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Yoki Express

July 17, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Cooked chicken at service line 97F cooked beef 114F. Maintain hot holding temperatures at 140F or above. PIC removed product from service & reheated product out of temperature for one hour to 165F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM is not monitoring testing of sushi rice and hot holding temperatures. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: No sushi rice test logged for date of inspection at inspection time. Enure rice is tested on a regular basis and logged daily according to HACCP plan that was submitted to health division. Provide additional staff training on testing of sushi rice.
code M-8-103.12*** · critical food-safety factorstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Black colored substance on FRP panel wall next to prep sink in back area under knife rack. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 28, 2018: 4 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.