Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
04/24/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Retail display case | 40 |
Retail case at food service | 37 |
Prep cooler | 37 |
Description | Temperature | State Of Food |
---|---|---|
Crab Stick | 41 | |
Crab Salad | 41 | |
Spicy crab salad | 41 | |
Tuna | 31 | |
Salmon | 41 | |
Tempura Shrimp | 38 | |
Sliced Mango | 40 | |
Sliced cucumber | 40 | |
Sliced carrots | 39 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Bay sink | 200 | Kay Quat II |
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 | 6 packages of sushi internally probed with a TDA thermometer were observed to be between 46*F and 52*F. Out of the safe temperature range of 41*F or below. | Employee voluntarily discarded product during inspection. | Priority (P) | 0 |
40,41 Utensils | in | 0 | |||
40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Clear food containers on the sanitized drying side of the 3 bay sink were observed to be wet stacked. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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