| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/18/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| 1 Door Cooler | 38F |
| Open Face Retail Case | 37F |
| Walk-in Cooler/Shared with Sprouts | 38F |
| Walk-in Freezer/Shared with Sprouts | 3F |
| Temporary Prep Cooler (ice placed inside) | 55F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 38F | |
| Raw Sushi Roll 2 | 39F | |
| Raw Sushi Roll 3 | 39F | |
| Raw Sushi Roll 4 | 41F | |
| Raw Sushi Roll 5 | 39F | |
| Raw Tuna | 39F | |
| Raw Salmon | 36F | |
| Cucumber | 50F | |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 200 | Quaternary Ammonia |
| 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 | Observed 3 basin metal temporary cooler being used in lieu of a prep table. The PIC states that they use this during preparation and do not store foods inside. Cucumbers stored inside during today's inspection reached 50F using my probe thermometer. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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