- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The noodles is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. Raw eggs at 50°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The soy sauce is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing. Employee filling pitcher at handsink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach are not properly labeled. Working containers of degreaser are not properly labeled. The cleaner with clorox used as the sanitizer in the 3-compartment sink area is not approved for use as an agent to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The strainer located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The guard at prep sink located in the food preparation area has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage room. Reusing portion type containers as scoops.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The meat is/are not stored in food storage areas. Chicken in walk in freezer stored on top of beef and other ready to eat type foods. Uncovered meat in walk in freezer.
- 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. Faucets to handsink, fan guards in walk in cooler and condenser unit(dusty).
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 11/06/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 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 sushi bar and food prep areas is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the men's restroom.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets on the prep and reach in coolers located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The tea nozzles located in the waiters' station and ice maker has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The meat is/are not stored in food storage areas. Chicken in walk in freezer stored on top of beef and other ready to eat type foods. The equipment or utensil that is in use does not provide protection from contamination. Handles contacting food in storage.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is/are being thawed improperly. Frozen chicken in sink of standing water.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Needs to be powerwashed outside of facilities. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 07/23/2015 | 78 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food worker is/are handling vegetables with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. Observed food worker doning gloves without washing hands. Observed food worker washing hands in the 3-compartment sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of 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 10 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, utensils, shelves and meat slicer located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ice cream is/are not stored in food storage areas. Ice cream containers stored in the walkin freezer floor.
- 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 outside of the equipment's is not clean.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and walkin freezer are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Obseved employees jackets stored in contact or next to food.
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Regular | 03/17/2015 | 79 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The noodles and chicken that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- 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(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in vent a hood
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Regular | 11/10/2014 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw eggs and garlic in oil is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw beef was stored over cooking sauce, raw chicken over raw beef, raw eggs underneath raw chicken, raw beef stored over rice and cabbages in the walkin refrigerator. Raw beef was stored over condiments in the prep cooler. A ciatation will be issued for future violations.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The pvc waste water discharge pipe for the coke machine is not draining into the mop sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the rice cooker are not stored in a manner to prevent contamination of the product. The ice scoops is stored in a container of water that have rice particles.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Protection - GRP
Unwrapped straws are being used for the drinks.
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Regular | 07/03/2014 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The raw and precooked chicken in the kitchen have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, freezer, storage bins and shelves located in the kitchenhave adhering foreign material. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached.
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Regular | 03/10/2014 | 93 |
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