| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/04/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep Table | 39 |
| Prep Table 2 | 38 |
| Walk-in Cooler | 36 |
| Walk-in Freezer | 13 |
| Sushi Case | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Nashville hot shrimp roll | 58 | |
| Salmon avocado roll | 48 | |
| Tuna avocado roll | 52 | |
| Tuna teriyaki platter | 42 | |
| Spicy crab | 39 | |
| Sliced cucumber | 38 | |
| Crab sticks | 40 | |
| Sliced carrots | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 200 | 63 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | ** Nashville hot shrimp roll 58F ** Salmon avocado roll 48F ** Tuna avocado roll 52F | PIC voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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