- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The fried chicken pieces and the noodles that is/are located in the refrigerators 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.
- 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. **Food manager was not avaliable during time of inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator shelves, knife, food containers and the lids located in the food establishment has/have adhering foreign material. The plastic food containers (bus tubs) located in the walkin and reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *worn
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *one employee card expire
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored rice, sugar, and other dry spices are not marked with the common name of the food it contains.
- 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. *standing water/debris under food prep table
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The coffee maker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/20/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken, raw beef, cooked chicken and garlic is in/on the walkin refrigerator and reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetable is/are stored in contact with or under the raw chicken in the walkin refrigerator.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open cup of coffee store above food in the kitchen. The handwashing sink in the service area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The reachin and walkin refrigerator is not holding cold raw beef, raw chicken, cooked noodles, and cooked chicken at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator shelves, food containers and the lids located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The box of eggs, bag of onions, buckets of soy sauce and oil containers is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Observed cart board used in the kitchen floor.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 09/30/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The precooked chicken is on the counter at an internal temperature of 75-77°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service workers is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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 facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
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Regular | 03/31/2014 | 82 |
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