| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/15/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 37F |
| Retail Sushi Cooler | 38F |
| Walk-in Cooler | 36F |
| Walk-in Freezer | 4F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 50F | |
| Raw Sushi Roll 2 | 50F | |
| Raw Sush Roll 3 | 51F | |
| Raw Sushi Roll 4 | 48F | |
| Raw Sushi Roll 5 | 41F | |
| Raw Sushi Roll 6 | 41F | |
| Raw Tuna | 33F | |
| Raw Salmon | 36F | |
| Crab Salad | 36F | |
| Tempura Shrimp | 37F | |
| Raw Sushi Roll 7 | 40F | |
| Raw Sushi Roll 8 | 39F | |
| Raw Sushi Roll 9 | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Using my probe thermometer, I observed several sushi rolls with an internal temperature of above 41F. Average temperature was between 48 to 51F. PIC could prove that sushi was made this morning and was given an opportunity to re-cool their sushi. After re-cooling, sushi temperature was well below 41F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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