Hissho Sushi At Dave's County Market

Year by year

Inspections

1. Feb 5, 2026 Re-inspection · No items found

   No violations cited.

2. Feb 2, 2026 Routine · 3 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Imitation Crab which had been in use was placed in prep cooler. Prep cooler rail covers were left open when PIC left mid-inspection. Upon taking a second temperature of the product, it had increased in temperature to 47 degrees.

     Correction: Discard the food item. Food shall be cooled to 41°F within 4 hours.

     Code 3-501.14 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Shrimp in prep cooler is cold held at 46°F. Note PIC left mid-inspection leaving the prep cooler rail covers open.

     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)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Several RTE items exceeding their date markings are on display and have not been pulled from the sales floor.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for acidified rice - documentation is not available for review by the regulatory authority.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

     Code 1-106.14

   • Not serious Priority Foundation

     ASSIGNMENT

     The person in charge left before the inspection was complete. Prep cooler rail covers were left wide open. Immitation crab which had been in-use increased from 46 to 47 degrees F. Shrimp increased from 41 to 46 degrees F. Inspector closed rail covers on prep cooler.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no proof of a current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN

     Food establishment is not following required HACCP plan for monitoring and verification. A log book is not present. PIC indicated that a new book was ordered.

     Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented.

     Code ATCP 75.067 (2)

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

     HACCP PLAN - CRITICAL CONTROL POINTS

     Acidified Rice has a pH of 4.2. After further mixing product and checking pH again, pH was at 4.1.

     Correction: Follow HACCP plan critical control points. Ensure Acidified rice has a pH of 4.1 or less.

     Code 1-106.12 (D)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The QAC is not being used according to EPA registered label use instructions and is at >150 PPM in the sanitizer bucket. Sanitizer remade to proper concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Ahi Tuna is being improperly thawed in the reduced oxygen packaging. Should be removed from packaging prior to thawing.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Squid salad in WIC is missing date mark for when thawed and opened. PIC indicated it was opened yesterday 1/19/25.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

4. Dec 6, 2023 Re-inspection · 2 priority, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Rice used in making sushi rolls was made the previous day at 0740 hours and past 24 hours. Records indicated that this batch of sushi rice was used up at 1650 hours. Upon discussion and verification of rice disposal policy, rice and product was discarded.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. Raw eggs are stored over ready to eat foods. Raw eggs are past the use by date. Note: eggs are not used in Hissho Sushi's operation - it is likely that a County Market employee placed them on the Hissho Sushi shelf. Nonetheless, it was a potential source of contamination for what appears to be an extended period of time based on the use by dates on the egg cartons.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

5. Nov 28, 2023 Routine · 3 priority, 1 priority foundation, 5 core
   • Serious Priority

     HACCP PLAN - SUPPORTING DOCUMENTS

     After a review of the HACCP Plan, supporting documents are not provided or are missing. No records are available for review. Operator indicated that he threw them away the day prior when a new log book came in.

     Correction: Provide supporting documents and any other information as requested by the department or its Agent.

     Code 1-106.12 (E) and (F)

   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Food items in the display case are past the use by date - 11.27.2023.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. RTE Shrimp, sauces stored under raw eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     The Person in Charge (PIC) is unable to demonstrate knowledge of HACCP plan record retention, use by dates, .

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP Plan so they are able to demonstrate knowledge.

     Code 2-102.11 (C) (15)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

     Food establishment is not following the conditions of a variance for record retention.

     Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

     Code ATCP 75.067 (1)

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN

     Food establishment is not following required HACCP plan for shelf life.

     Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented.

     Code ATCP 75.067 (2)