- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw beef stored over ready to eat food.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Bowl in hand sink at wait station area.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area and wait station area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the food preparation area did not have a readily available and visible thermometer. The reachin refrigerator in the wait station did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Food stored in non commercial containers. Knife has a broken tip. Spoons stored in standing water. The back of the ice bin at the post mix area has adhering foreign matter.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of onions and other items is/are not stored in food storage areas.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Fort Worth Ordinance 12553, Section 16-122 (a). The food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/12/2016 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked garlic, cooked radishes, cooked bean sprouts, and cooked carrots is in/on the reachin refrigerator at an internal temperature of 54°F - 60°F and is not being maintained at 41 °F or below. The raw salmon and the calamari is in/on the sushi cooler and the walkin refrigerator at an internal temperature of 37°F - 40°F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The teryaki sauce is/are at an internal temperature of 115°F - 120°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the rice. Meat product is pre-cooked, product is portioned and vacuum packaged in addition to other food products. The spicy mayo that is/are located in the walkin 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. The frozen re-packaged fish and prepared foods that is located in the reachin freezers that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- 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 toaster oven and household refrigerator with soup 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Reusing mayo containers, soy sauce containers, and seaweed containers to store food in. The ice machine located in the food preparation area has/have adhering foreign material. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The tupperwares 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *Liquid waste along ground TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lockers/Dressing Rooms - GRP
No information available.
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Regular | 09/09/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi bar display cooler at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The molded roasted peppers in oil is/are unsound and should not be sold, served or consumed.
- 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.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the rice. The all ready to eat foods that is/are located in the walkin 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. Meat product is prepared sous vide, product is portioned and vacuum packaged in addition to other food product.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The toaster oven and refrigerator with soup 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Reusing mayo containers. Need board mates instead of absorbent liners at cutting boards.
- 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
Raw meats above noodles in freezer.
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Regular | 05/20/2015 | 74 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meat is in/on the stove at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sushi rice. Meat product is prepared sous vide, product is portioned and vacuum packaged in addition to other food product. Fish required to be frozen throughout process of ROP.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the sushi bar is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Utensils not stored with handles up at prep area. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Reusing mayo containers.
- 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 - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour are not marked with the common name of the food it contains.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Freezer needs to be organized so that raw meat is properly stored.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Black and Decker toaster/ microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/12/2015 | 81 |
- 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.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sushi rice. Meat product is prepared sous vide, product is portioned and vacuum packaged in addition to other food product.
- 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. *beverages around food prep area Employee is washing his/her hands in a sink which is not the designated hand washing sink. -washed hands at food prep sink
- 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 NRC bucket, black cloths, and paper towels 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.
- 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. *asterick not on all raw fish items on food items on menu and consumer advisory
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Need to convert all online certificates.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour are not marked with the common name of the food it contains.
- Garbage and Refuse Disposal - GRP
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. **Need quaternary ammonia test strips.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/12/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the front sushi case, drink refrigerator, and small reach in at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sushi rice. Meat product is prepared sous vide, product is portioned and vacuum packaged in addition to other food product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing. Observed red bowls in sinks in sushi prep area and at wait station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material. The toaster ovens 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
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Need to convert all online certificates.
- Food Protection - GRP
Frozen chicken above other meats in freezer.
- 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. Need quaternary ammonia test strips.
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Regular | 05/15/2014 | 78 |
Restaurant representatives - add corrected or new information about Ume Restaurant, 4750 Bryant Irvin Rd, Fort Worth, TX 76132 »