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Maki Maki

May 6, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings1

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Failed findings

Conformance w/ Approved Procedurescritical

Inspector note: Provide updated lab test results and updated parasite destruction letters.
code M-8-103.12*** · critical food-safety factorstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: The cooked salmon sushi is 60F white salmon 58F salmon 58F and eel is 60F. Provide proper cold holding of 41F or below. (5/2/2014 spicy tuna 65F shrimp tempura 65F) The honeydew melon is 54F. Provide proper cold holding of 41F or below. Tempura shrimp is 98F. Provide proper hot or cold holding.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: There is no HACCP plan at the location for the sushi rice. Provide an updated HACCP plan. (5/2/2014 The HACCP plan has no parasite destruction letters updated lab report or annual review and training. Provide) They are using pH paper with 1.0 increments. The sushi rice is testing between 4.0 and 5.0 but the pH needs to be tested to 0.2 increments. The certified manager is not at the establishment. Provide a full-time certified manager who can train the staff properly.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Shellstock ID

Inspector note: The shellstock clams do not have tags. Provide and keep the tags organized for 90 days.
code 01-3-202.18** · serious findingstatus: Pass
Food Contact Surfaces Clean

Inspector note: The interior of the ice machine is soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Pass
PHF's Properly Thawed

Inspector note: They are thawing fish in stagnant water. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Protection

Inspector note: There are beans in the dry storage area that are uncovered. Keep protected during storage.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: There are numerous cracked plates and dishes. Replace cracked and damaged items.
code 14-4-202.11* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: There is no test kit for the low-temp dishwasher. Provide (the dishwasher was tested at 100 ppm chlorine with my strips)
code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 1, 2014: 1 finding recurred. 8 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.