- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw beef product in the walkin refrigerator. The stored sauce is/are stored in contact with or under the raw chicken product in the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The egg yolks on or near the wok area is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. No hand sink or 3- compartment sink is able to reach 100°F during the inspection.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of pink chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The entire wok area located in the kitchen has/have adhering food or food particles. The wok area must be cleaned or you may have issues with pests in the future. The microwave located in the kitchen has/have adhering food or food particles. The reach in cooler located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The vegetables is/are not covered during storage in the reach in refrigerator in the wok area. TFER 229.164(i)(1) - Page 38. The salt, sugar and oil is/are not covered during storage in the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin in refrigerator are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the wok area are not clean. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the wok area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the reach in freezer area are damaged. Multiple holes in the wall which must be fixed.
- Lockers/Dressing Rooms - GRP
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 jackets hanging on storage shelves for clean pans in the back storage area.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Couch in the kitchen area must be removed.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. The 3-compartment sink is not attached to the wall properly.
|
Regular | 01/05/2016 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic oil is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The soup and chicken is in/on the on steam table and chicken on prep table at a temperature of 104°F for the soup and 70°F for the chicken 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 chicken stored on counter top portion of reachin refrigerator is/are stored in contact with or under the container of raw egg yoke. The vegetables is/are stored in contact with or under the raw shrimp.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sticky fly trap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Observed the 3 compartment sink does not have stoppers for 3 comparment sink, must not use towels.
|
Regular | 10/02/2015 | 83 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling broccoli with their bare hands.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink. Observed foul smell in 3 compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the food preparation area is/are not properly sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. The 3 comparment sink needs to be maintained against the wall.
|
Regular | 07/02/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic oil, pasta, sliced carrots, and peppers in counter top reachin refrigerator is at an internal temperature of 55 to 59 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 onions is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is located in the tall reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the condiments. Observed using scoops with no handles for condiments. The plastic silver ware located in the prep table is/are not properly sanitized. Food worker must wear gloves when putting plastic silverware in to go set ups.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in 3 compartment sink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
|
Regular | 04/02/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The orange breaded chicken is/are at room temperature with an internal temperature of 51°F and is not being maintained at 41 °F or below.
- 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.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing, observed washing hands improperly at 3 compartment sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer. The cook in the food prep sink area did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area, observed re-using buckets. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product, observed knives stored between units.
|
Follow-up | 01/28/2015 | 81 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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 walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
|
Complaint | 01/26/2015 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The broccoli is stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator and 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
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing. There is a bowl stored in the handwashing sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Cardboard is lining the shelves under the food prep tables.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The chicken is not stored in food storage areas. The chicken is stored directly on the floor in the walkin freezer.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is being thawed improperly.
- 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. The lid of the coffin freezer is damaged.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
|
Regular | 01/08/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The egg rolls is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The broccoli is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing. Observed the extra hand sink does not have free flow of hot water available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. Observed re-using soy sauce buckets.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Observed the 3 compartment sink does not have stoppers for 3 comparment sink.
|
Regular | 09/03/2014 | 76 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The corn starch liquid is in/on the walkin refrigerator at a temperature of 80 to 84 degrees F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic oil, chopped chicken is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all potentially hazardous food items that is/are located in the walkin refrigerator and refrigeration by grill area 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the frying area are not stored in a manner to prevent contamination of the product. Observed dirty tongs stored improperly.
- 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 cardboard used on the 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.
- Cleaning Equipment - GRP
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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Observed the 3 compartment sink does not have stoppers for 3 comparment sink.
|
Regular | 05/06/2014 | 83 |
Restaurant representatives - add corrected or new information about Ming Wok, 5346 Trail Lake Dr, Fort Worth, TX 76133 »