- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw and ready to eat foods are stored in contact with or under the raw chicken and raw beef product. Raw meat over cooked wonton. Refrigerator Raw meat over edamame. Freezer Raw chicken over raw beef. Freezer
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the to-go packing area is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage bins for flour and sugar located in the back of kitchen have adhering food or food particles. -Blender shall be cleaned or removed. The plastic containers and cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The buckets of food stored on floor are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors behind fryer are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces behind fryer are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Scheduled for Friday 12/4/15 must provide receipt.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
|
Follow-up | 12/03/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reach in cooler at an internal temperature of 39°F and is not maintained at 34 °F or below.
- Sound Condition - 4 penalty points
The dented cans of baby corn, hoisin sauce and soy sauce is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service workers is/are handling cooked chicken with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cut onions and green onions is/are stored in contact with or under the raw shelled eggs in the walkin refrigerator. The raw beef is/are stored in contact with or under the raw chicken in the walkin freezer. The frozen vegetables is/are stored in contact with or under the raw beef product in the walkin freezer.
- 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 and reach in 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the to-go prep area is inaccessible to food service employees. Hand sink is used for storage and is not available for employees to wash their hands.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen, to-go area, 3 compartment sink. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the to-go prep area.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the fryer area, water heater storage room, behind food prep sink, and next to flour storage in back kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of lye and bleach 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 rice scoop and rice cooker located in the front kitchen area has/have adhering food or food particles. The microwave located in the to-go prep area has/have adhering food or food particles. The soy sauce 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. Used to store noodles and other foods. The broken food storage bins located in the throughout the front and back kitchen areas is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The knife storage areas (two) located in the back kitchen area has/have adhering food or food particles. The food prep table located in the back kitchen area has/have adhering food or food particles. The rice cooker located in the back kitchen area (next to prep sink) has/have adhering food or food particles. Single service, single use and clean sanitized food scoop stored in the 3-compartment sink area are exposed to splash, dust, or other contamination. The flour scoop used for preparation or serving in the flour bin in back kitchen area are not stored in a manner to prevent contamination of the product. The food storage shelves located in the walkin in refrigerator has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The carrots and onions in the walkin refrigerator is/are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The all open food and canned products in the walkin refrigerator is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The soy sauce containers, open oil containers is/are not stored in food storage areas. Soy sauce containers stored on the floor in the walkin refrigerator, dry storage area, back kitchen area.
- 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. Flour and sugar bins are dirty and must be cleaned.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the wok area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the wok area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the fryer area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the fryer area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the dry food storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink/rice cooker area area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Ventihood is dirty with grease. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents throughout kitchen have adhering dust and other foreign material.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back kitchen area were left open. Observed black birds walking into back kitchen during inspection. TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents.
|
Regular | 12/02/2015 | 61 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in the cooker at a temperature of 130 to 134 degrees F and is not being maintained at 135 °F or above. The eggroll is on the table at a temperature of 115 to 119 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 onions are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that an employee is drinking in an area other than the designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rice cooker and can opener located in the food establishment has/have adhering foreign material. The soy sauce 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.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
|
Regular | 09/03/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fried chicken is in/on the pot on the cabinet next to the reach in cooler at an internal temperature of 80°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 cooked chicken and cooked noodles is/are stored in contact with or under the raw beef in the walkin refrigerator. The raw pork product is/are stored in contact with or under the raw chicken in the walkin freezer. The all ready to eat foods is/are stored in contact with or under the raw beef in the reach in refrigerator near the fryer.
- Proper/Adequate Handwashing - 4 penalty points
The employees did not follow procedures for proper handwashing. Observed multiple employees walk in to begin their shift and did not wash their hands. Employees must wash hands before beginning their work shift and between handling/doing different tasks.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in cooler in the wok cooking area did not have a readily available and visible thermometer.
- 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.
- 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. Areas which still need to be cleaned include: underneath the wok cooking area (lots of grease), the outside surfaces of the reach in cooler in the wok area (lots of grease).
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the wok cooking area are not clean .
|
Follow-up | 06/05/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The cooked white rice is in/on the food storage container at an internal temperature of 75°F and is not being maintained at 41 °F or below. White rice being kept in containers overnight in the back kitchen area. Told by manager that white rice was to be thrown away. White rice must not be kept overnight and be discarded. The raw shrimp is at an internal temperature of 48°F and is not being maintained at 41 °F or below. The eggs is at an internal temperature of 60°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The cooked fried rice is in/on the rice cooker at a temperature of 124°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The frozen vegetables is/are stored in contact with or under the raw pork product in the freezer. The vegetables and other ready to eat foods is/are stored in contact with or under the imitation crab meat. The mushrooms, bean sauce, raw shelled eggs, and cooked noodles is/are stored in contact with or under the raw chicken product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Observed cook use prep sink to wash hands multiple times due to the hand sink in the back kitchen being blocked. The handwashing sink in the microwave area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. Food tray blocking the hand sink near the 3-compartment sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area and the front service area.
- Evidence of Insect Contamination (corrected on site) - 3 penalty points
An insect was observed in the seasame oil in the wok area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Observed cook only wash a dirty utensil without rinsing or sanitizing before continued use of the utensil.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in cooler in the next to the wok did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the dry storage area has/have adhering food or food particles. The rice cooker located in the back kitchen has/have adhering food or food particles. Clean the rice cooker and all surfaces underneath and around it as well. The rice fork used for preparation or serving from the rice cooker in the back kitchen area are not stored in a manner to prevent contamination of the product. The 3 flour containers located in the back kitchen area has/have adhering food or food particles. The knifes and spoons located in the magnetic rack in the back kitchen area has/have adhering food or food particles.
- 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. One new employee was not trained and one employee needs to transfer their food handler card.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean. Underneath the wok, dry storage area, 3-compartment sink, rice cooker in the back, reach in prep cooler. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the back kitchen area are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the back kitchen area are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the dry storage area are open, not screened or fit poorly.
|
Regular | 06/02/2015 | 61 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is on the soda cooler at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. The chicken is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The walk-in shelves and can opener located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of the food bins are not free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors, walls and ceiling in the kitchen are not clean .
|
Regular | 03/02/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The rice is at an internal temperature of 50 to 54 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 noodles is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
One roach seen on wall of prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the kitchen has/have adhering food or food particles. The shelves located in the walkin refrigerator has/have adhering food or food particles. The bins 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 wok cooking area located in the kitchen has/have adhering food or food particles. The reachin refrigerator located in the kitchen has/have adhering food or food particles. The food prep cooler located in the kitchen has/have adhering food or food particles. The storage containers located in the food preparation area has/have adhering food or food particles. The rice cooker located in the food preparation area has/have adhering food or food particles. There is plastic and cardboard lining the inside of food prep cooler.
- 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. Areas under sinks, pipes, and drains have adhering food residue and grease.
- 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. Floors in the food preparation area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food preparation area 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.
|
Regular | 12/02/2014 | 78 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw meat is stored over vegetables.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cooks is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
There is household insecticide in the dry food storage area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the cooking area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food bins and shelving located in the food establishment has/have adhering food or food particles. The shelves located in the walkin refrigerator has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The proteins are not covered during storage. TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- Non-food Contact Surfaces - GRP
Light bulb over warmer area is dusty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
- Ventilation - GRP
Air vents are dusty.
|
Regular | 09/12/2014 | 77 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rice scoop and storage containers located in the kitchen have adhering foreign material. 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The proteins are not covered during storage. TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
|
Follow-up | 05/09/2014 | 91 |
- Cold Holding Temperature - 5 penalty points
Raw shrimp at 68°F while thawing.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Eggs stored over vegetables.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- 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 cooking area located in the kitchen has/have adhering food or food particles. The coolers located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- 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.
|
Regular | 05/08/2014 | 69 |
Restaurant representatives - add corrected or new information about King Wok, 4544 Golden Triangle Blvd, Fort Worth, TX 76244 »