✓

Hissho Sushi @Roche Bros.

April 6, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeRetail Food
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on March 28, 2011: 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.