Hissho Sushi @ Stop & Shop No. 429
PASSWednesday, May 4, 2022 at 2:02 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
I observed the handsink completely dry and sticky. PIC states because of the hood hovering over it. I advised it have not been used and the hood has nothing to do with it. Train staff to wash hands while preparing ready to eat foods
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Soiled metal piping tip with crusted and old avocado on it soiled knife on counter with food particles. - Properly wash rinse and sanitize food contact equipment
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Avocado mousse was sitting at room temperature 68F for undetermined amount of time and old crusted piping tip on the bag- PIC removed tip and discarded the bag with the oxidized avocado Obviously discolored.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No test strips to test sanitizer solution- Provide test strips
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
dried food [particles and scouring pad inside sink- PIC removed when I washed my hands and had him wash his- Nothing inside the handsink make easily accessible for staff to wash hands only
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Fish and crab meat in cryovac submerged in water inside prep sink with other soiled equipment - I had PIC remove and place inside cooler. Thaw in refrigerator or under slow cool running water.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean cutting board and floor- Clean to remove soils
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.