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Koy

September 23, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings2

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The items on the top of the refrigerated unit next to the grill are slightly elevated; crab stick 46F caviar 46F. Provide proper cold holding of 41F or below. (The manager moved items to the bottom fo the unit where products were below . The rice and noodles that are used for fried rice and noodle dishes are stored at room temperature and they are 62F. Provide proper cold holding of 41F or below. (The manager discarded the items) The tofu and cut vegetales stored on ice for lunch service are stored above the fill lines and it is not holding temperature; tofu 62F. Provide proper cold holding. (Manager discarded items)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Preventing Contamination from Hands (P)critical

Inspector note: Servers are adding garnishes with bare hands. Provide a utensil and do not handle any food with bare hands. (They removed and added fresh garnishes with utensils)
code 590.003(C)/3-301.11-P*** · critical food-safety factorstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: The certified food manager is not working. Provide a certified food manager during all operational hours that can monitor food safety and take corrective actions.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: They are not consistently date marking their products. Provide a date marking system.
code 590.003/3-501.17-PF** · serious findingstatus: Fail
Temperature Measuring Devices-Functionality (Pf)

Inspector note: There is no maximum temperature thermometer available to verify the temps at the high temp dishmachine. Provide thermometer.
code 590.004/4-204.112-PF** · serious findingstatus: Fail
Thawing (C)

Inspector note: There are items thawing in stagnant water. Provide proper thawing methods to thaw frozen items.
code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
Nonfood-Contact Surfaces (C)

Inspector note: The bottom of the prep tables are covered with aluminum foil. Remove to provide a cleanable surface.
code 590.004/4-101.19-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: There is a buildup along the lights of the food walk-in. Clean to remove. There is buildup on the interior of the ice machine. Clean to remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
When a HACCP Plan is Required (C)

Inspector note: They are preparing kimchi in the basement prep area and the cabbage that was cut washed and salted in the morning is stored at room temeprature to begin the fermentation process. This is a a specialized process and requires a HACCP plan. Provide a HACCP plan to keep the cabbage at room temperature. (cabage moved to the walk-in cooler)
code 590.008/8-201.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 18, 2019: 9 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.