| 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 | 38F |
| Walk-in Cooler | 36F |
| Walk-in Freezer | 3F |
| Sushi Display | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 38F | |
| Raw Sushi Roll 2 | 39F | |
| Raw Sushi Roll 3 | 38F | |
| Raw Sushi Roll 4 | 40 | |
| Raw Tuna | 35F | |
| Raw Salmon | 34F | |
| Crab Stick | 39F | |
| Crab Salad | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 100 | Quaternary Ammonia | |||
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed that PIC could not speak to sanitizer testing. PIC stated that 4 seconds was the amount of time needed to accurately test sanitizer. Per manufacturers instructions, test strip must be dunked for 10 seconds to insure an accurate test. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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