| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/07/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk In Cooler | 38F |
| Walk In Freezer | -3F |
| Retail Cooler | 37F |
| Prep Table | 29F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll 1 | 38F | |
| Raw Sushi Roll 2 | 39F | |
| Raw Sushi Roll 3 | 38F | |
| Raw Sushi Roll 4 | 38F | |
| Raw Tuna | 35F | |
| Raw Salmon | 40F | |
| Crab Stick | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed that PIC could not speak to proper sanitizer testing processes. PIC stated that they dunk their test strip for 30 seconds. Per the manufacturer's instructions, test strips must be submerged for 10 seconds to register the proper parts per million needed to effectively sanitize. Also, I observed when PIC was testing their rice that they only reached for 2 corners and the inside when getting rice for testing. Per AFC processes, the PIC must grab from all 4 corners and the middle of rice container to get an adequate test of rice. PIC voluntarily got another sampling of rice for testing. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||