Hissho Sushi @ Stop & Shop
FAILWednesday, October 20, 2021 at 7:00 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Packaged southern charm roll 50F in refrigerated take out case. Spicy shrimp salad 50F in refrigerated case rear storage. Discarded by PIC.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
PIC using spring water not distilled water to test rice slurry. Not verifying temperatures for cold holding. Reviewed prepared foods required to be cooled to 41F before placing in take out case. Possible dry logging. Temperatures in log not reflective of packages temped. Rice 4.0 pH every day
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC Bawi not demonstrating active managerial control. Not monitoring cold holding not compliant with HACCP plan procedures for sushi rice and unable to verify illness policy and reporting requirements.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
Food thermometer not operating. Provide and monitor food temperatures.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Bawi Kahm certification is expired. Unable to provide adequate information for reporting illness. Unable to demonstrate proper warewashing. Review training and HACCP plan.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-201.11-C
Equipment and Utensils-Durability and Strength (C)
Buffer solutions and equipment stored in a soiled cardboard box. Discontinue and store in a durable cleanable surface.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.14-C
Warewashing Equipment Cleaning Frequency (C)
Three bay sink with produce debris not cleaned / sanitized before washing equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Rear non food contact cutting board top of rice cooker doors and handles of refrigeration are soiled (enue staff are changing gloves/ washing hands with proper frequency to avoid soils). Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-603.14-C
Wet Cleaning (C)
Wash sink was not filled with soapy water in order to immerse the equipment. Review proper warewashing - wash rinse sanitize in filled compartments.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.113-C
Storing Maintenance Tools (C)
Broom stored on floor. Store elevated. Replace if too worn to sweep.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.