Genki Ya of Boston

Conformance w/ Approved Procedures

At the time of the inspection only one of the staff was proficient with the rice testing procedure. Each of the sushi staff needs to be trained in the testing process.

Dishwashng Facilities

The dishwasher booster was off during the inspection. Although the wash temperature during the wash cycle ranged between 155 and 162 F the rinse cycle failed to reach 180 F. Once the booster was turned on a rinse water temperature of 186 F was observed. A thermal test strip turned from blue to orange confirming that a plate temperature of at least 160 F was achieved. The ownership stated that a full review of procedures would be completed.

Wiping Cloths Clean Sanitize

The sanitizing buckets were properly calibrated to 200 ppm (quat). Two soiled wiping cloths were observed within the kitchen during the inspection. They should be properly stored within sanitizer at all times.

Clean Equipment & Utensils Storage

Food soil was observed on the exterior (non food contact surface) of a scale in the basement. The stored equipment must be properly cleaned and sanitized before storage.

Hand Cleaner Drying Tissue Signage

A cup and a wiping cloth were observed within the kitchen hand sink. No equipment or cloths may be stored on or within the hand sink. It is for hand washing only.