✓

Sushi Time

November 2, 2010 · Pass

😇clean

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

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

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: Pass
Food Contact Surfaces Cleancritical

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

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

What changed since the previous inspection?

Compared with Fail on October 26, 2010: 5 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.