| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 36F |
| Walk In Cooler | 36F |
| Walk In Freezer | -3F |
| Retail Cooler | 34F |
| Description | Temperature | State Of Food |
|---|---|---|
| Baby Shrimp | 38F | |
| Crab Stick | 40F | |
| Raw Tuna x 2 | 36F and 38F | |
| Raw Salmon | 26F | |
| Yuzu Salmon Roll | 38F | |
| Spicy Roll | 39F | |
| Cream Cheese and Crab Roll | 38F | |
| Summer Hatch Chili Roll | 37F | |
| Spicy California Roll | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 400 | Kay Quat 2 | 75F | ||
| 3 Compartment Sink 2 | 200 | Kay Quat 2 | |||
| Sanitizer Spray Bottle | 200 | SaniSave |
| 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 | When asking to make sanitizer; the PIC filled the middle basin. All sanitizing must be done at the end of your ware washing process, not before you rinse. | PIC emptied middle basin and filled correct basin. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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