✓

Hissho Sushi @ Suffolk Univ.

April 27, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

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

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on April 20, 2017: 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.