Hissho Sushi @Roche Bros.

• official resultPass
• resultPass
• inspection typeRetail Food
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓Food Thermometers Provided
  Inspector note: Thermometers are not calibrated. Calibrate properly.
  code 05-4-302.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 2, 2010: 2 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.