Hissho Sushi #323(Inside Sprouts)

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Items in the top of prep cooler were at 45*F-48*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Discussed keeping the lids on the items, using metal trays instead of plastic, and storing proteins below inside the cooler.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.