Snappy Sushi

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings2

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Failed findings

• ⚠️Location Accessiblecritical
  Inspector note: Hand sink was blocked with trash barrels.Maintain all hand sinks accessible at all times for proper handwashing.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: Sushi rice tested 3.8ph.PIC will provide an up to date lab report.HACCP plan states a target PH of 4.1.
  code M-8-103.12*** · critical food-safety factorstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: Temperature gauges registering 105F for wash/rinse.Maintain wash/rinse temperature 120/120F Chlorine 50PPM OK
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Provide internal thermometers in all refrigeration units.
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: In use wiping cloths store on prep tables.Discontinue and store in use wiping cloths in proper sanitizer solution.
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Water at all Hand sinks and rest room sinks fluctuating between 75F-90F.PIC has a plumber on site addressing the problem.Maintain water temperature 110F at all hand sinks to ensure proper handwashing. Hand sink at bar is draining slowly.Repair
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 24, 2014: 6 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.