| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/20/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Case | 32-38F |
| Make Unit | 37F |
| Walk In Freezer | -17F |
| Walk In Cooler | 38F |
| Description | Temperature | State Of Food |
|---|---|---|
| Loaded Chicken Pot Stickers | 39F | |
| Pork and Shrimp Shumai | 37F | |
| Chicken Teriyaki Bowl | 43F | |
| Veggie Roll | 75 | |
| Cream Cheese Roll | 63 | |
| Slicked Cucumbers | 38 | |
| Shrimp Salad | 37 | |
| Raw Salmon | 41 | |
| Raw Tuna | 42 | |
| Tempitation Roll | 41 | |
| Tempura Shrimp Roll | 42 | |
| Veggie Roll | 55 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II | ||||
| Sanitizer 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 | PIC was observed to use 1:1 rice to water ratio for pH testing. HACCP plan stated to use a 1:2 rice to water ratio when testing pH of rice. | Inspector instructed PIC to use proper pH and referred to firm job aid for Ph testing. pH of rice tested correctly after correct ratio was mixed. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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