| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/27/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Cooler | 35 |
| Prep Table | 37 |
| Storage Table (No TCS) | 45 |
| Walk In Cooler | 35 |
| Walk In Freezer | 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Poke Bowl | 51 | |
| Poke Bowl 2 | 50 | |
| Hawaiian Roll | 46 | |
| Grilled Salmon Roll | 47 | |
| Spicy Salmon Roll | 41 | |
| Crunchy Roll | 41 | |
| Shrimp Tempura | 38 | |
| Tuna Filet | 35 | |
| Salmon Filet | 36 | |
| Crab Stick | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bottle | 300 | KayQuat II | 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 | **Observed a variety of TCS sushi products in the retail cooler to be out of the temperature safe zone for cold holding. Internal temperatures are documented in the report and ranged from 46F to 51F with calibrated probe thermometer | Sushi rolls were removed from the retail case during inspection | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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