| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/24/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 32 |
| WIC | 38 |
| Sushi open cooler retail | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| tuna | 32 | |
| salmon | 31 | |
| philly roll | 45 | |
| salmon roll | 48 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink | 300 | 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 | Prepared sushi in retail display case from 45-48F. Items per AFC HACCP cannot be cooled in display case. Items must be 41F or below before they go into display case. | Items removed to be cooled longer. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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