Hissho Sushi @ Suffolk Univ.

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked chicken meat at hot holding induction unit over filled top parts of chicken meat 115F. Maintain hot holding at 140F or above. Noodles in alto sham warmer 54F. Maintain hot holding at 140F or above. CFPM took corrective action and reheated product out of temperature for one hour.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: CFPM not monitoring proper hot holding temperatures cleaning of equipment and cleaning of floors in area. Provide active managerial control as it is defined in the 1999 food code.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: Food service storage containers storing sushi prep dry goods with biofilm and soils. Clean to remove. Wash/rinse/sanitize/air dry with proper frequency.
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: Tile floors with soils in front of hot holding cabinets. Clean to remove.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 18, 2016: 4 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.