| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/06/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 38F |
| Sushi Display Case | 37F |
| Walk-in Cooler | 32F |
| Walk-in Freezer | 5F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chefs Sampler A x 2 | 48 to 50F | |
| Chefs Sampler A x 2 | 50 to 51F | |
| Chefs Sampler A x 2 | 50 to 51F | |
| Chefs Sampler A x 2 | 50 to 51F | |
| Spicy Tuna | 42F | |
| Spicy Shrimp | 41F | |
| Cream Cheese Salmon | 45F | |
| Crunchy | 41F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Q-San |
| 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 | Using inspectors calibrated probe thermometer, I observed several individual sushi rolls inside the retail cooler out of the temperature safe zone for cold holding (41F and below). Chefs Sampler x 8: 48 to 51F | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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