| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/15/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Case | 35-45 |
| Make Unit | 43-44 |
| Prep Reach In Coolers | 36, 39 |
| Walk in Freezer | -8, 8 |
| Small Freezer | -2 |
| Retail Island Bunker | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Vegetable Roll | 43-46 | |
| Cheetos California Rolls | 57-59 | |
| Nigiri | 56 | |
| Chef Special | 57-58 | |
| Poke Bowls | 66, 46 | |
| Spicy Brown Roll | 43 | |
| Family Value Platter | 53 | |
| Spicy Crab Salad Ouigiri | 57 | |
| Spicy Crunchy Yummi | 43 | |
| Spicy Crunchy Tuna | 41 | |
| Rainbow Platters | 51-53 | |
| Shredded Carrots | 39 | |
| Sliced Cucumbers | 41 | |
| Raw Tuna | 42 | |
| Raw Salmon | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II | ||||
| Sanitizer Bottle | 200-400 | Sani Save |
| 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 several rolls of sushi in retail display case to have internal temperature above 41 degrees F when checked with inspector 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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