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Sushi Factory

December 11, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

Location Accessiblecritical

Inspector note: Hand sink at the service area and hand sink in the kitchen are both blocked. Remove all items stored in front of the hand sinks. Keep path to the hand sinks open and clear at al times. Remove steel wool scrub pad from storage in the hand sink at the service area and remove buildup of food debris in the hand sink. Use hand sinks for hand washing only!
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Remove plastic bowln from the bulk food container. Use scoops with handles for dispensing bulk foods.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the hood and all attachments to the hood above the cooking line. Remove heavy grease and oil buildup on hood. • clean top of the dish machine.
code 23-4-602.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Keep all brooms and dustpans 6 inches off the floor when not inb use.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 14, 2017: 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.