| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/13/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Prep Lowboys | 30, 35 |
| WIF | -9, -13 |
| Display case | 39-42 |
| Description | Temperature | State Of Food |
|---|---|---|
| Carrots | 37 | |
| Shrimp | 36 | |
| Cucumbers | 64 | |
| Cucumbers | 41 | |
| Crab Roll | 41 | |
| Spicy Salmon Roll | 43 | |
| Spicy Shrimp Roll | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Kay Quat II | 78 |
| 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 | Observed sushi chef not using a measuring device to measure sushi for ph testing. | Priority Foundation (PF) | 0 | |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | Observed Sushi chef with rubber bands on wrist. Rubber bands were used to keep gloves on hand. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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