Snowfox - R 876

Year by year

Inspections

1. Mar 24, 2026 Routine · No items found

   No violations cited.

2. Sep 13, 2024 Routine · 2 priority
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after picking up paper towel from floor with gloved hand and before putting on new gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee was instructed to wash hands.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Various packaged sushi rolls, poke bowls, and dumplings in free-standing bunker are cold held at 42-50°F. Manager reported items were placed in bunker 1 hour prior to inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items were moved to a different cooler to rapidly cool, and store manager was called to address cooler issue.

     Code 3-501.16 (A) (2) AND (B)

3. May 25, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for tuna and salmon poke bowls in sushi bunker. According to person in charge, poke bowls are prepared by placing raw fish on top of warm, non-acidified rice. Bowls are then put into sushi bunker immediately after preparation. Poke bowls were observed to be 48-50 degrees. Person in charge stated bowls were placed into bunker 1.5 to 2 hours prior to inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Tuna and salmon poke bowls were placed in walk-in to rapidly cool to 41 degrees or lower within 1 hour. Going forward, items will be cooled in walk-in cooler to 41 degrees F prior to being placed in bunker for cold holding. Cool rice prior to preparation of poke bowls.

     Code 3-501.15 (A)