- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp is in the walkin refrigerator 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
The vegetables are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven and ice machine located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving in the dry storage area are not stored in a manner to prevent contamination of the product. Handles being stored in the msg, flour, and sugar. The bottom of the upright freezer 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.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is being thawed improperly.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/07/2016 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts and duck fat is in/on the walkin refrigerator at an internal temperature of 70°F and 45°F 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 sauces is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen egg rolls and breaded chicken pieces that is located in the chest 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). The ready-to-eat potentially hazardous sauce dated 8/26 prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. Sushi rice preparation method.
- 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. *cup of water on table by ice machine
- 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. *salmon for sushi
- 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
- 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 walkin refrigerator. -reusing containers that held soy sauce for cooked sauces (not commercial) The plastic containers and the printed paper used for the egg rolls 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 ice scoop located in the kitchen has/have adhering food or food particles.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. *lid for the dry ingredients do not fit
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. *where grease trap lid was
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Cleaning Equipment - GRP
Stoppers not provided for 3-compartment sink
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. **FOR BLEACH SANITIZER
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cookers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 09/02/2015 | 73 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked sauce is in/on the walkin refrigerator at a temperature of 45°F after cooling for since 8/26 in the PM.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. The cooked pork is in/on the reachin refrigerator at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sauces that is/are located in the 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 cooked potentially hazardous foods (egg rolls, dumplings, breaded vegetables, breaded chicken, and other breaded food products) that is located in the reachin freezers 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). *foods that have been cooked and frozen in the reachin freezers
- 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. *for the salmon
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The lavender scented bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. *for sanitizer
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
No toilet paper for womens' restroom
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device. The reachin freezer 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 walkin refrigerator. -reusing containers that held soy sauce for cooked sauces (not commercial) The plastic containers and the printed paper used for the egg rolls 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 containers and equipment on the clean drying rack and the food prep tables located in the kitchen has/have adhering food or food particles. The shelves located in the reachin freezers and chest freezers has/have adhering ice built up and meat juices.
- 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. *for raw seafood sushi items
- 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.
- 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. -no concentration for sanitizer
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. *where grease trap lid was
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Cleaning Equipment - GRP
Stoppers not provided for 3-compartment sink
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. **FOR BLEACH SANITIZER
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household refrigerator and also rice cookers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/27/2015 | 64 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sauces and raw meats is at an internal temperature of 45°F - 52°F and is not being maintained at 41 °F or below. The noodles, egg rolls, raw meats, sauces and other PHFs in the walkin refrigerator is at an internal temperature of 47°F - 53°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bamboo shoots is/are stored in contact with or under the raw shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The roasted pork, curry and pad thai sauces that is/are located in the 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 cooked (meats, dumplings, egg rolls, and foods) items and raw meats (re-packaged) that is located in the reachin freezers 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).
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold raw meats, cooked noodles, egg rolls, sauces and other potentially hazardous foods at 41°F (raw seafood at 34°F). PHFs 47°F to 51°F
- 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 walkin refrigerator. -reusing containers that held soy sauce for cooked sauces (not commercial) The plastic 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.
- 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. -fans in the walkin refrigerator
- 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. -not in sanitizer solution
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. **FOR BLEACH SANITIZER
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Regular | 04/22/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The sesame sauce is in/on the walkin refrigerator at a temperature of 47°F - 49°F after cooling since 12/16 at night.
- Sound Condition (corrected on site) - 4 penalty points
The cabbage is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous Lo Mein sauce prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic 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. Rubbermaid containers & household plastic containers The shelves located in the reachin freezers and microwave has/have adhering food or food particles. 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. -reusing vegetable plastic containers for egg rolls and soy sauce containers for cooked sauces
- 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. -bottom shelves of food prep tables TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. -door to mop sink is damaged
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. Openings in the floor. TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 12/17/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The egg rolls is in/on the food prep table at an internal temperature of 85°F and is not cooled to 41 °F or below. The garlic in oil mixture and the cooked sauces is in/on the cooking line at an internal temperature of 50°F - 60°F 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 shrimp and sauce is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked sauces that is/are located in the 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.
- 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 not available. Food Manager card not registered with CFW
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer 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 located in the kitchen has/have adhering foreign material. The plastic 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. Rubbermaid containers & household plastic containers 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. plastic container used as a scoop for lemon sauce
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
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Regular | 08/22/2014 | 72 |
- Cold Holding Temperature - 5 penalty points
The milk and cooked sauces is in/on the walkin refrigerator at an internal temperature of 45°F to 48°F and is not being maintained at 41 °F or below. The cooked shrimp, tofu, sauces, raw shelled eggs, and curry is at an internal temperature of 45°F to 52°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sauces and prepared foods that is/are located in the reachin 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.
- 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 - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The plastic 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. Rubbermaid containers
- 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)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. Openings in the floor.
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Change of Ownership | 04/16/2014 | 82 |
Restaurant representatives - add corrected or new information about China Pagoda Restaurant, 3005 Lackland Rd, Fort Worth, TX 76116 »