ALLSTON, MA - Health department officials identified compliance issues at Isshindou Ramen in an inspection dated 04/10/2023.
Situated at 1 BRIGHTON AV, the establishment is part of Allston's active food service sector. The Allston area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 9 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation involved equipment operation. Inspectors documented: In-Use Utensils Between-Use Storage (C). Improper equipment can cause physical contamination of food.
The second violation involved food safety requirements. Inspectors documented: (B) Cooling Methods (C). Regulatory standards exist to minimize health risks to consumers.
The third violation related to food temperatures. Inspectors documented: Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The fourth violation involved food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The fifth violation related to hand sanitation. Inspectors documented: Handwashing Cleanser Availability (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The sixth violation related to handwashing procedures. Inspectors documented: Hand Drying Provision (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The seventh violation concerned handwashing procedures. Inspectors documented: Handwashing Aids and Devices Use Restrictions (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The eighth violation concerned pest management. Inspectors documented: Controlling Pests (Pf). The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.
The 9th violation concerned cleaning procedures. Inspectors documented: Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 04/10/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Local Health Department
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Improper equipment can cause physical contamination of food. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Flies can transfer pathogens from garbage and feces to food preparation areas. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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