Sushi Time

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings1
• critical findings1

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Failed findings

• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: The lab test for the sushi rice HACCP plan expired. Provide an updated lab result. The sushi rice was initially testing with a pH between 4.3 and 4.6 their HACCP plan state thst if the rice is over 4.3 they need to take corrective actions. Provide proper pH of rice and make sure the test is being done accurately every day (their results from earlier in the day were 4.0). The manager remixed the rice added more vinegar and the new pH was 4.0.
  code M-8-103.12*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 20, 2013: 1 finding 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.