- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop used for serving in the ice machine are not stored in a manner to prevent contamination of the product. Observed ice scoop inside the ice machine with the handle touching the ice.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
|
Regular | 12/04/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
The cooked beef and chicken is at an internal temperature of 70°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Improper raw meat/seafood storage in the walkin refrigerator. Raw chicken stored over raw seafood, raw eggs under chicken,
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Cook washed his hands with the 3 compartment sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The dish washer bleach sanitizer is at 10 ppm.
- 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 has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Knife stored in between the hand sink and prep cooler. Reusing buckets of soy sauce as containers.
- 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. Still missing some asterisk on some of the raw seafood sushi, i.e. food with spicy tuna.
- Lockers/Dressing Rooms - GRP
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. Keys stored in food prep area.
- Plumbing- GRP
Hand sink faucet is leaking water.
- Paper Test Strip Testing Devises - GRP
No chlorine test strips.
|
Regular | 08/28/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Eggs, cooked beef and chicken, and garlic in oil are at 60-70°F and are not being maintained at 41°F or below. Repeat violation. A citation may be issued during future inspections.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The chef is/are handling lettuce with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Cooked food stored underneath raw beef and chicken in the prep cooler. Seafood, beef, and chicken in containers are all stored next to each other in the waklin refrigerator. Repeat violation. A citation may be issued for the same violation.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the sushi prep cooler is used for purposes other than handwashing. Chef washing knife with the handsink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers for the dry goods located in the kitchen have adhering food or food particles. The ice shoot from the soda machine has slime.
- 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. Still missing some asterisk on some of the raw seafood sushi, i.e. food with spicy tuna.
|
Regular | 04/06/2015 | 77 |
- Hot Holding Temperature - 5 penalty points
The beef product is in/on the prep table at a temperature of 70 to 74 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling sushi food items with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the between equipment are not stored in a manner to prevent contamination of the product, observed storing cutting knife between equipment. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area, observed re-using Soy buckets. The soda nozzles located in the food service/dispensing area has/have adhering food or food particles.
|
Regular | 12/17/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The egg yolks, garlic and oil is at an internal temperature of 60°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw seafood, eggs, meso stored underneath raw chicken in the walkin refrigerator. Raw beef stored next to the raw chicken in the walkin refrigerator. Boxes of unwashed vegetables stored over prepared vegetables in walkin refrigerator Raw fish were stored over condiments and ready to eat food in the prep cooler.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Utensils were stored in the hand sink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of yellow chemical are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Manager was not on duty during prep hours.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting utensils located in the prep sink area has/have adhering rust and foreign material. The ice shoot located in the dining room has/have adhering mold.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or under cooked 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 under cooked animal derived product are not available in the facility. Some of the raw food on the menu does not have an asterisk.
- Food Protection - GRP
Container of spices was stored on the floor in the dry storage area.
|
Regular | 08/13/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Raw shrimps in the walkin refrigerator and prep table is at 37°F. Raw tuna are at 37°F at the sushi preparation cooler. The garlic in oil mixture is at 90°F.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The 3 compartment waste water discharge pvc pipe does not have an air gap.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the cashier's area have adhering foreign material. The counter above the prep cooler used to stored the single service articles has adhering residue.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Unpackaged sea weed and cups of water are not protected from contamination during preparation.
- 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. The dry rice containers, refrigerator handles, and hand sink knobs have adhering foreign contaminants.
- 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.
|
Regular | 04/01/2014 | 88 |
Restaurant representatives - add corrected or new information about Taste Of Asia Ii, 9324 Clifford St, Fort Worth, TX 76108 »