- Hot Holding Temperature (corrected on site) - 5 penalty points
The pho broth is in/on the food warmer at a temperature of 125°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef, raw shrimp, and ready to eat foods is/are stored in contact with or under the raw chicken products. Follow the prevent cross contamination picture I provided.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods (cut vegetables, raw meat products) that is/are located in the reach in 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.
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Regular | 12/07/2015 | 87 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef products is/are stored in contact with or under the raw chicken products in the reach in freezer. Proper storage from top to bottom in all refrigeration and freezer units: ready to eat foods, raw seafood products, raw beef and pork products, raw poultry products.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving of the corn starch, dry rice and sugar in the dry food area are not stored in a manner to prevent contamination of the product.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Womens toilet room is not equipped with a tight fitting and self-closing door.
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Shared | 08/08/2015 | 93 |
- 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 raw shelled eggs.
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Regular | 04/06/2015 | 96 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods are stored in contact with or under the raw chicken. Reachin refrigerator and freezer units.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw beef product is being thawed improperly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin cooler and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/03/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish is in the food prep cooler at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw shrimp stored above ready to eat foods.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and beverage cooler 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.
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Regular | 08/18/2014 | 85 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Household insecticide stored in mop sink area is not approved for restaurant use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The sterlite 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
Bags of rice are stored on the floor.
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Regular | 04/02/2014 | 91 |
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