Sweet Rice

Inspector notes: On cooking line found raw whole eggs stored at 48F. PIC will need to store eggs at or below 45F. Egg moved into reach in.

Inspector notes: Hand sink on cooking line and one in prep room in basement did not have paper towels. PIC did provide.

Inspector notes: PIC will need to provide a test kit for the basement three bay sink.

Inspector notes: PIC will need to be sure that bulk food containers have a label. Not all had them in the kitchen.

Inspector notes: Dry fried noodles stored on a shelve uncovered next to boxes that did not have food items in them. Discontinue and provide cover.

Inspector notes: PIC will need to clean the floor under cooking equipment dishwasher stairs to basement and under equipment in the basement. Walls on cooking line dishwasher area and basement prep.

Inspector notes: PIC has the hood filters cleaned every two weeks. Filter visibly soiled at this time. Please have them cleaned. Hood sticker good until March 2025

Inspector notes: PIC will need to clean the top of the dishwasher in kitchen and other cooking equipment on cooking line. Visible soiled. Shelves on cooking line Exterior of bulk food containers.

Inspector notes: Observed staff washing produce in the 3 bay sink. PIC to request variance with procedures to state how an alternative safe prep will be provided while using 3 bay sink to wash produce since there's no space to install a prep sink.

Inspector notes: Observed staff washing produce in the 3 bay sink. PIC to request variance with procedures to state how an alternative safe prep will be provided while using 3 bay sink to wash produce since there's no space to install a prep sink.

Inspector notes: Multiple fruit flies observed in the warewashing handsinks area. PIC to provide current IPM report from a licensed exterminator at : inca.prince@boston.gov

Inspector notes: Warewashing area handsinks observed without paper towels. Provide means to drying hands. (Corrected on site)

Inspector notes: Kitchen handsinks observed without soap. Provide (Corrected on site)

Inspector notes: Sushi prep area handsinks observed blocked by trash can and sanitizer buckets. Discontinue maintain accessible at all time. (Corrected on site)

Inspector notes: Interior and exterior of both microwaves observed soiled interior of multiple refrigeration units observed soiled from visible food crust and spills interior exterior and around the low temp dishwasher observed heavily soiled cook range cookline observed soiled and exterior of storage bins observed soiled. Clean and sanitize to remove.

Inspector notes: PIC to retrain staff on all P's and PF's violation noted.

Inspector notes: Multiple buckets of food observed stored on the floor inside walkin. Discontinue and elevate.

Inspector notes: Observed floor under all equipments and under warewashing sink with heavy soiled build up.Clean to remove. Observed cardboard use to line the floor inside wakin units. Discontinue

Inspector notes: Grease trap observed ouderous by foul smell. Clean to remove.

Inspector notes: Hood vent observed dripping oil on the backsplash and equipment. Clean to remove.

Inspector notes: Numerous refrigeration units and walkins observed without a conspicious thermometer. Provide

Inspector notes: Hood vent observed heavily soiled. Clean to remove.

Inspector notes: Observed staff using yellow sponge to wipe down food prep surfaces. Discontinue (Corrected on site)

Inspector notes: Observed shelvings in the basement area lined with cardboard. Discontinue

Inspector notes: Single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.

Inspector notes: Multiple squeeze bottles at the sushi station cookline condiments and storage bins observed without lables. Provide lables when removed from original containers

Inspector notes: Observed staff working with RTE foods wihout hair restraint. Provide and maintain. (Corrected on site)

Inspector notes: Observed sliced ginger and cutting board stored inside mop sink closet. Discontinue. Product was voluntary discard by PIC and cutting board was washed rinse and sanitized.

Inspector notes: Clean the floor under and behind the cooking equipment prep tables and basement prep tables and freezers. Clean the wall and ceiling to the right of the hood and clean the wall around the dishwasher. 9-9-24 PIC will need to clean the floor under and behind the cooking line as discussed. The ceiling and pipes to the right of the cook on cook line will also need to be cleaned.

Inspector notes: Inside lip of ice machine will need to be cleaned. 9-9-24 Inside lip was not cleaned. Please clean the inside lip and exterior for dry food.

Inspector notes: As discussed. PIC will need to install a wall along the floor going down the stair to protect the food that is being preped on the table beside the steps.

Inspector notes: PIC will need to review with all staff to properly cool foods that have been just prep back down to 41F or below. Finding this at two station not to being done.

Inspector notes: Chicken that was par-cooked in flip at 48F. PIC removed and put into a walk in until at proper temperature. At sushi bar found raw fish that was just finished being prepped at 61F. PIC removed and put into reach in unit to get temperature back down to 41F or below. PIC will need to monitor this with staff and a review training should take place.

Inspector notes: No paper towles at hand sink in basement prep. This was corrected at this time. Monitor

Inspector notes: Hand sinks in kitchen did not have soap and also the basement prep. PIC corrected at this time. Monitor.

Inspector notes: As discussed. PIC will need to install a wall along the floor going down the stair to protect the food that is being preped on the table beside the steps.

Inspector notes: Clean the floor under and behind the cooking equipment prep tables and basement prep tables and freezers. Clean the wall and ceiling to the right of the hood and clean the wall around the dishwasher. 9-9-24 PIC will need to clean the floor under and behind the cooking line as discussed. The ceiling and pipes to the right of the cook on cook line will also need to be cleaned.

Inspector notes: Inside lip of ice machine will need to be cleaned. 9-9-24 Inside lip was not cleaned. Please clean the inside lip and exterior for dry food.

Inspector notes: PIC will need to clean the hood filters holder for the filters and exterior of the hood. Visibly soiled with grease. Hood sticker expired This month please have hood cleaned before re-inspection.

Inspector notes: Shelves on cooking line bulk food containers and shelves in basment prep will need to be cleaned. Visibly soiled.

Inspector notes: PIC will need to review with all staff to properly cool foods that have been just prep back down to 41F or below. Finding this at two station not to being done.

Inspector notes: Chicken that was par-cooked in flip at 48F. PIC removed and put into a walk in until at proper temperature. At sushi bar found raw fish that was just finished being prepped at 61F. PIC removed and put into reach in unit to get temperature back down to 41F or below. PIC will need to monitor this with staff and a review training should take place.

Inspector notes: No paper towles at hand sink in basement prep. This was corrected at this time. Monitor

Inspector notes: Hand sinks in kitchen did not have soap and also the basement prep. PIC corrected at this time. Monitor.

Inspector notes: Shelves on cooking line bulk food containers and shelves in basment prep will need to be cleaned. Visibly soiled.

Inspector notes: PIC will need to clean the hood filters holder for the filters and exterior of the hood. Visibly soiled with grease. Hood sticker expired This month please have hood cleaned before re-inspection.

Inspector notes: Inside lip of ice machine will need to be cleaned.

Inspector notes: Clean the floor under and behind the cooking equipment prep tables and basement prep tables and freezers. Clean the wall and ceiling to the right of the hood and clean the wall around the dishwasher.

Inspector notes: Witnessed fruit flies in the dining room area. Please do a deep cleaning of location and let pest control address this with you.

Inspector notes: PIC will need to bleach out the cutting boards on the cooking line. If not replace them

Inspector notes: Small and large bulk food containers will need to have labels. Not all had them on the cooking line.

Inspector notes: Witnessed staff using the drain board of the three bay as a prep table. This was corrected at this time and will be review with all staff to not do this and use prep area. PIC is using containers from tofu to hold multiple items on the cooking line and in refrigerators. Please provide containers that can be washed properly.

Inspector notes: Clean the wall behind the dishwasher of dust and some mold build up. Clean the floor under and behind cooking equipment.

Inspector notes: PIC will need to provide a sanitizer bucket for the cooking line and prep areas.

Inspector notes: Cooking line hoods filters will need to be cleaned. Hood sticker is ok at this time. Aug 2024

Inspector notes: Discontinue to thaw are room temperature. I found chicken out thawing on the cooking line. Please thaw the day before under running water or you can cook frozen.

Inspector notes: PIC will need to clean... Top of the dishwasher wire shelves in refrigerators shelves on cooking line white wood shelf in hallway to basement used for clean equipment and exterior of bulk food containers.

Inspector notes: Discontinue to store raw eggs on cooking line. I found them at 48F. PIC will need to store in refrigerator.

Inspector notes: Hamd sink in warewashing was blocked with equipment.

Inspector notes: PIC will need to review all violations with staff so not to happen anymore. General cleaning and repairs should be done as needed. Hand sinks should always have soap towels hot water and not be blocked.

Inspector notes: PIC will need to be sure all hand sinks have a hand soap container.

Inspector notes: I found in use tings stored on soiled gas pipes and oven doors. Discontinue

Inspector notes: PIC will need to provide wiping cloth buckets for the cooking line and basement prep areas.

Inspector notes: PIC will need to clean the floor under and behind cooking equipment of a heavy grease and food build up. The floor behind freezers in basement of debris food and dead rodent.

Inspector notes: PIC will need to clean to remove deep darks stains on cutting board on cooking line and basement prep. If not please replace.

Inspector notes: I found multiple knives stored between wall and dishwash drain board. Discontinue

Inspector notes: PIC will need to review with staff not to have drinks and cells phones on cutting boards on cooking line and prep area.

Inspector notes: PIC will need to provide labels for all small and large bulk food conatiners that do not have them.

Inspector notes: Clean in place cooking equipment and dishwasher as discussed. Clean all small and large bulk food containers. This should be done more often. Clean all the shelves in the basement prep area. Clean and remove items on the cooking line shelves that do not have to do with the kitchen or could fall into food.

Inspector notes: PIC will need to get up to date paperwork for the fish being used for the sushi. Please organize the binder for all the paperwork and logs.

Inspector notes: PIC will need to check traps between inspection from the pest control company. I found dead mice behind freezers in basement. Please email me the last few inspection reports.

Inspector notes: Clean hood filters on cooking line. Soiled Hood good until May 2024

Inspector notes: Buffer solutions observed expired.Provide new solution for sushi rice testing.

Inspector notes: Remove all soiled cardboard from under the cook line equipment.

Inspector notes: Remove/replace soiled glue at the sump pump location.

Inspector notes: Hood filters & attached pipes observed soiled with dripping grease.Clean to remove all soils

Inspector notes: Clean the floors under/around all cook line and dish room equipment to remove soils/food debris

Inspector notes: Remove all stored items from under the 3 bay sink.

Inspector notes: Clean the exteriors of the cook line equipment to remove built up soils.

Inspector notes: Multiple cut vegetables stored out at room temperature. Must be store at or below 41F. Cook tofu out at room temperature. Must be store at or below 41F or hot held at 135F.

Inspector notes: One hand sink blocked with lids to bulk food containers and the other was clogged with rice. Hand sinks are for hand washing only.

Inspector notes: Clean hood filters on cooking line and the holders. Hood due this month. Have hood cleaned or provide a date when it will be done.

Inspector notes: Clean to remove deep dark scores on cutting boards in kitchen and sushi prep area.

Inspector notes: Discontinue to store product on the floor in walk in and on cooking line. Remove all tim foil from shelves and equipment on the cooking line. Peeling in spots.

Inspector notes: PIC will need to set up sanitizer bucket on cooking line and basment prep.

Inspector notes: Clen walls on cooking line behind equipment along side of the hood and in prep area. Clean ceiling a/c vent above cooking line. Soiled and rusty. Clean floor under and behind cooking equipment refrigeration units grease trap and under low temperature dishwasher. soiled.

Inspector notes: PIC will need to provide labels for bulk food containers small and large. Sauce bottles will also need labels.

Inspector notes: Clean in place cooking equipment shelves in kitchen and basement prep clean and paint shelf at top of stairs that is peeling. Clean interior and exterior of refrigeration equipment. Remove mold on wall at low temperature dishwasher. Clean the top and the area where chemicals come out on dishwasher. Clean bulk food containers and sauce bottles.

Inspector notes: Returned 1/11/23 containers of raw vegetables that were held at room temperture where now held on ice by cooking line- Still not holding proper temperature 41F or below. (carrots 54 herbs 55). Noodles held on line in room temperature (80F) Provide refrigeration or hold on the line to for proper cold holding at 41F or below.

Inspector notes: Using residental toaster oven in sushi area for hot holding - replace with commercial grade unit Vegetables held on ice by cooking line out of temperature - provide proper refrigeration to hold at 41f or below

Inspector notes: 1/11/23 Observed some general cleaning done but there are still areas that need attention: Heavy carbon build up on hood and vent over cooking line - Clean to remove Floors under and around equipment in kitchen cooking area with food soils and grease build up. Clean Walls behind dish machine and 3 bay sink upstairs stained and soiled -clean to remove Walls behind prep sink downstairs stained and soiled - Clean to remvoe Walls in basement encrusted with stains - clean to remove Concrete shelf at bottom of basement stair with spices have dust and spillled spices - Clean to remove Fryer fryer doors and shelving - heavy grease build up. - Clean to remove Walls with tanks for Ansul systems covered in grease -clean to remvove All surfaces should be clean to sight and touch.

Inspector notes: Multiple containers of raw vegetables held at room temperature by cooking line- Properly hold cold TCS foods at 41F or below. Oil and garlic mixture held at room temperture at cooking line - Properly hold TCS foods at 41F or below - refrigerate

Inspector notes: Staff unable to calibrate meter correctly no instructions on file - Review HACCP plan and train employees and provide evidence of yearly training and manager's HACCP reivew. Provide updated parasite destruction letters.

Inspector notes: Equipment stored as clean under prep table soiled with dried on food - clean equipment before use. Soup station positioned next to handwashing sink wet hands dripping onto soup bowls - relocate bowls away from area. Any equipment no longer cleanable should be discarded and replaced. Rusty strainers pans etc.

Inspector notes: Sauces cooling in large deep pots on the floor in dish washing area - removed from floor and placed in large ice filled bin. Suggested cooling in ice bath in the basement prep area.

Inspector notes: Cutting mushrooms without washing - Produce must be washed before cutting.

Inspector notes: Basement is cluttered with unused equipment - remove any equipment no longer in use

Inspector notes: Heavy carbon build up on hood and vent over cooking line - Clean to remove Clean floors under and around eqipment in kitchen. Clean walls behind dish machine and 3 bay sink upstairs & prep sink downstairs Shelving above 3 bay sink soiled with food stains - Clean to remove Walls in basement encrusted with stains - clean to remove All surfaces should be clean to sight and touch. Lining shelves with cardboard and storing equipment in cardboard boxes - Provide food grade containers to store equipment and to line shelves.

Inspector notes: Cutting boards heavily scored - resurface or replace

Inspector notes: The low temp dishwasher has less than 50 ppm chlorine. Provide proper sanitizer levels and be sure to test the machine frequently to be sure it is working properly.

Inspector notes: There are dressings and some other ready to eat items stored in the walk-in with no date marking on them. Properly date mark ready to eat foods that are stord over 24 hours.

Inspector notes: There is no soap at the sink at the top of the stairs. Make sure each sink has soap and papaer towels.

Inspector notes: There is some carbon buildup along the fryers on the cooking line. Clean equipment to remove buildup.