- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 46°F and is not maintained at 34 °F or below. The noodles is in/on the prep table at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The chicken is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink machine and microwave located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The crispy noodles are not covered during storage. TFER 229.164(i)(2) - Page 38. The raw chicken and food in soy sauce buckets are not stored in food storage areas.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/03/2015 | 85 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 46°F and is not maintained at 34 °F or below. The noodles is in/on the prep table at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The chicken is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink machine and microwave located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The crispy noodles are not covered during storage. TFER 229.164(i)(2) - Page 38. The raw chicken and food in soy sauce buckets are not stored in food storage areas.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/03/2015 | 85 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the chicken.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the customer service area have adhering foreign material.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 07/14/2015 | 86 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of <50 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives and microwave oven located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of table shelves are not free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 03/09/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil is in/on the grill at an internal temperature of 65°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The celery is/are stored in contact with or under the raw chicken.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands at the hand sink in the front prep area and the men's restroom hand sink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the front prep area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
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Regular | 11/06/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is on the cart at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The oranges are unwholesome and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the customer service area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine is at an excessive concentration of >200 PPM to sanitize equipment and utensils.
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Regular | 07/01/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin freezer at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the dining room has adhering foreign material. The 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.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
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Regular | 03/07/2014 | 86 |
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