Hissho Sushi @ Suffolk Univ.

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on January 20, 2016: 1 previous finding 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.