| 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 | 39 |
| Display Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Salmon | 37 | |
| Crab Sticks | 38 | |
| Tuna | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | Not Set Up |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 pH of sushi rice checked at 4.33 during initial checking of pH. Observed employee add vinegar and rechecked pH of sushi rice at 4.13. Firm had not packaged any of the sushi rice that was out of range. Observed employee perform corrective action and record properly in the electronic system. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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