FANCY SUSHI SHO INC
2417 S HIGHWAY 27
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-03-11: Progress made **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -kitchen **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: top back fryer cabinets soiled exterior sides of cooking equipment soiled filters on hood suppression system shelf under flat top grill soiled Progress being made**Time Extended** **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -prepped broccoli in walk in cooler **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 3/7/2025
High Priority
10
Intermediate
5
Basic
17
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. **Warning**
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Warning**
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse and drink cups stored with take out bags and dry storage items **Repeat Violation** **Warning**
- 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment in kitchen **Repeat Violation** **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -kitchen **Warning**
- 14-69-4:Basic - Ice buildup in white reach-in freezer **Repeat Violation** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -cook line **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment **Repeat Violation** **Warning**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -avocado on sushi line **Warning**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -storage shelf next to sauce **Warning**
- 08B-12-5:Basic - Stored food not covered. -prepped broccoli in walk in cooler **Warning**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocado over butter in walk in cooler **Warning**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler **Warning**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, operator corrected. 100 ppm **Corrected On-Site** **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -linen napkin in bowl with shrimp dumplings and covering salad sets in walk in cooler **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over prepped broccoli in walk in cooler **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tempura crumbles used for raw shrimp and raw chicken **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked krab (59F - Cold Holding); tempura batter (59F - Cold Holding) held less than four hours per operator. Operator added to time plan. -cut lettuce (60F - Cold Holding), raw shrimp (49F - Cold Holding) @retemp was 41Fheld less than four hours per operator, moved to walk in cooler for quick chill cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler Corrective Action Taken** **Corrective Action Taken** **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -tempura batter and cooked imitation krab **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked shrimp tempura (90F - cooling 4 hours), stacked too high **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -shelves in walk in cooler and reach in coolers **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -raw tuna for sushi bar **Warning**
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine **Warning**
Food safety inspection conducted on 3/7/2025 revealed 32 total violations (10 high priority, 5 intermediate, 17 basic).
Inspection on 12/6/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container. Manager removed **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry storage rack. Operator removed. **Corrected On-Site** **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bucket of soy sauce on floor. Manager removed. **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white upright freezer. In white freezer at sushi station **Repeat Violation**
- 36-62-4:Basic - Light not functioning. One bulb on cook line **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at cook line Gaskets in reach in cooler and reach in freezer soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet rags at sushi make station. Manager put in sanitizing solution **Corrected On-Site** **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with bucket. Manager removed **Repeat Violation**
Food safety inspection conducted on 12/6/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).