Shabu Zen Restaurant

Restaurant Information
Inspection Results
Data Source
Nearby Restaurants
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Restaurant Information

Facility ID 18Bbec2Bbe3F30D
Business Name Shabu Zen Restaurant
DB Name Shabu Zen Restaurant
Legal Owner Young Dae Kim/steven
Last Name Wong
First Name David
Licence Number 28682
Licence Status Active
Licence Description Eating & Drinking

Inspection Results

Date Result Level Desc Status Comments
2018-11-14 15:45:01 HE_Pass *** PIC Performing Duties Pass Retrain staff with regard to proper hand sink usage/washing and proper warewashing at three bay sink.
2018-11-14 15:45:01 HE_Pass ** Insects Rodents Animals Pass Trash dumpster overfilled. Remove trash.
2018-11-14 15:45:01 HE_Pass * Hand Cleaner Drying Tissue Signage Pass Hand Sink inside toilet missing soap. Provide. Hand Sink at the Bar missing soap. Provide.
2018-11-14 15:45:01 HE_Pass *** Location Accessible Pass Hand Sink at the bar used to stored in-use utensils/equipment. Discontinue use for hand washing only.
2018-11-14 15:45:01 HE_Pass ** Food Contact Surfaces Clean Pass Ice Machine interior soiled. Clean properly. Knifes stored soiled on magnetic strip. Clean properly.
2018-11-14 15:45:01 HE_Pass *** Food Contact Surfaces Clean Pass Employee at the bar states that he washes sanitizes and then rinse with water. Observed rinse bay used for washing. Wash rinse and sanitize properly (in this order).
2018-11-14 15:45:01 HE_Pass * Food Protection Pass Food product boxes stored on the floor inside the walk-in freezer and storage area. Elevate properly.
2018-11-14 15:45:01 HE_Pass * Food Container Labels Pass Bulk food containers missing labels. Provide.
2015-01-16 08:48:26 HE_Pass *** Consumer Advisories Pass The raw items do not have disclaimer designating them on the menu. Provide a completeconsumer advisory with discalimer and reminder.
2015-01-16 08:48:26 HE_Pass * Improper Maintenance of Floors Pass There is damaged grout in the dish area. Repair to provide a smooth cleanable durable surface.
2015-01-16 08:48:26 HE_Pass *** Cold Holding Pass The sandwich unit in the front is not working properly; Octopus 53 scallops 50F. Provide proper cold holding of 41F or below.
2014-02-18 08:11:37 HE_Pass *** Separation/Sanitizer Criteria Pass The sanitizer at the three compartment sink behind the bar is setup with over 400 ppm quats. Provide proper sanitizer levels.
2014-02-18 08:11:37 HE_Pass * Toilet Enclosed Clean Pass The bathroom door is not self-closing. Provide self closing door.
2014-02-18 08:11:37 HE_Pass * Installed and Maintained Pass The handsink in the employee bathroom handsink was cold. Provide on demand hot water.
2014-02-18 08:11:36 HE_Pass *** Food Contact Surfaces Clean Pass The low temp dishwasher is washing at 150F and rinsing at 160F and setup with sanitizer but there is no reading. Either make the dishwasher low or high temperature and be sure that equipment is getting cleaned and sanitized.
2014-02-18 08:11:36 HE_Pass * Test Kit Provided Pass There is no test kit for the low temp dishwasher. Provide.
2014-02-18 08:11:36 HE_Pass *** Cold Holding Pass The garlic and oil is stored at room temperature 60F. Provide proper cold holding of 41F or below.
2013-12-20 08:33:22 HE_Pass * Non-Food Contact Surfaces Clean Pass Small white cutting in back preparation area visibly soiled and scoared. Clean to remove replace or resurface.
2013-12-20 08:33:22 HE_Pass * Equipment Thermometers Pass Temperature guages of dish machine not operating properly. Repair.
2013-12-20 08:33:22 HE_Pass * Food Protection Pass Boxes of frozen meats observed being stored on the ground of the walk-in freezer. Discontinue and store elevated at least 6 inches off the ground.
2013-12-20 08:33:22 HE_Pass * Inadequate Facilities/Cooling Methods Pass Cooked barley observed being cooled at room temperature (51F). Discontinue and ensure proper cooling methods are in place. PIC removed the cooked rice at the time of the inspection and placed into a refrigeration unit to maintain a temperature below 41F.
2013-12-20 08:33:22 HE_Pass *** Cold Holding Pass Cooked pork broth observed being left out at room temperature 62F. PIC removed and placed broth into a refrigeration unit to maintain a temperature of below 41F. Ensure all potentially hazardous foods are being maintained at 41F and below.
HE_Pass
2012-07-24 08:14:15 HE_Pass ** Insects Rodents Animals Pass Evidence of fruitfly activity near the Hobart dishwasher. Address and provide an up to date pest control report for the re-inspection.
2012-07-24 08:14:15 HE_Pass * Installed and Maintained Pass Pipe under 3 bay sink leaking. Repair. Evidence of what appears to be a leak on top of the Hobart Dishwasher. Address
2012-07-24 08:14:15 HE_Pass * Non-Food Contact Surfaces Clean Pass Interior of 2 door upright freezer with excess frost build-up. Defrost and clean to remove. Repair if necessary. Table being used in back preparation area. visibly soiled and peeling. Clean to remove and provide surfaces that are cleanable durable and smo
2012-07-24 08:14:15 HE_Pass * Test Kit Provided Pass No test kit on site for the sanitizing buckets. Provide.
2012-07-24 08:14:15 HE_Pass * Non-Food Contact Surfaces Pass Card board being used to line shelving. Discontinue and ensure all surfaces remain cleanable durable and smooth.
2012-07-24 08:14:15 HE_Pass * PHF's Properly Thawed Pass Raw squid being defrosted at room temperature. Discontinue and ensure proper thawing methods are in place.
2012-07-24 08:14:15 HE_Pass * Food Thermometers Provided Pass No food thermometers on site. Provide.
HE_Pass
2009-12-24 08:10:05 HE_Pass * Premises Maintained Pass remove all empty milk crates through-out no milk / no crates
2009-12-24 08:10:05 HE_Pass * Improper Maintenance of Floors Pass clean floor through-out slop sink closet between bathrooms clean floor under behind and between all equipment and shelves through-out all cooking areas stock area and all warewashing areas
2009-12-24 08:10:05 HE_Pass * Adequate Number Frequency Vermin Proof Pass keep dumpster closed at all times
2009-12-24 08:10:05 HE_Pass * Toilet Enclosed Clean Pass provide self-closing bathroom door - employee - spring
2009-12-24 08:10:05 HE_Pass * Wiping Cloths Clean Sanitize Pass keep all wiping cloths in sanitizer at all times
2009-12-24 08:10:05 HE_Pass * Equipment Thermometers Pass provide thermometers for all reach-in's through-out
2009-01-12 15:34:18 HE_Pass *** Consumer Advisories Pass The consumer advisory is missing the disclaimer. Provide complete consumer advisory with disclaimer and reminder.
2009-01-12 15:34:18 HE_Pass *** Non-Compliance w/Employee Health Policy Pass No employee illness policy. Provide.
2009-01-12 15:34:18 HE_Pass * Outside Storage Improperly Maintained Pass The dumpster is uncovered. Keep dumpster covered.
2009-01-12 15:34:18 HE_Pass * Hand Cleaner Drying Tissue Signage Pass There is no soap at the handsink behind the bar. There of no soap or paper towels at handsink in prep area. Provide.
2009-01-12 15:34:18 HE_Pass *** Separation Segregation Cross Contamination Pass Raw meats are stored above vegetables. Store properly to prevent cross- contamination.
2009-01-12 15:34:18 HE_Pass * PHF's Properly Thawed Pass Fish thawing at room temp. Thaw properly.
2009-01-12 15:34:18 HE_Pass * Inadequate Facilities/Cooling Methods Pass Broth cooked and cooled without verification. Verity that broth is cooling properly.
2009-01-12 15:34:18 HE_Pass * Food Container Labels Pass Water spray bottles are not labeled. Label properly.
2008-11-07 08:21:48 HE_Pass * Premises Maintained Pass remove all empty tonic racks and empty milk crates through-out
2008-11-07 08:21:48 HE_Pass * Improper Maintenance of Floors Pass clean floor under behind and between all equipment and shelves through-out all kitchen areas
2008-11-07 08:21:48 HE_Pass * Adequate Number Frequency Vermin Proof Pass keep dumpster closed at all times
2008-11-07 08:21:48 HE_Pass * Hand Cleaner Drying Tissue Signage Pass provide a handwash signs and soap dispensers at all handwash sinks in counter area and behind bar area provide handwash signs through-out kitchen and prep areas
2008-11-07 08:21:48 HE_Pass * Wiping Cloths Clean Sanitize Pass keep all wiping cloths in sanitizer at all times through-out
2008-11-07 08:21:48 HE_Pass * Food Protection Pass elevate all products six inches from floor through-out both bar areas and allstock/storage areas do not use empty tonic racks or empty milk crates
2007-12-12 15:32:17 HE_Pass * Hand Cleaner Drying Tissue Signage Pass Bar Hand sinks need soap and paper towels. Provide.
2007-12-12 15:32:17 HE_Pass * Installed and Maintained Pass Prep Area hand sink has a broken faucet. Repair.
2007-12-12 15:32:17 HE_Pass * Food Contact Surfaces Design Pass Sponges and steel wool used too clean food contact surfaces. Provide approved equipment to clean surfaces.
HE_NotReq
HE_NotReq
HE_Filed * Non-Food Contact Surfaces Clean Fail Clean table below small mixer at the back prep kitchen area.
HE_Filed * Wiping Cloths Clean Sanitize Fail Keep all in use wiping cloths in a sanitizing solution when not in use.
HE_Filed * Wiping Cloths Clean Sanitize Fail Keep all in use wiping cloths in a sanitizing solution when not in use.
HE_Filed * Non-Food Contact Surfaces Fail remove rust buildup from top of grease trap below the 3 bay sionk inn the kitchen area.
HE_Filed * Floors Designed Constructed Installed Fail clean floor area of the electrical closet.
HE_Filed * Non-Food Contact Surfaces Clean Fail Clean top of the dish machine. Clean drain compartment to the fryalator.
HE_Filed * Wiping Cloths Clean Sanitize Fail keep all wiping cloths in a sanitizing solution when not in use.
HE_Filed * Food Protection Fail The establishment should avoid covering the cut vegetables with cotton cloths. Although the cloths are professionally cleaned the cloths may come into contact with potentially hazardous chemicals or soil during the cleaning process or while in transit t
HE_Filed * Wiping Cloths Clean Sanitize Fail Wiping cloths should be stored in sanitizer when not in use. One cloth was observed on an active work station. Sanitizing buckets should be present within each active work area.
HE_Filed * Food Protection Fail The staff are in the habit of covering containers of prepared vegetables with clean dry wiping cloths. Although the wiping cloths appear to be visually clean they are not a sanitary product. As such the staff and management should no longer use the c
HE_Fail *** PIC Performing Duties Fail Retrain staff with regard to proper hand sink usage/washing and proper warewashing at three bay sink.
HE_Fail ** Insects Rodents Animals Fail Trash dumpster overfilled. Remove trash.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail Hand Sink inside toilet missing soap. Provide. Hand Sink at the Bar missing soap. Provide.
HE_Fail *** Location Accessible Fail Hand Sink at the bar used to stored in-use utensils/equipment. Discontinue use for hand washing only.
HE_Fail ** Food Contact Surfaces Clean Fail Ice Machine interior soiled. Clean properly. Knifes stored soiled on magnetic strip. Clean properly.
HE_Fail *** Food Contact Surfaces Clean Fail Employee at the bar states that he washes sanitizes and then rinse with water. Observed rinse bay used for washing. Wash rinse and sanitize properly (in this order).
HE_Fail * Food Protection Fail Food product boxes stored on the floor inside the walk-in freezer and storage area. Elevate properly.
HE_Fail * Food Container Labels Fail Bulk food containers missing labels. Provide.
HE_Fail *** Consumer Advisories Fail The raw items do not have disclaimer designating them on the menu. Provide a completeconsumer advisory with discalimer and reminder.
HE_Fail * Improper Maintenance of Floors Fail There is damaged grout in the dish area. Repair to provide a smooth cleanable durable surface.
HE_Fail *** Cold Holding Fail The sandwich unit in the front is not working properly; Octopus 53 scallops 50F. Provide proper cold holding of 41F or below.
HE_Fail *** Separation/Sanitizer Criteria Fail The sanitizer at the three compartment sink behind the bar is setup with over 400 ppm quats. Provide proper sanitizer levels.
HE_Fail * Toilet Enclosed Clean Fail The bathroom door is not self-closing. Provide self closing door.
HE_Fail * Installed and Maintained Fail The handsink in the employee bathroom handsink was cold. Provide on demand hot water.
HE_Fail *** Food Contact Surfaces Clean Fail The low temp dishwasher is washing at 150F and rinsing at 160F and setup with sanitizer but there is no reading. Either make the dishwasher low or high temperature and be sure that equipment is getting cleaned and sanitized.
HE_Fail * Test Kit Provided Fail There is no test kit for the low temp dishwasher. Provide.
HE_Fail *** Cold Holding Fail The garlic and oil is stored at room temperature 60F. Provide proper cold holding of 41F or below.
HE_Fail * Non-Food Contact Surfaces Clean Fail Small white cutting in back preparation area visibly soiled and scoared. Clean to remove replace or resurface.
HE_Fail * Equipment Thermometers Fail Temperature guages of dish machine not operating properly. Repair.
HE_Fail * Food Protection Fail Boxes of frozen meats observed being stored on the ground of the walk-in freezer. Discontinue and store elevated at least 6 inches off the ground.
HE_Fail * Inadequate Facilities/Cooling Methods Fail Cooked barley observed being cooled at room temperature (51F). Discontinue and ensure proper cooling methods are in place. PIC removed the cooked rice at the time of the inspection and placed into a refrigeration unit to maintain a temperature below 41F.
HE_Fail *** Cold Holding Fail Cooked pork broth observed being left out at room temperature 62F. PIC removed and placed broth into a refrigeration unit to maintain a temperature of below 41F. Ensure all potentially hazardous foods are being maintained at 41F and below.
HE_Fail ** Insects Rodents Animals Fail Evidence of fruitfly activity near the Hobart dishwasher. Address and provide an up to date pest control report for the re-inspection.
HE_Fail * Installed and Maintained Fail Pipe under 3 bay sink leaking. Repair. Evidence of what appears to be a leak on top of the Hobart Dishwasher. Address
HE_Fail * Non-Food Contact Surfaces Clean Fail Interior of 2 door upright freezer with excess frost build-up. Defrost and clean to remove. Repair if necessary. Table being used in back preparation area. visibly soiled and peeling. Clean to remove and provide surfaces that are cleanable durable and smo
HE_Fail * Test Kit Provided Fail No test kit on site for the sanitizing buckets. Provide.
HE_Fail * Non-Food Contact Surfaces Fail Card board being used to line shelving. Discontinue and ensure all surfaces remain cleanable durable and smooth.
HE_Fail * PHF's Properly Thawed Fail Raw squid being defrosted at room temperature. Discontinue and ensure proper thawing methods are in place.
HE_Fail * Food Thermometers Provided Fail No food thermometers on site. Provide.
HE_Fail * Premises Maintained Fail remove all empty milk crates through-out no milk / no crates
HE_Fail * Improper Maintenance of Floors Fail clean floor through-out slop sink closet between bathrooms clean floor under behind and between all equipment and shelves through-out all cooking areas stock area and all warewashing areas
HE_Fail * Adequate Number Frequency Vermin Proof Fail keep dumpster closed at all times
HE_Fail * Toilet Enclosed Clean Fail provide self-closing bathroom door - employee - spring
HE_Fail * Wiping Cloths Clean Sanitize Fail keep all wiping cloths in sanitizer at all times
HE_Fail * Equipment Thermometers Fail provide thermometers for all reach-in's through-out
HE_Fail *** Consumer Advisories Fail The consumer advisory is missing the disclaimer. Provide complete consumer advisory with disclaimer and reminder.
HE_Fail *** Non-Compliance w/Employee Health Policy Fail No employee illness policy. Provide.
HE_Fail * Outside Storage Improperly Maintained Fail The dumpster is uncovered. Keep dumpster covered.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail There is no soap at the handsink behind the bar. There of no soap or paper towels at handsink in prep area. Provide.
HE_Fail *** Separation Segregation Cross Contamination Fail Raw meats are stored above vegetables. Store properly to prevent cross- contamination.
HE_Fail * PHF's Properly Thawed Fail Fish thawing at room temp. Thaw properly.
HE_Fail * Inadequate Facilities/Cooling Methods Fail Broth cooked and cooled without verification. Verity that broth is cooling properly.
HE_Fail * Food Container Labels Fail Water spray bottles are not labeled. Label properly.
HE_Fail * Premises Maintained Fail remove all empty tonic racks and empty milk crates through-out
HE_Fail * Improper Maintenance of Floors Fail clean floor under behind and between all equipment and shelves through-out all kitchen areas
HE_Fail * Adequate Number Frequency Vermin Proof Fail keep dumpster closed at all times
HE_Fail * Hand Cleaner Drying Tissue Signage Fail provide a handwash signs and soap dispensers at all handwash sinks in counter area and behind bar area provide handwash signs through-out kitchen and prep areas
HE_Fail * Wiping Cloths Clean Sanitize Fail keep all wiping cloths in sanitizer at all times through-out
HE_Fail * Food Protection Fail elevate all products six inches from floor through-out both bar areas and allstock/storage areas do not use empty tonic racks or empty milk crates
HE_Fail * Hand Cleaner Drying Tissue Signage Fail Bar Hand sinks need soap and paper towels. Provide.
HE_Fail * Installed and Maintained Fail Prep Area hand sink has a broken faucet. Repair.
HE_Fail * Food Contact Surfaces Design Fail Sponges and steel wool used too clean food contact surfaces. Provide approved equipment to clean surfaces.
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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