✓

Maki Maki

September 11, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: The eel is between 50F and 70F spicy tuna 48F - 70F. The fish is starting off around 50F as the refrigerators are open and the employees are rolling the maki. Then they are placing it on the buffet without chilling it down and the rolls on the buffet are around 70F. This is not an approved procedure and the sushi fish needs to be maintained at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Medicines FirstAid Storagecritical

Inspector note: There are containers of medicine and first aid supplies on the shelves above the prep areas in the front areas. Keep all medications and first aid supplies in a separate area.
code 41-7-207-09.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: There is no person who is able to demonstrate knowledge in the sushi area. Properly train all the employees in food safety and employee illness policy.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Conformance w/ Approved Procedurescritical

Inspector note: They cannot find the pH logs for the sushi rice. Employees are unfamiliar with rice testing procedures they had trouble locating the pH meter and HACCP plan. Properly train all the employees in the approved HACCP plan. The plan calls for two buffer testing and they only have one buffer. Update HACCP plan and submit for approval. There are no parasite destuction letters. Provide updated letters. The lab test for the sushi rice has expired. Provide updated lab test. The HACCP plan has not been updated. Update the plan and submit a new copy of the HACCP plan
code M-8-103.12*** · critical food-safety factorstatus: Pass
Tags & Records

Inspector note: They cannot find the tags for previous shellstock. Keep the tags organized for 90 days.
code 01-3-203.12** · serious findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap at the handwash sink next to the sushi station. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 9, 2015: 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.