- Approved Source/Labeling - 4 penalty points
The packaged Caprisun is/are not properly labeled as specified in law. The packaged of Caprisun sold individually.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The chest freezer, microwave, griddle, tupaware 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 cutting board, storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The mixer, and dough roller located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The canned goods is/are not stored in food storage areas. The boxes of cups and drinks stored on floor in storage room and customer service area.
- 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. shelves and fans located in food establishment
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors and walls in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the drive thru area were left open.
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Regular | 11/17/2015 | 90 |
- Hot Holding Temperature - 5 penalty points
The sausage rolls is in/on the display case at a temperature of 69 to 80 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the dumpster is not being removed.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 12/29/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is at an internal temperature of 75 to 79 degrees F and is not being maintained at 41 °F or below. Observed a milk jar on the coffee counter.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sausage. They do not have a writen procedure for time as temperature control.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- 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(a) - Page 100. Unapproved materials are used for ceiling surfaces. The ceiling tiles in the restroom and in the front service area are acoustical.
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Follow-up | 06/20/2014 | 85 |
- Hot Holding Temperature - 5 penalty points
The sausage rolls is in/on the show case and bakery racks at a temperature of 80 - 115 °F and is not being maintained at 135 °F or above.
- 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.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sausage. They do not have a writen procedure for time as temperature control.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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. Employee is not changing gloves when it change tasks.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bottle of vitamins stored on prep-table.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are not sanitizing the equipment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chef in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep table located in the kitchen has/have adhering foreign material. The trash bags and news papers 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 annual health permit is not displayed. Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. The self-closing devide in the rstroom door is damage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces. Wall division in the mop area is bare wood. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. The ceiling tiles in the restroom are acoustical.
- 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.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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.
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Regular | 06/16/2014 | 68 |
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