Hissho Sushi @ Stop & Shop No. 429
PASS W/ CONDITIONSThursday, August 29, 2024 at 3:32 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Packaged sushi salmon avocado roll in retail case 46.8FCalifornia roll sealegs 43F.Prepared within the hour. Removed by person in charge and returned to refrigeration og 38F to cool properly. Follow procedures for cooling of packaged TCS foods
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board heavily scored. Resurface or replace. Scored areas habour bacteria.Cutting board on order per PIC.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Heavy black grease drips from hood above. Floor under and around the equipment has heavy debris. Ensure adequate cleaning 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.