Hissho Sushi @ Festival Foods 2726

Year by year

Inspections

1. Jun 15, 2026 Routine · No items found

   No violations cited.

2. Apr 15, 2025 Routine · No items found

   No violations cited.

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

     TCS FOOD - COLD HOLDING

     PRIORITY: Spicy mayo squeeze bottles were observed stored in a warm bucket of sanitizer solution.

     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 Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     In use squeeze bottles of spicy mayo were observed stored in a bucket of quat sanitizer. Mayo was discarded during the inspection.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Interior coating of the rice cookers is peeling off.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

4. May 11, 2023 Follow Up · 3 priority foundation, 1 core, 4 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     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 Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Fruits and vegetables washed by facility is not protected from potential contamination. The food prep sink was noted with piles of dirty utensils / food storage containers.

     Correction: Do not use food prep sink for any other activity out it original intended purpose. FOOD PREP ONLY. Discard food item.

     Code 3-307.11