| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/16/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Display cooler | 39 |
| Prep cooler 1 | 38 |
| Prep cooler 2 | 38 |
| WIC | 41 |
| WIF | 18 |
| Description | Temperature | State Of Food |
|---|---|---|
| Big wave poki bowl seal salmon | 54 | |
| Big Wave bowl salmon | 50 | |
| Big wave bowl tuna | 51 | |
| Big wave bowl tuna | 50 | |
| Big wave bowl tuna & salmon | 49 | |
| Salmon | 39 | |
| sliced cucumber | 40 | |
| crab | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | ** Numerous sushi packaged were observed out of temperature temperature range 49F/45F. | PIC voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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