| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/17/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Sushi Prep Cooler | 39F |
| Sushi Prep Table | 38F |
| Walk-in Cooler | 35F |
| Walk-in Freezer | -3F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi Rolls x 6 | 52 to 56F | |
| Sushi Rolls 2 | 38F | |
| Sushi Rolls 3 | 39F | |
| Sushi Rolls 4 | 39F | |
| Sushi Rolls 5 | 37F | |
| Raw Tuna x 2 | 37F | |
| Raw Salmon | 38F | |
| Crab Salad | 37F | |
| Crunchy Tuna Roll | 40F | |
| California Roll | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 150 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 30,31 Food temp controls | in | 0 | |||
| 30,31 30 Proper cooling methods, adequate equipment for temperature control | in | 0 | |||
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) | out | Observed several sushi rolls sitting on prep table counter unattended with internal temperatures of 55 to 60F. PIC stated that their coworker had made these rolls before they left and placed them out for PIC to prepare when they arrived a firm. | PIC voluntarily discarded rolls above 41F. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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