✓
Tsushi Inc.
June 30, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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CoolingcriticalInspector note: Chicken cooling below oven on rack uncovered at 89F after 1.5 hour. Ensure proper cooling procedures are followed to ensure foods are cooled properly and protected.
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Cold HoldingcriticalInspector note: Raw sushi fish in display case at 46-48F for less than 1 hour. Ensure product is maintained at 41F or below. Removed by PIC and placed in refrigeration. Cooled to 40F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw steak and eggs stored over RTE foods in refrigerator. Store foods properly
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PIC KnowledgecriticalInspector note: CFPM at location part time only. Provide documentation to Health Department for 1 full time or 2 part time CFPM.
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Conformance w/ Approved ProcedurescriticalInspector note: On this day of inspection no documentation for testing of sushi. Testing must be completed daily and logged in HACCP plan.
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Wiping Cloths Clean SanitizeInspector note: Water in sanitizer buckets and 3 bay sink with no chlorine sanitizer. Must ensure sanitizer is maintained at 50-100ppm
What changed since the previous inspection?
Compared with Fail on June 22, 2015: 6 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.