- Cold Holding Temperature - 5 penalty points
The sliced tomatoes and ready to eat chicken is at an internal temperature of 49°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The tea is/are stored less than 15 centimeters (6 inches) above the floor.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the waiters' station.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the storage area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, can opener, and dishes located in the kitchen has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment, dish rack and shelf liner are not free of dust, dirt, food residue, and other debris.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the dishwash machine and dining room area are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the cook station and dish machine area are not clean .
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in dry food storage area.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment, back door that leads to dumpster has holes showing daylight.
- 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 | 11/03/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fresh garlic oil mixture is in/on the counter at an internal temperature of 85°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked rice is in/on the rice cooker at a temperature of 120°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The pre-cooked items, raw seafood, and raw beef products is/are stored in contact with or under the poultry/poultry product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the fresh garlic oil mixture.
- 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 - 3 penalty points
The vegetable slicer, soda nozzles, shelving, reach-in freezer, and cutting boards located in the kitchen has/have adhering foreign material. The rice cooker, freezer next to the ice machine, and crock pot 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 - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar and salt are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The assorted nuts is/are not covered during storage.
- 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. Hood vents and wire shelving are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Restroom vents in both restrooms are not clean.
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Regular | 10/15/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic and oil mixture is/are at room temperature with an internal temperature of 84°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Unsanitary ice that is being stored in a ice machine with visible slime and foreign material which is in contact with the ice.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the womens restroom.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the dry food storage area.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rice steamers located in the front kitchen prep area has/have adhering food or food particles. The microwave located in the kitchen has/have adhering food or food particles. The ice scoop used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product.
- 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)(1) - Page 38. The uncooked rice is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
No information available.
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Regular | 06/18/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The peanut sauce is at an internal temperature of 65°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 cooked food is stored next to the raw chicken in the walkin refrigerator.
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The strainer basket and vegetable slicer 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 Pepsi ice shoot located in the dining room have adhering mold.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The dry goods is/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.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- 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.
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Regular | 02/12/2015 | 78 |
- Sound Condition (corrected on site) - 4 penalty points
The dented cans are unsound and should not be sold, served or consumed.
- Proper/Adequate Handwashing - 4 penalty points
Cook did not wash hands after handling raw meat.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 food cart located in the kitchen has/have adhering food or food particles. The shelf located in the kitchen above food prep cooler hasadhering food or food particles. The plastic bags 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 Home Depot bucket 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 Food Handler Cards are expired.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen dusty.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 10/22/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs and chicken are at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw meat stored over sauces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 soda nozzles and ice machine located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized pots stored in the kitchen are exposed to splash, dust, or other contamination. The freezer 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. Shelves are lined with dirty cardboard. Towels are placed under glasses.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry goods is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 06/16/2014 | 79 |
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