| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/26/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Make Unit | 35 |
| Reach-in Cooler | 39 |
| Retail Cooler | 43 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 39 | |
| Salmon | 41 | |
| Sliced Cucumber | 41 | |
| Chef Special #4 | 62, 60 | |
| Sashimi | 46 | |
| Crunchy Shrimp Roll | 46 | |
| Spicy California | 49, 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 400 | KayQuat II |
| 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 | Numerous sushi rolls in open air retail case observed with internal temperatures between 46F-62F with inspector probe thermometer. Specific food temperatures available in food temperature log. | PIC voluntarily discarded all items not maintained at 41F or below. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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