- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the mop in the kitchen and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer and microwaves located in the kitchen has/have adhering foreign material. 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. The both microwaves 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. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed knives stored between prep-cooler and prep-table.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. There are 3 food workers with an expired Food Handler Cards.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of shrimps is/are not stored in food storage areas. Observed boxes of shrimps stored in the walkin freezer floor.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is/are being thawed improperly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system in the walkin refrigerator is not properly cleaned.
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. The screen door in the kitchen do not have a self closing device.
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Regular | 02/03/2016 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 37-40°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- 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 non-nsf bags being used for noodles and raw meat storage.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The raw chicken is/are not covered during storage.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/01/2015 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked chicken is stored directly on newspapers.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The dishwasher is washing and rinsing the dishes. The dishes are not being sanitized.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material. The slicer located in the kitchen has adhering food or food particles. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave and 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. Single service, single use and clean sanitized to go boxes stored in the kitchen are exposed to splash, dust, or other contamination. To go boxes are not inverted. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The scoops used for the dry ingredients are not clean and do not have handles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The carrots are not stored in food storage areas.
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Regular | 07/06/2015 | 86 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling lettuce with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the pork product.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
Worker washed trays and failed to sanitize them. The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Restaurant has only one Certified Food Manager.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the rice paddle are not stored in a manner to prevent contamination of the product. Paddle stored in water. Slicer has adhering food particles.
- Food Protection - GRP
Rice stored on floor in dry storage. Bags of food stored on floor in freezer.
- Single-service/Single-use Articles - GRP
Single use containers are being re-used.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/01/2015 | 83 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The owner is handling lemon with their bare hands. Cut lemon with bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The owner did not follow procedures for proper handwashing. Did not use soap.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the cashier's area is used for purposes other than handwashing. Used the hand sink to wash the knife.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic bags and strainers 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.
- 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. Raw wood surfaces on the shelve for the plastic strainers.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 01/20/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous foods is in/on the counter at an internal temperature of 50 to 87 degrees F and is not being maintained at 41 °F or below. Sprouts on counter in water at 50 °F Container of noodles on the counter at 87°F. The raw meat is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The salt spice with an unknown brown substance in it is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The egg rolls is/are stored in contact with or under the on top of newspaper.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared foods that is/are located in the kitchen 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee preparing food did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen and front counter is used for purposes other than handwashing.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of Mice was observed in or around the storage room.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment. The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The temperature of the rinse water in the dishwashing machine is < 160 °F at the dish.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves, counters, fryer, food containers, door handles to equipment, microwave oven, and ice machine located in the kitchen has/have adhering food particles, dirt, and grease, and mouse droppings. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The cardboard, microwave oven, hot water maker, rice cooker food storage containers, and food 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. The cracked food containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelf with the piece of wood bar across the front of it located in the kitchen and the wooden shelves is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving rice and the knives in the k are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The food is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The containers of food and the bag of onions sitting on the floor is/are not stored in food storage areas.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw meat is/are 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. 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 . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping.
- 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 | 01/16/2015 | 63 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The alfalfa sprouts is at an internal temperature of 71 degrees F and is not being maintained at 41 °F or below.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of onions and apples on shelf is/are not stored in food storage areas.
- 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. Observed dirty cardboard used to store utensils.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the by back door are not clean .
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Follow-up | 09/05/2014 | 95 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The pasta and sprouts is at an internal temperature of 90 to 94 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling onions with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables 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.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed a cup stored in the sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and in the walkin refrigerator did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the reachin refrigerator are not stored in a manner to prevent contamination of the product. Observed utensils stored between equipments, observed pots stored on bottom shelf of shelving, and meat cutter shall be cleaned between uses.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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. Boxes and cardboard cannot be used to store food contact equipment. The outsides of equipment handle's are adhering food residue.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
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Regular | 08/18/2014 | 66 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
No information available.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
No information available.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
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Change of Ownership | 04/04/2014 | 84 |
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