| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/24/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Cooler | 38 |
| Prep Cooler | 34 |
| Walk in Cooler | 32 |
| Walk in Freezer | -7 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 38 | |
| Salmon | 40 | |
| Tempura Shrimp | 28 | |
| Tuna | 39 | |
| Precooked Beef | 38 | |
| Precooked Breaded Chicken | 39 | |
| Crab Salad | 41 | |
| Shrimp | 40 | |
| Sushi Roll (Production) | 58 | |
| Sushi Roll (Cooling 30 minutes) | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 300 | Q San 10.0 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed Sushi employee wipe down the prep station poly cutting board and knife with a sanitizer cleaner and single service towel, and start prepping foods without removing gloves, washing hands, and donning new gloves. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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