| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/03/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Display Case | 38 |
| Undercounter Cooler | 37 |
| Walk-In Freezer | - 14 |
| Prep Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Veggie Roll | 42 | |
| Philadelphia Roll | 43, 43 | |
| Chef Special 2 Roll | 43 | |
| Spicy Tuna Roll | 45 | |
| Chef Special 6 | 47, 41 | |
| Chef Heart | 39 | |
| Crunchy California Roll | 40 | |
| Temptation Roll | 38, 41 | |
| California Roll | 40 | |
| Spicy California Roll | 40 | |
| Raw Salmon | 39 | |
| Imitation Crab Stick | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 various sushi rolls to have internal temperatures ranging from 44F-47F, 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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