✓

Koy

August 3, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 3 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: They are storing rice at room temperature for sushi rolls and fried rice but they do not have a HACCP plan; rice between 80-90F. Provide an approved HACCP plan or store rice either hot or cold below 41F or above 140F. (Rice was discarded by manager)
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: The items on the top of the sandwich unit are elevated; kimchi 46F raw egg 51F garlic 54F. Provide proper cold holding of 41F or below (items on the top of the unit were discarded) Items in the upright refrigerator were also elevated; raw pork 45F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: The consumer advisory is incomplete. Provide a complete disclaimer to identify items that are served raw from items that are cooked to customer's specification. The consumer advisory and allergen warning can't be any smaller than the smallest menu item on the menu.
code M-3-603.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 24, 2018: 3 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.