City of Boston
 
 
Boston Inspectional Services
Mayor's Food Court - Inspection Result

SEOUL
156 CAMBRIDGE ST
BOSTON MA. 02114
Inspection Date: 5/29/2013

 StatusCode ViolationDescriptionLocation
*Violation02-3-602.11-.12/3-302.12Food Container Labels

Comments:
Food containers not labeled

Kitchen/prep area
*Violation02-3-602.11-.12/3-302.12Food Container Labels

Comments:
Food containers not labeled

Storage room
*Violation08-3-305-307.11Food Protection

Comments:
Cloth towels & paper towels in food products

Kitchen/prep area
*Violation08-3-305-307.11Food Protection

Comments:
Paper towels stored above customer ice

Bar
*Violation08-3-305-307.11Food Protection

Comments:
Open foods not stored in food grade containers

Kitchen/prep area
***Violation12-2-301.12-.15Adequate Handwashing/Where/When/How

Comments:
Food handler at Sushi Bar handling Raw fish placed gloves on hands without proper hand washing prior.

Sushi bar
***Violation12-3--301.11Prevention of Contamination from Hands

Comments:
Food handler at Sushi bar handling Raw Ready to eat fish with bare hands.

Sushi bar
*Violation14-4-202.11Food Contact Surfaces Design

Comments:
Chipped plates - discard

Sushi bar
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
Exposed wood on counter top

Sushi bar
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
Stained wooden shelving

Hallway
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
Remove cloth towels from equipment & shelving

Kitchen/prep area
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
Replace broken door gaskets on refrig. units.

Kitchen/prep area
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
Toaster not commercial grade

Sushi bar
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
No protection between hand sink and cutting board

Sushi bar
*Violation15-4-202.16Non-Food Contact Surfaces

Comments:
Remove tape from handle of small food strainer

Wait station
*Violation17-4-204.112/.115Equipment Thermometers

Comments:
No equipment thermometer in glass refrig.

Sushi bar
*Violation17-4-204.112/.115Equipment Thermometers

Comments:
PH meter not working

 
*Violation21-3-304.14Wiping Cloths, Clean, Sanitize

Comments:
In use wiping cloth stored on cutting board - Provide proper storage of all wiping cloths in a sanitizing solution (Seperate Raw Animal, Ready To Eat and Non Food contact wiping cloths)

 
**Violation22-4-601/602.11Food Contact Surfaces Clean

Comments:
Build up on pans, strainers, etc.

Kitchen/prep area
**Violation22-4-601/602.11Food Contact Surfaces Clean

Comments:
Clean interior of ice machine

Basement
**Violation22-4-601/602.11Food Contact Surfaces Clean

Comments:
Clean interior of bulk food containers

Storage room
**Violation22-4-601/602.11Food Contact Surfaces Clean

Comments:
Built up soils on bamboo mats

Sushi bar
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Dusty portable fan

Kitchen/prep area
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Built up food soils on food containers on cooking line.

Kitchen/prep area
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Defrost interior of ice cream chest.

Kitchen/prep area
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Defrost interior of Fish Freezer

Sushi bar
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Food soils built up on toaster

Sushi bar
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Clean shelving

Wait station
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Clean exterior of food containers.

Storage room
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Clean all shelving

Storage room
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Built up soils on cooking equipment

Kitchen/prep area
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Built up soils on interior and exterior of all refrigeration units.

Kitchen/prep area
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Clean all shelving

Sushi bar
*Violation24-4-903.11Clean Equipment & Utensils Storage

Comments:
Food containers, pots, pans, not inverted

Storage room and Basement prep
*Violation24-4-903.11Clean Equipment & Utensils Storage

Comments:
Move cloth towel from under and on top of clean glass ware

Bar
*Violation24-4-903.11Clean Equipment & Utensils Storage

Comments:
Not properly air drying clean equipment prior to stacking

Kitchen/prep area
*Violation25-4-904.11Single Service Articles Stored, Dispensed

Comments:
Takeout containers not inverted

Sushi bar
*Violation26-4-502.13Re-use of Single Service Articles

Comments:
Reusing single service food containers - tin pans and plastic bottles.

Sushi bar
***Violation31-5-204/05.11Location, Accessible

Comments:
Strainer in hand sinks - Evidence that hand sinks are being used for dump sinks.

Wait station & Bar area
***Violation31-5-204/05.11Location, Accessible

Comments:
Scrub pad in hand sink basin on cooking line

Kitchen/prep area
***Violation31-5-204/05.11Location, Accessible

Comments:
Employees dumping liquids into hand wash sink basins on cooking line and Sushi Bar

Kitchen/prep area
*Violation32-6-301.11-02.11Hand Cleaner, Drying, Tissue, Signage

Comments:
No drying device at hand sink

Bar
*Violation32-6-501.11-.12/6-202.14Toilet Enclosed, Clean

Comments:
Built up soils on paper towel, soap dispenser and hand sink knobs.

Sushi bar
*Violation33-5-501.116Improper Cleaning of Receptacles

Comments:
Clean exterior of grease barrels

Side alley
*Violation37-6-501.11-.12Improper Maintenance of Walls/Ceilings

Comments:
Tape on walls - Chipped paint on walls, door and attachments

Wait station
*Violation37-6-501.11-.12Improper Maintenance of Walls/Ceilings

Comments:
Clean walls and all attachments

Sushi bar
*Violation37-6-501.11-.12Improper Maintenance of Walls/Ceilings

Comments:
Broken ceiling tiles

Wait station
*Violation37-6-501.11-.12Improper Maintenance of Walls/Ceilings

Comments:
Clean walls and all attachments throughout

Kitchen/prep area/ware washing/storage rooms
*Violation38-6-303.11Inadequate Lighting

Comments:
Provide working lights at all fixtures

Storage room
***Violation41-7-101.11Toxic Items: Original Container

Comments:
Toxic chemical at food prep sink missing original label

Sushi bar
***Violation41-7-201/04.11Separation/Sanitizer Criteria

Comments:
Dish soap stored at food prep sink.

Kitchen/prep area
***Violation41-7-201/04.11Separation/Sanitizer Criteria

Comments:
Dish soap at food prep sink - Washing dirty equipment in food prep sink (discontinue)

Sushi bar
***Violation41-7-206.12/.13Pesticide Usage

Comments:
Carton of Raid in hallway

Basement
***Violation41-7-206.12/.13Pesticide Usage

Comments:
Raid Insect Killer on premises (Owner states she uses it for flies) - Provide proof of professional exterminator

Wait station, prep areas, & Bar area
*Violation42-6-501.113/.114Premises Maintained

Comments:
Remove cleaning supplies from hand sink area

Ware-washing area
*Violation42-6-501.113/.114Premises Maintained

Comments:
Remove all unused and unnecessary articles from side alley - Keep area free of debris and storage

Side alley
*Violation42-6-501.113/.114Premises Maintained

Comments:
Mops, brooms, etc must be 6" off the floor on hook/rack

Wait station
*Violation44-4-802/03.11Soiled Linen Storage

Comments:
Replace wooden lids to dirty laundry bins

Kitchen/prep area/warewashing
*Violation590.009(E)Anti-Choking

Comments:
 

 
***ViolationM-2-101.11Person in charge Assigned

Comments:
No person in charge at time of inspection

 
***ViolationM-2-103.11PIC Performing Duties

Comments:
Multiple repeat violations Employees not properly trained in food safety and sanitation as it relates to their assigned duties Sushi employees not properly trained in HACCP - Repeat Violation Sushi logs not current

 

*** = Critical Foodborne Illness
** = Critical
* = Non Critical

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