| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/18/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Cool down cooler | 39 |
| Prep Cooler | 32 |
| Walk in Cooler | 36 |
| Walk in Freezer | -23 |
| Retail sushi case | 28 |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy Salmon Rice Bowl | 44 | |
| Crab Sticks | 39 | |
| Cucumber | 40 | |
| Spring Roll | 41 | |
| Spicy Tuna Roll | 39 | |
| Tunacado Roll | 40 | |
| California Roll | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Kay SolidSense |
| 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 | When was asked what methods the firm uses to cool sushi after preparation the PIC stated that some were placed in a cooling case by the sushi workstation, some were placed in the prep cooler, and some were placed directly in the display case for retail sale. Cooling sushi is a critical control point in the firm's HACCP plan and sushi must be cooled to 41 degrees or less before offering for retail sale. Sushi in the retail display case all scanned with an infrared thermometer at 41 degrees or less. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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