| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/19/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler - produce (cucumber storage) | 36 |
| Prep cooler | 38 |
| Retail cooler | 40 |
| Walk in cooler - seafood | 33 |
| Walk in freezer | -11 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi roll 1 | 49 | |
| Sushi roll 2 | 50 | |
| Sushi roll 3 | 45 | |
| Sushi roll 4 | 47 | |
| Sushi roll 5 | 44 | |
| Sushi roll 6 | 56 | |
| Shredded carrot | 40 | |
| Imitation crab stick | 39 | |
| Raw salmon | 39 | |
| Sushi roll 7 - after cooling | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 200 | Q-San |
| 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 sushi rolls in retail case held above 41 degrees F when temperature was taken with inspector's probe thermometer | Records available demonstrated that the rolls were prepared less than one hour prior to inspection. PIC voluntarily removed rolls from retail case and cooled them down in walk in cooler. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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