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Kyo Inc.

July 8, 2020 · Pass

😇clean

official resultPass
resultPass
inspection typeRetail Food
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

(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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on July 1, 2020: 2 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.