- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil sauce and eel sauce is in/on the food prep table at an internal temperature of 50°F - 59°F and is not being maintained at 41 °F or below. The spicy tuna is in/on the reachin refrigerator at an internal temperature of 42°F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked rice 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. Procedures for using time monitoring for food safety are not followed for the rice. Need log for sushi rice. The ready to eat foods that are located in the freezer that have been frozen are 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).
- 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. *ice inside hw sink
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. *sanitize compartment *pipe was disconnected underneath
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the 3 reach in units and cutting boards is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel located in the kitchen has/have adhering foreign material.
- 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. beef tataki and raw (fish) seafood items and no asterick on consumer advisory
- 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. *mat for wine area by hw sink
- 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. *by the sushi bar
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage room and hallway are not clean . 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. TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. Gasket damaged on walk in door.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in walk in and in the kitchen. 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. *lights are not working properly for two tiles
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly. *emits daylight
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Regular | 10/21/2015 | 78 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sauces and milk 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. Procedures for using time monitoring for food safety are not followed for the rice. Need log for sushi rice.
- 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. Items inside handsink and handsink used to rinse towels. The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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 sinks in the food preparation area is inaccessible to food service employees.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The sanitizer mixed with detergent are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the 3 reach in units is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walk in, reach in and upright freezer. Reusing grocery bag and styrofoam cup. Linen underneath glassware.
- 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.
- 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. Fan guards dusty in walk in cooler. 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. Shelf with bulk rice damaged.
- 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 at sushi bar.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage room are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. Gasket damaged on walk in door. TFER 229.167(p)(1) - Page 106. Wall surfaces in the at beverage station and at mopsink are damaged. Openings need to be sealed in the mentioned areas.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.(walk in) TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in walk in.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Provide longer faucet to reach all compartments.
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Regular | 06/16/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the sushi bar at an internal temperature of 35 to 41 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The eggrolls 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 all ready to eat foods that is located in the freezer 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). The crab meat in walk in 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Twist type bottles not approved. The handwashing sink in the food prep and sushi bar is used for purposes other than handwashing. Other Using waste receptacle to hold cup racks.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the waiters' station has/have adhering foreign material. The knobs on soup warmer lids and gaskets on reach in units located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Door handle damaged on sushi bar sliding door. 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.
- 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.Fans in walk in cooler dirty.
- 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. Ceiling surfaces in the walkin refrigerator and kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage shelving area and kitchen are not clean . Door to walk in cooler needs to be sealed properly.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the prep area handwash sink is leaking and is not maintained in good repair. You need to install a longer faucet at the warewash sink to reach all compartments. No drain stoppers observed. Need to elevate drain line at warewash sink.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster ovens does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 02/16/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood(shrimp in walk in cooler and smoked salmon at sushi bar) are at an internal temperature of 35 to 40 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 eggrolls is/are stored in contact with or under the raw shrimp. Raw poultry above beef and pork in reach in in kitchen. Employee contacting sushi rice lid with gloves that were used to handle raw seafood.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after cutting raw fish.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee wiped knife with towel attached to apron. Large sushi bowl observed on top of waste receptacle. Observed employee rinsing gloves.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gasket on the Turbo Air and front sushi bar reach in, and cracked rice warmer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Knobs missing on soup warmers. Using wet towel underneath cutting board. Linen napkins on top of salad, soiled linen in bus tub intended for clean dishware, glasses on top of linens. Utensils presented by mouth contact areas. The 2 wooden sushi rice bowls located in the kitchen has/have adhering black build up on wood.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dry goods 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. Bowl inside corn starch. Handle inside dry food(flour?).
- 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.(towel dispenser dusty interior)
- 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. Ceiling surfaces in the walkin refrigerator and kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage shelving area and kitchen are not clean .
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the prep area handwash sink is leaking and is not maintained in good repair. You need to install a longer faucet at the warewash sink to reach all compartments. No drain stoppers observed.
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Regular | 10/17/2014 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi bar refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The milk is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The chef is/are handling sushi rolls 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 sushi rice. The all ready to eat foods that is/are located in the reach in and walk in coolers 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 egg rolls and crab meat that is located in the freezer and reach in 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).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. 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. The handwashing sink in the sushi bar is used for purposes other than handwashing. Prep sink is used for dumping beverages.
- 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 gasket on the Turbo Air reach in located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils-knives- used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Using wet towel underneath cutting board.
- 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. Ceiling surfaces in the walkin refrigerator are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. Compartment is leaking at warewash where seams need to be sealed.
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Regular | 06/17/2014 | 77 |
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