| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/03/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Display Cooler (Sushi) | 37 |
| Preparation Cooler (Sushi) | 33 |
| Walk in Cooler (Seafood) | 31 |
| Walk in Freezer (Seafood) | -2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Brown Rice | 37 | |
| Salmon Onigiri | 35, 37 | |
| Calamari Salad | 37 | |
| Crab Salad | 36 | |
| Julienned Carrot | 38 | |
| Julienned Cucumber | 37 | |
| Raw Tuna | 32 | |
| Raw Salmon | 30 | |
| White Rice | 186 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Sushi) | 200 | Q-San | 68 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed PIC to quick dip sanitizer test strips into sanitizer solution when test strip's manufacturer instructions state that the strip 'must be immersed for 10 seconds.' | Inspector explained proper sanitizer testing procedures with firm's test strips and retested the solution. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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