| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/01/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| prep cooler top | 42 |
| Storage Cooler | 39 |
| Prep Cooler | 42 |
| Walk in Cooler | 33 |
| Retail Cooler | 44 |
| Display Cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| dumblings | 41 | |
| imatation crab | 42 | |
| pork bun | 40 | |
| califorina rolls | 62-64 | |
| rolls of sushi | 64-70 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| three bay | 200 | Kay quiat | 65 |
| 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 | Preparation table at time of inspection 20 packaged sushi rolls (California rolls) temperatures 64 to 70 degrees with state issued and calibrated prob thermometer. Preparation table 33 sushi rolls prepped ready to be cut temperatures ranging from 62 to 65 degrees. | PIC voluntarily discarded product at time of inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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