- Cold Holding Temperature - 5 penalty points
The rice is at an internal temperature of 69°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 is/are stored in contact with or under the raw beef product.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The front handwashing sink in the kitchen is not in proper working order to permit adequate handwashing. Hand sink floor drain is backing up. The back handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and reach-in cooler located in the cashier's area has adhering foreign material. The in-use utensils used for preparation or serving in the ice machine and dry foods are not stored in a manner to prevent contamination of the product. Handles are being stored in the food.
- 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. Wiping cloths for sanitizing tables are not stored in sanitizer.
- 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 3-compartment sink area are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
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.
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Regular | 02/01/2016 | 82 |
- Cold Holding Temperature - 5 penalty points
The sliced tomatoes and ready to eat chicken is at an internal temperature of 49°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The tea is/are stored less than 15 centimeters (6 inches) above the floor.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the waiters' station.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the storage area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, can opener, and dishes located in the kitchen has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment, dish rack and shelf liner are not free of dust, dirt, food residue, and other debris.
- 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(c)(6)(A) - Page 101. Ceiling covering/panels in the dishwash machine and dining room area are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the cook station and dish machine area are not clean .
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in dry food storage area.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment, back door that leads to dumpster has holes showing daylight.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/03/2015 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Fly trap tape is hung above the food preparation area (prep sink).
- Handwash Facilities Adequate & Access - 3 penalty points
No hot water on the hand sink by the refrigerator in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Sterno chemical stored next to food equipment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Sterilite container for the spring rolls are not commerical. Microwave in the kitchen is not NSF approved. Cutting board is damage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . Has black mold on the wall.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Dry storage area is very messy with items you do not need/use.
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Regular | 08/04/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The peanut sauce is held at 50°F. House made sauces on counter at room temperature.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Cooked noodles in reach in refrigerator are not dated for 7 days. Cooked and frozen food are not dated at time of preparation.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand sink at the front counter is reaching only 94°F. The hand sink in the ladies room is reaching only 84°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager 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 tea urn has a build-up of food matter around the top rim. The ice maker has an accumulation of foreign matter on it's interior surface.
- Food Protection - GRP
The cut limes are stored adjacent to the hand sink. The tea urn is uncovered. Ice is being used to cool food and the ice melt is accumulating at the bottom of the food pan allowing food to sit in water.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 05/04/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil mixture, curry sauces, and bean sprouts is at an internal temperature of 70°F, 50°F - 60°F, and 53°F, respectively and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The curry sauces, cooked eggs, wonton, and peanut sauce 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. The all ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of yellow chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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. The chest freezers and reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The cutting boards, ice machine panel and shelves in the chest/reachins and food prep area located in the food establishment has/have adhering food and/or foreign material.
- Food Protection - GRP
Canned goods are dusty
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
- 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. Rice cookers and refrigerator handles have contaminants. 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. -cardboard being used as shelving in the cooking area -shelving in dry storage
- 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. -on top of food prep tables
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
Mop hose laying in mop sink.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. -hot water does not turn off appropriately
- 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. -for quaternary ammonia
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Regular | 02/02/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked chicken in the container with little ice are at 62°F for more than 4 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
Peanut and lemmon sauce, boba, cooked rice noddles, spring rolls with cooked rice and shrimps are not being maintained at 41°F or below for over 4 hours.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Sponges and other equipment stored on the hand sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Container of sanitizer wipes stored on single servicing items.
- 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 sticky rice cooker/strainer have food residue. The Sterilite containers for the spring rolls 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. Rice cookers and refrigerator handles have contaminants.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 11/03/2014 | 77 |
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine 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 shelves located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The dry goods is/are not stored in food storage areas. There is a rice cooker on the floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 09/02/2014 | 90 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The shelves located in the food preparation area have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
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Regular | 06/03/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 38°F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink near reachin refrigerator is not providing sufficient hot water for handwashing. 95°F.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food stored on floor is not stored in food storage areas.
- 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. Floors in the storage room and back door area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 03/03/2014 | 85 |
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