✓

Sushi Time

August 1, 2011 · Pass

😇clean

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

✓ No failed findings were recorded; 4 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(front and back).PLease properly store items as required.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on July 25, 2011: 4 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.