✓

New Sushi

November 7, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 10 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Chopped salmon 54F tuna 51F. Maintain cold holding at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw salmon and tuna stored above avacados in basement cooler. Store raw PHF foods in a manner that prevents potential cross contamination.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Food workers at sushi and cooklines are not washing their hands with the proper frequency between changing gloves and tasks. Provide adequate frequent handwashing between changings tasks and gloves.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: CFPM not following HACCP plan properly not monitoring cold holding temperatures proper storage of food proper sanitizing of equipment and surfaces and general facility cleaning. Provide active managerial control as it is defined in the the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: Establishment is not adhering to proper cold hold temperatures for raw sushi fish as stated in sushi HACCP plan. PH logs on site incomplete. Follow specifications of HACCP plan submitted to health division.
code M-8-103.12*** · critical food-safety factorstatus: Pass
Non-Food Contact Surfaces

Inspector note: Splash guard between wash bay and food prep sink missing. Provide.
code 15-4-202.16* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Three compartment sink not properly setup at the time of inspection. Provide wash/rinse/sanitizer waters proper temperature and dillution for proper warewashing.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths in use in basement prep. Immerse wiping cloths in approved sanitizer between uses.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Buildup of grease on stove microwave and flat grill at cookline. Clean all inline equipment of buildup of soils and grease.
code 23-4-602.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Floors with black buildup under and around cookline equipment. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 31, 2017: 10 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.