| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/19/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| 2 door cooler | 41 |
| 2 drawer cooler | 39 |
| Retail cooler | 35 |
| Walk in freezer (shared in Meat Department) | -1 |
| Walk in Cooler (shared with Seafood Dept) | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Imitation crab salad | 41 | |
| Baby shrimp | 39 | |
| EB shrimp | 40 | |
| SP brown tuna roll | 41 | |
| Tiger roll | 56 | |
| Crunchy shrimp roll | 52 | |
| Poke bowl | 48 | |
| SP brown Cali roll | 49 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 numerous sushi rolls in retail cooler to have internal temperatures above 41F | PIC relocated all retail sushi rolls to Meat Department walk in freezer. | Priority (P) | 0 |
| 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 | Observed white rice to have pH of 2.03; SOP of firm is to have a white rice pH of 3.3-4.01. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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