- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin cooler at an internal temperature of 39°F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The gravy is in/on the warming station at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
No information available.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Bottle of water at the wok station. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Food is in the handsink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pieces of cardboard used in the kitchen to prep food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The walkin freezer door and floor, shelves, reachin cooler, and ice machine located in the kitchen has/have adhering food particles, dirt, and mold. The ice machine and soda nozzles/backsplash located in the kitchen has/have adhering foreign material. The storage container for seasoning located in the storage shelving area has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Lid is open on dumpster.
- 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 and 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. Lighting needs to be replaced in the walkin freezer and reachin refrigerator.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment 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.
|
Regular | 11/05/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw fish is stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 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) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Food is in the handwashing sinks.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen and restroom. No hand drying provisions were available at the handwash facilities in the kitchen and restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine, reachin freezer, and soda nozzles located in the kitchen have adhering foreign material. Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. Ice scoop is stored with the handle directly into the ice.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
|
Regular | 07/15/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the 3-compartment sink at an internal temperature of 37°F and is not maintained at 34 °F or below.
- 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 and raw seafood.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are 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 cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles, ice machine,reachin freezer and refrigerator shelves/door handles located in the kitchen have adhering foreign material.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish is being thawed improperly.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Regular | 03/07/2015 | 81 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The gravy is in/on the steam table at a temperature of 120 to 124 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 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom. No hand drying provisions were available at the handwash facilities in the employee restroom.
- 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. There is not a certified food manager on-site.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pieces of cardboard used as lids to cover food, the green mop bucket storing chicken and the microwave oven 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 walkin door, shelves, reachin cooler, and ice machine located in the kitchen has/have adhering food particles, dirt, and mold. The cooler door gasket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage.
- 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)(1) - Page 106. Wall surfaces in the kitchen are damaged.
|
Regular | 11/11/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ranch dressing is in the reachin refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- 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. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. There is food residue in the handwashing sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the employee's restroom..
- Evidence of Insect Contamination - 3 penalty points
Flour moths were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The medicine is present in the kitchen and is not needed for food service operations.
- 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. There is not a certified food manager on staff.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerators located in the kitchen has/have adhering food or food particles. The ice machine and soda nozzles/backsplash located in the kitchen has/have adhering foreign material.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is being thawed improperly.
- Non-food Contact Surfaces - GRP
Walk in freezer door handle encrusted with flour.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Employee Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean and free of rust. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Regular | 07/09/2014 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 37 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked shrimp is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The rice, cooked shrimp and gumbo 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the customer restroom is not providing sufficient hot water for handwashing.
- Evidence of Insect Contamination - 3 penalty points
Drain fly-like were observed in or around the handwash areas.
- 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. Manager/owner sprayed food container that fell on the floor without washing with detergent and water, rinsing, sanitizing and air drying prior to use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wok station, interior of all refrigerators, and fryers located in the kitchen has/have adhering food or food particles. DP soda nozzle and undersides of beverage unit have contaminants. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing grocery bag for shrimp in cooler with syrups and using a styrofoam cup for scooping sugar. The gaskets on all refrigerators located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted shelves in True cooler with seafood at front. The in-use utensils used for preparation or serving in the drink station are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
Raw shrimp above peppers in freezer. Sugar and salt open in storage room.
- Non-food Contact Surfaces - GRP
Walk in freezer door handle encrusted with flour.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Employee Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. Need to seal holes in wall at 3 compartment sink and handsink. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the 3-compartment sink area are not fitted with coving or closed and sealed. Need to seal to prevent water accumulation and drain type like fly infestation. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean and free of rust.
- Lighting - GRP
Light shields and ac vents dirty.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment 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.
|
Regular | 03/07/2014 | 71 |
Restaurant representatives - add corrected or new information about Pauls Seafood, 6541 Meadowbrook Dr, Fort Worth, TX 76112 »