Hissho Sushi at Stop and Shop No 709

Inspector notes: Sushi was observed cooling in the sushi display case at time of inspection. Per person in charge, sushi was placed in the sushi display case about 1 hour prior to inspection. Sushi was relocated to the freezer and cooled down to 32 degrees Fahrenheit during time of inspection. Per person in charge, 2 batches of sushi were cooled in the freezer prior to inspection and the 3rd batch was cooled in the sushi display because there was not enough room in the freezer to cool it down. Sushi display case is inadequate for cooling. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures cooling requirements. Establishment must get additional cold holding equipment that is adequate for cooling to ensure there is enough room. Per supermarket store manager, firm will allow Hissho sushi to use their walk-in cooler and freezer to cool down sushi. Establishment must not cool sushi in sushi display case. Sushi must go in the display case at 41 F or below. Please email/text sushi cooling temperatures daily until reinspection.

Inspector notes: ROP seafood was observed thawing in refrigeration unit without a broken seal. ROP seafood must allow for sufficient oxygen transfer rate once removed from the frozen state. PIC instructed to slice open product at time of inspection.