| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/18/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Retail Case | 37 |
| Make Unit | 37 |
| Walk In Cooler | 38 |
| Walk In Freezer | 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy Tuna Roll | 43 | |
| Value Rainbow Platter | 42 | |
| Crunchy Roll Shrimp | 39 | |
| Crab Salad | 38 | |
| Cucumber | 36 | |
| Carrots | 38 | |
| Salmon | 28 | |
| Tuna | 27 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Q-San 10 |
| 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 | PIC could not demonstrate knowledge of how to calibrate thermometer or proper PPM levels for sanitizer. | Inspector walked through process of how to check thermometer calibration and inspector pointed out poster on wall on how to test sanitizer. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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