- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket readin at less than 150 ppm, corrected on site by refilling bucket from dispenser. ALWAYS WAIT 5 SECONDS AFTER TURNING DISPENSER ON, BEFORE FILLING BUCKET, to ensure sanitizer is at proper strength.
Location: Prep area
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10/15/2014 | Routine |
| No violation noted during this evaluation. | 04/28/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Hissho Sushi has an Indiana State variance for keeping sushi rice at room temperature, which states that a pH meter must be on premises and used for each batch of sushi rice that is made. Sushi rice cannot be kept at room temperature unless properly acidified. No pH meter on premises yet. One is being sent overnight. DO NOT SELL OR SAMPLE SUSHI TO THE PUBLIC UNTIL INSPECTOR HAS VERIFIED THAT A WORKING pH METER IS ON SITE AND BEING USED CORRECTLY, AND APPROVED YOU FOR OPENING.RECHECK 2/28/14: pH meter on site and working, SOP and HACCP manuals on site.
Location: Sushi bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Sanitizer is present but only in spray bottle. Please provide buckets for sanitizer solution so that towels used for cleaning can be stored in sanitizer, thanks.
Location: Prep area
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02/28/2014 | Pre-Licensing Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Hissho Sushi has an Indiana State variance for keeping sushi rice at room temperature, which states that a pH meter must be on premises and used for each batch of sushi rice that is made. Sushi rice cannot be kept at room temperature unless properly acidified. No pH meter on premises yet. One is being sent overnight. DO NOT SELL OR SAMPLE SUSHI TO THE PUBLIC UNTIL INSPECTOR HAS VERIFIED THAT A WORKING pH METER IS ON SITE AND BEING USED CORRECTLY, AND APPROVED YOU FOR OPENING.
Location: Sushi bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Sanitizer is present but only in spray bottle. Please provide buckets for sanitizer solution so that towels used for cleaning can be stored in sanitizer, thanks.
Location: Prep area
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02/27/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HISSHO SUSHI AT IUPUI CAMPUS CENTER, 420 UNIVERSITY BLVD, Indianapolis, IN »