- Cold Holding Temperature - 5 penalty points
The garlic and oil mixture is at an internal temperature of 68°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The chicken is on the prep table at a temperature of 80°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Foreign material is on the ice found in the ice machine.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The brocolli is stored in contact with or under the eggs, raw in-shells.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Dishes are not being sanitized due to sink being in disrepair.
- 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.
- 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. Sanitizer for wiping cloths is at 0ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the front handsink counter area are not fitted with coving or closed and sealed.
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Follow-up | 01/19/2016 | 76 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables are stored under the raw chicken. The cabbage is stored under the eggs, raw in-shells.
- 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. Cook washed hands in the 3-compartment sink. The handwashing sink in the kitchen is used for purposes other than handwashing. Hand sink in front is used for rinsing dishes and hand sink in back is used for storing dishes.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. Sink is blocked by food prep table and equipment.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of soap are not properly labeled. Soap is in sanitizer bottle.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Dishes are being washed in the food prep sink and also not being sanitized after washing.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soft drink dispenser located in the front counter area has adhering foreign material. Bug was observed in the ice machine. The ice machine located in the storage room has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. Sanitizer is at 0ppm for wiping cloths.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Lights in kitchen are not shielded.
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Regular | 01/15/2016 | 65 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw meats. The raw meats is/are stored in contact with or under the eggs, raw in-shells.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. *soap was not dispensing
- 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. 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 - 3 penalty points
The knives located in the 3-compartment sink area has/have adhering food or food particles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *kitchen
- Ventilation - GRP
VERY SMOKY IN THE KITCHEN FROM VENT HOOD
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 06/23/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked sauces is at an internal temperature of 70°F - 76°F and is not being maintained at 41 °F or below. *kept in shelving
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. *container of ginger inside compartment
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees. *blocked
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach/soap solution are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker 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 food containers located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. *mop hose stored improperly
- 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. *none for bleach/chlorine
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/20/2015 | 66 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked rice, cooked chicken, and green beans is in/on the steam table at a temperature of 118 to 127 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 vegetable is/are stored in contact with or under the eggs, raw in-shells.
- 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 rice cooker 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 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. The hand sink handles, door and handles of the equipments are not clean.
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Regular | 09/30/2014 | 82 |
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