Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
11/20/2024 | High Risk Food Retail | Yes | No |
Description | Temperature |
---|---|
Display cooler | 35 |
Prep cooler | 41 |
Prep cooler 2 | 40 |
WIC | 41 |
WIF | 18 |
Description | Temperature | State Of Food |
---|---|---|
Sliced cucumber | 49 | |
Shredded crab | 46 | |
Crab sticks | 39 | |
Hawaiian roll salmon | 42 | |
Chef Sampler #A 1 | 41 | |
Spicy Roll Tuna | 39 | |
Tuna | 39 | |
Salmon | 38 | |
Brown rice | 41 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Sanitizer bottle | 200 | 108 | |||
3 Compartment sink |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | ** PIC was observed testing the quat sanitizer while the solution was hot at 108F. The manufacturing label stated the sanitizer solution temperature between 65f-75F. | Priority Foundation (PF) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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