- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is in the display case at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. The cooked vegetables and raw eggs is at an internal temperature of 50 to 59 degrees F and is not being maintained at 41 °F or below. The cooked fish and cream cheese is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables are stored in contact with or under the raw chicken.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug spray are present in the kitchen and are not needed for food service operations.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken. 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
The ice machine and soda nozzles located in the food establishment have adhering foreign material. The service utensil located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The rice cooker 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.
- 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 | 01/12/2016 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The spicy tuna, eel, crab stick, and shrimp is at an internal temperature of 48°F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the server station area. The hand soap dispenser was not working properly.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in cooler located in the sushi prep area has/have adhering food or food particles. The reach in cooler has food particles on the inside and outside surfaces which must be cleaned. The in-use utensils used for preparation or serving of the tempura scoop in the sushi prep area are not stored in a manner to prevent contamination of the product. The toaster oven located in the sushi prep area has/have adhering food or food particles. The rice cooker 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the sushi prep area, grill area, 3-compartment sink area and the prep sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the grill area and sushi prep area are not clean .
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead insects, or other pests were in the prep sink area of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the hand sink in the 3-compartment sink area is not maintained in good repair.
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Regular | 09/08/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp is/are at room temperature with an internal temperature of 72°F and is not being maintained at 41 °F or below. The raw shelled eggs is at an internal temperature of 75°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw seafood is/are stored in contact with or under the raw chicken.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Has been sanitizing, washing then rinsing dishes.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the sushi area has/have adhering food or food particles. The ice machine located in the food prep area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Regular | 05/07/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Homemade dressings containing mayo must be 41°F. The fish/seafood is on the cooler display at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked crawfish are stored in contact with or under the raw beef and seafood product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the sushi line.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Soap in the bottle is not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knives located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 01/21/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
Sushi rice and eggs at 70°F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw meat stored over vegetables.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the sushi bar. No hand drying provisions were available at the handwash facilities in the sushi bar.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 09/05/2014 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Food service worker was wiping hands on soiled apron Utensil handles are stored in the food product
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- 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 | 05/14/2014 | 89 |
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