| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/09/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep cooler | 35 |
| Sushi display cooler | 38 |
| WIF | - 3 |
| WIC | 33 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Stick | 39 | |
| Raw Salmon | 39 | |
| Roll #1 | 45 | |
| Roll #2 | 44 | |
| Roll #3 | 43 | |
| Roll #4 | 42 | |
| Roll #5 | 43 | |
| Roll #6 | 43 | |
| Roll #7 | 43 | |
| Roll #8 | 42 | |
| Sushi Bowl | 45 | |
| Combo #1 | 43 | |
| Combo #2 | 42 | |
| Combo #3 | 45 | |
| Combo #4 | 45 | |
| Combo #5 | 51 | |
| Combo #6 | 43 | |
| Combo #7 | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 various food items in the retail sushi case to have internal temperatures ranging from 44F-51F with inspector's probe thermometer which is higher than the maximum limit of 41F for cold holding requirements. | PIC voluntarily discarded all out of temperature food items in the garbage dumpster. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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