| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/05/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Open Face Display Cooler | 37F |
| Prep Table | 39F |
| Walk-in Freezer | -14F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 40F | |
| Raw Sushi Roll 2 | 41F | |
| Raw Sushi Roll 3 | 40F | |
| Raw Sushi Roll 4 | 41F | |
| Raw Tuna | 38F | |
| Raw Salmon | 38F | |
| Broken Shrimp | 39F | |
| Spicy Crab | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bottle | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 28,29 Safe Food & Water | in | 0 | |||
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP | in | 0 | |||
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan | out | Observed that PIC was unsure of the firm's Critical Control points during today's inspection. I reviewed the firm's HACCP with PIC. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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