Hers Sushi Bar And Ramen

Year by year

Inspections

1. Feb 26, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Container of raw chicken covered tightly with saran wrap cooling in the 2 door prep cooler across from the cookline from ambient air temperatures for less than an hour at 53 - 54 F. Container of precooked bamboo covered tightly with saran wrap cooling in the 2 door prep cooler across from the cookline from ambient air temperatures for less than an hour at 45 - 46 F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

2. Nov 3, 2025 Pre-Inspection · No Reinspection Required

   No violations cited.