| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/24/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| prep cooler 2 | 38 |
| prep cooler | 36 |
| Display cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| baby shrimp | 35 | |
| salmon | 29 | |
| rainbow roll | 48 | |
| crunchy roll | 46 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment | 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 | Items in retail case above 41F, crunchy roll at 46F and rainbow roll 48F. Items need to be cooled to 41F or below before being placed in retail case. | Items moved to walk-in to cool. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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