Oppa Sushi

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings4

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Failed findings

• ⚠️Location Accessiblecritical
  Inspector note: There is no handsink in the front sushi area. Provide access to handsink from the sushi prep area.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: The three compartment sink is setup with over 400 ppm quats. Provide proper sanitizer concentration.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
• ⚠️Pesticide Usagecritical
  Inspector note: They have cans of raid in the kitchen. Remove and make sure all pesticide application is done by a licensed exterminator.
  code 41-7-206.12/.13*** · critical food-safety factorstatus: Fail
• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: The sushi pH meter is not working properly. Provide properly working meter.
  code M-8-103.12*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: They are using homestyle refrigerators and the food is between 43-44F when the establishment is not operating. Provide commercial refrigeration that will maintain product temperature.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: There is exposed wood shelving. Resurface to provide a smooth cleanable durable surface.
  code 15-4-202.16* · lower-severity findingstatus: Fail

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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.