SUSHIOLOGY

Proper cooling time and temperature — Inspector Note: Observed edamame cooling in WIC tightly wrapped with plastic wrap first tempted at 11:38 at 55F re-tempted at 12:53 at 56F. Observed raw spicy tuna just prepped on counter top in main kitchen temping at 54F at 11:36 it was then tightly wrapped with plastic wrap and placed in FS cooler in sushi bar tempted at 12:53 at 52F. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- Items uncovered and placed on a sheet pan and in WIC for rapid cooling. Re tempted at 1:57 edamame at 46F raw spicy tuna 41F.