| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/16/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Sushi Retail Case | 38 |
| Prep Cooler | 36 |
| Storage Cooler | 39 |
| Walk-In Freezer | -10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi Roll 1 | 42 | |
| Sushi Roll 2 | 43 | |
| Sushi Roll 3 | 36 | |
| Sushi Roll 4 | 39 | |
| Crab Salad | 40 | |
| Spicy Tuna | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| SaniSave Spray Bottle | 300 | SaniSave |
| 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 firm did not have a label attached to current batch of rice to indicate when rice needed to be discarded/used by. HACCP states that a label indicating when rice needs to be discarded/used by (6 hours after creation) must be put on the batch of rice in use. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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