| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/17/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep Table | 39 |
| Open Sushi Cooler | 48 |
| Walk-in Cooler | 38 |
| Walk-in Freezer | 8 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Tuna Avocado Roll | 41 | |
| Loaded spicy tuna poke | 40 | |
| Spicy shrimp Roll | 41 | |
| Raw Tuna | 41 | |
| Baby Shrimp | 40 | |
| Cheese | 39 | |
| Spicy Shrimp | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 300 | 39 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | ** Observed the rice pH in 2 different containers at 4.18 and 4.22. | PIC voluntarily discarded all the rice and sushi that were prepared with the rice during the inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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