Snappy Sushi

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings1

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Failed findings

• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Provide proper chlorine reading to low temp dishwasher in kitchen. (Need 50ppm.) Provide proper water temperature to low temp dishwasher in kitchen. (Need 120F to 140F)
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: Provide proper working PH meter for proper testing of acidified rice for sushi.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Provide proper hot water temperature to all hand sinks not to exceed 110F to 115F.
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 1, 2011: 3 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.