Inspection

Food Safety Retail Inspection

Inspection details

Inspection Date	Inspection Type	In Person/Virtual	Establishment Type	Risk Type	Permit posted	Previous inspection available
01/22/2026				High Risk Food Retail	Yes	No

Equipment Temperatures

Description	Temperature
Retail Sushi Cooler	41
Prep Cooler	33
Walk-in Cooler	35
Walk-in Freezer	16

Food Temperatures

Description	Temperature	State Of Food
Tuna	30
Crab Sticks	38
Sushi Roll 1	47
Sushi Roll 2	48
Sushi Roll 3	48
Sushi Roll 4	52
Sushi Roll 5	45
Sushi Roll 6	53
Sushi Roll 7	43
Sushi Roll 8	51
Sushi Roll 9	45
Sushi Roll 10	48
Sushi Roll 11	43
Sushi Roll 12	42
Sushi Roll 13	43
Sushi Roll 14	46
Sushi Roll 15	45
Sushi Roll 16	46
Sushi Roll 17	44
Sushi Roll 18	45
Sushi Roll 19	43
Sushi Roll 20	43
Sushi Roll 21	48
Sushi Roll 22	49
Sushi Roll 23	43
Sushi Roll 24	43
Sushi Roll 25	43
Sushi Roll 26	45
Sushi Roll 27	43
Sushi Roll 28	46
Sushi Roll 29	44
Sushi Roll 30	46
Sushi Roll 31	44
Sushi Roll 32	48
Sushi Roll 33	46
Sushi Roll 34	43
Sushi Roll 35	43
Sushi Roll 36	48
Sushi Roll 37	48
Sushi Roll 38	43
Sushi Roll 39	43
Sushi Roll 40	43
Sushi Roll 41	43
Sushi Roll 42	43
Sushi Roll 43	43
Sushi Roll 44	43

Warewashing Information

Machine Name	ppm	Sanitizer Name	Sanitizer Type	Temperature

Violations

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 packages of sushi with internal temperatures ranging from 44F - 53F when the temperatures were taken with Inspector's probe thermometer.	PIC voluntarily discarded all out of temperature products.	Priority (P)	0

Total Score

Violation Score

Inspection Score

Inspection %

100

4

96

96

Violation Category	Total Count	Violation Count	Inspection Count	Inspection %
	69	0	69	100
Core (C)	45	0	45	100
Priority (P)	49	1	48	97
Priority Foundation (PF)	39	0	39	100