✓

Ryo Asian Fusion

October 25, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 15 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: hard shell egg = 70 degrees. Provide cold holding temperature of 41 degrees or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Good Hygienic Practicescritical

Inspector note: provide covers for all open drinks in the kitchen.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Hot and Cold Watercritical

Inspector note: provide hot water for hand sink nat service area between bar area and hot foods service area.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: Provide proper training to the designated PIC. PIC was unable to answer basic questions about warewashing procedures at a 3 compartment sink.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: post allergy awareness training certificate and post allergy consumer advisory on all menu's and menu boards.
code M-3-603.11*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: provide working test meter for the acidified rice. Also prove accurate log book for recording the PH of the rice.
code M-8-103.12*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: remove evidence of rodent droppings on floor of kitchen. Provide exterminators report with details for dealing with rodent issues.
code 35-6-501.111/.115** · serious findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: one door reach in cooler = 49 degrees. Provide temperature of 42 degrees or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: do not store any supplies on top of the ice machine. Keep only ice related materials on top of machine
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: remove all wooden utensils in this establishment. replace worn and heavily stained cutting boards on cold units.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: repair crack light shield cover to light fixture on ceiling of kitchen
code 15-4-202.16* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: provide test kit for sanitizer at the 3 bay sink in the kitchen.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: provide proper storage of wiping cloths. Keep in a sanitizer when not in use.
code 21-3-304.14* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: provide paper towels for hand sink next to the 3 compartment sink
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Floors Designed Constructed Installed

Inspector note: clean floor area throughout kitchen. Focus on areas behind and under shelving.
code 36-6-201.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 16, 2012: 15 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.