✕
Avana Sushi
November 6, 2024 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings1
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Sushi tuna 48F Sushi salmon 48F / Provide 41F or below. Fish moved to low boy to cool down after sushi fish unit door was left open during lunch rush
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Cooling Heating and Holding Capacities-Equipment (Pf)Inspector note: Sushi top reach in unit 52F / Door left open during lunch rush temperature elevated. / Ensure equipment operating properly at 41F
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Handwashing Cleanser Availability (Pf)Inspector note: Provide liquid hand soap at cookline hand sink
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Hand Drying Provision (Pf)Inspector note: No paper towels at cookline hand sink / Provide
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Conformance with Approved Procedures (Pf)Inspector note: Sushi rice pH logs are not filled out past 10/29/2024 / pH must be logged for every batch made
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Outer Openings Protected (C)Inspector note: Back door open without screen / Provide a screen door or keep main door closed
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Cleaning Frequency and Restrictions (C)Inspector note: Areas behind cookline and floors throughout are in need of a deep clean / Provide
What changed since the previous inspection?
Compared with Pass on November 8, 2023: 7 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.