| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/13/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 30 |
| Display Cooler 1 | 38 |
| Display Cooler 2 | 39 |
| Undercounter Cooler | 45 |
| Walk-in Freezer | 5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sushi Roll 1 | 41 | |
| Sushi Roll 2 | 58 | |
| Sushi Roll 3 | 57 | |
| Sushi Roll 4 | 56 | |
| Sushi Roll 5 | 47 | |
| Sushi Roll 6 | 53 | |
| Sushi Roll 7 | 47 | |
| Sushi Bowl 1 | 70 | |
| Sushi Bowl 2 | 63 | |
| Sushi Bowl 3 | 76 | |
| Sushi Bowl 4 | 67 | |
| Sushi Heart 1 | 54 | |
| Sushi Heart 2 | 50 | |
| Sushi Combo 1 | 56 | |
| Sushi Combo 2 | 55 | |
| Imitation Crab Sticks | 37 | |
| Shrimp | 34 | |
| Cucumber Strips | 43 | |
| Raw Salmon | 30 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Kay Quat II |
| 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 and sushi bowls with internal temperatures ranging from 47F-76F with inspector's probe thermometer, which is higher than the maximum temperature limit of 41F for cold holding requirements. | Person in Charge (PIC) voluntarily discarded out of temperature food items. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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