✓

Ma Maison

August 1, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Good Hygienic Practicescritical

Inspector note: Employees are wiping their hands on cloths. Provide proper handwashing and drying with disposable towels.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: The low temperature dishwasher is reading less than 50 ppm of chlorine. Provide proper sanitizer levels.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Broth is cooling in a deep plastic container in the reach in refrigerator. Many items are cooked in advance and space is limited so ensure that items are cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths are stored outside of sanitizer. Store properly.
code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 25, 2008: 4 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.