Zaku

Choke save certificate is expired. Provide current. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

The certified food protection manager certificate on site is expired as of May 2026. Provide proof of enrollments in a CFPM upon re inspection.

Label squeeze bottles at cookline. Label bags of foods in freezer in basement.

Hood sticker is expired as of June 2026. Provide updated hood sticker.

Date and label all prepared foods in refrigerators held more than 24 hours.

Sushi rice log is not updated. Retrain staff.

Grease trap cover in floor is rotted with holes in it. Replace.

Ceiling in dry storage area in basement with peeling paint. Clean and resurface.

Low temperature chlorine rinse dish washer is not showing a presence of chlorine sanitizer when tested. Make all necessary repairs. Alternative means to sanitize equipment in three compartment sink with chlorine sanitizer in place.

The establishment is acidifying rice for sushi. There is no copy of a variance upon inspection. Provide copy of approved variance and post it with the health permit.

The certified food protection manager certificate on site is expired as of May 2026. Provide proof of enrollments in a CFPM upon re inspection.

The establishment is acidifying rice for sushi. There is no copy of a variance upon inspection. Provide copy of approved variance and post it with the health permit.

Choke save certificate is expired. Provide current. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

Sushi rice log is not updated. Retrain staff.

Hood sticker is expired as of June 2026. Provide updated hood sticker.

Ceiling in dry storage area in basement with peeling paint. Clean and resurface.

Grease trap cover in floor is rotted with holes in it. Replace.

Low temperature chlorine rinse dish washer is not showing a presence of chlorine sanitizer when tested. Make all necessary repairs. Alternative means to sanitize equipment in three compartment sink with chlorine sanitizer in place.

Date and label all prepared foods in refrigerators held more than 24 hours.

Label squeeze bottles at cookline. Label bags of foods in freezer in basement.