| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/13/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Side prep cooler | 64 |
| Prep Cooler | 40 |
| Secondary Prep Coolers | 37 |
| Reach in Freezer | -8 |
| Display Cooler | 30 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tiger roll | 33 | |
| crab meat | 41 | |
| Spicy mayo (probe) | 66 | |
| chicken teriyaki rice bowl | 33 | |
| Spicy crunch roll | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 200 | Kay Quait | 62 |
| 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 | Spicy Mayo was being stored in cooler that was not working at time of inspection, with a state issued calibrated probe thermometer mayo was 66 degrees above safe holding temperature of 41 degrees or below. | All was voluntarily discarded at time of inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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