- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in/on the stove at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Most prepared foods in the walk in are not dated.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Food storage container in walk in has not been washed. There is a ladel with it's handle in the pot on the stove.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP
Several food items in the walk in are not covered.
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Regular | 01/05/2016 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The panned prepped food is/are stored in direct contact with or under the opened container of food .
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Shelves in walkin located in the food establishment has/have adhering food or food particles. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. The milk crates 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed.
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Follow-up | 10/08/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken,tomato/cucumber salad, corn, yogurt, and heavy cream is at an internal temperature of 44 °F, 44°F, 46°F, 49°F,60°F, respectively, and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried spinach and kale is/are at an internal temperature of 65°F.
- Sound Condition (corrected on site) - 4 penalty points
The tomatoes, cucumbers, and prepped food in walkin is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling cooked chicken with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all prepped food that is/are located in the walkin 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The supervisor did not follow procedures for proper handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Original containers of sanitizer bottle are not properly labeled.
- 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
The prep sink, 3 compartment sink (blood), shelves in walkin, and microwave located in the food establishment has/have adhering food or food particles. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Foil on utensils, reused milk jug, and reused towels at the tandoori oven. The unprotected chill stick located in the freezer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The milk crates 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.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Utensils (scoops) in walkin and utensils (scoops) for cooked rice in kitchen. TFER 229.164(i)(2) - Page 38. The prepped food is/are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The frozen fish and spices is/are not covered during storage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door to dumpster open. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces (vents) in the food establishment are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment were left open.
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Regular | 10/05/2015 | 62 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
The prep sink drain in the 3-compartment sink area is obstructed and dirty water is standing in floor sink. Pipe directly inside floor sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The milk and jalapeno crates 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the upright freezer.
- Food Protection - GRP
Spices at front not protected.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the handwash area are not fitted with coving or closed and sealed. TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. Openings around piping at sink.
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Follow-up | 06/26/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The kadda(yogurt and chick pea flour), heavy whipping cream, samosa, lamb sausage, and boiled chicken is in/on the 47-48°F, 47°F, 48°F, 48-49°F, 49°F, respectively, at an internal temperature of and is not being maintained at 41 °F or below. The yogurt sauce, tomato salad and cut watermelon and cantaloupe is at an internal temperature of 56, 55, 50-51, respectively, and is not being maintained at 41 °F or below. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Ice scoop handle inside ice.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods(spinach, yogurt sauce, cooked chicken, lamb sausage) that is/are located in the walkin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Container of food set on top of trash can.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold chicken, samosas, sausage, and heavy whipping cream at 41°F (raw seafood at 34°F).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from soda gun(no drain line connected). No toilet paper in restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves in walk in cooler (moldy) and container for seasoning located in the food preparation area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food prep cooler. Linen used to cover chicken. Single service, single use and clean sanitized plates at buffet stored in the buffet line are exposed to splash, dust, or other contamination.
- Food Protection - GRP
Sauce being cooled on floor with a fan. Spices at front not protected.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Follow-up | 06/25/2015 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken, yogurt and fried appetizers is in/on the walk in and buffet at an internal temperature of 47°F, 46°F, 48-49°F, respectively, and is not being maintained at 41 °F or below. The tomatoes and beef is at an internal temperature of 51°F and 72-75°F on prep table and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tandoori chicken, kalmi chicken, and fried spinach is in/on the buffet at a temperature of 119-125°F, 127°F, and 115-121°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 after handling raw meat and dirty dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area and wait station is used for purposes other than handwashing. Container of beef on trash can.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from wait station(soda gun needs a drain line with air gap). RPZ not draining to sanitary sewer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun holster located in the waiters' station has/have adhering foreign material. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Reusing plastic bowls.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ice is/are not stored in food storage areas. Need a 2 piece sliding lid/stainless steel or plexy glass. Spices exposed at front. Uncovered seasonings on shelving. Delivery of frozen lamb out at room temperature.
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Regular | 06/23/2015 | 67 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quat used as the sanitizer in the dish machine is at an inadequate concentration of less than 50 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers, ice bin, soda gun, holster, fryer and racks located in the kitchen have adhering foreign material. The prep cooler is not working properly.
- 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. Gaskets are broken.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Follow-up | 02/11/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mango relish, milk, tomato sauce, specialty sauces, raw beef, ready to eat chicken, heavy whip cream, sliced tomato and yogurt are in the refrigerator at an internal temperature of 46 to 55 and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried spinach and potatoes is/are at an internal temperature of 90°F and 100°F respectively..
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is handling pita breads with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat chicken is stored in contact with or under the raw beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat chicken, beef and specialty sauces in the kitchen have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. Water temperature is at 66°F.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quat used as the sanitizer in the dish machine is at an inadequate concentration of less than 200 ppm to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, freezer, ice machine, ice scoop, storage containers and can opener located in the kitchen have adhering foreign material. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. One of refrigerators does not work properly.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen vegetables are being thawed improperly.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the 3-compartment sink area is not maintained in good repair.
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Regular | 02/10/2015 | 63 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the walkin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemicals are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material. The bus tubs and food storage 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 Protection - GRP
TFER 229.164(i)(2) - Page 38. The potatoes, cilantro, and sauces are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The ice is not covered during storage. The ice in the waiter's station is not covered.
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Regular | 10/15/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The yogurt dressing and cantaloupe on buffet are at an internal temperature of 49 to 52 degrees F and is not being maintained at 41 °F or below. The yogurt in the small reach in is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tandoori chicken is in/on the steam table at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The molded spices and mix is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken. Food containers stacked on exposed food. Exposed container of cooked chicken on floor in walk in cooler and was about to be stacked on another container when instructed to relocate product.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bus tubs and food storage 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the bucket storing yogurt. The shelves inside the walk in cooler, cutting board, food storage containers, and can opener located in the kitchen has/have adhering food particles, mold, dirt, and grease.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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Regular | 06/09/2014 | 76 |
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