| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/13/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Sushi Prep Cooler | 38 F |
| Sushi Retail Cooler | 34 F |
| Walk in Cooler | 34 F |
| Walk in Freezer | -12 |
| Description | Temperature | State Of Food |
|---|---|---|
| Salmon | 28 F | |
| Tuna | 30 F | |
| Cucumber | 38 F | |
| Carrots | 38 F | |
| Crab Stick | 38 F | |
| Shrimp | 40 F | |
| Shrimp Tempura | 40 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 300 | Kay Quat | 65 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms | out | Observed employee rinse hands off in hand sink and dry with paper towel without using soap when washing hands. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||