- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The thawed fish and cooked noodles that are located in the prep cooler and walkin refrigerator 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
The cook is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Observed sushi chef eating on the prep line.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. Observed bottles of cleaners not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and soda nozzles located in the food establishment 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. Observed buckets being reused for storage of chicken and spices. 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The chicken, vegetable, and drinks are not stored in food storage areas. Obsevered chicken, vegetables, and drinks being stored on walkin floor.
- 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 on the food prep table.
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Regular | 12/18/2015 | 86 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an excessive concentration of >400 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The beverage machine noozle located in the bar has/have adhering foreign material.
- 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: shelving, railing, storage areas and tops, doors, handles of all equipment.
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Regular | 08/26/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood ( snapper 37.4 F) (salmon 36.5F) and (smoked salmon 40.1F)is in/on the sushi bar display case at an internal temperature of 36 F to 40 F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The oranges is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing - 4 penalty points
The server did not follow procedures for proper handwashing. A server after eating did not wash her hands for the 20 sec duration.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 30 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The in-use utensils knives used for preparation or serving in the sushi bar are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Utensils such as spoons, fork, spatulas, tongs are not protected from potential contamination.
- 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: shelving, railing, storage areas and tops of, door handles and gaskets of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer. Towels being used to dry out red meat and to cover vegetables.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The middle light under the venti hood in the kitchen does not have a shield.
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Regular | 08/26/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the top of prep cooler at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the sushi bar reach ins at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below. The sauces at sushi bar 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 cream cheese is/are stored in contact with or under the eggs, raw in-shells. Raw chicken above raw beef in walk in cooler. Bowls stored in contact with lettuce for salad.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets on left prep cooler, interior of same prep cooler, beverage station ice bin, soda dispenser-undersides, and tea nozzles located in the food establishment has/have adhering foreign material. The cup used to build tower sushi 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. Using towels as food contact surfaces for ready to eat foods and underneath cutting boards The sushi plates(chipped) located in the sushi bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. 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.
- 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. Also, need to indicate asterisk for smoked salmon.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. Piping behind cook line has encrusted grease.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered in employee and customer women's restrooms. Handsink pulling from wall in employee rr. TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door in employee restroom.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.(side doors open at dumpster).
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the grill area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink and server station area are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet at the handsinks at prep area and server station are not maintained in good repair. Floor drain at dishmachine in disrepair.
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Regular | 04/17/2015 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables are stored in contact with or under the raw eggs.
- 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 Adequate & Access - 3 penalty points
The handwashing sinks in the employtees' and customers' restrooms are not providing sufficient hot water for handwashing.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezer and ice bin located in the kitchen have adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets in the kitchen are not maintained in good repair.
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Regular | 12/18/2014 | 83 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The 4 compartment sink is set earlier than needed and the water temperature is less that 110°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun, holster, ice bin and the cooler located in the bar have adhering foreign material. The cutting board located in the bar is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 08/26/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw eggs are in the prep cooler and counter at an internal temperature of 59°F and 67°F respectively and are not being maintained at 45 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Vegetables are being rinsed in the 3 compartment sink and not the food prep sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the sushi bar is not providing sufficient hot water for handwashing. Hot water temperature is 95°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified food manager is not on duty.
- 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. Gaskets are dirty.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave ovens do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/02/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic butter is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The eggs, raw in-shells is at an internal temperature of above 45°F and out at room temperature 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 and wine is/are stored in contact with or under the raw meat(shrimp and tuna). Three small bowls of product in direct contact with lettuce.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms is not providing sufficient hot water for handwashing. Observed water at 86°F-97°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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. Container of sanitizer is empty at dishmachine for past 2 days per manager.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area near the wok station and food prep sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators(3) in the sushi bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The 2-compartment sink located in the food prep sink area has/have adhering foreign material. Lid to ice at wait station has black build up. Tea and drink nozzles have build up. Using wet towels underneath cutting boards. The rice container 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 shelves located in the walkin refrigerator has/have adhering food or food particles. Some shelving in walk ins rusted. The in-use utensils used for preparation or serving ice in the waiters' station are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Several dated to expire 1-25-14.
- 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. Using linens and foil on shelving.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered in the employee restroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the mopsink area and employee restroom are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink area are not fitted with coving or closed and sealed.
- 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 | 04/09/2014 | 73 |
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