- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days.
- Cold Hold (41 °F)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The raw fish/seafood is on the sushi display cooler at an internal temperature of 40 °F, it has not been maintained at 34°F for greater than four (4) hours.
Corrective action: Discard the raw fish/seafood that has not been maintained at 34°F for longer than four (4) hours. Corrections shall be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
The prepared food that is located in the kitchen has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The prepared food that is located in the kitchen that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used
TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
Working containers of chemical are not properly labeled.
Corrective action: All working containers of chemical must be properly labeled. Corrections must be made immediately. Label all spray bottles.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 96 hours.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
Corrective action: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse jars and plastic containers (cherry jar, large white salad dressing buckets) to store other types of food. Purchase enough commercial grade food containers from a restaurant supply company to store food in. Correct within 3 days.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
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.
Corrective action: 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 must be available in the facility. Corrections must be made within 2 days. Menu warning for raw fish warning shall be large enough to see and shall indicate the menu items that contain raw fish or undercooked animal products.
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Regular Inspection | 10/29/2010 | 79 |
- National Sanitation Foundation Approved Equipment - GRP (repeated violation)
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The 2 microwaves and 3 small toaster ovens, milk crates used for shelving, rice cookers and storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Upside down crates cannot be used for shelving throughout the facility.
Corrective action: Provide only 2 microwaves and 3 small toaster ovens, milk crates used for shelving, rice cookers and storage containers that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 3 days. Remove all non-commercial equipment. Remove large ice chest from under the dish machine.
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Floor is soiled and there are buckets on the floor throughout.
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days. Clean floors and get all storage containers off the floor and on to shelves.
- Cold Hold (41 °F) (repeated violation) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The fish/seafood is in/on the sushi coolers at an internal temperature of 37 °F and is not maintained at 34 °F or below.
Corrective action: Rapidly cool theFish/Seafood to 34 °F. Corrections must be made immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
TFER 229.163(e), (f), (g), (h), (i), (j) & (k) - Pages 21-26 Except as specified, food handlers shall not eat, drink or use any form of tobacco except in designated areas; shall not work with exposed food, clean equipment, utensils and linens or unwrapped single service when experiencing discharges from the eyes, nose or mouth; shall wear hair restraints; and may not care for or handle animals
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
Corrective action: If in a food service area and preparing/handling food or contacting clean food contact surface, the employee must drink from covered containers. Corrections must be made immediately.
- Handwash Facilities with Soap & Towels (corrected on site)
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the kitchen.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager (repeated violation)
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 96 hours.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (repeated violation)
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The food prep sink, scale remover, rice spatula located in the kitchen has/have adhering food or food particles. Igloo cooler under the dish machine is soiled. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Plastic containers that calamari came in is being washed and reused for storage.
Corrective action: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse jars and plastic containers (cherry jar, large white salad dressing buckets) to store other types of food. Purchase enough commercial grade food containers from a restaurant supply company to store food in. Correct within 3 days. The food prep sink, scale remover, rice spatula located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. Remove igloo cooler from the facility. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Discard these containers after they are emptied.
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Regular Inspection | 06/23/2010 | 82 |
- National Sanitation Foundation Approved Equipment - GRP (repeated violation)
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The 2 microwaves and 3 small toaster ovens, milk crates used for shelving, rice cookers and storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Upside down crates cannot be used for shelving throughout the facility.
Corrective action: Provide only 2 microwaves and 3 small toaster ovens, milk crates used for shelving, rice cookers and storage containers that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made by Friday. Provide commercial equipment and dunnage racks. Remove all non-commercial equipment. Remove large ice chest from under the dish machine.
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Floor is soiled and there are buckets on the floor throughout.
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (repeated violation) (corrected on site)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- Non-food Contact Surfaces - GRP (repeated violation)
Non-food Contact Surfaces - Type and condition.
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. Aluminum foil is being used to line shelving.
Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Corrections must be made today. Remove aluminum foil lining shelves.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The rice is/are at an internal temperature of 75 to 79 degrees F.
Corrective action: Discard the rice with an internal temperature of 75 to 79 degrees F and has not been maintained at 135 °F or above for more that four hours. Corrections must be made immediately.
- Proper Handling of Ready-To-Eat Foods (repeated violation)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
The sushi chef are handling sushi with their bare hands.
Corrective action: The sushi chef must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling sushi with their bare hands. Corrections must be made immediately. Future violations shall result in a citation.
- Approved Systems (HACCP Plan/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
The sushi fish that is located in the freezer that has been frozen is not marked that the fish was placed in the freezer for parasite destruction. An invoice was provided that stated all frozen fish is frozen for parasite distraction. Salmon is received not frozen.
Corrective action: The sushi fish that is located in the freezer shall be marked with the date that the fish was frozen for parasite destruction. The restaurant shall follow the following requirements: (l) Freezing. (1) Parasite destruction. Except as specified in paragraph (2) of this subsection, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated partially cooked fish other than molluscan shellfish shall be: (A) frozen and stored at a temperature of -20 degrees Celsius (-4 degrees Fahrenheit) or below for 168 hours (7 days) in a freezer; or #4 #10 56 229.164(l) 229.164(m) (B) frozen at -35 degrees Celsius (-31 degrees Fahrenheit) or below until solid and stored at -35 degrees Celsius (-31 degrees Fahrenheit) for 15 hours. (2) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under paragraph (1) of this subsection. (3) Records, creation and retention. (A) Except as specified in paragraph (2) of this subsection and subparagraph (B) of this paragraph, if raw, raw-marinated, partially cooked, or marinatedpartially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under paragraph (1) of this subsection, may substitute for the records specified under subparagraph (A) of this paragraph. Failure to comply shall result in a citation. Provide a written preceedure for the freezing of the fresh salmon to be kept on-site and in the restaurants file at Consumer Health. Provide a copy of the invoice to Consumer Health that states the frozen fish has been frozen for parasite distruction. Provide by Friday or a citation shall be issued.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available. Employee unable to locate card.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 96 hours.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
Corrective action: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse jars and plastic containers (cherry jar, large white salad dressing buckets) to store other types of food. Purchase enough commercial grade food containers from a restaurant supply company to store food in. Correct within 7 days.
- Food Establishment Permit/Food Handler Card
TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
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Follow-up Inspection | 02/17/2010 | 78 |
- National Sanitation Foundation Approved Equipment - GRP
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The 2 microwaves and 3 small toaster ovens, milk crates used for shelving, rice cookers and storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Upside down crates cannot be used for shelving throughout the facility.
Corrective action: Provide only 2 microwaves and 3 small toaster ovens, milk crates used for shelving, rice cookers and storage containers that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 7 days. Provide commercial equipment and dunnage racks.
- Cleaning Equipment - GRP
Cleaning Equipment - Design and storage.
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
Corrective action: Maintenance tools such as brooms, mops, vacuum cleaners and similar items shall be stored in an orderly fashion that facilitates cleaning of the area used for storing the maintenance tools. Corrections must be made immediately.
- COMMENT:
Curtains to enter the kitchen are soiled. Rice cooker is not on a sturdy table. There is a metal wire hanging over the three compartment sink. The cases of chop sticks are being stored in the employee restroom.
Corrective action: Launder curtains. Provide a table for the rice cooker. Discard metal wire. Remove the chopsticks that are being stored in the restroom. Do not store anything that may come into contact with food in the restroom. If you do not have space. Remove the toilet from the restroom and turn it into a dry storage area. Employees do not have to have their own restroom.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Floor is soiled and there are buckets on the floor throughout. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days. The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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. Sponges are being used in the facility.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately. Sponges are ot allowed to be used in the facility. Remove them immediately.
- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
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. Aluminum foil is being used to line shelving.
Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Corrections must be made within 5 days. Remove aluminum foil.
- Cold Hold (41 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The fish/seafood is in/on the sushi bar coolers at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. Raw yellow tail, sea bass, and snapper The cleaned shrimp in the 11X13 pan is in/on the reachin refrigerator at an internal temperature of 39 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the Fish/Seafood to 34 °F. Corrections must be made immediately. Discard the cleaned shrimp in the 11X13 pan that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
- Approved Source/Labeling (corrected on site)
TFER 229.164(b), (d), (l), (p) & (q) - Pages 26, 41, 53 & 55-56 Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over their processing and distribution of food. Additionally, packaged foods shall comply with standard of identity requirements, will be presented honestly and shall be labeled according to law.
The raw fish being served raw is/are not from an approved food preparation/processing facility. The sea bass, snapper and salmon is not being frozen for parasite destruction. Proper invoices are not provided from the supplier and the fish is not being prepared properly on-site.
Corrective action: The raw fish being served raw must originate from an approved food preparation/processing facility. Corrections must be made immediately.
- Proper Handling of Ready-To-Eat Foods (corrected on site)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
The sushi cook are handling prepared sushi rolls with their bare hands. After preparing the rolls, the cook removed his gloves to slice the rolls.
Corrective action: The sushi cook must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling prepared sushi rolls with their bare hands. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
The prepared seafood that is located in the sushi line has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by. There is no date marking in the facility.
Corrective action: The prepared seafood/all ready to eat foods that is located in the sushi line that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access
TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing. Water is not reaching 100°F in the restroom faucet.
Corrective action: The handwashing sink in the women's restroom must provide sufficient hot water for handwashing. Corrections must be made within 3 days.
- Handwash Facilities with Soap & Towels
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No hand drying provisions were available at the handwash facilities in the restroom. Employee restroom does not have towels in the dispenser.
Corrective action: Hand drying provisions must be available at the handwash facilities in the restroom. Corrections must be made immediately.
- Toxic Items Properly Labeled/Stored/Used
TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
Working containers of yellow chemical are not properly labeled.
Corrective action: All working containers of yellow chemical must be properly labeled. Corrections must be made immediately.
- Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
The bleach used as the sanitizer in the warewash area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
Corrective action: The bleach used as the sanitizer in the warewash area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available. Owner has state card but not FW card.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 96 hours.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
The server area reach in in the entry area to the kitchen did not have a readily available and visible thermometer.
Corrective action: The server area reach in in the entry area to the kitchen must have a readily available and visible thermometer. Corrections must be made within 2 days.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The food prep sink, scale remover, rice spatula located in the kitchen has/have adhering food or food particles. Igloo cooler under the dish machine is soiled. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Plastic containers that calamari came in is being washed and reused for storage. The in-use utensils used for preparation or serving in the rice are not stored in a manner to prevent contamination of the product. Rice scoop stored in water.
Corrective action: The food prep sink, scale remover, rice spatula located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. Remove igloo cooler from the facility. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Discard these containers after they are emptied. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately.
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Shared Inspection | 02/08/2010 | 62 |
- Hot Hold (135 °F)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The acidified rice is in/on the rice cooker at a temperature of 71°F and is not being maintained at 140 °F or above.
Corrective action: Rapidly reheat acidified rice to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
The potentially hazardous foods that is located in the refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by. The sushi fish that is located in the freezer that has been frozen is not marked that the fish was placed in the freezer for parasite destruction.
Corrective action: The potentially hazardous foods/all ready to eat foods that is located in the refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by. The sushi fish that is located in the freezer shall be marked with the date that the fish was frozen for parasite destruction. The restaurant shall follow the following requirements: (l) Freezing. (1) Parasite destruction. Except as specified in paragraph (2) of this subsection, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated partially cooked fish other than molluscan shellfish shall be: (A) frozen and stored at a temperature of -20 degrees Celsius (-4 degrees Fahrenheit) or below for 168 hours (7 days) in a freezer; or #4 #10 56 229.164(l) 229.164(m) (B) frozen at -35 degrees Celsius (-31 degrees Fahrenheit) or below until solid and stored at -35 degrees Celsius (-31 degrees Fahrenheit) for 15 hours. (2) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under paragraph (1) of this subsection. (3) Records, creation and retention. (A) Except as specified in paragraph (2) of this subsection and subparagraph (B) of this paragraph, if raw, raw-marinated, partially cooked, or marinatedpartially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under paragraph (1) of this subsection, may substitute for the records specified under subparagraph (A) of this paragraph. Failure to comply shall result in a citation.
- Handwash Facilities with Soap & Towels
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No hand drying provisions were available at the hand wash facilities in the sushi area.
Corrective action: Hand drying provisions must be available at the hand wash facilities in the sushi area. Corrections must be made immediately.
- Toxic Items Properly Labeled/Stored/Used
TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
The roach killer are present in the kitchen and are not needed for food service operations.
Corrective action: The roach killer that are present in the kitchen and are not needed for food service operations must be discarded or removed to a safe storage area. Corrections must be made immediately.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
Thechef in the kitchen did not have a readily available food temperature measuring device.
Corrective action: Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring the attainment and maintenance of specified food temperatures. Corrections must be made within 2 days.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The ice machine located in the food service/dispensing area has/have adhering algae. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
Corrective action: The ice machine located in the food service/dispensing area must be properly washed, rinsed and sanitized and free of algae. Corrections must be made immediately. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse jars and plastic containers (cherry jar, large white salad dressing buckets) to store other types of food. Purchase enough commercial grade food containers from a restaurant supply company to store food in. Correct within 7 days.
- National Sanitation Foundation Approved Equipment - GRP
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave ovens, toaster oven, coffee pot, crock pots, ice bucket, and food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only microwave ovens, toaster oven, coffee pot, crock pots, ice bucket, and food containers that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 7 days. Remove all home-style equipment. Remove large picnic-style ice chests.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. Containers of food is are not stored in food storage areas.
Corrective action: Containers of food must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately. Provide enough shelves from a restaurant supply company to get all containers of food off the floor. Correct within 7 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- Food Establishment Permit/Food Handler Card
TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
Your employee's Food Manager's Certificate is not displayed. Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Food Manager's Certificate for manager must be available for the inspector immediately upon request or displayed. Corrections must be made within 72 hours. Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within correct immediately.
- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution is not readily available for use .
Corrective action: A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) of sanitizing solution shall be provided and readily available for use. Corrections must be made within 5 days.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
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.
Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within 2 days.
- Cleaning Equipment - GRP
Cleaning Equipment - Design and storage.
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient.
Corrective action: A service sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops and similar wet floor cleaning tools and for disposal of mop water and similar liquid wastes. Corrections must be made within 2 days. Remove all items out of the mop sink. Clean the mop sink and use it to dump the mop water.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the walk-in cooler are not installed or attached.
Corrective action: Wall covering/panels shall be designed, constructed, installed and attached so they are smooth and easily cleanable. Corrections must be made within 14 days. The walk-in cooler shall have a wall build around it that attaches to the ceiling.
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
TFER 229.166(m)(1) - Page 98. Excess refuse in the sushi area is not being removed.
Corrective action: Refuse, recyclables and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other common conditions that attract or harbor insects and rodents. Corrections must be made within 2 days. Remove cardboard from under the sushi shelves.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
Raw Shellfish 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 shellfish are not available in the facility.
Corrective action: Raw Shellfish 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 shellfish must be available in the facility. Corrections must be made within 2 days.
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Regular Inspection | 02/26/2009 | 73 |
Restaurant representatives - add corrected or new information about Sushi Yoko, 6333 #280 Camp Bowie Blvd, Fort Worth, TX »