- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized ice scoop stored in the ice machine are exposed to splash, dust, or other contamination.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is/are being thawed improperly.
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Follow-up | 01/14/2016 | 94 |
- Sound Condition - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Observed ice in cooler without protected lining to protect ice with surface of igloo cooler.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cooks is/are handling vegetables with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sauces and batter is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The vegetables that is/are located in the reachin 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 cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. Manager must get City of Fort Worth Card before next inspection to avoid enforcement actions.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored between wall and equipment. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. Observed used labeled plastic bags (grocery sacks) as food containers.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food preparation area are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the dishwash machine area is not maintained in good repair. Observed dish washer is leaking but works properly.
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Regular | 01/12/2016 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw eggs are on the counter top at an internal temperature of 80°F and are not being maintained at 45°F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef are stored in contact with or under the raw eggs. The vegetables are stored in contact with or under the raw beef.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The plates, freezer, refrigerator, shelf and storage containers located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. Doors and door handles are soiled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 09/02/2015 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tofu and cooked noodles is/are stored in contact with or under the raw shelled eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the garlic and oil mixture. The garlic and oil mixture is kept out of temperature control and is not labeled with the preperation time.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of red disinfectant are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop used for preparation or serving in the front service ice storage area are not stored in a manner to prevent contamination of the product. The microwave located in the 3-compartment sink area has/have adhering food or food particles. The ice scoop located in the ice machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The knifes located in the prep cooler and prep sink area has/have adhering food or food particles.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the grill/wok area are dirty.
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Regular | 05/22/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil mixture is in the kitchen at an internal temperature of 60°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beef is stored in contact with or under the raw chicken. The tofu is stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Dishes are stored in the mop sink.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles, refrigerator and cutting board located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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 | 01/10/2015 | 77 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean .
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Follow-up | 09/12/2014 | 97 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water source and system is not of sufficient capacity to meet the water demands of the food establishment.
- Proper/Adequate Handwashing - 4 penalty points
There is no water for employees to properly wash hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food establishment is not providing sufficient water for handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Knives stored between prep table and counter.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean .
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Regular | 09/11/2014 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The selection of vegetables are stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The freezer and rice cooker located in the kitchen have adhering foreign material.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth sanitizer is over 200 ppm.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the prep sink is not maintained in good repair.
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Regular | 05/02/2014 | 89 |
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