Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/29/2023 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Prep cooler 38
Walk in cooler 32
Walk in freezer -4
Retail cooler 39

Food Temperatures


Description Temperature State Of Food
Sushi roll 1 46
Sushi roll 2 45
Sliced cucumber 38
Salmon 30
Shredded carrot 37
Imitation crab stick 42
Imitation crab salad 42
Baby shrimp 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 200 Kay Quat - Solid block
Sanitizer bucket 150 Kay Quat - Solid block

Violations


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 sushi roll in retail display case held above 41 degrees F when temperature was taken with inspector's probe thermometer Rolls had been made less than one hour prior to inspection. PIC voluntarily moved rolls to walk in cooler to bring temperature below 41 degrees F. Priority (P) 1
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out Observed labels on sushi rolls had incorrect ingredient lists (one roll had listing with rice when it had no rice, another roll was labeled as only having vegetables when there was undeclared shrimp in the roll) Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97