- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil is at an internal temperature of 45 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
Utensils in hand sink. There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 managers 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
Unapproved hose connected to mop sink used to clean food contact surfaces. The pitcher located in the bulk food bin is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized food strainer stored in the hand sink area are exposed to splash, dust, or other contamination. Rice scoops are stored in standing water. The food container 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 Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The crock pots does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/27/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The noodles in the prep table are held at 50°F for less than one hour.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw shrimp stored under raw beef in walk in. Raw beef stored adjacent to raw chicken in walk.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The water hose used to spray clean the tenderizer is attached directly to the mop sink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the warewash sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Unapproved hose connected to mop sink used to clean food contact surfaces. The pitcher located in the bulk food bin is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized food strainer stored in the hand sink area are exposed to splash, dust, or other contamination. Rice scoops are stored in standing water.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The crock pots does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/30/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Fish fillet held in prep table at 37°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Strainer stored at hand sink used to strain rice.
- 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
Water pitcher is not a commercial grade container. Food stored in serveral non commercial containers. Rice scoop stored in standing water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Dishwasher does not have a Fort Worth Food Handler card. One employee needs to transfer their online card to Fort Worth Food Handler card.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- Toilet Facilities - GRP
The ladies room floor is unsealed due to plumbing work.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The crock pots for soup do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/25/2014 | 82 |
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