- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area and cooking area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The drink machine noozles located in the front kitchen prep area has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
|
Regular | 02/10/2016 | 91 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced cheese and bulk ham 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
Assorted items in hand sink in warewash area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 10/01/2015 | 89 |
- 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.
- 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.
|
Regular | 06/04/2015 | 97 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The ham that was placed in hot hold was not reheated to 165°F. Temped at 125°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The turkey in the reachin refrigerator is beyond it's discard date. (1/20/15).
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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. Machine was not primed when a new bucket of sanitizer was installed.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bulk bag of rice is stored on the floor.
|
Regular | 02/03/2015 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The crab cakes are held at 126°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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. Machine lost it's prime.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area. Upper retaining nut came loose.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knife located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 10/02/2014 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The luncheon meat is/are stored in contact with or under the beef product.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. One manager has not obtained Fort Worth Food Manager card and other manager has only a copy of card.
|
Regular | 06/03/2014 | 93 |
Restaurant representatives - add corrected or new information about Autumn Leaves Of South Fort Worth, 7100 Dutch Branch Rd, Fort Worth, TX 76132 »