| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/22/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Make Unit | 35 |
| Display Cooler | 36 |
| Walk-in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 37 | |
| Shrimp | 38 | |
| Shredded Carrots | 37 | |
| Celery Sticks | 50 | |
| Salmon | 31 | |
| Chef Sampler Sushi Roll | 41 | |
| Duo Sushi Roll | 42 | |
| Cream Cheese Sushi Roll | 49, 44, 47, 49 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 | Cream cheese Sushi Rolls observed stored in open air retail cooler with internal temperatures between 44F-49F with inspector probe thermometer. | PIC voluntarily discarded cream cheese sushi rolls not maintained at 41F or below. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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