Snow Fox - R 862

Year by year

Inspections

1. Aug 26, 2026 Routine · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for acidifying white rice for sushi is not being followed as pH of acidified rice was not documented for the production days records were reviewed. No documentation was made for acidified white rice made earlier this morning.

     Correction: Noncomplaince with variances may result in the variance approval being voided by the Department. Operator checked the pH of the rice during this inspection after being requested to do so and results were 4.03 and were then documented.

     Code 1-106.14

2. Nov 17, 2025 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     There is no prep cooler to cold hold sushi roll ingredients during the processing process. The previous prep cooler was removed by PNS and replaced with a work table. Too much of the sushi ingredients are kept on the table for too long of a time, allowing the sushi ingredients to warm up. Up to 3 hours.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

3. Nov 14, 2025 Routine · 1 priority, 4 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sushi ingredients on the prep table such as Crab Salad and Crab Sticks are cold held at 44F and 50°F. Prepare sushi in the sales bunker was at the following temperatures; California Roll-53F, Crunchy California Roll-55F, Philly Roll-52F, Crispy Crab Roll-52F, Rainbow Roll-55F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. No prep cooler was provided and these ingredients are kept on the table too long in too large of quantity and allowed to warm up. Prepared sushi needs to be cooled to 41F or lower before placing into the sales bunker. These packages were removed and placed into the walk in freezer to cool.

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

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for sushi is not being followed or documentation is not available for review by the regulatory authority. Proper cold holding and cooling are not being performed. No paper records were available to view from 8/9/25 to current.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department. Records need to be available for inspector to view.

     Code 1-106.14

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     There is no prep cooler to cold hold sushi roll ingredients during the processing process. The previous prep cooler was removed by PNS and replaced with a work table. Too much of the sushi ingredients are kept on the table for too long of a time, allowing the sushi ingredients to warm up. Up to 3 hours.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN

     Food establishment is not following required HACCP plan for cooling sushi and cold holding sushi.

     Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented.

     Code ATCP 75.067 (2)

4. Feb 13, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Alert store management that soap is needed.

     Code 6-301.11

5. Aug 15, 2024 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Niegri Deluxe Combo sushi and Salmon Combo sushi in the sales bunker is cold held at 56F and 52°F, respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Sushi was placed into walkin freezer to cool properly.

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

6. Nov 21, 2023 Follow Up · No items found

   No violations cited.

7. Nov 20, 2023 Routine · 1 priority, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Finished rolled sushi in the sales bunker is cold held at 46-50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Sushi had been placed into the sales bunker in the past hour and some of it was moved to the walk in freezer to cool down.

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

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS

     The pH meter was not working properly during this inspection and was not able to get a pH reading on the rice with vinegar added. Operator was not able to calibrate or get a pH reading.

     Correction: Replace or have defective utensil repaired.

     Code 4-502.11 (A)

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

     Food establishment is not following the conditions of a variance for proper pH check of white rice with added vinegar to lower the pH to 3.8 to 4.1. It appeared the operator was struggling on how to operate the pH meter and could not get it to work during this inspection. And supposely it was working good before inspection.

     Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

     Code ATCP 75.067 (1)