✓

Sushi Time

March 20, 2013 · Pass

😇clean

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

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on March 13, 2013: 2 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.