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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)

Hissho Sushi & Mein Bowl @ Liberty River Ridge Mall

3405 Candlers Mountain Rd FC-3 Lynchburg, VA 24502
Status: Permitted

Carry Out | Routine

October 3, 2023
Score & Grade: Grade:
Observations & Corrective Actions

41: 570 Two wiping cloths set on counters, not stored in sani-bucket. Between uses, wiping cloths should be stored in sani-bucket to prevent bacterial build-up on them.
Corrective Actions: COS - Discussed with owner need to stored cloths in sani-bucket with active sanitizer between uses.

43: 550 Rice scoop for cooked rice observed to be sitting in cold water. During pauses in food dispensing, utensils can be stored in food with handles above the top of the food. They can be stored on a clean surface if the utensil and the surface they are resting on are cleaned and sanitized every 4 hours. They can be stored in running water of sufficient velocity to flush particulates to the drain if used with moist foods such as ice cream or mashed potatoes. They can be stored in a a container of water maintained at 135F or higher and cleaned and sanitized every 4 hours.
Corrective Actions: COS. Removed from cold water container and discussed options with owners.

Additional Comments

Permit posted and good through 9/30/24.
VDH QR code sign posted.
Variance posted.
Consumer advisory not posted, but fell down due to adhesive and owner showed it to me. Please post as soon as possible at point of sale.
Last time sushi and acidified rice made was 9/16/23. Reviewed records. Calibration of pH meter done and pH of rice with variance spec.
Had one employee doing prep in back - Has been here a couple of weeks. Trained on EHP and stated that he understood not to work sick.
Please get some Ecolab Sink and Surface test strips for your use to check sanitizer that you are putting in the sani-buckets.
Parasite destruction records are on-line. Internet currently down as Owner showed me. She has contacted company who said it was probably an issue at the mall. Will look at next time. Has been in compliance before - Not observed.
Gave owner cellphone handout.

Food Temperatures
Description Temperature State of Food
Raw chicken (10/3) - Walk-in - Just prepped 49 °F Cooling
Cooked chicken - Hot box 138 °F Hot Holding
Cooked noodles (10/3) - 1 hour - Back Mein Bowl reach-in 84 °F Cooling
Cut peppers - Top - Grill prep 37 °F Cold Holding
White rice in cooker 165 °F Hot Holding
Fried rice - Hot line 150 °F Hot Holding
Orange chicken - Hot line 135 °F Hot Holding
Raw beef - Grill drawer 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Sani-bucket Chemical 1675 Ecolab Sink and Surface Lactic acid
No records found
Equipment Temperatures
Description Temperature
Mein bowl back reach-in 34 °F
U/C reach-in 41 °F
Grill drawer 38 °F
Grill prep 40 °F
Walk-in freezer -9 °F
Walk-in 36 °F
Display 6 °F
Reach-in freezer -1 °F
Hot box 172 °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.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NO
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
IN
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Prevention of Food Contamination (0 points)
OUT
41 Wiping cloths: properly used & stored.
COS
Observations
Proper Use of Utensils (0 points)
OUT
43 In-use utensils properly stored.
COS
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant