- Hot Holding Temperature (corrected on site) - 5 penalty points
Rice held at 77°F, no log or time marking maintained.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Eggs stored over other food items in walk in cooler and prep table.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Cooked noodles and rice in walk in cooler are not dated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Hand sink in sushi bar used for defrosting food.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom and warewash area.
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
On line non-ANSI Food Handler cards are not transferred to Fort Worth Food Handler cards.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sponges being used. 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.
- 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. Outer garment laying on case of single use lids.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the ice maker area of the establishment. Dead roach on ice machine.
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Regular | 12/14/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The defrosted fish is at a temperature of 43°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The log for the sushi rice is not being adequately maintained. The cooked noodles 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
Bowls are in the hand sink in the ware wash area.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the warewash sink area is inaccessible to food service employees.
- 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 warewash area. No hand drying provisions were available at the handwash facilities in the warewash sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer has adhering food matter on its surfaces.
- Food Protection - GRP
The ice scoops in the ice maker and ice bin have their handles in contact with ice. TFER 229.164(i)(2) - Page 38. The cases and containers of food is/are stored on the floor of the walk in cooler and freezer and in the dry storage area.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish/seafood is/are being thawed improperly.
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Regular | 08/20/2015 | 78 |
| No violation noted during this evaluation. | Regular | 04/14/2015 | 100 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Eggs are stored over other foods.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sushi rice used yesterday and that was on time control is being used to prepare sushi rolls.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Seafood is being thawed in the hand sink at the sushi bar.
- Handwash Facilities Adequate & Access - 3 penalty points
The hot water at the hand sink in the hibachi area is not reaching 100°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
There is only one Certified Food Manager. Each facility must have a Food Manager for each shift.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
The cutting boards for the sushi chefs are too close to hand sinks. TFER 229.164(i)(2) - Page 38. The sno peas and Kikkoman sauces is/are stored on the floor in walk in cooler.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish/seafood is/are being thawed improperly.
- Single-service/Single-use Articles - GRP
Single use containers are being re-used.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the dishwash machine area is not maintained in good repair. The sprayer hose faucet is leaking.
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Regular | 04/14/2015 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Sushi rice wrapper stored on hand sink splash guard. Eggs stored over other food items.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Cooked noodles in walk in cooler are not dated.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Several on line cards are not transferred to Fort Worth Food Handler cards.
- Food Protection - GRP
No information available.
- Food Protection - GRP
Food items stored on floor in walk in cooler and freezer. TFER 229.164(i)(1) - Page 38. The cooked noodles and broccoli is/are not covered during storage.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location. On floor in dry storage area. Sponge noted at sushi prep area.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Employee restroom does not have a covered trash can.
- Plumbing- GRP
Sprayer at dish area is leaking. Dish machine has a water leak at top of unit.
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Regular | 12/09/2014 | 80 |
- Cold Holding Temperature - 5 penalty points
Shrimp held at 41°F in walk in cooler. Some sushi fish is held at 38°F in sushi case.
- Hot Holding Temperature - 5 penalty points
Sushi rice is held at 79°F. No current logs are available to identify how long rice is held.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Cigarettes stored in prep refrigerator.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- 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. No certified food manager on duty.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Rice scoop and paddle stored in water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen food items is/are not stored in food storage areas. Stored on floor 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the dishwash machine area of the establishment.
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Regular | 08/19/2014 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The spicy tuna in the under counter prep table in the sushi area is held at 40°F. Shrimp in the rear cooking area prep table is held at 40°F. Raw fish in walk in and sushi bar are at 34°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Bottled drink and open cup stored in sushi area.
- Approved Source/Labeling - 4 penalty points
Freezer has been removed and there is no process for ensuring raw fish is frozen as required.
- 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. No certified food manager on duty.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The right prep table in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Spoon and knife stored in water at sushi bar.
- Food Protection - GRP
Food stored on floor in walkin cooler and walk in freezer.
- 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. Exterior of ice maker has accumulating dust.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 04/15/2014 | 78 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
Hot water at the hand sink near the ice bin has insufficient hot water flow.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The only working hand sink is filled with papers and glue traps.
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Soda gun holster at one end of bar does not have a drain line attached.
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Regular | 03/19/2014 | 87 |
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