Kin Kin, 2801 W 7th St, Fort Worth, TX 76107 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The worker handled raw in shell eggs and then handled other utensils including plates and grabbed greens that could be used as ready to eat foods.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook failed to wash hands after handling raw eggs in shell.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food establishment is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10ppm to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 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. Knives are stored in a makeshift cardboard holder.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The assorted containers of food is/are stored on the floor in the walk in freezer.
- Non-food Contact Surfaces - GRP
The shelf above the prep table in the grill area has adhering dust.
|
Regular | 11/13/2015 | 73 |
- Cold Holding Temperature - 5 penalty points
The bean sprouts, homemade peanut sauce, and dumplins are at an internal temperature of 55°F, 50°F, and 60°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The sever is handling sliced vegetable with their bare hands to garnish the food dish.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The area where the ice is coming out has mold and foreign contaminant.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical stored next to the sweet potatoes and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The brown rice cooker, Sterilite and to-go plastic 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.
|
Regular | 07/22/2015 | 75 |
| No violation noted during this evaluation. | Change of Ownership | 03/04/2015 | 100 |
| No violation noted during this evaluation. | Change of Ownership | 03/04/2015 | 100 |
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