✓

Fins Sushi & Grill Inc.

April 10, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: The eel is stored at room temperature 70F shrimp tempura 65F shrimp 54F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: Provide 4.0 and 7.0 buffer or update the HACCP plan with the change. Review and sign off on HACCP plan and provide updated lab test (lab test expires in a few days) Provide updated parasite destruction letters.
code M-8-103.12*** · critical food-safety factorstatus: Pass
PHF's Properly Thawed

Inspector note: The crab sticks are thawing at room temperature. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Sushi area cutting boards are heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Pass
Outside Storage Improperly Maintained

Inspector note: The outside trash area is soiled. Clean to remove.
code 34-5-501.111/.115* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent is due for a cleaning. Have the vents cleaned by a licesned company.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 31, 2015: 6 previous findings did not recur.

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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.