| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/22/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Case | 41-47 |
| Make Unit | 38-40 |
| Walk In Cooler | 44 |
| Walk In Freezer | 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cali Roll with Crab | 44 | |
| Rainbow Combo | 45-47 | |
| Rainbow Roll | 45-48 | |
| Spicy Roll Combo | 47 | |
| Beef Bolgogi Bowl | 50 | |
| Chefs Special | 45 | |
| Spicy Crunchy Combo | 47 | |
| California Roll with Vegetables | 47 | |
| Buns | 42 | |
| Egg Rolls | 42 | |
| Spam Roll | 44 | |
| Dumplings | 42 | |
| Chicken Baloun | 47 | |
| Salmon Sashimi | 42 | |
| Nigiri Combo | 43 | |
| Caterpillar Roll | 51 | |
| Crunchy Dragon Roll | 52 | |
| Crunchy Shrimp Roll | 51 | |
| Tuna Avocado Roll | 47 | |
| Shredded Carrots | 42 | |
| Raw Tuna in Top Of Make Unit | 47 | |
| Raw Salmon in Top of Make Unit | 45 | |
| Crab in Top Of Make Unit | 48 | |
| Tempura Shrimp | 50 | |
| Small Shrimp in top of Make Unit | 43 | |
| Raw Tuna in bottom of Make unit | 42 | |
| Raw Salmon in Bottom of Make Unit | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II |
| 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 multiple items in display case to have internal temperatures above 41 degrees F when checked with inspector probe thermometer. Observed multiple items in top of make unit to have internal temperatures above 41 degrees F when checked with inspector probe thermometer. See food temperature section for detailed list. | PIC voluntarily discarded all out of temperature food items | Priority (P) | 0 |
| 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 | Observed all pH for rice to be recorded at 4.01 for every day. HACCP plan states pH records should be accurately recorded. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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