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Sushiemon

August 25, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: Cooked scallops in refrigerator 68F Cut cucumbers on counter 48F- Ensure cold holding at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: No chlorine sanitizer in low temperature dishwasher- Replaced by PIC
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not following proper HACCP procedures for sushi rice- Review HACCP plan for preparation and testing of Sushi Rice.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Sushi rice prepared 3 hours earlier tested at a PH of 4.4- Lab testing with PH of 3.78. Ensure following proper procedures for preparation and testing of Sushi Rice.Rice discarded by PIC
code M-8-103.12*** · critical food-safety factorstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Observed employee in kitchen preparing food without hair restraint- Corrected by PIC
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Handwash sink in kitchen leaking- Repair
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 22, 2013: 6 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.