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Tsushi Inc.

January 28, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings2

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Water in sanitizing bay at 10ppm. Ensure chlorine solution at proper PPM per food code.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Labeled Common Namecritical

Inspector note: Provide proper label to meet Federal Guidelines for cleaning chemicals (oven cleanser)
code 41-7-102.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Food prep sink with soils. Solied dishes being stored there asstated by PIC. Discontinue
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Oil and cornstarch food containers not labeled- Provide labels
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Knives stored dirty under oven- Store utensils clean
code 10-3-304.12* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot water at hand sink at sushi prep area at 79F.Hot Water in Employee restrooms at 62F/61F. Water must be a minimum of 110F for proper handwashing.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors with soils and debris- Clean to remove
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 25, 2013: 7 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.