| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/01/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail Cooler | 30 |
| Make Unit | 31 |
| Walk-in Cooler | 37 |
| Bunker | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Carrots | 41 | |
| Salmon | 39 | |
| Crab Sticks | 39 | |
| Philadelphia Roll | 42 | |
| California Roll | 43 | |
| Spicy Crunchy California Roll | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 200 | KayQuat | |||
| Sanitizer Spray Bottle | 400 | SaniSave |
| 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 | pH of acidified rice observed to be 4.26 and then 4.24 on second test. HACCP plan requires pH of white rice to be from 3.9-4.19. | Priority Foundation (PF) | 0 | |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | PIC observed wearing watch while in active food prep. | PIC voluntarily removed watch. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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