| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/18/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Cooler (Sushi) | 38 |
| Storage Cooler (Sushi) | 33 to 41 |
| Walk in Cooler (Seafood) | 30 |
| Walk in Freezer (Seafood) | -5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Salmon | 30 | |
| Imitation Crab Stick | 32 | |
| California Roll | 38 to 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Q-San 10 | ||||
| Sanitizer Bottle | 500 | Sanisave | 71 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Observed concentration within the firm's sanitizer bottle to be 500 ppm when measured with firm's test strips. (Manufacturer's instructions state appropriate concentration to be between 300 to 400 ppm.) | PIC remixed solution to appropriate concentration. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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