| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/17/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 35F |
| Retail Sushi Cooler | 42F |
| Walk-in Cooler | 37F |
| Walk-in Freezer | -8F |
| Description | Temperature | State Of Food |
|---|---|---|
| Happy Heart Sushi Rolls | 39F | |
| Chef Sampler Sushi Roll | 37F | |
| Chef Sampler Sushi Roll #6 | 39F | |
| Chef Sampler Sushi Roll #8 | 38F | |
| Baby Shrimp | 37F | |
| Crab Salad | 38F | |
| Crab Stick | 36F | |
| Raw Tuna | 33F | |
| Raw Salmon | 32F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed that PIC could not speak to AFC's critical control points. Also observed when the PIC tested sanitizer that their test strip was only placed into sanitizer for only 3 seconds. Per manufacturing instructions, the test strip must be placed into sanitizer for 10 seconds for accurate calibration. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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