- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Unapproved System - Refrigerated & Undated Meatballs and containers of soups are not dated
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Improper Hygiene - Evidence-Eating, Drinking, Smoking, Other *Employee uncovered drink at food preparation area. Handwash Facilities - Improper Usage *Food container in handwash sink at dishmachine area
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach sanitizer are not properly labeled. Toxic Items Stored Improperly Medicine and handcream along food prep areas.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Food Contact Surfaces - Not In Good Repair Cutting boards is not in good repair. Food Contact Surface Not Commercial White cloths used to line the glasses. Improperly Stored In-use Utensils Knife and cutting board stored at faucet where food prep sink Food Contact Surfaces - Not Properly Clean Knife and knife magnet located in the kitchen had adhering food particles.
- Food Protection - GRP
Frozen raw beef stored on the ground on a tray in the walkin freezer.
- Plumbing- GRP
Sink in Disrepair One sink in the womens' restroom is not working.
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Regular | 12/14/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The peanut sauces is in/on the reachin refrigerator at a temperature of 77°F - 95°F after cooling for 2.5 hours.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef and vegetables is/are stored in contact with or under the eggs, raw in-shells.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. *did not wash hands after handling dirty dishes and before handling clean dishes
- 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. *drinks along food prep areas in the kitchen and at the front drink station
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach sanitizer are not properly labeled. The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm bleach sanitizer Bleach water stored in water jug containers.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board and gaskets to the reachin refrgierator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The slicer located in the kitchen has/have adhering food or food particles. White cloth used as a liner to dry the blenders after washed
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The foods stored on the ground in the walkin refrigerator is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean . -ice built up along flooring and walls of walkin freezer
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the men and womens' restroom is not maintained in good repair. *hot water at one sink in each is not working
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 08/28/2015 | 77 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked rice noodles is in/on the reachin refrigerator at a temperature of 55°F - 70°F after cooling for 6 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts is in/on the walkin refrigerator at an internal temperature of 65°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The molded garlic is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef is/are stored in contact with or under the raw chicken. Plates of lettuces are stored on top of each other.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked and repackaged food items in the walkin/reachin freezers that are located in the kitchen 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). *in walkin freezer and reachin freezer
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Fly swatter under slicer on top of food prep table.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from soda dispensing machine.
- 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 reachin refrigerator. Shopping bag used to store rice The in-use utensils used for preparation or serving in between the food prep tables in the cooking line are not stored in a manner to prevent contamination of the product. *knives placed in between food prep table and reachin freezer The lids to food containers, food containers, and gaskets to the reachin refrgierator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The stored utensils located in the kitchen has/have adhering food or food particles. The white cloth used for egg rolls 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
The facility's annual health permit is expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bags of onions and other food is/are not stored in food storage areas.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. *along hallway - not elevated
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean . -ice built up along flooring and walls of walkin freezer
- 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 items stored with items for customer in the reachin refrigerator
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the men and womens' restroom is not maintained in good repair. *hot water at one sink in each is not working
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Regular | 08/25/2015 | 65 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bean sprouts is/are being prepared on or with the plate that was contaminated by the eggs, raw in-shells. The cooked meat products in the food prep cooler at the cooking line is/are stored in contact with or under the thawed raw meat products.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked and repackaged food items in the reachin/chest freezers that are located in the kitchen 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).
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. -after taking gloves off and handling clean equipment
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *employee food on top of food prep tables
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device. The reachin/chest refrigerators and freezers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door to the chest freezer and cutting boards located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. Shopping bag used to store rice for fried rice The in-use utensils used for preparation or serving in between the food prep tables in the cooking line are not stored in a manner to prevent contamination of the product. *knives placed in between food prep tables
- Food Protection - GRP
Soy balls for boba tea are not covered.
- 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. *cloth on slicer
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food prep sink area and kitchcen are damaged and are dirty. 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 .
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Regular | 04/22/2015 | 78 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beef broth is in/on the food cart at a temperature of 95°F after cooling for 02 hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken and meatballs is/are stored in contact with or under the raw beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sauces in the reachin refrigerator that is/are located in the kitchen 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.
- 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 door to the chest freezer located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel and lids to pots/pans located in the food establishment has/have adhering foreign material and food particles, respectively. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. Shopping bags used as plastic wrap
- 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.
- 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. *some cloths out on food prep tables *sanitizer too weak in kitchen
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food prep sink area are damaged and are dirty. 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 .
- 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 | 12/16/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts and dipping sauce (w/fish sauce) is in/on the food prep table at an internal temperature of 76°F and 64°F, respectively and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The food service workers did not follow procedures for proper handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient water for handwashing. water pressure is very low
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemicals are not properly labeled. The purple chemical are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food establishment did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door to the chest freezer located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel located in the food establishment has/have adhering foreign material.
- 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. Observed handles to equipment are dirty with food residue.
- 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. many cloths out on food prep tables
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwaves, microwave oven, and the small chest freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/27/2014 | 76 |
- Cold Holding Temperature - 5 penalty points
The bean sprouts and garlic in oil are at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The bean sprouts is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The sprouts were stored overnight at 54°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken is/are stored in contact with or under the eggs, raw in-shells. The noodles is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin cooler and 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook 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 3-compartment sink area is used for purposes other than handwashing. Observed sprouts stored on handsink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the cashier's area has/have adhering dirt. 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 knives stored in between refrigerators. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area Observed reusing plastic bags to hold vegetables.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(2) - Page 38. The pot of beef broth is/are not stored in food storage areas Observed pot of beef broth stored on the floor. The item is not being cooled but due to the amount of kitchen space, item was stored until cook is done cooking beef. Items was 145°F and cooks are not trying cool temperatures.
- 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. Observed handles to equipment are dirty with food residue.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open.
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Regular | 04/15/2014 | 80 |
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