Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/02/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in cooler 37
Walk in freezer -1
Retail cooler 36
Prep cooler 38

Food Temperatures


Description Temperature State Of Food
TCS Ginger 50
Salmon Filet 37
Tuna Filet 33
Crab Stick 37
Crab Salad 38
Sliced Cucumber 42
Cream Cheese Roll 47
Crunchy Shrimp Roll 51
Classic Yummy Roll 47
Spicy Grilled Salmon Roll 42
Crunchy Baby Shrimp Roll 42
Hawaiian Roll 47
Crunchy Imitation Roll 42
Sampler B Roll 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer Bottle 300 Q San 70

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out **Upon arrival for inspection, observed a peeled mandarin orange stored directly on top of a stainless steel cambro full of ginger ingredients The mandarin orange was voluntarily removed during inspection Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out **Active ware washing was observed for the sushi chef's knife. Employee was observed washing the knife in wash solution, rinsing with water, and dipping in sanitizer solution for one second. The knife was properly washed, rinsed, and sanitized before exit interview. Priority (P) 0
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 a variety of sushi rolls in the retail case to be out of the temperature safe zone for cold holding. Internal temperatures were checked with a state calibrated probe thermometer and registered between 47F and 51F. **Items out of the temperature safe zone were voluntarily removed from the retail case during inspection Priority (P) 1
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 active food preparation today at 09:34 with sushi rolls in the retail case. No documentation for 1/2/2024 was available on the acidified white rice being used in the sushi rolls. The brown rice cooling log was observed to have "07:00 - 09:00 - 11:00" written with no brown rice available at all. Priority Foundation (PF) 1
Total Score Violation Score Inspection Score Inspection %
100 18 82 82
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97