- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pork pot stickers and sweet/sour chicken is on the buffet line at a temperature of 100 to 104 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken, tofu, rice, and noodles that are located in the walkin refrigerator and prep coolers 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled. Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals and cleaners stored with food products and clean dishes.
- 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. Observed the dishmachine sanitizing at a PPM of 0.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage 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. The soda nozzels, microwave, dishes on dish rack, cutting board, and prep table located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. Observed knives and other utensils stored in between wall and back of sink.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The rice and containers of sugar and flour are not stored in food storage areas.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed the prep cooler/walking refrigerator and freezer handle gaskets, handles, and shelves containing food residue.
- 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. Observed wiping cloths on prep tables and not stored in proper sanitizer bucket.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
- 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. Observed no working light in the walkin freezer.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee items stored with food products and utensils.
|
Regular | 01/04/2016 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the refrigerator at an internal temperature of 41°F and is not being 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 raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The tofu and ready to eat chicken in the kitchen 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
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink, by the dish machine.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezer, refrigerator and scoop located in the kitchen have adhering foreign material.
|
Regular | 10/01/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The precooked chicken are in the refrigerator at an internal temperature of 44-45°F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables are stored in contact with or under the raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ribs and ready to eat chicken in the kitchen 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
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The prep sink is used for washing hands.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, freezer, storage containers and soda nozzles located in the kitchen have adhering foreign material. The lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Gaskets and door handles are soiled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reach in freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 07/01/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 37°F and is not being maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The milk is stored in contact with or under the raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The milk, fish/seafoods, won tons, tofu and chicken in the kitchen 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- 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 refrigerator, grill and ice machine located in the kitchen have adhering foreign material.
- 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. Gasket is torn. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gaskets and hand sink are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- 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.
|
Follow-up | 04/03/2015 | 68 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
- 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
|
Follow-up | 04/03/2015 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
BBQ ribs were at 51°F and were not properly cooled.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The noodles, raw beef and raw chicken are in the walk in cooler at an internal temperature of 45 to 51°F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat chicken is stored in contact with or under the raw chicken. The sugar is stored in contact with the soiled scoop and storage container.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The BBQ ribs, ready to eat chicken, egg rolls and fish/seafoods are in the kitchen 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.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walk in cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The several refrigerators, freezers, storage containers, counter tops, microwave, grills and ice machine located in the kitchen have adhering foreign material. The storage container and lid 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 employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ready to eat chicken, BBQ ribs and wontons are not covered during storage.
- 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. Gasket is torn. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Hand sinks, doors, handles and gaskets and dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the 3-compartment sink area is not maintained in good repair.
|
Regular | 04/02/2015 | 64 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 39°F and are not being maintained at 34 °F or below. The ready to eat chicken and dumplings are in the refrigerator at an internal temperature of 45 to 49°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods 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 chicken, tofu and dumplings in the kitchen 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from hand sink by the dish machine.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage bins, ice scoop, freezer, refrigerator, fryers and prep coolers located in the kitchen have adhering foreign material. The lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- 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. Doors and door handles are soiled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
- 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 reach in freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 01/06/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the prep cooler at an internal temperature of 40°F, it has been maintained above 34°F for greater than four (4) hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried potatoes is in/on the steam table at a temperature of 105°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The lettuce is/are stored in contact with or under the raw chicken. The cut onions is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that an employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Open drink stored in a refrigerator over ready to eat food.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The newspaper 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 chute located in the dining room has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The rice and flour are not covered during storage in the dry storage areas.
- 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. Grease stains under both wok stations.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces near the ice machine. TFER 229.167(p)(1) - Page 106. Wall surfaces in the dry food storage area are damaged. Sheetrock is breaking down along lower wall in the dry food storage area.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the dry food storage area and the ice machine area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Dirty vent above the ice machine.
- 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. Unnecessary Items stored in the dry storage area.
|
Regular | 10/02/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the refrigerator at an internal temperature of 37-41°F and is not being 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 raw eggs. The sauces are stored in contact with or under the raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The fish/seafoods, ready to eat chicken, beef, chili sauce and tofu in the kitchen 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 food service workers are eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a readily available and visible thermometer. The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in freezer, refrigerator, scoop, prep sink, 3 compartment sink, prep cooler, grill, fryer and oven located in the kitchen have adhering foreign material. The pan 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 Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The tofu, chicken, beef, fish/seafoods are not covered during storage. TFER 229.164(i)(2) - Page 38. The tubs of ready to eat rice are not stored in food storage areas.
- 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. Hand sink, doors, door handles and gaskets are dirty.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- 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.
- 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The cooler and reach in freezer do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Follow-up | 07/09/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The following food products stored in the refrigerators are out of temperature: Raw eggs 50°F Egg rolls 51°F Spring rolls 45- 71°F Raw chicken 49- 50°F Precooked chicken and precooked pork 61-62°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The rice sticks are stored in contact with or under the raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The precooked chicken and pork, spring rolls and egg rolls in the kitchen 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 food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the hand wash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer. The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, prep coolers, freezer, microwave, shelves and storage containers located in the kitchen have adhering foreign material. The storage container lid 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 Fort Worth Food Handler Card(s) are not displayed or available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty hand sink by the restroom is not maintained in good repair.
|
Follow-up | 07/08/2014 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil, chicken and beef are on the counter at an internal temperature of 61 to 64°F and are not being maintained at 41 °F or below. The sliced melons and lettuce wraps are in the refrigerator at an internal temperature of 51°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The sugar is stored in a soiled storage container and is handles with a dirty scoop.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken, tofu and sliced melons in the kitchen 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 food service workers are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The food service employee did not properly wash , rinse and sanitize the knife before using it.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the prep cooler that is located in the kitchen is broken. The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coolers, freezer, storage containers, scoop, coffee pot, grill, oven and shelves located in the kitchen have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The precooked chicken are not covered during storage.
- 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. Hand sink, gaskets, doors an door handles are soiled. 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. Gaskets are damaged.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service article is being reused.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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 cooler and reach in freezer do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 07/01/2014 | 67 |
- Hot Holding Temperature - 5 penalty points
The dumplings at the buffet are at a temperature of 118°F and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw beef, chicken and fish/seafood in the kitchen have been refrigerated for more than 24 hours 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 food service workers are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the prep sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, storage bins and microwave located in the kitchen have adhering foreign material. The pan and cutting board 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.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The chicken products are not covered during storage.
- 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. Doors and door handles are soiled.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping cloth bleach sanitizer is at 200 ppm.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service articles are being reused.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors 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.
|
Follow-up | 04/07/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The precooked chicken and garlic in oil are in the refrigerator and at the grill at an internal temperature of 48-50°F and 68°F respectively and are not being maintained at 41 °F or below. The fish/seafoods are in the refrigerator at an internal temperature of 41°F and are not being maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sugar is stored in contact with soiled storage bin and soiled scoop. Employees' food is stored near customer's food.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The precooked chicken, beef, dumplings and fish/seafoods in the kitchen 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
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen by the entrance is not providing sufficient water for handwashing. Water temperature is 86°F.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an excessive concentration of 200 ppm to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the refrigerator unto the floor.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a readily available and visible thermometer. The thermometer in the refrigerator is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, refrigerators, ice bin, storage containers, scoop, shelves and counter tops located in the kitchen have adhering foreign material. The lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soda nozzles located in the kitchen are not properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
There is no splash guard between the prep sink and the 3 compartment sink. TFER 229.164(i)(1) - Page 38. The chicken, beef, dumplings, fish/seafoods and vegetables are not covered during storage.
- 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. Hand sink, doors and door handles are dirty.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reach inrefrigerator and reach in freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 04/01/2014 | 62 |
Restaurant representatives - add corrected or new information about Pappa Changs, 1526 Pennsylvania Ave, Fort Worth, TX 76104 »