Samurai Boston

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Restaurant Information

Facility ID Fe49Aa3E02E5Cd7
Business Name Samurai Boston
DB Name Samurai Boston
Legal Owner Eight 27 Boylston St Boston
Last Name Samurai
First Name Inc.
Licence Number 27332
Licence Status Inactive
Licence Description Eating & Drinking

Inspection Results

Date Result Level Desc Status Comments
HE_TSOP *** PIC Performing Duties Fail HACCP - No proof annual review was conducted No proof that all employees handling Sushi Rice have been trained by the certified food protection manager in the HACCP. All employees must be trained in food safety and sanitation as it relates to their assign
HE_TSOP *** PIC Knowledge Fail Certifed food protection manager not certified in allergen awareness.
HE_TSOP * Improper Maintenance of Floors Fail Built up soils on floor under and behind all equipment
HE_TSOP * Installed and Maintained Fail Faucet leaking at 3 bay sink
HE_TSOP * Clean Equipment & Utensils Storage Fail Food contacts not inverted on shelving Bowls etc stored under hand sinks
HE_TSOP * Wiping Cloths Clean Sanitize Fail Wiping cloths not stored in sanitizing solution per code.
HE_TSOP * Wash Rinse Water Clean Proper Temperature. Fail Rinse temperature at high temp dish machine 204 F Wash temperature reading error
HE_TSOP * Three Compartment Sink Fail No drain board to allow for proper air drying
HE_TSOP * Non-Food Contact Surfaces Fail Using crates (milk and soda) as shelving. Provide adequate shelving 6" above the floor
HE_TSOP * Non-Food Contact Surfaces Fail Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps
HE_TSOP * Non-Food Contact Surfaces Fail No splash guards between hand sinks and food prep.
HE_TSOP * Non-Food Contact Surfaces Fail Glass doors to sushi display cases cracked
HE_TSOP *** Separation Segregation Cross Contamination Fail Raw fish stored with cooked/ready to eat foods - Sushi Bar Using same cutting board and equipment to prepare ready to eat and raw animal products - Sushi Bar
HE_TSOP *** Conformance w/ Approved Procedures Fail Sushi chef not trained on HACCP plan. Unable to use pH meter. Using incorrect pH paper. Recipe not same as plan. states pH 4.5 -4.3 but not indicated on paper.
HE_TSOP *** PIC Performing Duties Fail Staff not properly trained in warewashing proper food prep cooking handwashing storage illness policy. Demonstrate training.
HE_TSOP *** PIC Knowledge Fail Certified Manager not on site at time of inspection. When arrived unable to state proper temperatures illness policy unknown not trained on HACCP plan for sushi. Not taking active managerial control to ensure safe sanitary conditions.
HE_TSOP * Proper storage of clean linen Fail Clean linens stored loosely on grease trap and under waste pipes.Provide proper storage
HE_TSOP * Improper Maintenance of Walls/Ceilings Fail Exhaust hoods soiled with dripping grease and dust walls behind fryers with grease.Clean to remove soils.
HE_TSOP * Hand Cleaner Drying Tissue Signage Fail No soap and no papertowels at front bar and dishroom hand sinks.Provide
HE_TSOP * Installed and Maintained Fail Hot water not functioning properly at hand sink.Water runs cold 41F - 90F and not flowing minimum 15 seconds.Repair.Ensure water minimum 110F.
HE_TSOP * Non-Food Contact Surfaces Clean Fail Shelves throughout the kitchen interiors of refrigerators microwave doors of equipment with food soils. Clean to remove. Remove foil from surfaces. Maintain clean.
HE_TSOP ** Food Contact Surfaces Clean Fail Interior of ice machine soiled.Soiled serviceware from previous day left in buckets on the floor. Interior of microwave soda nozzles not clean. Clean and sanitize with proper frequency.Several food containers with dried soils. Tempura containers with sto
HE_TSOP *** Food Contact Surfaces Clean Fail No sanitizing step observed for manual pot wash. Pots washed then stored.
HE_TSOP * Wash Rinse Water Clean Proper Temperature. Fail Staff running water and soap over pans in first bay. Equipment not submerged in soapy solution in first sink and rinsed in second sink as required.
HE_TSOP * Equipment Thermometers Fail No thermometers in refrigeration units.Provide
HE_TSOP * Dishwashng Facilities Fail One drainboard used to improperly store foods. No area to stored soiled pots and pans. Discontinue use of area for food prep. Demonstrate proper setup of warewash area to store soiled sanitized equipment and proper set up of wash rinse sanitize stations.
HE_TSOP * Non-Food Contact Surfaces Fail Replace cracked plastic used as hand sink separator. Provide proper repair. Designate food prep sink at rear bar. Stated "hand wash only" but used for rinsing food.
HE_TSOP * Non-Food Contact Surfaces Fail HVAC filter heavily soiled.Replace filter and missing cover. Remove plastic wrap from soda hose. Remove tape from faucets ice cream freezer counter top on rear bar. Provide proper repair. Replace freezer chest with broken glass and tape.
HE_TSOP * Food Contact Surfaces Design Fail Using plastic cups to dispense rice. Proper proper scoop. .Using wooden boats for food contact. Remove wooden sushi bowl and paddle. Use food grade commercial equipment.
HE_TSOP *** Adequate Handwashing/Where/When/How Fail Employees preparing foods and cleaning serviceware without proper washing of hands. All hand wash stations blocked with carts and barrels. No soap at hand sink in warewash.
HE_TSOP * Food Protection Fail Nori and dry foods stored under hand sink waste pipe. Flour in open bin stored with soiled mop water at the mop sink. Utilizing interior of sanitizing bay for storing food on ice.
HE_TSOP * Washing fruits and veg's. Fail Produce being washed in sanitizer bay of 3 bay sink.Discontinue and wash in food prep sink.
HE_TSOP *** Separation Segregation Cross Contamination Fail Multiple raw foods stored with ready to eat produce. Raw chicken over tofu raw tuna stored with other fish species raw shrimp stored above shredded carrots. Store properly.
HE_TSOP *** Cooking Temperatures Fail Breaded salmon partially cooked then refrigerated. Discontinue non continuous cook process. Cook to minimum 145F.
HE_TSOP *** Cold Holding Fail Sprouts 54F stored on floor of walkin. Boxed sprouts 45F. Cooked rice 54F tightly wrapped from previous day. Discard
HE_TSOP
2016-02-26 10:54:01 HE_Pass *** PIC Performing Duties Pass HACCP - No proof annual review was conducted No proof that all employees handling Sushi Rice have been trained by the certified food protection manager in the HACCP. All employees must be trained in food safety and sanitation as it relates to their assign
2016-02-26 10:54:01 HE_Pass *** PIC Knowledge Pass Certifed food protection manager not certified in allergen awareness.
2016-02-26 10:54:01 HE_Pass * Improper Maintenance of Floors Pass Built up soils on floor under and behind all equipment
2016-02-26 10:54:01 HE_Pass * Installed and Maintained Pass Faucet leaking at 3 bay sink
2016-02-26 10:54:01 HE_Pass * Clean Equipment & Utensils Storage Pass Food contacts not inverted on shelving Bowls etc stored under hand sinks
2016-02-26 10:54:01 HE_Pass * Wiping Cloths Clean Sanitize Pass Wiping cloths not stored in sanitizing solution per code.
2016-02-26 10:54:01 HE_Pass * Wash Rinse Water Clean Proper Temperature. Pass Rinse temperature at high temp dish machine 204 F Wash temperature reading error
2016-02-26 10:54:01 HE_Pass * Three Compartment Sink Pass No drain board to allow for proper air drying
2016-02-26 10:54:01 HE_Pass * Non-Food Contact Surfaces Pass Using crates (milk and soda) as shelving. Provide adequate shelving 6" above the floor
2016-02-26 10:54:01 HE_Pass * Non-Food Contact Surfaces Pass Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps
2016-02-26 10:54:01 HE_Pass * Non-Food Contact Surfaces Pass No splash guards between hand sinks and food prep.
2016-02-26 10:54:01 HE_Pass * Non-Food Contact Surfaces Pass Glass doors to sushi display cases cracked
2016-02-26 10:54:01 HE_Pass *** Separation Segregation Cross Contamination Pass Raw fish stored with cooked/ready to eat foods - Sushi Bar Using same cutting board and equipment to prepare ready to eat and raw animal products - Sushi Bar
2015-11-23 15:17:38 HE_Pass * Dishwashng Facilities Pass High Temp Dish Machine at the Bar broken not working. Warewashing is being performed at the main dish machine until repair takes place. Repair.
2015-08-06 07:59:09 HE_Pass * Outside Storage Improperly Maintained Pass Grease container outside with covered with oil and grease on the top. Clean properly.
2015-08-06 07:59:09 HE_Pass * Non-Food Contact Surfaces Clean Pass Interior of the ice cream freezer with layers of ice. Remove and clean properly.
2015-08-06 07:59:09 HE_Pass ** Food Contact Surfaces Clean Pass Interior of ice machine soiled. Clean and sanitize properly.
2014-12-11 15:28:39 HE_Pass *** Conformance w/ Approved Procedures Pass Last lab report for testing of sushi rice dated August 2013- Provide updated lab testing
2014-12-11 15:28:39 HE_Pass * Improper Maintenance of Walls/Ceilings Pass Vents in cookline heavily soiled with grease and carbon buildup- Clean Hood sticker expired October 2014- Schedule cleaning and inspection
2014-12-11 15:28:39 HE_Pass * Improper Maintenance of Floors Pass Excessive water buildup on floor of warewashing- Clean
2014-12-11 15:28:39 HE_Pass * Non-Food Contact Surfaces Clean Pass Area below fryolator heavily soiled with grease- Clean
2014-12-11 15:28:39 HE_Pass ** Food Contact Surfaces Clean Pass Grill surface heavily soiled- Clean with proper frequency
2014-12-11 15:28:39 HE_Pass * Wiping Cloths Clean Sanitize Pass Multiple wet wiping cloths on counters throughout establishment- Ensure maintained in sanitizer solution
2014-12-11 15:28:39 HE_Pass * Dishwashng Facilities Pass High temperature dishmachine leaking excessive water from front panel during cycle- Repair
2014-12-11 15:28:39 HE_Pass * Food Contact Surfaces Design Pass Cutting boards with deep grooves and soils- repair or replace
2014-12-11 15:28:39 HE_Pass * Food Protection Pass Multiple foods stored on floor of warewashing room and on floor of walkin refrigerator- Properly store foods protected and 6" off floor
2014-12-11 15:28:39 HE_Pass * PHF's Properly Thawed Pass Observed raw chicken being thawed in bucket on floor- Discontinue and follow proper thawing procedures
HE_Pass
2013-08-28 08:30:14 HE_Pass *** Conformance w/ Approved Procedures Pass Provide up to date compliance letters for the sushi grade fish as well as lab results for the sushi grade rice.
2013-01-17 07:53:48 HE_Pass * Hand Cleaner Drying Tissue Signage Pass no signage at hand sinks at sushi bar supply
2013-01-17 07:53:48 HE_Pass ** Food Contact Surfaces Clean Pass interior of ice machine with soils clean to remove
HE_Pass
2012-04-17 15:26:35 HE_Pass *** Conformance w/ Approved Procedures Pass Kimchi is sometimes made on site discontinue. Must have a HACCP plan and approval from Health Dept. When not made on site it is bought from vendor in New York. Will fax or email invoices.
2012-04-17 15:26:35 HE_Pass *** Conformance w/ Approved Procedures Pass 1 letter for sushi grade fish expired from January 2011 provide up to date letter for sushi grade fish.
2012-04-17 15:26:35 HE_Pass *** Labeled Common Name Pass Label spray bottles.
2012-04-17 15:26:35 HE_Pass * Clean Equipment & Utensils Storage Pass 2 cutting boards stored in between stand up reach in and wall. Remove and ensure proper storage of clean in between use equipment.
2012-04-17 15:26:35 HE_Pass * Non-Food Contact Surfaces Clean Pass Clean hood baffles to remove grease and dust build up.
2012-04-17 15:26:35 HE_Pass * Non-Food Contact Surfaces Clean Pass Clean exteriors of bulk food bins.
2012-04-17 15:26:35 HE_Pass * Wash Rinse Water Clean Proper Temperature. Pass Rinse on dish machine not properly reading temperature repair.
2012-04-17 15:26:35 HE_Pass * Test Kit Provided Pass Provide proper test kits for both Chlorine and Quaternary Ammonia.
2012-04-17 15:26:35 HE_Pass * Food Utensil Storage Pass Utensils sitting in stagnant water remove and properly store utensils when not in use.
2012-04-17 15:26:35 HE_Pass * Food Utensil Storage Pass Provide proper ice scoop holder at ice machine.
2012-04-17 15:26:35 HE_Pass * Food Protection Pass Raw shell eggs stored above ready to eat foods in the walk in organize to ensure proper storage of raw from RTE foods.
2012-04-17 15:26:35 HE_Pass * Food Protection Pass Bag of onions stored on floor. Discontinue and ensure proper storage of foods at least 6 inches off of the floor.
2012-04-17 15:26:35 HE_Pass *** Cold Holding Pass Salmon and Stripped bass at 51F ensure all cold foods are held at 41F or below at all times.
2012-04-17 15:26:35 HE_Pass *** Cold Holding Pass Raw shell eggs at 69F ensure all cold food is held at 41F or below at all times.
HE_Pass
2010-02-25 08:20:15 HE_Pass *** Conformance w/ Approved Procedures Pass Provide current 2010 letters of compliance from all fish vendors. Ensure rice is being checked and logged daily in accordance with HACCP plan for for sushi rice.
2010-02-25 08:20:15 HE_Pass * Installed and Maintained Pass water is running continuously repair faucet to operate properly
2010-02-25 08:20:15 HE_Pass * Non-Food Contact Surfaces Clean Pass clean thoroughly all sides vents door and ledges to remove all soil and debris
2010-02-25 08:20:15 HE_Pass * Food Protection Pass properly store all foods to provide proper food protection
HE_Pass
2008-07-24 08:13:33 HE_Pass *** Conformance w/ Approved Procedures Pass Lab test needs to be updated. HACCP plan is due for review and employees need to be retrained. pH logs are not current records stop a few weeks ago. Provide daily logs.
2008-07-24 08:13:33 HE_Pass *** PIC Knowledge Pass High temperature dishwasher is broken and employees do not know how to setup 3-compartment sink. Train employees to properly wash dishes. Provide a manager who is knowledgeable in food safety.
2008-07-24 08:13:33 HE_Pass * Improper Maintenance of Walls/Ceilings Pass Hood vent is soiled with grease and there are no tags to indicate when it was cleaned. Clean vent.
2008-07-24 08:13:33 HE_Pass * Installed and Maintained Pass Bathroom water is cold Provide hot water.
2008-07-24 08:13:33 HE_Pass * Non-Food Contact Surfaces Clean Pass Cooking equipment is soiled. Clean cooking line to remove debris. Prep sinks are soiled. Clean to remove.
2008-07-24 08:13:33 HE_Pass * Food Contact Surfaces Design Pass Bulk rice is dispensed with a bowl. Provide a food grade scoop with a handle.
2008-07-24 08:13:33 HE_Pass *** Adequate Handwashing/Where/When/How Pass Sushi bar employees are just rinsing their hands. Train employees to properly wash their hands with soap.
2008-07-24 08:13:33 HE_Pass * Food Protection Pass Bar: Soda tube is turning through customer ice. Provide separation. Sushi bar: the hardsinlcs we adjacent to prep. Provide separation. Items are stored on top of the ice machine.Store items separate.
HE_Pass
HE_OutBus
HE_NotReq
HE_NotReq
HE_NotReq
HE_Hearing * Rooms and Equipment Vented Fail Loud noise coming from hood above cooking equipment
HE_Hearing * Improper Maintenance of Walls/Ceilings Fail Hood sticker marked deficiencies - Referred to BFD for review and follow up.
HE_Hearing *** PIC Performing Duties Fail HACCP - No proof annual review was conducted No proof that all employees handling Sushi Rice have been trained by the certified food protection manager in the HACCP. All employees must be trained in food safety and sanitation as it relates to their assign
HE_Hearing *** PIC Knowledge Fail Certifed food protection manager not certified in allergen awareness.
2016-02-23 08:57:58 HE_Hearing *** Person in charge Assigned Pass No person in charge
2016-02-23 08:57:58 HE_Hearing * Inadequate Lighting Pass Dim lighting in ware washing area
HE_Hearing * Improper Maintenance of Floors Fail Built up soils on floor under and behind all equipment
2016-02-23 08:57:58 HE_Hearing * Adequate Number Frequency Vermin Proof Pass No covers for waste receptacles Using food containers as trash receptacles at bar
2016-02-23 08:57:58 HE_Hearing * Hand Cleaner Drying Tissue Signage Pass No signage at hand sink in men's room
HE_Hearing * Installed and Maintained Fail Faucet leaking at 3 bay sink
2016-02-23 08:57:58 HE_Hearing * Single Service Articles Stored Dispensed Pass Straws at bar not in their original wrapping/protected from contamination
HE_Hearing * Clean Equipment & Utensils Storage Fail Food contacts not inverted on shelving Bowls etc stored under hand sinks
2016-02-23 08:57:58 HE_Hearing * Non-Food Contact Surfaces Clean Pass Cooking equipment encrusted with food particles and grease build up
2016-02-23 08:57:58 HE_Hearing * Non-Food Contact Surfaces Clean Pass Built up soils on shelving
2016-02-23 08:57:58 HE_Hearing ** Food Contact Surfaces Clean Pass Not properly washing food contact (dirty pan) prior to placing in sanitizing bay
HE_Hearing * Wiping Cloths Clean Sanitize Fail Wiping cloths not stored in sanitizing solution per code.
2016-02-23 08:57:58 HE_Hearing *** Food Contact Surfaces Clean Pass Dirty pan in sanitizing solution in 3 bay sink
HE_Hearing * Wash Rinse Water Clean Proper Temperature. Fail Rinse temperature at high temp dish machine 204 F Wash temperature reading error
HE_Hearing * Three Compartment Sink Fail No drain board to allow for proper air drying
2016-02-23 08:57:58 HE_Hearing * Non-Food Contact Surfaces Pass Remove tape on counter top
2016-02-23 08:57:58 HE_Hearing * Non-Food Contact Surfaces Pass No divider/splash guard between hand sink and customer ice.
HE_Hearing * Non-Food Contact Surfaces Fail Using crates (milk and soda) as shelving. Provide adequate shelving 6" above the floor
HE_Hearing * Non-Food Contact Surfaces Fail Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps
HE_Hearing * Non-Food Contact Surfaces Fail No splash guards between hand sinks and food prep.
HE_Hearing * Non-Food Contact Surfaces Fail Glass doors to sushi display cases cracked
2016-02-23 08:57:58 HE_Hearing *** Adequate Handwashing/Where/When/How Pass Observed no hand washing being performed unless instructed to do so by inspector and PIC Observed food handler handing raw fish and resumed duties without removing disposable gloves and without washing hands
2016-02-23 08:57:58 HE_Hearing * Food Protection Pass Paper towels stored above food prep sink.
2016-02-23 08:57:58 HE_Hearing * Food Protection Pass Open foods not stored in food grade covered containers.
2016-02-23 08:57:58 HE_Hearing * Food Protection Pass Crackers and other food items stored directly under piping for hand washing facilities.
HE_Hearing *** Separation Segregation Cross Contamination Fail Raw fish stored with cooked/ready to eat foods - Sushi Bar Using same cutting board and equipment to prepare ready to eat and raw animal products - Sushi Bar
2016-02-23 08:57:58 HE_Hearing * Food Container Labels Pass Food containers not labeled
HE_Filed * Rooms and Equipment Vented Fail Loud noise coming from hood above cooking equipment
HE_Filed * Improper Maintenance of Walls/Ceilings Fail Hood sticker marked deficiencies - Referred to BFD for review and follow up.
2015-03-12 16:10:28 HE_Filed *** Conformance w/ Approved Procedures Pass Sushi chef not trained on HACCP plan. Unable to use pH meter. Using incorrect pH paper. Recipe not same as plan. states pH 4.5 -4.3 but not indicated on paper.
2015-03-12 16:10:28 HE_Filed *** PIC Performing Duties Pass Staff not properly trained in warewashing proper food prep cooking handwashing storage illness policy. Demonstrate training.
2015-03-12 16:10:28 HE_Filed *** PIC Knowledge Pass Certified Manager not on site at time of inspection. When arrived unable to state proper temperatures illness policy unknown not trained on HACCP plan for sushi. Not taking active managerial control to ensure safe sanitary conditions.
2015-03-12 16:10:28 HE_Filed * Proper storage of clean linen Pass Clean linens stored loosely on grease trap and under waste pipes.Provide proper storage
2015-03-12 16:10:28 HE_Filed * Improper Maintenance of Walls/Ceilings Pass Exhaust hoods soiled with dripping grease and dust walls behind fryers with grease.Clean to remove soils.
2015-03-12 16:10:28 HE_Filed * Hand Cleaner Drying Tissue Signage Pass No soap and no papertowels at front bar and dishroom hand sinks.Provide
2015-03-12 16:10:28 HE_Filed * Installed and Maintained Pass Hot water not functioning properly at hand sink.Water runs cold 41F - 90F and not flowing minimum 15 seconds.Repair.Ensure water minimum 110F.
2015-03-12 16:10:28 HE_Filed * Non-Food Contact Surfaces Clean Pass Shelves throughout the kitchen interiors of refrigerators microwave doors of equipment with food soils. Clean to remove. Remove foil from surfaces. Maintain clean.
2015-03-12 16:10:28 HE_Filed ** Food Contact Surfaces Clean Pass Interior of ice machine soiled.Soiled serviceware from previous day left in buckets on the floor. Interior of microwave soda nozzles not clean. Clean and sanitize with proper frequency.Several food containers with dried soils. Tempura containers with sto
2015-03-12 16:10:28 HE_Filed *** Food Contact Surfaces Clean Pass No sanitizing step observed for manual pot wash. Pots washed then stored.
2015-03-12 16:10:28 HE_Filed * Wash Rinse Water Clean Proper Temperature. Pass Staff running water and soap over pans in first bay. Equipment not submerged in soapy solution in first sink and rinsed in second sink as required.
2015-03-12 16:10:28 HE_Filed * Equipment Thermometers Pass No thermometers in refrigeration units.Provide
2015-03-12 16:10:28 HE_Filed * Dishwashng Facilities Pass One drainboard used to improperly store foods. No area to stored soiled pots and pans. Discontinue use of area for food prep. Demonstrate proper setup of warewash area to store soiled sanitized equipment and proper set up of wash rinse sanitize stations.
2015-03-12 16:10:28 HE_Filed * Non-Food Contact Surfaces Pass Replace cracked plastic used as hand sink separator. Provide proper repair. Designate food prep sink at rear bar. Stated "hand wash only" but used for rinsing food.
HE_Filed * Non-Food Contact Surfaces Fail Remove tape from behind faucets and from prep sink wall at sushi bar. Provide proper repair.
2015-03-12 16:10:28 HE_Filed * Food Contact Surfaces Design Pass Using plastic cups to dispense rice. Proper proper scoop. .Using wooden boats for food contact. Remove wooden sushi bowl and paddle. Use food grade commercial equipment.
2015-03-12 16:10:28 HE_Filed *** Adequate Handwashing/Where/When/How Pass Employees preparing foods and cleaning serviceware without proper washing of hands. All hand wash stations blocked with carts and barrels. No soap at hand sink in warewash.
2015-03-12 16:10:28 HE_Filed * Food Protection Pass Nori and dry foods stored under hand sink waste pipe. Flour in open bin stored with soiled mop water at the mop sink. Utilizing interior of sanitizing bay for storing food on ice.
2015-03-12 16:10:28 HE_Filed * Washing fruits and veg's. Pass Produce being washed in sanitizer bay of 3 bay sink.Discontinue and wash in food prep sink.
2015-03-12 16:10:28 HE_Filed *** Separation Segregation Cross Contamination Pass Multiple raw foods stored with ready to eat produce. Raw chicken over tofu raw tuna stored with other fish species raw shrimp stored above shredded carrots. Store properly.
2015-03-12 16:10:28 HE_Filed *** Cooking Temperatures Pass Breaded salmon partially cooked then refrigerated. Discontinue non continuous cook process. Cook to minimum 145F.
2015-03-12 16:10:28 HE_Filed *** Cold Holding Pass Sprouts 54F stored on floor of walkin. Boxed sprouts 45F. Cooked rice 54F tightly wrapped from previous day. Discard
HE_Filed * Improper Maintenance of Walls/Ceilings Fail Hood tag expired from October 2013 Contact hood cleaning company immediately.
HE_Filed * Non-Food Contact Surfaces Clean Fail Provide proper cleaning to equipment on the cook line removing soils and grease build up.
HE_Filed * Improper Maintenance of Walls/Ceilings Fail clean filters to remove dust and soil
HE_Filed * Non-Food Contact Surfaces Fail provide proper weather stripping along bottom of door remove cardboard
HE_Filed * Non-Food Contact Surfaces Fail provide proper ice scoop do not store ice scoop on top of CO2 tank
HE_Filed * Improper Maintenance of Walls/Ceilings Fail thoroughly clean grout lines by removing soiled grout and replacing with clean new grout to provide a surface which is clean and sanitary.
HE_Filed * Improper Maintenance of Walls/Ceilings Fail clean interior vents baffles at cook line immediately and provide regular service to hood and vent system at quarterly interval.
HE_Filed * Adequate Number Frequency Vermin Proof Fail provide covers for trash receptacles
HE_Filed * Non-Food Contact Surfaces Clean Fail clean cart and lower shelf of breading station to remove all food spills and soil
HE_Filed * Improper Maintenance of Walls/Ceilings Fail clean to remove dust at top
HE_Filed * Improper Storage of Re-usable Utensils Fail store all in use dishes inverted to protect from contamination
HE_Filed * Non-Food Contact Surfaces Fail properly secure tanks to wall with chains for safety
HE_Filed *** Conformance w/ Approved Procedures Fail Although the sushi staff are well trained and were observed to be following proper procedures all kitchen staff involved with sushi preparation should sign both the "Employee Hygienic and Food Handling Practices and Reporting Agreement." A signed copy o
HE_Filed * Non-Food Contact Surfaces Fail In the future replace the top sliding door/cover to the white freezer within the kitchen.
HE_Filed * Food Protection Fail Three food protection violations were identified during the inspection. 1) Store all food products within the walk-in refrigerator on the storage racks/shelving to promote ready cleaning of the walk-in floor. 2) Do not store the water pitchers within the
HE_Filed * Non-Food Contact Surfaces Clean Fail Clean the interior of the undercourter bar refrigerator at the end of the bar. Staff started cleaning the spill during the inspection.
HE_Filed * Food Utensil Storage Fail Discontinue the storage of rice spoons in water at room temperature.
HE_FailExt * Rooms and Equipment Vented Fail Loud noise coming from hood above cooking equipment
HE_FailExt * Improper Maintenance of Walls/Ceilings Fail Hood sticker expired August 2016 - Owner has a proposed contract with Hood Company Per Owner hood company is scheduled with in the next two weeks. A piece of equipment has been ordered and awaiting arrival
2016-09-14 08:25:25 HE_FailExt * Hand Cleaner Drying Tissue Signage Pass Paper towels stored on food prep unit and not at hand sink in a dispenser
2016-09-14 08:25:25 HE_FailExt *** Location Accessible Pass Shelf with food storage blocking hand sink - PIC took corrective action
2016-09-14 08:25:25 HE_FailExt *** Location Accessible Pass Observed food handler in Sushi Prep washing wiping cloth in hand sink - PIC took corrective action
2016-09-14 08:25:25 HE_FailExt * Installed and Maintained Pass 3rd bay of 3 bay sink drained clogged - PIC will have plumber to repair - 3 bay sink is used for dumping liquid waste and not used for ware washing.
2016-09-14 08:25:25 HE_FailExt * Food Container Labels Pass Bulk food containers not labeled
2015-11-16 15:35:19 HE_FailExt *** PIC Performing Duties Pass Re-train staff with regard to proper hygenic practices and food safety.
2015-11-16 15:35:19 HE_FailExt * Non-Food Contact Surfaces Clean Pass Shelves above three bay sink soiled. Clean properly.
2015-11-16 15:35:19 HE_FailExt ** Food Contact Surfaces Clean Pass Ice Machine interior soiled. Clean and sanitize properly.
2015-11-16 15:35:19 HE_FailExt * Wiping Cloths Clean Sanitize Pass Several wiping cloths stored soiled on the counters at the cooking line. Store properly in sanitizer solution.
HE_FailExt * Dishwashng Facilities Fail High Temp Dish Machine at the Bar broken not working. Warewashing is being performed at the main dish machine until repair takes place. Repair.
2015-11-16 15:35:19 HE_FailExt * Food Protection Pass Hand washing sink at the bar area next to the ice storage without barriers or covers. Provide barrier or proper covers to avoid contamination from splashes. Some containers with food products stored on the floor. Elevate 6 inches or above.
2015-11-16 15:35:19 HE_FailExt *** Spoilage Unsafe Food Pass Brown Rice for personal use wrapped in plastic and stored inside the rice cooker with white rice for serving. PIC voluntarily discarded all white rice in that container. Ensure that food is stored properly and away from possible contamination. Store food
HE_Fail * Rooms and Equipment Vented Fail Loud noise coming from hood above cooking equipment
HE_Fail * Hand Cleaner Drying Tissue Signage Fail Paper towels stored on food prep unit and not at hand sink in a dispenser
HE_Fail *** Location Accessible Fail Shelf with food storage blocking hand sink - PIC took corrective action
HE_Fail *** Location Accessible Fail Observed food handler in Sushi Prep washing wiping cloth in hand sink - PIC took corrective action
HE_Fail * Installed and Maintained Fail 3rd bay of 3 bay sink drained clogged - PIC will have plumber to repair - 3 bay sink is used for dumping liquid waste and not used for ware washing.
HE_Fail * Food Container Labels Fail Bulk food containers not labeled
HE_Fail *** PIC Performing Duties Fail HACCP - No proof annual review was conducted No proof that all employees handling Sushi Rice have been trained by the certified food protection manager in the HACCP. All employees must be trained in food safety and sanitation as it relates to their assign
HE_Fail *** PIC Knowledge Fail Certifed food protection manager not certified in allergen awareness.
HE_Fail *** Person in charge Assigned Fail No person in charge
HE_Fail * Inadequate Lighting Fail Dim lighting in ware washing area
HE_Fail * Improper Maintenance of Floors Fail Built up soils on floor under and behind all equipment
HE_Fail * Adequate Number Frequency Vermin Proof Fail No covers for waste receptacles Using food containers as trash receptacles at bar
HE_Fail * Hand Cleaner Drying Tissue Signage Fail No signage at hand sink in men's room
HE_Fail * Installed and Maintained Fail Faucet leaking at 3 bay sink
HE_Fail * Single Service Articles Stored Dispensed Fail Straws at bar not in their original wrapping/protected from contamination
HE_Fail * Clean Equipment & Utensils Storage Fail Food contacts not inverted on shelving Bowls etc stored under hand sinks
HE_Fail * Non-Food Contact Surfaces Clean Fail Cooking equipment encrusted with food particles and grease build up
HE_Fail * Non-Food Contact Surfaces Clean Fail Built up soils on shelving
HE_Fail ** Food Contact Surfaces Clean Fail Not properly washing food contact (dirty pan) prior to placing in sanitizing bay
HE_Fail * Wiping Cloths Clean Sanitize Fail Wiping cloths not stored in sanitizing solution per code.
HE_Fail *** Food Contact Surfaces Clean Fail Dirty pan in sanitizing solution in 3 bay sink
HE_Fail * Three Compartment Sink Fail No drain board to allow for proper air drying
HE_Fail * Non-Food Contact Surfaces Fail Using crates (milk and soda) as shelving. Provide adequate shelving 6" above the floor
HE_Fail * Non-Food Contact Surfaces Fail Remove tape on counter top
HE_Fail * Non-Food Contact Surfaces Fail Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps
HE_Fail * Non-Food Contact Surfaces Fail No splash guards between hand sinks and food prep.
HE_Fail * Non-Food Contact Surfaces Fail No divider/splash guard between hand sink and customer ice.
HE_Fail * Non-Food Contact Surfaces Fail Glass doors to sushi display cases cracked
HE_Fail *** Adequate Handwashing/Where/When/How Fail Observed no hand washing being performed unless instructed to do so by inspector and PIC Observed food handler handing raw fish and resumed duties without removing disposable gloves and without washing hands
HE_Fail * Food Protection Fail Paper towels stored above food prep sink.
HE_Fail * Food Protection Fail Open foods not stored in food grade covered containers.
HE_Fail * Food Protection Fail Crackers and other food items stored directly under piping for hand washing facilities.
HE_Fail *** Separation Segregation Cross Contamination Fail Raw fish stored with cooked/ready to eat foods - Sushi Bar Using same cutting board and equipment to prepare ready to eat and raw animal products - Sushi Bar
HE_Fail * Food Container Labels Fail Food containers not labeled
HE_Fail *** PIC Performing Duties Fail Re-train staff with regard to proper hygenic practices and food safety.
HE_Fail * Non-Food Contact Surfaces Clean Fail Shelves above three bay sink soiled. Clean properly.
HE_Fail ** Food Contact Surfaces Clean Fail Ice Machine interior soiled. Clean and sanitize properly.
HE_Fail * Wiping Cloths Clean Sanitize Fail Several wiping cloths stored soiled on the counters at the cooking line. Store properly in sanitizer solution.
HE_Fail * Dishwashng Facilities Fail High Temp Dish Machine at the Bar broken not working. Warewashing is being performed at the main dish machine until repair takes place. Repair.
HE_Fail * Food Protection Fail Hand washing sink at the bar area next to the ice storage without barriers or covers. Provide barrier or proper covers to avoid contamination from splashes. Some containers with food products stored on the floor. Elevate 6 inches or above.
HE_Fail *** Spoilage Unsafe Food Fail Brown Rice for personal use wrapped in plastic and stored inside the rice cooker with white rice for serving. PIC voluntarily discarded all white rice in that container. Ensure that food is stored properly and away from possible contamination. Store food
HE_Fail * Outside Storage Improperly Maintained Fail Grease container outside with covered with oil and grease on the top. Clean properly.
HE_Fail * Non-Food Contact Surfaces Clean Fail Interior of the ice cream freezer with layers of ice. Remove and clean properly.
HE_Fail ** Food Contact Surfaces Clean Fail Interior of ice machine soiled. Clean and sanitize properly.
HE_Fail *** Conformance w/ Approved Procedures Fail Last lab report for testing of sushi rice dated August 2013- Provide updated lab testing
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Vents in cookline heavily soiled with grease and carbon buildup- Clean Hood sticker expired October 2014- Schedule cleaning and inspection
HE_Fail * Improper Maintenance of Floors Fail Excessive water buildup on floor of warewashing- Clean
HE_Fail * Non-Food Contact Surfaces Clean Fail Area below fryolator heavily soiled with grease- Clean
HE_Fail ** Food Contact Surfaces Clean Fail Grill surface heavily soiled- Clean with proper frequency
HE_Fail * Wiping Cloths Clean Sanitize Fail Multiple wet wiping cloths on counters throughout establishment- Ensure maintained in sanitizer solution
HE_Fail * Dishwashng Facilities Fail High temperature dishmachine leaking excessive water from front panel during cycle- Repair
HE_Fail * Food Contact Surfaces Design Fail Cutting boards with deep grooves and soils- repair or replace
HE_Fail * Food Protection Fail Multiple foods stored on floor of warewashing room and on floor of walkin refrigerator- Properly store foods protected and 6" off floor
HE_Fail * PHF's Properly Thawed Fail Observed raw chicken being thawed in bucket on floor- Discontinue and follow proper thawing procedures
HE_Fail *** Conformance w/ Approved Procedures Fail Provide up to date compliance letters for the sushi grade fish as well as lab results for the sushi grade rice.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail no signage at hand sinks at sushi bar supply
HE_Fail ** Food Contact Surfaces Clean Fail interior of ice machine with soils clean to remove
HE_Fail *** Conformance w/ Approved Procedures Fail Kimchi is sometimes made on site discontinue. Must have a HACCP plan and approval from Health Dept. When not made on site it is bought from vendor in New York. Will fax or email invoices.
HE_Fail *** Conformance w/ Approved Procedures Fail 1 letter for sushi grade fish expired from January 2011 provide up to date letter for sushi grade fish.
HE_Fail *** Labeled Common Name Fail Label spray bottles.
HE_Fail * Clean Equipment & Utensils Storage Fail 2 cutting boards stored in between stand up reach in and wall. Remove and ensure proper storage of clean in between use equipment.
HE_Fail * Non-Food Contact Surfaces Clean Fail Clean hood baffles to remove grease and dust build up.
HE_Fail * Non-Food Contact Surfaces Clean Fail Clean exteriors of bulk food bins.
HE_Fail * Wash Rinse Water Clean Proper Temperature. Fail Rinse on dish machine not properly reading temperature repair.
HE_Fail * Test Kit Provided Fail Provide proper test kits for both Chlorine and Quaternary Ammonia.
HE_Fail * Food Utensil Storage Fail Utensils sitting in stagnant water remove and properly store utensils when not in use.
HE_Fail * Food Utensil Storage Fail Provide proper ice scoop holder at ice machine.
HE_Fail * Food Protection Fail Raw shell eggs stored above ready to eat foods in the walk in organize to ensure proper storage of raw from RTE foods.
HE_Fail * Food Protection Fail Bag of onions stored on floor. Discontinue and ensure proper storage of foods at least 6 inches off of the floor.
HE_Fail *** Cold Holding Fail Salmon and Stripped bass at 51F ensure all cold foods are held at 41F or below at all times.
HE_Fail *** Cold Holding Fail Raw shell eggs at 69F ensure all cold food is held at 41F or below at all times.
HE_Fail *** Conformance w/ Approved Procedures Fail Provide current 2010 letters of compliance from all fish vendors. Ensure rice is being checked and logged daily in accordance with HACCP plan for for sushi rice.
HE_Fail * Installed and Maintained Fail water is running continuously repair faucet to operate properly
HE_Fail * Non-Food Contact Surfaces Clean Fail clean thoroughly all sides vents door and ledges to remove all soil and debris
HE_Fail * Food Protection Fail properly store all foods to provide proper food protection
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Employee bathrooms: Hood vents are dusty. Clean to remove.
HE_Fail * Installed and Maintained Fail Pipe in the back room is leaking. Repair.
HE_Fail * Re-use of Single Service Articles Fail Single service knives are being washed. Discontinue the practice.
HE_Fail * Equipment Thermometers Fail Bar: No thermometer in the refrigerator under the bar. Provide.
HE_Fail * Food Utensil Storage Fail Ice cream utensils and rice utensils are stored in stagnant water. Store properly.
HE_Fail * Food Protection Fail Sushi bar: Employees are washing their hands at the prep sink and preparing vegetables at hand sink. Use appropriate sink to prevent contamination. Back area: Employees are scooping ice cream in back area. Provide safe area to prepare desserts that is set
HE_Fail *** Recieving/Sound Condition/Proper Temperatures Fail The sushi rice from yesterday was saved without 24 hour lab test. Discard.
HE_Fail *** Conformance w/ Approved Procedures Fail Lab test needs to be updated. HACCP plan is due for review and employees need to be retrained. pH logs are not current records stop a few weeks ago. Provide daily logs.
HE_Fail *** PIC Knowledge Fail High temperature dishwasher is broken and employees do not know how to setup 3-compartment sink. Train employees to properly wash dishes. Provide a manager who is knowledgeable in food safety.
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Hood vent is soiled with grease and there are no tags to indicate when it was cleaned. Clean vent.
HE_Fail * Installed and Maintained Fail Bathroom water is cold Provide hot water.
HE_Fail * Non-Food Contact Surfaces Clean Fail Cooking equipment is soiled. Clean cooking line to remove debris. Prep sinks are soiled. Clean to remove.
HE_Fail * Food Contact Surfaces Design Fail Bulk rice is dispensed with a bowl. Provide a food grade scoop with a handle.
HE_Fail *** Adequate Handwashing/Where/When/How Fail Sushi bar employees are just rinsing their hands. Train employees to properly wash their hands with soap.
HE_Fail * Food Protection Fail Bar: Soda tube is turning through customer ice. Provide separation. Sushi bar: the hardsinlcs we adjacent to prep. Provide separation. Items are stored on top of the ice machine.Store items separate.
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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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