Hissho Sushi @Roche Bros.

• official resultFail
• resultFail
• inspection typeRetail Food
• failed findings2
• critical findings1

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: The sushi rice is 55F. Since there is no pH testing of the rice it needs to be 41F or below. Provide proper cold holding of 41F or below. Salmon and crab are stored at room temperature store items at 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Utensil Storage
  Inspector note: The knives are stored in the sanitizer bucket. Store in use equipment properly.
  code 10-3-304.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 13, 2010: 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.