Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/10/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Prep Cooler 34

Food Temperatures


Description Temperature State Of Food
Salmon 30
Crab stick 34
Sushi Roll 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink 300 Diversity J-512

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Food safety records reviewed from 4/3/23-4/10/23 did not record a rice pH. The pH of every rice batch should be measured and recorded. Priority Foundation (PF) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out 3-compartment sink did not have test strips available. Test strips were borrowed from Whole Foods. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 7 93 93
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94