- Cold Holding Temperature - 5 penalty points
The raw fish is in/on the sushi cooler and reachin refrigerators at an internal temperature of 38°F - 40°F and is not maintained at 34 °F or below. The crab meat is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The breaded fish, fried chicken and gyoza is/are at an internal temperature of 120°F - 130°F on the buffet line The shrimp tempura and grilled chicken is in/on the steam table and buffet line at a temperature of 110°F - 118°F and 80°F - 90°F, respectively and is not being maintained at 135 °F or above.
- 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. Cook using handwash sink to wash towels
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. *no logs for fresh salmon used *freezer not reaching -4°F
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The quaternary ammonia are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >400ppm
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. **reusing food containers of seasoned squid, vingear for tofu and sauces **reusing soy sauce containers to store food inside (sauces and raw seafood) The Sterilite containers 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. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The green cloths for the sushi rice 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. The dishwashing machine located in the kitchen has/have adhering foreign material.
- 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.
- 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. *for quaternary ammonia
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household rice cooker and Maytag household freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/14/2015 | 73 |
- Cold Holding Temperature - 5 penalty points
The raw fish is in/on the sushi cooler at an internal temperature of 41°F - 42°F and is not maintained at 34 °F or below.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. **reusing containers seasoned squid for tofu and other foods **shopping bags used to store frozen breaded tempura foods **plastic bags used for shredded carrots and cabbage in walkin refrigerator The Sterilite containers 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 employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *chairs and items along dumpster area
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household rice cooker and Maytag household freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 06/25/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
The raw fish is in/on the sushi cooler at an internal temperature of 41°F - 42°F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The hot potentially hazardous foods in the buffet line is at a temperature of 100°F - 125°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *did not wash hands with hot/warm water
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food prep areas is used for purposes other than handwashing. *hw sink by mop sink had soda nozzles, bag of rice, and plastic lid *hw sink by food prep sink had fork inside compartment
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled. *bar area and in the wait station by the restrooms
- 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.
- 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/or is not a certified food manager and/or has had critical violations during this inspection. *mgr. not available during time of inspection / out Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The reachin refrigerator and food prep cooler in the sushi station did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin at the front and the sushi prep station are not stored in a manner to prevent contamination of the product. *ice scoop was laying in ice *knife and wooden stick was inside water Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. **reusing containers seasoned squid for tofu and other foods **shopping bags used to store frozen breaded tempura foods **plastic bags used for shredded carrots and cabbage in walkin refrigerator The Sterilite containers 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.
- 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. *along food prep tables, sushi station not in sanitizer solution
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *chairs and items along dumpster area
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household rice cooker and Maytag household freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/24/2015 | 64 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gasket in ice maker 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.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Non-food Contact Surfaces - GRP
Vent not covered properly.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Change of Ownership | 02/13/2015 | 94 |
- Toilet Facilities - GRP
No information available.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
No information available.
- Paper Test Strip Testing Devises - GRP
No information available.
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Change of Ownership | 02/13/2015 | 100 |
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