| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/10/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Sushi Prep Table | 34 |
| Deli Retail Cooler | 30 |
| Deli WIC | 34 |
| Deli RIC- Asian Food Prep | 34 |
| Deli Salad RIC | 35 |
| Deli Lunchmeat RIC | 37 |
| Meat WIC | 34 |
| Meat Case | 38 |
| Seafood Case | 38 |
| Seafood 2 Door RIC | 38 |
| Produce WIC | 36 |
| Produce RIC | 36 |
| Dairy WIC | 34 |
| Starbucks Retail RIC | 32 |
| Starbucks Under Oven RIC | 34 |
| Salad Bar | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| california roll | 42 | |
| zebra roll | 39 | |
| raw tuna | 39 | |
| korean chicken | 187 | |
| wonton soup | 183 | |
| fried chicken | 133 | |
| green beans | 133 | |
| pizza sauce | 43 | |
| cut green peppers | 39 | |
| diced ham | 41 | |
| caesar salad | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Bucket with scissors | 300 | Kay Quat II | |||
| Deli 3-Bay Sink | 300 | Kay Quat II | |||
| Seafood 3-Bay Sink | 300 | Kay Quat II | |||
| Produce 3-Bay Sink | 300 | Kay Quat II | |||
| Starbucks 3-Bay Sink | 300 | Kay Quat II | |||
| Deli Spray Bottle | 300 | Kay Quat II | |||
| Starbucks Bucket | 300 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Raw shell eggs above vegetables in asian prep cooler and above ready to eat items in deli walk-in on food preparation rack. | Eggs were moved to bottom shelf. | Priority (P) | 0 |
| 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 | Sushi employees were not recording the temperatures and pH of checks at the time of the check. Sushi individual stated that they write everything down at the end of shift. Observed sushi records from past weeks and observed a pattern of same pH and temperatures. PH was always 3.9 or 4.0. HACCP plan requires the pH to be recorded to the hundredth and pH was observed to be recorded to the tenth place. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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