- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked chicken and rice are being cooled inproperly. The food products must be cooled with ice or in the walkin refrigerator.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reach in cooler is not holding cold all foods at 41°F (raw seafood at 34°F). Broken reach in cooler was not in use. Should replace today.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in cooler located in the kitchen has/have adhering food or food particles. The food shelves located in the walkin cooler has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The all foods stored in the walkin refrigerator is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the wok/cooking area are not clean. Must clean the wok/cooking area daily to take care of excess grease.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents inside of walkin refrigerator.
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Follow-up | 10/23/2015 | 89 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The fried chicken is in/on the food rack at a temperature of 80 to 84 degrees F after cooling for 02 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic and oil mixture is/are at room temperature with an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. Must use a 4 hour time track on the garlic and oil mixture.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef/raw pork is/are stored in contact with or under the raw chicken in the walkin refrigerator. The raw beef and raw pork is/are stored in contact with or under the raw chicken product in the reach in freezer near the ice machine.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The garlic and oil mixture on or near the wok area is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. The all ready to eat foods that is/are located in the walkin in refrigerator, reach in coolers in wok area 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) - 4 penalty points
There is evidence that the food service employees are 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 red chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The top of microwave located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The all ready to eat foods in walkin refrigerator and reach in coolers is/are not covered during storage. All ready to eat foods must be covered.
- 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. Wiping cloth are not sanitized with bleach.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the wok area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the dry storage area are not clean .
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Regular | 10/14/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fried chicken is at an internal temperature of 80°F and is not being maintained at 41 °F or below. The raw garlic and oil mixture is/are at room temperature with an internal temperature of 85°F and is not being maintained at 41 °F or below. The sushi rice is/are at room temperature with an internal temperature of 82°F and is not being maintained at 41 °F or below. The raw shrimp is at an internal temperature of 50°F and is not being maintained at 41 °F or below. Use ice to cool down raw shrimp once it has been prepped and put back in the walkin refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw pork, raw seafood, and raw beef is/are stored in contact with or under the raw chicken in freezer on the right side (freezer 1). The cooked pork, roasted duck, and frozen vegetables is/are stored in contact with or under the raw chicken in the freezer on the left (freezer 2). The raw beef and raw seafood is/are stored in contact with or under the raw chicken in the walkin refrigerator. The raw beef is/are served in/on the serving bowl and tongs in contact with or under the raw chicken. Observed the use of a serving bowl for holding raw chicken and raw beef. Only one set of tongs seen in the raw beef container and it may have been being used to handle raw chicken product as well.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The garlic and oil mixture on or near the wok cooking area is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. The sushi rice on or near the food prep area near the wok is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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. Found an open coke can near the microwave area.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handsink near the 3-compartment sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerator in the near the front of kitchen hand sink did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The raw shrimp, fried chicken in the walkin refrigerator is/are not covered during storage. TFER 229.164(i)(1) - Page 38. The uncooked rice is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the dry food storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the wok cooking area are not clean .
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Regular | 06/04/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked rice is at room temperature with an internal temperature of 56°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The beef and seafood are stored in contact with or under the raw chicken in freezers.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Observed at 95°F.
- 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 (corrected on site) - 3 penalty points
The spatula located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The meat stored on floor is not stored in food storage areas.
- 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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Follow-up | 02/06/2015 | 79 |
- Sound Condition - 4 penalty points
The dented cans is/are unsound and should not be sold, served or consumed. -stored where sound food is stored.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ice scoop is/are stored in contact with or under the ice.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the warewashing sink in the kitchen and the potable water system. -hose attached to faucet
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the warewash area is inaccessible to food service employees. - Slicer stored in front of handwashing sink
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the warewash area. -soap dispenser not working properly
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- 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 kitchen. -plastic fork being used to dispense food
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 02/01/2015 | 70 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs are stored over vegetables.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cooks is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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. No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of cleaner are not properly labeled. Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The grill located in the kitchen has/have adhering food or food particles. The shelves located in the walkin refrigerator has/have adhering food or food particles. The 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. The food bins and containers located in the walkin refrigerator has/have adhering food or food particles. The walkin refrigerator located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prepared food is not covered during storage in walk in cooler. There are containers of sauce on the floor.
- Non-food Contact Surfaces - GRP
Floor drains are not clean.
- 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. Floors in the walkin refrigerator are not clean .
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Regular | 09/12/2014 | 77 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is on the stove at a temperature of 75 to 79 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, can opener, food containers, and shelving located in the kitchen have adhering foreign material.
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Regular | 05/16/2014 | 92 |
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