| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/08/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 36F |
| Retail cooler | 37F |
| Walk-in Cooler back | 36F |
| Walk-in Freezer | -3F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 38F | |
| Raw Sushi Roll 2 | 38F | |
| Raw Sushi Roll 3 | 39F | |
| Raw Sushi Roll 4 | 38F | |
| Raw Sushi Roll 5 | 39F | |
| Crab Stick | 39F | |
| Raw Tuna | 32F | |
| Raw Salmon | 33F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Basin | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed PIC move test strip from side to side and only place into solution for 4 seconds during testing. Per Manufacturers' instructions, test strip must be dipped, without movement, and placed into Quaternary Ammonia Sanitizer for 10 seconds to ensure an accurate test. | PIC voluntarily remade solution that was tested adequately. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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