Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Drinks in prep areas must have a lid and straw - COS
Cross-contamination of Raw/cooked foods/Other Keep raw chicken and eggs stored on bottom shelf in walk in cooler and prep cooler
Approved Systems (HACCP Plans/Time as Public Health Control) Provide a pH test kit to check sushi rice pH is below 4.2 before storing at room temperature
Manual/Mechanical Warewashing and Sanitizing Repair dish machine sanitizer line to provide a minimum of 50ppm chlorine to final rinse. Dishes will be sanitized manually in three compartment sink until repaired.
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