| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/29/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Make Unit | 35 |
| Shared Walk-in Cooler | 39 |
| Retail display cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 26 | |
| Spricy Crab | 38 | |
| Shrimp Tempura | 36 | |
| Salmon | 29 | |
| Cream Cheese Roll | 43 | |
| Rainbow Roll | 42 | |
| California Salad Roll | 46 | |
| Spicy Tuna Roll | 46 | |
| Spicy Tuna Roll | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment SInk | 200 | KayQuat |
| 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 | California Salad sushi roll and Spicy Tuna sushi roll observed with internal temperature of 46F with inspector probe thermometer. | PIC voluntarily discarded sushi not maintained at 41F. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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