Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/11/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Bunker 40
Retail cooler 37
Prep cooler 32
Undercounter freezer -2
Walk in freezer 33

Food Temperatures


Description Temperature State Of Food
Sushi Roll 1 39
Sushi Roll 2 39
Sushi Roll 3 50
Sushi Roll 4 53
Sushi Roll 5 41
Sushi Roll 6 37
Sushi Roll 7 55
Sushi Roll 8 55
Poke Bowl 46
Sushi Roll 9 51

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink ~ 100 Kayquat 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Observed the strength of the sanitizer in the three-compartment sink when tested was approximately 100PPM which is below the minimum manufacturer requirement of 150PPM. Priority (P) 1
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 packages of sushi rolls in cold holding with internal temperatures ranging from 39F-55F when checked with inspector's probe thermometer. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100