- Food - GRP (corrected on site)
TFER 229.167(n) - Page 106. Distressed canned goods are not segregated from other stored wholesome food products. Canned goods are out of date.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the women's restroom is not maintained in good repair. Sink upstairs is stopped up.
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Regular | 01/02/2016 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the handwash area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the women's restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food prep sink area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 01/02/2016 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
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Regular | 11/23/2015 | 96 |
- 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 (corrected on site) - 3 penalty points
The refrigerator and freezers located in the kitchen have adhering foreign material.
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Regular | 11/23/2015 | 94 |
| No violation noted during this evaluation. | Regular | 11/23/2015 | 100 |
| No violation noted during this evaluation. | Regular | 11/23/2015 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous mozerella cheese prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. The pieces of deli meats and cheeses 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) (corrected on site) - 4 penalty points
The handwashing sink in the service deli is used for purposes other than handwashing. Knives and tongs inside the compartment of the hand wash sink
- 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. -expired
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. -cannot locate
- 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. -bottom shelves of the reachin freezer
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Regular | 12/30/2014 | 86 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the by the mixer.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the mop sink area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The 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. The trays used for cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave located in the bakery has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored dried food products (M&Ms, sugars, sprinkles, and etc) and cooking spray bottles are not marked with the common name of the food it contains.
- 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. -bottom shelves of the reachin freezer -door handles
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the bakery prep area are not fitted with coving or closed and sealed. -baseboards are damaged -behind the display bakery cases TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the mop sink area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -walkin freezer
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Regular | 12/30/2014 | 85 |
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled. -cannot locate current tags
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
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Regular | 12/30/2014 | 93 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the meat market area are not fitted with coving or closed and sealed. -seal is damaged on the baseboards TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. stainless steel wall is warped (meat cooler)
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Regular | 12/30/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cookie dough is in/on the chest refrigerator at an internal temperature of 55°F - 57°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The dented cans is/are unsound and should not be sold, served or consumed.
- Plumbing- GRP
Drain cover not provided for mop sink in the back storage room.
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Regular | 12/30/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The vegetarian soy (meat, cheese, tofu, hot dogs, and wonton wrappers) products is in/on the display refrigerator at an internal temperature of 47°F - 52°F and is not being maintained at 41 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the walkin refrigerator that is located in the produce department is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The shelves and fruit cups located in the produce display shelf has/have adhering syrup.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 12/30/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fried chicken patty, hummus, and baked chicken is in/on the display reachin refrigerator and the front deli display refrigeration at an internal temperature of 46°F, 52°F - 55°F, and 50°F, respectively and is not being maintained at 41 °F or below. The roasts, tamales, and cooked potato product is at an internal temperature of 45°F to 48°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken wings is in/on the warmer at a temperature of 121°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous deli meat and cheeses prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the service deli is used for purposes other than handwashing. Knife inside the compartment of the hand wash sink
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Single-service/Single-use Articles - GRP
Single service items stored by mop sink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the walkin refrigerator are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back store room do not fit properly. Emits daylight
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Regular | 04/22/2014 | 76 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored on the rim of the trash can.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The fondant roller located in the kitchen has/have adhering food or food particles. The 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.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dried food products (M&Ms, cake crumbs, sprinkles, and etc) are not marked with the common name of the food it contains.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back store room do not fit properly. Emits daylight
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
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Regular | 04/22/2014 | 91 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the service area.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tupperware used to store spices 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the small walkin refrigerator are not fitted with coving or closed and sealed. Standing water at the left corner of the black door walkin refrigerator
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back store room do not fit properly. Emits daylight
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Regular | 04/22/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hot dogs is at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the service area and 3-compartment sink area.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tupperware used to store spices 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the small walkin refrigerator are not fitted with coving or closed and sealed. Standing water at the left corner of the black door walkin refrigerator
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back store room do not fit properly. Emits daylight
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Regular | 04/22/2014 | 83 |
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