| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/17/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 41 |
| 2 drawer prep cooler | 39 |
| Walk in Freezer | -3 |
| Produce Walk in Cooler | 36 |
| Retail display cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Hard boiled egg half | 42 | |
| Mango | 40 | |
| Salmon | 39 | |
| Tuna | 41, 38 | |
| Crab salad | 37 | |
| Crab stick | 33 | |
| Crunchy crab roll | 47 | |
| Mango crunchy dragon roll | 51 | |
| Crunchy shrimp tempura roll | 49 | |
| Spicy grilled salmon roll | 48 | |
| Spicy tuna roll | 48 | |
| Crunchy shrimp tempura roll | 31 | |
| Spicy crab roll | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 150 | Sani Save | 73 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed sushi rolls in retail display cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer | PIC voluntarily discarded sushi rolls, and discussed cooling process (placing sushi rolls in shared Meat Dept walk in freezer for around 30 minutes, then checking temperature prior to placing directly into retail cooler). | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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