- Cold Holding Temperature - 5 penalty points
The raw seafood is at an internal temperature of 37°F - 41°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw seafood and tofu 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. *92°F - 94°F at women's and men''s hw sink
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- 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. Each item that is to be consumed raw needs to be individually marked with asterisk. Provide asterick on Consumer Advisory Statement
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. *on grass
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin refrigerator (SANYO) and rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 11/13/2015 | 82 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Topped out at 96°F in both restrooms.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged.
|
Regular | 07/16/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat food is stored in contact with or under the eggs, raw in-shells.
- 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 (corrected on site) - 3 penalty points
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.
- 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. Each item that is to be consumed raw needs to be individually marked with asterisks or other similar marking.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 03/03/2015 | 82 |
- 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3 compartment sink area and front handsink area are damaged.
|
Regular | 11/11/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is in/on the reachin refrigerators and sushi display case at an internal temperature of 40°F - 41°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 lemons with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. washed hands at 3-compartment sink
- 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms is not providing sufficient hot water for handwashing. 92 - 94°F in male and female restrooms
- 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. >200 ppm sanitizer bucket for bleach
- 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. Owner's food manager card was expired. 2013 Your employee's Fort Worth Food Manager's Certificate is not available.
- 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. Soda dispensing machine (not nozzles) have adhering foreign matter.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. on grass TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Testing strips not provided for bleach sanitizer Thermal strips or waterproof thermometer was not provided for the high temp dishmachine
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster oven, mini fridge, and rice cookers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 06/05/2014 | 71 |
Restaurant representatives - add corrected or new information about Nha Trang, 1508 W Magnolia Ave, Fort Worth, TX 76104 »