Avana Sushi
FAILTuesday, August 12, 2025 at 6:16 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
At low temp dish machine ran machine twice and no sanitizer could be detected on testing strips. Repair machine to properly sanitize dishes.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Plastic sushi mats per PIC are not covered in plastic wrap and are cleaned and sanitized once per day. In use utensils must be cleaned and sanitized every four hours.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC was unable to name any symptoms or diseases to exclude or restrict food service workers. Review policy and train staff. Employee observed rinsing dishes with water only in the three bay sink then placing it on rack above sink to air dry. PIC to train employees how to properly clean wash and sanitize at the three bay sink.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
PIC present a vomit cleanup kit but has no procedures at location. Will provide procedures as discussed.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Mayonaise jars in fridges containing spicy mayo per PIC are held for more than 24 hours need to be date marked. All TCS held for more than 24 hours need date marking labels.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Throughout kitchen observed reused single-use plastic containers used for containing bulk foods. Discontinue use of single-use containers for foods.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Multiple hand sinks in prep area and cook line area blocked with wares in basin; pipe leading from AC unit in sushi prep area has pipe leading and draining into hand sink. Hand sinks must not be blocked and cannot be used for anything else but hand washing. Remove items to provide access to handsink.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Underneath warewashing machine there were large rodent droppings. Clean and sanitize underneath warewashing machine. Provide updated pest control reports to damien.yee@boston.gov There is also a can of raid under the dishwasher. Make sure all pesticides are applied by a licesned exterminator.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
HACCP plan at restaurant last signed in 2021. Every year review and sign off on HACCP plan and train employees on HACCP plan. Buffer solutions expired August 2024; replace. The lab test for the sushi rice expired in March. PRovide an updated lab report. The parasite destruction letter expired in January. PRovide updated letter.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
In multiple freezers and fridges there are uncovered food products. All foods must be covered to prevent contamination.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed small containers used to dispense bulk foods in back of house. Discontinue use and only use scoops with handles.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Multiple buckets of wiping cloths in sanitizing solution observed stored directly on floor. Elevate buckets off floor away from food.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
In warewash area observed a styrofoam container of fish delivered in the morning stored directly on the floor with the container lid broken and pieces of styrofoam in the water and ice slurry. Observed food contact surfaces (bowls and hotel pans) stored not inverted. Store all food and food contact surfaces at least 6" off floor and store food contact surfaces inverted to prevent contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Edamame observed at cook line per PIC had been removed from freezer and thawing sitting out in ambient air had been outside freezer less than ten minutes. PIC placed edamame back in chest freezer. Properly that items.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean and sanitize floors in back of house of heavy soils / clean and sanitize back of house freezers interiors and exteiors of heavy soils / clean and sanitize all fridge units exteriors and interiors / clean and sanitize hoods filters fryer cabinet interior and exterior and floors of fryolater station / clean and sanitize floors of warewashing area / clean and sanitize mop closet / clean and sanitize top of low temp dish machine / clean and sanitize inteior of ice machine
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.116-C
Cleaning Receptacles (C)
Grease container outside of restaurant has excessive grease buildup. Clean and sanitize.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
Provide covered waste receptacle in women's room.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.15-C
Outer Openings Protected (C)
Rear door was not fully closed and when fully closed there is a hole in the bottom left of the door. Keep all entrance and exit doors closed and repair door or add a sweep to prevent pest entry.
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-304.11-C
Mechanical-Ventilation (C)
Intake vents in men's and women's room not working replace or repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
Clean and sanitize women's room toilet and surrounding area of heavy soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.