- Sound Condition (corrected on site) - 4 penalty points
The cheese is/are unwholesome and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables, raw fish products is/are stored in contact with or under the raw beef product in the walkin in refrigerator.
- 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 and reach in coolers 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The unapproved sanitizer (vinegar) used as the sanitizer in the kitchen is not approved for use as an agent to sanitize equipment and utensils. Vinegar container was not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The cutting board located in the food prep area has/have adhering food or food particles. The reach in cooler located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The onions, soybean oil, soy sauce, sodas is/are not stored in food storage areas. TFER 229.164(i)(2) - Page 38. The multiple raw meat products (chicken, beef, other) is/are not stored in food storage areas in the walkin freezer.
- 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. Reach in refrigerator near the back door is dirty.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the kitchen and walkin refrigerator are dirty with adhering dust.
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Regular | 01/11/2016 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw clams in the food prep cooler at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below.
- Proper Cooking Temperatures per PHF (corrected on site) - 5 penalty points
The beef product is on the dish ware at a temperature of 120 to 124 degrees F and is not cooked to heat all parts of the food to 155 °F or above for 15 seconds.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers and slicer located in the kitchen have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of the walk-in cooler shelves 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. Shelves are lined with cardboard.
- Floors, Walls and Ceilings - GRP
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 .
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Regular | 09/21/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The asian food dishes is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 43 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the crab meat.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of WD - 40 spray next to cutting board 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 in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed utensils between equipment and store against the wall. 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. Cannot re-use buckets or plastiv bags for food.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food in containers stored on walkin floor is/are not stored in food storage areas. The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 05/19/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat is on the food slicer at an internal temperature of 63°F and is not being maintained at 41 °F or below. The squid is on the prep table at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator and walkin refrigerator have been refrigerated for more than 24 hours and 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
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.
- 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 ice machine located in the kitchen has adhering foreign material. The storage containers(reusing jars) 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 lids for bulk sugar and salt located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, salt and flour are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The meats and sauces are not stored in food storage areas.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light in the walkin freezer is not shielded.
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Regular | 01/15/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked mussel is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. Chicken 56°F in reach in refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables and tofu is/are stored in contact with or under the raw, shell eggs and raw chicken in the walk in cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous soups prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after cracking raw, shell eggs, and employee failed to handwash after rubbing eye.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other-Fly swatters stored near cleaned containers and in prep area. The food service workers are eating and drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Slice of cake on overhead shelving at food prep cooler. The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers(reusing jars) 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 lids for bulk sugar and salt located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your current annual health permit is not displayed. Your employee(s) have not attended required food handler training. O.C. certificate is expired.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, salt and flour are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food items in the walk in units and in dry storage is/are not stored in food storage areas. Onions stored directly on floor in storage. Raw meats in freezer improperly stored. Ice for customers not drained.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly.
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Regular | 09/15/2014 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the double door refrigerators at an internal temperature of 42 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The eggs, raw in-shells is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the metal container at a temperature of 95 to 99 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables 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 food items that is/are located in the all 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. The cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold sauces at 41°F (raw seafood at 34°F). Observed reachin refrigerator in front prep area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sake food spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of sake food spray are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop, ice machine, and meat slicer 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 kitchen. Observed re-using plastic buckets.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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. Outsides of ice machine, euipment, and door handles.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- 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 | 05/13/2014 | 63 |
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