MAKI → 03.12.2024

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

MAKI → 03.12.2024

Hot TCS food item not held at or above 140 °F.

MAKI → 03.12.2024

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

MAKI → 03.12.2024

Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.

MAKI → 19.09.2024

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

MAKI → 19.09.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

MAKI → 19.09.2024

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.