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Maki Maki

November 19, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings5

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Failed findings

Reheatingcritical

Inspector note: Hot Holding Station- Flounder 104F Salt and Pepper Shrimp 110F. Unit 147F. PIC states food is been there for 60 Minutes . She removed them and reheated them to 165F. Re-heat properly all PHFs before placing for hot holding.
code 03-3-403.11*** · critical food-safety factorstatus: Fail
Coolingcritical

Inspector note: Sushi Station-Squid placed for cold holding on ice registered 94F. PIC states it was cooked 30 minutes ago and removed it to freezer.Ensure that proper cooling takes place.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Sushi Bar -Salmon Avocado Roll 58F Crab Meat Roll 58F Tuna Roll 60F Shrimp 51F Mussels 56F. PIC states that food had been prepared an hour ago and not chilled properly before placing for cold holding. All food out of temperature were removed to freezer unit until reached 41F or below. Maintain all PHFs at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand wash sink at the sushi station used as a dump sink. Use for had washing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Employee preparing sushi unable to calibrate ph metter properly with both 4.0 amd 7.0 buffers. Re-train properly. PH log missing.Provide.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Knife stored soiled on the magnetic knife holder. Clean and sanitize properly before storing Ice machine interior soiled. Clean and sanitize properly. Can opener soiled. Clean properly.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Several bulk food containers not labeled properly. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Raw eggs stored in a container above the veggies at the cooking line refrigerating unit. Store properly.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Soiled knifes stored between equipment between use. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Plastic cup used to dispense bulk food items in addition to scoops. Use handled utensils only.
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths at the sushi station stored soiled on the counters. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Both Hood Vent Stickers at the cooking line expired. Provide current stickers. The Hood area above the grille soiled with grease. Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 11, 2015: 12 findings appeared for the first time.

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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.