| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/18/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Freezer | 37F |
| Retail Sushi Case | 39F |
| Prep cooler | 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 39F | |
| Raw Sushi Roll 2 | 38F | |
| Raw Sushi Roll 3 | 39F | |
| Raw Sushi Roll 4 | 39F | |
| Raw Sushi Roll 5 | 39F | |
| Raw Tuna | 39F | |
| Raw Salmon | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 0 | Quaternary Ammonia | |||
| Sanitizer Spray Bottle | 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 proper sanitizer concentration or process. PIC dipped test strip for 3 seconds and stated that 500 ppm was the proper concentration. Per manufacturer, test strips must be dunked for 10 seconds with a rate of 200 to 400 ppm to adequately sanitize dishes and equipment. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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