Approved Systems (HACCP Plans/Time as Public Health Control) "When using TIME as a PUBLIC HEALTH CONTROL, you must keep log of pH or keep written record of time sushi rice was prepared, and time it is to be discarded not to exceed 4 hours. This must be done for all batches made throughout day. "
Handwashing Facilities With Soap and Towels Provide soap to all hand sinks at all times. Observed no soap at Sushi bar hand sink and at sink in kitchen.
Manager Demonstration of Knowledge/Certified Manager "No Certified Food Manager on duty. A CFM is required to be on duty during all hours of operation. PIC is food handler certified only, which does not meet requirements."
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) "Post consumer advisory or place verbiage in menu in regards to the increased health risks associated with the consumption of raw or undercooked food products such as sushi, especially if consumers have pre-existing conditions."
Restaurant representatives - add corrected or new information about I Love Sushi, 4025 Hwy 6 N Ste 107, Houston, TX »