| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/09/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Reach in Prep Table | 42F |
| Retail Display | 35F |
| Walk-in Freezer | -12F |
| Walk-in Freezer 2 | 4F |
| Description | Temperature | State Of Food |
|---|---|---|
| California Roll x 3 | 58, 61, and 60F | |
| Chef Sampler x 6 | 61, 57, 59, 58, 61, and 49F | |
| Hawaiian Roll | 59F | |
| Poke Bowl x 2 | 52 and 61F | |
| Tiger Roll | 49F | |
| Spicy Tuna | 50F | |
| Baby Shrimp | 48F | |
| Salmon x 2 | 46 and 47F | |
| Crab | 41F | |
| Carrots | 47F | |
| Seaweed Salad | 47F | |
| Rainbow Roll | 50F | |
| Summer Roll x 2 | 47 and 50F | |
| Avocado Salad | 57F | |
| Chicken Bowl | 53F | |
| Hybrid Mini | 51F | |
| Chef Sampler x 6 | 32, 33, 34, 32, 33, and 34F | |
| Tiger Roll | 34F | |
| Pokey bowl x2 | 33 and 34F | |
| California Roll x 3 | 33F | |
| Hawaiian Roll | 34F | |
| Spicy Tuna | 36F | |
| Summer Roll x 2 | 33 and 34F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Kay Quat |
| 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 several sushi rolls in display and retail case outside the temperature safe zone for cold holding. Please see food temperatures. | All sushi rolls were placed back into freezer/blast chiller and cooled to proper temperatures. | Priority (P) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods | out | **Observed raw salmon being thawed inside prep cooler to not have the ROP package slit to allow proper thawing to decrease the risk of Botulism. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||