Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Open drinks are not permitted in the prep area; observed employee drinking from open cup in prep area. Permitted drinks must have a lid AND straw.
Proper Handling of Ready to Eat Foods Employees must use gloves or other barrier when handling ready-to-eat foods; observed employees plating foods with bare hands
Approved Systems (HACCP Plans/Time as Public Health Control) Provide time log or pH log for sushi rice; no log available. Log should indicate the time the rice was prepared and the time rice is to be discarded (4 hrs.)
Manual/Mechanical Warewashing and Sanitizing Ensure that the proper amount (50-100 Cl PPM) of sanitizer is being used at 3-compartment sink; observed no detectable level of sanitizer in sink.
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