Sushi Time

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

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: The sushi that is just prepared is placed in the reach-in cooler for service and the temperatrue is 55F. Provide proper cold holding and be sure that items are chilling to 41F in four hours.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: There are no updated fish letters in the HACCP plan and it has not been reviewed in over a year. Update HACCP plan. The pH test strips are faded. Provide new pH strips or a backup meter.
  code M-8-103.12*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 6, 2012: 2 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.