UPTOWN SUSHI

1131 UPTOWN PARK BLVD HOUSTON TX, 77056

Violations
Inspection Date
10
01-10-2018
Inspect #
Type
95017
Routine Inspection (001)
Violation #20-21.02(a)(02)a Inspectors Notes
General. Time without temperature control. Except as specified under subitem d of this item, when time without temperature control is used as the public health control for a working supply of time/temperature controlled for safety (TCS) food before cookin

Violation #20-21.02(a)(01) Inspectors Notes
General. The internal temperature of time/temperature controlled for safety (TCS) food not maintained at 41°F (05°C) or below or 135°F (57°C) or above at all times, except as otherwise provided in this article or unless a packaged product is s

Violation #20-21.02(a)(01) Inspectors Notes
General. The internal temperature of time/temperature controlled for safety (TCS) food not maintained at 41°F (05°C) or below or 135°F (57°C) or above at all times, except as otherwise provided in this article or unless a packaged product is s

Violation #20-21.02(a)(01) Inspectors Notes
General. The internal temperature of time/temperature controlled for safety (TCS) food not maintained at 41°F (05°C) or below or 135°F (57°C) or above at all times, except as otherwise provided in this article or unless a packaged product is s

Violation #20-21.02(b)(02) Inspectors Notes
Cross contamination. Except when combined as ingredients, raw animal foods such as fish, beef, lamb, pork, and poultry not separated from each other during storage, preparation, holding, and display by: Using separate equipment for each type of food; prep

Violation #20-21.03(a)(07) Inspectors Notes
General. Bulk packaged food stored in food warehouse less than 6 inches from walls / stored on the floor / stored on unapproved racks / stored in a manner that does not permit cleaning of the storage area / stored in a manner that does not protect the foo

Violation #20-21.10(a) Inspectors Notes
Materials; general. All equipment and utensils not maintained in good repair.

Violation #20-21.11(c)(03) Inspectors Notes
Wiping cloths. Moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of t

Violation #20-21.13(g)(04) Inspectors Notes
Chemicals. Machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not exposing utensils and equipment to the final chemical sanitizing rinse in accordance with the manufacturers\

Violation #20-21.19(c) Inspectors Notes
Hand-washing sink supplies. Supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks.



The information on this page is obtained from Texas government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: Houston Health Dept. Restaurant Reports powered by Web Services LLC