✓

Beijing Kyoto

November 5, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on October 29, 2013: 4 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.