- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice is in the upright refrigerator at a temperature of 51°F after cooling for 04 hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The fried foods that are located in the TRUE cooler 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. Hand sink was used to fill a pot and a pot scrubber was stored in the sink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The walkin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin cooler 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 red sauce in the frigerator.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The raw chicken is not stored in food storage areas. Food being stored on the floor in the walkin cooler.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping.
- 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.
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Regular | 01/04/2016 | 78 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked rice is in/on the reachin refrigerator at a temperature of 49°F - 63°F after cooling for since last night 9/3 PM.
- Cold Holding Temperature - 5 penalty points
The raw scallops and raw shrimp is in/on the chest refrigerator at the cooking line at an internal temperature of 41°F - 44°F and is not maintained at 34 °F or below. The garlic in oil mixture and ready made stir fry sauces at the cooking line is at an internal temperature of 70°F - 75°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken. The breaded meats is/are stored in contact with or under the raw breaded chicken pieces. The all ready to eat foods is/are stored in contact with or under the raw beef in the reachin refrigerator.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *washed hands at 3-compartment sink and not hw sink
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Soap was placed in a water bottle in the womens' restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers and paper bags (used to line the fried foods) 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer and refrigerator. Shopping bags used to store breaded chicken/meats inside the walkin freezer. Soy sauce containers used to store stir fry sauces The bus tubs and cutting boards located in the kitchen 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 Food Handler Cards are expired.
- 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. -cardboard used as flooring in walkin refrigerator TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. **HVAC vents are dusty
- 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. *not in sanitizer solution
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- 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 in the reachin refrigerator
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. *for bleach
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Regular | 09/04/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked meats, egg rolls, dumplings, and sauces is at an internal temperature of 46°F - 70°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the front of kitchen is not providing sufficient hot water for handwashing. Sensor is not allowing for hot water to reach sink in timely manner.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200 ppm for wiping cloths (bleach)
- 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/sewage is leaking/flowing from handwash area. *by food prep sink
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer and refrigerator. Shopping bags used to store breaded chicken/meats inside the walkin freezer. The gaskets located in the reachin refrigerator 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 Food Handler Cards are expired.
- 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. -cardboard used as flooring in walkin refrigerator TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. **HVAC vents are dusty **Fan vents in the reachin refrigerator are dusty
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. *for bleach
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Regular | 05/19/2015 | 73 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The deep fried meat products is/are stored in contact with or under the breaded raw chicken. The vegetables is/are stored in contact with or under the raw meats.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the front of kitchen is not providing sufficient hot water for handwashing. Sensor is not allowing for hot water to reach sink in timely manner.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200 ppm at 3-compartment sink The insecticide under handwashing sink are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food prep sink area. *discharge pipe is disconnected from food prep sink
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer and refrigerator. Shopping bags used to store breaded chicken/meats inside the walkin freezer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. One has missed training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flours and sugars are not marked with the common name of the food it contains.
- Food Protection - GRP
Containers of raw meat and sauces are stored on the ground,.
- 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. -cardboard used as flooring in walkin refrigerator
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 01/13/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The dumplings is at an internal temperature of 75°F- 83°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw vegetables and egg rolls are stored in contact with or under the raw beef and raw chicken products.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service workers is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Open drinks and containers of employee food are mixed in with food for customer service in the kitchen in reachin refrigerators
- 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 blue chemical 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. >200 ppm at 3-compartment sink
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food prep sink area. *discharge pipe is disconnected from food prep sink
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers (blue tupperware and small rectangular 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer and refrigerator. Shopping bags used to store breaded chicken/meats inside the walkin freezer. The gaskets for the reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *damaged
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flours and sugars are not marked with the common name of the food it contains.
- Food Protection - GRP
Food containers of raw chicken are stored on the ground in the walkin refrigerator.
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . *under the cooking area *walkin freezer TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. *cardboard used for flooring in the walkin refrigerator
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area do not fit properly. Emits daylight
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Regular | 09/03/2014 | 72 |
- Cold Holding Temperature - 5 penalty points
The raw scallops and raw marinated shrimp is in/on the chest refrigerator at an internal temperature of 40°F - 41°F and is not maintained at 34 °F or below. The garlic in oil mixture, white sauce, and mixed stir-fry sauces (black) is at an internal temperature of 79°F - 82°F and is not being maintained at 41 °F or below. The breaded chicken, raw chicken, cooked rice, egg rolls, and cooked chicken is at an internal temperature of 60°F - 65°F and 75°F - 85°F (cooked chicken) and is not being maintained at 41 °F or below. *walkin refrigerator & reachin refrigerator
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw vegetables is/are stored in contact with or under the raw beef product. The cooked rice is/are stored in contact with or under the raw beef & raw pork product.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of pesticide (Raid roach killer) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of degreaser are not properly labeled.
- 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. Pieces of food inside the sanitize compartment of the 3-compartment sink
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers (blue tupperware and small rectangular 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer and refrigerator. Shopping bags used to store breaded chicken/meats inside. The food prep tables, food prep sink, shelving and food storage area located in the facility have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. One employee missing FHC
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. TFER 229.166(g)(2) - Page 105 & 229.167(f)(1) - Page 105. Convenient and accessible toilet Rooms are not provided. Woman toilet room is not in service. Only toilet (no handwashing sink present)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area do not fit properly. Emits daylight
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Regular | 05/19/2014 | 79 |
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