| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/03/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| WIF | 15 |
| WIC | 36 |
| Retail Case | 36,41 |
| Prep Cooler | 38 |
| Prep Cooler #2-not working |
| Description | Temperature | State Of Food |
|---|---|---|
| Long Kanikama | 36 | |
| Smoked Salmon | 34 | |
| Salmon | 36 | |
| Spicy Mayo | 57 | |
| Rice Bowl | 51 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | Kay quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Spicy Mayo 57F and Rice Bowl 51F | Discarded during inspection | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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