| 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 |
|---|---|
| Retail Sushi Case | 36F |
| Sushi Prep Table | 39F |
| Walkin Cooler | 36F |
| Walk-in Freezer | -5F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi | 42F | |
| Raw Sushi 2 | 37F | |
| Raw Sushi 3 | 42F | |
| Raw Tuna | 36F | |
| Raw Salmon | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 300 | Quaternary Ammonia | 80F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed PIC leave food preparation and enter back into food prep but only re-glove and they did not complete a full hand wash step. PIC voluntarily washed hands before donning new gloves. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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