Sushi 9, 1830 Mason Rd #150, Katy, TX - inspection findings and violations
Inspection findings |
|---|
| Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Observed multiple open beverage containers atop prep areas. One at one at sushi rice prep and another at prep area near reach-in cooler. An employee shall eat (gum chewing included) or drink, only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. Upon notification of the violation the owner stated he has told his employees several times but that they don't listen. " |
| Cross-contamination of Raw/cooked foods/Other "Observed raw chicken stored above ready-to eat foods and above raw shrimp inside the walk-in cooler. The HCPHES-EPH food storage chart was on the walk-in cooler door, clearly visible upon entering the cooler. To prevent cross contamination, raw chicken must be stored below raw shrimp and ready to eat foods. Upon notification of the violation the owner instructed an employee to relocate the raw chicken on the bottom shelf of the rack." |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Observe sushi rice at sushi bar at 74.6 degrees Fahrenheit with no date marking and no approved HACCP plan. If time only, is used as the public health control for a working supply of ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption: the food shall be marked or otherwise identified to indicate the time that is 4 hours from the point in time when the food is removed from temperature control. Control being defined as within safe temperature ranges as outlined by the Texas Food Establishment Rules. Upon notification of the violation the owner instructed the sushi chef to discard the rice and to make a fresh batch. " |
| Toxic Items Properly Labeled/Stored/Used "Observed multiple unlabeled spray bottles with a yellow chemical present. To prevent contamination by chemicals, all chemicals and toxic items mustbe clearly labeled to indicate what they are and must be stored away from food and food contact areas. The owner stated that he would have the bottles labeled." |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Observed multiple pans and plastic container with visible food residue present. A set of the plastic containers had an extremely unpleasant odor present. Also, observed excessive slime mildew inside the ice maker. Upon notification of the odor, the owner agreed, and stated that the dish washer was new. To prevent contamination and bacteria proliferated growth food contact surfaces must be cleaned to sight and touch. The owner instructed a staff member to wash as the items identified as unclean." |
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