Hoya Korean Kitchen, 355 W 3rd St, Fort Worth, TX 76102 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in the walkin refrigerator at an internal temperature of 43°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked chicken is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The vegetables 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material. The cutting boards located in the 3-compartment sink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Ice scoop is being stored on top of the ice machine and the other scoop is being stored in the ice.
|
Regular | 12/04/2015 | 81 |
| No violation noted during this evaluation. | Regular | 08/26/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Shell eggs at cooking station are held at 49°F for about 20 minutes.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The par cooked beef and chicken is in the prep table at a temperature of 78°F and 80°F respectively.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Cooked and frozen foods in the freezer are not dated at time of preparation.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
Pan of rice is not covered in the walk in cooler. In use utensils are stored in standing water.
|
Regular | 04/16/2015 | 76 |
| No violation noted during this evaluation. | Change of Ownership | 12/05/2014 | 100 |
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