Cold Hold (41 F/45F) Prep cooler in the kitchen area with shrimp and crab at 44.0 degrees F for less than 4 hours. Potentially hazardous food is to be kept at 41.0 degrees F or below. Adjustment for cooler was turned downed and within a few minutes the temp of the unit was below 41.0 degrees
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Employee observed dumping ice from glasses in the hand sink. The hand sink is to be used for hand washing only.
Handwashing Facilities Adequate and Accessible Dishwashing racks were observed blocking the hand sink upon arrival. Keep the hand sinks accessible at all times fro proper hand washing. Racks were moved.
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