| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/02/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 37F |
| Retail Cooler | 38F |
| Walk In Cooler | 38F |
| Walk In Freezer | -9F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Plate | 50F | |
| Raw Sushi Roll | 53F | |
| Raw Sushi Roll 2 | 52F | |
| Raw Sushi Roll 3 | 38F | |
| Raw Tuna | 46F | |
| Raw Salmon | 45F | |
| Raw Sushi Roll 4 | 41F | |
| Raw Sushi Plate | 38F | |
| Raw Sushi Plate 2 | 39F | |
| Raw Sushi Roll | 38F | |
| Raw Sushi Roll 3 | 37F | |
| Raw Sushi Roll 4 | 38F | |
| Raw Sushi Roll 5 | 37F | |
| Grilled Salmon | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed several raw sushi rolls and raw sushi plates with an internal temperature of above 41F. Using my probe thermometer, the average temperature was 50F. PIC was allowed to place back into cooling and used the freezer. After adequate cooling, the raw sushi registered at below 41F and was placed back into cold holding in the retail cooler. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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