| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/01/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Mini freezer | 2 |
| Walk in cooler | 38 |
| Walk in freezer | -3 |
| Prep cooler | 40 |
| Retail cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi roll - on prep table prior to cooling | 55 | |
| Sushi roll - after cooling | 41 | |
| Shredded carrot | 42 | |
| Sliced cucumber | 43 | |
| Crab stick | 40 | |
| Crab salad | 43 | |
| Raw salmon | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 400 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | PIC was unable to demonstrate knowledge of proper pH range for firm's specialized process, corrective actions for firm's specialized process, proper cooling procedure, and proper testing of the firm's sanitizer using test strips which are critical areas of food safety. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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