- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the showcase refrigerator and prep coolers at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed raw salmon at 37.8°F, raw tuna at 38.7°F, and raw white fish at 36.8°F.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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. Observed dishmachine unable to produce proper sanitizer concentration. Was observed at 0 PPM.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers 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. Observed the storage containers in the walkin refrigerator not NSF.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bottled drinks are not stored in food storage areas. Observed bottled drinks stored directly on floor in walkin.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Observed wiping cloths stored in weak sanitizer buckets and wiping cloths being stored on prep tables.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Observed the vent in the toilet room unable to work properly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed top lids missing and both side doors open on both dumpster. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. Observed drain plugs missing from both dumpsters.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 01/05/2016 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the food prep cooler at an internal temperature of 35-40°F and is not maintained at 34 °F or below.
- Sound Condition - 4 penalty points
Invoice for parasite destruction was not available at time of inspection for the seafood.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The whole meat steak/beef is/are stored in contact with or under the ground beef.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
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Regular | 09/14/2015 | 81 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the bar has/have adhering foreign material.
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Regular | 09/14/2015 | 93 |
- Sound Condition - 4 penalty points
(1) Parasite destruction. Except as specified in paragraph (2) of this subsection, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinatedpartially cooked fish other than molluscan shellfish shall be: (A) frozen and stored at a temperature of -20 degrees Celsius (-4 degrees Fahrenheit) or below for 168 hours (7 days) in a freezer; or (B) frozen at -35 degrees Celsius (-31 degrees Fahrenheit) or below until solid and stored at -35 degrees Celsius (-31 degrees Fahrenheit) for 15 hours. (2) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under paragraph (1) of this subsection. (3) Records, creation and retention. (A) Except as specified in paragraph (2) of this subsection and subparagraph (B) of this paragraph, if raw, raw-marinated, partially cooked, or marinatedpartially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under paragraph (1) of this subsection, may substitute for the records specified under subparagraph (A) of this paragraph.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the soda machine area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the sushi cooler that is located in the sushi prep area is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Quat Ammonium wiping cloth sanitizer at 100 ppm.
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Regular | 05/22/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The aioli sauce is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the True food prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep coolers are not holding cold turkey and sauce at 41°F (raw seafood at 34°F).
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
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Follow-up | 01/20/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The dairy products is in/on the walkin refrigerator at an internal temperature of 43 to 44 degrees F and is not being maintained at 41 °F or below. Dressing and chicken in prep cooler at 46-50°F and butter at room temperature. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 40 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the reach in with filets(no ice) at an internal temperature of 39 to 44 degrees F and is not maintained at 34 °F or below. Scallops in first prep cooler at 47°F due to unit holding at 42°F.
- Sound Condition (corrected on site) - 4 penalty points
The cookie powder is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The smoked fish that will not be further cooked is/are stored in contact with or under the raw fish. Tray of cooked potatoes and flour mixes are set on top of waste receptacles.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sushi rice in the sushi prep area is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. No variance request submitted for sushi rice. Procedures for using time monitoring for food safety are not followed for the sushi rice.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold heavy whipping cream, milk at 41°F and raw seafood(Ono fish-44°F) properly(raw seafood at 34°F).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep coolers at the main prep line 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 knives in holder and slicer located in the food preparation area has/have adhering food or food particles. The drawer to prep unit located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Wet towel underneath cutting board.
- Floors, Walls and Ceilings - GRP
The attic door on the ceiling is not painted. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the 3-compartment sink area are not fitted with coving or closed and sealed.
- Lighting - GRP
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. TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at prep area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
- Plumbing- GRP
Faint sewer gas scent near handsinks at sushi bar and main prep line handsink.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The mixer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/13/2015 | 71 |
- 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.
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The holster and glass racks located in the bar have adhering foreign material.
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Regular | 09/24/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The cheese, cooked chicken, cooked eggs, and diced tomatoes is in/on the reachin refrigerator at an internal temperature of 63°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin cooler drawers and the sushi case at an internal temperature of 38-41°F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The waitress is/are handling lemons with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The steak is/are stored in contact with or under the hamburger meat. The ice scoop handle is in the ice at the drink station.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sushi rice in the sushi prep area is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. Procedures for using time monitoring for food safety are not followed for the sushi rice.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager 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 sushi rice container located in the kitchen is/are not properly sanitized. Observed the employee rinse off the sushi rice container with the sprayer at the dish machine are and gave it back to the cook to use. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination. The Lowe's bucket and the Black and Decker small chest freezer used for ice 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 PCV pipe that is being use for cookies molds 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.
- 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 Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of food is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dishwash machine area are damaged. The attic door on the ceiling is not painted.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Plumbing- GRP
The food prep sink is not caulked to the wall. TFER 229.166(i)(5) - Page 94. The faulty faucet in the women's restroom is not maintained in good repair.
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Regular | 09/11/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the refrigerator at an internal temperature of 45-46°F and are not being maintained at 34 °F or below. The ready to eat eggs and raw beef are in the refrigerator at an internal temperature of 45°F and 50°F respectively and are not being maintained at 41 °F or below. The ready to eat chicken are in the walk in cooler at an internal temperature of 50°F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The milk and heavy cream are stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Food service employee is rinsing his hands in the food prep sink while food is being thawed out.
- Evidence of Insect Contamination - 3 penalty points
flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice cream freezer, refrigerator, cutting boards and shelves located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's 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 kitchen of the establishment.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/12/2014 | 75 |
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