surfaces DesignInspector note: Black built up on cutting boards - Sushi bar • Multiple chipped plates - sushi area • Toasters in sushi prep not commercial grade
-
Non-Food Contact SurfacesInspector note: No splash guard between hand sink and food prep table at Hand sink in the center - Sushi bar (repeat violation) No splash guard between hand sink and ice cream chest - Kitchen/Prep Wooden shelving not 6" above the floor Exposed wood on counter top next to hand sink - Bar No splash guard between hand sink and food storage - Bar
-
Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution - Stored in direct contact with food contact surfaces - Sushi Bar
-
Re-use of Single Service ArticlesInspector note: Reusing food containers that are not NSF approved for reuse - disposable tin plastic soy sauce and other containers.
-
Mop Sink not ProvidedInspector note: Mop sink not enclosed per code Mop sink is located in area where employees change and clean uniforms are stored.
-
Premises MaintainedInspector note: Remove all unused unnecessary equipment and articles from premises including large broken chest type freezer and large sandwich prep on cooking line. All old single use white buckets etc.
-
Anti-ChokingInspector note: No employee on premises trained in anti choking
Checks marked passed
-
Separation Segregation Cross ContaminationcriticalInspector note: Raw animal products stored with ready to eat foods - Sushi Bar Raw chicken stored above beef and ready to eat foods in walk in refrigeration unit
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handler rinsing gloves at food prep sink - Sushi Bar Multiple hand washing facilites not properly equipped
-
Separation/Sanitizer CriteriacriticalInspector note: Hand soap stored at multiple food prep sinks - Sushi Bar Supliment stored on shelving with and above food and equipment - Sushi Bar Chemical container not covered - Ware washing Multiple cans of paint stored with food - Ware washing/kitchen/prep
-
Person in charge AssignedcriticalInspector note: No person in charge upon arrival. The owner was called and arrived prior to my departure.
-
PIC KnowledgecriticalInspector note: Could not provide proof that full time on site certified food protection manager is certified in allergen awareness Owner's wife provided information at end of inspection
-
Food Contact Surfaces CleanInspector note: Built up soils on cooking equipment - Kitchen/prep
-
Insects Rodents AnimalsInspector note: Evidence of multiple cockroaches on food prep table/sushi book and walls - Kitchen/Sushi Provide extermination and IPM report prior to hearing.
-
Food ProtectionInspector note: Green scrub pad stored in food prep sink - Sushi Bar Ice cream scoops stored in container under paper towel dispenser at hand sink - Tea area/kitchen/prep Using disposables bowl as a scoops to scoop food items - Kitchen/prep Using food containers for waste - Kitchen/prep
-
Equipment ThermometersInspector note: No thermometer in glass refrigeration display container raw and cooked fish on sushi bar.
-
Non-Food Contact Surfaces CleanInspector note: Bult up soils on shelving and dead cockroaches on same shelving - Sushi Bar Built up soils on cooking equipment - Kitchen/prep
-
Improper Storage of Re-usable UtensilsInspector note: Bowls/pans not inverted
-
Single Service Articles Stored DispensedInspector note: Large straws not protected from contamination - Bar
-
Installed and MaintainedInspector note: No running hot water at hand sink #3 - Sushi Bar (employee turned hot water on using the valve under hand sink when asked why the sink did not have hot running water)
-
Hand Cleaner Drying Tissue SignageInspector note: No drying device at hand sinks 1 and 3 - Sushi Bar No drying device at hand sink - Bar
-
Improper Maintenance of FloorsInspector note: Organic material moistures debris under and behind all equipment thoughout food prep/ware washing/storage areas and Sushi prep
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on walls and attachment throughout Kitchen/ware washing/sushi bar Built up soils on ceiling and attachments throughout Kitchen/ware washing
What changed since the previous inspection?
Compared with Pass on June 2, 2017: 10 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Back Bay
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.