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Added Jan 13 2018

Inspection date
January 11, 2018
Business name
LAIKH HOUSE GOURMET CAFE
Activity
Routine inspection

This is an unannounced inspection of a food establishment conducted to determine compliance with the Houston Food Ordinance.

Facility type
Restaurant - single service

Single service indicates the establishment uses disposable tableware (glasses, utensils, etc.).

Status
Open

A status of Open indicates the establishment met city requirements with only minor violations or did not have violations during the inspection. An establishment that corrects violations during the inspection may also receive this status.

Site
KITCHEN
Violations
20-21.02(a)(01)

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 so labeled as exempted and approved by the appropriate state or federal health authority.

  • Result: Violation
20-21.03(a)(07)

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 foods from contamination by splash or other means.

  • Result: Violation
20-21.05(e)

Ice dispensing. Ice for consumer use shall be dispensed only by employees with scoops, tongs, or other ice self-dispensing utensils or through automatic service, ice dispensing equipment.

  • Result: Violation
20-21.05(f)(03)

Dispensing utensils not stored in running water with sufficient velocity to flush / drain particulates (such as mashed potatoes or ice cream).

  • Result: Violation
20-21.10(a)

Materials; general. All equipment and utensils not maintained in good repair.

  • Result: Violation, Repeat
20-21.11(a)(07)

Cleaning frequency. Nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

  • Result: Violation
20-21.11(c)(02)

Wiping cloths. Moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. These cloths shall be stored in the sanitizing solution between uses.

  • Result: Violation
20-21.11(a)(02)

Cleaning frequency. Kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

  • Result: Violation
20-21.11(a)(03)

Cleaning frequency. Where equipment and utensils are used for the preparation of time/temperature controlled for safety (TCS) food on a continuous or production-line basis, utensils and food-contact surfaces of equipment not washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation. Equipment food contact surfaces and utensils shall be cleaned: \nExcept as specified in subitem b of this item, before each use with a different type of raw animal food such as beef, fish, pork or poultry / each time there is a change from working with raw foods to working with ready to eat foods / between uses with raw fruits or vegetables and with time/temperature controlled for safety (TCS) foods / before using or storing a food temperature measuring device. Subsection (a)(03)a of this section does not apply if the food contact surface or utensil is in contact with a succession of different raw meat and poultry each requiring a higher cooking temperature as specified in Table 20-21.04-1 of this code than the previous type.

  • Result: Violation
20-21.12(g)

Using chemicals for sanitization. When using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

  • Result: Violation
20-21.12(d)

Manual washing. Sinks shall be cleaned prior to use; then equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is kept clean and maintained at a temperature of at least 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions.

  • Result: Violation
20-21.12(d)(04)

Manual sanitizing. Equipment and utensils not sanitized in the third compartment in a sanitizing solution that is maintained clean according to one of the methods specified in items (01) through (06) of section 20-21.12(e).

  • Result: Violation
20-21.14(c)(05)

Single-service articles. Except as specified under subsection (c)(03) of this section, single-service articles that are intended for contact with the mouth of the user not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser

  • Result: Violation
20-21.19(g)

Hand-washing signage. Sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

  • Result: Violation
20-21.19(d)

Hand-washing sink maintenance. Hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

  • Result: Violation
20-21.21(b)

Openings. Openings to the outside not effectively protected against the entrance of rodents.

  • Result: Violation, Repeat
20-21.23(g)

Attachments. Light fixtures / vent covers / wall-mounted fans / decorative materials / similar equipment attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

  • Result: Violation
20-21.23(g)

Attachments. Light fixtures / vent covers / wall-mounted fans / decorative materials / similar equipment attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

  • Result: Violation
20-21.24(b)(01)

Protective shielding. light bulbs not shielded / coated / otherwise shatter-resistant in areas where there is exposed food, clean equipment / utensils / linens / unwrapped single-service or single-use articles, except as specified in subitems a and b of this item Shielded / coated / otherwise shatter-resistant bulbs need not be provided in areas used only for storing food and single-service articles in unopened packages if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

  • Result: Violation
20-21.25(b)(03)

Special ventilation. Filters not cleaned at sufficient frequency to prevent accumulation.

  • Result: Violation, Repeat
20-21.26(b)

Locker areas. Enough lockers / other suitable facilities not provided / used for the orderly storage of employees' clothing and other possessions. Lockers or other suitable facilities may be located only in the designated dressing rooms or in food storage rooms or areas containing only completely packaged food or packaged single-service articles.

  • Result: Violation, Corrected On Site
20-21.28(a)(03)

General. Equipment / utensils not in current use not stored in a clean and sanitary condition.

  • Result: Violation
20-36(a)

Operating a food service establishment with an expired Food Dealer's Permit.

  • Result: Violation, Repeat
Other known inspections
February 15, 2018
February 15, 2018
January 11, 2018

Posted to 1856 BARKER CYPRESS HOUSTON TX, 77084

This was posted to 1856 BARKER CYPRESS HOUSTON TX, 77084

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