| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/05/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Sushi Prep Frig | 37 F |
| Walk-in Freezer | -8 F |
| Walk-in | 37 F |
| Sushi Retail Cooler | 28 F |
| Description | Temperature | State Of Food |
|---|---|---|
| White Rice | 200 F | |
| Tuna | 34 F | |
| Salmon | 34 F | |
| Shrimp | 38 F | |
| Crabstick | 37 F | |
| Sliced Cucumber | 41 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink | 300 | Kay Quat II | 65 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 53 Ventilation, lighting, and designated areas used | in | 0 | |||
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored | out | Observed personal phone, sweatshirt, and drink stored with food for sushi in cabinet. Personal items should be segregated from single serve items or food to protect against contamination. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 1 | 99 | 99 | |||||||||||||||||||||||||
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