- Cold Holding Temperature - 5 penalty points
The eggs, cantalope, watermelon and cheese are on the buffet at an internal temperature of 50 to 55 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The moldy cabbage is unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables are stored under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the dishwash machine area is not in proper working order to permit adequate handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The medicine is present in the kitchen and is not needed for food service operations.
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator, freezers and under equipment are not clean .
- Lighting - GRP
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.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 10/06/2015 | 77 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken.
- 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.
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Follow-up | 06/11/2015 | 93 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is on the reachin refrigerator and walkin coolers at an internal temperature of 38 degrees F, it has been maintained above 34°F for greater than four (4) hours. The veggies bar and sushi bar ( Habachi Area) is at an internal temperature of 55 to 61 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The eggs and sliced veggies is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . The cook is/are handling sweet and sour chicken with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw beef product in the reachin refrigerator and walkin cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin refrigerator and veggies in walkin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerators and Hibachi bar is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the hand wash facilities in the Hibachi bar.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food prep area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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. 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached.
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Regular | 06/10/2015 | 60 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator and sushi area at an internal temperature of 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 vegetables is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The walkin cooler against the right wall had potentially hazardous food items undated, that 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 cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
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Regular | 02/10/2015 | 77 |
| No violation noted during this evaluation. | Change of Ownership | 10/31/2014 | 100 |
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