| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/15/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep cooler | 36 |
| Retail cooler | 40 |
| Walk in cooler | 34 |
| Walk in freezer | -10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi roll 1 | 41 | |
| Sushi roll 2 | 53 | |
| Sushi roll 3 | 56 | |
| Sushi roll 4 | 58 | |
| Crab stick | 38 | |
| Sliced cucumber | 40 | |
| Raw salmon | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 200 |
| 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 multiple sushi rolls in retail cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. | All rolls had been made less than 3 hours prior to inspection. PIC voluntarily moved rolls to walk in cooler to bring temperature below 41 degrees F. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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