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Sushi Time

October 26, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Separation Segregation Cross Contaminationcritical

Inspector note: Raw fish stored over RTE foods in refridgeration.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Dishwasher not testing at the minimum 50ppm as required.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Although there is two sanitizer buckets out at prep areas - they are not labeled as to what each is used for.Reminder:Raw animal foods(Fish) shall have its own sanitizer bucket(Labeled) RTE foods shall have its own labeled container of sanitizer and equipment shall have its own as to eliminate possibility of cross contamination.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Utensils stored in containers of stagnant water.
code 10-3-304.12* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hotwater at handsinks registered 150F(Temperature should be 110F)..Please adjust.Reminder:Do not store food under or adjacent to handsinks.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 24, 2010: 5 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.