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State Street Sushi

November 14, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings9
critical findings6

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Failed findings

Cold Holdingcritical

Inspector note: Tuna roll in grab and go cooler 54F.Crabmeat at sushi bar 50F Maintain cold holding temperatures at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Observed sushi food worker prepare raw fish and subsequently prepare ready to eat eel roll on same surface. Discontinue and maintain proper seperation of raw and ready to eat sushi items.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Food workers are not washing hands with proper frequency. Handsink appears to be dry at the time of inspection evidence of infrequent use. Wash hands with proper frequency between changing gloves and tasks.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Wiping cloths in use at sushi bar on cutting boards not in approved sanitizer. Provide proper sanitizing of food contact surfaces.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM not monitoring proper seperation of raw and cooked PHF foods employee handwashing wiping cloths and sanitizing of food contact surfaces. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Establishment is not following approved standards from submitted HACCP plan. Establishment not keeping logs for rice acidification Provide adherence to HACCP plan.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Establishment without adequate amount of refrigeration for volume of business. Provide additional on site refrigeration. Whole fish on site being stored on ice at 37F.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: WIping cloths in use not immersed in approved sanitizer. Immerse wiping cloths in approved sanitizer.
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Handsoap dispenser empty at cookline handsink. Maintain fully stocked.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 24, 2017: 9 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.