Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/18/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Prep room 55
Walk in freezer -11
Retail cooler 29
Walk in cooler 35

Food Temperatures


Description Temperature State Of Food
Cut cucumber 42
Raw salmon 40
Tempura shrimp 40
Sushi roll 1 54
Sushi roll 2 53
Sushi roll 3 53
Sushi roll 4 54
Sushi roll 5 - post cooling 31

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Spray bottle 200 Kay quat II

Violations


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 Observed multiple sushi rolls in retail cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. All sushi had been made less than one hour prior to inspection with time stamps. PIC voluntarily cooled sushi rolls below 41 degrees F before placing back into retail sale. Priority (P) 0
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out Observed multiple flavors of packaged sushi did not have ingredient information available on the packaging. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97