| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/05/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Retail Sushi Case | 34F |
| Sushi Prep Table | 39F |
| Walkin Cooler | 34F |
| Walk-in Freezer | -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cucumber sticks | 42F | |
| Crab Stick | 39F | |
| Baby Shrimp | 32F | |
| Regular size shrimp | 39F | |
| Spicy California Roll | 38F | |
| White Rice | 39F | |
| Spicy Salmon Roll | 32F | |
| Poke Bowl | 40F | |
| Chef A Roll | 40F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Basin | 200 | Q-san10 | 79F | ||
| Sanitizer Spray Bottle | 200 | Q-san 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | During sanitizer testing, PIC was asked by inspector how long should you submerge your test strip according to manufacturers instructions. PIC stated that is was for several seconds and could not speak to proper sanitizer testing processes that state you must dip test strip and allow 10 seconds to correctly test sanitizer per manufacturers instructions. | Sanitizer basin was tested again according to label, and the basin registered at 200 ppm using firm's test strips. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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