- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat food that is located in the kitchen has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material. The pitcher located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Regular | 10/13/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salmon, tuna is at an internal temperature of 43°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the sushi bar is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the sushi station is not providing sufficient water for handwashing. Cold water turned off due to leak.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils. The quaternary ammonium compound used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The storage containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The rice cooker, and sushi display cases located in the sushi area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in kitchen have accumulation of dust.
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Regular | 06/24/2015 | 82 |
- 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.
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Regular | 05/23/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Sushi in counter top unit is held at 41°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs stored over mussels.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Dessert sauces stored by hand sink.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the rear prep area did not have a readily available and visible thermometer.
- Food Protection - GRP (corrected on site)
Measuring cup handle for vinegar is in the vinegar.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the rear prep area is not maintained in good repair.
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Regular | 02/16/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 40 to 46 degrees F and is not maintained at 34 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Some employees did not have the Fort Worth Food Handler Card.
- 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. Observed a wet wiping cloth sitting on the counter in the kitchen (cooking line area).
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen (cooking line area) are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair.
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Regular | 10/20/2014 | 86 |
- Cold Holding Temperature - 5 penalty points
The cooked asparagus and imitation crab is at an internal temperature of 45°F - 49°F and is not being maintained at 41 °F or below. The raw fish is in the show case at an internal temperature of 49 to 53 degrees F and the raw shrimp in the food prep cooler in the kitchen is at 42°F, and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The sushi chefs are preparing sushi rolls with their bare hands and not following bare-hand contact procedures. Documentation was not at restaurant
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The micro greens and prepared foods is/are stored in contact with or under the raw shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prepared sauces that is/are located in the food prep cooler 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. The ready-to-eat potentially hazardous prepared sauces prepared and held in the food prep cooler has exceeded the maximum holding time in which it may be served. Procedures for using time monitoring for food safety are not followed for the sushi rice. pH for sushi rice (testing) was at 5.0
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. - drink at the sushi bar prep area
- 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. -Food manager did not have certificate during time of inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker 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. -did not turn out (battery may be out)
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and inside the reachin refrigerator located in the food establishment has/have adhering foreign material. The paper towels used under the lettuces/vegetables 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Some employees did not have the Fort Worth Food Handler Card.
- 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. container full of stagnant water in the sushi bar area (behind the metal door)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. -cooking line
- Plumbing- GRP
Discharge pipe under food prep sink in the cooking line is damaged. Discharge pipe is being held up with a food container.
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Regular | 10/16/2014 | 67 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the show case at an internal temperature of 49 to 51 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The sushi rice is in/on the rice cookers at a temperature of 70 to 74 degrees F and is not being maintained at 135 °F or above. The sushi rice was observed at 72 °F and the pH level was at 6.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken. The seafood is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is 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 bar is used for purposes other than handwashing. Observed employee phone store in the prep-counter in the sushi bar.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and inside the reachin refrigerator located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Some employees did not have the Fort Worth Food Handler Card.
- Food Protection - GRP
The hand sink next to the reach in refirgerator in the food preparation area is lacking a splash guard between the sink and reach in refirgerator.
- 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.
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Regular | 06/16/2014 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish is in the sushi display refirgerator at an internal temperature of 48°F-53°F and are not being maintained at 41 °F or below. The raw shrimp is in the food prep sink at an internal temperature of 70 to 74 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. There is food in the handwashing sink.
- 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 kitchen.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your employee(s) have not attended required food handler training.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp and chicken are being thawed improperly.
- 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 sushi bar are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light in the vent a hood is not shielded.
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Regular | 02/12/2014 | 85 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. The bartender needs to obtain his City of Fort Worth food handler cards
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Regular | 02/12/2014 | 97 |
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