Hissho Sushi @ Festival Foods 2768

Year by year

Inspections

1. Apr 8, 2026 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

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

     Wet wiping cloth used for wiping surfaces stored on the 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

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Boxes of sushi seasoning are not protected from potential contamination. An employee coat is stored draped over the boxes in the dry storage area.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Current retail food establishment permit is not posted in a conspicous area. The retail food establishment permit that is posted is expired.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

2. May 5, 2025 Routine · 1 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

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

     PRIORITY - The quat sanitizer in the sanitizer bucker is not being used according to EPA registered label use instructions and is at 0PPM. Employee dumped the water and got a fresh solution with a 150 ppm concentration levels.

     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

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The rice container lid is noted broken and chipped with sharp edges and a huge hole on the left side of the lid / cover exposing rice to contaminants.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The plastic cambro lid of the shrimp salad and cracked.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior (corners) of the Hobart dish machine compartment and outside of the door frames are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 57°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice cup / scoop without handle is tored inside the rice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

3. Jun 25, 2024 Routine · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY/REPEAT: The tempura crunch in the prep cooler had a date mark of 6/10-6/17. The tempura crunch has exceeded its date mark. 3 red sauces in the bottom of the prep cooler had no date mark and the PIC did not know when they were made. All expired food items were discarded during the inspection.

     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 Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     REPEAT: Employee noted wearing a bracelet on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11