Hissho Sushi @ Meijer 284

Year by year

Inspections

1. Nov 6, 2025 Routine · No items found

   No violations cited.

2. Nov 6, 2025 Routine · 1 priority, 3 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed container of crab sticks siting out on countertop is cold held at 47°F. Observed Person In Charge and other employee working on other sushi recipes with shredded crab meat and not with the crab sticks. Discussed how long crab sticks were out. PIC stated 30 minutes. Took side by side anf got 47F. Provided education on keeping TSC food products under refridgation when not in use. PIC then place crab sticks into walk in cooler. Crab sticks temperature is 39F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Observed dry rice container located in the sushi station is not in good repair. Observed lid is cracking and has tape on it. Instructed PIC to replace lid. PIC stated they would get a new lid.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed 3 door/1 drawer cooler is not equipped with an integral or permanently affixed temperature measuring device. Observed stem thermometer is in the cooler. Instructed PIC to have ambient air thermometer for the cooler. PIC stated they will get that thermometer.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the inside of 3 door freezer and the shelfs on both push carts used for cooling sushi and store ingredients on are not cleaned on a frequent basis. Instructed PIC to increase the cleaning frequency of these areas. PIC stated they will get these areas cleaned.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. May 20, 2025 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after leaving kitchen. Employee returned to kitchen and don gloves. Employee proceeded to test pH of sushi rice. Instructed employee to wash their hands. Employee then discarded gloves, wash their hands, and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Observed tape on display cooler outside of kitchen and tape on dry storage rice container in kitchen. Instructed PIC to remove tape from those areas. PIC stated they will remove the tape.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the push cart to store food ingredients on are not cleaned on a frequent basis. Observed accumulation of debris. Instructed PIC to increase cleaning frequency of the push carts. PIC stated they will clean those areas.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

4. Mar 21, 2024 Routine · 1 core
   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty. Corrected on site and provided education.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)