✓

Snappy Sushi

October 22, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
Conformance w/ Approved Procedurescritical

Inspector note: Provide up to date letters for sushi grade fish and lab testing for sushi grade rice.
code M-8-103.12*** · critical food-safety factorstatus: Pass
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: Pass
Installed and Maintained

Inspector note: Repair leak at handsink in warewash area.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on October 9, 2013: 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.