SUMO HIBACHI & WINGS

2 findings recorded on Jul 22, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed multiple containers of cooked rice not cooling at the appropriate rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: PIC was educated on proper cooling rates/time frames and put the containers of rice in an ice bath.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed multiple containers of cooked rice not cooling at the appropriate rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: PIC was educated on proper cooling rates/time frames and put the containers of rice in an ice bath.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 15C ↗

   Equipment cleanliness

   Observed multiple fans in the kitchen with an accumulation of dust and debris. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

   Inspector’s full note

   Inspection item: Inspection item 15C

   Code .05(7)(d)

   Observed multiple fans in the kitchen with an accumulation of dust and debris. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

   Official report · Item 15C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.