Kyo Inc.
PASSThursday, November 19, 2020 at 8:35 PM
Violations Cited
590.008/8-103.12-P
Conformance with Approved Procedures (P)
The sushi meter was working while the manager calibrated the meter but it broke before the pH could be tested. Repair the meter (pH was tested with my pH papers and the rice had a pH of 4.0)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
The ROP packaged frozen fish is thawed in the packaging. Remove fish from packagind before thawing.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.