Genji Sushi No. 10085

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

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Failed findings

• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: The quinoa-brown rice has a pH of 4.35 and the brown rice has a pH of 4.30 both rices are 60F so require acidification. The HACCP plans own critical limit is below 4.2 as it's critical limit in reserve to satisfy pH 4.6. (The manager was able to discard the rice and make a new batch)
  code M-8-103.12*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 10, 2016: 1 finding 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.