| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/20/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Display Case | 38-44F |
| Make Unit | 36F |
| Walk In Cooler | 35F |
| Walk In Freezer | -5F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chefs Sampler Platter x3 | 47-50F | |
| Crunchy Crab Rolls | 38F | |
| Dragon Rolls x2 | 50-51F | |
| Spicy California Rolls x2 | 49-50F | |
| Spicy Salmon Rolls | 37F | |
| Yuzu Teriyaki Roll | 38F | |
| California Rolls | 37F | |
| Cucumbers | 42F | |
| Crab Sticks | 37F | |
| Raw Salmon | 35F | |
| Raw Tuna | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Q-San 10 | 60F |
| 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 | Observed multiple rolls of sushi in retail display case to be above 41 degrees F when checked with inspectors probe thermometer. Rolls included 3 packages of chef sampler platter at 47-50F, 2 Dragon Rolls at 50-51F, 2 Spicy California Rolls at 49-50F. | PIC voluntarily discarded all out of temperature items. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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