✓

Sushi Time

February 1, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
Food Protection

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

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

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

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

What changed since the previous inspection?

Compared with Fail on January 25, 2008: 6 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.