Cold Hold (41 F/45F) Store potentially hazardous foods at 41 degrees or below (eggs 45 or below); observed eggs stored on cart for hibachi grill at 68 degrees |
Proper Handling of Ready to Eat Foods Employees must use gloves or other barrier when handling ready-to-eat foods; observed employee getting lemons for drinks with bare hands |
Cross-contamination of Raw/cooked foods/Other "Store raw animal protein separate from/below cooked foods in the walk-in cooler, reach-in cooler, and prep coolers. Observed raw foods stored over fresh veggies and ready-to-eat foods" |
Approved Systems (HACCP Plans/Time as Public Health Control) Provide daily time or pH log for sushi rice; observed no time or pH logs available |
Handwashing Facilities Adequate and Accessible Hand sinks must be accessible for hand washing ONLY at all times; observed items stored in hand sink. Also observed items blocking hand sink |
Handwashing Facilities With Soap and Towels Provide soap and paper towel to all hand sinks at all times; observed some hand sinks without soap and/or paper towel |
Manual/Mechanical Warewashing and Sanitizing Provide sanitizer to dish machine at the bar; observed no sanitizer at dish machine. Red-tagged dish machine at bar |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Clean and sanitize inside cavities of ice machine and also ice bin at fountain drink station; observed slime buildup in ice machine and ice bin |
Restaurant representatives - add corrected or new information about Toro Japanese Steak House & Sushi Bar, 19819 NW Fwy., Houston, TX »