Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | April 15, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
A follow-up site visit was conducted to deliver results from recent food quality check lab test. pH for purple sushi rice was borderline (4.58). Operator will be adjusting recipe to add 30% more vinegar ensuring rice is adequately and reliably acidified for safe room temperature storage.