| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/24/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep Table | 39 |
| Prep Cooler | 39 |
| TCS Open Sushi Cooler | 38 |
| Walk-in Freezer | 16 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sashmi roll | 40 | |
| Crunchy Dragon Roll | 41 | |
| Rainbow roll | 41 | |
| Raw Salmon | 39 | |
| Crab sticks | 38 | |
| Tuna | 39 | |
| sliced carrots | 39 | |
| Crab meat | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 0 | 70 | |||
| 3 Compartment Sink Basin | 0 | 72 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 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 | ** Observed Quat sanitizer concentration observed at 0 ppm. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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