Samurai Boston
PASS W/ CONDITIONSWednesday, May 6, 2009 at 3:49 PM
Violations Cited
M-8-103.12
Conformance w/ Approved Procedures
Although the sushi staff are well trained and were observed to be following proper procedures all kitchen staff involved with sushi preparation should sign both the "Employee Hygienic and Food Handling Practices and Reporting Agreement." A signed copy of Agreement should be maintained in the HACCP Plan for all sushi chefs/staff. They should all be familiar with the HACCP Plan for the acidification of sushi rice.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Three food protection violations were identified during the inspection. 1) Store all food products within the walk-in refrigerator on the storage racks/shelving to promote ready cleaning of the walk-in floor. 2) Do not store the water pitchers within the ice used for drinking water. If you desire to chill the pitchers they should be stored in the beer refrigeration units. 3) Avoid wrapping the food products in paper towels. The microban towels (antimicrobial towels) may be utilized but the use of paper towels should be discontinued.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
In the future replace the top sliding door/cover to the white freezer within the kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.