| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/24/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Case | 30-35 |
| WIC | 25 |
| WIF | 8 |
| Make Unit | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy Salmon Roll | 46 | |
| Cali Roll | 48, 46 | |
| Salmon and Tuna Mix Roll | 50 | |
| Rainbow Roll | 50-54 | |
| Crab Salad | 39 | |
| Crab Sticks | 39 | |
| Carrots | 42 | |
| Salmon | 29 | |
| Yuzu Teriyaki Roll | 43 | |
| Crunchy Roll Shrimp | 48 | |
| Cream Cheese Salmon | 45 | |
| Heart Platter | 49-51 | |
| Football Platter | 47-48 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Q-San 10 | 74 |
| 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 multiple rolls of sushi ranging in temperature from 45-54 degrees F when taken with inspector probe thermometer. All rolls were in display case upon inspection. | PIC removed all rolls from display case and voluntarily discarded. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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