Amerisushi @ Piggly Wiggly Supermarket #383

Year by year

Inspections

1. Mar 9, 2026 Routine · 3 priority, 7 priority foundation, 6 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after donning gloves to begin food prep.

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

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Priority: Tempura shrimp and cooked shrimp were observed at the prep area at 47 and 56°F. The person in charge immediately placed these items in the reach in cooler.

     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

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

     PRIORITY: The MC-10 is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitizer bucket and in the warewashing sink.

     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

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for sushi is not being followed or documentation is not available for review by the regulatory authority. The variance approval letter was not available for review. Thermometer calibrations, cooling temperatures and sanitizer concentration is not being monitored as required.

     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

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

     The Person in Charge (PIC) is unable to demonstrate knowledge of the monitoring required by the HACCP plan.

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP record keeping per the daily sanitation log so they are able to demonstrate knowledge.

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and handwashing and proper sanitization of equipment/utensils.

     Correction: The person in charge shall obtain training or training materials in the areas of when to properly wash hands and how often to sanitize cutting boards and knives so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION

     Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.

     Correction: Records of parasite destruction shall be maintained for 90 calendar days beyond the sale or service of fish.

     Code 3-402.12 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife is improperluy stored in the sanitizer bucket in between uses.

     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

   • Not serious Core

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

     Wiping cloth stored in a sanitizer solution that was 0 ppm.

     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

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards observed with excessive scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The cutting board shelf that is under the cutting board that is used for rolling is not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     The sushi rolling mat was observed being wrapped in plastic film with bare hands.

     Correction: Utensils shall be handled in a manner to prevent contamination. Wear gloves when touching the food contact portion of equipment or utensils.

     Code 4-904.11 (A)

2. Oct 21, 2024 Pre-inspection Follow Up · No items found

   No violations cited.

3. Jul 26, 2024 Pre-inspection · 1 core
   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Bin for rice storage is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11