Cooked??
Beijing Kyoto
September 16, 2014 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking w/ Take Out
- failed findings17
- critical findings5
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Parasite DestructioncriticalInspector note: No records regarding the destruction of Parasites (raw fish) used in Sushi
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Adequate Handwashing/Where/When/HowcriticalInspector note: No hand washing being performed by food handlers. Observed hand sink without soap food handlers wiping hands on aprons employee rinsing hands at 3 bay sink and no hand washing during inspection.
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PIC KnowledgecriticalInspector note: Certified food protection managers certification expired on Dec. 8 2013 and no proof of allergen awareness (must be a certified food protection manager)
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PIC Performing DutiescriticalInspector note: Person in charge cannot demonstrate knowledge in food safety and is unable to explain food safety and sanitation; and HACCP procedures. HACCP: No proof employees have been adequately trained in the HACCP/Food safety principals required by 105CMR590.00 and the 1999 FDA Food Code; PH logs not up to date; Last validated lab report dated August 29 2008; No records of annual review since original submittion of HACCP September 03. 2008; • Cabinet full baby Clothing baby bumbo seat baby wipes in kitchen and ware washing. Baby bottles formula etc
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Non-Compliance w/Employee Health PolicycriticalInspector note: PIC - Person in charge/certified food protection manager in unfamiliar with the requirement for employee illesses/policy. All employees must be properly trained in the required Employee illness reporting to prevent the Transmission of Diseases through food by infected food employees.
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Food Contact Surfaces CleanInspector note: Clean interior of all bulk food containers.
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Insects Rodents AnimalsInspector note: Evidence of flies in bathroom and prep areas. Provide professional extermination company and IPM report
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Food Container LabelsInspector note: Food containers not labeled
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Food Thermometers ProvidedInspector note: No PH meter broken and buffer solution. • No food thermometer
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Food ProtectionInspector note: Open foods not stored in food grade covered containers • Remove food items and shelving from next to food prep sink • Observed owner preparing vegetables at dining table - All food prep shall be prepared in food prep area only. Food handler at table holding baby. • Raise all food 6" above the floor on shelving • Remove food items stored under 3 bay sink and dish machine
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Food Contact Surfaces DesignInspector note: Heavily scorn and discolored cutting boards • Wooden spoon splitted and worn
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Non-Food Contact Surfaces CleanInspector note: Built up soils and dust on exterior of dish machine • Built up soils on shelving - clean to remove soils. • Clean exterior of all food containers. • Clean exterior of ice machine • Clean interior and exterior of all refrigeration units (door handles gaskets fan guards etc) free of built up soils.
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Toilet Enclosed CleanInspector note: Bathroom door not self closing
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Floors Designed Constructed InstalledInspector note: Clean floor under and behind all equipment
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls and all attachments free of built up soils - Resurface walls and attachment free of chipped and peeling paint. • Grease build up on hood and attachments. • Dusty ceiling vent
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Premises MaintainedInspector note: Keep all mops brooms etc clean organized and 6" above the floor • Remove all personal items from food prep and food serving area • Remove unused equipment from prep area • Tools etc stored in kitchen (all unnecessary and unused items) that does not pertain to the operations of the restaurant. • Remove unnecessary articles from bathroom - Baby high chair
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Anti-ChokingInspector note: While food is being served their shall be an employee on the premises who is trained in Anti Choking
Checks marked passed
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Hot HoldingcriticalInspector note: Spring roll (pork) - 134 F Ribs 110 F
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Separation Segregation Cross ContaminationcriticalInspector note: Provide completely separated cutting boards equipment for raw and ready to eat foods. at sushi bar • Raw eggs stored above ready to eat foods in walk in refrigeration unit Raw chicken stored with vegetables on salad prep.
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Good Hygienic PracticescriticalInspector note: Hair shampoo conditions body washes at 3 bay sink.
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemical not covered Toxic chemical stored with food items. • Toxic chemicals stored on drain board
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Food Utensil StorageInspector note: Knife stored in water
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Clean Cloths Hair RestraintInspector note: Food handler not wearing hair restraint
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Three Compartment SinkInspector note: No drain plugs
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Test Kit ProvidedInspector note: Quaternary sanitizer no test kit
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Wiping Cloths Clean SanitizeInspector note: Using sponges. Provide proper Storage of wiping cloths in a sanitizing solution
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Re-use of Single Service ArticlesInspector note: Reusing single service articles.
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Hand Cleaner Drying Tissue SignageInspector note: No hand soap at hand sinks in kitchen/prep area/Sushi Bar and ware washing
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Living/Sleeping Quaters/LaundryInspector note: Remove all evidence that someone is sleeping/living on premise. Protable bed in dining room.
What changed since the previous inspection?
Compared with Fail on September 15, 2014: 17 findings recurred. 12 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.