- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked rice is stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Observed a sponge and fork in hand sink by the grill area. There is evidence that the all employees is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed cigarette butts and ashes in a bucket in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of pink chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The 3-compartment sink located in the kitchen has/have adhering foreign material. Observed the cook doing food prep in the first compartment of the 3 comp sink without washing, rinsing, and sanitizing the sink properly before performing food prep.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed side door open on dumpster.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the hot water heater area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dining room are damaged. Observed water damage on ceiling tiles in dining room.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
|
Follow-up | 01/08/2016 | 83 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in the prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed the raw shrimp in the prep cooler cold holding at an internal temperature of 38°F. The bean sprouts is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Observed the bean sprouts in the prep cooler cold holding at an internal temperature of 48°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw fish and chopped veggies are stored in contact with or under the eggs, raw in-shells. The raw beef is being prepared/thawed on or with the 3-compartment sink that was contaminated by the bleach from wiping cloths in the compartment next to it splashing on the beef and by the compartment the beef was thawing in, which had food residue in it.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The rice, noodles, cooked meat, and thawed meat that are located in the reachin refrigerator has/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
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks in the reachin cooler stored with drinks and food that is intended for customer sale.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the grill area is inaccessible to food service employees. The handwash sink by the grill area is blocked and inaccessible by a shelving unit.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of the pink chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven 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 prep cooler. Observed empty milk gallon jugs being reused to store other drinks.
- 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)
TFER 229.164(i)(2) - Page 38. The beef bones used for stock are not stored in food storage areas. Observed beef bones used for stock stored on the floor under the 3 comp sink.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is being thawed improperly. Observed the beef product thawing in the 3 comp sink with hot water.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed the side door open on both dumpsters.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dining room are damaged. Observed ceiling tiles in dining room with water damage. TFER 229.167(p)(1) - Page 106. Wall surfaces in the hot water heater area are damaged. Observed a hole cut out by the hot water heater pipe.
|
Regular | 01/06/2016 | 71 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food establishment. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerators and freezers in the food establishment did not have a readily available and visible thermometer.
|
Change of Ownership | 09/16/2015 | 88 |
Restaurant representatives - add corrected or new information about I Pho, 2817 W Berry St, Fort Worth, TX 76109 »