| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/13/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 35F |
| Retail Sushi Case | 36F |
| Walk-in Cooler | 34F |
| Walk-in Freezer | -10F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sush Roll 1 | 55F | |
| Sushi Roll 2 | 38F | |
| Sushi Roll 3 | 39F | |
| Sushi Roll 4 | 37F | |
| Sushi Roll 5 | 39F | |
| Raw Tuna x 2 | 32F | |
| Raw Salmon | 35F | |
| Crab Stick | 40F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commerical Dishwasher | 100 | Chlorine | |||
| 3 Compartment Sink Basin | 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 when asking PIC to test both Chlorine sanitizer inside the commercial dishwasher and the Quaternary Ammonia sanitizer in the 3 Compartment sink basin they used Chlorine test strips for both different sanitizer formulation used at firm. | PIC remade sanitizer that tested correctly. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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