New Sushi

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Raw Tuna @ 46f Raw Salmon @ 46f Cooked and cooled Shrimp Tempura @ 47f Ensure proper cold hold of 41f or below
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)-(P) Person-In-Charge-Duties (Pf)
  Inspector note: Manager not ensuring proper cold holding temperatures
  code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on December 30, 2019: 2 findings appeared for the first time. 6 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.