Kyo Inc.

• official resultPass
• resultPass
• inspection typeRetail Food
• failed findings0
• critical findings0

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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 sushi for sale in the display case is elevated; grilled salmon 52F raw tuna 50F. Provide proper cold holding of 41F or below and make sure that temperatures are being checked before the food is placed into the display case. (Items removed and placed in coolers to chill)
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Conformance with Approved Procedures (Pf)
  Inspector note: The HACCP plan is due to be reviewed and the lab test is due to be updated. Update all the records for HACCP plan and keep them updated.
  code 590.008/8-103.12-PF** · serious findingstatus: Pass
• ✓(A) Certified Food Protection Manager (C)
  Inspector note: The certified food manager's certificate expired in December. Provide an updated certificate.
  code 590.002(C)/2-102.12-C* · lower-severity findingstatus: Pass
• ✓Food Preparation (C)
  Inspector note: The splash guard between the prep sink and the handwash sink is missing. Provide to prevent contamination.
  code 590.003/3-305.14-C* · lower-severity findingstatus: Pass
• ✓Thawing (C)
  Inspector note: *This is a repeat violation. The fish is thawing in ROP packaging. Remove fish from packaging before thawing (corrected by manager on site)
  code 590.003/3-501.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 26, 2021: 5 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.