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 | |||||||||||||||||||||||||
|