| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/26/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Under Counter Prep Cooler #1 | 38.5 |
| Under Counter Prep Cooler #2 | 39 |
| Sushi Retail Case | 31.6 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rainbow Combo Roll | 39 | |
| Fusion Spring Roll | 41 | |
| Sliced Cucumber | 41 | |
| Crawfish (Cooked) | 39 | |
| Salmon | 38 | |
| Tuna | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat | Ambient |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed employee change tasks, leave the department, then return to put on new gloves without washing hands. | Priority (P) | 0 | |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable | out | Noted that there was no thermometer located inside the under-counter prep cooler at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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