| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/19/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 35F |
| Prep Cooler 2 | 33F |
| Walk-in Cooler | 37F |
| Walk-in Freezer | -3F |
| Description | Temperature | State Of Food |
|---|---|---|
| Ginger | 43F | |
| Slices of Guacamole | 47F | |
| Crab Sticks | 35F | |
| Sliced Cucumber | 34F | |
| Baby Shrimp | 34F | |
| Shrimp Tempura | 41F | |
| Raw Tuna | 31F | |
| Raw Salmon | 39F | |
| Spicy California Roll | 43F | |
| Vegetable Comb Roll | 42F | |
| Crunchy Roll | 42F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 150 | Q-San | 64F |
| 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 | Observed that pH of rice after 1st test was (4.32 pH). The rice pH tested this morning was (3.9 pH). All sushi rolls made this morning were disregarded: 4 California Rolls, 4 Cream Cheese Rolls, 4 Spicy Shrimp Rolls, 4 Spicy Salmon Rolls, and 4 Crunchy Shrimp Rolls. | All sushi discarded by PIC during today's inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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