Hissho Sushi @Roche Bros.

February 2, 2010 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeRetail Food
  • failed findings2
  • critical findings1

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Failed findings

  • PIC Knowledgecritical
    Inspector note: The rice is kept cold but there is pH testing equipment. Train employees and ensure that if they are acidifying rice that they have an approved HACCP plan. Update information in manual about procedures and fish products that are used.
    code M-2-102.11*** · critical food-safety factorstatus: Fail
  • Food Thermometers Provided
    Inspector note: Thermometers are not calibrated. Calibrate properly.
    code 05-4-302.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 29, 2009: 2 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.

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