| 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 |
|---|---|
| 1 Door Cooler | 35F |
| Open Face Retail Case | 38F |
| Walk-in Cooler/Shared with Sprouts | -1F |
| Walk-in Freezer/Shared with Sprouts | -9F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Sushi Roll | 50F | |
| Raw Sushi Roll 2 | 50F | |
| Raw Sushi Roll 3 | 52F | |
| Raw Sushi Roll 4 | 47F | |
| Raw Sushi Roll 5 | 52F | |
| Raw Sushi Roll 6 | 39F | |
| Raw Sushi Roll 7 | 31F | |
| Raw Sushi Roll 8 | 39F | |
| Raw Tuna | 28F | |
| Raw Salmon | 31F | |
| Crab Stick | 34F | |
| Raw Sushi Roll 9 | 32F | |
| Raw Sushi Roll 10 | 37F | |
| Raw Sushi Roll 11 | 32F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| 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 | Using my probe thermometer I noted several sushi rolls that were outside the temperature safe zone for cold holding. The average temperature was 50F. PIC was allowed to re-cool their sushi because they could show that it was made today. Sushi tempted well below 41F after cooling. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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