- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells. Observed a plastic bag of vegetables stored on top of eggs.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/09/2015 | 96 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of fly stickers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
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Regular | 08/10/2015 | 97 |
| No violation noted during this evaluation. | Regular | 04/07/2015 | 100 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food workers is/are handling vegetables with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food service/dispensing area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold whole vegetables at 41°F (raw seafood at 34°F). Unit must be repaired before potentially hazardous food is placed inside. If chicken, dairy products, meats, or sliced food is found in unit and out of temperature then restaurant shall be closed.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an excessive concentration of 0 PPM to sanitize equipment and utensils.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of vegetables is/are not stored in food storage areas.
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Regular | 04/07/2015 | 83 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The box of veggies on the floor is/are not stored in food storage areas.
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Follow-up | 12/11/2014 | 97 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked Burmise dishes is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The egg is/are unsound and should not be sold, served or consumed. Observed crack egg stored with good eggs.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The open vegetables is/are stored in contact with or under the eggs, raw in-shells. Observed packaged eggs on top of boxes of veggies.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat 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.
- Approved Source/Labeling - 4 penalty points
The packaged prepackaged hard candy and veggies is/are not properly labeled as specified in law.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- 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 in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed utensils stored in a ditry container.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Observed that most employees do not have food handler cards.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The fish in water stored by handsink is/are not stored in food storage areas.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
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Regular | 12/09/2014 | 67 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The Asian dishes are in the steam table at a temperature of 125 to 129 degrees F and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and 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
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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The light in the walkin refrigerator is not shielded.
- 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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Regular | 08/06/2014 | 80 |
| No violation noted during this evaluation. | Regular | 04/03/2014 | 100 |
- Approved Source/Labeling - 4 penalty points
The packaged seasonings is/are not properly labeled as specified in law. The packaged vegetables is/are not labeled as specified in law.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the customer service area did not have a readily available and visible thermometer.
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Regular | 02/14/2014 | 93 |
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