Maki Maki

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: The items in hot holding are below 140F cooked mussels 130F chicken 110F. Provide proper hot holding of 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: The sushi on the buffet is 60F. Provide proper cold holding of 41F or below. Cut melon is 55F. Provide proper cold holding of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Conformance w/ Approved Procedurescritical
  Inspector note: They are not keeping rice testing logs. Make sure logs are maintained for 90 days. They have no buffer solution to be sure pH test is accurate. Provide buffer solution.
  code M-8-103.12*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: The interior of the ice machine is soiled. Clean.
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Food Protection
  Inspector note: Live lobsters are stored near ready to eat items. Store separated.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 16, 2014: 5 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.