| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/10/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Cooler | 41 |
| Make Unit | 35 |
| Retail Display Case | 30 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Carrots | 36 | |
| Sliced Celery | 42 | |
| Yuzu Teriyaki Rollx2 | 45 | |
| Spicy Salmon Rollx2 | 47 | |
| California Rollx2 | 45 | |
| Hawaiin Roll | 38 | |
| Spicy Shrimp Rollx2 | 45 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 200 | Q San |
| 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 | Numerous sushi rolls in retail display cooler including spicy salmon roll, spicy shrimp roll, california roll and yuzu teriyaki roll observed with internal temperatures ranging between 45F-47F with inspector probe thermometer. Specific temperatures available in food temperature log. | PIC voluntarily discarded sushi rolls not maintained at 41F or below. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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