Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Provide hot water of at least 100F to SUSHI kiosk hand sink at all times. Upon inspection, hot water pump/temperature was turned off-cold water available only."
Manual/Mechanical Warewashing and Sanitizing "Use proper sequence for manual ware washing of dirty/soiled utensils: wash, rinse, & sanitize. Observed dirty utensils (knives, cutting boards etc) stored in bucket of sanitizer. PIC informs that once they are soiled she places them in bucket & when she needs to use them again, she removes & wipes off with a paper towel before use. Establishment advised that this is an unsanitary practice that must cease immediately."
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