Hissho Sushi @ Stop & Shop No. 429
FAILFriday, December 23, 2022 at 2:41 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Hmung Certified Food Protection Manager entered food service area and started to don gloves without washing hands. Was unable to properly wash hands until reinstructed - (rinsed under water not properly lathered)
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Bamboo sheets put away unclean containing left over rice - clean properly before storing. Clean rice cooker - remove dried foods/soils.
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)
Food items out of temperature held more than 24 hrs in refrigeration unit under prep line. Unit 37F. Sea legs 46F Spicy crab with mayo & siraccha 46F. - Discarded. 2 packaged items from service refrigerator out of temperature for more than 24 hours 47F.
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)
Staff not following guidelines of HACCP plan and not calibrating pH meter (was too busy this morning) or documenting the pH levels of acidified rice in the log properly. Properly calibrate pH meter and document log book daily as outlined in approved HACCP plan.
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Hmung Lia Certified Food Protection Manager on site. Unable to answer questions related to areas of knowledge or perform duties. Employees not being trained in food safety. Unknowledgeable in correct warewashing procedures & handwashing/hygeinic practices. Unable to properly explain employee illness policy. Not calibrating pH meter in this morning because too busy. HACCP logs not filled out today recording acidification of rice.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepared foods stored in refrigerated units not date marked and out of temperature 46F for unknown period of time. Discard
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Certified Food Protection Manager Hmung cleaned off food thermometer in hand sink - Handwashing sink for not used for any other purpose besides washing hands. Prep sink stained with dried food soils - clean to remove. Knives soiled with food stored in refrigeration unit at prep line. Label terminal & Paper towel dispenser is sticky from food soils and grease from fryer. Rice Cooker has dried on foods - clean all 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.
590.002/2-304.11-C
Clean Condition-Outer Clothing (C)
Certified Food Protection Manager Hmung outer clothing with food stains - Provide clean clothing or apron when preparing food.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple squeeze bottles of liquids removed from origial containers not labeled with common food name - Provide labels.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Improper cooling methods. Rice stored room at temperature 147F covered in deep plastic bin for next day service - Discarded. Follow HACCP plan for rice preparation.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board on service line and rear prep heavily scored - Replace
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.
590.004/4-501.14-C
Warewashing Equipment Cleaning Frequency (C)
Equipment being washed in 3-bay sink filled with soiled water without draining and refilling with clean hot water-Temp 75F.
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.