| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/26/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Display Case | 35 |
| Make Unit | 35 |
| Prep Lowboy | 34 |
| Walk In Cooler | 36 |
| Walk In Freezer | 1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Lime Mango Salmon Roll | 49, 49 | |
| Krispy Krab | 40 | |
| Philly Rolls | 51, 50 | |
| Krab Salad Rolls | 50 | |
| Vegetable Rolls | 50 | |
| California Rolls | 49 | |
| Spicy California Rolls | 50 | |
| Sichian Chili Crisp | 50 | |
| Crunchy Shrimp Roll | 50 | |
| Shrimp Salad | 41 | |
| Sliced Cucumbers | 41 | |
| Shredded Carrots | 42 | |
| Tuna | 39 | |
| Salmon | 46 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Q-San 10 | 200 | ||
| Sani Bottle | 200 | Sanisave |
| 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 multiple rolls of sushi in display case to have internal temperatures of above 43 degrees F when checked with inspector probe thermometer. Temperatures ranging from 49-51 degrees F. | PIC voluntarily discarded out of temperature sushi. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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