Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/14/2023 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Prep cooler 35
Walk in cooler 34
Walk in freezer -15
Retail cooler 40

Food Temperatures


Description Temperature State Of Food
Sushi roll 1 63
Sushi roll 2 64
Sushi roll 3 62
Sushi roll 4 62
Sushi roll 5 61
Sushi roll 6 63
Sushi roll 7 60
Crab stick 38
Crab salad 37
Sliced cucumber 38
Salmon 35
Baby shrimp 35

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 200

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 multiple sushi roll in retail case that were held above 41 degrees F when temperature was taken with inspector's probe thermometer PIC voluntarily moved rolls to walk in cooler to bring temperature down below 41 degrees F. All roll had been made less than one hour prior to inspection Priority (P) 0
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 Observed multiple records on different days where white rice was held longer than 10 hours after acidification. Per the firm's HACCP plan, this is not allowed. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97