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Sushi Time

January 30, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Crab and tuna in rolls in the front cooler is 57F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The low temperature dishwasher is not reading the proper sanitizer levels. Provide proper sanitizer levels to be sure that equipment is getting properly cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: The HACCP plan has not been updated. Have the manager review the HACCP plan and make any changes (the plan calls for testing rice with pH paper but they are using a meter onsite). The fish letters are incomplete. If the companies are freezing the fish for them or provided fish species that do not require freezing that should be stated in the letter.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Reduced Oxygen Packaging

Inspector note: They are using a residential vacuum packaging machine to remove oxygen from containers of fish. Any reduced oxygen packaging requires a variance and is not approved for use with fish. Discontinue any reduced oxygen packaging without approval.
code M-3-502.11-.12** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 1, 2011: 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.