| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/13/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Case | 32-35 |
| Make Unit | 35 |
| Walk In Cooler | 33 |
| Walk In Freezer | -6 |
| Description | Temperature | State Of Food |
|---|---|---|
| California Roll | 49-50 | |
| Spicy California Roll | 49-50 | |
| Crunchy Crab Roll | 49-50 | |
| Salmon Roll | 52 | |
| Sliced Cucumbers | 41 | |
| Crab Salad | 36 | |
| Crab Sticks | 35 | |
| Salmon | 41 | |
| Tuna | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Q-San 10 | 76 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Observed sushi rolls in display case to be out of temperature safe zone. Sushi Rolls had internal temperatures of 49-50 degrees F when taken with inspector probe thermometer. PER HACCP plan, sushi rolls are to be chilled to 41 degrees F or below before being put for retail sale. Rolls had current days date. Inspector started inspection at 8:08AM and rolls were within the 4-hour time cooling limit. Packaging had a made date of current day. Rice had a pH test time of 6:20AM | PIC voluntarily removed sushi from retail sales case and placed in walk in cooler to cool to proper temperature before placing rolls for retail sale. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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