| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/17/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Walk In Cooler | 25 |
| Walk In Freezer | -15 |
| Under Counter Prep Cooler | 38-43 |
| Retail Sushi Case's | 26-35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Spring Sushi Wrap | 38 | |
| Caribbean Spring Roll | 40 | |
| Teriyaki Meatball Bowl | 37 | |
| Salmon | 39 | |
| Tuna | 29 | |
| BBQ Bao Bun | 38 | |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat II | 76 |
| 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 food items in the undercounter prep cooler that were above the minimum cold holding temperature at the time of inspection. Items Included: Crawfish @ 47 degrees. Broken Shrimp @ 46 degrees. Tempura Shrimp @ 49 degrees. Shredded Crab @ 49 degrees. Crab Sticks @ 47 degrees. | PIC discarded all food items above 41 degrees at the time of inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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