| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/25/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Display Case | 34 |
| Make Unit | 38 |
| Shared Walk-in Cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shrimp Tempura | 30 | |
| Crab Sticks | 41 | |
| Tuna | 32 | |
| Salmon | 31 | |
| Crunchy Shrimp Tempura Roll | 40 | |
| Spicy California Roll | 43 | |
| Chile Serrano Roll | 50, 50, 51 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 | Chile Serrano Rolls in retail cold holding unit observed with internal temperatures between 50F-51F with inspector probe thermometer. | PIC voluntarily discarded sushi rolls not maintained at 41F or below. | Priority (P) | 3 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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