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Yamato Japanese Cuisine

January 3, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings5

Failed findings

Parasite Destruction (P)critical

Inspector note: At the time of the inspection the HACCP was unavailable for review Provide updated parasite destruction letters for HACCP
code 590.003/3-402.11-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cut vegetables at both the susho bar and in the back kitchen held in ambient temperatures at 50-58F Per the staff the products were prepared less than 1.5 hours prior to the inspection Removed and placed in refrigeration at 39F
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Shrimp tempera held on the counter at te sushi bar with a temperature of 120F Product removed and reheated to above 165F
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Preventing Contamination from Hands (P)critical

Inspector note: Observed employees handling products at the sushi bar with bar hands- Corrected at the time of the inspection
code 590.003(C)/3-301.11-P*** · critical food-safety factorstatus: Fail
Restricted Use Pesticides Criteria (P)critical

Inspector note: Numerous pest control sprays noted on the stairs to the lower level- Use only products provided by a licensed pest control company
code 590.007/7-206.11-P*** · critical food-safety factorstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: At the time of the inspection Priority violations were noted Review inspection report with staff
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
Conformance with Approved Procedures (Pf)

Inspector note: At the time of the inspection the establishment was unable to locate the HACCP Unable to verify the lab testing and parasite destruction letters from purveyors. Also there needs to be a copy of the approved HACCP which includes training and recipes for the rice that were approved Locate the HACCP and keep at the establishment at all times
code 590.008/8-103.12-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Utensils stored in stagnant water in the back kitchen- Discontinue
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Food Preparation (C)

Inspector note: Open boxes of product observed on the floor as employees were doing food prep- Store foods protected during preparation
code 590.003/3-305.14-C* · lower-severity findingstatus: Fail
Thawing (C)

Inspector note: Observed sealed package of fish defrosting on the counter- Per the PIC the product was removed from the freezer less than 30 min prioer to the inspection Reviewed the process and corrections were made- Review with staff
code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector note: At the time of the inspection I was unable to verify if the hood company used by the establishment for the cleaning and inspection of the hoods is approved by the Boston Fire Department. Referred to BFD for verification
code 590.006/6-501.14-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on July 31, 2024: 7 findings appeared for the first time. 4 findings recurred. 4 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.