You want some wasabi with those flies?

December 15, 2004

A few weeks ago, BD reported how Blue Fish Sushi Bar was closed by order of the City’s Environmental and Health Services Department so they could clean up their act.

The story about the closing was no big deal - happens all the time (sadly) in Dallas and other big cities.

It was the reaction by the manager or owner to BD’s taking photos of the building for our story that was so funny.

It took a few weeks to get the official Notices of Violations and other papers from the City’s Environmental and Health Services Department (they just moved their offices into the old Texas Guard Armory on Goforth Lane).

After reading these reports, BD may go true vegan for life.

Can you read a thermometer? I don’t think so

Click here to read / download the original
Health & Environmental Services reports (PDF)

The important thing to remember is that sushi (aka raw fish) requires absolutely drop-dead accurate temperatures not only in the presentation display but the storage system. One or two degrees off can be the difference between dinner and, well, you can figure it out.

The incident started with a Service Request filed on November 16. Someone (name not included on report) called to complain that they took ill after eating an early dinner (4:30 pm) on November 5th. The caller worked at Parkland and admitted herself/himself to the emergency room. The description continues:

Sushi in rolls, yellow tail salmon, coke. Symptoms nausea, vomit, fever/chills, headache. Works at Parkland, went to ER

On November 18, an inspector visited the restaurant and spoke to a manager (John), who was not aware of the complaint.

The Notice of Violation continues –

Employees hands were checked and all in compliance. Handsinks properly stocked except near dishwasher – no towels.

Yellow tail temp on display prepline ranged between 40.2 F – 50.5 F; salmon 40.6 F to 51.3 F. Fish found in danger zone was voluntarily destroyed.

Wet towels on prep tables showed no chlorine residual and were being used to wipe hands / utensils.

These practices may have contributed to food-borne illnesses.

Maintain all PHF cold at 41 F or below.

Store wet towels properly and wash hands often.

Provide soap/paper towels at all handsinks

The restaurant was inspected and received an 80 based on these and other issues. Four points were taken off for evidence of insects / rodents and a citation was issued immediately.

The restaurant was ordered to close due to a fruit-fly infestation and not re-open until the place was cleaned up and re-inspected by the City.

It can’t get worse, right?

Comments from a restaurant manager in Dallas I found the Blue Fish health inspection very interesting, and disturbing. The fact that a restaurant in the city of Dallas can receive an 80% on their inspection and get cited so that they must be shut down is appalling. The grading system was originally designed so a restaurant in violation of one part of the inspection would be docked points for each time they violated the code in question. The four critical violations for seafood being held in the temperature danger zone (this can kill someone!) should have received 5 points for each violation - not 5 points total. The sanitizer water that was found to not be strong enough to destroy bacteria to safe levels (this prevents cross contamination, and yes it can kill!) should have been dinged each time the restaurant was not in compliance - 2 x 4 points. As far as the 4 points for pest infestation, each zone affected should receive the deduction. The argument would be made that that could take a restaurants score into negative range, but it is serious so it should. Blue Fish received a 2 point deduction for not having hand washing sinks working and stocked properly. 80% of all food born illness is caused by improper hand washing by food service personnel. I am really mad and think this inspector should be replaced.

The next day, a City inspector came back to assess the fruit fly issue and how the restaurant had made corrections to the faults found in the previous day’s inspection.

It was not getting any better -

Number of active fruit flies has been reduced significantly with approximately 5-10 live flies.

Exterior equipment remains unclean to sight and touch, and needs further cleaning. Manager on site having all staff participate in cleaning (20 – 25).

During cleaning of floor behind R/C, roach pocket discovered between loose cove moldings and wall. Roach infestation must be treated and repairs made.

Establishment to remain closed until further notice.

1 – Eliminate infestations – roach/fruit flies

2 – Repair damaged walls, floors, eliminate standing water and clean

3 – Repair / cover any / all exposed wood; raise all equipment six inches

4 – Keep equipment pulled out from walls, easy cleaning, view

5 – No food preparation in any capacity to be done

6 – All surfaces and utensils must be cleaned/sanitized before next inspection

It was three more days before the restaurant was allowed to open on November 22.

Sushi, anyone?