- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The soup is in/on the walkin refrigerator at a temperature of 47°F after cooling since last night (12/8).
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous eel sauce (11/10) prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the sushi bar and the cooking area is used for purposes other than handwashing. *sponge inside hw in the cooking area *ice discarded in hw at the sushi bar
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards and gaskets located in the reachin refrigerators (sushi bar and at the back) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *seaweed salad containers reused to store food items (vegetables) *paper towels used to dry vegetables
- 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)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. *top lid not (or missing)
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. *gooseneck faucet is loose
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Regular | 12/09/2015 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw shrimp and rice is/are stored in contact with or under the raw chicken.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm at the small beverage station and in the kitchen
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives and drawer holder for the knives located in the fonrt prep station has/have adhering foreign material. The gaskets located in the reachin refrigerators (sushi bar and at the back) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *doors not closed all the way
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Regular | 08/26/2015 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The half and half that is/are located in the reachin 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 bar gun and the shelf in the reachin refrigerator located in the bar has/have adhering foreign material. The small household tupperwares for the condiments 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *door not closed all the way
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Quaternary ammonia
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Regular | 08/26/2015 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous cooked sauces in the food prep cooler prepared and held in the sushi bar has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the sushi bar is used for purposes other than handwashing. *colander in hw sink compartment The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. *drinking in back food prep area 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. *employee drink in back reachin refrigerator
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm at the sushi bar
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the back reachin refrigerator and ice cream chest freezer that is located in the food establishment is broken. The food service worker 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. *FSW stated it broke
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *back storage room
- 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. *employee drink and food
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven at the sushi bar does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/20/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The soft shell crab is held at 37°F.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Soda nozzles at wait station have adhering foreign matter.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/15/2014 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the front cooking area is used for purposes other than handwashing. ice placed inside compartment
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm in sani buckets
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. one is expired and cannot locate one
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Regular | 08/21/2014 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The half and half that is/are located in the reachin 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.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the bar.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. - does not reach all three compartments.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Quaternary ammonia
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Regular | 06/30/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw salmon and raw softshell crab is in/on the reachin refrigerator at an internal temperature of 37°F and 41°F, respectively and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The prepared sauces is/are stored in contact with or under the raw seafood in the reachin refrigerator.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the 3-compartment sink area and storage room.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material. The Igloo ice chest 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. Raw fish is stored in the ice chest
- 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. Asterick not on consumer advisory or on the raw seafood items on the main menu
- Food Protection - GRP
Bowl inside sugar container in storage area.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven, and crock pot does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/18/2014 | 79 |
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