| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/14/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 38 |
| Sushi Case | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ginger | 40 | |
| Spicey Crab Salad | 42 | |
| Shrimp | 41 | |
| Spicey California Roll | 42 | |
| Flaming Hot Roll | 42 | |
| Tuna | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink | 200 | Kay Quat |
| 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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. | out | Sushi display case not holding correct temperature. PIC is cooling sushi to 36-38F in WIC and putting items in display case and they are dropping to 42F. Used thermometer to test temperature of air blowing from cooling vents in unit, measured from 41-43F. | Work order put in for case. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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