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Suishaya Restaurant

March 14, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings2

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Failed findings

PIC Performing Dutiescritical

Inspector note: Management is responsible for the sushi staff. The sushi staff must maintain the HACCP / pH logs for the sushi rice.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: The pH logs for the sushi rice were not current. Provide. Provide a current laboratory report for the sushi rice. Provide updated parasite destruction documentation (letters) from your seafood suppliers.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the exterior of the : kitchen refrigerators and the basement mop bucket. The exterior hood vent (adjacent to the alley) should be cleaned by the hood cleaning company.
code 23-4-602.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove all unnecessary articles from the kitchen. Items should not be stored on the drain boards of the dish machine. Properly store the mop in the basement.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 9, 2012: 4 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.