| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/10/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail cooler | 29 |
| 3 door tabletop cooler | 30 |
| Prep cooler | 31 |
| Bakery walk in cooler | 32 |
| Walk in freezer (shared) | -14 |
| Retail cooler (cooked/prepackaged) | 31 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tempura Shrimp | 29 | |
| Crab stick | 34 | |
| Broken shrimp | 33 | |
| Salmon | 35 | |
| California roll | 42 | |
| Crunchy Spicy tuna roll | 39 | |
| Spicy tuna roll with spicy mayo | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 0 | SaniSave | 64 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed concentration of sanitizer in spray bottle to have concentration of 0ppm | Discussed increased frequency of replacing contents of bottle as well as testing contents | Priority (P) | 0 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed dried brown organic matter soiling interior bottom and outside of 3 door tabletop cooler | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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