- Cold Holding Temperature (corrected on site) - 5 penalty points
The sauce is at ambient temperature and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Butane lighters are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater disposed of outside. Not observed.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized knife and tongs stored in the kitchen are exposed to splash, dust, or other contamination. The can opener and tea nozzles located in the kitchen and drink service area has/have adhering food or food particles. Table settings of silverware are not protected from contamination. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Scoop kept in water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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. Sponges are in use in the facility.
- 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.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 11/02/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes and sprouts are at an internal temperature of 50 to 54 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
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Water at 132°F. Single service, single use and clean sanitized glassware stored in the waiters' station are exposed to splash, dust, or other contamination.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Food in walk in freezer on floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink area are not fitted with coving or closed and sealed.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly. Daylight shows around door.
- 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. No quaternary ammonia test strips.
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Follow-up | 08/10/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, eggs, steak, and sauces is at an internal temperature of 60, 65, 44, 58-50 and is not being maintained at 41 °F or below. The chicken and sauces is in/on the reach in units at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in/on the chair at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above. Chicken broth at 112°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. Also, used cloth towel to dry hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The waitstaff is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Employee is washing his/her hands in a sink which is not the designated hand washing sink. The handwashing sink in the food preparation area at the grill is used for purposes other than handwashing. Pot scrubber and ladles in handsink. Other Container of rice on worn chair.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- 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. Employee is only rinsing metal bowls then stacking them on the shelf.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook station drawers in the food preparation area did not have an accurate 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. Cannot re-use buckets or containers if its not the original product. 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. Reusing plastic spoons, small portion cup, and to go type containers. The ice bin located in the beverage station area has/have adhering foreign material. The rice warmer located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Can opener and holder rusty.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The tofu and sauce is/are not covered during storage. Fish and other seafood above spring rolls. The equipment or utensil that is in use does not provide protection from contamination.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(A) - Page 98. Inside trash receptacles are not covered. Bucket with used cooking oil uncovered. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Dumpster side doors open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . Mildewy caulking around sinks. TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwash machine area are not clean, specifically, where hoses are lying near floor sink. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink area are not fitted with coving or closed and sealed.
- 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. No chlorine and quaternary ammonia test strips.
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Regular | 08/04/2015 | 66 |
- Cold Holding Temperature - 5 penalty points
The sliced cumbers is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed. Cannot store food in a can after opening for re-use.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The onion on the flloor is/are not covered during storage.
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Follow-up | 05/06/2015 | 91 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The ponka soup (white soup) is in/on the counter at a temperature of 120 to 124 degrees F after cooling for 04 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, noodle, egg and counter top vegetable items is/are at room temperature with an internal temperature of 60 to 76 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed. Cannot store food in a can after opening for re-use.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the grill area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigeration in the storage room 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. Cannot re-use buckets or containers if its not the original product. 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. Observed utensils stored under the table and pans on dirty shelves.
- 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 are not clean .
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Regular | 05/04/2015 | 62 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 51°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 container of cooked shrimps are stored in contact with the raw beef.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Moist wiping cloths used as a covering for the sliced vegetables.
- 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 shelves above the the 3 compartment and fan cover in the walkin refrigerator are not clean.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the food establishment.
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Regular | 02/03/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tub of vegetables and noodles is at an internal temperature of 50 to 54 degrees 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 with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. The employees have state of texas cards but not Fort Worth.
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Regular | 11/05/2014 | 82 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The coconut curry sauce is on the walkin refrigerator at a temperature of 75 after cooling for overnight.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The 3 compartment sink and prep sink does not have an air gap.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Ice scoop is stored on a plate that had adhering dust and contaminant.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 08/01/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are the refrigerator at an internal temperature of 40-43°F and are not being maintained at 34 °F or below. The eggs are in the refrigerator at an internal temperature of 73°F and are not being maintained at 45 °F or below. The raw chickens are in the refrigerator at an internal temperature of 53-59°F and 73°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The tofu, raw beef and raw chicken in the 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing. Water temperature is at 69°F.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical 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 soda machine, ice machine, storage containers, ice scoop and tray located in the kitchen have adhering foreign material. The cutting boards and shelves located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
Canned goods are dusty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 05/01/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The spring rolls is in/on the counter at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. The salad with tomatoes is at an internal temperature of 45 to 49 degrees 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 boxes of vegetables is/are stored in contact with or under the raw chicken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The igloo cooler storing ice 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 dish rack stored in the floor are exposed to splash, dust, or other contamination. The caulk seal at the ware wash sinks located in the kitchen has/have adhering mold.
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Follow-up | 02/12/2014 | 88 |
Restaurant representatives - add corrected or new information about Thailicious, 4601 West Freeway , Fort Worth, TX 76107 »