✕

Snappy Sushi

October 9, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

← Back to the current restaurant page

Failed findings

Cold Holdingcritical

Inspector note: Salmon - 47F Tuna - 49F / Provide proper holding temperatures of 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Remove bus buckets from in front of handsink and ensure handsinks are kept free and clear for easy access.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Provide up to date letters for sushi grade fish and lab testing for sushi grade rice. • Last pH logged on 8-28-13. Ensure pH testing is completed and logged for every batch of rice.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Remove ice build up from pipes in sushi display case / Maintain.
code 15-4-202.16* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Repair leak at handsink in warewash area.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide proper handwash signage at all prep handsinks.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 21, 2013: 6 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Back Bay

See every restaurant in Back Bay →

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.