| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/23/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Freezer | -3F |
| Prep Table | 39F |
| Open Face Sushi Case | 38F |
| Prep Freezer | -4F |
| Description | Temperature | State Of Food |
|---|---|---|
| Rainbow Roll | 41F | |
| Spicy California x 3 | 52F | |
| Family Value Rolls | 50F | |
| Spicy California x 4 | 50 to 52F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 200 | Quaternary Ammonia | 60F | ||
| 3 Compartment Sink | 250 | Quaternary Ammonia | 52F |
| 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 several sushi rolls with an internal temperature of above 41F using my probe thermometer today. PIC was able to show when these rolls were made and was able to re-cool them. After cooling sushi rolls registered below 41F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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