| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/15/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Table | 38F |
| Walk-in Freezer | -5F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw California Roll | 45F | |
| Raw Salmon Roll | 45F | |
| Raw Tuna Roll | 47F | |
| Nigiri Roll | 45F | |
| Crab roll x 3 | 50F | |
| Raw Nigiri Roll | 40F | |
| Raw Salmon Roll | 34F | |
| Raw Tuna Roll | 37F | |
| Crab Salad | 40F | |
| Crab Stick | 39F | |
| Raw Salmon | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink | 250 | Quaternary Ammonia | 70F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed when asking PIC to test sanitizer that they were not sure of how long to dip their test strip. Per manufacturer's instructions, test strips must be dipped for 10 seconds. | Priority Foundation (PF) | 0 | |
| 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 that were outside the temperature safe zone for cold holding. Using my probe thermometer, the average temperature was 45F. PIC was able to show when these rolls were made this morning and could re-cool below 41F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||