Tarrant County Public Health
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| Tarrant County Public Health | FIRST CHINESE BBQ | Retail Food Establishment Inspection Report | Routine

FIRST CHINESE BBQ

5310 E BELKNAP H&I HALTOM CITY, TX 76117

Retail Food Establishment Inspection Report | Routine

April 8, 2022
Demerits & Grade: 42 Grade:
Observations & Corrective Actions

2: Failure to maintain cold hold TCS food ( bean sprouts55 to 56F , raw 48 to 53F meat , raw ducks 48 to 53F raw pork at room temperature of 66 to 70 F) at internal temperature of 41F or lower
Corrective Actions: all cold hold TCS food shall be maintained at or below 41F

3: Failure to maintain hot hold TCS food at safe internal temperature of 135F or higher as specified in state law
Corrective Actions: this is repeated violation and establishment must proved proper working hot food equipment with in 5 day from this notice

7: Observed mold like formation inside the ice maker , raw chicken next and above cooked food inside walk in cooer

9: Failure to protect food / food products stored i walk in freezer and walk in cooler and dry good storage preparing vegetable on prep table next to raw pork food / food products stored directly on the floor in coolers and dray good storage

10: Observed heavy rust formation on can opener

14: Observed food worker changing task without any hand washing in-between handling raw food immediately handling ready to eat food ( cooked BBQ pork or cooked duck)

15: Observed food worker handling ready to eat food with her bare hands ( food worker had glove on hand only)

18: failure to properly label working container of chemicals

19: Observed sprayre head below the rim of the ware washing sink

28: Failure to properly date mark food / food products prepared and stored in walk in cooler and freezer for later use

31: Failure to maintain hand washing sink in food handling area in proper working condition

32: Rusty wire racks in walk cooler , old dried food on food equipment , broken / damaged wire basket impeoper use non food grade plstic bags to store food

33: Shall maintain ware washing machine in clean and sanitary condition

36: Failure to maintain wiping cloths in sanitizing solution in between uses

38: Failure to thaw frozen TCS food as specified in state Observed thawing ducks inside standing water in MOP SINK

41: Failure to properly label bulk food containers in day good storage

42: Failure to maintain Non food contact surface area of racks , prep tables , food equipment in clean condition, observed rust , dust , old dried food .

43: Failure to mainatin fliters under the vent hood in clean condition

45: Failure to maintain floor in walk in cooler , prep area / food handling area walk in freezer in clean condition , damaged wall in cash register area ,

47: Do not leave back door propped open

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
OUT
2 Proper cold holding temperature (41°F/45°F)
Observed
Observations
OUT
3 Proper hot holding temperature (135°F)
Repeat Observed
Observations
IN
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
OUT
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Repeat Observed
Observations
NO
8 Food received at proper temperature
Compliant
Observations
Protection from Contamination
OUT
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Repeat Observed
Observations
OUT
10 Food contact surfaces & returnables; cleaned and sanitized
Observed
Observations
NO
11 Proper disposition of food returned, previously service or reconditioned
Compliant
Observations
Employee Health
NO
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Compliant
Observations
NO
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
OUT
14 Hands cleaned & properly washed/gloves use properly
Observed
Observations
OUT
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Repeat Observed
Observations
Highly Susceptible Populations
NA
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Compliant
Observations
Chemicals
IN
17 Food additives; approved, properly stored; washing fruits & vegetables
Compliant
Observations
OUT
18 Toxic substances properly identified, stored & used
Repeat Observed
Observations
Water/Plumbing
OUT
19 Water from approved source; plumbing installed; proper backflow device
Observed
Observations
IN
20 Approved sewage/wastewater disposal system, proper disposal
Compliant
Observations
Demonstation of Knowledge/Personnel
IN
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Compliant
Observations
IN
22 Food handler/no unauthorized persons/personnel
Compliant
Observations
Safe Water, Recordkeeping & Food Package Labeling
IN
23 Hot & cold water available; adequate pressure safe
Compliant
Observations
NA
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Compliant
Observations
Conformance with Approved Procedures
NA
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
Consumer Advisory
NA
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Compliant
Observations
Food Temperature Control/Identification
NO
27 Proper cooling method used; equipment adequate to maintain product temperature
Compliant
Observations
OUT
28 Proper date marking & disposition
Repeat Observed
Observations
IN
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Compliant
Observations
Permit Requirement, Prerequisite for Operation
IN
30 Food establishment permit (current & valid)
Compliant
Observations
Utensils, Equipment, and Vending
OUT
31 Adequate handwashing facilities; accessible & properly supplied, used
Observed
Observations
OUT
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Repeat Observed
Observations
OUT
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Observed
Observations
Prevention of Food Contamination
IN
34 No evidence of insect contamination, rodents/animals
Compliant
Observations
IN
35 Personal cleanliness/eating, drinking or tobacco use
Compliant
Observations
OUT
36 Wiping clothes; properly used & stored
Repeat Observed
Observations
IN
37 Environmental contamination
Compliant
Observations
OUT
38 Approved thawing method
Repeat Observed
Observations
Proper Use of Utensils
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Compliant
Observations
IN
40 Single-service articles; properly stored & used
Compliant
Observations
Food Identification
OUT
41 Original container labeling (bulk food)
Observed
Observations
Physical Facilities
OUT
42 Non-food contact surfaces clean
Repeat Observed
Observations
OUT
43 Adequate ventilation & lighting; designated areas used
Repeat Observed
Observations
IN
44 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
OUT
45 Physical facilities installed, maintained, & clean
Repeat Observed
Observations
IN
46 Toilet facilities; properly constructed, supplied, & clean
Compliant
Observations
OUT
47 Other violations
Observed
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