Asian restaurant in Boston, MA closed by BOH

Posted on March 1, 2016 by


The Boston MA board of health has closed the following restaurant for the following health code violations.

BOSTON MA. 02116

***  Separation, Segregation, Cross Contamination
Comments: 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

*  Non-Food Contact Surfaces
Comments: No splash guards between hand sinks and food prep.
Location: Sushi bar

* Non-Food Contact Surfaces
Comments: Using crates (milk and soda) as shelving. Provide adequate shelving 6″ above the floor
Kitchen/prep areas/Sushi/Warewashing/Storage (Areas)

* Non-Food Contact Surfaces
Comments: Remove foil from all shelving/equiment and grease traps Resurface exterior of grease traps
Kitchen/prep areas/Sushi/Warewashing/Storage (Areas)

* Non-Food Contact Surfaces
Comments: Glass doors to sushi display cases cracked
Location: Sushi bar

* Three Compartment Sink
Comments: No drain board to allow for proper air drying
Location: Kitchen/prep area

* Wash, Rinse Water Clean, Proper Temperature.
Comments: Rinse temperature at high temp dish machine 204 F Wash temperature reading error
Location: Bar

* Wiping Cloths, Clean, Sanitize
Comments: Wiping cloths not stored in sanitizing solution per code.
Location: Kitchen/prep areas/Sushi/Warewashing (Areas)

* Clean Equipment & Utensils Storage
Comments: Food contacts not inverted on shelving Bowls, etc stored under hand sinks
Location: Kitchen/prep areas/Sushi/Storage(Areas)

* Installed and Maintained
Comments: Faucet leaking at 3 bay sink
Location: Ware-washing area

* Improper Maintenance of Floors
Comments: Built up soils on floor under and behind all equipment
Location: Kitchen/prep areas/Sushi/Warewashing/Storage (Areas)

*** PIC Knowledge
Comments: Certified food protection manager not certified in allergen awareness.

*** PIC Performing Duties
Comments: 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 assigned duties per code by the certified food protecting manager.

*** = Critical Foodborne Illness
** = Critical
* = Non Critical

Editor’s note: Reinstated by board of health February 25, 2016.

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Posted in: Family safety