| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/11/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Sushi Display Cooler | 41 |
| Sushi Preparation Cooler | 38 |
| Seafood Walk in Cooler | 36 |
| Seafood Walk in Freezer | 3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Big Wave Poke Bowl | 55 | |
| Avocado Slices | 51 | |
| Spicy Roll | 43 | |
| Crunchy Roll | 42 | |
| Spicy California Roll | 43 | |
| Imitation Crab Salad | 38 | |
| Pre-cooked Shrimp | 39 | |
| Raw Salmon | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Q-San |
| 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 | Observed no record for pH (CCP1 for Acidified Sushi Rice HACCP) for today's batch of rice. PIC stated that they produced the rice at 9:00AM for a pH of 3.88. | PIC retested rice for inspector during inspection which was found to be at 3.43 pH. Rice was found to be at an acceptable pH and was not discarded. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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