| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/02/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 35 |
| WIC | 34 |
| Sushi open cooler retail | 28 |
| Description | Temperature | State Of Food |
|---|---|---|
| shrimp | 40 | |
| crab mix | 40 | |
| veggie roll | 46 | |
| tempura roll | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink | 300 | Q san 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Prepared sushi in retail display case at 46-47F. | Items moved to WIC for cooling. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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