- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken, meatballs, and cooked pork is in/on the food prep cooler at an internal temperature of 48°F - 53°F and is not being maintained at 41 °F or below. The vegetable broth, bean sprouts, ginger sauce, raw shelled eggs, tofu, raw chicken and raw beef is at an internal temperature of 44°F - 48°F and is not being maintained at 41 °F or below. *in walkin refrigerator and food prep cooler
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled chicken and grilled beef is in/on the steam table at a temperature of 120°F - 124°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked brown rice, black eye peas, and cooked meats that is located in the reachin 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).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *employee food around food prep areas
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your annual health permit is not displayed. (Facility has last year's health permit posted)
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. *mop sink area
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Regular | 11/04/2015 | 73 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken broth is in/on the walkin freezer at a temperature of 48°F after cooling for since 7/30 at night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The half and half is in/on the reachin refrigerator at an internal temperature of 63°F and is not being maintained at 41 °F or below. The raw and raw marinated shrimp is in/on the reachin refrigerator at an internal temperature of 40-42°F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling all ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen potentially hazardous foods that are 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).
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- 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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. *mop sink area
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
Mop hose stored improperly.
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Follow-up | 07/31/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked shrimp, cooked beef, cooked chicken is at an internal temperature of 70°F, 48°F. and 48°F and is not being maintained at 41 °F or below. The half and half is in/on the reachin refrigerator at an internal temperature of 50°F and is not being maintained at 41 °F or below. The raw and raw marinated shrimp is in/on the reachin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. The cooked sauces is in/on the walkin refrigerator at an internal temperature of 44°F - 46°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The cooked chicken and cooked beef is/are at an internal temperature of 96°F - 107°F on the stove.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling all ready to eat foods with their bare hands. The vegetables and cooked meats is/are not protected from contamination by knife and cutting board or par-cooked chicken during preparation. DESCRIPTION: Cross Contamination - Storage, Preparation or Holding
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen potentially hazardous foods 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). 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. -wok being rinsed in hw sink There is evidence that food service workers is drinking and eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *employee food and drink around food prep areas
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The soap/bleach mixture and bleach sanitizer are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. *at the 3-compartment sink *bleach (chlorine) water for towels >200ppm
- 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. *washed knife improperly
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- 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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. *mop sink area
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
Mop hose stored improperly.
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Regular | 07/28/2015 | 69 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The pho broths is in/on the walkin refrigerator at a temperature of 47°F - 48°F after cooling since 3/9 at night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts and raw shrimp is at an internal temperature of 49°F - 53°F and 41°F - 44°F, repsectively and is not being maintained at 41 °F or below. The half and half is in/on the reachin refrigerator at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 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 chlorine bleach sanitizer bucket at cooking area
- 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 microwave and ice machine panel located in the kitchen has/have adhering foreign matter and food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. -HVAC vents are dusty
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. -mens' restroom
- 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 | 03/10/2015 | 78 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The large pieces of beef is in/on the walkin refrigerator at a temperature of 46 - 48 after cooling since 11/17 at night.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken and cooked beef is/are at an internal temperature of 93°F - 95°F on the stove.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling spring roll with their bare hands.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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. Manager not avaliable during time of inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and ice machine panel located in the kitchen has/have adhering foreign matter and food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your annual health permit is not displayed. Health permit is expired.
- 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.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Slats missing from far right side of vent hood area.
- Cleaning Equipment - GRP
Mop hose stored improperly. 3-compartment sink does not have adequate drain plugs.
- 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
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Follow-up | 11/18/2014 | 74 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken broth is in/on the walkin refrigerator at a temperature of 46°F - 48°F after cooling for over 10 hours (since 11/13 in the night time).
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil mixture and the raw shelled eggs is in/on the food prep table at an internal temperature of 60°F - 70°F and is not being maintained at 41 °F or below. The bean sprouts is at an internal temperature of 60°F - 62°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken in pot, cooked beef and cooked chicken is in/on the stove at a temperature of 125°F - 130°F, 80°F-85°F, and 100°F-110°F, respectively and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. -towels inside handwashing sink compartment Employee is washing his/her hands in a sink which is not the designated hand washing sink. - Employee washed hands at 3-compartment sink
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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. Manager not avaliable during time of inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- 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.
- Ventilation - GRP
Slats missing from far right side of vent hood area.
- Cleaning Equipment - GRP
Mop hose stored improperly. 3-compartment sink does not have adequate drain plugs.
- 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
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Regular | 11/14/2014 | 69 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meats for pho, bean sprouts, and sliced meats is in/on the reachin refrigerator at an internal temperature of 50°F - 70°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The soup broths and 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Brush inside compartment of hw sink
- 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. Manager not avaliable during time of inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and microwave located in the kitchen has/have adhering foreign material. 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. Styrofoam container used as scoop The cutting boards located in the kitchen is/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) have not attended required food handler training. 3 FHC were not on site.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/07/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The crab rangoon is at an internal temperature of 47 degrees F and is not being maintained at 41 °F or below.
- 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, observed re-using buckets of soy sauce.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Follow-up | 03/19/2014 | 92 |
- Cold Holding Temperature - 5 penalty points
The rice is/are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The beef product is at an internal temperature of 48 degrees F and is not being maintained at 41 °F or below, observed garlic oil at 70°F. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker is/are handling cooked pastas/rice with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in all 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, observed milk containers, meats, and sliced vegetables. The all ready to eat foods that is located in the walkin 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).
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the grill area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemicals are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the food establishment is not equipped to prevent backflow into the potable water system.
- 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 microwave and pots under meat cutter located in the food preparation area has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
- Cleaning Equipment - GRP
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 | 03/10/2014 | 69 |
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