- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef is at an internal temperature of 45°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 41-45°F and is not maintained at 34 °F or below.
- 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 cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soft drink dispenser located in the kitchen has/have adhering food or food particles.
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Regular | 10/06/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sushi roll (63.4 F), Chichen (68.3 F), Tuna sushi roll (63.1F) is at an internal temperature of 63 F to 70 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw chichen is/are stored in contact with or above the raw beef product. The all ready to eat foods is/are being prepared on or with the food prep table that was contaminated by the raw beef product. The cook was handling red meat and ready to eat vegetables.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. All service employees need to makes sure to wash their hands after bussing their tables and handling dirty dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The chef is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. The chef needs to make sure that he does a daily check of his line in accordance to proper sanitation practices. Meaning the use of a spoon or a utensil insead of with his glove.
- Evidence of Insect Contamination - 3 penalty points
flies and gnats were observed in or around the ice machines.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the server station has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
The Male employees's were observed preparing food wthout a beard guard while and/or contacting clean food contact surfaces.
- 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. Areas around the top of the tea urn.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Soufles around the service station next to the soups need to have a tray underneath them and need to be turned upside down.
- 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.
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Regular | 06/23/2015 | 74 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees' Food Handler Cards are expired.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the RESTROOM of the establishment.
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Regular | 05/23/2015 | 94 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing.
- 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 expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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. Facility does not have T strips.
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Regular | 02/11/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw tuna and salmon is in drawer food prep cooler at an internal temperature of 39°F - 42°F and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. -did not wash hands when switching tasks (touching hat and slicing lettuce)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The front food prep cooler in the server station and ice cream freezer did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The wall to the ice machine, shelves in the coolers/freezers, and meat slicer located in the kitchen has/have adhering condensation, food and/or foreign matter.
- 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, edges of the opening to the ice machine 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. unfinished wood surfaces in the dishmachine area
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
Mop hose stored in mop compartment of sink.
- Plumbing- GRP
Standing water above a cover in the restroom.
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Regular | 10/16/2014 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked chicken is in/on the walkin refrigerator at a temperature of 45°F after cooling since 6/17 (PM).
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood (tuna, salmon, seabass, scallops) is in/on the drawer refrigerators and in the walkin refrigerator at an internal temperature of 40°F - 43°F and is not maintained at 34 °F or below. The raw shrimp on the food prep cooler at an internal temperature of 48°F - 56°F, it has been maintained above 34°F for greater than four (4) hours. The sliced tomatoes, sprouts, cooked brocolli, prepared sauces, seaweed salad, hummus, cubed chicken, and other prepared foods is in/on the food prep cooler at an internal temperature of 48°F - 56°F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep tables is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). Top parts of the food prep tables (3x)
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the womens' restroom is not providing sufficient hot water for handwashing. 85°F - 93°F (hot water)
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area. HW sink in the 3-compartment sink area
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine (edges when lid is opened), drink nozzles, and plates located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice cream scoops are not stored in a manner to prevent contamination of the product. The cutting boards 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. Some are not trained.
- 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
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. -employee restroom
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . - dry storage (canned goods) and closeted room TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the walkin refrigerator are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. hot water faucet is not working properly
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Regular | 06/18/2014 | 75 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean . Water pooling in on floor in main well area causing a foul odor.
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Regular | 04/23/2014 | 93 |
- 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 (corrected on site) - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. The cold water facuet at the food prep sink in the kitchen is not turning on.
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Regular | 02/12/2014 | 94 |
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