Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/13/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Lowboys 30, 27
2 door prep 50
WIF -7
WIC 39
Retail Case 37

Food Temperatures


Description Temperature State Of Food
Tempora Shrimp 38
Carrots 41
Cali Sushi Roll 65
Loaded Potstickers 48-50
Dumplins 50
Crunchy Shrimp Roll 45-50
Chefs Sampler 39
Spicy Salmon 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Triple Sink 200 Kay Quat II 76

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 dumplings and Loaded potstickers to have internal temperatures ranging from 48-50 degrees F when taken with inspector probe thermometer. ** Observed crunchy shrimp rolls in retail case to have internal temperature of 45-49 degrees when taken with inspector probe thermometer. PIC discarded all out of temperature items during inspection Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items out Observed bottle of cleaner stored on top of prep table with single service items and toppings for sushi rolls. 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