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Ryo Asian Fusion

August 25, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

Conformance w/ Approved Procedurescritical

Inspector note: No current sushi rice lab test. Provide No parasite distruction letter available. Provide PIC voluntarily stopped sushi service until all the procedures and documents are in place to ensure food safety.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Ice Machine interior soiled. Clean and Sanitize properly.
code 22-4-601/602.11** · serious findingstatus: Fail
Three Compartment Sink

Inspector note: Three Bay Sink drain plugs broken not maintaining water properly. PIC ties the handles up to the air drying shelves to block the sinks properly. Repair. No Proper Signage at the Three Bay Sink. Provide (Wash Rinse Sanitize) in this order.
code 16-4-301.12* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No proper signage at the Sushi Station hand washing sink. Provide. No Soap at the Sushi Station Hand Washing Sink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

Checks marked passed

Hot Holdingcritical

Inspector note: Two large metal bowls with with chicken left in room temperature registering 90F. PIC states that it had been out of temperature for less than 1 hour. And moved it to the refrigerating unit. Maintain all PHFs at 41F or below.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: California rolls with Raw Fish placed on ice registered between 53F-62F . PIC moved them to the refrigerating unit. Cool properly at 41F or below before placing them for cold holding.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Sanitizer solution at three bay sink registered less than 50ppm Chlorine Sanitizer. PIC added more sanitizer to register 100ppm Chlorine Sanitizer. Maintain Between 50-100ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Re-train staff with regard to proper cold holding hot holding and warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Soiled dishes being washed at the Rinse Bay. Wash Rinse and Sanitize properly.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping Cloths stored wet/soiled on the counters. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 24, 2016: 4 findings recurred. 6 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.