| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/29/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Sushi Walk-in Cooler | 40 |
| Sushi Walk-in Freezer | -10 |
| Condiment Cooler | 35 |
| Sushi Cold Holding Unit | 28, 30 |
| Retail Sushi Case | 37.8 |
| Description | Temperature | State Of Food |
|---|---|---|
| California Combo Roll | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | EcoLab |
| 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 | The employees are not following the approved variance when it comes to documenting the ph level (firm is putting testing to the tenth instead of the hundredth; the HACCP only details to the tenth which is different from the variance that states the hundredth). | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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