- Cold Holding Temperature (corrected on site) - 5 penalty points
Flat of eggs on prep table held at 50°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Bowl stored in a bucket of water. Cloth being used to cover food in walk in cooler.
- Food Protection - GRP
Food stored in walk in is not adequately covered. Workers have a container of peeled shrimp stored directly on the floor.
- 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. Bare wood studs are located in the kitchen warewash area under counter.
- National Sanitation Foundation Approved Equipment - GRP
Counter refrigerator is not commercial grade. Ice chests in walk in cooler are not commercial grade.
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Regular | 10/08/2015 | 92 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood (Raw Tuna 35.9°F, Smoked Salmon 44°F and Tuna sushi roll 45.5°F) is in/on the display case at an internal temperature of 35 F to 46 F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The chef was observed to touch and continue other tasks after handling raw red meat without washing his hands or changing his gloves. The shrimp is/are stored in contact with or under the chicken. The raw fish is/are stored in contact with or under the raw beef product.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employee handled/cut raw red meat and continued with other tasks without washing his hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing. Several handwashing stations were observed to be used for food prep and should only be used for handwashing. A closed bottle of monster drink was observed around the food prep area.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the hallway.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10ppm to sanitize equipment and utensils. The dishwasher did not sanitize some of the dishes for at least one minute.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized food prep areas stored in the food establishment are exposed to splash, dust, or other contamination. Cooking utensils were observed to be stored in containers of standing water.
- Food Protection - GRP
A degree of condensation was observed in the walk in refrigerator. "To Go " boxes need to have a tray underneath some of the ones we observed were dirty.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment (dishmachine) are not free of dust, dirt, food residue, and other debris.
- 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.
- Lighting - GRP
Lightshield broken in walk in cooler.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly.
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Regular | 06/22/2015 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Smoked salmon held at 36°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beef is/are stored in contact with or under the chicken.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Worker failed to sanitize bowl after washing and rinsing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Certified Food Manager not on duty. Facility needs another CFM.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 02/05/2015 | 81 |
- Food Protection - GRP
Open bottles of liquor are not adequately covered.
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Regular | 02/05/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Raw sushi in undercounter refrigerator is held at 38°F, Raw shrimp in prep table is held at 40°F.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food worker washed his hands while wearing disposable gloves.
- Handwash Facilities Adequate & Access - 3 penalty points
One of the sinks in the men's restroom is not providing hot water.
- Handwash Facilities with Soap & Towels - 3 penalty points
The hand sinks at the hibachi grills do not have disposable paper towels.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lid on the bulk bin container is damaged.
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Regular | 10/10/2014 | 82 |
- Handwash Facilities Adequate & Access - 3 penalty points
One sink in men's restroom does not have hot water accessible.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the food preparation area. Pest control serviced establishment on 6/4.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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. Machine needed priming.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream freezer in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Rice scoop stored in water.
- Plumbing- GRP
Hand sink at hibachi grill is draining very slowly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/11/2014 | 85 |
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