| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/03/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Cooler | 37 |
| Prep Table | 40 |
| Storage Cooler | 38 |
| Walk In Cooler | 33 |
| Walk In Freezer | -2 |
| Walk In Freezer 2 | -9 |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy Shrimp Roll | 51 | |
| Crunchy California Roll | 52 | |
| Tuna California Roll | 52 | |
| Mango California Roll | 51 | |
| Calamari Salad | 41 | |
| Potsticker | 40 | |
| Shrimp | 41 | |
| Crab Stick | 42 | |
| Fish Filet | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bottle | 200 | J512 | 70 |
| 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 | **Food items in the retail sushi case were observed to be out of the temperature safe zone for cold holding. Internal temperatures were checked with a state calibrated probe thermometer and the sushi chef's probe thermometer. Internal temperatures ranged from 51F to 52F and are documented in the Food Temperatures tab | All sushi rolls were removed from the retail case during inspection | Priority (P) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||