| 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 |
|---|---|
| TCS Sushi Display and back cooler | 40F/36F |
| Prep cooler | 38F |
| Walk-in Cooler | 35F |
| Description | Temperature | State Of Food |
|---|---|---|
| Seafood Salad x 3 | 46F, 45F, and 38F | |
| Baby Fried Shrimp | 40F | |
| Raw Salmon | 40F | |
| Raw Tuna | 39F | |
| Sliced Cucumber | 51F | |
| Sliced Jalapeño | 50F | |
| Dumpling x 4 | 46F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | 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 food items stored in Retail Sushi case to be outside the temperature safe zone for Cold Holding (41F or Below). Using inspectors calibrated probe thermometer to take temperatures, Seafood Salad and Dumplings were ranging between 45F to 51F | All foods were discarded during inspection. Possible defrost issue with retail cooler. | Priority (P) | 3 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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