Brighton Sushi and Fry

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

The certified food protection manager was unable to answer questions correctly regarding minimum cooking temperatures of chicken or steak or the correct minimum hot holding temperature for TCS foods; the person in charge was unable to name any symptoms or illnesses required to be reported for food workers. The person in charge must be knowledgable in the areas of food safety temperatures and illnesses and symptoms required to restrict or exclude food workers.

Clean-up of Vomiting and Diarrheal Events (Pf)

There is no V/D procedures or kit available on site. Provide procedures and a kit to clean a vomit or diarrhea event.

Sanitizing Solutions Testing Devices (Pf)

Location is using chlorine to sanitize wares and at the three compartment sink but does not have a test kit. Provide a test kit for sanitizer used at location.

(B) Good Repair and Calibration (Pf)

The external thermometer of the walkin refrigerator in the basement read 20F and the internal thermometer inside the walkin read 20F; testing shredded cheese with the inspector's calibrated thermometer from the walkin cooler was 42F. Repair or replace external and internal thermometers to that they are accurate.

Handwashing Sinks Installation (Pf)

The hand sink on the first floor has no hot water coming out when the hot water knob is turn on and only ambient water from the cold water knob. Hot water must be provided from all hand sinks of at least 100F.

Hand Drying Provision (Pf)

The hand sink on the first floor has no paper towels or an air dryer. Provide.

Controlling Pests (Pf)

On the stairs leading down to the basement and surfaces near the stairs there is excessive small rodent droppings; in the basement on multiple surfaces (floors shelving cabinets) there is excessive rodent droppings. Clean and sanitize all surfaces with rodent droppings. Provide a licensed pest control operator to treat for mice and provide IPM reports to damien.yee@boston.gov until a clean report is attained.

Common Name-Working Containers (Pf)

At the front counter there was a spray bottle with blue liquid inside of it; the PIC states there was glass cleaner inside. Provide labels for working containers of chemicals after they have been removed from their original containers.

Miscellaneous Sources of Contamination (C)

There is no prep sink to wash produce only a three compartment sink and hand sinks. Per the person in charge they do plan to have produce for their menu items. Have a licensed plumber provide a report on installing a prep sink at the premise and send to damien.yee@boston.gov

Cutting Surfaces (C)

The white cutting board on the sandwich cooler is heavily scored and soiled; resurface or replace.

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Ceiling walls and floors near the pizza ovens are heavily soiled with grease; interior of microwave at front counter is heavily soiled; floors underneath front prep table are heavily soiled; the fan guard inside the upstairs and downstairs walk in coolers are heavily encrusted with dust. Clean and sanitize.

Toilet Room Receptacle Covered (C)

The trash receptacle in the restroom is not covered; provide a covered waste receptacle.

Light Bulbs Protective Shielding (C)

The lighbulbs in above the chest freezers and above the first floor walkin are missing coverings; repair or replace so that the lightbulbs are shielded coated or protected.

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Gaskets for the small chest freezer and the walkin cooler in the basement are torn; repair or replace.

Maintaining Premises Unnecessary Items and Litter (C)

In the basement there is excessive items unrelated to the restaurant per the person in charge that are left from the prior owner; remove items from the basement unrelated to the business to allow proper cleaning.

Closing Toilet Room Doors (C)

The door to the restroom is not self closing; provide a self closing door to the restroom.