Hissho Sushi @ Stop & Shop No. 429
FAILWednesday, November 6, 2024 at 3:17 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Packaged sushi crab roll and california roll in the retail case 60F preped about an hour ago. Removed by PIC and returned to the refrigerator in the back for cooling.Discussed with PIC to chill the product to 41F or below before putting on the retail shelf.Follow produres for cooling packaged food.
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.
590.003/3-501.18-P
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Noted spicy tuna in a container not date marked. All ready to eat foods need to be date marked if held more than 24 hrs.
Why This Matters
LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.
Code Requirements
Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Floors under the produce sinkheavily soiled.Clean
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
Hand sink heavily soiled.Clean with frequency
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.