| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/23/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Make Unit | 39 |
| Reach-in Cooler | 40 |
| Retail Cooler | 29 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 39 | |
| Salmon | 40 | |
| Tuna | 31 | |
| Sliced Celery | 43 | |
| Tuna/Avocado Roll | 52, 48 | |
| Chef Special 1 | 49, 48, 53 | |
| Louisiana Roll | 55, 48, 49, 55 | |
| Spicy Crunchy Yummi Roll | 43 | |
| Chef Special 8 | 46 | |
| Crunchy California Roll | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 200 | KayQuat II |
| 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 | Ten sushi rolls in retail cooler observed with internal temperatures not maintained at 41F or below. Internal (probed) temperatures ranged from 46F-55F with inspector probe thermometer. Specific temperatures available in food temperature log. | PIC voluntarily discarded sushi rolls not maintained at 41F or below. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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