SUSHI YOSHINO

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple food items recently prepped tightly covered CA:1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food items were uncovered and placed in the freezer to cool

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed previous permit fees not paid. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC to pay all outstanding permit fees by the date issued on NOV