| 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 |
| Retail Cooler | 35F |
| Walk In Cooler | 34F |
| Walk In Freezer | -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Salmon | 40F | |
| Raw Tuna | 39F | |
| Grilled Salmon | 41F | |
| Crab Stick | 39F | |
| Crab Salad | 38F | |
| Super Marina Roll | 40F | |
| Rainbow Roll | 38F | |
| California Roll | 39F | |
| Marina Plate rolls | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Basin | 400 | Q-San | 80F | ||
| 3 Compartment Sink Basin | 250 | Q-San | 65F | ||
| Sanitizer Spray Bottle | 150 | Q-San |
| 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 | I observed PIC was not knowledgeable of the firm's SOPs for acidified rice. I asked the PIC what the firm's Critical Control Points were, and he stated between 3.1 to 4.1. Per AFC's variance, the proper control points are between 3.3 to 4.1. | I was able to show Mr. Han and instruct using AFC's SOPs. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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