Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/09/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Under counter preparation cold holding unit 39.4
Walk in Cold holding unit 34.3
Retail display Cold holding unit 34.8
Walk in Freezer -2.6

Food Temperatures


Description Temperature State Of Food
salmon @ preparation 38.1
cut cucumber @ 20 mins 38.7
Raw spicy tuna@ under counter cold holding unit 36.2
Tuna @ under counter cold holding unit 37.3
crab sticks @ preparation 39.2
Small shrimp @ preparation 38.6

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink 200 Q San 10

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Several utensils and the hand slicer in the in a plastic container at the storage rack near the preparation table was observed to dried food residues and build up. The plastic container was observed to have excessive amount of dried food residues and pooled water at the bottom of the container. Priority Foundation (PF) 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Large cooking pot/container were rice is cooked for sushi rice was observed to be stored dirty under the food preparation table from the previous days use. Employee was observed to removed rice from previous day's use and rinse container before adding new rice to be cooked for present days use. Employee did not proper wash, rinse and sanitize food contact prior to use. Employee voluntary set up three compartment sink with dish soap for washing, rinsing, and sanitizer at the proper concentration. Employee was observed to wash, rinse and sanitize rice cooking container during the routine inspection. Priority (P) 0
28,29 Safe Food & Water in 0
28,29 29 Compliance with Variance, Specialized Processes, and HACCP in 0
28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan out During the facility's record review for CCPs in facility's HACCP. Records review conducted on April 12, 2025, did not have a record pH observation for CCP #1 acidification. Monitoring recordings for CCP#2 (cooling) indicated that 40 packages of sushi were made and cooled for retail sales. Priority Foundation (PF) 3
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out The container used to cook rice was observed to have pitting, chipping and peeling around the inside of the container, making the container not easily cleanable. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94