Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/30/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Retail display cooler 31
Countertop prep cooler 31
Prep cooler 30
Sam's walk-in freezer -2

Food Temperatures


Description Temperature State Of Food
Tiger Roll 26
Cucumber 35
imitation crab 33
Spicy Tuna Roll 29
Akita Party Platter 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-compartment warewash 400 Ecolab 79

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined in Kitchen- Firm had Ecolab sanitizer at 400ppm Quaternary Ammonium Priority Foundation (PF) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items out Kitchen- Firm stored the distilled water used for sushi rice under shelf storing dish soap and sanitizer and on same shelf as other chemicals. Priority Foundation (PF) 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out Kitchen- Firm had Ecolab sanitizer at 400ppm Quaternary Ammonium when it should have been at 200ppm 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 Kitchen- Firm has a variance to Acidify Sushi Rice with a HACCP plan dated 02/27/23. Firm is not following their HACCP plan of recording the rice cool down temperatures from today, 10/30/24. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out Dish Sink- Firm was using the dish faucet stabling bar to store a pair of tongs and stored the mandolin behind the faucet over the 3 bay sink Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out 3 bay sink- 3 bay dish sink is leaking from underneath from one of the pipes. The pipe is leaking in multiple places causing water to pool under the sink. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94