- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken, raw beef and raw eggs are in the prep cooler at an internal temperature of 48 to 53°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.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The soy sauce is stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen 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 kitchen.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of Evidence of mice was observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. A certified food manager is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The freezers and microwaves located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee(s) have not attended required food handler training.
- Single-service/Single-use Articles - GRP
Single service articles are not discarded.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. FE 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Ceiling tiles are missing.
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Regular | 02/05/2016 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, sliced chicken and slice beef is at an internal temperature of 44 °F, 68 °F and 54 °F respectively 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 all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks stored in the prep-tables next to food.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from dishwash machine area. The dishwash has a wastewater leak underneath.
- 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.
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Regular | 10/08/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice tomatoes, garlic, tofu, and raw chicken is at an internal temperature of 50 °F, 48 °F, 49 °F, and 52 °F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39 degrees 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 employee 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
Containers of alcohol and burned lotions are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Current permit is not display.
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Regular | 06/11/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The four curry sauces and raw chicken is in/on the reachin refrigerator at an internal temperature of 50°F - 55°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The molded red pepper mix is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw shrimp is/are stored in contact with or under the raw beef product. The curry sauces is/are stored in contact with or under the raw chicken.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 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. @ 3-compartment sink reached 107°F. Hot water is dropping below 100°F all all sinks (upon rechecking).
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep cooler is not holding cold potentially hazardous foods at 41°F (raw seafood at 34°F).
- 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. *Food manager not present during inspection
- 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 establishment. -reusing food containers
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. -cannot locate Your employee(s) have not attended required food handler training. -cannot locate
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave, and chest freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 02/11/2015 | 71 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reach-in cooler at an internal temperature of 41°F and is not maintained at 34 °F or below. The cooked tofu 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
The raw shrimp is/are stored in contact with or under the raw beef product. The ice cream is/are stored in contact with or under the raw chicken.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Original containers of pink chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The chlorine used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food processor, blender, microwave and white freezers 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 or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- 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
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 10/22/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes and raw chicken is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Personal items are stored next to food contact services.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The chemical are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use ice scoop used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 08/04/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, pork, and chicken is at an internal temperature of 52 - 55°F and is not being maintained at 41 °F or below. The sliced tomatoes and bean sprouts is in/on the food prep cooler at an internal temperature of 47°F and 51°F and is not being maintained at 41 °F or below. The raw shrimp is in/on the food prep cooler at an internal temperature of 42°F and is not maintained at 34 °F or below. The red curry is in/on the food prep cooler at an internal temperature of 113°F and is not cooled to 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling mint and herb garnishes with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is drinking and eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Food service worker was drinking bottled water and eating peanuts in the food prep areas
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach/soap sanitizer container are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. bleach >200ppm Containers of sealant and air fresheners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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. Sanitizer not dispensing
- 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. Food manager not avaliable during time of inspection
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Cards are not registered with the City of Fort Worth Your annual health permit is not displayed. Invoice is displayed not permit Your employee(s) have not attended required food handler training. Two cooks and servers do not have food handler cards
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored flour, sugar, and rice are not marked with the common name of the food it contains.
- Food Protection - GRP
Single service bowl used for sugar.
- 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 were on top of food prep tables in the kitchen
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/01/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw pork, raw beef, and raw chicken is at an internal temperature of 48°Fcv to 54°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 curry sauces that is/are located in the food prep 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. Dated with incorrect prep date
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Food service worker (FSW) washed tongs inside the hw sink by the food prep table Red bucket inside compartment of hw sink
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest and reachin freezer 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 chest freezer. Shopping bag used to store frozen chicken in The food prep table and tongs wiped with wiping cloth located in the kitchen has/have adhering foreign material. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Some boards are stained. The household tupperware 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. Egg crates dried under clean equipment (COS)
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Cards are not registered with the City of Fort Worth Your annual health permit is not displayed. Invoice is displayed not permit
- 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 were on top of food prep tables in the kitchen
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Box of styrofoam cups are stored on the ground in the store room
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the mop sink area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the by grill area are damaged. Paint is peeled/chipped off
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Lights are not working in the walkin refrigerator
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Regular | 02/12/2014 | 75 |
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