- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Reusing liner underneath dishware. Reusing portion cup to take up rice. The blenders used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The taped handle to pan located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The interior True cooler located in the food preparation area has/have adhering foreign material. The ice maker(black growth) and rice warmer located in the food establishment has/have adhering food or food particles.
- Food Protection - GRP
Frozen tuna above precooked foods.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris inside beer cooler case. Black dishcart is dirty. Shelving dirty at fryer and plexy glass damaged. Freezer has large amount of ice build up.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side doors open and drain plug missing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food prep, underneath shelving and warewash area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food prep area and 3-compartment sink area are not clean. TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the mop sink area are not installed or attached.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Plumbing- GRP
3 compartment sink caulk moldy. Dirty strainer bowl at sink. TFER 229.166(i)(5) - Page 94. The faulty sink in the sushi bar is not maintained in good repair. Sink was initially off due to leak.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/12/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi case at an internal temperature of 50 to 54 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Peppers in direct contact with moldy shelving in walk in cooler. The bread crumbs is/are stored in direct contact with the bottom of pan. Ice scoop handle contacting ice.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Pot scrubber in food prep sink. The handwashing sink in the food preparation area is used for purposes other than handwashing. Obtaining drinking water from handsink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of soap and spray bottle at dishcart are not properly labeled. Containers of soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers of medicine and butane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Reusing liner underneath cutting board. Reusing liner underneath dishware. The gaskets located in the reach in at sushi bar and upright True Cooler(shelving and exterior where gasket seals) has/have adhering foreign material. Shelving in walk in cooler moldy. 3 compartment sink moldy. Single service, single use and clean sanitized dishes stored in the storage shelving area are exposed to splash, dust, or other contamination. The blenders used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. (Sesame seeds) TFER 229.164(i)(1) - Page 38. The ice and rice is/are not covered during storage. Cover rice and ice during slow periods. Personal food stored with consumer items. Frozen tuna above precooked foods.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris inside beer cooler case. Tables and prep counters have debris. Black dishcart is dirty. Shelving dirty at fryer and plexy glass damaged. Shelving at front sushi bar dirty. TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Dishcart is rusted and needs to be removed.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Dumpster tops missing on one dumpster and side doors open on the other one.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food prep, underneath shelving and warewash area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food prep and 3-compartment sink area are not clean.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Laundry/Living Quarters - GRP
TFER 229.167(d)(10) - Page 104. Living or sleeping is not permitted in areas used for conducting food establishment operations. Observed play pen and stroller in storage area.
- Plumbing- GRP
3 compartment sink caulk moldy. Water heater corroded. TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/18/2015 | 81 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked pork and cream cheese walk in cooler has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after drinking.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The water dispenser used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. The ice scoop and holder and microwave located in the food service/dispensing area has/have adhering debris. Shelving in walk in has food debris. The gasket on the Beverage Air reach in located in the food service/dispensing area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Sashimi bento box is not asterisked on lunch menu.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Rice scoop does not have a handle.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Damaged drain cart at dishmachine-very rusted, also. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Wire shelving with fryer baskets have grease accumulation.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area and men's restroom are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Back door is missing self closure device.
- Plumbing- GRP
Men's toilet leaking at flush valve.
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Regular | 02/09/2015 | 76 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice with egg and plain, white rice are held on the counter at a temperature of 97°F and 122°F and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The soup is/are stored in contact with or under the raw pork.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the rice. The all ready to eat foods that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The upright freezer and beer type cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The blender, shelving and freezers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Rusted cart for cleaned utensils is not approved. Foil liner is not approved inside cooler. Wire on lid to pot and taped handle to large spoon. The shelving in the walk in cooler and fan guards located in the walkin refrigerator has/have adhering mold.
- Food Protection - GRP
Raw chicken above prepared items in freezer.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
Men's restroom vent is not secured.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open. No self closure device on back door.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mopsink is not maintained in good repair. Cold off at front handsink.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 10/15/2014 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling vegetable with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the rice.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the sushi bar is not providing sufficient hot water for handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The blender, toasters, food containers, shelving and freezers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The wooden spoon, strainer, and paddle located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted cart for cleaned utensils in not approved.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
Men's restroom vent is not secured.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at the vent hood.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open. No self closure device on back door.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Follow-up | 06/23/2014 | 72 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the sushi display case and the reachin refrigerator under it at an internal temperature of 50 to 54 degrees F and is not maintained at 34 °F or below. The raw fish/seafood is on the reachin cooler from yesterday at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the glass front cooler at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sushi rice on or near the sushi bar is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. Procedures for using time monitoring for food safety are not followed for the sushi rice.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The two refrigerators in the sushi area (the south one is off) and the glass front refrigerator in the kitchen is not holding cold potentially hazardous foods at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the sushi area is not providing sufficient hot water for handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The in-use utensils used for preparation or serving in the sushi area are not stored in a manner to prevent contamination of the product. The beer-type refrigerator, food containers and container storing drink lids located in the kitchen has/have adhering food or food particles. The wooden shelving units, two freezers, toaster oven in the sushi area, blender, and several food containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The strainer, wooden paddle used for the sushi, and plastic spoon located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The rusty cart for clean dishes located in the dishwash machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
The men's restroom vent is falling out of the ceiling.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 06/20/2014 | 70 |
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