- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, sliced cooked beef, tendon, shrimp cakes, tendon, raw and cooked pork, and shrimp cakes is in/on the food prep cooler at an internal temperature of 48°F - 55°F and is not being maintained at 41 °F or below. The raw shrimp is in/on the food prep cooler at an internal temperature of 38°F - 39°F and is not maintained at 34 °F or below. The cooked tofu, bean sprouts, and rice noodles is at an internal temperature of 52°F, 51°F, and 70°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling basil with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked soups and prepared foods that is located in the walkin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The cooked fish based dipping sauce and peanut sauce that is/are located in the walkin refrigeratore 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing. *ice and drinks being dumped down the hw sink
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach 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 walkin refrigerator. *white trash bags and shopping bags used to store food in *newspaper used to dry basil The ice machine panel located in the server area has/have adhering foreign material. The containers used to store utensils 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Raw seafood and meats are in water.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp and tendon is/are being thawed improperly.
- 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. *sanitizer not made
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid open
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Regular | 11/02/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced beef, sliced cooked beef, shrimp cake, and cooked shrimp is at an internal temperature of 50°F - 65°F and is not being maintained at 41 °F or below. The raw shelled eggs, egg rolls, and cooked meats is in/on the food cart (eggs and egg rolls) and food prep cooler (cooked meats) at an internal temperature of 65°F - 78°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked foods (soups, meats, egg rolls) and re-packaged foods that is located in the walkin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *open drinks around food prep areas The handwashing sink in the food prep sink area and front area is used for purposes other than handwashing. *items inside hw sink, pitcher being washed in hw sink Employee is washing his/her hands in a sink which is not the designated hand washing sink. *washed hands at 3-compartment sink
- 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 food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The reachin refrigerator in the front service line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and knives located in the kitchen has/have adhering food or food particles. 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. *white trash bags and shopping bags used to store food in *re-using containers that have held soy sauce for dry foods (beans, sugars)
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *no lid
- 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. *employee food items are being stored above items for customers in the reachin refrigerator
- Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site)
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/28/2015 | 78 |
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