| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/14/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Reach -in Cooler | 41 |
| Retail Display | 39 |
| Walk-in cooler | 40 |
| Walk-in Freezer | 19 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi Roll #2 | 43 | |
| Sushi Roll #3 | 42 | |
| Sushi Roll | 42 | |
| Sliced salmon | 39 | |
| sliced tuna | 41 | |
| cooked brown rice | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-compartment sink |
| 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 | ** The record observed prefilled for today 6/14 for the brown rice and the white rice pH. The time of inspection was 11:23, and the time for cooling brown rice was pre-written as follows rice reaches 140F: 10:05 am, Time Rice reaches 70F: 11:58 am, Time Rice reaches 41F: 2:41 pm, and the lo for 6/15 was prefilled too for the brown rice and the white rice pH. ** PIC stated she wrote the rice pH without she testing the rice. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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