Cooked?✓
Sushi Time
February 19, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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PIC KnowledgecriticalInspector note: No one on site with a current Food Safety Certification. Provide documentation of at least one employee who has been enrolled in some form of Food Safety course prior to the re-inspection being conducted.
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Conformance w/ Approved ProcedurescriticalInspector note: All current lab results/testing not on sight at the time of the inspection. Provide all current paperwork prior to the re-inspection being conducted.
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Food Contact Surfaces DesignInspector note: Plastic cup being used to dispense out of a bulk food container of uncooked rice. Discontinue and use a handled scoop to prevent contamination from hands.
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Equipment ThermometersInspector note: Food thermometer being used in place of an equipment thermometer inisde of the sushi cooler. Discotinue and provide the appropriate thermometer.
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Installed and MaintainedInspector note: Hot water faucet at the hand sink in the front service area not operating properly. Address and make all of the necessary repairs. Hot water is sufficient in the rest of the establishment and second hand sink being used in the back preparation room.
What changed since the previous inspection?
Compared with Fail on February 10, 2016: 5 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.