Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Shrimp Tempura (Sushi Bar) (Cold Holding)
|
38.0F
|
Ground Beef (Deli display) (Cold Holding)
|
37.0F
|
Strawberries (Cold Buffet) (Cold Holding)
|
38.0F
|
Egg Salad (Cold Buffet) (Cold Holding)
|
37.0F
|
Pasta Salad (Cold Buffet) (Cold Holding)
|
38.0F
|
Asian Noodles (Cold Buffet) (Cold Holding)
|
40.0F
|
Feta Cheese (Cold Buffet) (Cold Holding)
|
39.0F
|
Chicken roasted (Hot Buffet) (Hot Holding)
|
160.0F
|
Red Chili Wings (Hot Buffet) (Hot Holding)
|
155.0F
|
Fried Chicken (Hot Buffet) (Hot Holding)
|
160.0F
|
Collard Greens (Hot Buffet) (Hot Holding)
|
158.0F
|
Chicken Noodle Soup (Hot Buffet) (Hot Holding)
|
168.0F
|
Sauce (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Sliced Tomatoes (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Pepperoni (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Yogurt (Walk-in Refrigerator) (Cold Holding)
|
37.0F
|
(Walk-in Refrigerator)
|
36.0F
|
(Reach-in Freezer)
|
-6.0F
|
Hot Water (Handwashing Sink)
|
128.0F
|
Hot Water (Handwashing Sink)
|
130.0F
|
Hot Water (Handwashing Sink)
|
130.0F
|
Hot Water (Handwashing Sink)
|
125.0F
|
Hot Water (Handwashing Sink)
|
118.0F
|
Hot Water (Handwashing Sink)
|
130.0F
|
Chicken Rotisserie (Blast chiller) (Cold Holding)
|
38.0F
|
Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding)
|
37.0F
|
Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding)
|
38.0F
|
Green Peppers (Refrigerator - pizza prep unit) (Cold Holding)
|
37.0F
|
Pepperoni (Refrigerator - pizza prep unit) (Cold Holding)
|
38.0F
|
Chicken Noodle Soup (Soup Warmer) (Hot Holding)
|
170.0F
|
Clam Chowder (Soup Warmer) (Hot Holding)
|
167.0F
|
Hot Water (3-compartment sink)
|
129.0F
|
Hot Water (3-compartment sink)
|
125.0F
|
Raw Beef (Deli display) (Cold Holding)
|
37.0F
|
Raw Pork (Deli display) (Cold Holding)
|
37.0F
|
Raw Beef (Deli display) (Cold Holding)
|
37.0F
|
(Walk-in Freezer)
|
-4.0F
|
(Walk-in Freezer)
|
0.0F
|
Sushi - Tuna (Sushi Bar) (Cold Holding)
|
38.0F
|
Sushi - Salmon (Sushi Bar) (Cold Holding)
|
38.0F
|
Hot Water (Dishwashing Machine - Final Rinse Cycle)
|
188.0F
|
Fish - Cod (Open Display Refrigerator) (Cold Holding)
|
35.0F
|
Raw Shrimp (Open Display Refrigerator) (Cold Holding)
|
39.0F
|
Salmon (Open Display Refrigerator) (Cold Holding)
|
36.0F
|
Fish - Trout (Open Display Refrigerator) (Cold Holding)
|
34.0F
|
(Open Display Refrigerator)
|
34.0F
|
(Open Display Refrigerator)
|
36.0F
|
(Open Display Freezer)
|
2.0F
|
(Open Display Freezer)
|
0.0F
|
|
|
|
|
|
|
Inspector Comments:
Correct cited item within 14 calendar days.
Compost Pick Up: Valley Apple
HACCP/Variance Verification (Sushi):
1. Logs- Calibration, pH, training, and temperature logs are all in compliance. 2. Variance Letter- On-site and valid. 3. HACCP plan- All components are in compliance 4. Parasite destruction letters on-site and in compliance. 5. DC CFPM- Thoung Maung, FS_91239, exp: 8/5/23
|
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.