| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/05/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Walk In Cooler | 34 |
| Retail Sushi Cases | 34 & 38 |
| Under Counter Prep Coolers | 35 & 36 |
| Walk In Freezer | 1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Mango | 40 | |
| Raw Tuna | 25 | |
| Spam | 40 | |
| Imitation Crab | 39 | |
| Tuna Avocado Roll | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat |
| 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 | Noted that the internal temperatures of the Sushi rolls in the retail case were between 45 degrees and 46 degrees at the time of inspection. Sushi roll temperatures were checked internally with TDA verified food probe thermometer. HACCP plan requires that Sushi rolls be cooled to less than, or equal to 40 degrees before being placed in the retail case. | PIC removed the Sushi rolls from the retail case and returned them to the walk-in freezer to continue rapid cooling. Approximately 35 Sushi rolls were placed back into the walk-in freezer at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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