- Cold Holding Temperature (corrected on site) - 5 penalty points
The oil/garlic mixture is at an internal temperature of 45 to 49 °F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked noodles and cooked egg rolls that are located in the walkin refrigerator 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. Employee washed soda nozzles in designated hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles and ice chute located in the customer service area has/have adhering foreign material. The rice cooker in the buffet area 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 kitchen. Soy sauce buckets are being reused for food storage.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The raw and cooked foods are not covered during storage.
- 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. Employee hat is resting on top of onions.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The black reachin refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/14/2015 | 84 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice shooter on soda fountain located in the self service area has/have adhering foreign material. The rice cooker in the buffet area 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 kitchen. Single service containers used as scoops for sugar/flours Reusing food containers that have held other foods in. The utensils, and storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The flour, rice is 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. Backslash of soda machine and storage containers is not free of dust, dirt, food residue, and or 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)(1) - Page 106. Floor surfaces in the food establishment are damaged. Damages/missing floor tiles.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The black reachin refrigerator, crock pot and rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/24/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic oirl mixture is at an internal temperature of 42 to 44 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 beef product and sauce is stored in contact with or under the raw chicken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice chute on soda fountain located in the self service area has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The black reachin refrigerator and rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/06/2015 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The peppered chicken is in the steam table at a temperature of 114°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 all ready to eat foods are stored in contact with or under the raw chicken.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The vegetables are not stored in food storage areas. The vegetables are stored directly on the ground in the walkin refrigerator.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is being thawed improperly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven, crock pot, and rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/05/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked and raw chicken is at an internal temperature of 61 to 69 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells and raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked rice and cooked noddles that is/are located in the walkin 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator, reachin freezer, walkin refrigerator and walkin freezer do not provide you enough capacity to stored all amount of food that is been prepared and handle in the food establishment. There is a lot of food stored on the floor inside the walkin refrigerator and freezer.
- 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
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rice cooker 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 walkin refrigerator are not stored in a manner to prevent contamination of the product. The bowl use to scoop rice in the walkin refrigerator do not have a handle.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The raw chicken, raw beef, and vegetables are not stored in food storage areas inside the walkin refrigerator and walkin freezer. The raw chicken, raw beef, and vegetables are stored in floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 08/09/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked rice and cooked chicken is at an internal temperature of 49 and 50 degrees F respectively and is not being maintained at 41 °F or below. Observed the cooked rice and cooked chicken sitting on top of boxes in the kitchen at an internal temperature of 49 and 50 degrees F respectively.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken and eggs, raw-in-shell. Observed trays of raw chicken stored in contact and above vegetables and cooked food inside the walkin refrigerator and prep-cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the 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) - 4 penalty points
Observed two flie tapes in the food preparation area.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator, reachin freezer, walkin refrigerator and walkin freezer do not provide you enough capacity to stored all amount of food that is been prepared and handle in the food establishment. There is a lot of food stored in the walkin refrigerator and freezer floor.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. The hand sink is blocked with buckets and boxes.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. The mop sink is blocked with shelve racks and equipment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The card board used to store the egg rolls and the cole slaw does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The rice cooker in the buffet area 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 food preparation sink is not accessible. There are empty boxes and equipment store inside the prep-sink.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored condiments are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The raw chicken, raw beef, and vegetables are not stored in food storage areas inside the walkin refrigerator and walkin freezer. The raw chicken, raw beef, and vegetables are stored in floor.
- 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 aluminum foil covering old oven use for storage located underneath the vent hood. Ovserved cart board use on shelves.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. The dumpster lid is opened.
- Floors, Walls and Ceilings - GRP
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. The last time vent hood was cleaned was on 01-07-2013.
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Regular | 04/02/2014 | 71 |
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