| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/16/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Under Counter Prep Coolers | 35 - 40 |
| Retail Sushi Case | 28 |
| Description | Temperature | State Of Food |
|---|---|---|
| Imitation Crab | 39 | |
| Cucumber Sticks | 38 | |
| Imitation Crab Sticks | 35 | |
| Tempura Shrimp | 32 | |
| Cream Cheese | 38 | |
| Spicy California Roll | 39 | |
| Crunchy California Roll | 37 | |
| Crunchy Shrimp Roll | 33 | |
| Chef Special Roll | 47 Degrees @ 30 Minutes Cooling |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat |
| 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 | Noted that the sanitizer concentration in the three-compartment sink and sanitizer bucket was below 100 PPM when tested with sanitizer test strips at the time of inspection. Inspector tested a new sample of sanitizer solution and noted it to be 200 PPM at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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