| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/02/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 37F |
| Retail Sushi Cooler | 40F |
| Walk-in Cooler | 36F |
| Walk-in Freezer | -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Tuna | 35F | |
| Raw Salmon | 35F | |
| Tempura Shrimp | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia | 66F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 26 Variance obtained; Specialized Processes | in | 0 | |||
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... | out | Observed when testing the firms sushi rice that it first registered at 4.36 pH. The PIC reacidified and it brought it down to 4.28 pH. Per the firms Variance, the PIC voluntarily discarded all sushi rice and rolls made today. 33 sushi rolls total thrown away during today's inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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