- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the bar did not have a readily available and visible thermometer.
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Regular | 12/09/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tuna is stored in contact with or under the pork product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the all employees is 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 handwash sink in the sushi prep area and the restroom is not providing sufficient hot water for handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer. The all employees 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. The bottom shelves of refrigerators located in the kitchen have adhering food or food particles.
- 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)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- 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.
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Regular | 12/09/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the display case refrigerator at an internal temperature of 38 F to 49F and is not maintained at 34 °F or below. Salmon (38.4 F), smoked salmon (45.8 F) and compachi (48.6F), red meat (50.1F), raw shrimp (46.4F).
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The sushi makers is/are handling raw fish for sushi with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked seafood is/are stored in contact with or under the raw beef product.
- Proper/Adequate Handwashing - 4 penalty points
All employees did not follow procedures for proper handwashing. Employees are not washing their hands for the required 20 sec duration. Employees also go from one station to another without washing their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that dishwasher is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the sushi bar is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized knives stored in the sushi bar are exposed to splash, dust, or other contamination. The chicken storage container located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The equipment or utensil that is in use does not provide protection from contamination. Some of these utensils include: spoons, spatulas, tongs and any other equipment that is used in food preparation.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The potatoes in water is/are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The cooked vegetables, sauces is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. These areas include: shelving, railing, tops of equipment and storage areas
- 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. Towels around the food establishment are left out of the sanitizer bucket.
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Regular | 08/19/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the sushi case at an internal temperature of 41°F and is not maintained at 34 °F or below. Recommend to track time of fish out of temp up to 4 hrs and then discard if held above 34°F for more than 4 hrs. FUTURE VIOLATIONS MAY RESULT IN CITATION.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the sushi area is used for purposes other than handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from handsink in kitchen. Pipe disconnected not flowing directly to drain.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Door does not close fully on its own.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Water leaking on to floor and standing.
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Regular | 04/14/2015 | 88 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
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Regular | 12/10/2014 | 97 |
- 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. Future violations could result in citation. The handwashing sink in the kitchen is used for purposes other than handwashing.
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Regular | 12/10/2014 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin sushi cooler at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- 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. The handwashing sink in the sushi prep area is used for purposes other than handwashing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the sushi prep area are not clean .
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Regular | 08/07/2014 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin countertop refrigerator at an internal temperature of 38°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the raw chicken.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the sushi bar area is not providing sufficient hot water for handwashing. 98°F
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Regular | 04/01/2014 | 88 |
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