Hissho Sushi @ Suffolk Univ.

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings1
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Rice being held in unplugged rice cooker for stir fry station with a temperature of 118F. PIC stated rice was prepared one hour and thirty minutes prior. PIC took immediate corrective action to rethermalize rice to 140F or above. Maintain hot holding at 140F or above. Discontinue holding non acidified rice at room temperature.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 9, 2015: 1 finding 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.