Cooked?✓
Oppa Sushi
May 30, 2014 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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Separation/Sanitizer CriteriacriticalInspector note: The three compartment sink is setup with over 400 ppm quats. Provide proper sanitizer concentration. 5/21/2014 The sanitizer was setup with less than 50 ppm quats. Provide proper sanitizer levels.
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PIC Performing DutiescriticalInspector note: The establishment was operating without approval to open from the health department. Correct all violations and remain closed until the establishment has been approved to open.
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Conformance w/ Approved ProcedurescriticalInspector note: The sushi pH meter is not working properly. Provide properly working meter. 5/21/2014 They have pH strips with 0.5 increments. If pH strips are being used in place of the meter update the plan and provide 0.2 increment pH papers.
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Inadequate Facilities/Cooling MethodsInspector 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.
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Food Utensil StorageInspector note: The utensils are stored in stagnant water. Store properly.
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Test Kit ProvidedInspector note: There are no test strips. Provide.
What changed since the previous inspection?
Compared with Fail on May 21, 2014: 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.