- Cold Holding Temperature - 5 penalty points
The cut lettuce in water is not held at 41°F or less.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw meat is stored above pasteurized eggs in the reach in cooler. Beef and other items are stored below unpasteurized eggs in the walk in cooler.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Insect spray is stored above packages of chop sticks. The insecticide are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Store bought insecticide spray is being used in facility.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The flour scoop is caked with old flour.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The buckets of food are stored on the walk in freezer floor.
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Regular | 02/08/2016 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The mustard sauce and ginger sauce is in/on the walkin refrigerator at a temperature of 46°F- 49°F after cooling for since 10/19 at night. The teryaki sauce is in/on the walkin refrigerator at a temperature of 70°F - 85°F after cooling for 10/19 at 10pm.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The roe is at an internal temperature of 41°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 eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the rice. The frozen repackaged (raw fish, fish eggs, seaweed salad, and squid salad) that is located in the reachin freezerthat has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled. The bleach and soap mix are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. *for towels
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin freezer that is located in the kitchen is broken. The reachin refrigerator in the front did not have a readily available and visible thermometer. The food service workers 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 white cloths, paper towels, and blue cloths 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. *white cloth for beef *paper towels for salmon skin *blue cloths for carrots The rice warmer located in the main cook line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. (lid is damaged)
- Food Protection - GRP
Bags of rice in storage room stored a couple inches off the ground.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. *employee
- 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 | 10/20/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 42 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The shrimp is at an internal temperature of 35 to 40 degrees F and is not being maintained at 34 °F or below. Shrimp in walk in cooler at 56°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized glassware stored in the food preparation area are exposed to splash, dust, or other contamination. Stored on linen.
- 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. Liners on shelving in prep area. Icy build up on condensation line in walk in freezer, ice on floor, food on floor at hibachi grill.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the hibachi grills and at drain for ice maker are not clean .
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Change of Ownership | 06/29/2015 | 92 |
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