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Sushi Arigato
July 30, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings10
- critical findings5
Failed findings
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Cold HoldingcriticalInspector note: sushi package 50 degrees/provide proper temperature of 41 degrees or below
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Adequate Handwashing/Where/When/HowcriticalInspector note: observed employee washing hands in 3 bay sink/must wash hands at handsink
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Food Contact Surfaces CleancriticalInspector note: provide proper method to sanitize equipment in 3 bay sink
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Consumer AdvisoriescriticalInspector note: provide proper consumer advisory
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Conformance w/ Approved ProcedurescriticalInspector note: provide proper haccp plan with logs confirmation letters lab reports
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Food ProtectionInspector note: remove cutting boards from storage around handsink
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Equipment ThermometersInspector note: 2 door reach in/provide accurate internal thermometer
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Wiping Cloths Clean SanitizeInspector note: properly store all wiping cloths in a sanitizing solution/remove all sponges
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Improper Storage of Re-usable UtensilsInspector note: provide proper storage of all knives/not between equipment
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Hand Cleaner Drying Tissue SignageInspector note: handsink/provide paper towels in dispenser
What changed since the previous inspection?
Compared with Pass on April 13, 2010: 10 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.