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Sushi Time

January 25, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Rice. Sixty degrees. keep rice at 41 or Below or at 140 and above
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: sushi Rice -5.53 PH-PH level should be 4.7 or lower. log indicated a test of 3.92 at 10:10 Am. no test was observed at 10:10 am
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: keep all produce 6" off floor
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Remove tinfoil from top of grease trap
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Keep cloths in a solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Po not store utensils in stagnant water
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 5, 2007: 6 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.