Hissho Sushi @ Stop & Shop
FAILThursday, August 22, 2024 at 3:20 PM
Violations Cited
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Both cutting boards observed heavily scored interior of sushi case observed soiled interior of shared refrigerator observed soiled and oderous handsink and around observed soiled backsplash observed soiled. Clean and sanitize to remove.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
ROP tuna observed thawing while packaged. Discontinue and unpack beforec thawing. Corrected on site by CFPM
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Provide a thermometer to all the refrigeration unit observed without a visible thermometer.
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 temperature control procedures. Train all staff. Document corrective actions taken.