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Snappy Sushi

October 22, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Several sushi fish items 45-50F.Discontinue.Maintain all cold products 41F or below.PIC will remove to other refrigeration.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC must re-train and monitor staff on proper cold holding and reporting to PIC any neccesary repairs needed.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Lower refrigeration units in 2 areas reading 45-50F.Repair.Maintain all refrigeration 41F or below.PIC will remove items to other proper refrigeration.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Upper refrigeration units sliding doors cracked and broken.Repair
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Low temp dish machine wash temp 110F.Repair.Maintain wash temp 120F-140F
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Dump sink leaking from drain area.Repair Handwash sink at sushi line not working.Repair.Alternate sink has been designated for handwash only until repairs are complete.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 29, 2015: 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.