| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/03/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Under Counter Prep Coolers | 35 & 39 |
| Retail Sushi Cases | 25 & 38 |
| Walk In Cooler | 30 |
| Walk In Freezer | -10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Spicy California Roll | 35 | |
| Crunchy Dragon Roll | 36 | |
| California Roll | 40 | |
| Tuna | 28 | |
| Salmon | 27 | |
| Imitation Crab | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 28,29 Safe Food & Water | in | 0 | |||
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP | in | 0 | |||
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan | out | Noted that the pH of sushi rice in use at the time of inspection had a pH reading of 4.22. Yummi Sushi CCP requires that sushi rice pH must be (at or) below pH 4.19. | PIC discarded the container of rice and 5 sushi rolls that were in production with the sushi rice at the time of inspection. PIC prepared a new batch of rice and adjusted Rice Vinegar amount as to achieve a sushi rice pH of 4.15 at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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