| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/04/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Cold holding unit @ prepartion | 40.5 |
| Cold holding unit @ preparation (overflow) | 39.7 |
| Retail display case | 34.0 |
| Walk in Cold holding Unit | 41.2 |
| Walk in Freezer | 10.2 |
| Description | Temperature | State Of Food |
|---|---|---|
| pot stickers @ walk in cold holding unit | 35 | |
| cream cheese @ preparation | 43 | |
| cucumbers @ preparation | 41 | |
| tempura shrimp @ preparation | 40 | |
| tuna @ cold holding | 41 | |
| salmon #2 @ cold holding | 40 | |
| cut carrots @ cold holding | 43 | |
| imitation crab meat @ walk in cold holding | 33 | |
| cabbage @ preparation | 40 | |
| leafy greens @ cold holding unit | 42 | |
| Rice @ walk in cold holding unit | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Hand slicer was observed to have a glue residue right below the blades. Several pieces of cardboard were observed to be stored on in-between single use food container. Several cutting boards were observed to be heavy scored. Several clear plastic containers were observed to be cracking, with broken chipping pieces. | Priority (P) | 3 | |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Cardboard was observed to be stored under the black mat in front of the food preparation line. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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