| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/18/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Display case | 34 |
| walk in cooler | 31 |
| prep cooler | 31 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 38 | |
| Spicy Crab | 37 | |
| Spicy Shrimp | 37 | |
| Avocado(Sliced) | 41 | |
| Cucumber Slices | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 200 | Q San 10.0 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Crunchy Shrimp Tempura roll was produced during inspection and placed directly into service case for retail sale. Internal temperature of product was checked with TDA Thermometer and observed to be 53F. HACCP states product must be cooled to 41F or below before placing in retail case. | Sushi Chef removed from retail case and place 10 packages in walk in cooler to cool to 41F or below. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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