Sushi Time

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings2

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Failed findings

• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: Raw fish stored over RTE foods in refridgeration(front and back).PLease properly store items as required.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: No current lab report for accidification of rice(HACCP Plan indicates validation from lab report every 6mo) nor a current frozen fish letter indicating fish maintained according to reqiurements.Provide atleast annual updated information unless otherwise specified in HACCP Plan.
  code M-8-103.12*** · critical food-safety factorstatus: Fail
• ⚠️Food Utensil Storage
  Inspector note: Utensil(knife) stored in sanitary solution with wiping cloth.Discontinue storing utensil(s) in sanitary solution.
  code 10-3-304.12* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Hot water registering 140F out of faucet at handsink(Repaet issue).Please permanently repair plumbing to maintain 110F at handsinks out of hot water faucet.
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Food Contact Surfaces Cleancritical
  Inspector note: Dishwasher registering 0ppm with test kit.Provide the minimum 50ppm as required.Able to retest at 50ppm-OK(TM).
  code 20-4-703.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Pass on November 2, 2010: 4 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.