| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/26/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk-in Cooler | 36F |
| Walk-in Freezer | -6F |
| Sushi Prep Table | 34F |
| TCS Open Face Sushi Cooler | 38F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Tuna Roll | 36F | |
| Raw Salmon Roll | 35F | |
| Raw Brown California Roll x 3 | 34F | |
| Raw California Rolls x 3 | 36 to 38F | |
| Brown Rice | 34F | |
| Baby Shrimp | 37F | |
| Raw Salmon Heart Platter | 36F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 28,29 Safe Food & Water | in | 0 | |||
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP | in | 0 | |||
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan | out | Observed that when PIC was calibrating their pH meter that they started with the 4.01 Buffer 1st. Per the firm's SOPs, when calibrating a pH meter you must start with 7.00 Buffer. Also, when calibrating, the PIC was not accurately pressing the 'Calibrate Button' when calibrating pH meter in buffers. | PIC was given guidance from inspector but was able to get pH meter to properly calibrate. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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