| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/29/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Cold holding Unit at Preparation | 42.3 |
| Walk in Freezer | -2 |
| Walk in Cold holding unit | 41 |
| Retail Display Unit | 40.2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tempura Shrimp @ preparation | 38 | |
| Cooked rice | 200 | |
| cream cheese @ preparation | 38 | |
| cooked shrimp @ preparation | 30 | |
| salmon @ preparation | 30 | |
| tuna @ preparation | 32 | |
| crab salad @ walk in cold holding | 37 | |
| Spicy mayo @ preparation | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Q-San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed employees change tasks on several occasions without rewashing and re-gloving. | Priority (P) | 0 | |
| 32 Approved thawing methods | in | 0 | |||
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Observed several bags of imitation crab meat thawing in standing water in the three-compartment sink with no running water at the time of inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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