Inspection
Sep 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Kimchipapi Kitchen
81 Harvard Av
Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗
Passed
Get the Next Inspection, Free.
We'll email you when Kimchipapi Kitchen has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Kimchipapi Kitchen last inspected?
- The most recent inspection on record was on Sep 30, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 14 inspections on record, from Oct 2, 2023 to Sep 30, 2026.
- Has Kimchipapi Kitchen ever been closed by the health department?
- No closure appears in the 14 inspection records we hold for this business. The earliest is dated Oct 2, 2023.
The Full Inspection History
14 inspectionsInspection
Aug 4, 2026
Passed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
The refrigerating units at lower level without interior thermometers. Provide.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Screen door in the rear damaged. Repair or replace.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.008/8-103.12-POther
Official Wording
Conformance with Approved Procedures (P)
Inspector’s Notes
Lab test expired. Provide current one. No letters of guarantee for the fish. Provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.008/8-103.12-PFOther
Official Wording
Conformance with Approved Procedures (Pf)
Inspector’s Notes
No logs mantained for the sushi rice. Mantain daily record logs.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 4, 2026 · Original Source
Inspection
Jul 28, 2026
Failed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
The refrigerating units at lower level without interior thermometers. Provide.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Screen door in the rear damaged. Repair or replace.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.008/8-103.12-POther
Official Wording
Conformance with Approved Procedures (P)
Inspector’s Notes
Lab test expired. Provide current one. No letters of guarantee for the fish. Provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.008/8-103.12-PFOther
Official Wording
Conformance with Approved Procedures (Pf)
Inspector’s Notes
No logs mantained for the sushi rice. Mantain daily record logs.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 28, 2026 · Original Source
Inspection
Dec 4, 2025
Passed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw shell eggs are stored directly above raw salmon that per PIC will not be cooked and are used in their sushi bowls. Store raw eggs below food items that will not be cooked.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
In-use rice paddle is stored in water at 100F; in use utensils should be stored in water at or above 135F in cool running water or on a clean sanitized surface.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed large dark rodent droppings in basement in area around water heater; clean and sanitize area of droppings and provide pest control report to damien.yee@boston.gov with a treatment before compliance inspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode 590.008/8-103.12-POther
Official Wording
Conformance with Approved Procedures (P)
Inspector’s Notes
Per location's HACCP plan for acidified rice the pH buffer solutions are expired; the person in charge was able to produce new unexpired buffer solution bottles and no daily log of pH meter testing was able to be produced when asked by the health inspector; location must conform and follow their approved HACCP plan.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 4, 2025 · Original Source
Inspection
Nov 28, 2025
Failed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw shell eggs are stored directly above raw salmon that per PIC will not be cooked and are used in their sushi bowls. Store raw eggs below food items that will not be cooked.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
In-use rice paddle is stored in water at 100F; in use utensils should be stored in water at or above 135F in cool running water or on a clean sanitized surface.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Observed large dark rodent droppings in basement in area around water heater; clean and sanitize area of droppings and provide pest control report to damien.yee@boston.gov with a treatment before compliance inspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode 590.008/8-103.12-POther
Official Wording
Conformance with Approved Procedures (P)
Inspector’s Notes
Per location's HACCP plan for acidified rice the pH buffer solutions are expired; the person in charge was able to produce new unexpired buffer solution bottles and no daily log of pH meter testing was able to be produced when asked by the health inspector; location must conform and follow their approved HACCP plan.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 28, 2025 · Original Source
Inspection
May 28, 2025
Passed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Retrain staff to properly acidify rice test every batch of rice and log the pH.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken in front refrigerator stored over cucumbers and corn. Store raw meat below produce and ready to eat foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Soiled aluminum foil and cardboard boxes lining shelves. Degraded plastic matts on shelves. Discard and use materials that are cleanable durable and non-absorbent.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.008/8-103.12-PFOther
Official Wording
Conformance with Approved Procedures (Pf)
Inspector’s Notes
HACCP plan on site for sushi rice. No current rice testing logs. Rice lab test expired last year. Provide daily testing logs for sushi rice and updated lab test letter.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 28, 2025 · Original Source
Inspection
May 21, 2025
Failed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Retrain staff to properly acidify rice test every batch of rice and log the pH.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken in front refrigerator stored over cucumbers and corn. Store raw meat below produce and ready to eat foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Soiled aluminum foil and cardboard boxes lining shelves. Degraded plastic matts on shelves. Discard and use materials that are cleanable durable and non-absorbent.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.008/8-103.12-PFOther
Official Wording
Conformance with Approved Procedures (Pf)
Inspector’s Notes
HACCP plan on site for sushi rice. No current rice testing logs. Rice lab test expired last year. Provide daily testing logs for sushi rice and updated lab test letter.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 21, 2025 · Original Source
Inspection
Oct 16, 2024
Passed
9 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Observed prep employee not wash hands while changing task from prepping to cooking raw chicken. Clean hand properly before changing tasks. Reviewed with PIC and employees were instructed to remove gloves wash their hands and change gloves.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
They were not familiar with vomit cleanup procedures. Provide instructions and all the items in handout provided.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.003/3-305.12-COther
Official Wording
Food Storage Prohibited Areas (C)
Inspector’s Notes
There is a refrigerator in the dining room that is not secured. Protect food from contamination by the customers by securing the refrigerator or moving it to an employee only area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-501.15-CFood temperature
Official Wording
(B) Cooling Methods (C)
Inspector’s Notes
The chicken is cooked then cooled at room temperature and then transferred to a bowl covered and cooled in the reach in cooler. There is no walk-in cooler in the establishment. Verify that items are being cooled correctly from 135F to 70F in two hours and then from 70F to 41F in an additional four hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed prepped item not date marked. All ready to eat foods prepped and held for more than 24 hrs has to be datemarked.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Freezer chest in the basement has heavy ice build. Remove and clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
observed employee washing dishes they rinsed the utensils/dish and did not sanitize the equipment before storing it wet. Retrain employees to follow procedures for ware washing: wash with soap and water rinse with clean water sanitize for at least 1 minute then allow the equipment to air dry before storage.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Observed single use take out containers/bags stored under the sewerage pipe in the basement room. Remove and store away from sewer lines or other sources of contamination
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.17-COther
Official Wording
Toilet Room Receptacle Covered (C)
Inspector’s Notes
Observed restroom receptacle has no cover. Provide
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 16, 2024 · Original Source
Inspection
Oct 7, 2024
Failed
9 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Observed prep employee not wash hands while changing task from prepping to cooking raw chicken. Clean hand properly before changing tasks. Reviewed with PIC and employees were instructed to remove gloves wash their hands and change gloves.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
They were not familiar with vomit cleanup procedures. Provide instructions and all the items in handout provided.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.003/3-305.12-COther
Official Wording
Food Storage Prohibited Areas (C)
Inspector’s Notes
There is a refrigerator in the dining room that is not secured. Protect food from contamination by the customers by securing the refrigerator or moving it to an employee only area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-501.15-CFood temperature
Official Wording
(B) Cooling Methods (C)
Inspector’s Notes
The chicken is cooked then cooled at room temperature and then transferred to a bowl covered and cooled in the reach in cooler. There is no walk-in cooler in the establishment. Verify that items are being cooled correctly from 135F to 70F in two hours and then from 70F to 41F in an additional four hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed prepped item not date marked. All ready to eat foods prepped and held for more than 24 hrs has to be datemarked.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Freezer chest in the basement has heavy ice build. Remove and clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
observed employee washing dishes they rinsed the utensils/dish and did not sanitize the equipment before storing it wet. Retrain employees to follow procedures for ware washing: wash with soap and water rinse with clean water sanitize for at least 1 minute then allow the equipment to air dry before storage.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official Wording
Prohibitions (C)
Inspector’s Notes
Observed single use take out containers/bags stored under the sewerage pipe in the basement room. Remove and store away from sewer lines or other sources of contamination
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.17-COther
Official Wording
Toilet Room Receptacle Covered (C)
Inspector’s Notes
Observed restroom receptacle has no cover. Provide
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 7, 2024 · Original Source
Inspection
Sep 6, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Products heavily wrapped in plastic in the refrigerator at 47F. Reviewed cooling process with the PIC and product was placed in the freezer to cool to 41F or below
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Sep 6, 2024 · Original Source
Inspection
Aug 30, 2024
Failed
1 recorded violation
criticalCode 590.003/3-501.14-PFood temperature
Official Wording
Cooling (P)
Inspector’s Notes
Products heavily wrapped in plastic in the refrigerator at 47F. Reviewed cooling process with the PIC and product was placed in the freezer to cool to 41F or below
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Aug 30, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Oct 12, 2023
Passed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Current CFPM certificate employee no longer works at this establishment. Provide 1 full time or two part time employees with CFPM certificate (example- Serve Safe) and Allergen Awarness Certificate.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Rice bulk food container without label. provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-402.11-POther
Official Wording
Parasite Destruction (P)
Inspector’s Notes
Letter of guarantee expired. provide a current one.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
No evidence of properr warewashing . Washing bay set up with detergent and soiled untensil-but overfilled. Other bay used to store soiled utensils. Set up three bay sink properly and provide proper warewashing all the time - Wash-Rinse-Sanitize.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Rice dispenser with plastic container without handle. Use scoops/ handle utensils.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
In part of lower level several not in use equipment/utensils piled up on the floor. Remove and clean the area.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesmajorCode 590.008/8-103.12-PFOther
Official Wording
Conformance with Approved Procedures (Pf)
Inspector’s Notes
No records mantained for sushi/rice ph and calibration today or last 7 days. Mantain properly as described in HACCP plan. Letter of Guarantee expired. Provide a current one.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 12, 2023 · Original Source
Inspection
Oct 2, 2023
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Current CFPM certificate employee no longer works at this establishment. Provide 1 full time or two part time employees with CFPM certificate (example- Serve Safe) and Allergen Awarness Certificate.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode 590.003/3-302.12-COther
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Rice bulk food container without label. provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-402.11-POther
Official Wording
Parasite Destruction (P)
Inspector’s Notes
Letter of guarantee expired. provide a current one.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
No evidence of properr warewashing . Washing bay set up with detergent and soiled untensil-but overfilled. Other bay used to store soiled utensils. Set up three bay sink properly and provide proper warewashing all the time - Wash-Rinse-Sanitize.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Rice dispenser with plastic container without handle. Use scoops/ handle utensils.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
In part of lower level several not in use equipment/utensils piled up on the floor. Remove and clean the area.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesmajorCode 590.008/8-103.12-PFOther
Official Wording
Conformance with Approved Procedures (Pf)
Inspector’s Notes
No records mantained for sushi/rice ph and calibration today or last 7 days. Mantain properly as described in HACCP plan. Letter of Guarantee expired. Provide a current one.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 2, 2023 · Original Source