Genji Sushi No. 10084

• official resultFail
• resultFail
• inspection typeRetail Food
• failed findings3
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Sushi products containing raw fish placed out in the retail area with temperatures of 48F-50F Reviewed procedures with the PIC to ensure products are at 41F or below prior to placing out for service. All products above 41F were removed from retail shelving and placed in a blast chiller to below 41F Review process with staff Refrigeration was at 37F
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
  Inspector note: At the time of the inspection priority violations were noted on the inspection report- Procedures for rice testing and temperature control shall be reviewed with all staff
  code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
• ⚠️Conformance with Approved Procedures (Pf)
  Inspector note: At the time of the inspection sushi products had been prepared and placed out for service There is no documentation of PH testing for 09/20/24 Employee onsite had difficulty finding all of the equipment to properly test the sushi- Employee while testing did not calibrate the PH meter Retrain staff to properly follow HACCP requirements for calibrating the PH meter and proper testing of sushi rice prior to placing the product out in the retail area Rice was tested at this time with a ph of 4.0
  code 590.008/8-103.12-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 18, 2024: 3 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.