Hisso Sushi, 801 East Main Street, Radford, VA 24142 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
No violations were observed. Previous violations were corrected.
No violation noted during this evaluation. | 05/06/2015 | Other | |
- Critical: Cooling* (corrected on site)
Observation: Noodles and chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chicken and noodles were discarded during inspection. Blast chiller is not being used. Cook small batches and cool properly. Begin immediately.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg rolls, fried tofu, chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Products discarded during inspection by PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) noodles in the refrigerator, the food should have been discarded 30 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Wash old labels off and relabel foods correctly.
- HACCP plan SOP contents (corrected on site)
Observation: Facility was not following the HACCP plan.
Correction: HACCP procedures must be followed to insure proper food protect and limit bacteria growth.
|
05/01/2015 | Routine | |
Chicken and Beef cooked and cooled at Dalton Hall and transported to the Bonnie was out of temp but placed into reach in freezer. A written procedure is required for the time control of wok rinse container. A written procedure is required for the time and or temp control of chicken stock.
- Critical: Temperature*
Observation: Refrigerated poultry and beef received at inadequate temperatures.
Correction: Beef and Poultry cooked and cooled at Dalton Hall Kitchen on 1-19-15 (training). PHFs were found out of temp after transport to Bonnie. Start up meats were transfered to reach in freezer for cooling. Better packaging and quicker transports to be used. All transports of PHFs must be kept at 41 and below. After opening today all meats are to be cooked and cooled in the Bonnie unit.
- Physical Facilities in Good Repair
Observation: Hole in collum wall at front line to be repaired
Correction: Driping water at food prep sink, Repair plumbing at prep sink to remove pipe scotage under drain line.
|
01/20/2015 | Routine | |
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