Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/21/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Cooler 36
Prep Table 38
Storage Cooler 40
Walk In Cooler 36
Walk In Freezer 0

Food Temperatures


Description Temperature State Of Food
Sampler Platter 50
Mango Roll 49
Crunchy Dragon Roll 47
Done Deal Roll 49
Sampler A-11 Platter 48
Hawaii Roll 48
Crunchy Shrimp Roll 42
Sampler #3 43
Spicy Brown Rice Roll 40
White Rice 135
White Rice #2 71
Brown Rice 41
Crab Stick 40
Tuna Filet 35
Salmon 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink 300 KayQuat II 80

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out **Observed employee pulling a cart of prepared sushi items from the walk-in freezer and place into cold holding without checking internal temperatures. Internal temperatures were checked of these items with a calibrated probe thermometer and registered internal temperatures of 46F-50F. Internal temperatures documented in the report Items were pulled and placed back into the walk-in freezer to finish the cooling process. Priority (P) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out **Observed employee's log book to be stored directly on top of exposed single service lid trays with no barrier of protection between Book was removed and placed into proper storage Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100