| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/06/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail Case | 41-47F |
| Make Unit | 41F |
| Prep Lowboy | 37F |
| Walk In Freezer | 0F |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy Tuna Roll | 57F | |
| Family Combo | 48-51F | |
| Spicy California Roll | 51F, 51F | |
| Crunchy California Roll | 52F, 53F | |
| Vegetable Roll | 53F | |
| California Rolls | 52F | |
| Phily Roll | 56F | |
| Cooked Rolls | 48F, 49F | |
| Tempera Shrimp Roll | 56F | |
| Temptation Roll | 56F | |
| Raw Salmon | 43F | |
| Raw Tuna | 31F | |
| Crab Sticks | 29F | |
| Crab Salad | 43F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 150 | Kay Quat II | 73F |
| 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 sushi rolls to have internal temperatures above 41 degrees F when checked with inspectors probe thermometer. See food temperatures for detailed list. | PIC voluntarily discarded all out of temperature sushi rolls | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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