- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food.
- 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. The handwashing sink in the bar is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of redd chemical are not properly labeled.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sauces are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The foods stored on floor of freezer are not stored in food storage areas.
- 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. top of equipment(dishwasher, ice machine)
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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 stored in bucket but on railing.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- 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.
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Regular | 02/11/2016 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The masala curries is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, like washing knife, handling ice scoop and ice, touching boxes and food items.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw pork and chicken that is/are located in the walkin refrigerator and the egg rolls in the food prep coolers 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
There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed drinks on food prep table.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The curries and cut carrots in the walk in refrigerator is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The ice is/are not stored in food storage areas.
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Regular | 10/15/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomato, sprouts, ground chicken in the reach in food prep cooler are at an internal temperature of 46 - 50°F and are not being maintained at 41 °F or below. The spring rolls by the waiters area are at an internal temperature of 75°F and are not being maintained at 41 °F or below. Observed the rolls out for more than 4 hours. The rolls were prepared at 11am per employee, and were out until 3:05pm at 75°F. The fish/seafood (shrimp) are thein reach in food prep cooler at an internal temperature of 41°F and are not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken nuggets are stored in contact with or under the raw shrimp in the walk in refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The spring rolls on or near the waiters' station is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. Observed the rolls out for more than 4 hours. The rolls were prepared at 11am per employee, and were out until 3:05pm at 75°F. The ice cream, raw meats, momo, egg rolls, ground chicken that is/are located in the refrigerators and freezers 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 food preparation area is used for purposes other than handwashing. Observed cleaning sponges inside hand washing sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The employees in the food prep area 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 knives located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the flour container are not stored in a manner to prevent contamination of the product. The containers for the spring 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. Single service, single use and clean sanitized trays stored in the storage area are exposed to splash, dust, or other contamination. Observed metal trays stored on the floor in the storage area.
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Regular | 06/09/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees 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 large and small food storage 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. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The shelf 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 kitchen.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers and bags of food are stored on the floor.
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Regular | 02/02/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken, beef, noodles, bean sprouts, tofu, egg rolls, and calamari is in/on the reachin refrigerator and sitting on the counter at an internal temperature of 45 to 70 degrees F and is not being maintained at 41 °F or below. The tomatoes and chicken is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the container of shrimp and shrimp in the reachin cooler at an internal temperature of 65 to 69 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw meat and 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 prepared foods that is/are located in the refrigerators 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 3-compartment sink area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees 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 bulk storage containers, strainers, and food storage 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. The pan sitting on the top of the trash can, the in-use utensils stored in a container of water used for preparation or serving in the rice and the knives being stored in the crack between the reachin cooler and the shelf in the kitchen are not stored in a manner to prevent contamination of the product. The inside top of the microwave oven and the door handles to the refrigerators located in the kitchen has/have adhering food particles and grease. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin cooler.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of carrots, container of chicken and beef and box of chicken is/are not stored in food storage areas.
- 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.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 10/02/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes, thawed raw chicken, cooked noodles is at an internal temperature of 55 to 59 degrees 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 eggs, raw in-shells.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, bulk containers, and utensils located in the kitchen has/have adhering food or food particles.
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Regular | 06/20/2014 | 85 |
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