Sushiemon

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings4

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Failed findings

• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: Observed employee preparing raw beef at sushi station- Discontinue Product removed and area cleaned and sanitized
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: Employees unable to properly wash hands at handwash sinks- Corrected
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Handwash sinks in front service area and back prep with equipment in them back prep blocked by table. Ensure handsink accessible for adequate handwashing
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Conformance w/ Approved Procedurescritical
  Inspector note: PIC not logging testing of PH for acidified sushi rice. Provide daily testing and log results in HACCP PH meter not properly working- Repair or replace
  code M-8-103.12*** · critical food-safety factorstatus: Fail
• ⚠️PHF's Properly Thawed
  Inspector note: Frozen products defrosting in handwash sink- Discontinue and thaw foods properly. Removed at time of inspection
  code 06-3-501.13* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: Low temperature dishwasher with 0ppm chlorine- maintain at 50-100ppm Not in use at time of inspection
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 20, 2018: 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.