- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is/are being thawed improperly.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- 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 | 01/05/2016 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Observed employee wash hands in the 3-compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles. The knifes located in the kitchen has/have adhering food or food particles. 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
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Regular | 09/09/2015 | 90 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked meat is in/on the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Rice scoop stored in a plastic container with water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Regular | 05/06/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Buffalo sauce with butter in it at 70°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The food are on the steam table at a temperature of 100-120°F and is not being maintained at 135 °F or above. Repeat violation. Citation will be issued for future violations.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw shrimp over vegetables in the reachin refrigerator.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken are being thawed improperly.
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Regular | 01/07/2015 | 80 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meatball, cooked shrimp, and teriyaki chicken is on the steam table at a temperature of 120°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 french fries, frozen vegetables, and egg rools are stored in contact with or under the raw chicken in the reach in refrigerator next to the grill. The raw shrimp is stored above canned bisquits in the prep cooler. The raw chicken is stored above ready to eat food in the reachin refrigerator next to the prep cooler.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
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Regular | 09/04/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Raw shrimps at 37°F on prep cooler. Raw eggs at 50°F on prep cooler.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw fish is stored over the vegetables in the reachin refrigerator. The raw seafood is stored underneath raw chicken in the reachin refrigerator.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Co-owner did not wash her hands after handling dirty pans.
- 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. A container was stored in the hand sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The metal pans, knives, can opener, and containers located in the kitchen have adhering food or food particles.
- 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. Exposed wood surfaces on the steam table and shelving area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/07/2014 | 77 |
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