- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the bar has/have adhering foreign material. The ice bin located in the bar has/have adhering foreign material.
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Regular | 01/13/2016 | 97 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Trash can is in contact with prep cooler door handle. The bucket for drinking water with ice is stored in the mop sink next to the ice maker.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Prepared egg roll filling in walk in cooler is not dated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Certification for on duty manager is expired. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Take out containers are exposed to splash as they are in contact with folded paper towels that are used for hand washing.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The tub of egg roll filling is/are not covered in the reach in freezer.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . Sugar spilled on the floor.
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Regular | 01/13/2016 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish and raw shrimp is in/on the walkin refrigerator at an internal temperature of 38°F and 41°F, respectively and is not maintained at 34 °F or below. The brown, garlic and other prepared sauces in the ice is at an internal temperature of 46°F - 53°F and is not being maintained at 41 °F or below. The ketchup based sauce is in/on the cooking line at an internal temperature of 55°F-60°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ketchup mixed sauces, noodles, dumpling sauce, and brown sauces that is/are located in the reachin/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. The frozen cooked meats that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Turbo freezer in the kitchen and food prep cooler at the front did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the food establishment 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 walkin refrigerator and reachin freezer. *re-using soy sauce containers for prepared sauces *using shopping bags/trash bags to store pork/pork loin in the reachin freezer The in-use utensils used for preparation or serving in the ketchup based and brown sauce in the walkin refrigerator are not stored in a manner to prevent contamination of the product. *inside food product
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flours and dry foods in food containers at the back are not marked with the common name of the food it contains.
- Food Protection - GRP
Canned goods are dusty. Soy sauce container lids have adhering soy sauce on them (back and the storage room)
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is broken
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Follow-up | 09/18/2015 | 76 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. *cup inside hw sink
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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. A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is broken
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the bar is not maintained in good repair. Prep sink in bar needs to have hot water
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Regular | 09/15/2015 | 87 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked rice is in/on the walkin refrigerator at a temperature of 47°F - 53°F after cooling for over 4 hours (since 9/14 PM). The garlic sauce is in/on the walkin refrigerator at a temperature of 46 after cooling for over 4 hours (since last night 9/14).
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil mixture, brown sauce, and white sauce is in/on the cooking line at an internal temperature of 70°F - 84°F and is not being maintained at 41 °F or below. The escolar is in/on the reachin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. The floured chicken and the bean sprouts is at an internal temperature of 46°F and 70°F, respectively and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked pork is/are stored in contact with or under the raw seafood.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ketchup mixed sauces, dumpling sauce, and brown sauces that is/are located in the reachin/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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the meat slicer area by the back of the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm bleach solution for wiping cloths Working containers of degreaser are not properly labeled. Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. *stored next to soy sauce container in the back closet
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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. A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Turbo freezer in the kitchen did not have a readily available and visible thermometer. The thermometer in the reachin refrigerator that is located in the back (where water heater is) is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the food establishment has/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. *Rice scoops stored in standing water and in container The white cloths for the tortillas in the hot hold area 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 walkin refrigerator and reachin freezer. *re-using soy sauce containers for prepared sauces *using shopping bags/trash bags to store pork/pork loin in the reachin freezer
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Canned goods are dusty. Soy sauce container lids have adhering soy sauce on them (back and the storage room)
- 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. *back closet has adhering soy sauce on plastic pieces
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is broken
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Regular | 09/15/2015 | 58 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Raw beef is being prepared in the 3 compartment sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine and freezers located in the kitchen have adhering foreign material. The lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The raw beef and chicken are not covered during storage. Canned goods are dusty.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Hand sink, doors and door handles are soiled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lighting - GRP (corrected on site)
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. Light bulb is out in the reach in freezer.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(13)(a) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 05/20/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 42 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sauces is/are stored in contact with or under the container and plate of raw chicken. Utensil used for raw chicken batter is on top of container with cooked chicken to be portioned.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after handling dirty dishes from the dining room and prior to handling customers' plates of food. Employee working with raw chicken did not wash hands afterward.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Turbo freezer and 2 door, main food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. Reusing grocery type bags.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your part-time employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The BATTER is/are not stored in food storage areas and is directly on the floor uncovered, also. Chicken above pork hocks and egg roll filling in freezer.
- 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.
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Regular | 01/16/2015 | 78 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the bar is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 09/12/2014 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is wiping his hands on his apron.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 09/12/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The home made soy sauce is in the prep cooler at an internal temperature of 73°F and is not being maintained at 41 °F or below. The fried chicken is the refrigerator at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other Food service employee is wiping his hands on his apron. Ready to eat food is kept by the dirty dishes.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, refrigerator and freezer located in the kitchen have adhering foreign material. The lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 05/12/2014 | 79 |
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