Approved Systems (HACCP Plans/Time as Public Health Control) "Provide current use of time and date log for sushi rice held at room temperature and not to exceed 4 hours at room temperature. Observed sushi rice log undated on 2/28/14, and documented time span for rice was 5 hours and time log must be edited to 4 hours (ex: 8m-12pm). Also, discarded leftover sushi rice in trash since no time was recorded for rice made on 2/28/14"
Manager Demonstration of Knowledge/Certified Manager Provide a certified food protection manager's (fpm) certificate and must be on duty at all times of operations. Observed that employee on duty and owner that later showed up to establishment without a fpm certificate.
Food Establishment Permit Get approved and obtain a health permit to operate food establishment business.
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