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Beijing Kyoto

October 29, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

Conformance w/ Approved Procedurescritical

Inspector note: The HACCP plan requires that you obtain and log the pH of each bach of sushi rice that is prepared. The pH meter was not operating. The log was not current. Failure to comply with the HACCP plan may result in the revocation of the variance permitting the establishment to sell sushi. Obtain a working pH meter. Train the staff to utilize the pH meter and properly log the data.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: A case of shelled eggs was stored in the walk-in above a case of broccoli. The eggs should be stored on the bottom shelf.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Discontinue the storage of kitchen knives between the refrigeration equipment and the food preparation tables. The sides of the tables and refrigeration unit are not routinely cleaned and sanitized. The equipment could contaminate the in use knives.
code 10-3-304.12* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Hand towels were missing from one of the hand sinks. Replace.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 27, 2012: 4 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.