Hissho Sushi @Roche Bros.
PASSTuesday, February 9, 2010 at 3:31 PM
Violations Cited
M-2-102.11
PIC Knowledge
The rice is kept cold but there is pH testing equipment. Train employees and ensure that if they are acidifying rice that they have an approved HACCP plan. Update information in manual about procedures and fish products that are used.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
Thermometers are not calibrated. Calibrate properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.