| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/06/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Cooler | 37 |
| Prep Table | 39 |
| Storage Cooler | 38 |
| Walk In Cooler | 35 |
| Walk In Freezer | 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Salmon Avocado Roll | 49 | |
| Salmon Avocado Roll 2 | 50 | |
| Tuna Avocado Roll | 49 | |
| Spicy Salmon Avocado Roll | 50 | |
| White Rice | 79 | |
| White Rice 2 | 81 | |
| Brown Rice | 40 | |
| Bulk Sushi Roll | 54 | |
| Bulk Sushi Roll 2 | 48 | |
| Bulk Sushi Roll 3 | 47 | |
| Salmon Filet | 35 | |
| Tuna Filet | 37 | |
| Ground Tuna | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 300 | J512 | 70 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | out | **Employee was observed actively placing labeled sushi packages in the retail cooler at beginning of inspection. Internal temperatures of sushi products registered from 49F to 50F with calibrated probe thermometers. | Packages of sushi were moved from the retail cooler to the freezer to finish cooling process | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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