- Hot Holding Temperature - 5 penalty points
The chicken is in/on the reachin refrigerator at a temperature of 60 to 64 degrees F and is not being maintained at 135 °F or above.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
There is medicine present in the reachin refrigerator.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Observed thongs hanging on a dirty surface.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 10/15/2015 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are served in/on the reachin refrigerator in contact with or under the bowl used for raw meat on top of the vegetable cold hold.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The veggies and raw meat products 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the buffet line are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ready to eat food is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the reachin refrigerator are not clean .
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Regular | 06/24/2015 | 89 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
All ready eat food items and bulk meat items in the walkin cooler 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 grill area is not proper working order to permit adequate handwashing. The handsink works but faucet is leaking .
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The buckets on walkin cooler is/are not stored in food storage areas.
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Regular | 02/13/2015 | 93 |
- Sound Condition - 4 penalty points
The sauce is/are unwholesome and should not be sold, served or consumed. Observed leaving stored food inside the original can.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk containers of food besides meat 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 with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the grill area.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the around equipments are not clean .
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Regular | 10/17/2014 | 89 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is inaccessible to food service employees.
- 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 buckets of soy sauce.
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Regular | 06/23/2014 | 94 |
- Cold Holding Temperature - 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.
- Hot Holding Temperature - 5 penalty points
The black pepper chicken is in/on the steam table at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The lettuce 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 potentially hazardous foods that is/are located in the walkin refrigerator and reachin 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
Your employee's Fort Worth Food Manager's Certificate is not available. Observed employees have a manager certification but not Fort Worth.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Mop sink shall be available and used.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cooks 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. Owner needs a stem thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and prep tables located in the kitchen has/have adhering food or food particles. 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 buckets. Food grade buckets can only be use, cannot use a bucket with label that is not the food items. The in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Observed dirty knive hung on mangnetic strip.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The condiments is/are not stored in food storage areas. Observed buckets of food stored on floor in shelving area. The all employees'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. Observed food particles around grill area.
- 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 storage shelving area are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 06/19/2014 | 70 |
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