SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
23 inspections
Inspection
Aug 27, 2026
Passed
4 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean wok range and frialator cabinet to reomve visible soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking and prep areas to remove grease soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Evidence of dead roaches on glue trap at front service counter clean sanitize area and provide a current intergrated pest management report.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair all walls with cracks and opening at booths and other seating area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Aug 27, 2026 · Original Source
Inspection
Aug 20, 2026
Failed
4 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean wok range and frialator cabinet to reomve visible soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking and prep areas to remove grease soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Evidence of dead roaches on glue trap at front service counter clean sanitize area and provide a current intergrated pest management report.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Repair all walls with cracks and opening at booths and other seating area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean cooking equipment inside the kitchen area inbetween sides and back splace to remove grease soil. Clean exterior of filters to remove visible soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor soiled below cooking line and prep areas clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile missing near service desk area replace.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean cooking equipment inside the kitchen area inbetween sides and back splace to remove grease soil. Clean exterior of filters to remove visible soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor soiled below cooking line and prep areas clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tile missing near service desk area replace.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jul 8, 2026 · Original Source
Inspection
Jan 14, 2026
Failed
8 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory posted at the sushi self service line provide.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean cooking equipment inbetween backsplash cooking line to remove visible.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Evidence of mice droppings on storage shelving inside kitchen area clean sanitize and provide current pest control report.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Jan 14, 2026 · Original Source
Inspection
Nov 14, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Observed rodent activity behind the sushi bar during today's re inspection. Clean and sanitize to remove evidence of rodent activity. Remove refrigeration unit from the wall to clean and sanitize floors behind and underneath the unit. PIC was able to provide an extermination report and the report stated activity and 1 catch. Recommend more frequent inspections until the report is free and clear of activity and catches. Please send over the pest report to the email provided.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Nov 14, 2025 · Original Source
Inspection
Nov 3, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Observed rodent activity behind the sushi bar during today's re inspection. Clean and sanitize to remove evidence of rodent activity. Remove refrigeration unit from the wall to clean and sanitize floors behind and underneath the unit. PIC was able to provide an extermination report and the report stated activity and 1 catch. Recommend more frequent inspections until the report is free and clear of activity and catches. Please send over the pest report to the email provided.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood stickers expired 10/23/25. PIC stated they are scheduled to come out on 10/30. Provide updated sticker on all hoods.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Nov 3, 2025 · Original Source
Inspection
Oct 30, 2025
Failed (extension granted)
10 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed meat being stored on the topshelf and pizzas and other food items on the shelf underneath. Remove and store on proper shelf. Corrected onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of the sushi on the sushi bar and sushi was 54F. PIC had staff remove all sushi and place back inside the refrigeration unit. Sushi re temped at 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed an empty sanitizer bottle next to the dishmachine. PIC tested and confirmed no sanitizer. PIC was able to replace the empty bottle we can the dishmachine a few times. Tested the sanitizer- 100ppm. Observed a substance ontop of the dishmachine. Photo taken. There might be a leak in the connector. Contact company to ensure the connection is working properly. The machine did not alert that the sanitizer was out. Ensure staff is making sure that there is always sanitizer going through the machine.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed both ice machine with mold- like substance inside and a sticky substance on the door. Clean and sanitize to remove mold-like substance inside and outside. Observed soil on the outside of the flip top next to the fryolators and aroud the base of the the soda machine where the ice is stored. Clean to remove soil on the kitchen equipment and soda area. Observed mice dropping on the shelving in the kichen under the prep table. Clean and sanitize to remove mice droppings Observed soil on top of the dishmachine. Clean to remove soil. Observed tape on the wall along the dishmachine. Remove tape. Observed heavy grease build up inside the bottom doors on all fryolators. Clean to remove the grease.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed debris and frost build up inside the walk in freezer. Clean floors to remove debris and ice build up. Observed the kichen floor the mechanical room and boiler room need a deep cleaning. The kichen floor has some broken tiles and needs to be regrouted this will help with the stagnant water.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
No activity observed during today's re inspection. PIC was not able to provide an extermination report. He stated the exterminator would be out tomorrow. Please send over the pest report to the email provided. If the reports states activity/catches for rodents or roaches more frequent pest inspections are recommended. The report needs to be free of all rodent/roache activity.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed mice droppings under the dishmachine on the bottom shelving in the kitchen and on the kitchen floor. Clean to remove mice droppings. PIC was able to provide pest report from 9/30. No mice activity is noted on this report. Today's inspection was due to a complaint # 101006333902 for cockroaches. Report states they recommend a roach clean out of the entire kitchen and back room. Contact the licensed exterminator and provide a detailed IPM report. Recommended more frequent visits. Please provide a clean report with no activity/catches no cockroach activity.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed leafs and debris around the trash and grease container area. Clean to remove leaves and debris. Observed a missing door on the side of the dumpster and the lids were not closed. Ensure dumpter are closed. Contact company to provide a door for the side or replace the dumpster. Observed heavy grease build up on top of the grease container. Clean to remove grease.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the back door needs to be repaired or replaced to ensure no daylight is coming through. This will help with the rodent activity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood stickers expired 10/23/25. PIC stated they are scheduled to come out on 10/30. Provide updated sticker on all hoods.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Oct 30, 2025 · Original Source
Inspection
Oct 24, 2025
Failed
9 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed meat being stored on the topshelf and pizzas and other food items on the shelf underneath. Remove and store on proper shelf. Corrected onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of the sushi on the sushi bar and sushi was 54F. PIC had staff remove all sushi and place back inside the refrigeration unit. Sushi re temped at 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed an empty sanitizer bottle next to the dishmachine. PIC tested and confirmed no sanitizer. PIC was able to replace the empty bottle we can the dishmachine a few times. Tested the sanitizer- 100ppm. Observed a substance ontop of the dishmachine. Photo taken. There might be a leak in the connector. Contact company to ensure the connection is working properly. The machine did not alert that the sanitizer was out. Ensure staff is making sure that there is always sanitizer going through the machine.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed both ice machine with mold- like substance inside and a sticky substance on the door. Clean and sanitize to remove mold-like substance inside and outside. Observed soil on the outside of the flip top next to the fryolators and aroud the base of the the soda machine where the ice is stored. Clean to remove soil on the kitchen equipment and soda area. Observed mice dropping on the shelving in the kichen under the prep table. Clean and sanitize to remove mice droppings Observed soil on top of the dishmachine. Clean to remove soil. Observed tape on the wall along the dishmachine. Remove tape. Observed heavy grease build up inside the bottom doors on all fryolators. Clean to remove the grease.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed debris and frost build up inside the walk in freezer. Clean floors to remove debris and ice build up. Observed the kichen floor the mechanical room and boiler room need a deep cleaning. The kichen floor has some broken tiles and needs to be regrouted this will help with the stagnant water.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed mice droppings under the dishmachine on the bottom shelving in the kitchen and on the kitchen floor. Clean to remove mice droppings. PIC was able to provide pest report from 9/30. No mice activity is noted on this report. Today's inspection was due to a complaint # 101006333902 for cockroaches. Report states they recommend a roach clean out of the entire kitchen and back room. Contact the licensed exterminator and provide a detailed IPM report. Recommended more frequent visits. Please provide a clean report with no activity/catches no cockroach activity.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed leafs and debris around the trash and grease container area. Clean to remove leaves and debris. Observed a missing door on the side of the dumpster and the lids were not closed. Ensure dumpter are closed. Contact company to provide a door for the side or replace the dumpster. Observed heavy grease build up on top of the grease container. Clean to remove grease.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the back door needs to be repaired or replaced to ensure no daylight is coming through. This will help with the rodent activity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood stickers expired 10/23/25. PIC stated they are scheduled to come out on 10/30. Provide updated sticker on all hoods.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of food items located on the buffet. Ensure staff is cutting the fruit into smaller pieces and then putting it into the walk in refrigeration unit before placing the food items on the buffet. PIC removed all items that were out of temp. Also ensure staff is taking temperatures of food items throughout the day. Melon- 55F Canteloupe- 55F Clam Casino- 55F Egg- 55F Took temperatures of Sushi- Spicy Tuna- 67F Tuna- 64F PIC removed sushi and discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed no sanitizer going through the line. PIC used sanitizer strips and agreed there was no sanitizer going through the line. PIC called Ecolab to come out and prime the line. Spoke to PIC and recommended that he and the dishwasher (staff) learn how to prime or reset the machine. Ensure staff is using the sanitizer strips to test the machine. Discontinue using the machine and use the 3 bay sink. 3 bay sink- 100ppm
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed grease ontop and on the grounds around the grease container. Clean the outside of the grease container and the ground to remove all heavy grease build up. This will help with the rodent activity.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed debris and grease build up under the wok stove. Clean floors to remove grease and debris. Observed debris on the floors inside the walk in refrigeration units. Clean floors to remove debris and food items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed rodent droppings on top of the dishwasher machine and on the floor in the wait station. Clean to remove rodent droppings. PIC provided IPM report. It states they come out monthly. Recommend more frequent inspections. Provide a detailed IPM report at the re inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed grease build up on the hood vents filters and light shields. All hood stickers expire July 23rd. Clean to remove grease build up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Took temperatures of food items located on the buffet. Ensure staff is cutting the fruit into smaller pieces and then putting it into the walk in refrigeration unit before placing the food items on the buffet. PIC removed all items that were out of temp. Also ensure staff is taking temperatures of food items throughout the day. Melon- 55F Canteloupe- 55F Clam Casino- 55F Egg- 55F Took temperatures of Sushi- Spicy Tuna- 67F Tuna- 64F PIC removed sushi and discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed no sanitizer going through the line. PIC used sanitizer strips and agreed there was no sanitizer going through the line. PIC called Ecolab to come out and prime the line. Spoke to PIC and recommended that he and the dishwasher (staff) learn how to prime or reset the machine. Ensure staff is using the sanitizer strips to test the machine. Discontinue using the machine and use the 3 bay sink. 3 bay sink- 100ppm
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed grease ontop and on the grounds around the grease container. Clean the outside of the grease container and the ground to remove all heavy grease build up. This will help with the rodent activity.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed debris and grease build up under the wok stove. Clean floors to remove grease and debris. Observed debris on the floors inside the walk in refrigeration units. Clean floors to remove debris and food items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed rodent droppings on top of the dishwasher machine and on the floor in the wait station. Clean to remove rodent droppings. PIC provided IPM report. It states they come out monthly. Recommend more frequent inspections. Provide a detailed IPM report at the re inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed grease build up on the hood vents filters and light shields. All hood stickers expire July 23rd. Clean to remove grease build up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 1, 2025 · Original Source
Inspection
Feb 18, 2025
Passed
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed multiple open cans being stored inside the refrigeration units. Provide food grade containers with lids to store food items. Discontinue using the original cans to store foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Temped a few items on the sushi bar. They temped at 66F. PIC was able to remove the food items placed them back into the refrigeration unit to bring the temperature down to 41F or below before placing back on the cold holding station. Ensure that staff is taking temperatures of all sushi items before placing on the cold holding sushi station. All cold holding is 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
When they ran the dishmachine the test kits were test low. Dishmachine was out of detergent. PIC was able to provide a new bottle. Dishmachine- 50ppm. Ensure that dishmachine does not run out detergent and staff is using the test strips to ensure proper readings.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold like substance inside the ice machine to the left when you walk in the front door. Remove ice and clean and sanitize ice machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soil on the floor in the walk in freezer unit. Clean to remove soil on the floor. Observed flooring in the walk in freezer unit that needs repair. Repair flooring.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed multiple light shields in the kitchen with debris inside of them. Clean all light shields to remove debris.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed day light coming through the back door that leads out to the trash area. Provide proper door sweep to ensure no daylight is coming through the bottom of the door.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired 90 days after 10/23/24. Contact licensed hood company to update hood sticker.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Feb 18, 2025 · Original Source
Inspection
Feb 10, 2025
Failed
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed multiple open cans being stored inside the refrigeration units. Provide food grade containers with lids to store food items. Discontinue using the original cans to store foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Temped a few items on the sushi bar. They temped at 66F. PIC was able to remove the food items placed them back into the refrigeration unit to bring the temperature down to 41F or below before placing back on the cold holding station. Ensure that staff is taking temperatures of all sushi items before placing on the cold holding sushi station. All cold holding is 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
When they ran the dishmachine the test kits were test low. Dishmachine was out of detergent. PIC was able to provide a new bottle. Dishmachine- 50ppm. Ensure that dishmachine does not run out detergent and staff is using the test strips to ensure proper readings.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold like substance inside the ice machine to the left when you walk in the front door. Remove ice and clean and sanitize ice machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soil on the floor in the walk in freezer unit. Clean to remove soil on the floor. Observed flooring in the walk in freezer unit that needs repair. Repair flooring.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed multiple light shields in the kitchen with debris inside of them. Clean all light shields to remove debris.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed day light coming through the back door that leads out to the trash area. Provide proper door sweep to ensure no daylight is coming through the bottom of the door.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired 90 days after 10/23/24. Contact licensed hood company to update hood sticker.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Feb 10, 2025 · Original Source
Inspection
May 29, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is direct to waist. Contact a licensed plumber to repair. Utilize a colander until properly plumbed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, May 29, 2024 · Original Source
Inspection
May 21, 2024
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is direct to waist. Contact a licensed plumber to repair. Utilize a colander until properly plumbed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed water leaking under the prep sink in the prep area. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, May 21, 2024 · Original Source
Inspection
May 10, 2024
Failed (extension granted)
10 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw chicken stored inside the walk in refrigeration unit on the topself. Corrected on site. Observed pineapple being stored next to raw chicken and shrimp on the line. - Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed both ice scoops being stored inside the ice machine units. Ensure that ice scoops are being stored with the handle up not laying down on the ice.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food being stored in open number 10 can containers. Provide proper food grade containers. Observed food being stored with out propers lids- Provide proper food protection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Foods on the buffet - Hard boiled egg- 53F Shrimp- 51F Mussels- 52F Melon- 55F Canteloupe- 55F. All foods were removed and placed into a refrigeration unit- 41F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items on the buffet station at temperatures below 135F. Everything was removed and re heated to 165F or above. Spicy chicken- 106F- Removed on site Stuffed mushrooms- 104F Prime Rib Beef - 122F Baked Salmon- 108F Sauteed Clams- 108F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed soiled knives being stored on the counter. Properly store and clean knives. Corrected on site. Observed mold like substance inside the interior of both ice machines. Clean to remove mold like substance. Observed heavy grease inside the interior of the fryolater. Clean to remove grease.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is direct to waist. Contact a licensed plumber to repair. Utilize a colander until properly plumbed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed water leaking under the prep sink in the prep area. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, May 10, 2024 · Original Source
Inspection
May 8, 2024
Failed
10 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw chicken stored inside the walk in refrigeration unit on the topself. Corrected on site. Observed pineapple being stored next to raw chicken and shrimp on the line. - Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed both ice scoops being stored inside the ice machine units. Ensure that ice scoops are being stored with the handle up not laying down on the ice.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food being stored in open number 10 can containers. Provide proper food grade containers. Observed food being stored with out propers lids- Provide proper food protection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Foods on the buffet - Hard boiled egg- 53F Shrimp- 51F Mussels- 52F Melon- 55F Canteloupe- 55F. All foods were removed and placed into a refrigeration unit- 41F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items on the buffet station at temperatures below 135F. Everything was removed and re heated to 165F or above. Spicy chicken- 106F- Removed on site Stuffed mushrooms- 104F Prime Rib Beef - 122F Baked Salmon- 108F Sauteed Clams- 108F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed soiled knives being stored on the counter. Properly store and clean knives. Corrected on site. Observed mold like substance inside the interior of both ice machines. Clean to remove mold like substance. Observed heavy grease inside the interior of the fryolater. Clean to remove grease.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is direct to waist. Contact a licensed plumber to repair. Utilize a colander until properly plumbed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed water leaking under the prep sink in the prep area. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides inbetween cooking equipment to remove visible soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toilet not flushing inside womens restroom repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking equipment to remove visible soil. Replace cracked tiles and regrout some areas of kitchen floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Exhausthood sticker expired at dishmachine hood system service and provide current sticker.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, May 8, 2024 · Original Source
Inspection
Mar 12, 2024
Passed
4 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items on the buffet table out of temperature. Ensure that all hot foods are held at 135F or above. Ham- 107F Prime rib-119F Salmon- 115F- PIC - Removed and corrected onsite. 02/29/24-Ham-127F Meat-117F Shrimp-121F Salmon-130F- PIC Removed all four items and replaced with all food items above 135F. Ensure that staff is taking temperatures of the food on the buffet table.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
The last buffet table on the right hand side is not hot holding the foods to 135F or higher. Repair unit to make sure that the hot food items are being held at the proper temperature of 135F or higher
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
02/29/24- Provide a new dumpster lid. Remove broken lid and replace. PIC stated he contacted waste management.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
02/29/24- No handwash signage in the bathroom located in the kitchen. Provide signage.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed ice scoops inside ice machine laying flat. Ensure that the handle is stored facing upward. Observed cups inside the food container bins in the kitchen. Provide proper scoops. Observed tongs hanging from fryolator. Removed. Corrected onsite.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Observed raw chicken inside the maintance room. Removed and placed into walk-in refrigeration unit. Corrected onsite.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna Sushi at 51F. PIC removed. Corrected onsite. Ensure that all cold holding temperatures are 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items on the buffet table out of temperature. Ensure that all hot foods are held at 135F or above. Ham- 107F Prime rib-119F Salmon- 115F- PIC - Removed and corrected onsite. 02/29/24-Ham-127F Meat-117F Shrimp-121F Salmon-130F- PIC Removed all four items and replaced with all food items above 135F. Ensure that staff is taking temperatures of the food on the buffet table.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed crab meat cucumbers and tomoatoes inside the pepsi cooler not date marked. Provide proper date marking.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
The last buffet table on the right hand side is not hot holding the foods to 135F or higher. Repair unit to make sure that the hot food items are being held at the proper temperature of 135F or higher
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold- like substance inside both ice machines in the waitstation areas. Clean to remove mold-like substance. Observed mold-like substance on the fan vents inside both M3 turbo air refrigeration units. Clean to remove mold- like substance. Observed crusted substance on the exterior and interior of the condiment containers. Clean and sanitize containers after every meal period. Observed debis on top of condiment shelving and plastic wrap. Clean to remove debis and remove plastic wrap. Observed grease on the inside of the fryolators. Clean to remove grease build up. Observed soiled tray sheets inside walk-in refrigeration unit. Clean to remove soil. Observed soilded shelving inside walk- in refrigeration unit. Clean to remove soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toliet in the womens room is not working. Contact a licensed plumber. No drain plug at the 3 bay sink. Provide drain plug.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
02/29/24- Provide a new dumpster lid. Remove broken lid and replace. PIC stated he contacted waste management.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor around the can good storage area. Kitchen Clean the floors inside all walk-in refrigeration units to remove debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
No paper towels or means to properly dry hands at both hand sinks in the wait station and in the bathroom in the kitchen. Provide paper towels at all stations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
02/29/24- No handwash signage in the bathroom located in the kitchen. Provide signage.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed a burnt out light in the storage room. Replace light bulb.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed live roaches in the boiler room. Observed dead roaches on a sticky pad next to the ice machine in waitstation. Provide a detailed IPM report from a licensed exterminator. Clean to remove.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Sushi HACCP/ provide updated HACCP plan with employee sign offs for training/up to date confirmation letters/ proper document for new ph meter/provide distilled water/ provide seperation of raw and ready to eat bamboo mats/properly log todays ph meter test.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed ice scoops inside ice machine laying flat. Ensure that the handle is stored facing upward. Observed cups inside the food container bins in the kitchen. Provide proper scoops. Observed tongs hanging from fryolator. Removed. Corrected onsite.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Observed raw chicken inside the maintance room. Removed and placed into walk-in refrigeration unit. Corrected onsite.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Tuna Sushi at 51F. PIC removed. Corrected onsite. Ensure that all cold holding temperatures are 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items on the buffet table out of temperature. Ensure that all hot foods are held at 135F or above. Ham- 107F Prime rib-119F Salmon- 115F- PIC - Removed and corrected onsite.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed crab meat cucumbers and tomoatoes inside the pepsi cooler not date marked. Provide proper date marking.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold- like substance inside both ice machines in the waitstation areas. Clean to remove mold-like substance. Observed mold-like substance on the fan vents inside both M3 turbo air refrigeration units. Clean to remove mold- like substance. Observed crusted substance on the exterior and interior of the condiment containers. Clean and sanitize containers after every meal period. Observed debis on top of condiment shelving and plastic wrap. Clean to remove debis and remove plastic wrap. Observed grease on the inside of the fryolators. Clean to remove grease build up. Observed soiled tray sheets inside walk-in refrigeration unit. Clean to remove soil. Observed soilded shelving inside walk- in refrigeration unit. Clean to remove soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toliet in the womens room is not working. Contact a licensed plumber. No drain plug at the 3 bay sink. Provide drain plug.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Clean grounds around dumpster and around grease bin. Provide a new dumpster lid. Remove broken lid and replace.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor around the can good storage area. Kitchen Clean the floors inside all walk-in refrigeration units to remove debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
No paper towels or means to properly dry hands at both hand sinks in the wait station and in the bathroom in the kitchen. Provide paper towels at all stations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No handwash signage in the bathroom located in the kitchen. Provide signage.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed a burnt out light in the storage room. Replace light bulb.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed live roaches in the boiler room. Observed dead roaches on a sticky pad next to the ice machine in waitstation. Provide a detailed IPM report from a licensed exterminator. Clean to remove.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Sushi HACCP/ provide updated HACCP plan with employee sign offs for training/up to date confirmation letters/ proper document for new ph meter/provide distilled water/ provide seperation of raw and ready to eat bamboo mats/properly log todays ph meter test.
In plain English
An issue that does not fit the common categories. Check the official wording for details.