| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/05/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| prep cooler | 34 |
| open air cooler | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rainbow Roll | 46 | |
| Krab | 41 | |
| Crab Salad | 37 | |
| Tuna | 32 | |
| Salmon | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-compartment sink | 300 | q san |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Rainbow Roll in the display case at 46F. According to AFC Haccp, items must be place in this case below 41F, open air coolers will not cool sushi down to below 41F in the correct amount of time. | Items moved to WIF. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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