| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/11/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Walk In Cooler | 34 |
| Under Counter Prep Cooler | 35 |
| Retail Sushi Case | 30 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Cucumber | 45 | |
| Salmon | 31 | |
| Sliced Avacado | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Q San 10 |
| 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 | Noted that the prepared Sushi Rolls in the retail Sushi case had internal temperatures between 45 degrees and 46 degrees at the time of inspection. Facility HACCP plan requires that prepared Sushi rolls be cooled below 41 degrees before placing them in the retail sales Sushi case. Sushi roll temperatures were checked internally with TDA verified food probe thermometer. | PIC removed the Sushi rolls from the retail case and placed them in the walk-in cooler for further cooling. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||