| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/25/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk In Cooler | 31 |
| Under Counter Prep Cooler | 36 |
| Walk In Freezer | 3 |
| Retail Sushi Case | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Salad | 38 | |
| Tuna | 30 | |
| Crab Sticks | 31 | |
| Ginger | 33 | |
| Shredded Carrots | 35 | |
| Spicy California Roll | 40 | |
| Spicy Tuna Roll | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Q San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 30,31 Food temp controls | in | 0 | |||
| 30,31 30 Proper cooling methods, adequate equipment for temperature control | in | 0 | |||
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) | out | Noted that various sushi rolls in the retail cold holding case had internal temperatures between 48 & 49 degrees. Sushi rolls had been prepared earlier on the day of inspection and were located on the second layer of the sushi packages. Sushi roll temperatures were internally checked with TDA verified food probe thermometer. | PIC removed approximately 31 sushi rolls from the retail case and relocated them to the walk-in freezer to rapidly cool the rolls below 41 degrees. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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