Cooked?✕
Miyuki Sushi
October 24, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings2
Failed findings
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PIC Performing DutiescriticalInspector note: PIC should train employees involved with the production of the acidified sushi rice all of the coide requirements and procedures for making a batch of acidified rice.
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Conformance w/ Approved ProcedurescriticalInspector note: PH log for the sushi rice is not up to date and has not been filled out for a undeterminable time frame. Provide enries into the log for every batch of the acidified rice made.
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Food ProtectionInspector note: provide scoops with handles for dispensing all bulk food items. Remove all non ice related materials from the top of the ice machine. Keep all food items at the sushi prep station covered at all times
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Wiping Cloths Clean SanitizeInspector note: keep all wiping cloths in a sanitizing solution when not in use.
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Non-Food Contact Surfaces CleanInspector note: clean interior and exterior of the toaster oven at the sushi prep line.
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Hand Cleaner Drying Tissue SignageInspector note: clean out hand sink next to hot line. Keep sink clean at all times.
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Improper Maintenance of FloorsInspector note: cloean floor to the left of the hot line neasr the windows. Remove loose debris and encrusted soils from the floor.
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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.