| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/17/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 38 |
| Display Cooler | 37 |
| Walk in Cooler | 37 |
| Walk in Freezer | -1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 41 | |
| Cucumber | 40 | |
| Pork Buns | 38 | |
| Dumplings | 39 | |
| California Roll | 64 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Ecolab SaniSav |
| 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 | 1.) The acidification log book for this facility only had pH readings recorded to the tenths decimal place. The variance for this firm states that pH must be recorded to the hundredths decimal place. 2. The pH of the rice tested during the inspection read at 4.44 on the digital pH meter. The firm's variance states that rice must be acidified to 4.10 or below. All sushi that had already been prepared as well as the rest of the prepared rice was voluntarily discarded by the PIC. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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