Cooked?✓
Sushi Station
April 28, 2017 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 9 code checks were marked passed.
Checks marked passed
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PIC Performing DutiescriticalInspector note: Discontinue use of unapproved portable stove portable stove from rear kitchen area. Some dates in the ph log missing provide and maintain in binder with daily ph and tempature recordings. Provide Food Safety Certification for Sushi Chef onsite.
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Food Contact Surfaces CleanInspector note: Clean interior edges to ice machine to remove visible soil.
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Food Container LabelsInspector note: No label on bulk food container provide with ingredient name.
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Food Thermometers ProvidedInspector note: Provide food service thermometer for monitoring food temperatures.
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Food Contact Surfaces DesignInspector note: Discontinue using shopping bags for food storage provide commercial grade storage bags for proper storage of foods.
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Non-Food Contact SurfacesInspector note: Discontinue using plastic container as storage shelving provide additional food service grade shelving. • Prep table storage shelving soiled with spills clean to remove visible soil.
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Test Kit ProvidedInspector note: No test kit for Chlorine test kit provide.
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Improper Maintenance of FloorsInspector note: Clean floor below prep table to remove visible soil.
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Premises MaintainedInspector note: Remove table top fan and tools from kitchen area and organize.
What changed since the previous inspection?
Compared with Fail on April 21, 2017: 9 previous findings did not recur.
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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.