- Cold Holding Temperature - 5 penalty points
The rolls is at an internal temperature of 49-51°F and is not being maintained at 41 °F or below. The shrimp is at an internal temperature of 38°F and is not being maintained at 34 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food prep cooler in grill area are not stored in a manner to prevent contamination of the product. Observed tong handle in contact with the food item.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The foods is/are not covered during storage in the reach in cooler in the cooking area.
|
Regular | 12/16/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs and beef at top portion prep cooler is at an internal temperature of 61°F and 48 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the top left corner of prep cooler at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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
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.
- Food Protection - GRP
If food is being portioned at the front expo area where no handsink is installed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the men's restroom are damaged. Need to repair hole in wall at the tea station near hallway to restrooms.
|
Follow-up | 08/31/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sprouts, tomatoes,egg rolls, and cooked shrimp is at an internal temperature of 49°F, 46°F, 45°F, and 51°F, respectively, and is not being maintained at 41 °F or below. Eggs inside right prep cooler at 52°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous spring roll mix prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- 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. Using a twist cap.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep coolers are not holding cold meats, sprouts, and cut tomatoes at 41°F (raw seafood at 34°F).
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils/knives used for preparation or serving in the food service/dispensing area/food prep area are not stored in a manner to prevent contamination of the product. The food prep cooler located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gasket missing on left prep cooler-unit holding at 43-45°F. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting boards at the 2 food prep coolers at the wok station have deep score marks. The ice machine located in the food preparation area has/have adhering foreign material. The stainless panel inside the ice maker is badly damaged on the edges located in the food preparation area 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.
- Food Protection - GRP
Raw shrimp had your label dated use by 8-19 and today is 8-21. Food is being portioned at the front expo area where no handsink is installed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the ice maker area(floor drain grating) are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the men's restroom are damaged. Need to repair hole in wall at the tea station near hallway to restrooms.
|
Regular | 08/21/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 45 to 49 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below. Sushi rolls with raw tuna at 47°F. The tomatoes, egg rolls and eggs is at an internal temperature of 47, 53, and 57 degrees F, respectively, and are not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold meat at 41°F (raw seafood at 34°F). Walkin temperature between 35-39°F, but door to walk in was left open during delivery allowing product to warm to 46°F. The food prep cooler is not holding cold egg rolls, eggs, and sushi rolls at 41°F (raw seafood at 34°F). Unit thermometer at 51°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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the cooler with milk that is located in the expo area is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and can opener/holder located in the food preparation area has/have adhering foreign material. The gaskets located in the reachin freezer and main prep cooler and cutting boards is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the food establishment has/have adhering foreign material. Can opener and holder rusted with chipping paint. Employee setting ice bucket and food containers directly on floor during filling and/or food prep.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Need to invert clean plates and to go containers at beverage station.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the men's restroom are damaged.
- Plumbing- GRP
Rinser missing in dishmachine.
|
Regular | 04/14/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 39 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 55 to 59 degrees F for 20 minutes and is not maintained at 34 °F or below. Tuna not properly iced during prep is at 41°F. The ready to eat crab is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried rice is in/on the food warmer at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and can opener/holder located in the food preparation area has/have adhering foreign material. The gasket located in the reachin freezer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
Employee using plastic bag to stop sink.
|
Regular | 12/09/2014 | 81 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on top area of food prep cooler, in the reach in drawer, and inside walk in cooler at an internal temperature of 39°F, 42°F and 55 degrees F, respectively, and is not maintained at 34 °F or below. The chicken, cooked chicken and beef is at an internal temperature of 44 to 46 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized plates and bowls stored in the food preparation area/customer counter area are exposed to splash, dust, or other contamination. Need stand to keep ice buckets off floor when filling. The badly scored cutting boards located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gasket damaged on reachin drawer in front of wok station. The ice scoop holder located in the food service/dispensing area has/have adhering foreign material.
- Food Protection - GRP
Chili paste displayed with spoons for reuse.
- Floors, Walls and Ceilings - GRP
Walk in cooler door needs to self close.
|
Regular | 08/22/2014 | 88 |
- 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. Tongs are in the handwashing sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. The food prep faucet is leaking.
|
Regular | 04/02/2014 | 93 |
Restaurant representatives - add corrected or new information about Pei Wei Asian Diner, 5900 Overton Ridge Blvd, Fort Worth, TX 76132 »