Lisas Chicken, 3770 Hemphill St, Fort Worth, TX 76110 - Restaurant inspection findings and violations

Business Info

Name: LISAS CHICKEN
Type: Restaurant
Address: 3770 Hemphill St, Fort Worth, TX 76110
Total inspections: 4
Last inspection: 07/28/2015

Ratings Summary

Based on 2 votes

Overall Rating:		4.3
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		5.0
Ambience:		3.0
Cleanliness:		4.0

Restaurant representatives - add corrected or new information about Lisas Chicken, 3770 Hemphill St, Fort Worth, TX 76110 »

Inspection findings	Inspection type	Date	Score
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The cooked corn is/are stored in contact with or under the raw chicken. Proper/Adequate Handwashing (corrected on site) - 4 penalty points The cook did not follow procedures for proper handwashing. The cook did not wash his hands after handling raw chicken and proceeded to touch equipment and start other tasks. The cashier did not wash his hands for the 20 sec duration. Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the food establishment. Exterminator needs to be called in order to get the flies under control, flies are very apparent inside the food establishment. Food Protection - GRP The equipment or utensil that is in use does not provide protection from contamination. Equipment used food handling is exposed to potential contamination especially from flies which the food establishment has trouble controlling. Single-service/Single-use Articles - GRP (corrected on site) TFER 229.165(x)(2)(A) - Page 87. Single-service and single-use articles are not stored in a clean dry location. Disposable cups are stored facing upwards instead facing down to avoid potential contamination.	Follow-up	07/28/2015	85
Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points The coleslaw is in/on the beverage holding equipment at a temperature of 45 to 49 degrees F after cooling for undisclosed amount of time. Hot Holding Temperature (corrected on site) - 5 penalty points The mac & cheese is in/on the steam table at a temperature of 73 F and is not being maintained at 135 °F or above. Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The coleslaw is/are stored in contact with or under the raw chicken. Also raw chicken stored above cooked corn dogs. Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The coleslaw and mac & cheese that is/are located in the reachin 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 all employees did not follow procedures for proper handwashing. Employees in the food establishment touching money, raw chicken and cooking prepared food and do not wash their hands for the required 20 sec duration. Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The handwashing sink in the fryer area is used for purposes other than handwashing. Approved Source/Labeling (corrected on site) - 4 penalty points The packaged red meat and fish is/are not labeled as specified in law. Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the food establishment. Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Windex stored next to food and food prep area. Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points The bleach used as the sanitizer in the food establishment is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils. Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points The reachin freezers in the food establishment did not have a readily available and visible thermometer. Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points Single-service or single-use articles, i.e., single-use plastic bags, buckets and cardboard, etc., are being reused for food product storage in the food establishment. It was observed that the food establishment uses cardboard inside the ice holding freezer, along with the use of white buckets used for other orginal means to store meats, fish and poultry. Food Protection - GRP TFER 229.164(i)(1) - Page 38. The meats ( poultry, red meat and fish ) is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The bag of corn meal is/are not stored in food storage areas. A bag of corn meal was stored on the floor. The equipment or utensil that is in use does not provide protection from contamination. Utensils (scoops, tongs and laddels ) are stored on bare countertop. 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. Shelving around the food establishment, along with food storage containers (utensils and on cooking equipment). 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 were observed to be left out around the food establishment. Single-service/Single-use Articles - GRP TFER 229.165(x)(2)(A) - Page 87. Single-service and single-use articles are not stored in a clean dry location. There are utensils and equipment that needs to be stored in a clean area, there are utensils and equipment that are stored in dirty areas. Floors, Walls and Ceilings - GRP TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the bathroom are damaged. Lighting - GRP TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Reachin freezer does not have adequate lighting. Ventilation - GRP TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents around the food establishment are dirty. 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. National Sanitation Foundation Approved Equipment - GRP Fort Worth Ordinance 12553, Section 16-122 (a). The crook pot used for cooking green beans does meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.	Regular	07/24/2015	55
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points There is evidence that employee 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 3-compartment sink area is used for purposes other than handwashing. Handwash Facilities Adequate & Access - 3 penalty points There are inadequate handwashing sinks available in the food service/dispensing area. The handwashing sink in the restroom is inaccessible to food service employees. 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.	Regular	12/15/2014	93
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The corn is stored in contact with or under the raw fish. Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The handwashing sink in the kitchen is used for purposes other than handwashing. Approved Source/Labeling - 4 penalty points The packaged fruit drink pouches is/are not properly labeled as specified in law. Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the kitchen.	Regular	06/26/2014	85

2 User Reviews:

Shirley Story

Added on May 19, 2016 10:27 AM

Food:

Service:

Price:

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Cleanliness:

I occasionally do house sitting jobs in this area. Since I discovered this little place, It's absolutely on my dining list every time! Love the food!

Would you recommend LISAS CHICKEN to others? Yes

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Annabelle Rincon

Added on Aug 30, 2014 9:47 PM

Visited on Aug 30, 2014 9:40 PM

Food:

n/a

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n/a

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We are a family of 6 and once we discovered Lisa's chicken we became frequent customers. They have good food and great price. I have recommended Lisa's chicken to a ton of ppl that loves chicken and they are also fascinated with this place.. I highly recommend Lisa's chicken off Hemphill and Morningside. So if you like chicken and have a big family Lisa's is the best place. Its also a great party pack and even when u have unfortunates in the family chicken is a good meal to feed lots of people. Thr great thong about Lisa's chicken is that not because its at a low price u dont get a goof quality of food, thats what impressed me the most. They also have a great staff, they are on the ball and get u in and out with what u ordered and they double check your order. Cant ask for a better place my family and I are very happy to have found Lisa's chicken. Try it you wont regret it. 5 stars. *****

Would you recommend LISAS CHICKEN to others? Yes

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