| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/23/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC Deli | 34 |
| WIC Produce | 37 |
| WIC Sushi | 37 |
| Sushi retail case | 34 |
| WIC meat department | 38 |
| WIC Dairy | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab stick | 38 | |
| Salmon | 38 | |
| Cucumber | 38 | |
| California Roll | 51 | |
| mashed potatoes | 176 | |
| fried chicken | 185 | |
| broccoli salad | 52 | |
| pineapple | 46 | |
| Meatloaf | 181 | |
| rotisserie chicken | 159 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink deli | 300 | Q san 10 | |||
| 3 comp sink meat | 300 | Q san 10 | |||
| 3 comp sink produce | 300 | Q san 10 | |||
| 3 comp sink bakery | 300 | Q san 10 | |||
| sushi sanitizer bucket | 300 | Q san 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | California Roll in retail case at 51F, broccoli salad in retail case at 52F. Items tested with state calibrated thermometer. Items prepared this morning, and not properly cooled before being put in retail case for sale. | Items moved to WIC to cool properly. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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