- Cold Holding Temperature (corrected on site) - 5 penalty points
The seafood and cooked chicken is at an internal temperature of 53 to 55 degrees F and is not being maintained at 41 °F or below. The sprouts are at an internal temperature of 44 degrees F are not being maintained at 41 °F or below.
- 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 cooked noodles.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Sink is full of ice.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of soap and sanitizer are not properly labeled.
- 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 food establishment. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop stored on top of the ice machine.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar and flour are not marked with the common name of the food it contains.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sponges observed in the dishwashing area/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.
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Regular | 01/07/2016 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw sprouts is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw shrimp is/are stored in contact with or under the raw beef in the walkin refrigerator.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service employee 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 ice scoop stored in on top of the ice machine is exposed to splash, dust, or other contamination. The ice scoop is stored in a dirty area (on top of the ice machine). Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Food is being stored in to-go containers throughout the restaurant. The reach in refrigerators and reach in freezers located in the kitchen has/have adhering food or food particles.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Bleach wiping cloth sanitizer is at 10 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the boba tea prep area are not clean . The floor drain is dirty and needed to be cleaned. TFER 229.167(p)(2)(A) - Page 106. Floors in the dry storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwasher area are not clean .
- 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. Bleach test strips are not available.
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Regular | 09/03/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw sprouts is at an internal temperature of 64°F on prep cooler near wok and 54°F on prep cooler near sushi area and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The tomatoes is/are unwholesome and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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
A trained Fort Worth Food Manager was not onsite during the inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 2 prep coolers in the wok and grill area 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 food establishment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the front service area under the prep sink are not clean .
- 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. Bleach and QUAT test strips were not available onsite.
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Regular | 05/20/2015 | 75 |
- Cold Holding Temperature - 5 penalty points
Cooked noodles and rice are on the counter at 45°F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw beef is stored over ready to eat foods in walk in cooler an food prep cooler.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in an area other than a 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 sanitizer wipes are stored with food.
- 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 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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. There is a wooden step, in front of cooler, used by cooks to step on. Condition of wood is deteriorating.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- 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 | 01/16/2015 | 75 |
- Hot Holding Temperature - 5 penalty points
The rice is in/on the counter at a temperature of 70 to 74 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled. Containers of sanitizer 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
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.
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Regular | 09/11/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The colander 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.
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Regular | 05/16/2014 | 92 |
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