- Sound Condition - 4 penalty points
Two severely dented cans of oyster sauce in the dry storage area. These products must not be served to any customers.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Bare hand contact with unwrapped straws in the server station area.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked chicken is/are stored in contact with or under the raw shrimp in the reach in cooler next to the fryer.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in cooler in the sushi prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The crockpot 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 food shelves located in the walkin frigerator has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering foreign material. The food slicer located in the food prep area has/have adhering food or food particles. The knife storage area located in the food prep area has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The carrots, buckets of seafood products is/are not stored in food storage areas in the walkin refrigerator.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin in frigerator, food prep areas are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Right side of ventihood is dirty
- Paper Test Strip Testing Devises - GRP
Quat. ammonium test strips are expired. No bleach test strips available.
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Regular | 12/16/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 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 garlic/oil mixture is at an internal temperature of 55 to 59 degrees 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 lettuce is stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The 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.
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle down in the ice.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The sauces are not stored in food storage areas. Sauces are stored directly on the ground.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The small refrigerator and toaster oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/24/2015 | 77 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked meat and chicken is in/on the table and then moved to sit on a container of ice with and pan with only the side touching the ice at a temperature of 120 to 124 degrees F.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil is in/on the shelves at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The breaded meat for the wok is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees 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 buckets 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 toaster oven, freezer, corkc pot, small refrigerator by the rice cookers, and 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. The in-use utensils used for preparation or serving in the rice scoop are not stored in a manner to prevent contamination of the product. The shelves located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The food is/are not covered during storage. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact 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.
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Regular | 04/18/2015 | 80 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The dumplings is in the steam table at a temperature of 105 to 109 degrees 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 ready to eat foods are stored in contact with or under the raw eggs and raw seafood.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the customer service area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glassware, ice machine and soda machine located in the food establishment have adhering foreign material. The buckets 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 annual health permit is not displayed.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/03/2014 | 78 |
- Cold Holding Temperature - 5 penalty points
The raw eggs, garlic and oil is at an internal temperature of 65°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Seared Tuna stored on top of vegetables in the prep cooler. Raw fish stored in contact with vegetables in the walkin refrigerator. Raw eggs stored next to the vegetables in the walkin refrigerator.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified manager was not on duty during prep hours.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The coke cooler in the dining room did not have a readily available and visible thermometer.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The container of soy sauce is/are not stored in food storage areas. The soy sauce container was stored on the floor next to a hand sink without a splash guard.
- 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 | 08/14/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the display case at an internal temperature of 41°F-42°F and is not maintained at 34 °F or below. The pre-cooked beef is at an internal temperature of 64°F-70°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service workers are eating and 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 - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Storing utensil in between cooler and make table.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee(s) have not attended required food handler training.
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Regular | 04/09/2014 | 82 |
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