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Sakura Japan

PASS W/ CONDITIONS

Tuesday, March 5, 2024 at 4:07 PM

Address
350 LONGWOOD AV
Fenway, MA 02115
Category
FT
Violations
16 total
⚠️ 2 critical
⚠ 6 major
Facility History
46 inspections
18 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P
✓ Corrected

When to Wash (P)

Observed not hand washing during inspection by food handlers

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-304.15-P

(A) Gloves Use Limitation (P)

Observed food handler preparing foods and multitasking wearing disposable gloves - Did not remove gloves and washing hands before resuming food prep Observed food handlers on cooking line wearing disposable gloves to handle raw animal products equipment - Not changing gloves as required I provided via email materials on proper glove use

Why This Matters

FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.

Code Requirements

Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Multiple Priority Priority Foundation and core violations noted on inspection Proof that the employees are not trained in food safety and sanitation as it relates to their assigned duties per code I talked with the manager via phoned and emailed the owner

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.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

No written procedures and kit not complete for responding to Vomiting and Diarrheal Events I provided this information via email at time of inspection

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.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.004/4-204.112-PF
✓ Corrected

Temperature Measuring Devices-Functionality (Pf)

No thermometer in salad/sandwich prep unit on cookling line

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-302.12-PF
✓ Corrected

Food Temperature Measuring Devices (Pf)

No food thermometer

Why This Matters

TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.

Code Requirements

Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-601.11-PF
✓ Corrected

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Built up soils on interior and exterior of ice machine Built up soils on interior and exterior of bulk food containers

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-103.11-PF
✓ Corrected

Capacity-Quantity and Availability (Pf)

Hot water temp at hand sink Back ware washing/prep area 83 F Front cooking line/prep area 93 F Plumber called.

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

Wiping cloths not stored in a sanitizing solution

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-101.11-C
✓ Corrected

Characteristics-Materials for Construction and Repair (C)

Chipped and broke ice bucket Chipped lid on white bulk food container

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.12-C
✓ Corrected

Cooking and Baking Equipment (C)

Built up soils on cooking equipment

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 equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-903.11-C1
✓ Corrected

(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)

Ice bucket not inverted and stored properly for drainage and airdrying

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 equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.006/6-201.11-C

Floors Walls and Ceilings-Cleanability (C)

Heavy soils built up on floor under and behind all equipment Heavy soils built up on walls and attachments Heavy soils built up ceiling and attachments Prep/cooking line ware washing storage areas

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.11-C

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

Cracked floor tiles in food prep ware washing cooking storage areas Ceiling tiles in disrepair in food prep ware washing cooking storage areas

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.114-C

Maintaining Premises Unnecessary Items and Litter (C)

Remove all unused and unnecessary articles from premisess

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR L1
✓ Corrected

I provided this information via email during inspection via email Food Allergy Awareness Requirements. Food Allergen Awareness Training: Certification posted is not in compliance Food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. The certified food protection manager shall: Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting the Massachusetts food allergen awareness training certificate; and Ensure that employees are properly trained in food allergy awareness as to their assigned duties.

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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Tags

📍 Longwood 🚇 Longwood (Green Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Handwashing ⚠️ Gloves ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Hot Water ⚠️ Food Protection ⚠️ Manager Certification ⚠️ Test Kits ⚠️ Plumbing Issues ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department