- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the display cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed white fish, tuna and salmon cold holding at an internal temperature of 37-40°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The drinks, vegetables, and sauces is/are stored in contact with or under the ostrich eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The raw fish for sushi, noodles, sauces, and thawed meats 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.
- 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. Dish machine is not properly sanitizing with a PPM of 0.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rice warmer, food storage containers, and toaster oven. 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.
- Non-food Contact Surfaces - GRP
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. Observed gasket on prep cooler torn and chest freezer dented and rusted.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. The women's toilet room is not provided with ventilation.
- Lockers/Dressing Rooms - GRP
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.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Follow-up | 12/15/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. Observed raw salmon colding holding at 44.7°F, raw white fish cold holding at 42.9°F, and raw tuna cold holding at 45.5°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cabbage is/are stored in contact with or under the eggs, raw in-shells. Observed cabbage stored under raw in shell chicken and ostrich eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The dumplings, raw fish, and cabbage mix 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks stored on customer glass and drink cart.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The both prep coolers is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). Observed one prep cooler on service line broken and not it use, and another prep cooler by grill area broken and in use (had some food on ice). Observed the prep cooler by the grill area cold holding at 57°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. Observed dish machine unable to produce adequate bleach(0PPM) sanitizer cycle. Sanitizer line is not working properly on dish machine.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater is leaking from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles and ice machine located in the food establishment has/have adhering foreign material. The toaster oven, food storage containers, and blue box cooler 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 annual health permit is not displayed.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The beer, vegetables, and sauce are not stored in food storage areas.
- Non-food Contact Surfaces - GRP
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. Observed gasket on prep cooler torn and chest freezer dented and rusted.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. The women's toilet room is not provided with ventilation.
- 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. Observed employee jackets, purses, bags, etc stored with food items.
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Regular | 12/11/2015 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The dumplings is in the refrigerator at an internal temperature of 50°F and is not being maintained at 41 °F or below. The raw eggs are in the refrigerator at an internal temperature of 55°F and are not being maintained at 45°F or below. The fish/seafoods are in the refrigerator at an internal temperature of 41°F and is not being maintained at 34 °F or below.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler and walk in cooler in the kitchen did not have readily available and visible thermometers.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, storage containers, soda nozzles and ice bin located in the kitchen have adhering foreign material. The chest freezer located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Non-food Contact Surfaces - GRP
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. Gasket is torn.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezers do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/19/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 37-39 degrees F and is not maintained at 34 °F or below. The small portion crawfish is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The crab is/are stored in contact with or under the raw fish.
- 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. Need documentation for salmon, also.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Sewer gases from drain near drink station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The toaster oven and ice chests for sushi rice 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) have not attended required food handler training. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Follow-up | 04/13/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi bar and prep cooler at an internal temperature of 45 to 50degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling sashimi with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Ice scoop buried in ice. Eggs above beer. Raw meat above sauces in prep cooler.
- 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper 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 3-compartment sink 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. Manager is not onsite for inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the sushi bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The appliances 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. Linens underneath equipment and food.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 04/09/2015 | 64 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the prep cooler at an internal temperature of 38°F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The 4 compartment sink is used for storing items in.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- 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 (corrected on site)
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service articles are being reused.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave and chest freezer do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/18/2014 | 85 |
- Cold Holding Temperature - 5 penalty points
The fish is in/on the reachin freezer at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the food prep cooler and sushi bar at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The eggs, raw in-shells is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The top portion of food prep cooler, 2 reach ins is not holding cold fish, eggs, and shrimp at 41°F (raw seafood at 34°F).
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Change of Ownership | 08/05/2014 | 89 |
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