Fuji at Ink Block
FAILWednesday, April 13, 2022 at 3:47 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Containers of raw chicken and beef stored above noodles in cookline reach-in. Containers of raw shrimp and squid stored above cooked vegetables in cookline reach-in. Container of raw pork stored above produce in walk-in cooler. Corrected on site. Retrain staff to store raw animal products below produce and ready to eat foods at all times.
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Clams with current tag but no tags from last 90 days available. Retrain staff to save tags for 90 days.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Asterix for raw items is in placeon menu but the reminder and disclosure are missing. Update online menu to include reminder and disclosure regarding raw 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 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink at cook line blocked by barrel of rice. Store rice away from hand sink to allow access to sink at all times.
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.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
Test log for sushi rice is not up to date. Test rice daily and record pH. Fish purveyor letter out of date. Provide current letter. Rice lab test out of date. Provide current test result.
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.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Tofu garnish for miso soup stored in water. Discontinue storing tofu in water because it can increase bacterial activity.
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)
Reduced oxygen packages of raw tuna thawing under running water. Tuna is labeled to remove package before thawing. Follow package directions for thawing.
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)
Dust and debris under dry storage shevles. Clean and maintain. Debris on top of kitchen dish machine. Clean to avoid possible contamination of clean dishes.
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expires this month 4/22. Provide scheduled cleaning date at compliance inspection.
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.