3405 Candlers Mountain Rd FC-3 Lynchburg, VA 24502
Status: Permitted
Carry Out | Routine
June 18, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
29: 3630 (4) Hissho Sushi has a statewide variance for Virginia Department of Health (VDH) dated 4/22/14. This is based on a HACCP plan that was presented and dated 1/4/21 and also accepted by VDH. Since then, Virginia Department of Agriculture and Consumer Services (VDACS) has approved a HACCP plan from Hissho dated 12/20/23. This is what is on the website that Hissho can acces now whether they are under VDH or VDACS regulation. Corrective Actions: The current HACCP plan approved by VDH is dated 1/4/21, and all VDH regulated facilities should have a copy of this on site. Get a copy of the current VDH approved HACCP plan at this site within 10 days. Would recommend that Hissho Corporate reach out to VDH and update variance request with the new HACCP plan for consistency in all Hissho locations.
41: 570 Wiping cloths sitting on surfaces and in use. Not kept in sani-bucket between uses. Corrective Actions: COS - Asked Manager to prepare a sani-bucket to keep wiping cloths in between uses to prevent bacterial growth when not in use.
45: 2000 (A) (C) Box of single service items on floor behind cash register. Corrective Actions: COS - Asked Manager to store all single service 6" off floor to prevent potential contamination.
Additional Comments
No prepared sushi on site at time of inspection. Did have frozen salmon filets - Pacific Star - has corresponding Ocean sky letter. Discussed correct thawing with manager.
Food Temperatures
Description
Temperature
State of Food
White rice - Cooker
142 °F
Hot Holding
Cooked chicken in warmer
138 °F
Hot Holding
Chicken over fryer in basket
139 °F
Hot Holding
Orange chicken on display
138 °F
Hot Holding
Fried tofu
177 °F
Cooking
Raw shrimp - Grill drawer
40 °F
Cold Holding
Cooked shrimp on display
142 °F
Hot Holding
Lo Mein noodles (6/17/24) - Walk-in
36 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Walk-in freezer
-3 °F
2-door freezer - Back
-4 °F
Walk-in
35 °F
2-door reach-in - Back
33 °F
Reach-in freezer
-1 °F
Warmer
157 °F
Grill drawer
36 °F
Prep
38 °F
2-door u/c reach-in
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
