| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/21/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIF | -4 |
| Retail case | 37-41 |
| Under counter cooler case | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| mixed combo#3 | 37 | |
| Sashimi | 40 | |
| spicy shrimp roll | 41 | |
| cooked rice | 80 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware wash | 300 | ecolab/kay | 75 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Sanitizer checked over 300 ppm for the 3rd inspection temp @ 75 degrees | Priority (P) | 2 | |
| 28,29 Safe Food & Water | in | 0 | |||
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP | in | 0 | |||
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan | out | 8 days of cool down logs with the same temperatures ( pic) | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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