- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The drinks and soy sauce are stored in contact with or under the raw chicken and beef. Observed raw chicken and beef stored above customer drinks in the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The noodles, chicken, and beef that is/are located in the walkin 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
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks on prep table.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the cash register and 3 comp sink areas.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of clear cleaning chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven 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 grill area. Observed single-use soy sauce buckets being reused for storage of salt/sugar/flour. The soda nozzles and microwave located in the drink station have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The drinks intended for sale to customers are not stored in food storage areas.
- Lockers/Dressing Rooms - GRP (corrected on site)
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. Observed employee items stored with food items intended for sale to customers.
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Regular | 12/15/2015 | 79 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. Cook did not wash his hands for the required time of 20 sec.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the prep area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. styrofoam cup used to scoop sugar. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
No information available.
- 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. These areas still include: shelving, railing, tops, doors, door handles of equipment and storage areas
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Follow-up | 08/21/2015 | 89 |
- Hot Holding Temperature - 5 penalty points
The orange chicken is in/on the steam table at a temperature of 122.5 F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The carrots, and broccoli is/are stored in contact with or under the raw chicken. The establishment had not put away their shipment for the day and it was thawing out so the juices of the chicken started to spill onto the floor, this chicken was stored next to the carrots and broccoli.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The rice mixes that is/are located in the walkin 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.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees are not washing their hands for the required twenty second duration. Employees are also turning off the faucet with their bare hands after washing their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the front of house sanitizer bucket is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The slicer located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized rice scoop, knives stored in the front of house and kitcken are exposed to splash, dust, or other contamination. The prep table 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 equipment or utensil that is in use does not provide protection from contamination. Spoons, spatulas, tongs and/or any other utensils used in the food preparation process need to be covered/protected from potential contamination.
- 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 Protection - GRP
TFER 229.164(i)(1) - Page 38. The red meat is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The poultry, carrots, broccoli, red meat is/are not stored in food storage areas.
- 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. These areas include: storage areas, railing, shelving and tops of equipment.
- 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. Towels when not in immediate use are left outside of the sanitizer bucket.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- 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 | 08/18/2015 | 67 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the grill at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef is/are stored in contact with or under the raw chicken. Blood spillage observed on lid of potato starch container.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- 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 walkin freezer. The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Soy sauce stored improperly. Raw meat above vegetables and egg rolls in walk in freezer.
- 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.
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Regular | 04/15/2015 | 75 |
- Cold Holding Temperature - 5 penalty points
The sushi rice is 87 is at an internal temperature of 85 to 89 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin drawer at an internal temperature of 42 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The rice is/are stored in contact with or under the raw beef product. The beverages is/are stored in contact with or under the raw chicken. Used gloves on cutting board at sushi area.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the sushi prep cutting board.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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 in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Rice spatula and knives(at sushi prep) improperly stored. Wet towel underneath cutting board. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer. Using grocery bags for food storage.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Handles are lying inside meats to be cooked. Food in floor of walk in freezer. Raw meat above vegetables in walk in freezer. The equipment or utensil that is in use does not provide protection from contamination. Using bowl to take up sugar. Need scoop with handle.
- 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.
- Floors, Walls and Ceilings - GRP
Walk in cooler door is not self closing and there is no way to close it when employee is inside unit.
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Regular | 12/15/2014 | 72 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
Fly swatter at prep. Product on floor in walk in cooler.
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Follow-up | 08/27/2014 | 97 |
- Cold Holding Temperature - 5 penalty points
The chicken(raw and dated 8-25-14) and eggs is in/on the walkin refrigerator at an internal temperature of 48 to 49 degrees F and is not being maintained at 41 °F or below. Sour cream, cream cheese, and recently prepared meat observed at 48°F. The fish/seafood is in/on the reach in drawer at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Half eaten burrito inside customer rice in rice warmer. The rice is/are stored in contact with the exposed, half-eaten burrito.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold meat, sour cream and cream cheese at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink 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 handsink in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Rice spatula in lukewarm water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Fly swatter at prep. Condensation in walk in cooler and walk in freezer.
- 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.
- Floors, Walls and Ceilings - GRP
Walk in cooler door is not self closing. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean .
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Regular | 08/26/2014 | 69 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
sushi rice
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling - 4 penalty points
No information available.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
No information available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
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Change of Ownership | 04/08/2014 | 76 |
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