| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/31/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk-in Freezer | -4F |
| Retail Sushi Case | 37F |
| Prep cooler | 36F |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy Salmon Roll | 45F | |
| California Roll | 45F | |
| Duo Spring Platter | 46F | |
| Salmon Roll | 38F | |
| Salmon Nigri Roll | 40F | |
| Duo Spring Edition Roll | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | J512 |
| 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 | Observed several sushi rolls outside the temperature safe zone for Cold Holding (41F and below). Using calibrated probe thermometer, several rolls temped within 45F and 46F. | All sushi was discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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