| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/21/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail display cooler | 37 |
| Prep table cooler | 34 |
| Undercounter stainless 2-door cooler | 36 |
| Kroger walk-in cooler | 33 |
| Kroger walk-in freezer | -7 |
| Description | Temperature | State Of Food |
|---|---|---|
| Wasabi Sauce | 36 | |
| Sushi Sauce | 33 | |
| Cucumber | 34 | |
| Tempura Shrimp | 34 | |
| Imitation Crab | 33 | |
| Spicy Crunch Roll | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-compartment warewash | 200 | Ecolab Kay Quat | 80 | ||
| Dishwasher | 180 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Chef was not able to calibrate the pH meter to +/- 0.01 of the 4.0 buffer. After repeated tries with both the old and new pH meter the closest readings were 3.89 - 3.96. The 7.0 calibration met target of 7.0 +/- 0.01 with reading 7.00. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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