- Cold Holding Temperature - 5 penalty points
The raw fish is in the sushi display case at an internal temperature of 41°F 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 employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The pesticides 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 dishwash machine 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 toaster ovens and ice machine located in the food establishment has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The soy sauce and refrigerated food is/are not stored in food storage areas.
- 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 . Floors under shelving and around equipment are not clean.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Ceiling vents in kitchen are dusty.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Broken refrigerator in sushi prep line.
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Regular | 01/13/2016 | 79 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar has/have adhering foreign material.
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Regular | 01/13/2016 | 97 |
- Cold Holding Temperature - 5 penalty points
The raw fish is in the sushi display case at an internal temperature of 41°F is not maintained at 34 °F or below.
- 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 sushi rice.
- 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 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Toxic containers reused for food service or food containers reused for toxic items. Sanitizing solution being held in reused food storage containers.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the small refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The red and green cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the kitchen has adhering foreign material.
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Regular | 09/11/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi case at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sushi rice that is displayed or held for service on or near the sushi bar is not marked, labeled, tagged or identified to indicate four (4) hours past the time when it was removed from temperature control.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the microwave oven and the door handles to the coolers located in the kitchen has/have adhering food or food particles.
- 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.
- 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.
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Regular | 05/18/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi case at an internal temperature of 45 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 cook is/are handling all ready to eat foods with their bare hands.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven door, bulk food storage containers and their lids, spice storage containers, cart by the fryer (remove the dirty foil and clean thoroughly), and shelf located in the kitchen 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pot and large container of food is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 01/09/2015 | 81 |
| No violation noted during this evaluation. | Regular | 01/09/2015 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sushi rice on or near the sushi prep area lacks written documentation.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The toaster 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. The microwave oven, doors and handles to refrigerators, shelves/racks, counters, food containers, and toaster oven located in the kitchen has/have adhering food particles and grease.
- 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.
- Food Protection - GRP (corrected on site)
TFER 229.164(j)(1) - Page 39. Displayed egg rolls on the buffet and the desserts past the sneeze guard must be protected from contamination.
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Regular | 09/11/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The selection of sushi is at an internal temperature of 41°F and is not being maintained at 34°F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 40 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The all employees is/are handling sliced oranges with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sushi rice on or near the sushi prep area lacks written documentation.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The greasy baskets and fryer strainer, toaster ovens, shelves, counters, all refrigerator and freezer door handles and fronts, the microwave oven door, and the pots with the black grease build-up on the bottom and sides located in the kitchen has/have adhering food particles, dirt, and grease. The 3 toaster ovens, the large plastic white bowl, and the plastic strainers 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 sushi prep counters located in the kitchen is/are not properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored bakery products are not marked with the common name of the food it contains.
- 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(2)(A) - Page 87. Single-service and single-use articles are not stored in a clean dry location.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and walkin cooler are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the sushi area and behind the fryers are not clean .
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Regular | 05/14/2014 | 75 |
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