Snappy Sushi

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings0

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Failed findings

• ⚠️Food Contact Surfaces Clean
  Inspector note: Prep sink in lower service area with heavy built up soils- wash/rinse/sanitize with proper frequency
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Food Container Labels
  Inspector note: Multiple bottles and food containers with no labels in upstairs service area and lower level prep- Provide
  code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: Low temperature dishwasher with chorine sanitizer at 0ppm. Must be maintained at 50-100ppm. Not in use at time of inspection. Discontinue use until repairs are made
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Multiple refrigerators with no conspicuos thermometers- Provided at time of inspection
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Wash Rinse Water Clean Proper Temperature.
  Inspector note: Water/sanitizer from automated dispenser at 3 bay sink with water at 151F. Water shall be maintained at 75F for proper sanitizer use. Establishment must reduce water temperature. Use water from faucet and add sanitizer to 200-400ppm
  code 19-4-501.18-.110* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: Floors in dry storage with soils and debris under shelving- Clean
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 18, 2017: 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.