Maki Maki

PASS November 25, 2015 at 3:44 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Several bulk food containers not labeled properly. Provide. | 03-3-403.11 - Reheating: Hot Holding Station- Flounder 104F Salt and Pepper Shrimp 110F. Unit 147F. PIC states food is been there for...

FAIL November 19, 2015 at 5:21 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Several bulk food containers not labeled properly. Provide. | 03-3-403.11 - Reheating: Hot Holding Station- Flounder 104F Salt and Pepper Shrimp 110F. Unit 147F. PIC states food is been there for...

PASS September 11, 2015 at 2:35 PM

6 violations

01-3-203.12 - Tags & Records: They cannot find the tags for previous shellstock. Keep the tags organized for 90 days. | 03-3-501.16(A) - Cold Holding: The eel is between 50F and 70F spicy tuna 48F - 70F. The fish is starting off around 50...

FAIL September 9, 2015 at 3:28 PM

6 violations

01-3-203.12 - Tags & Records: They cannot find the tags for previous shellstock. Keep the tags organized for 90 days. | 03-3-501.16(A) - Cold Holding: The eel is between 50F and 70F spicy tuna 48F - 70F. The fish is starting off around 50...

PASS December 29, 2014 at 4:28 PM

5 violations

03-3-501.16 - Hot Holding: The items in hot holding are below 140F cooked mussels 130F chicken 110F. Provide proper hot holding of 140F or above. | 03-3-501.16(A) - Cold Holding: The sushi on the buffet is 60F. Provide proper cold holding of 4...

FAIL December 16, 2014 at 5:48 PM

5 violations

03-3-501.16 - Hot Holding: The items in hot holding are below 140F cooked mussels 130F chicken 110F. Provide proper hot holding of 140F or above. | 03-3-501.16(A) - Cold Holding: The sushi on the buffet is 60F. Provide proper cold holding of 4...

PASS W/ CONDITIONS May 16, 2014 at 8:56 PM

0 violations

PASS May 15, 2014 at 3:25 PM

9 violations

01-3-202.18 - Shellstock ID: The shellstock clams do not have tags. Provide and keep the tags organized for 90 days. | 03-3-501.16(A) - Cold Holding: The cooked salmon sushi is 60F white salmon 58F salmon 58F and eel is 60F. Provide proper co...

FAIL May 6, 2014 at 3:44 PM

9 violations

01-3-202.18 - Shellstock ID: The shellstock clams do not have tags. Provide and keep the tags organized for 90 days. | 03-3-501.16(A) - Cold Holding: The cooked salmon sushi is 60F white salmon 58F salmon 58F and eel is 60F. Provide proper co...

PASS W/ CONDITIONS May 2, 2014 at 1:27 PM

9 violations

01-3-202.18 - Shellstock ID: The shellstock clams do not have tags. Provide and keep the tags organized for 90 days. | 03-3-501.16(A) - Cold Holding: The cooked salmon sushi is 60F white salmon 58F salmon 58F and eel is 60F. Provide proper co...

FAIL May 1, 2014 at 1:13 PM

9 violations

01-3-202.18 - Shellstock ID: The shellstock clams do not have tags. Provide and keep the tags organized for 90 days. | 03-3-501.16(A) - Cold Holding: The cooked salmon sushi is 60F white salmon 58F salmon 58F and eel is 60F. Provide proper co...

PASS W/ CONDITIONS December 30, 2013 at 5:00 AM

0 violations

PASS W/ CONDITIONS August 2, 2013 at 2:10 PM

10 violations

01-3-202.18 - Shellstock ID: Shellstock tags not being maintained for a minimum of 90 days. Address. | 02-3-602.11-.12/3-302.12 - Food Container Labels: Sauce containers observed with no labels. Provide. | 03-3-501.16(A) - Cold Holding: Raw fish a...

FAIL July 26, 2013 at 3:05 PM

10 violations

01-3-202.18 - Shellstock ID: Shellstock tags not being maintained a minimum of 90 days. Address. | 02-3-602.11-.12/3-302.12 - Food Container Labels: Sauce containers observed with no labels. Provide. | 03-3-501.16(A) - Cold Holding: Raw fish at fr...

PASS W/ CONDITIONS November 15, 2012 at 4:14 PM

2 violations

24-4-903.11 - Clean Equipment & Utensils Storage: Tongs being stored on gas pipe in front of Wok station. Discontinhe and store all utensils clean and protected. | 29-5-201/02.11 - Installed and Maintained: Cold water faucet of hand sink in ki...

PASS June 1, 2012 at 3:24 PM

1 violation

03-3-501.16(A) - Cold Holding: Cold holding unit storing raw fish and salads not able to maintian foods at below 41F. Address. Technician was called at time of the inspection. Dsicontinue use if unit is unable to maintain all potentially hazardou...

FAIL May 29, 2012 at 4:33 PM

8 violations

01-3-203.12 - Tags & Records: Shell stock tags only being maintianed on site for the past couple of weeks. Discontinue and ensure that all shell stock tags are maintained for a minimum of 90 days. | 02-3-602.11-.12/3-302.12 - Food Container La...

FAIL May 17, 2012 at 4:42 PM

8 violations

01-3-203.12 - Tags & Records: Shell stock tags only being maintianed on site for the past couple of weeks. Discontinue and ensure that all shell stock tags are maintained for a minimum of 90 days. | 02-3-602.11-.12/3-302.12 - Food Container La...

PASS April 13, 2012 at 5:39 PM

5 violations

05-4-302.12 - Food Thermometers Provided: | 08-3-305-307.11 - Food Protection: Hand sink in kitchen area located directly next to preparation tabkle with no protective barrier. Provide or relocate preparation table. No area or racks for dry stora...

FAIL April 11, 2012 at 5:40 PM

5 violations

05-4-302.12 - Food Thermometers Provided: | 08-3-305-307.11 - Food Protection: Hand sink in kitchen area located directly next to preparation tabkle with no protective barrier. Provide or relocate preparation table. No area or racks for dry stora...