| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/07/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler | 28 |
| Prep cooler | 34 |
| Retail open air cooler | 30 |
| Walk in freezer | 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab stick | 30 | |
| Baby shrimp | 28 | |
| Tuna | 38 | |
| Salmon | 30 | |
| Spicy Cali roll | 45 | |
| Cali roll | 46 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 200 | Qsan 10 | 74 |
| 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 | Observed sushi rolls in retail cooler to have internal temperatures exceeding 41F when tested with inspector's calibrated probe thermometer | PIC relocated sushi rolls to walk in cooler | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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