✓

Hissho Sushi @Roche Bros.

May 6, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeRetail Food
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Parasite Destructioncritical

Inspector note: Provide up to date parasite destruction paperwork for location.
code 03-3-402.11-.12*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Sushi rice at 53F. Must be kept at or below 41F. Discontinue to have a large amount out while doing prep. Cut cucumber at 51F and cut avacado at 51F. Must be kept before 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: PIC need to review proper procedures for food during prep and to properly cool before putting on retail shelf. Work with small amounts of food at a time.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Witnessed PIC making sushi roll (54F) and putting into retail shelf without bring back to 41F or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 29, 2015: 4 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.