Cold Hold (41 F/45F) "Hold cold held seafood at internal temperature <41*F to prevent bacterial growth and food illness, and observed shrimp rolls at internal temperature of 52*F for over 4 hours. Discarded shrimp rolls in the trash due to temperature abuse and violation corrected on site. Also, it was observed that the display cooler was at a defrost cycle, and the ambient temperature was at 52*F, then dropped to temperature of 29.3*F. Recommended that the defrost cycle is changed to a shorter time period so food temperatures do not rise into the temperature danger zone. "
Manager Demonstration of Knowledge/Certified Manager Provide a certified food protection manager with certificate on duty at all times of food service operations and observed no certified food protection manager on duty at time of the inspection.
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