| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/22/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail cooler | 37 |
| Prep cooler | 34 |
| Undercounter freezer | 18 |
| Walk in freezer | 7 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi roll 1 | 36 | |
| Sushi roll 2 | 36 | |
| Sushi roll 3 | 39 | |
| Sushi roll 4 - at end of cooling | 41 | |
| Shredded carrot | 44 | |
| Sliced cucumber | 38 | |
| Grilled salmon | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 150 | Kay quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Observed 3 compartment sink was set up with dishes inside with the first two compartments as a rinse step, and the last compartment as a sanitize step. No wash compartment was set up. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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