| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/08/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| prep cooler | 30 |
| open air cooler | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Krab | 30 | |
| Krab Salad | 38 | |
| Baby Shrimp | 39 | |
| Salmon | 30 | |
| Brown Rice | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-compartment sink | 400 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | The following items were tested with state calibrated thermometer: tuna roll 56, salmon nagiri 51, crunchy roll 48, california roll 52. PIC stated items had been prepped approximately 2 hour prior to testing, and the cooler was measuring 41F. It was determined that the sushi would not be able to adequately cool down to below 41F in that cooler unit. | PIC voluntarily moved all the sushi items to the walk-in cooler where they would be able to cool within 4 hours. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||