- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The canned goods is/are unsound and should not be sold, served or consumed.
Corrective action: The canned goods must be sound to be sold, served or consumed. Corrections must be made immediately.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Drain flies were observed in or around the food establishment.
Corrective action: Drain flies must be controlled and prevented access in or around the food establishment. Corrections must be made within 5 days.
- Toxic Items Properly Labeled/Stored/Used
TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
Working containers of chemical are not properly labeled.
Corrective action: All working containers of chemical must be properly labeled. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is expired.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be current. Corrections must be made within 7 days.
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Regular Inspection | 08/17/2010 | 87 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site)
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The salsa is in the ice bath at a temperature of 74 °F after cooling for 03 hours.
Corrective action: Discard the salsa that did not reach 70 °F within 2 hours after removal from warm hold. Corrections must be made immediately.
- Cold Hold (41 °F) (repeated violation) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The sliced tomatoes, cheeses, pasta, and lunch meat is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the sliced tomatoes, cheeses, pasta, and lunch meat that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The mashed potatoes is in/on the steam table at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
Corrective action: Rapidly reheat mashed potatoes to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available. 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.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days.. Food Manager(s) must attend required Food Managers training. Corrections must be made within 14 days.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site)
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
Single service, single use and clean sanitized ice bucket sitting on the floor stored in the bar ice machine area are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
Corrective action: Single service, single use and clean sanitized utensils must be stored where they are not exposed to splash, dust, or other contamination and at least six (6) inches above the floor. Corrections must be made immediately. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not use pickle buckets for ice.
- Food Establishment Permit/Food Handler Card
TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
Your employee(s) have not attended required annual food handler training.
Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
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Follow-up Inspection | 04/08/2010 | 76 |
- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Corrections must be made within today. Remove cardboard lining the shelves by the chemical storage area.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 2 days. Stop up all holes in the walls.
- COMMENT:
Facility has failed their inspection. A follow-up inspection shall be conducted on Wednesday. Restaurant shall score 25 demerits or below to remain open. Any repeat violations may result in a citation.
- Proper Cooling of Cooked/Prepared Foods (corrected on site)
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The cheese sauce and salsa is in/on the counter at a temperature of 100 to 104 degrees F after cooling for over 2 hours. Very large containers of food have been placed in an ice bath, but the ice has melted and the water is warm. Chill sticks are not being used. They are sitting on the floor in the walk-in freezer.
Corrective action: Discard the cheese sauce and salsa that did not reach 70 °F within 2 hours after removal from warm hold. Corrections must be made immediately.
- Cold Hold (41 °F)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 42 °F and is not maintained at 34 °F or below. The sliced ham is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool theFish/Seafood to 34 °F. Corrections must be made immediately. Keep ice on raw fish at all times. Rapidly cool the sliced ham to 41 °F or below. Corrections must be made immediately.
- Proper/Adequate Handwashing
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The cook did not follow procedures for proper handwashing.
Corrective action: The cook will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately. Employees shall wash their hands before putting on gloves.
- Sound Condition
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The dented cans must be sound to be sold, served or consumed. Corrections must be made immediately.
- Proper Handling of Ready-To-Eat Foods (corrected on site)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
The cook are handling all ready to eat foods with their bare hands.
Corrective action: The cook must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling all ready to eat foods with their bare hands. Corrections must be made immediately.
- Cross-Contamination of Raw/Cooked Foods/Other
TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
The bags of boiled eggs is/are stored in contact with or under the eggs, raw in-shells.
Corrective action: The bags of boiled eggs must not be stored in contact with or under the eggs, raw in-shells. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
Containers of prepared food in the walk-in cooler are older than 7 days.
Corrective action: Discard the containers of prepared food that are older than 7 days.
- Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
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 container is empty.
Corrective action: The bleach used as the sanitizer in the dishwash machine area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
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. No food manager on-site during inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 7 days. Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days after obtaining State food manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The food containers, dishes, pots, and pan, and utensils located in the kitchen is/are not properly sanitized. Single service, single use and clean sanitized chill sticks stored in the walk-in freezer floor are exposed to splash, dust, or other contamination.
Corrective action: The food containers, dishes, pots, and pan, and utensils located in the kitchen must be properly sanitized. Corrections must be made immediately. Once dish machine sanitizer is working, rewash everything. Single service, single use and clean sanitized utensils must be stored where they are not exposed to splash, dust, or other contamination and at least six (6) inches above the floor. Corrections must be made immediately. These items go in food. Store on a clean surface.
- Food Establishment Permit/Food Handler Card
TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
Your employee(s) have not attended required annual food handler training.
Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
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Regular Inspection | 04/05/2010 | 58 |
- Food Protection - GRP (repeated violation)
Food Protection - Storage, display and self-service.
TFER 229.164(j)(1) - Page 39. Displayed ice must be protected from contamination.
Corrective action: Displayed ice must be protected from contamination during display by use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Corrections must be made immediately. Provide a 2-piece sliding stainless steel lid to be ice bin jockey boxes.
- COMMENT:
Bar gun holsters and drain lines are over the ice bins. One bar gun is missing the drain line. Bar gun is not in use at time of the inspection.
Corrective action: Move the bar gun drain lines and holsters from over the bar ice bins. Replace the missing bar gun drain line and holster.
- Cold Hold (41 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The cartons of orange juice, non-dairy creamer, and bloody mary mix is at an internal temperature of 49 to 54 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the cartons of orange juice, non-dairy creamer, and bloody mary mix to 41 °F or below. Corrections must be made immediately. Move cartons out of the wine cooler that is 49 °F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product. Ice scoop stored with the liquor bottles. The ice machine and bar gun located in the bar have adhering mold. The sliding door to the ice machine that is held together with duct tape located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately. The ice machine and bar gun located in the bar must be properly washed, rinsed and sanitized and free of mold. Corrections must be made immediately. The sliding door to the ice machine that is held together with duct tape located in the bar must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
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Regular Inspection | 12/03/2009 | 92 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. Bags of food is/are not stored in food storage areas.
Corrective action: Bags of food must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately. Replace the plastic shelf that sits on the floor with a commercial, restaurant grade shelving unit.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . Under the shelf that is sitting on the floor.
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days.
- Cold Hold (41 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The garlic in oil and beans is in/on the knife at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The potentially hazardous foods in the top grill refrigerator drawer is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the garlic in oil and beans that is/are not being maintained at 41 °F or below. Corrections must be made immediately. Rapidly cool the potentially hazardous foods in the top grill refrigerator drawer to 41 °F or below. Corrections must be made immediately.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The cans is/are unsound and should not be sold, served or consumed. Kitchen manager states that they open the dented cans and use them.
Corrective action: The cans must be sound to be sold, served or consumed. Corrections must be made immediately. Do not use dented cans of food.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
The packages of deli meat are stored in contact with or under the raw beef product. Package of deli meat is sitting in blood that has leaked from the package of steaks and under raw fish.
Corrective action: The packages of deli meat must not be stored in contact with or under the raw beef product or fish.Corrections must be made immediately.
- Handwash Facilities Adequate & Access (corrected on site)
TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
The handwashing sink in the grill area is used for purposes other than handwashing. Ice is being dumped in the hand sink.
Corrective action: The handwashing sink in the grill area must not be used for purposes other than handwashing. Corrections must be made immediately.
- Handwash Facilities with Soap & Towels (corrected on site)
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the kitchen.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The spatula located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener, cutting board, and shelves under the glasses located in the kitchen has/have adhering food particles, mold, and dust. Single service, single use and clean sanitized lid to the top of the make-ready cooler stored in the floor are exposed to splash, dust, or other contamination. The soft drink nozzles located in the kitchen is/are not properly sanitized.
Corrective action: The spatula located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The can opener, cutting board, and shelves under the glasses located in the kitchen must be properly washed, rinsed and sanitized and free of food particles, mold, and dust. Corrections must be made immediately. Single service, single use and clean sanitized utensils must be stored where they are not exposed to splash, dust, or other contamination and at least six (6) inches above the floor. Corrections must be made immediately. The soft drink nozzles located in the kitchen must be properly sanitized. Corrections must be made immediately. Do not store drink nozzles in soda water over night. Soda water is not an approved sanitizer.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 2 days.
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Regular Inspection | 12/03/2009 | 75 |
- Proper Cooling of Cooked/Prepared Foods
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The mashed potatoes, salsa, and sauces is on the counter in ice at a temperature of 120 °F and 115 °F after cooling for 1 hour.
Corrective action: Rapidly chill the mashed potatoes, salsa, and sauces so they reach 70 °F within 2 hours after removal from warm hold. Corrections must be made immediately. Containers shall be submerged in ice-water bath to ensure proper cooling. Recommend placing mashed potatoes on a shallow cookie sheet and place in racks in the walk-in cooler to cool (like the chicken wings). Potatoes are too thick to cool properly by using an ice bath. Management stated that the cooperate office will not allow chill sticks to be used. If this food is not at 70 °F or below within 1 hour, the food is to be thrown away.
- Cold Hold (41 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The sour cream, salad dressing, sliced and diced tomatoes, meat items, noodles, and cheeses is in/on the walkin refrigerator at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. Middle reach-in cooler is not working and food was left in the cooler. Sour cream and salad dressing is being store in a container of ice.
Corrective action: Discard the sliced and diced tomatoes, meat items, noodles, and cheeses that is/are not being maintained at 41 °F or below. Corrections must be made immediately. Do not use cooler until it is working properly. Store sour cream and salad dressing in a refrigerator.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The cheese sauce is/are at room temperature with an internal temperature of 110 to 114 degrees F. Cheese sauce is sitting on a shelf above the stove.
Corrective action: Discard the cheese sauce with an internal temperature of 110 to 114 degrees F and has not been maintained at 140 °F or above for more that four hours. Corrections must be made immediately.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The can opener located in the counter has/have adhering food or food particles. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Sour cream scoop is being stored in a pan of water.
Corrective action: The can opener located in the counter must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately.
- Non-food Contact Surfaces - GRP (corrected on site)
Non-food Contact Surfaces - Type and condition.
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Corrections must be made within 2 days. Do not use cardborad to line shelves.
- Food - GRP
Food - Identification and segregation.
TFER 229.164(f)(3) - Page 33. Containers of stored salt and sugar are not marked with the common name of the food it contains.
Corrective action: Containers of stored salt and sugar must be marked with the common name of the food it contains. Corrections must be made immediately.
- National Sanitation Foundation Approved Equipment - GRP
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster and plastic container used to store flour breading by the grill does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only toaster and plastic containers used to store flour breading by the grill that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 2 days.
- Food Establishment Permit/Food Handler Card
TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
Your employee's Food Handler Card(s) are not displayed or available. Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Manager's Certificate is not displayed.
Corrective action: Food handler cards for employee must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Provide origional cards. No copies. Provide Fort Worth cards for all employess that took on-line classes. Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Your employee's Food Manager's Certificate for manager must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Locate all manager's Serve-safe cards and keep on-site.
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Regular Inspection | 02/04/2009 | 79 |
- Food Establishment Permit/Food Handler Card
TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
Your employee's Food Handler Card(s) are not displayed or available. Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Manager's Certificate is not displayed.
Corrective action: Food handler cards for employee must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Provide origional cards. No copies. Provide Fort Worth cards for all employess that took on-line classes. Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Your employee's Food Manager's Certificate for manager must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days. Locate all manager's Serve-safe cards and keep on-site.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site)
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The bar soda nozzles located in the bar has/have adhering mold.
Corrective action: The bar soda nozzles located in the bar must be properly washed, rinsed and sanitized and free of mold. Corrections must be made immediately. Corrected.
- Proper Handling of Ready-To-Eat Foods
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Pencil erasers are being use as stoppers for the liquor bottles.
Corrective action: Ice that is used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes must not be offered for consumption or used as food. Corrections must be made immediately. Provide ice bins with built-in cold plates. Soda cooling lines are not allowed to pass through ice used in drinks. Do not use pencil erasers as stoppers for the top of liquor bottles. Provide proper stoppers from a restaurant supply that were designed to be use on liquor bottles. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(j)(1) - Page 39. Displayed ice must be protected from contamination.
Corrective action: Displayed ice must be protected from contamination during display by use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Corrections must be made immediately. Provide a 2-piece sliding stainless steel lid to be ice bin.
- Toxic Items Properly Labeled/Stored/Used (corrected on site)
TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
Working containers of blue chemical are not properly labeled.
Corrective action: All working containers of blue chemical must be properly labeled. Corrections must be made immediately.
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Regular Inspection | 02/04/2009 | 87 |
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