- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp is in the reachin refrigerator 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
The potatoes and green onions are stored in contact with or under the raw chicken in one reachin refrigerator. The shimp, vegetables and eggs are stored in contact with or under the raw chicken in the second reachin refrigerator.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board and storage container for raw chicken located in the kitchen and reachin refrigerator is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the kitchen has/have adhering mold. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Scoops are stored in the rice and sugar with handles in the food. The storage 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 - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar and flour are not marked with the common name of the food it contains.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the grill area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 12/02/2015 | 85 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling carrots with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw meat/eggs/chicken is/are stored in contact with. The reach in freezer in chicken is full of cross contamination specifically poultry above red meat, fish/shrimp and eggs, red meat above seafood (shrimp/fish).
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 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.
- Proper/Adequate Handwashing - 4 penalty points
The cooks did not follow procedures for proper handwashing. Cooks were observed not washing their hands for the 20 sec duration along with not washing their hands after they switch tasks.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerators and freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The inside ice machine located in the kitchen has/have adhering foreign material. The slicer located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized ice scoop stored in the on top of the beverage station are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The oil cans is/are not stored in food storage areas. The equipment or utensil that is in use does not provide protection from contamination. All disposable and non disposable utensils need to be protected from contamination at all times and the utensils around the kitchen were not.
- 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. Some of these areas include: shelving, railing for store dishware, tops of equipment.
- 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. Towels were observed to be left outside of the sanitizer bucket in the kitchen.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. disposable and non disposable dishware needs to be stored on top of a tray not on the bare counter top as was observed.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Vent hood on top of the oven is observed to be full of grime and grease buildup.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 08/06/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pooled eggs is at an internal temperature of 48°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 ready to eat food are stored in contact with or under the raw chicken. FUTURE VIOLATION MAY RESULT IN CITATION.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- 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. Handle of microwave is wrapped in duct tape.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the mop sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The green plastic bins does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/13/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked rice is at room temperature with an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The raw shrimp is at an internal temperature of 39°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 ready to eat food are stored in contact with or under the raw chicken.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the mop sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
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Regular | 12/04/2014 | 91 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat rice is stored in contact with or under the raw chicken.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. 95°F
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Rinse water not 110°F or above.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Only certified food manager not on site.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving and door gaskets on reachin refrigerators. located in the kitchen have adhering foreign material.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the near fryer are not clean .
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Regular | 08/07/2014 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken and noodles are stored in contact with or under the raw chicken.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers and utensils located in the kitchen have adhering foreign material.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- 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.
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Regular | 04/07/2014 | 90 |
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