- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the walkin refrigerator at an internal temperature of 41 degrees F or below and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice cream machine, tenderizer,and ice bins located in the food establishment have adhering foreign material. The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
|
Follow-up | 01/06/2016 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the counter at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The chicken is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is at an internal temperature of 115 to 119 degrees F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. 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 server station.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can openers and tea urn spigots located in the food establishment have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean .
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/04/2016 | 74 |
- Cold Holding Temperature - 5 penalty points
The raw shrimp and fish is at an internal temperature of 41°F and is not being maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The garlic in oil is/are stored in contact with or under the raw beef 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 - 3 penalty points
No hand drying provisions were available at the handwash facilities in the ice machine area.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Shared | 10/02/2015 | 81 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf, spice containers, racks, counters, large food containers, and food container lids located in the kitchen has/have adhering food or food particles. The microwave oven in the waiters' station and the blender above the sinks in the kitchen 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 cracked bus tubs, and knifes located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food slicer, and meat grinder located in the food establishment has/have adhering food or food particles. The ice machine, can opener located in the kitchen 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. Single-use articles used as scoop in rice, flour and salt buckets. Buckets of Soy Sauce are being reused for food product storage in the kitchen. The soda fountain drink nozzles, and back slash located in the drink station in customer service area has/have adhering foreign material. The in-use utensils used for preparation or serving in the kitchen and in the grill station are not stored in a manner to prevent contamination of the product. Observed in use utensils stored in standing water at 34°F in the grill station.
- 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. Counters are not free of dust, dirt, food residue, and other debris
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site)
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open.
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Shared | 07/02/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish and shrimp is at an internal temperature of 42 - 62°F and is not being maintained at 41 °F or below. Fish observed in reachin refrigerator at 53°F Shrimp observed in reachin refrigerator at 42°F Shrimp & Fish in walkin refrigerator at 41°F Shredded cheese/Mayo observed in reachin refrigerator at 62°F
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Observed an employee washing/rinseing sanitary cloth in the empty compartment of the 3-compartment sink next to the compartment they are using for thawing. The handwashing sink in the kitchen is used for purposes other than handwashing. The employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The reachin refrigerator is not holding cold cheese at 41°F (raw seafood at 34°F). Observed tow reachin refrigerator units at 62°F and 87°F.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The fly bait and sticky fly trap paper are present in the kitchen and are not needed for food service operations.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf, spice containers, racks, counters, large food containers, and food container lids located in the kitchen has/have adhering food or food particles. The microwave oven in the waiters' station and the blender above the sinks in the kitchen 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 cracked bus tubs, and knifes located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food slicer, and meat grinder located in the food establishment has/have adhering food or food particles. The in-use utensils used for preparation or serving in the kitchen and in the grill station are not stored in a manner to prevent contamination of the product. Observed cut out plastic bottle used to scoop the cooked rice in the kitchen. Observed in use utensils stored in standing water at 34°F in the grill station. The ice machine, can opener located in the kitchen 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. Single-use articles used as scoop in rice, flour and salt buckets. The soda fountain drink nozzles, and back slash located in the drink station in customer service area has/have adhering foreign material.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken are being thawed improperly. Chicken is submerged in water in 3-compartment sink.
- 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)(A) - Page 98. Inside trash receptacles are not covered.
- 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 | 07/01/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The imitation crab, noodles, and cut melons is at an internal temperature of 45 to 60 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the raw shrimp at an internal temperature of 41 degrees F on the grill buffet area and is not maintained at 34 °F or below. The fish/seafood is in/on the raw shrimp and fish being thawed in the sinks of water at an internal temperature of 55 to 60 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared 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
Other. The cook rinsed out the wiping cloth that was used to clean a shelf in the wok that will be used to cook food.
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food scoops, shelf, spice containers, racks, counters, large food containers, and food container lids located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the cups used as scoops. The microwave oven in the waiters' station and the blender above the sinks in the kitchen 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 cracked bus tubs located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish and shrimp is/are being thawed improperly.
- 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.
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Regular | 04/03/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken is at an internal temperature of 45 to 49 degrees F in the bottom shelf of the prep-table and is not being maintained at 41 °F or below. The fish/seafood is in/on the raw fish, and raw shrimps at an internal temperature of 40 to 42 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 all ready to eat foods (hello) with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The chop garlic oil mixture is/are stored in contact with or under the raw chicken. The vegetables and raw beef is/are stored in contact with or under the eggs, raw in-shells.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the 3-compartment sink and dishwasher machine in the food establishment and the potable water system. There is a direct connection between the faucets and a hoses.
- 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
The food slicer located in the food establishment has/have adhering food or food particles. The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product. Observed ice scoop handle stored in contact with the ice for customer consumption. The utensils and equipment's located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
The food service workers's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. The equipment or utensil that is in use does not provide protection from contamination. They are using single service articles to scoop dry food.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw chicken is/are being thawed improperly.
- 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. Outside of equipment's are not clean.
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Follow-up | 01/23/2015 | 77 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The pasta is in/on the reachin refrigerator at a temperature of 50 to 54 degrees F after cooling for 13 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mussels is in/on the prep table at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. The sprouts, and noodles is at an internal temperature of 45 to 49 degrees F in the Hibashi bar and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin and walkin refrigerator at an internal temperature of 45 to 50 degrees F and is not maintained at 34 °F or below. Raw shrimps observed at 50 °F in the Hibashi Bar. Raw shrimps and raw fish observed at 38-40°F in the reachin refrigerator and in the walkin refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw shrimps and ready to eat food is/are stored in contact with or under the eggs, raw in-shells. The all ready to eat foods is/are stored in contact with or under the raw shrimp.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the 3-compartment sink and dishwasher machine in the food establishment and the potable water system. There is a direct connection between the faucets and a hoses.
- Personnel with Infections Restricted/Excluded (corrected on site) - 4 penalty points
TFER § 229.163(d)(1)(B)(ii); page 24; (d) Disease or medical condition. (1) Responsibility of the person in charge to require reporting by food employees and applicants. The permit holder shall require food employee applicants to whom a conditional offer of employment is made and food employees to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including the date of onset of jaundice or of an illness specified under subparagraph (C) of this paragraph, if the food employee or applicant: (B) has a symptom caused by illness, infection, or other source that is: (ii) a lesion containing pus such as a boil or infected wound that is open or draining and is: (I) on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover. Observed the chef with and open wound in his right hand without and impermeable cover.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Observed an employee rinsing a cutting board in the empty compartment of the 3-compartment sink next to the compartment they are using for thawing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink and the dishwaher machine area is at an inadequate concentration of 10 PPM and 10 PPM respectively 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
The utensils and equipment's located in the food establishment has/have adhering foreign material.
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Regular | 01/20/2015 | 62 |
- Cold Holding Temperature - 5 penalty points
The raw chicken, raw beef, king crab, eggs raw in shell, pasta salads, cooked eggs and tomatoes (slice) is at an internal temperature of 50 to 59 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator and walkin refrigerator at an internal temperature of 37 to 45 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables and ready to eat food (mac & cheese) is/are stored in contact with or under the raw chicken. There are broken eggs in the carton.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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. All ready to eat food is been label just with the day of the week.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the 3-compartment sink and dishwasher machine in the food establishment and the potable water system. There is a direct connection between the faucets and a hoses.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks in and around the kitchen and the prep-area. Observed several fly tapes hanging in the food preparation area.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the dishwash machine area is inaccessible to food service employees. Hand sink is blocked with dirty utensils and buckets.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed a knife stored between the prep-cooler and the prep-table. The knive and food slicer located in the food establishment has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
Observed 2 trays of raw shrimps stored in the prep-area floor.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken and seafood is/are being thawed improperly.
- 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. The outside of the equipment's are not clean. The paper towel dispensers are not clean.
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 01/05/2015 | 64 |
- Cold Holding Temperature - 5 penalty points
The cooked pasta 46- 52°F, raw beef 55°F, raw chicken 53°F, raw shrimps 50°F, eggs raw in shell 54°F, seafood salad 53°F and crab salad 51°F located in the Hibachi area and in the buffet area are at an internal temperature of 46 to 54 degrees F and is not being maintained at 41 °F or below. The eggs, raw in-shells is in/on the kitchen prep table at an internal temperature of 71 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not maintained at 34 °F or below. Observed oysters and mussels at an internal temperature of 51°F and 52 respectively inside the reachin refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The fruits are stored in contact with or under the raw chicken in the walkin refrigerator. Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Observed a lemon container been cooled inside the ice for customer consumption in the waiters station. The raw shripms are stored in contact the utensil use to scoop/handle raw chicken inside the reachi refrigerator.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connected to the faucet in the dishwash machine area and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open cups of water and soda in the Hibachi area. The handwashing sink in the dishwash machine area is used for purposes other than handwashing. Observed plates stored inside the hand sink located in the dishwasher area. Observed several fly tapes hanging in the food preparation area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink and the dishwaher machine area is at an inadequate concentration of 0 PPM and 10 PPM respectively to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the waiters' station and in the kitchen are not stored in a manner to prevent contamination of the product. Observed knives stored in between equipments in the kitchen. Observed ice scoop store with the handle touching the ice in the waiters station.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The trays with raw chicken, and buckets with food are not stored in food storage areas. Observed the trays with raw chicken, and buckets with food stored in the walkin refrigerator floor.
- 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. The doors, handles and outside of the equipments are not clean. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Bare wood shelf and small table are not smooth, non-absorbent and easy to clean.
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Employee restroom door is not equipped with a tight fitting and self-closing door.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. There is one filter missing in the vent hood.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 10/02/2014 | 74 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 40 to 53 degrees F and is not maintained at 34 °F or below. The raw beef, raw chicken, eggs-raw in shell, garlic and slice watermelon is at an internal temperature of 57°F, 49-57°F, 56°F, 45°F and 46°F respectively and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The fruits are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the waiters' station and grill station is used for purposes other than handwashing. Observed employee dumpting sanitizer water inside the hand sink in the waiter's station. Observed sponges stored inside the hand sink located in the grill station. Observed several fly tapes hanging in the food preparation area.
- 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. Frozen oysters records for parasite destruction are not retained.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer concentration inside the bucket at 200 ppm of bleach.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are rinsing off the sanitizer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen and in the grill station are not stored in a manner to prevent contamination of the product. Observed a utensil without a handle been used to scoop the cooked rice in the kitchen. Observed in use utensils stored in standing water at 74°F in the grill station.
- 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. Bare wood shelf is not easy to clean.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Employee restroom door is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 06/04/2014 | 71 |
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