- Food Protection - GRP (corrected on site)
Scoop handle in contact with ice.
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Regular | 01/22/2016 | 100 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling cabbage and carrots with their bare hands. Observed cook plating fresh ready to eat cabbage with bare hand contact.
- 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 beef product. Observed the raw beef mixture stored above ready to eat foods in the reach in prep cooler.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine and can opener located in the kitchen has/have adhering foreign material. The buckets 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. Observed the reuse of non NSF containers in the walkin refrigerator.
- 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. Observed food residue on shelves in walkin refrigerator and doors/handles to prep coolers.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee keys, cell phone, etc stored with food items.
- Plumbing- GRP (corrected on site)
TFER 229.166(i)(5) - Page 94. The faulty sink in the dishwash machine area is not maintained in good repair. The seal and caulking around the dish machine contains black mold.
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Regular | 12/09/2015 | 86 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food prep sink area.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- 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 (corrected on site) - 3 penalty points
The scoop 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment.
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Regular | 08/18/2015 | 88 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 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 dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 04/03/2015 | 94 |
- 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. Observed drain rack with cups stored on top of handsink, and scrubber inside sink.
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Regular | 12/05/2014 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pre-cooked chicken is at an internal temperature of 55 to 64 degrees F and is not being maintained at 41 °F or below. Garlic in oil at 48°F because it is not properly stored in ice. The fish/seafood is in/on the food prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Shrimp in walk in cooler without ice.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked chicken that is located in the walkin refrigerator 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).
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the 3-compartment sink at the water hose connection and the potable water system.
- 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 food preparation area. Fabricated scoop from a sauce bottle. The can opener located in the food preparation area, and shelves inside the walk in cooler has/have adhering foreign material. The food slicer located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Some areas are taped.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the bag in a box storage closet of the establishment.
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Regular | 12/05/2014 | 84 |
- 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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. A light is out in the vent a hood.
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Regular | 08/22/2014 | 97 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material. The dish ware located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent a hood.
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Regular | 04/14/2014 | 94 |
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