Maki of Japan

5 findings recorded on Oct 28, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed four plastic containers containing cut cabbages holding temperatures above 41F in the walk in cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cabbage was discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed four plastic containers containing cut cabbages holding temperatures above 41F in the walk in cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cabbage was discarded.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 10D ↗

   Food labeling and containers

   Observed no labels on squeeze bottles ( i.e soy sauce, oil).// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food…

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(7)(c)

   Observed no labels on squeeze bottles ( i.e soy sauce, oil).// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Labels were made.//

   Official report · Item 10D ↗

   Correction status not recorded

3. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed multiple wet wiping cloths on the prep tables not stored in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in the sanitizer buckets.//

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed multiple wet wiping cloths on the prep tables not stored in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in the sanitizer buckets.//

   Official report · Item 12C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.