Cold Hold (41 F/45F) Hold cold potentially hazardous foods at least 41F or below. Raw squid was out <2 hours & was placed in freezer. The top line cooler is not keeping PHF's cold enough & I suggested an ice bath.
Toxic Items Properly Labeled/Stored/Used Label the squirt bottle and plastic container holding liquid soap.
Manager Demonstration of Knowledge/Certified Manager Send at least 2 more employees to an approved manager food safety class. A trained manager must be on duty during all hours of food operations. No employee was able to correctly answer any food safety questions. The owners were called in and showed up after the inspection.
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