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New Sushi

May 1, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Raw Salmon 49F and Raw Tuna 51F left out during prep . Remove place full container in refrigeration 41F or below . store fish on ice during prepping to prevent elevated temperatures.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Large trash barrel blocking handsink in prep area. Remove. Hand sink must be easily accessible for handwashing.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Rice spoon in stagnant cold water . Remove store clean and dry or in water 140f or above.
code 10-3-304.12* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wet wiping cloth found on counter top and cutting . Remowve store properly in sanitizer solution. Sponge found in prep area . Discard.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Heavily soiled storage racks in walkin refrigerator. Clean Soils and food debris on bottom shelving of prep table. Clean to remove all soils.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Broken and missing titles in walkin cooler. Repair Soils and debris on floor in prep area clean under table and warewash area. Clean
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 7, 2017: 6 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.