Approved Systems (HACCP Plans/Time as Public Health Control) "When using TIME as a PUBLIC HEALTH CONTROL, you must keep written record of time prepared & time to be discarded for sushi rice, not to exceed 4 hours. Refer to chart given."
Toxic Items Properly Labeled/Stored/Used Store toxic chemicals separate from and below food items.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "Wash, rinse, & sanitize ice machine to remove moderate slime build up observed."
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) Provide consumer advisory regarding increase health risks associated with consumption of raw or undercooked food menu items.
Restaurant representatives - add corrected or new information about Iron Chef Sushi Bar, 4025 Hwy 6 N, Houston, TX »