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Teriyaki House

FAIL

Tuesday, June 27, 2023 at 2:07 PM

Address
32 W BROADWAY
South Boston, MA 02127
Category
FT
Violations
19 total
⚠️ 5 critical
⚠ 3 major
Facility History
88 inspections
46 failures

Violations Cited

⚠️ CRITICAL 590.003/3-302.11-P

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Raw chicken at cookline flip top stored in top of unit above and beside ready to eat foods.Fish in sushi refrigerator stored above RTE sauces. Store properly. COS.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-401.11-P

Raw Animal Foods-Cooking (P)

General gaos chicken 156F final cook temp. Product sent back to food employee to cook to 165F. COS.

Why This Matters

This violation directly contributes to foodborne illness risk

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
⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Chopped garlic 56F chopped celery 52F sprouts 60F. Product prepared one hour prior per PIC placed on indirect contact with ice to cool to below 41F.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.004/4-101.11-P

Characteristics-Materials for Construction and Repair (P)

Plastic strainers in use with small imperfections and divets unable to properly sanitize. Replace with NSF grade smooth durable and cleanable equipment.

Why This Matters

This violation directly contributes to foodborne illness risk

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
⚠️ CRITICAL 590.004/4-501.114-P

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Chlorine sanitizer not registering at low temp dish machine when tested. Repair. Alternative means to sanitize equipment at the three compartment sink with quats sanitizer in place.

Why This Matters

INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.

Code Requirements

Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.002(B)/2-102.11-PF

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

PIC could not demonstrate and lacked knowledge of testing low temperature dish machine for sanitizer concentration. Priority violations cited. Provide active managerial control. PIC is not monitoring final cooking temperatures of chicken. Provide active managerial control.

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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(B) | FDA Code: Section 2
⚠ MAJOR 590.004/4-301.11-PF

Cooling Heating and Holding Capacities-Equipment (Pf)

Wok station reach in flip top refrigerated unit is holding at 50F. Repair. PIC has instructed food employees to use indirect contact with ice to mainatin temperature control in unit until it can be repaired.

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 590.006/6-501.111-PF

Controlling Pests (Pf)

Evidence of mice activity with what appears to be mice droppings on floor in rear recieviing storage area and on top a cutting board on a storage rack on the rear prep kitchen area. Clean and disinfect all affected areas. Provide an updated IPM pest control report to isdhealth@boston.gov within 72 hours.

Why This Matters

SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.

Code Requirements

IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.003(C)/3-301.11-C

Preventing Contamination from Hands (C)

Observed food employee handling tempura breaded raw chicken with bare hands. Instructed the worker to wash hands and don clean gloves. COS.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(C) | FDA Code: Section 3
• MINOR 590.003/3-302.12-C

Food Storage Containers Identified with Common Name of Food (C)

Squueze bottles at sushi area bus buckets in walkin cooler pans of frozen meats in walkin freezer not labeled. PROVIDE. R.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Several cups and bowls in dry brown sugar corn starch and flour containers some handled scoops in contact with product.

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

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

Wiping Cloths Use Limitation (C)

Several soiled wiping cloths in use at cookline.

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 590.004/4-101.19-C

Nonfood-Contact Surfaces (C)

Cardboard strapped to walkin shelving. Remove.

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

Cooking and Baking Equipment (C)

Sushi electric oven with soils and filth. Clean inside and outside unit.

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 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Shelving in walkin cooler with mold like substance caked on grease and soils on wok station and sides of cookline equipment visible buildup of soils and filth under cookline equipment and wok station. Clean to remove.

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 590.005/5-501.115-C

Maintaining Refuse Areas and Enclosures (C)

Storage surfaces with litter cigarette butts grease and soils. Clean to remove.

Why This Matters

This violation affects overall sanitation and food safety

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 590.005/5-501.13-C

Receptacles (C)

Dumpster is rusted with holes rotted on bottom. Replace.

Why This Matters

This violation affects overall sanitation and food safety

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 590.006/6-202.15-C

Outer Openings Protected (C)

Rear receiving door sweep with daylight emitting from bottom. Replace with pest proof materials.

Why This Matters

PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.

Code Requirements

Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.12-C

Cleaning Frequency and Restrictions (C)

Establishment is not being cleaned with the proper frequency with caked on soils observed on under and around equipment throughout.

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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Tags

🍽️ Japanese 📍 South Boston 🚇 Broadway (Red Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Gloves ⚠️ Floor Maintenance ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Food Protection ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department