- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Plastic food container used as a scoop for the sweet and sour sauce. The egg rolls is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Fly glue strips along food prep areas. There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *employee food and drink inside reachin refrigerator above food for customers
- 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. >200ppm for sanitizer
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers/trays, cutting boards and door to the sushi reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *soy sauce conatiners used to store sauces in
- Food Protection - GRP
Dry spices in the storage room are not covered properly.
- 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. -shelving, knobs and handles and sliding doors to food prep coolers and reachin refrigerators -air vents
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *liquid waste on the ground around the dumpster area TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the in front walkins are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -restrooms TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Lights are out in the kitchen TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *in the buffet areas above the food *in the kitchen
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food establishment is not maintained in good repair. the hot water faucet at the 3-compartment sink is leaking
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Regular | 12/02/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
The raw shrimp and raw oysters is in/on the walkin refrigerator at an internal temperature of 41 - 42 and is not maintained at 34 °F or below. The five spiced sauces in oil is in/on the Mongolian Grill line at an internal temperature of 50°F - 55°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 potato pieces in buckets is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sushi rice.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Fly glue strips along food prep areas.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils on knife rack holder and shelves in the walkin refrigerator located in the kitchen has/have adhering food or food particles. The food containers and door to the sushi reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The containers of vegetables are not covered during storage (under fan vent in the walkin refrigerator)
- 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. -knobs and handles and sliding doors to food prep coolers and reachin refrigerators
- 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)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . *storage area TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the oven walkin refrigerator, walkin freezer, and kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the in front walkins are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -restrooms TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Light is out in the walkin refrigerator. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent a hood. TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *in the buffet areas above the food
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food establishment is not maintained in good repair. The food prep sink hot water faucet handle is not in good repair The handles at the 3-compartment sink is leaking at the gooseneck (middle) when turned on.
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Regular | 09/02/2015 | 76 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sinks in the food establishment are used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Cardboard is under the meat slicer in the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Light is out in the walkin refrigerator. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent-a-hood.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food establishment is not maintained in good repair. The food prep sink and handwashing sink in the dishwashing area are leaking.
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Follow-up | 06/08/2015 | 90 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waitress is handling sliced lemons with her bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw shrimp is stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the sushi prep area and 3 compartment sink area are used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies and fruit flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled. The bug sprays are present in the kitchen and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The walkin refrigerators in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. Knives were stored between the food prep table and reachin refrigerator. The storage containers and ice scoop located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator located in the kitchen is not properly sanitized. The reach refrigerator has dirty gaskets and shelves. The ice machine located in the kitchen has adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The chicken and vegetables are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Floors underneath all equipment in the kitchen are not clean.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Some lights are missing shields and several shields are cracked in the food establishment.
- 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.
- 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 | 06/02/2015 | 73 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mushrooms, dumplings, sesame chicken, cooked green beans and fried rice is in/on the steam table at a temperature of 95°F - 120°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The lime and dented can is/are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the ice machine area is used for purposes other than handwashing. -rubber gloves and scouring pads in hw sink
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Toxic Items Properly Labeled/Stored/Used - 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. >200ppm bleach
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives, knife rack, can opener, shelves in the reachin refrigerators and utensils located in the kitchen has/have adhering food or food particles. The shelves located in the food prep cooler and food containers is/are rusted, cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. -knobs and handles and sliding doors to food prep coolers and reachin refrigerators -paper towel dispensers -storage racks
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and walkin refrigerators are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the oven walkin refrigerator, walkin freezer, and kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the in front walkins are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -restrooms TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged.
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Regular | 03/02/2015 | 74 |
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled. The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm bleach
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of <50 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the ice machine area is obstructed and dirty water is backed up into the sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives, knife rack, and utensils located in the kitchen has/have adhering food or food particles. The buckets labeled NRC 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 food prep cooler and food containers is/are rusted, cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Scoop in ice.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw frozen chicken and meat on the food prep table and in the food prep sink 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. -knobs and handles and sliding doors to food prep coolers and reachin refrigerators
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and walkin refrigerator (big and oven one) are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the oven walkin refrigerator, walkin freezer, and kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the in front of oven walkin refrigerator are not fitted with coving or closed and sealed.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -vent hood area -storage room TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. -vent hood area
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 12/02/2014 | 81 |
- Cold Holding Temperature - 5 penalty points
The garlic in oil mixture, diced cantaloupe w/cream sauce, shredded cheese, and cut up watermelon is/are at room temperature with an internal temperature of 76°F (garlic/oil), and 44°F - 54°F and is not being maintained at 41 °F or below. The raw shrimp is in/on the mongolian grill area at an internal temperature of 38°F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The Singapore noodles, chicken sticks and sesame balls is in/on the steam table at a temperature of 110°F - 125°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drinks inside reachin refrigerator (sushi and under the cooking line reachin refrigerator)
- 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. >200 ppm Containers of burn cream stored in reachin refrigerator are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The white reachin freezer (non-commercial) and walkin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the reachin refrigerators 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 ice bin. Plastic cup being used as ice scoop in ice bin at the serving station The in-use utensils used for preparation or serving in the walkin refrigerator are not stored in a manner to prevent contamination of the product. Plastic food container inside the plum sauce
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- 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. Door handles and clear display doors on the reachin refrigerators have adhering foreign matter
- 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)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and walkin freezer are not clean .
- 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.
- 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. Emits daylight - back door
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/02/2014 | 71 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw chicken.
- 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 cutting board, the cracked large container, and cracked plastic lid located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bulk food storage container, the refrigerator and freezer doors located in the kitchen has/have adhering food or food particles. The rice cooker on the buffet line 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 - 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.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The containers of food are not covered during storage.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food establishment are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the mop sink area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 03/04/2014 | 90 |
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