| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/10/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 39 |
| Prep Cooler 2 | 37 |
| Walk-in Cooler | 39 |
| Walk-in Freezer | 8 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shrimp | 39 | |
| Shredded carrots | 39 | |
| Cut avocado | 39 | |
| crab | 39 | |
| crab salad | 38 | |
| Tuna | 29 | |
| Salmon | 38 | |
| Brown rice | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 150 | 71 |
| 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)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | ** Observed PIC was handling trash and started handling food without washing hands. | PIC ** Observed PIC was handling raw food (salmon and tuna) and changed the gloves without washing hands first to test the pH of the rice. corrected during inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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