Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/06/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Retail Cooler 39-48
Prep Table 40
2 door tabletop cooler 38
Walk In Cooler (meat) 35, 33
Walk In Freezer (seafood) 5

Food Temperatures


Description Temperature State Of Food
Salmon 30
Tuna 37
Cooked shrimp 34
Crabstick roll 50
Tuna avacado roll 46
Salmon nigiri 49, 49, 50
Shrimp roll 53

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature

Violations


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 sushi rolls in retail cooler to have internal temperatures below 41F when checked with inspector and chef's calibrated probe thermometers. All sushi rolls in retail cooler discarded (57 assorted rolls and 11 Nigiri rolls). Priority (P) 0
28,29 Safe Food & Water in 0
28,29 29 Compliance with Variance, Specialized Processes, and HACCP in 0
28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan out Observed chefs doing food prep did not have documentation for their ServSafe certification. Chefs stated that they were both certified, but that they were uncertain as to the location of their certificates. Primary chef was off today, but his ServSafe certificate was present. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97