Korea House Bbq, 4750 #842 Bryant Irvin Rd, Fort Worth, TX - Restaurant inspection findings and violations

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Business Info

Name: KOREA HOUSE BBQ
Type: Restaurant
Address: 4750 #842 Bryant Irvin Rd, Fort Worth, TX 76132-7646
County: Tarrant
Phone: 817-370-0685
Smoking: Non-Smoking Facility
Total inspections: 6
Last inspection: 12/13/2010
Score
83

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Inspection findings

Inspection Type

Date

Score

  • Food Protection - GRP
    Food Protection - Storage, display and self-service.
    Container of food on floor in back prep area.
    Corrective action: Store food 6 inches off floor.
  • Single-service/Single-use Articles - GRP
    Single-service/Single-use Articles - Use and storage.
    Single use containers being re-used.
    Corrective action: Discard containers after one use. (measuring cups).
  • National Sanitation Foundation Approved Equipment - GRP
    Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
    Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Establishment still has some non commercial plastic containers used for food storage.
    Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 30 days. Replace non commercial food containers. 14 days,
  • COMMENT:
    Dish machine is not currently in use due to conflict with Ecolab.
  • Proper/Adequate Handwashing (corrected on site)
    TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
    Worker put on glove without washing hands.
    Corrective action: Worker must wash hands before putting on glove.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
    TFER 229.163(e), (f), (g), (h), (i), (j) & (k) - Pages 21-26 Except as specified, food handlers shall not eat, drink or use any form of tobacco except in designated areas; shall not work with exposed food, clean equipment, utensils and linens or unwrapped single service when experiencing discharges from the eyes, nose or mouth; shall wear hair restraints; and may not care for or handle animals
    Worker was drinking from an open glass.
    Corrective action: Worker must drink only from a hard plastic, non-spillable cup. Correct immediately.
  • Manager Demonstration of Knowledge/Certified Food Manager
    TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
    Your employee's Fort Worth Food Manager's Certificate is not available.
    Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Present State Food Manager card with $15 to Consumer Health Office. Corrections must be made within 7 days.
  • Thermometers Provided/Accurate/Properly Calibrated
    TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
    The prep table in the food preparation area did not have a readily available and visible thermometer.
    Corrective action: The prep table in the food preparation area must have a readily available and visible thermometer. Corrections must be made within 7 days.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    Interior of ice maker has adhering foreign matter. Refrigerator and freezer door handles have adhering grime. Top of bulk sugar has adhering food matter.
    Corrective action: Clean ice maker this week. Clean all doors and handles of equipment today. Clean bulk sugar top today.
Regular Inspection12/13/201083
  • Paper Test Strip Testing Devises - GRP
    Paper test strip testing devises for testing sanitizing solutions.
    TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution is not readily available for use.
    Corrective action: A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) of sanitizing solution shall be provided and readily available for use. Corrections must be made within 7 days.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    Thawed raw fish held at 38°F.
    Corrective action: Raw fish must be held at 34°F or less. Correct immediately.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control)
    TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
    The beef product that is located in the walkin refrigerator 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. There is no date marking occurring again.
    Corrective action: The beef product that is located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by. Failure to properly datemark on an ongoing regular basis will result in a citation.
  • Evidence of Insect Contamination
    TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Roaches were observed in or around the dish machine area.
    Corrective action: Roaches must be controlled and prevented access in or around the dish machine area. Corrections must be made within 7 days.
  • Warewashing & Sanitizing @ ___ ppm/Temperature
    TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
    Dish machine is not dispensing sanitizer. Vendor called for service.
    Corrective action: Use 3 compartment sink until dish machine is repaired.
  • Manager Demonstration of Knowledge/Certified Food Manager
    TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
    Food Manager card not available. Owner stated card is at donut shop.
    Corrective action: Food Manager card must be available at all times. Correct within 7 days.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    Hose on three compartment sink is not food grade. Pitcher is soiled. Plasticware for food storage is not commercial.
    Corrective action: Replace with food grade hose. Clean pitcher. Replace non commercial plasticware.
Regular Inspection08/31/201079
  • Wiping Cloths/Linens/Napkins/Sponges - GRP
    Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
    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.
    Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
  • Food Protection - GRP (corrected on site)
    Food Protection - Storage, display and self-service.
    Pot of Tripas on floor. Onions stored on floor.
    Corrective action: Store food 6 inches off floor.
  • Non-food Contact Surfaces - GRP
    Non-food Contact Surfaces - Type and condition.
    Ansel system downrods are caked with grease.
    Corrective action: Clean downrods this week.
  • National Sanitation Foundation Approved Equipment - GRP
    Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
    Fort Worth Ordinance 12553, Section 16-122 (a). The microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Establishment also has non commercial storage containers.
    Corrective action: Provide only microwave that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 30 days.
  • Cold Hold (41 °F)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    Eggs on counter at a temperature of 70°F.
    Corrective action: Discard eggs.
  • Proper Handling of Ready-To-Eat Foods (corrected on site)
    TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
    Worker sprinkled seasoning onto cooked product with bare hands.
    Corrective action: Worker must use gloves when handling ready to eat food.
  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    Owner placed pot that was on floor onto food prep surface.
    Corrective action: Wash and sanitize prep surface.
  • Handwash Facilities with Soap & Towels (corrected on site)
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the hallway.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the hallway. Corrections must be made immediately.
  • Evidence of Insect Contamination
    TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Roaches were observed in or around the 3-compartment sink area.
    Corrective action: Roaches must be controlled and prevented access in or around the 3-compartment sink area. Corrections must be made within 7 days.
  • Evidence of Rodents/Other Animals
    TFER 229.167(p)(11) & (12) - Pages 108 Rodents and other pests shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live rodents and other pests shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if rodents and other pests are found, by applying a means of rodent/animal control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped rodents and other pests shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Evidence of Mice was observed in or around the food preparation area. Mouse traps set up around food prep area.
    Corrective action: The Mice that are in or around the food preparation area must be eliminated. Corrections must be made within 7 days. Do not use snap traps. Use only sticky traps or enclosed traps.
  • Thermometers Provided/Accurate/Properly Calibrated
    TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
    Prep refrigerator does not have a thermometer.
    Corrective action: Place thermometer in unit within 7 days.
Regular Inspection04/27/201075
  • Single-service/Single-use Articles - GRP (corrected on site)
    Single-service/Single-use Articles - Use and storage.
    TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Cups not stored upside down.
    Corrective action: Cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms under unshielded sewer lines, leaking water lines, open stairwells or other sources of contamination. Corrections must be made immediately.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    Raw fish thawing in walk in cooler is at a temperature of 41°F. Octopus in walk in cooler is at a temperature of 41°F.
    Corrective action: Raw seafood shall be held at 34°F. Rapidly cool on ice. Correct immediately.
  • Cross-Contamination of Raw/Cooked Foods/Other
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    Raw meats stored above ready to eat food and drinks.
    Corrective action: Store all raw food away from ready to eat food and drink. Store raw chicken and eggs on bottom shelf, then raw beef and pork, then raw fish. Store washed vegetables over unwashed vegetables. Store all cooked and ready to eat food above everything else (can be stored with washed vegetables). Correct immediately.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control)
    TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
    There is no date marking program in this facility.
    Corrective action: Date mark all ready to eat food that is opened or cooked for 7 days. Correct immediately.
  • Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site)
    TFER 229.166(a)-(d) & (i)(5) - Pages 89-90 & 94. Drinking water shall be from an approved public water system. The source and system shall be of sufficient capacity to meet the water demands of the establishment. Hot and cold water under pressure shall be provided to all fixtures and equipment that require water with the exceptions that are listed in the Texas Food Establishment Rules (TFER 229.166(d)(2). Hot water generation and distribution systems shall be sufficient to meet peak hot water demands throughout the establishment.
    A hose is connected to the faucet at the three compartment sink and does not have backflow protection.
    Corrective action: Install a backflow device on faucet. Remove hose until installed.
  • Evidence of Insect Contamination
    TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Roaches were observed in or around the 3-compartment sink area.
    Corrective action: Roaches must be controlled and prevented access in or around the 3-compartment sink area. Corrections must be made within 7 days.
  • Manager Demonstration of Knowledge/Certified Food Manager
    TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
    Your employee's Food Manager's Certificate is not displayed. Your employee's Fort Worth Food Manager's Certificate is not available.
    Corrective action: Your employee's Food Manager's Certificate for manager must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training.
    Corrective action: employee must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
Regular Inspection12/21/200974
  • Lighting - GRP
    Lighting - Protection and adequacy.
    TFER 229.167(g)(2) - Page 105. There is inadequate lighting in the wait station area.
    Corrective action: The light intensity shall be at least 20 foot candles at 30 inches above the floor in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators and in toilet rooms. Corrections must be made within 7 days.
  • Ventilation - GRP
    Ventilation - Design, installation and maintenance.
    Vent hood is missing one filter.
    Corrective action: Install missing filter within 7 days.
  • Wiping Cloths/Linens/Napkins/Sponges - GRP
    Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
    TFER 229.164(h)(3)(B) - Page 36. Sponges in use.
    Corrective action: Songes are not allowed in commercial food service. Throw away sponges.
  • Single-service/Single-use Articles - GRP
    Single-service/Single-use Articles - Use and storage.
    Single use bucket from ginger is being used to store wiping clothes.
    Corrective action: Discard single use buckets. Do not use food containers for chemicals or chemical containers for food. Correct immediately.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    Raw fish in counter top refrigeration display unit is held at 40°F. Unit is holding to 32°F.
    Corrective action: Rapidly chill sushi to 34°F. When opening for the day, turn on units and ensure they are at 34°F or less before placing sushi into display units.
  • Hot Hold (135 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
    Acidified rice is held at 70°F for less than 30 minutes. Test kit for pH test ing is not available.
    Corrective action: Rice must be held at 140°F or time marked for 4 hour disposal if not capable of being tested. Rice must be clearly marked for 4 hours. Correct immediately.
  • Approved Source/Labeling
    TFER 229.164(b), (d), (l), (p) & (q) - Pages 26, 41, 53 & 55-56 Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over their processing and distribution of food. Additionally, packaged foods shall comply with standard of identity requirements, will be presented honestly and shall be labeled according to law.
    Documentation for proper freezing of sushi is not available.
    Corrective action: Have seafood company provide letter certifying seafood is frozen for the specified amount of time for parasite destruction. Correct within 7 days.
  • Proper Handling of Ready-To-Eat Foods (corrected on site)
    TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
    Worker handled lettuce with bare hands.
    Corrective action: Worker must use gloves unless facility meets requirements for barehand contact with ready to eat food.
  • Manager Demonstration of Knowledge/Certified Food Manager
    TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
    Food Manager certification not available.
    Corrective action: There must be one Certified Food Manager on duty at all times. Certified Food Manager must also possess a Fort Worth Food Manager card. To obtain Fort Worth card, present Certification and $15 to Consumer Health Division within 7 days. FINAL NOTICE. CITATION WILL BE ISSUED UPON NEXT VIOLATION.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    There is adhering dust on the vent of the countertop display unit over the food prep surface. Rice cooker handle and reach in freezer handle have adhering foreign matter. Scoop handle for ice scoop is in contact with ice.
    Corrective action: Clean vent, rice cooler and freezer handle. Store ice scoop with the handle upright.
Regular Inspection08/31/200976
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    All cold hold sushi on buffet are at ambient room temperature.
    Corrective action: Sushi must be held at 34°F raw /41°F cooked unless time is used in place of temperature.
  • Hot Hold (135 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
    Rice for sushi is held at 70°F.
    Corrective action: Rice must be held at 135°F unless properly acidified and tested.
  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    Eggs stored over other food products.
    Corrective action: Store eggs on bottom shelf.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control)
    TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
    Crab meat not dated for 7 day discard.
    Corrective action: All prepared food must be dated with a 7 day discard date. Correct immediately.
  • Handwash Facilities Adequate & Access (corrected on site)
    TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
    The handwashing sink in the sushi bar is used for purposes other than handwashing. Rice dumped in sink. The handwashing sink in the warewash sink area is inaccessible to food service employees.
    Corrective action: The handwashing sink in the sushi bar must not be used for purposes other than handwashing. Corrections must be made immediately. The handwashing sink in the warewash sink area must be accessible to food service employees. Corrections must be made immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training. Your manager(s) have not attended required Food Managers training.
    Corrective action: employee must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days. Food Manager(s) must attend required Food Managers training. Corrections must be made within 30 days.
  • National Sanitation Foundation Approved Equipment - GRP
    Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
    Storage containers are not commercial grade. Hot water machine is not commercial. Dish machine sanitizer is between 100-200 ppm of chlorine.
    Corrective action: Use only commercial grade equipment. Correct within 30 days. Dish machine shall be between 50-100 ppm. Correct immediately.
  • Thawing - GRP (corrected on site)
    Thawing - Procedures followed.
    TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish/seafood is/are being thawed improperly.
    Corrective action: fish/seafood shall be thawed (1) under refrigeration that maintains the food at a temperature of 41 °F; (2) completely submerged in running water as prescribed; (3) or as part of a cooking process if the food is frozen. Corrections must be made immediately.
  • COMMENT:
    pH test stips for acidified rice testing not available.
    Corrective action: Obtain pH strips wtihin 7 days.
  • Lockers/Dressing Rooms - GRP
    Lockers/Dressing Rooms - Personal items storage.
    TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Jackets stored on dry storage rack.
    Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within 2 days.
Regular Inspection02/23/200976

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