- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp and raw seafood mix is in/on the food prep cooler at an internal temperature of 37°F and 43°F and is not maintained at 34 °F or below. The peanut sauce, lemon sauce, blue cheese, spring rolls, tofu, diced tomatoes and orange chicken is in/on the counters and food prep areas at an internal temperature of 62°F - 70°F and is not being maintained at 41 °F or below. The milk is in/on the reachin refrigerator at an internal temperature of 48°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The curry sauce (10/17) that is/are located in the walkin 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. Facility does not have time as a public health control documentation for spring rolls, peanut sauce, lemon sauce, cooked noodles, orange chicken, and cooked tofu that is left on the counters and food prep tables.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the back prep/storage room.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The chlorine are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. 200ppm sanitizer towels (bleach)
- 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 food prep area and in walk in refrigerator. *containers that have held peanut sauce used to store sliced tomatoes, potatoes and other meats inside reachin & walkin refrigerator The knives located in the knife holder has/have adhering food or food particles. The in-use utensils used for preparation or serving in the food prep area are not stored in a manner to prevent contamination of the product. *scoops used for rice stored in water (60°F - 85°F)
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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 handwash sink by the cooking area (by food prep sink) are not clean .
- 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 | 10/19/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts, raw shrimp and raw meats is at an internal temperature of 51°F - 57°F and is not being maintained at 41 °F or below (34°F or below for seafood).
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells.
- 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 food prep area and in walk in refrigerator. *shopping bag used to store sliced limes in the front The knives located in the knife holder has/have adhering food or food particles. The shelves located in the walkin refrigerator has/have adhering foreign material.
- 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 curries is/are not covered during storage. Containers of frozen meat are stored on the right side of the walkin freezer (on the ground)
- 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. *Fan vents/siding in the walkin refrigerator are dusty
- 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)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. *seal is coming up TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the handwash sink by the cooking area (by food prep sink) are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. The vent covers in the dining room has adhering dust. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent covers have adhering grease/grime (black)
- 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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Follow-up | 06/30/2015 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The 3 bags of partially cooked chicken is in/on the walkin refrigerator at a temperature of 45°F - 47°F after cooling for since 6/24 at night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bean sprouts, partially cooked chicken, and curry sauce is at an internal temperature of 60°F, 49°F, and 53°F - 55°F, respectively and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The onions and sticky rice is/are stored in contact with or under the eggs, raw in-shells. The vegetables is/are stored in contact with or under the partially cooked chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. *cook washed gloved hands after handling discharge pipe under sink - corrected
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. *observed during inspection - food service worker was eating at prep table across from dishmachine (educated and corrected)
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area by back storage room. *discharge pipe under hw sink is broken (fresh water leaks onto the floor from the compartment)
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food prep area are not stored in a manner to prevent contamination of the product. *for the rice Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food prep area and in walk in refrigerator. *peanut sauce containers The knives on the knife holder, cutting boards and equipment on the drying rack located in the kitchen has/have adhering food or food particles. The plastic containers for the breaded chicken 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
Lid to brown sugar is not fitting properly.
- 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. *on top of food prep tables and not in sanitizer
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *doors are open
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. *seal is coming up
- 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 | 06/25/2015 | 69 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The large pot of panay sauce and 6 large bags of partial cooked chicken are in/on the walkin refrigerator at a temperature of 45 to 49 degrees F after cooling for overnight. The Tom Yum sauce is in/on the counter at a temperature of 90 to 94 degrees F after cooling for less than 4 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The milk is in/on the reach in refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The garlic in oil, peanut sauce, prik nam pla, flat noodles, tofu is at an internal temperature of 50 to 69 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The orange chicken, noodles, and sauces in the walk in cooler 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. Milk at wait station is not date marked, also.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer 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 food prep area and in walk in freezer. The missing handles to rice warmers located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the food prep area are not stored in a manner to prevent contamination of the product.
- Non-food Contact Surfaces - GRP
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. Fan guards missing in walk in freezer.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the walk in cooler.
- 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 | 02/05/2015 | 76 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The curry sauce is in/on the walkin refrigerator at a temperature of 46°F after cooling since 10/2/2014.
- Cold Holding Temperature (corrected on site) - 5 penalty points
Bean sprouts at 60°F, tomatoes at 48°F, chicken at 60°F located on the prep cooler. The peanut sauce is in/on the counter at an internal temperature of 70°F and is not being maintained at 41 °F or below. The garlic in oil next to the grill is at an internal temperature of 70°F and is not being maintained at 41°F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The carrots are stored in contact with or under the raw eggs in shell.
- 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 (corrected on site) - 3 penalty points
The slicer located in the prep sink area has/have adhering food particles. Used plastic gloves are being used to grab food items on the prep cooler. Rice scoop stored in a container of stagnant water with food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin freezer are damaged.
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Regular | 10/03/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk at front cooler-48°F, sprouts 45°F(prep cooler)and sauces in walk in 44-47°F is at an internal temperature of and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetable is/are stored in contact with or under the raw eggs in walk in cooler.
- 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. Also, not using lid and straw.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Sewer gases detected in restroom.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream/meat freezer in the kitchen 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 food preparation area. The utensils located in the knife holder has/have adhering food or food particles. The chest/coffin freezer 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. Single service, single use and clean sanitized containers stored in the food preparation area are exposed to splash, dust, or other contamination. Utensils extended up by mouth portions.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The Chicken is/are not stored properly in food storage areas. Product directly on floor in walk in freezer.
- Lockers/Dressing Rooms - GRP
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.
- Plumbing- GRP
Urinal out of order.
- 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.
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Regular | 06/03/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bottle of suki sauce and ranch dressing, peanut sauce, and sticky rice is at an ambient room temperature of 62°F.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water hose is stored on the floor in the mop sink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
A pan cover was placed in the hand sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach sanitizer for the wiping towels are at 200 ppm.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The employee did not sanitize the cutting board and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager (corrected on site) - 3 penalty points
A manager was not on duty during prep time; before opening hour.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the coffee machine area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
A knife and cutting board have adhering food particles. The sterlite clear plastic 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 sterlite plastic containers for the spring rolls and food are not commercial graded. Single service, single use and clean sanitized pans stored in the mop sink area are exposed to splash, dust, or other contamination. A metal pans is stored in the mop sink. A citation will be issued for future reoccuring violation.
- Food Protection - GRP (corrected on site)
Container of meat are stored on the floor in the walkin refrigerator.
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Follow-up | 02/26/2014 | 72 |
Restaurant representatives - add corrected or new information about Thai Select, 4630 Sw Loop 820 , Fort Worth, TX 76109 »