Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Avoid open drinks in kitchen area to prevent spills and contamination. Observed four open drinks in kitchen area sitting on prep table.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide a daily time log for sushi buffet. Sushi should not exceed 41 degrees Fahrenheit for more than four hours; discard in trash at four hours. REPEAT X3
Handwashing Facilities Adequate and Accessible Hand wash sink must be readily accessible at all times. Observed two pitchers in front hand wash sink. (near grill)
Handwashing Facilities With Soap and Towels Hand wash sink must be equipped with soap and paper towels at all times. Observed no soap at kitchen hand wash sink.
Manual/Mechanical Warewashing and Sanitizing "Set up three compartment sink as follows: WASH, RINSE AND SANITIZE. Observed employee spraying pans for buffet table with a water hose and storing them away as if they were clean."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be cleaned to sight and touch. Replace worn out cutting boards.
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