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Kyo Inc.

July 1, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings2
critical findings1

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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 salmon in the front case for service is 58F. Provide proper cold holding of 41F or below (The items were just made so the employee was instructed to put all the rolls made that morning in the blast chiller and bring them dwn to below 41F)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Food Temperature Measuring Devices (Pf)

Inspector note: They have a dial read thermometer but the fish is too thin to use this type of thermometer. Provide a probe thermometer to measure the thin fish in the rolls. (The manager from roche bros. gave them a probe thermometer to use until they got one for themselves)
code 590.004/4-302.12-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 30, 2019: 2 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.