| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/21/2026 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| 2 drawer prep cooler | 28 |
| Prep cooler | 32 |
| Retail cooler | 32-37 |
| Seafood walk in cooler | 29 |
| Meat department walk in freezer | -12 |
| Description | Temperature | State Of Food |
|---|---|---|
| Teriyaki chicken | 38 | |
| Crab salad | 36 | |
| Crab stick | 39 | |
| Inari | 40 | |
| Salmon | 29 | |
| Tuna | 30 | |
| Wednesday vegetable roll | 47 | |
| Spicy Cali roll | 55 | |
| Salmon avocado rainbow roll | 46 | |
| Cream cheese salmon roll | 52 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 150 | SaniSave | 63 |
| 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 sushi rolls in retail cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. | PIC discarded all 43 rolls with internal temperatures above 41F; discussed checking temperature of more rolls after cooling process, and not relying on time in shared cooler/freezer for cooling process. Also discussed potential use of blast chiller in deli area. | Priority (P) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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