- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 42 to 44 degrees F and is not cooled to 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The poultry, pork, and fish is/are stored in close contact with one another in the same shelf in the reachin refigerator by the 3-compartment area .
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has adhering foreign material. The toaster located in the kitchen has/have adhering food or food particles.
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Regular | 11/10/2015 | 88 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is in/on the sushi display cases at an internal temperature of 38°F - 41°F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen foods (cooked shrimp and other frozen fish/seafood) that are located in the reachin and chest freezers that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The pork belly 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. Cook could not test sushi rice for inspector.
- 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. *bleach >200ppm
- 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. *on specials menu (asterick and consumer advisory)
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -above the reachin refrigerator at the back of the kitchen -storage room
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker (brown rice) and chest freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/29/2015 | 82 |
- 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 tuna. The raw fish is/are stored in contact with or under the raw pork.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen foods (cooked shrimp and other frozen seafood) that are located in the reachin and chest freezers that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The cooked peppers in the reachin refrigerator at the sushi bar 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) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. -ice in hw sink at sushi bar
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material. The white cloths used to put clean platters on (in the sushi bar shelving) 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. -shelves for the platters in the sushi bar (paint is chipping)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -above the reachin refrigerator at the back of the kitchen -storage room
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest freezer at the sushi prep area does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/10/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is in/on the sushi display cases at an internal temperature of 38°F - 42°F 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 scallops, raw salmon and raw beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked eggs and pork mixture 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. The ready-to-eat potentially hazardous prepared sauces 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 kitchen is used for purposes other than handwashing. -ice and food container in handwashing sinks
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing. Hot water at 66°F
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The paper towels used for the vegetables and the tupperware in the reachin refrigerator 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.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored frozen foods in the chest freezer and reachin freezer are not marked with the common name of the food it contains. Some food products and raw seafood (frozen)
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest freezer at the sushi prep area does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/13/2014 | 77 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is in/on the sushi display cases at an internal temperature of 38°F - 42°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw fish is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous cooked sauces prepared and held in the reachin refrigerators has exceeded the maximum holding time in which it may be served. sauces were date marked June, May
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing. Hot water at 86°F
- Toxic Items Properly Labeled/Stored/Used - 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. >200 ppm
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The right sushi display refrigerator and the reachin freezer in the storage room in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The spatulas located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored rice, flours, and sugar next to the reachin refrigerator in the kitchen are not marked with the common name of the food it contains.
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Regular | 07/07/2014 | 75 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the left sushi display case and reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetable is/are stored in contact with the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The box of limes is/are not stored in food storage areas.
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Regular | 03/10/2014 | 87 |
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