- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. Observed raw shirmp cold holding at 41°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the buffet line is used for purposes other than handwashing. Observed rice in hand sink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of yellow chemical are not properly labeled. The bug spray are present in the storage room and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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
The ice machine, soda nozzles, and microwave located in the kitchen has/have adhering foreign material. The microwave oven 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.
- 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. Observed build up on the reachin cooler's shelves and the prep cooler gaskets.
- 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. Observed wiping cloths stored outside of the sanitizer buckets.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Observed water damage on ceiling tiles in kitchen/storage room.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 02/08/2016 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Tofu is at an internal temperature of 44.5 F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reach in refrigerator, preparation area at an internal temperature of 42 F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The lettuce is stored in contact with or under the raw chicken. Box of lettuce and raw chicken are stored on the same shelf in the reach in refrigerator.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. Cook did not lather for the 20 second duration that is required.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. Built up grime inside the ice machine. The in-use utensils (ice scoop) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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 are left outside of the sanitizer bucket around the kitchen of the food establishment.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 10/14/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Observed the spatula utensil used for the shrimp being also used for the chicken. The cooked chicken is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken and crab legs that is/are located in the kitchen 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.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug spray are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the cashier's area has/have adhering foreign material. Observed fly swatter stored on top of microwave.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The storage bags for raw meats does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Fort Worth Ordinance 12553, Section 16-122 (a). The scoops does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/24/2015 | 75 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chocken and eggrolls is on the steam table at a temperature of 105-125°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 ready to eat food is stored in contact with or under the raw chicken.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of mice was observed in or around the storage room.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the rice service area are not stored in a manner to prevent contamination of the product. Rice paddle stored in water.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
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Regular | 02/11/2015 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The egg rolls and cooked chicken dishes is in/on the steam table at a temperature of 125 to 129 degrees 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 vegetables is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that 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 (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Restroom.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The bags containing food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/06/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp is at an internal temperature of 48°F and is not being maintained at 41 °F or below. Raw chicken 48°F.
- Evidence of Insect Contamination - 3 penalty points
flies and roach were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers and scoop used for rice located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Change of Ownership | 06/03/2014 | 83 |
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