Gachi Sushi & Noodles

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Tuna at sushi station registered 46F Unit interior thermometer registers 48F door left half-open. PIC closed the door and temperature fell fast towards 41F. Mantain all TCS food at 41F or below all the time.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Conformance with Approved Procedures (P)critical
  Inspector note: Letters of guarantee expired. Provide current ones.
  code 590.008/8-103.12-P*** · critical food-safety factorstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: Wiping cloth at sushi station stored wet on counters. Store properly in sanitizer solution.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓Food Preparation (C)
  Inspector note: Same bamboo matts used for raw and cooked sushi preparation. Use separate matts.
  code 590.003/3-305.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 1, 2024: 4 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.