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Snappy Sushi

March 14, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Provide proper chlorine reading to low temp chemical dishwasher in downstairs kitchen area (10ppm). Need 50ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Properly label all white food storage bins in kitchen (Rice Flour etc )
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Provide proper temperature to hot water at food prep/slop sink in uostairs bar area not to exceed 110F - 115F. (Temp - 174F.). Provide proper temperature to all handsinks in restrooms and kitchen area's not to exceed 110F-115F. Properly repair on/off valve for hot water at downstairs sushi bar area.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide proper employee handwash signage at handsinks in employee/public restrooms. ("Employees must wash hands before returning to work")
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 21, 2012: 4 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.